Woodhouse Family's Favorite Recipes (and some we haven't tried yet but they look delicious)

Easy Potato Salad

2011-11-25T10:15:00.000-08:00

Here's another recipe from the SCV Mothers of Twins Club Cookbook

6-8 large potatoes
2 hard boiled eggs, chopped
3 chopped scallions (green onions)
4 T. mayonnaise

Peel and cube potatoes. Boil in salted water until tender; drain water. Mix in the eggs and scallions, then add mayonnaise. Stir until well mixed.

Baked Crab Dip

2011-11-25T10:12:00.000-08:00

This recipe came from the Santa Clarita Mothers of Twin Club Holiday Cookbook. Another easy yet delicious dip!

2-12 oz. cream cheese
2-6 oz. cans cra meat
2-6 oz. cans tiny shrimp
1 large white onion
salt and pepper to taste
pinch garlic salt
1 bag slivered almonds

Mix all ingredients except almonds. Place in pie pan with slivered almonds on top. Bake at 325-350 degrees for 30-40 minutes. Serve with crackers.

Zucchini and Stuffing Casserole

2011-11-25T09:59:00.000-08:00

I just tried this for the first time and it's a winner! Happy Thanksgiving 2011!

2 lbs. zucchini
1 onion
8 oz. seasoned stuffing mix
1 can cream of mushroom or cream of chicken soup
8 oz. sour cream
4 oz. butter or margarine

Cut zucchini into 1/2" slices and steam or boil for 10 minutes or until half cooked. While zucchini is cooking, dice and lightly saute onion.

In a large mixing bowl, mix soup and sour cream together. Mix zucchini and onion with soup/sour cream mixture. Add salt and pepper to taste. In another bowl, mix stuffing mix with melted butter.

Spread 1/2 of stuffing mixture on bottom of baking pan. Spread the zucchini mixture on top of the stuffing, then spread the remaining stuffing mixture over the zucchini. Cover with foil and bake at 375 degrees for 30 minutes. For a crispy top, remove foil and bake for an additional 5-10 minutes.

Spread

Carly's Easy Sloppy Joes

2011-11-18T05:46:00.000-08:00

* borrowed from Betty Crocker

1 lb. hamburger
1 medium onion, chopped (about 1/2 cup)
1/3 c. chopped celery
1/3 c. chopped green pepper
1/3 c. ketchup
1/4 c. water
1 T. Worcestershire sauce
1 t. salt

Cook and stir hamburger and onion in skillet until hamburger is light brown; drain. Stir in remaining ingredients. cover and cook over low heat just until vegetables are tender, about 10 to 15 minutes. Fill buns with beef mixture.

Yield: 5 Sloppy Joes. Note: For saucier Sloppy Joes, use 1/2 c. ketchup.

Peanut Butter Cookies

2011-11-07T22:35:00.000-08:00

5 1/4 cups flour
2 t. baking soda
1 t. salt
1 cup butter
3/4 cup shortening
1 3/4 cups sugar
1 3/4 cups packed brown sugar
4 eggs
1 teaspoon vanilla
3/4 cup peanut butter

Preheat oven to 350 degrees. Line a cookie sheet with waxed paper and set aside. Mix flour, soda,and salt together. Set aside. Cream together butter, shortening, sugar, brown
sugar, eggs, and vanilla in a large mixing bowl. Then stir in peanut butter. Add flour mixture and stir until well blended. Drop dough by tablespoonfuls onto cookie sheets.

Using a fork dipped in flour, flatten each cookie slightly in a crisscross pattern. Bake for 8 to 10 minutes or until slightly golden around the edges. Do not overbake. Makes 5 dozen 3-inch cookies.

* Recipe from Lion House Christmas

Chicken Poblano Soup

2011-11-07T22:29:00.000-08:00

This is the winner of the LDS Living Magazine Soup Contest

1/4 cup olive oil
1/2 teaspoon cumin
1 tablespoon chicken bouillon
1/2 teaspoon thyme
salt and pepper, to taste
1/2 bunch cilantro, chopped
2 cloves fresh garlic, minced
1 medium onion, chopped
2 cups diced or chopped carrots
3 poblano peppers, veined, seeded, and diced
3 quarts chicken broth
1 roasted chicken *
1/2 stick (1/4 cup) of butter, melted
1/4 cup flour
1 small bag frozen corn
2 cups cooked rice

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.

*Time Saver Tip: Buy the pre-cooked roasted chicken available in your grocery store’s deli.

