By: Maggie Minson
4 cups water
4 chicken bouillon cubes
2 stems broccoli (cut)
6 carrots (cut)
1 onion (cut)
4 cups (1 quart) half & half
4 cans cream of potato soup
2 cups cheddar cheese
Boil first 5 ingredients covered for 15 minutes. Add to crock-pot and let cool. Add last 3 ingredients and warm.
(This sized recipe will feed a family of 6 or more. I usually do a half batch for my family. I also really like cheese and usually double the amount of cheese.
Sunday, December 6, 2009
Thursday, December 3, 2009
Wassail
By: Julie Randall
8 cups apple juice or cider
2 cups orange juice
1 cup fresh lemon juice
1 cup sugar
1/2 tsp ground cloves
1/2 tsp all spice
1/2 tsp cinnamon
Combine all the ingredients in a large pot; bring to a boil. Reduce heat and simmer uncovered for 15 min. Keep hot in a thermos. Makes about 12 cups. Alternately, it can be made in a crock pot, covered and heated on high for 1 - 1 1/2 hours. If doubled, 2-3 hours.
8 cups apple juice or cider
2 cups orange juice
1 cup fresh lemon juice
1 cup sugar
1/2 tsp ground cloves
1/2 tsp all spice
1/2 tsp cinnamon
Combine all the ingredients in a large pot; bring to a boil. Reduce heat and simmer uncovered for 15 min. Keep hot in a thermos. Makes about 12 cups. Alternately, it can be made in a crock pot, covered and heated on high for 1 - 1 1/2 hours. If doubled, 2-3 hours.
Relief Society Ham Roll-Ups
By: Michelle Brownell
6 slices Swiss cheese
6 slices precooked ham (sliced ¼ inch thick)
1 10-ounce package frozen broccoli spears (can use fresh)
1 (10 ¾ -ounce) can cream of mushroom soup
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon curry powder
1 cup onion rings, canned or frozen
Place a slice of cheese on each slice of ham. Place a broccoli spear on top.
Roll up and secure with toothpick. Place roll-ups in a greased, shallow baking dish.
Prepare sauce by combining soup, mayonnaise, lemon juice, and curry powder in a small
Saucepan. Cook and stir until heated through. Drizzle sauce on top of roll-ups and bake covered at 350
Degrees Farenheit for 25 minutes. Top with onion rings. Bake an additional 5 minutes. Makes 6 servings.
6 slices Swiss cheese
6 slices precooked ham (sliced ¼ inch thick)
1 10-ounce package frozen broccoli spears (can use fresh)
1 (10 ¾ -ounce) can cream of mushroom soup
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon curry powder
1 cup onion rings, canned or frozen
Place a slice of cheese on each slice of ham. Place a broccoli spear on top.
Roll up and secure with toothpick. Place roll-ups in a greased, shallow baking dish.
Prepare sauce by combining soup, mayonnaise, lemon juice, and curry powder in a small
Saucepan. Cook and stir until heated through. Drizzle sauce on top of roll-ups and bake covered at 350
Degrees Farenheit for 25 minutes. Top with onion rings. Bake an additional 5 minutes. Makes 6 servings.
Eggnog with a "kick"
By: Jennifer Sunseri
Egg nog
Sprite
Mix equal portions of egg nog and sprite. Enjoy!
Egg nog
Sprite
Mix equal portions of egg nog and sprite. Enjoy!
Pumpkin Squares
By: Becky Woods
1 box yellow cake mix (save 1 cup for later)
1 egg
1/2 cup melted margarine
Mix and spread in the bottom of a 9x13 pan.
1 (15 oz) can of pumpkin
2 1/2 tsp pumpkin pie spice
1/2 cup brown sugar
1/4 cup sugar
2 eggs
2/3 cup evaporated milk
1/3 cup milk
Mix and spread over bottom layer
1/4 cup sugar
1 cup yellow cake mix
1 tsp cinnamon
2 Tbl softened margarine
Mix and crumble on top of pumpkin mixture
Bake at 350 for 40-50 minutes
1 box yellow cake mix (save 1 cup for later)
1 egg
1/2 cup melted margarine
Mix and spread in the bottom of a 9x13 pan.
