Nan's Recipe Spot

Best Toffee Ever

2011-12-08T09:11:00.000-08:00

My sister is an amazing cook. She usually takes to the Filet Mignon and prime rib and leaves me with the side dishes and desert but this recipe is a tradition for her every Christmas time. Its a family recipe that she has down to a T. Co-workers lovingly nicknamed this crunchy caramely goodness "crack". Try it.. you'll be addicted.. don't say I didn't warn you....

Best Toffee Ever - "Crack"

Ingredients
2 cups butter
2 cups white sugar
1/4 teaspoon salt
1 T. water
1 t. almond or vanilla extract ( I prefer almond)
2 cups semisweet chocolate chips
1 cup finely chopped almonds or pecans.

Directions
1. Before preparing toffee I grind up small 1 c. finely chopped almonds or pecans. Also grind in blender 1 cup choc chips (use the mini semi sweet, they break up better). First sprinkle large flat cookie sheet with ground nuts, then over that sprinkle ground chocolate.
1.In a large heavy bottomed saucepan, combine the butter, sugar water, salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color (color of brown paper bag), as soon as the toffee turns this color (happens fast) add extract, continue stirring and remove from heat.
3. Pour it out onto the prepared baking sheet (toffee recipe will fill half of cookie sheet so I plan on making two batches to fill full cookie sheet). Immediately rinse out pan with hot water while you let toffee stand for 1 minute, then sprinkle on remaining choc chips. When shiny spread over toffee with knife and sprinkle on remaining nuts.
4. Finish cleaning out saucepan and repeat steps 2-3.
5.Place the toffee in the refrigerator (or outside on your deck like I do) to chill until set. Break into pieces, and store in an airtight container. (ziploc bags work fine). Enjoy!

Pecan Pie

2011-11-21T18:06:00.000-08:00

Pecan Pie is one of my very favorite. Its easy to make, delicious to eat and it just wouldn't be Thanksgiving with out it.. Sappy, this one's for you.. Thanks for the reminder to get it on here..

Pecan Pie

1 stick butter

1 cup brown sugar

1 cup white corn syrup

Warm together until dissolved.

Cool

3 beaten eggs

Add to cool ingredients

Pour into prepared unbaked pie shell and top with 1 cup pecans halves

Bake 350 1 hour (Cover pastry edges to keep from over browning.)

* just a note: butter makes this pie SO SO good. Don't substitute margerine. Believe me.. You won't like it.

Honey Cornbread Muffins

2011-11-15T11:02:00.000-08:00

I have a good friend that LOVES cornbread. I'm always on the lookout for new recipes. This is one I found on the Food Network. Its a little sweet, moist and delicious... and my friend approves...

Honey Cornbread Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Pumpkin Sheet Cake

2011-11-07T07:15:00.000-08:00

About the time the temperature drops and pumpkins start popping up everywhere I get the craving for this cake. It is my all time favorite fall cake. It is so simple and quick to make and has a super moist texture. Even people who aren't usually pumpkin fans ask me to make this cake. Try it out and let me know what you think...

Pumpkin Sheet Cake

Cake

2 cups (16 oz) canned pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs Slightly beaten
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Frosting

1 pkg (3 oz) cream cheese, softened
5 TBS butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk
chopped nuts (optional)

In a mixing bowl, beat pumpkin, sugar and oil together. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add pumpkin mixture and beat until well blended. Pour into a greased sheet cake pan. Bake at 350 degrees for 25-30 minutes or until cake tests done. (do not over bake). Cool. For frosting, beat cream cheese, butter and vanilla in mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Fire Truck Birthday Cake

2011-05-30T08:16:00.000-07:00

When my friend was looking for a fun cake for her firefighter brother we came up with this... Actually she came up with the idea and we made it happen. Without much time to put it together I think it turned out pretty good. Happy Birthday Clint!

2011-05-10T14:57:00.000-07:00

This is my favorite egg roll recipe because it is so simple. We have tried different meats and veggies inside and it always turns out delicious.

Egg Rolls

6 cups shredded cabbage and carrot mix
1/2 cup fresh bean sprouts
1 celery stalk (diced)
2 tablespoons green onion (minced)
1/2 pound ground pork (cooked and drained)
2 tablespoons soy sauce
1/8 teaspoon garlic powder
1/2 tsp black pepper
1 egg (beaten)
cornstarch
20 egg roll wrappers
vegetable oil (for deep frying)

In a large bowl combine cabbage and carrot mix, bean sprouts, celery and green onion. Stir in pork, soy sauce, garlic powder and black pepper.
Heat a skillet to medium high and fry and pour beaten egg into it and fry like a pan cake on one side and then flip. cool. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.
In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.
Heat oil for frying in deep pot to 360 degrees. Deep fry egg rolls in batches until golden brown. Drain on paper towels.

Minion Birthday Cake

2011-03-24T19:03:00.001-07:00

My sweet boy 2 had a birthday today! He requested a minion from the Despicable Me movie (my favorite) for his birthday cake. This is what I came up with. (The sticks poking out the side are sparkler birthday candles...) It was quick, easy and a huge hit!

Happy Birthday Alex!

Creamed Eggs on Toast

2011-03-13T11:55:00.000-07:00

This is a favorite of my children. I've made it for so long but never had a recipe so I got one figured out and here we go. This is a quick and homey meal anytime of the day.

Creamed Eggs on Toast

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground white pepper, if desired
salt and pepper to taste
toast

Place eggs in a saucepan and cover with cold water. Bring water to a boil for 3 minutes and then remove from heat. Cover and let eggs stand in hot water for an additional 5 minutes. Remove from hot water, cool, peel and chop.

Over medium heat melt butter in saucepan. Add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a low boil. (Sauce will be creamy like gravy)

Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Serve over buttered toast.

Buttercream Frosting

2011-03-06T18:55:00.000-08:00

I have said this before and I will say it again.. I don't make wedding cakes. I really don't make many cakes at all any more.. ESPECIALLY wedding cakes. But you know sisters.. Being the youngest I just can't say no. So my oldest sister was married last month and she looked fabulous, her new husband is fabulous and the wedding was fabulous. The cake... well, not my best effort but it tasted fabulous. Red Velvet and Vanilla cake with Buttercream frosting. Yummy! Congratulations Sis!

Buttercream Frosting

1 cup real butter (room temperature)
2 cups shortening
1/2 tsp salt
1 tsp clear vanilla
1/2 tsp almond extract
1 tsp butter flavor
2 pound package powdered sugar(sifted)
3/4 cup half and half

Beat butter and shortening for a few minutes with a mixer with the paddle attachment on medium speed. Add 1/2 of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add extracts, salt, and 1/2 of cream and beat for for 3 minutes. Add remaining powdered sugar and cream. Beat for an additional 3 minutes. If your frosting needs a more stiff consistency, add additional sugar. If your frosting needs to be thinned out, add more cream 1 tablespoons at a time. Mix additional 5-8 minutes for good consistency.

I always mix to taste. If its too waxy add more powdered sugar and cream. If it is too sugary add more butter and shortening. It is all a matter of personal taste and spreading consistency from here.

A note to all my friends

2011-02-27T17:02:00.000-08:00

Just a note to all my friends out there, food related? not really but it may help know where I have been. Long time I know. I am sorry. For those of you that don't know, I have had a lot of changes going on in my life. It has been a very long year but one filled with growing and changing and one of love. I am grateful for family, friends and a loving God that knows me and watches after me continually. From a year ago in deep depression to the knowledge of my infinite worth today I have come a long way. My talents, abilities and most of all my belief in a kind and loving God has sustained me along the way. He has a way of reminding me that through Faith anything is possible. I now realize that there is nothing I can't accomplish if I put my trust in him. I am not sure how many of you are still with me on my little blog but to those of you that are still there I say THANK YOU for your love and support. Just the knowledge that there are friends pulling for me makes all the difference.

So, now what to do for you.. well, I know there are about 500 recipes that people have asked me for but I can't remember what they are. If you can let me know which recipes you have been waiting for I can get a new list and start posting again. Just leave me a comment and I will see what I can do.

I look forward to sharing with all of you again. Love you all.