Chicken Cordon Bleu Soup

2011-11-07T22:26:00.000-08:00

This recipe was 2nd Runner-Up in the LDS Living Magazine Soup Contest.

2 tablespoons butter
2-3 garlic cloves, chopped
1/2 chopped onion
1/4 cup flour
2 1/2 cups milk (I used skim and it was fine!)
14 oz chicken broth
Salt and pepper to taste
4 medium baking potatoes, baked
1 cup shredded Swiss cheese
1 cup shredded chicken, cooked (I think a rotisserie would be fabulous)
1 cup diced cooked ham

Wash and dry your potatoes. Pierce the skin with a fork and microwave for 5 minutes. Rotate them and cook for another 5 minutes or until done.

In the meantime: In a large stock pot, melt the butter. Add the garlic and onion and let cook until browned, stirring frequently. Do not let the garlic burn, or it will get bitter!

Add the flour to the pan and whisk together. Let the mixture cook for 1 minute. Slowly add milk a little at a time while whisking constantly. The only lumps you want are the onions. Add the chicken broth and whisk well. Bring soup to a simmer and heat until thickened, about 5 minutes.

*Serves approx. 4. Makes approx. 3 quarts of soup.

Creamy Potato Soup

2011-11-07T22:24:00.000-08:00

This was 1st Runner-Up in the LDS Living Magazines Soup Contest

10 medium potatoes, cubed
14 slices of bacon, sliced into 1/2" to 3/4" slices
1 small sweet onion, finely diced
1 8-oz. package cream cheese (at room temperature & sliced)
1 cup unsalted butter
4 cups 1% milk
1/2 cup sour cream
1 cup flour
salt and pepper
3 cups potato water (from boiling potatoes)

Place cubed potatoes in a large pot and cover them with water. Add salt for flavoring and bring to a boil. Cook until tender and remove the 3 cups of potato water to a separate bowl. Drain remaining water off potatoes.

While potatoes are boiling, cook bacon until golden brown. Reserve some of the drippings, add the onions, and cook until transparent.

In large saucepan, melt butter, and with a whisk stir in 1 cup of flour slowly to incorporate. Slowly add 2 cups milk into the roux mixture, making sure to stir constantly to avoid lumps. Slowly add sliced cream cheese to mixture, stirring until well blended. Add 1 cup milk, along with 1/2 cup sour cream, and incorporate into mixture. Slowly add up to 3 cups of reserved potato water. Sauce should be the consistency of a medium-thick gravy. Salt and pepper sauce to desired taste.

Mix together bacon, potatoes, onions, and cream sauce to serve. If there are leftovers, add extra water or milk when re-heating to achieve desired consistency. Makes approximately 14 servings.

Chicken Azteca

2011-10-29T21:55:00.000-07:00

from "Fix-It and Forget-It Big Cookbook"
Serves 10-12
Ideal slow cooker size: 7 quart

2 15 oz. cans black beans, drained
4 cups frozen corn kernels
2 garlic cloves, minced
3/4 tsp ground cumin
2 cups chunky salsa, divided
10 skinless, boneless chicken breast halves
2 8 oz. pkgs cream cheese, cubed
Rice, cooked
Cheddar cheese, shredded

Combine beans, corn garlic, cumin, and half of salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa over top. Cover. Cook on High 2-3 hours, or on Low 4-6 hours.

Remove chicken and cut into bite-sized pieces. Return to cooker. Stir in cream cheese. Cook on High until cream cheese melts.

Spoon chicken and sauce over cooked rice. Top with shredded cheese.

Zucchini Bread III

2011-10-28T21:18:00.001-07:00

3 eggs
2 c. sugar
1 c. oil (can substitute with applesauce or use 1/2 and 1/2)
2 1/2 c. flour
2 t. baking soda
1 t. baking powder
1 t. salt
3 t. cinnamon
2 T. vanilla 1 1/2 c. grated zucchini
1/2 c. grated carrot
1/2 c. nuts, chopped (optional)

Preheat oven to 350 degrees. Beat together the eggs, sugar, and oil. Combine the dry ingredients then add to the egg mixture. Fold in vanilla, zucchini, carrots, and nuts. Pour into 2-greased and floured loaf pans or can use muffin pans. Bake for 1 hour.

Grands Easy Tacos by Lauren

2011-10-15T09:04:00.000-07:00

1 lb. lean (at least 80%) ground beef, cooked, drained
1 1/2cups salsa
1 can Pillsbury Grands!refrigerated biscuits
1/2 cup shredded Monterey Jack cheese or Mexican cheese blend (2 oz).