1 (15 oz) can of pumpkin
2 1/2 tsp pumpkin pie spice
1/2 cup brown sugar
1/4 cup sugar
2 eggs
2/3 cup evaporated milk
1/3 cup milk
Mix and spread over bottom layer
1/4 cup sugar
1 cup yellow cake mix
1 tsp cinnamon
2 Tbl softened margarine
Mix and crumble on top of pumpkin mixture
Bake at 350 for 40-50 minutes
Easy Gingerbread Cookies
By: Becky Woods
2 (3.4 oz) butterscotch instant pudding mix
3/4 cup butter
3/4 cup brown sugar, firmly packed
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 Tbl ground ginger
1 1/2 tsp ground cinnamon
Cream pudding mix with butter and sugar; add egg, and blend well. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture. Chill dough for 1 hour or until firm. Roll dough on a floured surface to about 1/4 inch thickness and cut with cookie cutter. Place on greased baking sheets. Bake at 350 for 8-10 minutes.
2 (3.4 oz) butterscotch instant pudding mix
3/4 cup butter
3/4 cup brown sugar, firmly packed
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 Tbl ground ginger
1 1/2 tsp ground cinnamon
Cream pudding mix with butter and sugar; add egg, and blend well. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture. Chill dough for 1 hour or until firm. Roll dough on a floured surface to about 1/4 inch thickness and cut with cookie cutter. Place on greased baking sheets. Bake at 350 for 8-10 minutes.
Cookie Press Shortbread
By: Nancy Lamb
Ingredients
1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/2 cup cornstarch
Directions
Preheat oven to 350 degrees. In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.
Ingredients
1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/2 cup cornstarch
Directions
Preheat oven to 350 degrees. In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.
Caramel Rolls
By: Nancy Lamb
20 Frozen Rhodes Rolls
1/2 c. butter, melted
1/2 c. brown sugar
1/2 of a (3 oz) pkg Cook & Serve Butterscotch Pudding (trust me on the "Cook & Serve" thing)
1/2 tsp. cinnamon
Butter a bundt pan & place all dough into it. Sprinkle pudding on top of the dough. Mix the brown sugar into the melted butter, then pour over the dough. Sprinkle on the cinnamon evenly. Let rise (I let this rise overnight at room temp). Cook at 350 for about 15-20 minutes. Dump out upside down.
20 Frozen Rhodes Rolls
1/2 c. butter, melted
1/2 c. brown sugar
1/2 of a (3 oz) pkg Cook & Serve Butterscotch Pudding (trust me on the "Cook & Serve" thing)
1/2 tsp. cinnamon
Butter a bundt pan & place all dough into it. Sprinkle pudding on top of the dough. Mix the brown sugar into the melted butter, then pour over the dough. Sprinkle on the cinnamon evenly. Let rise (I let this rise overnight at room temp). Cook at 350 for about 15-20 minutes. Dump out upside down.
Muffin-Tin Eggs
By: Nancy Lamb
24 slices Deli Ham
12 Eggs
Salt & Pepper
Grease muffin tins. Place two slices of ham in each muffin tin. Break one egg into each muffin tin on top of the sliced ham. Season with salt & pepper to taste. Bake 350 for 20 minutes. We make this Christmas morning along with Caramel Rolls.
24 slices Deli Ham
12 Eggs
Salt & Pepper
Grease muffin tins. Place two slices of ham in each muffin tin. Break one egg into each muffin tin on top of the sliced ham. Season with salt & pepper to taste. Bake 350 for 20 minutes. We make this Christmas morning along with Caramel Rolls.
Christmas Pineapple Banana Slush
By: Melissa Stringham
Boil:
4 c. sugar 4c. water
Until sugar dissolves
Add:
12 oz. can frozen orange juice
3 c. cold water
1 large can crushed pineapple
3-4 mashed bananas
Freeze in plastic containers (empty ice cream bucket works well)
Take out of freezer 1 hour before serving. Mix with 7-Up or Sprite.
Boil:
4 c. sugar 4c. water
Until sugar dissolves
Add:
12 oz. can frozen orange juice
3 c. cold water
1 large can crushed pineapple
3-4 mashed bananas
Freeze in plastic containers (empty ice cream bucket works well)
Take out of freezer 1 hour before serving. Mix with 7-Up or Sprite.
Homemade Caramels (microwave version, supereasy)
By: Sherrie Crawford
combine 1/2 cup of the following ingredients in your largest microwave safe bowl.
butter (room temperature, NOT margarine)
sweetened condensed milk
light corn syrup
regular sugar
brown sugar
Mix together till combined, and microwave on HIGH for 6minutes 38seconds. Prepare a casserole dish with non-stick cooking spray. Remove the mix from the microwave immediately and stir till creamy. Pour into the prepared dish and let cool for awhile. If you let it sit overnite, you can score it with a knife and wrap them individually with wax paper. oh, and I almost forgot, nuts go great on top of these whatever nut you like in whatever quantity you like. It's so yummy, I have to warn you to NOT eat it while it's still hot, and don't lick the bowl till it has cooled, you will burn your tongue/finger. Enjoy!