Easy Beef and Broccoli Stir-fry

2010-11-11T09:00:00.000-08:00

When I lived in Pocatello, I had some awesome neighbors. One in particular lived right next door just 10 steps away. We both had a love of cooking and baking that had us finding, and testing recipes together. This is a favorite that she's been asking me to blog since last January.. So without further ramblings.... Morgan, this ones for you... love and miss you my friend!

Easy Beef and Broccoli Stir-fry

3 TBS cornstarch (divided)
1/2 cup water, plus 2 TBS water (divided)
1/2 tsp garlic powder
1 lb boneless round steak or chuck steak cut into thin 3 inch strips
2 TBS vegetable oil
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 TBS brown sugar
1 tsp ground ginger
Hot cooked Rice

1. In large bowl, combine 2 TBS cornstarch, 2 TBS water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium heat, stir-fry beef in 1 TBS oil until beef is cooked; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger ad remaining cornstarch and water until smooth; add to pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.

serves 4

photo from Campbells Kitchendaily.com

Brownie Batter Chocolate Fudge Cupcakes

2010-11-04T20:55:00.000-07:00

So today I am finally uploading because I can't resist this outrageously delightful chocolate tastiness. It comes from the blog of KevinandAmanda.com Amanda is a fun and unbelievable talented web/font designer, scrapbooker, crafter, blogger.. you name it she can do it lady. With the loss of my camera and photoshop on the fritz I am giving Amanda full credit for not only the amazing pictures but for the sinfully fabulous treat. Just looking at these will give you a chocolate fix...

Brownie Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting

BROWNIE BATTER

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES

1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

FROSTING

5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.

Peach Pie Filling/ Topping

2010-10-07T21:43:00.000-07:00

I know that there are a few late peaches still hanging around so I had to get this in before the season was completely over. This recipe comes to you from Sister 3 who lives in the heart of the land of peaches in Utahs Fruit Way. It is super easy to make and is a great filling for pie, cobbler or crisp (my favorite) or just put a little (or a lot) on ice cream and enjoy the sweet delicious goodness.

Peach Pie Filling/ Topping

Peel and cut up 3 cups fresh peaches (set aside)

In medium saucepan mix together 1 cup sugar and 5 TBS cornstarch. Add 1 cup water. Cook over medium heat stirring constantly. Boil until thick; turn off heat
Add 1/4 cup butter stirring until melted. Add 1/4 cup lemon juice and stir well- It will be thick.
Stir in prepared peaches just until coated.

Pour into baked pie crust or graham cracker crust, use for cobbler or crisp or serve warm over vanilla ice cream. Best if used within first day.

hello again hello

2010-10-03T13:28:00.001-07:00

Hello my food blog friends. It certainly has been a long time since we have spoken. Life has a way of getting away from you at times. Like the seasons, change happens. Sometimes we look forward to it and sometimes it comes with worry, but it comes nonetheless. I am beginning a new life and with trepidation am stepping into a new season. I appreciate all my friends and family and all of you- my food blog friends in your help and patience during these changes. I'm still here and with a pile of recipes to share don't plan on going too far from my love of cooking, blogging and sharing with all of you.

So, stay tuned.. recipes start up again this week. If you have been waiting for me to post something let me know so I don't forget about you.

Thanks- You've all been so wonderful! I love you all..

Spongebob Cake

2010-08-13T20:18:00.000-07:00

My friend loves Spongebob. It was his birthday on Sunday so of course we had to make a special cake to celebrate. I didn't have any of my decorating tools but I think we did pretty good.

Happy Birthday Cody! hahahahahahahahah

Lemon Limeade

2010-08-10T19:33:00.000-07:00

I'm sure you have all felt as though I have abandoned you. I'm sorry I was gone soooo long... Its been a difficult month. But, as they say... "when life gives you lemons.. make lemonade".. or Lemon Limeade in this case. It has been so hot that I have been needing a cool boost in the middle of the day, not to mention a little sugar kick. It has been the perfect pick-me-up. So, if life has given YOU lemons (and limes) go make this delightful beverage and enjoy the cool refreshing goodness.

(For a special treat I substitute half of the water for club soda.)

Lemon Limeade

1 c. fresh squeezed lemon juice (about 6 lemons)
1 c. fresh squeezed lime juice (about 6 limes)
1 1/4 c. sugar (you can adjust for tartness)
6 c. water
1 lemon
1 lime
ice cubes

In small sauce pan warm 1 cup water and sugar. Stir until sugar is dissolved. Set aside to cool. Squeeze lemon and limes for fresh juice. In medium pitcher add cooled sugar mixture, water, lemon juice and lime juice. stir. slice remaining lemon and lime into wedges and add to mixture. Pour into tall glass with ice and enjoy!

Moving...

2010-07-10T05:26:00.000-07:00

Sorry about the lack of updates.. I haven't forgotten you. I'm moving this weekend and will be back as soon as I get settled..

Until then...

Flashback to a few of my favorite recipes for summer picnics.

Texas Fudge Cake
Ramen Noodle Salad
Frozen Raspberry Salad
Black Bean Salsa
Tried and True Chocolate Chip Cookies
Crispy Fried Chicken

Strawberry Crepes

2010-06-21T08:51:00.000-07:00

The kids and I wanted a special breakfast on Fathers Day. We wanted something our dad would love.. something fun and fancy but simple at the same time. Strawberry Crepes! mmmmmmm...
Fun...check...
Fancy... check..
Simple.. double check..
Loved by dad... You better believe it!!

Strawberry Crepes

1 1/2 cups all purpose flour
1 TBS sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 TBS butter (melted)
1/2 tsp vanilla
2 eggs

Mix flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with hand mixer until smooth. Lightly butter 6-8 inch skillet. Heat over medium heat until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet. Immediately rotate skillet until film covers bottom.
Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stake crepes, placing waxed paper between each; keep covered.
Spread filling and fresh strawberries over each warm crepe; roll up. sprinkle with powder sugar.

Filling

1 1/2 cups whipping cream
1 cup strawberry yogurt
1/4 cup powder sugar

Whip cream with powder sugar until peaks start to form. Stir in yogurt and continue mixing until desired consistency.

3 Minute Caramel Popcorn

2010-06-17T11:06:00.000-07:00

If you need a quick and easy treat this recipe is for you. My great friend and neighbor gave this to me one day and I ran home to try it.(Thanks Tiffany!) 15 minutes, several batches and about 20 neighbor kids later I knew I had a keeper. So fast So easy and So delicious.

3 Minute Caramel Popcorn

1/2 cup butter
1/2 cup brown sugar
7 large marshmallows

Place together in microwave safe bowl. Microwave on high for 2 minutes. Stir. Microwave on high 1 more minute. Stir until combined and creamy looking. Pour over about 12 cups popped popcorn. Stir well and enjoy!

NOTE: I like my popcorn a little sticky so I cut the time to 1 minute 45 seconds and then an additional 45 seconds.

Cupcake Wedding Cake

2010-06-16T21:46:00.000-07:00

This weekend my dear friend and former co-worker was married. It was an absolutely beautiful ceremony for an unbelievable couple.

As many of you may know.. I don't do wedding cakes.. I can't take the pressure or the brides... But when she asked me to make her cupcake wedding cake I didn't hesitate.. She wanted cupcakes, wanted the decorating simple, she trusted me and she loves me.. how could I go wrong?

The cake turned out wonderfully, fit her perfectly and she couldn't have been happier. CONGRATULATIONS to the newlyweds!

Portneuf Greenway Cake

2010-06-16T21:25:00.000-07:00

Every Year the Portneuf Greenway holds a fundraiser to earn money to help with upkeep and extending of the path along the river. This is the cake I made this year as a donation from the bakery to their cause... It makes me happy to look at it. I know it isn't extravagant by any means but I love the simple elegance of the japanese blossoms and the beautiful contrast of the soft pink against the chocolate. The entire event was a great success thanks to the donations and help from many many individuals and businesses. Congratulations Portneuf Greenway!

Snicker doodles

2010-06-09T14:06:00.000-07:00

At the bakery where I work our recipes are well guarded. When the owner allowed this most delicious cookie recipe to be printed in the newspaper I jumped at the chance to share it with all of you.. (Thanks Alan!) Try this recipe and you will see why this is one of our top selling cookies.