combine 1/2 cup of the following ingredients in your largest microwave safe bowl.
butter (room temperature, NOT margarine)
sweetened condensed milk
light corn syrup
regular sugar
brown sugar
Mix together till combined, and microwave on HIGH for 6minutes 38seconds. Prepare a casserole dish with non-stick cooking spray. Remove the mix from the microwave immediately and stir till creamy. Pour into the prepared dish and let cool for awhile. If you let it sit overnite, you can score it with a knife and wrap them individually with wax paper. oh, and I almost forgot, nuts go great on top of these whatever nut you like in whatever quantity you like. It's so yummy, I have to warn you to NOT eat it while it's still hot, and don't lick the bowl till it has cooled, you will burn your tongue/finger. Enjoy!
Jam Thumbprints
by: Ali Farrington
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Directions
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Directions
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Wednesday, August 26, 2009
Fruit Salsa & Cinnamon Chips
By: Melissa Stringham
INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
(You can substitute other fruits, I have used diced bananas and blueberries as well)
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture
INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
(You can substitute other fruits, I have used diced bananas and blueberries as well)
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture
Grilled Asparagus
By: Sherrie Crawford
Olive oil
Coarse, Sea or Kosher salt
Black pepper (freshly ground is best)
Lemon juice (fresh is best)
Bend one of your asparagus at the chopped end til it snaps. Cut all the other asparagus to the same spot and rinse. Drizzle with olive oil, salt, pepper, and lemon juice. Toss to coat. Place the thicker end over the hot coals, and the tips towards the edge for even cooking, giving extra care to not lose them through the slats. They're finished in about 7 minutes depending on the heat of your coals. Once on a plate, sprinkle with a bit more salt, and a squeeze of lemon juice, and enjoy!
can be done in a 375 degree oven if you're just craving these on a cold winter day.
Olive oil
Coarse, Sea or Kosher salt
Black pepper (freshly ground is best)
Lemon juice (fresh is best)
Bend one of your asparagus at the chopped end til it snaps. Cut all the other asparagus to the same spot and rinse. Drizzle with olive oil, salt, pepper, and lemon juice. Toss to coat. Place the thicker end over the hot coals, and the tips towards the edge for even cooking, giving extra care to not lose them through the slats. They're finished in about 7 minutes depending on the heat of your coals. Once on a plate, sprinkle with a bit more salt, and a squeeze of lemon juice, and enjoy!
can be done in a 375 degree oven if you're just craving these on a cold winter day.
Zucchini Bread
By: Shellie Wilson
3 cups flour
1 T cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs (beaten)
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
1 T vanilla
2 cups grated zucchini
Sift together dry ingredients (first five) in a medium size bowl. In a separate mixing bowl, beat together eggs, sugars, oil and vanilla. Add in sifted dry ingredients. Lastly, blend in zucchini. Do not over beat. Pour into two prepared 4 1/2" x 8 1/2" loaf pans. Bake at 325 for 60-70 minutes or until toothpick comes out clean.
3 cups flour
1 T cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs (beaten)
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
1 T vanilla
2 cups grated zucchini
Sift together dry ingredients (first five) in a medium size bowl. In a separate mixing bowl, beat together eggs, sugars, oil and vanilla. Add in sifted dry ingredients. Lastly, blend in zucchini. Do not over beat. Pour into two prepared 4 1/2" x 8 1/2" loaf pans. Bake at 325 for 60-70 minutes or until toothpick comes out clean.
Pistachio Salad
By: Michelle Brownell
1 can (1 pound 4 oz) crushed pineapple in unsweetened juice (do not drain)
1 small package instant pistachio pudding
1 small tub Cool Whip, thawed
1 ½ cups mini marshmallows
3 to 4 sliced bananas
Add pineapple and juice to the pudding mix. Blend in the container of Cool Whip. Then fold in marshmallows and bananas to mixture and chill. Serves 8 to 10.
1 can (1 pound 4 oz) crushed pineapple in unsweetened juice (do not drain)
1 small package instant pistachio pudding
1 small tub Cool Whip, thawed
1 ½ cups mini marshmallows
3 to 4 sliced bananas
Add pineapple and juice to the pudding mix. Blend in the container of Cool Whip. Then fold in marshmallows and bananas to mixture and chill. Serves 8 to 10.