RaNae's Rolls
Snicker doodles

1 cup softened butter (room temp)
1 1/2 cup sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar
2 3/4 -3 cups flour

Cream butter and sugar. beat in the eggs and vanilla. Combine all dry ingredients and mix into creamed mixture. Mix well till all incorporated. Roll dough into TBS size balls. Roll in cinnamon/sugar mixture. Bake for 7-10 minutes or until slightly golden on edges. Do not over bake.
(makes about 40 cookies)

Garlic Butter

2010-06-03T14:01:00.000-07:00

When it rains it pours.. (washing machines and flooding taken care thank goodness.) Schools out and the kids are under foot. Meals get a little simpler and we start to take things outdoors. Now if the weather would cooperate... rain rain go away!.. With the weather a little out of sorts we look to comfort food. Garlic always fits the bill. This Garlic Butter can be spread on a loaf of french bread and toasted, stirred into your warm veggies or a baked potato, spread on chicken for baking or used with your bread dough for fabulous garlic bread sticks. oh, so many possibilities! Let the comfort begin...

Garlic Butter

1 cup butter (softened)
1 1/2 TBS minced Garlic
1 tsp garlic salt
1 tsp basil
1 tsp parsley

Stir all ingredients together and use right away or store in airtight container in refrigerator for up to 2 weeks.

Garlic Cheese Toast

Cut 1 loaf of french bread lengthwise. Spread butter liberally on both halves. Sprinkle with your favorite cheese. Put right on the middle rack in oven (no pan) at temp of 500 degrees. Bake for 5 to 6 minutes or until edges are crispy and cheese is melted.

Homemade Laundry Soap

2010-05-20T17:51:00.000-07:00

I have laundry on my brain since the breakdown and flooding today from my washing machine. Darn. I'm finally back in order and typing away to the humming of the fans in my hallway. One thing about using your own recipes is that you can be frugal and save a bit from the prepackaged and premade. The other side is that you know what you put in it. This goes the same for Laundry Soap. A couple of my children have some allergies to laundry soap. An allergy free soap is a bit spendy for me and my budget and is limited in the type you can buy. Out of necessity I started combing the internet. I finally decided I would try to make my own. I settled on this recipe from the Duggar Family, you know, the ones with 19 kids? If they have time to make it then so do I. I only have 4 you know... What do I have to lose? About $2.80 a batch that's what. Yeah, it is frugal. And really really easy to make. I like it better than the store bought and it is gentle on my clothes. It is low sud so it can be used in a High Efficiency machine. Now it may not be for everyone but for me it is just what I was looking for. By the way I don't dilute a second time, I just use it in concentrated form. Also, I have found that the Fels-Naptha bar soap is a really good stain stick. I just keep an extra bar around and rub it on when I can't use bleach. AND a last note.. I found that they carry all three ingredients at every associated food stores. Ok, on to the recipe...

Homemade Liquid Laundry Soap- Front or top load machine- best value

4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax

- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.

-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.

-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)

-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil, peppermint.

-Yield: Makes 10 gallons.

-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)

-Front Load HE Machines- ¼ Cup per load (Approx. 640 loads)

*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!

Pancakes

2010-05-12T14:14:00.000-07:00

Good ol' simple traditional pancakes. There is something so homey about them. Warm and delicious with maple syrup or raspberry jam, maybe some strawberries and whipped cream... This is THE go to food when we can't think of anything else to eat. This recipe was in my very first Betty Crocker cookbook that I received while in 7th grade Home Ec. Everyone has their favorite pancake recipe ... this is mine.

Traditional Pancakes

1 egg
1 cup flour (all purpose or whole wheat)
3/4 cup milk
1 TBS brown sugar
2 TBS vegetable oil ( I use canola)
3 tsp baking powder
1/4 tsp salt

Beat egg with beater in medium bowl until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in an additional 1 to 2 TBS milk) Heat griddle or skillet over medium heat to about 375 degrees. Grease with butter. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right)

For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook on other side until golden brown.

Frog Cake

2010-05-11T19:57:00.001-07:00

My neighbors daughter loves the the movie The Princess and the Frog so when her birthday came around this past week she wanted something fun to go with her theme. Turning 9 means you need a cake that is "kinda cool but not babyish". Hummm.. what to do... Ok how about a giant frog prince? BINGO! It was a hit!

HAPPY BIRTHDAY Makayla!

Not to be forgotten is the treats for school. Working in a bakery does have its privileges- namely frog cupcakes. Don't you just love the tongues?

Pistachio Cake

2010-05-04T19:52:00.000-07:00

When I make this cake I always think of my niece Erika. She LOVES this cake! Well why not? It is SUPER delicious. If you like things pistachio you will love this cake as well. Easy to make and everyone will think you work in a bakery!

Pistachio Cake

1 pkg. white cake mix ( I like Betty Crocker Super Moist)
1 pkg. (4 serving size) pistachio instant pudding mix
3 eggs
1 c. Sprite or 7up
1/2 c. oil

Combine all ingredients in large mixer bowl. Blend, then beat at medium speed for 10 minutes. Pour into 2 greased and floured 8 inch pans. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in middle comes out clean. (do not over bake)

When cool to the touch place in freezer for at least an hour up to overnight.

1 pkg. (4 serving size) pistachio instant pudding mix
1 Cup cold milk
Cool Whip or Dream Whip

Wisk milk and pudding mix together and set aside.

Remove cakes from freezer and cut off tops. When pudding is set spread on one layer of cake and invert second layer on top.

Frost entire cake with Cool Whip.

*note: I like to to make this in a half sheet baking pan. When frozen I cut the cake in half and stack one side on top of the other with the pudding in the middle. Frost as usual.

Green Chile Chicken

2010-04-26T14:40:00.001-07:00

I found this recipe on a great blog called "For the Love of Cooking" Lots of good stuff over there... It is such an easy recipe and oh so tasty. My whole family loves it and I like that it is healthy and full of flavor. Serve with rice and it makes a great meal. By the way, this isn't a recipe with heat so if you want things a little spicy add some spicy red pepper flakes or jalapenos to the cheese.

Green Chile Chicken

4 chicken breasts
2 eggs
Salt, pepper, garlic powder to taste
1-2 7 oz. cans whole mild green chiles halved
1 2.25 oz. can of sliced black olives
1/2 cup of cheddar, shredded
1/4 cup of monterey jack or cotjia cheese, shredded
1-2 tbsp of mayonnaise

Mix eggs & spices into a bowl. Trim chicken of any fat & slice each breast into 2 chunks. Dip chicken into egg mixture & add to a hot pan sprayed with cooking spray (or olive oil). Cook 3-4 minutes on each side. Remove from pan and place in a baking dish. Cover each chunk of chicken with a green chile half. Mix cheese and mayonnaise in bowl. Sprinkle on top of chicken and green chiles. Top with black olives. Cook for 25 minutes at 350 degrees.

R2D2 Birthday Cake

2010-04-18T20:48:00.000-07:00

My friends little boy turned 6 yesterday. I was excited when I was asked to make his cake because he LOVES Star Wars... After this Star Wars cake for my monkey #1 I felt up to the challenge to make something new. Hello R2.

Just a note* He is about 5 layers of chocolate and white cake with buttercream frosting. The legs are made of rice crispy treats and frosted.

Hash Brown Quiche

2010-04-12T10:16:00.000-07:00

I found this recipe in The Essential Mormon Cookbook by Julie Badger Jensen. There are a lot of simple homey recipes in there that I will share. This recipe is easy and delicious for any time of the day. My family likes it for dinner made in individual serving sizes. I use my jumbo muffin tins and they think its something fancy. We often throw in a few extra ingredients like onions, peppers, or mushrooms or even pepperjack cheese.

Hash Brown Quiche

8 uncooked shredded frozen hash browns or patties
½ cup butter, melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups milk or cream
½ teaspoon salt

Place hash brown patties in a greased 9×13 inch pan. Pour melted butter evenly over the surface of potato patties. Bake at 350 for 20 minutes. Remove from oven. (at this point I us a fork and press the potatoes so that there at no gaps and the potatoes cover the bottom of the pan completely) Sprinkle potatoes with ham and cheese. In a large bowl beat eggs. Add milk or cream and salt. Pour mixture over cheeses and ham. Bake at 350 for about 30 minutes ( I think it’s about 40 in my oven, just until a knife comes out clean) serves 8

Barbie Birthday Cake

2010-04-05T10:26:00.000-07:00

I have a pink fanatic, barbie lovin girl at my house. Although today is her birthday we celebrated yesterday while our daddy was home. I thought she would cry with excitement.. I dare say it was perfect.

Old Fashioned Pink Popcorn

2010-04-05T09:51:00.000-07:00

This dry sweet popcorn is such a treat for me. Not because it is fancy or difficult to make but because it brings so many memories to my mind when I eat it.Our family called it Pink Candy Popcorn. It is an old recipe from my grandmother. I never knew her but my mom would make this popcorn and tell us stories. My mom wasn't a great cook but could make this popcorn just perfect. I'm sure it was the sweet tooth in her. I can see her standing next to the stove in our green kitchen stirring and stirring carefully minding the candy thermometer to get it just right for the final pour over the popcorn. We had a great big metal bowl that was perfect for making a big batch for sharing with friends or neighbors. Oh what a treat.

Old Fashioned Pink Popcorn

2 cups Sugar
2/3 cup half & half, cream or whole milk
1 TBS white corn syrup
1/4 tsp salt
1 tsp vanilla
few drops red food coloring

Place sugar, cream, corn syrup and salt in saucepan on a medium heat. Stir well and cook until sugar has fully dissolved before allowing mixture to boil (this is important to avoid rendering the popcorn too sugary). Continue to cook stirring occasionally until reaching 230 degrees or slightly soft ball stage. Add vanilla and food coloring. Mix well. Pour over 6 quarts of popcorn and stir until well coated. Spread out on flat surface to let dry and cool.

Tank Birthday Cake

2010-04-05T09:42:00.001-07:00

It has been a busy month here at our house.. Birthday wise especially. My 3rd monkey turned 9 about 2 weeks ago. He wanted something with Camouflage. Ummmm... ok. Enter the Tank Cake. Yes those are oreos. I wish I had a picture of the inside. I made a chocolate/white marble cake with the white batter dyed green. Camo outside.. Camo inside. Cool or what? Yeah, he loved it.

Asian Ramen Noodle Salad

2010-03-15T16:06:00.000-07:00

I found a couple of recipes for this on the internet and then messed around with them a few tries before I got the mixture that I love. Some people put mandarin oranges in this salad although I prefer it without. This is such a light yummy salad it feels guilt free to eat as much as I want.

Asian Ramen Noodle Salad

1 medium head cabbage
2 packages chicken ramen noodles
2 cans chicken meat (drained)
1/2 c slivered almonds
1 small bunch green onions
1/2 cup olive oil
1 TBS sugar
1 tsp seasoning salt
3 TBS vinegar
salt and pepper to taste

Chop up cabbage and onion into small bite-sized pieces. Place in large serving bowl and add chicken meat and almonds. In small bowl combine oil, sugar, seasoning salt, vinegar, and seasoning packets from ramen noodles. Stir until combined and pour over cabbage mixture. Stir until coated and place in refrigerator until ready to serve. Right before serving break up dry ramen noodles and mix into salad.

Traditional White Bread

2010-03-08T08:40:00.000-08:00

I've been making this bread since before I got married. I'm happy to say I think I have this one down to a science and it is a regular staple at my house, especially in the winter. It makes two large loaves so often we will make one of them into cinnamon bread. This is a great bread for sandwiches, cinnamon or french toast.

Traditional White Bread

6-7 cups all purpose flour
3 TBS sugar
1 TBS salt
2 TBS butter
5 tsp yeast
2 1/4 cup very warm water (110* to 120*)

Mix 3 1/2 cups flour, sugar, salt, butter, and yeast in large bowl. Add warm water. Beat on low 1 minute, scrape bowl. Beat 1 minute on medium, scrape bowl. Stir in remaining flour 1 cup at a time until until dough is 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.

Baby Shower Cake

2010-03-07T18:52:00.001-08:00

This cake was made Friday for a surprise baby shower for my friend at work.
The fun part was that we made a fake order ticket with the name of her baby as the client and the due date as the clients phone number. I went in and made the cake with my friend sitting right there telling me how cute the cake was. Surprise!

Death Star Cake

2010-03-04T15:15:00.000-08:00

I know this isn't a recipe but a few of you have been asking me to post some of the cakes that I have made. This is the Star Wars Death Star Cake that I made for my sons birthday yesterday. It was a HUGE hit.

Mc Donald's Copycat Hot Mustard Sauce

2010-02-25T07:10:00.000-08:00

Have you noticed that you can always find 20 different versions of sweet mustard for dipping but not hot mustard? Well, the crispy chicken strips I posted earlier use to require a trip to McDonalds because that was the only place I could find a hot mustard that I liked. McDonalds? Really? I make no apologies.. I love it ...Thank You Shawnajean for posting this on recipezarr. Now we can just make it at home. Try it, I think you'll be surprised.

McDonald's Copycat Hot Mustard Sauce

6 tablespoons prepared mustard
2 tablespoons dark corn syrup
4 teaspoons dry mustard
1 1/2 teaspoons white vinegar
1 tablespoon mayonnaise
1/2 teaspoon soy sauce
1/2 teaspoon sugar
1/16 teaspoon tsp ground cayenne pepper

Directions

Mix all of the ingredients together in a microwave safe container until it is one solid color.
Microwave on high about 35 seconds, and mix again.
Cover, and refrigerate at least 6 hours (to allow theflavors to meld) I like to let it sit overnight.
Refrigerate until needed, and remember to refrigerate unused portions.
This recipe makes a little more than 4 "packets" of hot mustard sauce. Double it or triple it as needed.

Crispy Fried Chicken

2010-02-23T07:11:00.000-08:00

I always give my kids the option of eating out or picking their favorite home cooked meal for their birthdays. This is on the menu for Josh's birthday next week along with THIS for desert. I think it is a favorite for all of us in the family. We usually make this crispy fried chicken using legs but also love chicken strips as well, either way it makes up a crispy delicious batch of chicken.

Crispy Fried Chicken

Ingredients:

2lbs cut up chicken,or strips
Oil (for frying)

Seasoning-

1 ¼ teaspoons ground black pepper
1 ½ teaspoons salt
¾ teaspoon garlic powder

Sauce-

4 eggs
1/3 cup water
1 cup hot sauce

Breading-

2 cups all purpose flour
1 tablespoon baking powder
¼ teaspoon salt

Step 1: Heat oil in a deep fryer to 350 degrees. In a large bowl beat eggs and water. Add hot sauce and whisk together.
Step 2: In small bowl combine ground black pepper, salt and garlic powder. In another bowl or pie plate combine flour, baking powder and salt.
Step 3: Pat dry chicken pieces with a paper towel. Sprinkle chicken pieces generously on both sides with the seasoning mixture.
Step 4: Dip chicken pieces into the hot sauce mixture and coat thoroughly. One piece at a time, roll chicken pieces in the flour mixture and drop into the deep fryer. Don’t over load the deep fryer with chicken. Fry chicken until brown and crisp (dark meat will take about 14 minutes, white meat about 10 minutes). A good way to tell if it’s done is to pierce the deepest part of the bone with a fork, if the juices run clear, it’s done. Drain on paper towels. Repeat until all chicken is fried.

Just a note.. don't be shy about the amount of hot sauce it calls for in the recipe. When I first got the recipe I thought it was crazy because I don't like anything spicy. When I finally got the nerve to use the whole amount I realized that it really gives great flavor and doesn't add the heat like I thought it would.

Modified English Tea Scones

2010-02-10T16:07:00.000-08:00

I worked hard on this recipe. When I received the original it was ok but I really wanted this one to be good, not just good but Great! It just had so many possibilities. So a week and several modifications later the wait was over. Baby, it was worth it! This has to be my favorite sweet for breakfast. With so many options for filling, the possibilities are endless.. from tart and tangy strawberry rhubarb to rich chocolaty chip and don't forget streusel with pecans... or pineapple coconut.. or.. fresh peach.. or ...well, you get the picture... and even better? sshhhh don't tell.... it's really simple.

Modified English Tea Scones

2 cups flour
1/4 cup sugar
2 tsp Baking Powder
1/8 tsp salt
3/4 cup melted butter (not Margarine)
2 eggs
1/4 cup milk
Filling such as jam, chocolate chips, fruit, nuts, etc...