Pretzel Raspberry Jello Salad
By: Michelle Brownell
2 1/3 cup thin pretzels, coarsely chopped
1 ½ squares margarine, melted
1 (8 oz) package cream cheese
1 cup sugar
9 oz cool whip
1 (6oz) package raspberry jello
2 cups boiling water
2 sm packages frozen raspberries
1 small can crushed pineapple
Mix pretzels and margarine, pat in 9 x 13 pan and bake 10 minutes at 400 degrees. Let cool. Cream cream cheese, sugar, and cool whip and dob on top of crust. Dissolve jello in boiling water and add undrained raspberries and pineapple. Cool to room temperature and pour over cream cheese. Chill in refrigerator at least 4-5 hours or until set.
2 1/3 cup thin pretzels, coarsely chopped
1 ½ squares margarine, melted
1 (8 oz) package cream cheese
1 cup sugar
9 oz cool whip
1 (6oz) package raspberry jello
2 cups boiling water
2 sm packages frozen raspberries
1 small can crushed pineapple
Mix pretzels and margarine, pat in 9 x 13 pan and bake 10 minutes at 400 degrees. Let cool. Cream cream cheese, sugar, and cool whip and dob on top of crust. Dissolve jello in boiling water and add undrained raspberries and pineapple. Cool to room temperature and pour over cream cheese. Chill in refrigerator at least 4-5 hours or until set.
Sarah's Salad
By: Michelle Brownell
1 head iceberg lettuce
3 strips bacon
½ (10 oz) package frozen peas
¼ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded Swiss cheese (or cut 2 ½ ounces in strips)
2/3 cup chopped green onion
¼ cup mayonnaise
¼ cup miracle whip salad dressing
Wash and drain lettuce. Dry thoroughly. Dice bacon and sauté until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt, and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired, with the mayonnaise spread on last. Cover tightly and refrigerate overnight if desired.) Chill. Toss when ready to serve and garnish with bacon. Makes 8 servings.
1 head iceberg lettuce
3 strips bacon
½ (10 oz) package frozen peas
¼ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded Swiss cheese (or cut 2 ½ ounces in strips)
2/3 cup chopped green onion
¼ cup mayonnaise
¼ cup miracle whip salad dressing
Wash and drain lettuce. Dry thoroughly. Dice bacon and sauté until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt, and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired, with the mayonnaise spread on last. Cover tightly and refrigerate overnight if desired.) Chill. Toss when ready to serve and garnish with bacon. Makes 8 servings.
Chicken Zucchini Casserole
By: Michelle Brownell
2 cups of diced cooked chicken
2 cups of diced fresh zucchini (peeled)
1 medium onion, chopped
1 pkg stove top stuffing
1 cube melted butter
1 can cream of chicken soup
16 oz sour cream
1 cup of chicken bouillon
Steam zucchini and onion until tender. Mix together seasoning mix from the stove top stuffing, soup, and bouillon and add zucchini, onion, and chicken. Mix crumbs with butter. Put ¾ of that in the bottom of a 9’ x13’ pan, sprayed with Pam. Fold sour cream into chicken mixture and spoon in over the crumbs. Sprinkle remaining crumbs on top. Bake at 350 degrees for 30 to 35 minutes.
2 cups of diced cooked chicken
2 cups of diced fresh zucchini (peeled)
1 medium onion, chopped
1 pkg stove top stuffing
1 cube melted butter
1 can cream of chicken soup
16 oz sour cream
1 cup of chicken bouillon
Steam zucchini and onion until tender. Mix together seasoning mix from the stove top stuffing, soup, and bouillon and add zucchini, onion, and chicken. Mix crumbs with butter. Put ¾ of that in the bottom of a 9’ x13’ pan, sprayed with Pam. Fold sour cream into chicken mixture and spoon in over the crumbs. Sprinkle remaining crumbs on top. Bake at 350 degrees for 30 to 35 minutes.
Spinach Dish
By: Michelle Brownell
2 packages of frozen chopped spinach, cooked and drained—force water out
Small bottle of light cheez whiz
Ritz crackers
Butter
Combine spinach (already cooked) with two thirds of the bottle of cheese whiz. Crush 1 cylinder of Ritz Crackers. Sautee the crushed crackers in butter or margarine.
Put spinach-cheese mixture in a casserole dish. Top with sautéed ritz crackers. Bake in 350 degree oven for 20 minutes.
2 packages of frozen chopped spinach, cooked and drained—force water out
Small bottle of light cheez whiz
Ritz crackers
Butter
Combine spinach (already cooked) with two thirds of the bottle of cheese whiz. Crush 1 cylinder of Ritz Crackers. Sautee the crushed crackers in butter or margarine.
Put spinach-cheese mixture in a casserole dish. Top with sautéed ritz crackers. Bake in 350 degree oven for 20 minutes.
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