Preheat oven to 350 degrees. In medium bowl mix flour, sugar, baking powder and salt. In a seperate bowl add melted butter eggs and milk. Whip to combine. Add wet ingredients to dry ingredients all at once. With rubber spatula mix together until very soft dough forms. Divide dough into 16 pieces and roll into balls. Flatten 8 and top with 1-2 TBS filling of your choice. (jam, streusel, berries,etc...) flatten each remaining ball and place on top of filling. Seal edges. Bake 12-15 minutes or until deges are golden. Don't overbake or they may get a little dry. Sprinkle with sugar when still hot.

Chocolate Oatmeal No-Bake Cookies

2010-02-07T10:36:00.000-08:00

Here is an easy treat when you need something quick and simple. My 11 year old made these last night all by herself..

Chocolate Oatmeal No-Bake Cookies

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add butter, sugar, milk and cocoa to a saucepan. Slowly bring to a rolling boil, and boil for 1 minute. (cooking longer can cause dry cookies.) Take off heat. Stir in the peanut butter, oats and vanilla and drop onto wax/foil paper. Let cool until set.

Girl Scout Thin Mints

2010-02-02T10:13:00.000-08:00

Oh Be still my heart. When my friend sent me this recipe to try it seemed too good to be true. The truth? After getting over all the angels singing... my mouth was very very happy.

Girl Scout Thin Mints

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
1 1/2 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Chow Mein

2010-01-29T18:33:00.000-08:00

I LOVE Chinese food. I hardly ever get it and don't get to make it often at home. This is one of those dishes I get more than others because the kids really love the noodles, not to mention it is really quite simple to make. I always add a few pea pods and take a few liberties with the veggies. I've made this with chicken, pork, beef and even shrimp. If you want a GREAT Chinese Food recipe.. this is it.

Chow Mein

1 1/2 cups bean sprouts
2 boneless chicken breasts sliced thin
2 TBS oyster sauce
2 tsp soy sauce
Salt and Pepper to taste
1 TBS cornstarch
1/4 cup chicken broth
1/2 pound dry wonton noodles
2 medium celery cut in medium chunks
1/2 medium size white onion cut in medium slices
2 cups cabbage cut in medium slices
1 green onion
2 clove garlic chopped
4 TBS sesame or olive oil

1. Cut chicken into thin strips and set aside.
2. Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.
3. Heat a wok or frying pan over medium to high heat. Add 2 TBS of oil. WHn the oil is hot, add noodles, Fry in batches until golden. Remove noodles from the pan.
4. Heat 2 TBS oil in a wok. Add garlic and meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through.
5. Add the rest of the vegetables (except the green onions) and mix well for 3-4 minutes.
6. In a small bowl combine oyster sauce, soy sauce, chicken broth, cornstarch, and salt and pepper. Make a "well" in the middle of the wok for the sauce. Quickly stir and mix everything together. Stir in noodles and green onions.
7. Serve and enjoy!

Lemon Meringue Pie

2010-01-20T19:44:00.000-08:00

Alright Jenn, this one's for you...

A month or so ago our ladies church group had a pie night. It was a very tasty night. I took two pies, one of which was Lemon Meringue , one of my all time favorites. After making this one you may see why people always say "easy as pie!" Yeah it's an easy one...

Lemon Meringue Pie

9- inch baked pie shell

Filling

1 1/2 cups sugar
1/3 cup plus 1 TBS corn starch
1/2 cups water
3 egg yolks, slightly beaten
3 TBS butter
1/2 cup lemon juice from fresh lemon
zest of one lemon (about 1 TBS)
2 drops yellow food coloring (optional)

Prepare and bake pie shell.

Heat oven to 400 degrees. Mix sugar and cornstarch in 2 quart sauce pan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Gradually stir in half of the hot mixture into the egg yolks. Stir into hot mixture in sauce pan. Boil on low 1 minute. Remove from heat. Stir in butter, lemon juice, lemon zest and food coloring. Pour into pie shell.
Prepare meringue. Spoon onto hot filling. Spread over filling carefully sealing meringue to sides of pie crust to prevent shrinking or weeping. Bake 8-10 minutes or until meringue is delicate brown.(keep your eye on this part) Cool away from draft.

Meringue

3 egg whites
1/4 tsp cream of tartar
6 TBS granulated sugar
1/2 tsp vanilla

Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 TBS at a time until stiff and glossy. Do not over beat. Fold in vanilla

Cake Truffles

2010-01-10T21:02:00.000-08:00

I know I owe a few of you some recipes but this is too good not to post IMMEDIATELY. Ok so the cake balls..truffles.. balls.. Umm I like cake TRUFFLES better..sounds fancy, they are quite popular in the baking world right now. They seem to be all over the place.. They are tasty and easy to make, not to mention cute as a button. I'm nodding my head slowly waiting to be convinced.. the wait is over. Last night I ate these at our better-late-than-never holiday bakery party. Lisa Taylor, you are a rock-star! Cute, Check. Easy to make, check. Moist, check. Make your mouth sing, double check. MMMM Hit the high note on this one.. thanks Lisa!

Chocolate Truffles

1 package (18.5 oz.) chocolate cake mix
( + ingredients for making the cake)
½ cup butter or margarine, softened
½ cup unsweetened cocoa
½ cup powdered sugar
1 tsp. vanilla
½ cup of your favorite jam (I like seedless raspberry!)
2 packages (8 oz.) milk chocolate squares or chips (for dipping)

Prepare cake as package directs; cool. In saucepan, over medium heat, melt butter; add cocoa and sugar. Stir until smooth. Add vanilla and jam; stir until smooth and glossy. Remove from heat. Crumble cake and add saucepan mixture, mix until well blended and moist. Roll into about 1 inch balls. Melt Chocolate and dip chocolate cake balls in the chocolate. Place on wax paper and let cool until the chocolate is not shiny and is smooth and firm. Enjoy! Makes anywhere from 45 to 70 truffles depending on the size of the balls.

Note from Lisa: You can really get creative with this recipe. You can use any kind of cake, any kind of flavoring, and any kind of chocolate you want! My sister made truffles with a white cake, apricot jam and dipped in white chocolate. Instead of using jam, you can use peanut butter, caramel or butterscotch ice cream topping, or anything else you can think of. You can even put chopped nuts inside or sprinkled on top. You could roll a maraschino cherry in the cake mixture and then dip in chocolate. Get creative!

For the party, I actually split the mixture into thirds before adding the jam so that I could have three different flavors in one batch. I did add ½ cup of seedless raspberry jam to the first part, ½ cup of peanut butter to the second part, and ½ cup of caramel to the third part so that the flavoring was more prominent. If you make the recipe as it is written above, the flavoring will be more subtle.

Soft Rolled Gingerbread Cookies

2009-12-11T14:20:00.000-08:00

Don't let the long directions sway you away from this delicious, SOFT gingerbread cookie. They really are quite simple so deliciously seasonal. Roll them thick for a soft cookie or thin for a crisp one.

Soft Rolled Gingerbread Cookies

3/4 cup softened butter
3/4 cup sugar
3/4 cup unsulphured molasses
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cardamon (optional)
3 1/4 cups flour

In a large bowl cream together the butter and sugar until fluffy. Stir in the molasses and water. In a medium bowl whisk together the remaining ingredients. Slowly add the dry ingredients to the butter mixture, stirring constantly. Divide the dough in half and flatten to a round disk. Wrap each disk in plastic wrap and chill overnight. (You can freeze half or all of it if desired for later use.) Preheat the oven to 325 degrees and lightly grease your cookie sheets. On a lightly floured surface roll out one of the disks, leaving the other chilled. Roll to a 1/4 inch thickness, adding more flour if needed. Cut the cookies into desired shapes and place about an inch apart on the prepared cookie sheets. Bake for 6-10 minutes depending on the size of the cookies. Cookies should be firm but not browned. Reroll the scraps and continue to cut and bake until the dough is gone. Cool the cookies on the cookie sheets for three minutes, then remove to wire racks to finish cooling. Frost if desired with royal icing and let dry for 24 hours. Store in airtight containers.

Royal Icing

1 cup powdered sugar, sifted
1 large egg white or equivalent meringue powder
1/8 teaspoon cream of tartar
1/4 teaspoon orange extract
food coloring if desired

In a large bowl beat the powdered sugar, egg white, cream of tartar, and orange extract on medium high speed for 5 minutes. Check and see if you can form peaks with a teaspoon. If you cannot, beat at a higher speed for a minute more and check again. Beat and check at thirty second intervals until the peaks will form. Tint icing with food coloring if desired.

(It is very important not to overbeat this icing as it can (and will) break down. You can use the icing white, or tint it using paste food colors. Liquid food colors tend not to work as well as paste, particularly in a delicate recipe like icing.)

White Chocolate Pumpkin Tiramisu

2009-12-02T09:11:00.000-08:00

My sister Nina saw this original recipe created by Amy Richardson on Studio 5 KSL in SLC, Utah and decided to give it a try for our after Thanksgiving get together. Not only is it absolutely beautiful, but if you are a pumpkin lover the flavors make your mouth sing! An amazing recipe for the Fall. (She substituted pumpkin bread for the pumpkin pound cake and made her own pumpkin butter from the recipe HERE.) This recipe is super easy and delightfully delicious!

White Chocolate Pumpkin Tiramisu

Ingredients:

* 9-inch Spring form pan lined with parchment
* 1 vanilla pound cake cut in ¼ inch slices; and cut in half again
* 1 pumpkin pound cake cut in ¼ inch slices; and cut in half again
* 3 cups heavy whipping cream (2 cups for tiramisu, 1 cup reserved for serving)
* 1- 8 oz. package cream cheese at room temperature
* ¾ cup sugar
* 2 oz. white chocolate, or 7 squares of Ghirardelli vanilla bean white chocolate; melted.
* 3 tbs. prepared pumpkin butter
* ¼ cup apple cider or apple juice

Method:

Beat whipping cream and sugar until soft peaks form.
Add cream cheese until smooth.
Divide mixture in half.
To one half, add white chocolate and beat until well blended.
To the other half add the pumpkin butter and beat until well blended.

To assemble the tiramisu:

Line bottom of spring form pan with pumpkin pound cake; crowding to fit.
Brush cake with apple cider and cover with a layer of white chocolate cream.
Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream.
Repeat these alternating layers, ending with pumpkin spiced cream.

Cover and chill overnight to set firm. May keep refrigerated for up to two days.

Loosen spring form and remove parchment. Smooth sides with a spatula.

Serve with whipped cream and garnish with a sprinkle of cinnamon.

Whipped Cream
Ingredients:

* 1 cup whipping cream
* ¼ cup powdered sugar
* ½ tsp. vanilla extract

Method:

Whip ingredients on high till soft peaks form.

Pumpkin cookies

2009-11-08T15:40:00.000-08:00

This recipe is adapted from Martha Stewart. It is a moist delicious cookie with great flavor. We like to add a cup of chocolate chips or pecans. Sometime we frosted them and sometimes we eat them plain. Which ever way you like them they are sure to be a hit.

Pumpkin Cookies

3/4 cup real butter
1 1/4 cup packed brown sugar
2 eggs
1 1/2 cup solid pack pumpkin
1/2 cup evaporated milk
1 tsp vanilla
1 tsp baking powder
1 tsp soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp nutmeg
2 1/2 cup flour

Preheat oven to 375. Beat butter and brown sugar until blended and add egg. Beat until light and fluffy. Add pumpkin, milk, and vanilla and mix until well blended. Stir in baking powder, soda, salt, cinnamon, ginger and nutmeg. Add flour and stir until just combined. Drop by tablespoon on cookie sheet (dough will be very soft).Bake about 12 minutes or until cookies spring back. Cool on wire rack.

Downeast Pumpkin Bread

2009-10-28T17:46:00.000-07:00

I lost my pumpkin bread recipe that was my go to for this time of year. Hard to believe but true I was the only one with the recipe. AAAUUGGHH! Now what? After searching and testing many recipes from the internet and friends I think I have finally found a similar Pumpkin bread to what I love. This recipe has just the right amount of spice and a great pumpkin taste. The very best part is that it is melt in your mouth moist. mmmmmmmmm. The flavor is almost better the next day if you can get it to last that long. Great add ins are pecans or walnuts or chocolate chips.

Downeast Pumpkin Bread

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees F . Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (DO NOT OVERBAKE)

Pumpkin Streusel Bars

2009-10-21T07:22:00.000-07:00

Pumpkin Streusel Bars

Crust:

1/2 cup quick oats
1 1/4 cups flour
3/4 cup light brown sugar (firmly packed)
1/2 cup chopped pecans
1/2 tsp salt
1/2 tsp baking soda
3/4 cup butter (room temp)

Combine ingredients and mix until crumbly. Reserve 1 1/2 cups of crumb mixture and press the remaining into a 13x9x2 baking pan. Bake 375 for 10 minutes.

Filling:

2 cups pumpkin (16 oz can)
2/3 cup milk
2/3 cup light brown sugar (firmly packed)
1 egg
1 1/2 tsp cinnamin
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice

Beat filling ingredients until well blended and smooth. Spread filling over baked crust; sprinkle with remaining crumb mixture. Bake additional 25 minutes. Cool and cut into bars.

Caramel Apple Dip

2009-09-29T13:49:00.000-07:00

I have always loved apples. I usually eat an apple every day and I look forward to this time of year for the harvest of crisp, crunchy apples. I like the sweet ones, the sour ones and everything in between. I am however not a huge fan of cooked apples so I usually just get my apple straight up. Recently however, I have found a new love for my apples. This caramel apple dip is so heavenly I dare to say I may never eat a naked apple again.

Caramel Apple Dip

Ingredients:

1/2 cup butter
1 1/2 cups brown sugar
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon ground cinnamon

Instructions:

1. In a 2-quart saucepan, melt butter on low heat.

2. Add brown sugar, corn syrup, and milk, stirring to combine. Increase heat to medium (or perhaps just below medium). Mix and heat low and slow to make sure that the sugar is completely dissolved.

3. Stir constantly until mixture comes to a boil. The longer you cook it the thicker it will be.

4. Remove from heat and whisk in the vanilla and cinnamon.

5. Serve warm or cold with apple slices, or drizzle over ice cream.

Twice Baked Potatoes

2009-09-13T19:13:00.000-07:00

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Blueberry Coffee Cake Muffins

2009-07-30T19:28:00.001-07:00

I love muffins but want them soft and moist like a dense cupcake. This recipe comes from the food network and delivers on both. By the way, if you have trouble with your blueberries sinking to the bottom here is a trick.. right after washing sprinkle with a little flour to coat the blueberries before adding them to the mix. Gently fold them in with only two or three stirs to prevent your muffins from turning purple.

p.s. these are also really really good with fresh raspberries

Blueberry Coffee Cake Muffins

3/4 cup real butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean

Jamba Juice Smoothies

2009-05-11T14:16:00.000-07:00

I've never been a big fan of milkshakes and don't eat many Slurpee's, but give me a chance and I will enjoy a cold refreshing Jamba Juice any day of the week, any time of the day. (Imagine what that will do on the budget... ) I've tried making them at home and never quite got things right. Always too much ice and not enough flavor or too creamy or... you get the idea. So when Josh brought home a recipe from school for the Razzmatazz Jamba Juice Smoothie we thought we'd give it a try but didn't get our hopes up. Oh Man, heaven has come upon the household.. without breaking the bank. We eat smoothies every morning for breakfast, snacks after school, something sweet after dinner.. give us an excuse. So here is the thing, once you get the general idea down you can substitute any fruit or nectar or sherbet. It is quick, easy, and absolutely delicious.

Jamba Juice Razzmatazz Fruit Smoothie

1 TBS Frozen Apple Juice concentrate
3/4 cup strawberry nectar
1 cup frozen blueberries
3/4 cup raspberry sherbet
3/4 cup frozen vanilla yogurt
1/2 banana
1 cup ice

Add everything to blender and blend until smooth.

*note: nectar can sometimes be found in the juice isle and also in the Hispanic food section of most grocery stores.

Frozen Raspberry Salad

2009-04-09T17:53:00.000-07:00

This recipe comes from my next door neighbor and friend, Morgan Johnson. I call it heaven by the spoonful. Yes. It's that good. It's practically a desert. My sister suggested throwing in some Keebler striped cookies. I say bring it on. My guess is that you can use any type of fruit, I just can't get past the raspberries, they're my favorite.

Frozen Raspberry Salad

1 (3 oz) box vanilla pudding
1 (12 oz) container cool whip
1 large container vanilla yogurt
1 bag (about 3-4 cups) frozen raspberries

Mix pudding mix with the yogurt & add cool whip. Put in fridge until thick. Right before serving add raspberries.

Homemade Refried Beans

2009-03-29T18:38:00.000-07:00

This recipe comes from my brother in law Dan. We love visiting his family as this is always on the menu. It isn't an exact science and you may have to make it a few times to get it the way you like. I finally found a groove for my family and it is a tried and true favorite. These are quite easy to make but a bit time consuming, not in the "stay in the kitchen all day" kind of way but in a "start it one day and finish it the next" kind of deal. I have friends that have made these in the crock pot but for some reason I always make mine on the stove.. We eat these topped with cheese and dipped with tortilla chips, rolled in flour tortillas in a bean burrito and in enchiladas or tacos.. anyway you make them you will be hard pressed to eat refried beans out of the can ever again.

Homemade Refried Beans

1 pound small red or pinto beans
1 4 oz can chopped jalapenos
1 12 oz package bacon
9 or 10 cloves garlic
2 tsp pepper
Salt to taste

Rinse beans and put in large pot. Cover with water about 3 inches above beans. Soak 24 hours. ( I put mine in one night then let them soak all day and cook them the following morning) drain and rinse beans and place back in heavy pot. Cover with water about 2 inches above beans and cook on medium heat with a steady low boil.

Cut bacon into tidbits and fry until crispy.
(Just a note* I use inexpensive bacon or bacon ends and pieces. It is really the bacon fat that flavors the beans)

Add bacon ( grease and all), can of jalapenos (undrained) and garlic cloves (whole) to the beans.

Cook beans on low for 3 hours or until beans are soft and easy to mash. Be sure to check on beans often to make sure water is kept 1 inch from top of beans. (you may have to add more water from time to time)

When beans are finished cooking, drain and KEEP liquid.

Two options, I go for the first because I am really lazy and I don't notice much difference...

Option 1. Mash beans with a potato masher until desired consistancy. Use reserved liqued for moisture. (I like mine a bit more moist as the dry out as they sit a while)

Option 2. In a heavy frying pan place a cup of beans at a time and heat. Mash with a potato masher until desired consistancy adding reserved liqued as needed. Continue until all beans are mashed.

Once beans are mashed they can be served immediatly or stored for up to a month in an airtight container in refridgerator.

Black Bean Salsa

2009-02-05T09:02:00.000-08:00

This recipe comes from Noreen's sister-in-law. It became a a fast family favorite, easy to make and I can never keep it around. There are two versions. We tend to lean toward the italian dressing one but like them both. (Depends on what I have in my fridge at the time)
This is great in tacos, on enchiladas or just eaten with tortilla chips. Give them both a try, one version is bound to be a new favorite.

Black Bean Salsa

1 can black beans (drained)
1 can olives (drained)
1 can corn (drained)
2 avocados
4 tomatoes
1/2 red onion
1 pepper (green, red or yellow)
1/2 bunch fresh cilantro (rinsed and drained)

Pour beans and corn into a large bowl. Chop olives, avocados and tomatoes into small pieces. (size depending on how chunky you want your salsa) chop up cilantro and add to ingredients.

Version 1: Add 1/2 bottle of italian dressing and sprinkle with salt to taste. Mix well.

Version 2: Add 2 TBS ranch dressing, squeeze juice from 1lime and sprinkle with garlic salt to taste. Mix well

Split Pea Soup

2009-01-31T11:44:00.001-08:00

It's hard to get kids to try split pea soup. Its green and chunky and looks like baby food. However, once my kids got the "EEWWW, you want ME to eat that?" out of the way, they found that it really is quite tasty. This is our favorite version. We like it a little bit chunky so we cut the vegetables a little bigger. Its simple to make and tastes great on a cool day.

Split Pea Soup

2 cups split peas
1 medium carrot (diced)
1 medium potato (diced)
1/2 medium onion (diced)
1/2 meaty ham bone or 1 1/2 cups cooked ham (diced)
1 bay leaf
Salt and Pepper to taste

Rinse peas and place in to a large stew pot. Add all other ingredients. Cover with water about 2 inches above the top of ingredients. Bring to a boil. Reduce heat and simmer for about 2 hours, or intil peas are pureed and slightly thickened.

Italian Bread Bowls

2009-01-26T08:12:00.001-08:00

Here is a little something for those soups, stews and chowders that you've been making during these cold winter months. These are really easy to make but of course like all bread, they are a bit time consuming. They are worth the extra work if you have the time. If you like bread bowls, this one's a keeper.

Italian Bread Bowls

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups)
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

White Chicken Chili

2009-01-23T06:00:00.000-08:00

This recipe comes from a friend of mine who use to live right through the field from our family. This recipe won the chili cook-off last year at our Church and has become a family favorite. I like to cook this in the crock pot. It takes about 4 hours on low. Thank You Regan for the great recipe! By the way, for more great recipes and frugal shopping ideas visit the Grocery Cart Challenge blog here.

White Chicken Chili

Melt 1/2 cube butter
Whisk in 1/4 C. flour

Cook till light brown color.

Gradually add: 2 C. half & half

Add: 3/4 c. chix broth
Stir constantly and simmer till thickened.

Add:
1 t. chili pwd.
1 t. cumin
1/2 t. pepper
1/2 t. salt

Then add:

2 chix breasts, cooked & diced
2 (4 oz.) can diced green chilies
2 can navy beans (white)
1 1/2 c. monterey jack cheese

Simmer for ten minutes.

Sugar Cookie Bouquets

2009-01-21T12:50:00.001-08:00

The Bakery where I worked part time last summer/fall was always looking for ways to promote their business and come up with new ways to use their baked goods, especially at holiday time. Over Christmas I helped out and was officially named "Sugar Cookie Girl" as my job was hand piping sugar cookies. It seemed like we never had enough and I think we did a record year in the sugar cookie department, at least it felt like it. So, with the popularity of their cookies I was wondering why they didn't sell cookie bouquets. Good question. With Valentines day coming up, the question once again arises "Why don't we sell cookie bouquets?" We have an official Sugar Cookie Girl, lets see what we can do.. Here are the test products ready for display. I've been making these for teachers and friends for years so it is really a fun project for me. We'll see how they do at the bakery... By the way, anyone who wants a step by step demo on my blog of how to make these say "I". If I have enough people I'll see what I can do.

just a note: when I took them into the bakery for the owner to see, a customer quickly ordered one for her anniversary this friday and another 8 or 9 for clients for Valentines. I think these bouquets will do just fine...

Grocery Cart Challenge

2009-01-13T07:44:00.000-08:00

Remember I told you that I wanted to participate in Grocery Cart Challenge? Well, this week is the week. I cut my groceries down by about 30 dollars but I can already see some things that I could improve upon. I will have to do one trip to the store later on in the week for 2 gallons of milk, other than that we're set until next week. Also, we have a little extra because the kids are out of school 2 days this week and they always eat more when they are home.

First our menu for the week and then I'll show you how the shopping went. To see how everyone else on the challenge did click here.

Menu for this week:

Breakfasts:

Eggs/ toast
Maple & Brown Sugar Oatmeal/ muffins
Cold Cereal
Rice Pudding/ toast
Hashbrowns/ eggs
Cold Cereal
Pancakes

Dinners:

Potato Soup/ bread bowls
Breakfast sandwiches
Enchiladas/ rice
Fried Chicken legs/Baked potatoes
French Toast/sausage
Pot roast/potatoes & gravy/carrots
Homemade pizza

Shopping:

butter $1.49

butter $1.49
cereal $1.99
chicken legs $3.75
apples $1.70
potatoes (10 lbs) $2.50
eggs (2 doz) $1.98

Total: $14.90 +tax

tortilla chips $2.20
cereal $1.48
cereal $1.48
bacon $1.62
english muffins $3.32
sausage $2.98
flour tortillas (qty 2) $2.56
ground beef (maxx pac) $11.97
sandwich ham $2.98
tomato sauce (qty 2) $ .76
ground cinnamin $ .50
pepperoni 2.18
canadian bacon $1.94
carrots $ .98
bananas $1.40
tomatoes $2.28
onion $ .47
avocado $ .68
green onions $1.36
radishes $ .68
muffin mix (bulk) $1.52
Milk (3 gal) $6.21

gel $3.68
tylenol meltaways $3.27

Total 58.50 + tax

Grand T0tal : 73.40 + tax

Creamy Tomato and Basil Soup

2009-01-09T08:50:00.000-08:00

I just got this recipe from a lady at our church. It is so easy and very yummy. I used my leftover potatoes and tomatoes that needed to be used in my fridge. Then we enjoyed it with some hot out of the oven Honey Wheat Bread

Cream of Tomato and Basil Soup

1 Tbsp butter
2 C Chicken broth
15 oz Diced tomatoes
11 oz tomato puree
1/2 C Plain mashed potatoes
1 C Half and half
3 Tbsp Fresh basil, chopped*
Salt and Pepper to taste

Combine butter, broth and tomatoes, simmer until reduced by half.
Decrease heat, add tomato puree, potatoes and half and half.
Blend the mixture until smooth in food processor or blender.
Stir in basil and season to taste.

*I dry fresh herbs from the garden in the fall, chop it up and keep them in the freezer. It tastes fresh and is extremely handy, not to mention...great for the budget.

Grocery Cart Challenge

2009-01-07T09:04:00.001-08:00

A friend of mine recently sent me the link to a blog called The Grocery Cart Challenge It is put together by a frugal mom named Gayle who stays on budget by spending $60 or less a week on groceries. She does this with 4 children and a husband to feed. It is exciting to see that people can stay on budget and give tips and hints for others who may have some of the same challenges budget wise. With Hubby going back to school this past year our family has had to take a hit in the grocery department. We definitely drink less milk and eat a lot less cold cereal. I have had to rethink my groceries and really plan menus and grocery shopping. I have cut out a lot of junk that we really didn't need anyway and replaced them with healthier snacks that don't break the bank. It is amazing how much food people can waste when they are not paying attention. Next week I'm going to take the challenge. I'll see if I can get a weeks worth of groceries in under $60. I'll let you know how I did and post the items and prices for anyone who is curious to see not only how I did but what I did. Stay tuned... and If you would like to check out Gayle and her frugal ways just click on her link above.. she does an incredible job and has a lot of tips and tricks that you may be interested in.

Taco Soup

2009-01-06T09:39:00.000-08:00

What recipe blog would be complete without Taco Soup? Here is the Go-To soup for super quick, super easy and super delicious. Another great thing about this recipe is that it is easy to modify. Sometimes we make it with chicken, sometimes we throw in olives or green peppers or even a can of green chili's, and we almost always add an extra can of beans.

Taco Soup

1 pound ground beef
1 medium onion (chopped)
1 16 oz can whole kernel corn
1 16 oz can kidney beans
1 28 oz can diced tomatoes
1 8 oz can tomato sauce
1 pkg taco seasoning

Brown ground beef and onion until brown. Drain. Add remaining ingredients and simmer for about 20-30 minutes. Serve topped with shredded cheddar cheese, sour cream and corn chips.

Overnight Pull Aparts

2008-12-16T15:17:00.000-08:00

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.

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.

Pistachio Lush

2008-12-01T14:27:00.000-08:00

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.

Cranberry Raspberry Sauce

2008-11-21T11:28:00.000-08:00

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

add

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.

add

raspberries
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.

Tater Tot Casserole

2008-11-06T17:22:00.000-08:00

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.

2008-10-31T08:28:00.000-07:00

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.

Pasta Fagioli with Sausage

2008-10-22T08:44:00.000-07:00

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

Directions

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.

Homemade Apple Pie Filling

2008-10-15T09:42:00.001-07:00

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

Chocolate Zucchini Cookies

2008-10-12T21:07:00.000-07:00

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.

Broccoli Cheese Soup

2008-10-02T13:15:00.000-07:00

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.

Thousand Island Dressing

2008-09-23T20:44:00.000-07:00

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.

Easy Alfredo

2008-09-12T10:29:00.000-07:00

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)

Old Fashioned Carmel Popcorn

2008-09-02T07:53:00.001-07:00

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

2008-09-02T07:23:00.000-07:00

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.

Chocolate Chip Cookies

2008-08-24T15:59:00.001-07:00

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.

Dinner Rolls

2008-08-20T21:06:00.000-07:00

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?

2008-08-20T21:00:00.000-07:00

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!

Zucchini Cake

2008-08-17T17:59:00.000-07:00

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.
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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.

Chocolate Chip Streusel Cake

2008-08-02T16:44:00.000-07:00

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.

Mexican Chicken w/ Black Beans

2008-07-15T20:39:00.000-07:00

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
salt

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.

Strawberry-Rhubarb Jam

2008-06-27T09:48:00.001-07:00

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 .)

Spanish Rice

2008-05-05T20:25:00.000-07:00

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

Mexican Wedding Cookies

2008-04-17T06:54:00.001-07:00

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.

Poke Cake

2008-04-06T17:20:00.000-07:00

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.

Easy Rice Pudding

2008-04-03T11:37:00.000-07:00

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)

Texas Fudge Cake

2008-03-26T14:52:00.000-07:00

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.

Frosting:

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.

Chocolate Chocolate Chip Muffins

2008-03-18T15:01:00.000-07:00

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.

Fiddlehead brownies

2008-02-21T11:15:00.000-08:00

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.

Super Sugar Cookies

2008-02-20T08:16:00.000-08:00

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.

Banana Bread

2008-01-13T19:20:00.000-08:00

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!
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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!

Honey Wheat Black Bread

2008-01-10T12:00:00.000-08:00

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

Directions:
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.

Honey Wheat Bread

2008-01-06T20:18:00.000-08:00

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.

January- Bread Month

2008-01-05T19:49:00.000-08:00

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.

Chicken Pot Pie

2008-01-02T17:33:00.000-08:00

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.

Nan's Recipe Spot

Best Toffee Ever

Pecan Pie

Honey Cornbread Muffins

Pumpkin Sheet Cake

Fire Truck Birthday Cake

Minion Birthday Cake

Creamed Eggs on Toast

Buttercream Frosting

A note to all my friends

Easy Beef and Broccoli Stir-fry

Brownie Batter Chocolate Fudge Cupcakes

Peach Pie Filling/ Topping

hello again hello

Spongebob Cake

Lemon Limeade

Moving...

Strawberry Crepes

3 Minute Caramel Popcorn

Cupcake Wedding Cake

Portneuf Greenway Cake

Snicker doodles

Garlic Butter

Homemade Laundry Soap

Pancakes

Frog Cake

Pistachio Cake

Pistachio Cake

Green Chile Chicken

R2D2 Birthday Cake

Hash Brown Quiche

Barbie Birthday Cake

Old Fashioned Pink Popcorn

Tank Birthday Cake

Asian Ramen Noodle Salad

Traditional White Bread

Baby Shower Cake

Death Star Cake

Mc Donald's Copycat Hot Mustard Sauce

Directions

Mix all of the ingredients together in a microwave safe container until it is one solid color.

Microwave on high about 35 seconds, and mix again.

Cover, and refrigerate at least 6 hours (to allow theflavors to meld) I like to let it sit overnight.

Refrigerate until needed, and remember to refrigerate unused portions.

This recipe makes a little more than 4 "packets" of hot mustard sauce. Double it or triple it as needed.

Crispy Fried Chicken

Modified English Tea Scones

Chocolate Oatmeal No-Bake Cookies

Girl Scout Thin Mints

Chow Mein

Lemon Meringue Pie

Cake Truffles

Soft Rolled Gingerbread Cookies

White Chocolate Pumpkin Tiramisu

Pumpkin cookies

Downeast Pumpkin Bread

Downeast Pumpkin Bread

Ingredients

Directions

Pumpkin Streusel Bars

Caramel Apple Dip

Twice Baked Potatoes

DIRECTIONS

Blueberry Coffee Cake Muffins

Jamba Juice Smoothies

Frozen Raspberry Salad

Homemade Refried Beans

Black Bean Salsa

Split Pea Soup

Italian Bread Bowls

White Chicken Chili

Sugar Cookie Bouquets

Grocery Cart Challenge

Creamy Tomato and Basil Soup

Grocery Cart Challenge

Taco Soup

Overnight Pull Aparts

Frosting

Pistachio Lush

Cranberry Raspberry Sauce