In 10" nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot. Press each biscuit into a 6" round circle. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet. Bake at 375°F 9-14 minutes or until golden brown. Serve with remaining salsa. Use spicy salsa for an additional kick!

Sweet BBQ Chicken Kabobs

2011-07-20T15:57:00.000-07:00

1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 c. fresh pineapple chunks (1 1/2")
1 each red and green pepper, cut into 1 1/2" pieces
1/2 cup barbecue sauce
3 T. frozen orange juice concentrate, thawed

Heat grill to medium high heat.

Using 2 wooden skewers placed side-by-side for each kabob, thread chicken alternately with peppers and pineapple.

Mix barbecue sauce and juice concentrate; brush onto kabobs.

Grill 8-10 minutes or until chicken is done, turning and brushing occasionally with remaining sauce.

Another Woodhouse Staple- Ursula Reinstaedler's Pasta Salad

2011-06-18T03:03:00.001-07:00

Ursula was a good friend to me when we lived in Queens, NY. She took me and our 5 little ones under her wing. This is her simple, yet delicious recipe that has since become a family favorite.

1 box or pkg. of rotini (12-16 oz.) *You can use the rainbow rotini for color or just plain rotini.
1 can black olives, pitted (can get sliced or whole)
1 green, yellow, or red pepper bell, chopped (adds good color)
2 tomatoes, chopped
2 cans tuna in water, drained
1-2 c. broccoli florets, optional
Mayonnaise (1- 1 1/2 cups?- I just put in a few heaping spoonfuls and then add more if needed. You don't want it to be too dry because the pasta absorbs the mayo. In fact, you will probably need to add more mayo to leftovers just before serving or if it's been sitting in fridge for a few hours)
salt and pepper according to taste (I use a few sprinkles of garlic salt too)

Cook rotini according to directions on the box. Drain. Put into a large serving bowl. Add all the other ingredients. Stir gently until ingredients are well distributed.

Woodhouse Favorite Cranberry Cheesecake

2011-06-18T02:55:00.000-07:00

1 1/2 c. graham cracker crumbs (about 16 squares)
2 T. sugar
1/4 c. margarine or butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
2 eggs
3/4 c. sugar
2 t. vanilla
1 c. sour cream
2 T. sugar
2 t. vanilla
Cranberry topping (below), sweetened sliced strawberries, or canned pie filling (cherry, blueberry, or strawberry)

Heat oven to 350 degrees. Mix cracker crumbs and 2 T. sugar; stir in margarine. Press in ungreased baking pan, 9x9x2 inches, or against bottom and side of 9" pie plate. Beat cream cheese slightly. Add eggs, 3/4 c. sugar and 2 t. vanilla; beat until light and fluffy. Pour over crumb mixture.

Bake until firm, about 25 minutes. Mix sour cream, 2 T. sugar and 2 t. vanilla; spread carefully over warm cheesecake. Cool. Refrigerate at least 3 hours. Spoon Cranberry Topping over each serving.

CRANBERRY TOPPING
Heat 3/4 c. sugar and 1/2 c. corn syrup to boiling. Add 2 cups cranberries; heat to boiling. Simmer 1 minute; remove from heat. Cool.

Yields: 9-12 servings. From Betty Crocker Christmas Cookbook.

_

Knorr's Spinach Dip

2011-06-14T01:26:00.000-07:00

1 1/2 c. sour cream
1/2 c. mayonnaise
1 package of Knorr's dry vegetable seasoning mix
1 pkg. of frozen spinach
1 c. grated swiss cheese
1 c. water chestnuts

Mix sour cream, mayo, and vegetable seasoning. Set aside. Thaw spinach and drain excess water. Dice water chestnuts. Mix all ingredients and refrigerate at least an hour before serving. Great with vegetables and crackers.

CC2's Microwave Caramel Popcorn

2011-06-14T01:20:00.000-07:00

1/2 c. butter or margarine
1 c. brown sugar
1/4 c. Karo syrup
1/2 t. salt
1/4 t. baking soda
2 t. vanilla

Pop about 4 quarts popcorn. Use more or less popcorn depending on if you like a heavy or light coating of caramel.

Meanwhile, cook butter, sugar, syrup and salt in saucepan. Bring to a boil and continue to boil for 2 minutes. Remove from heat and add vanilla and baking soda, stirring continuously. Pour hot syrup over popped corn in a large paper bag (grocery size). Stir to distribute with a long handled wooden spoon to distribute the syrup. Roll bag closed and cook in microwave for one minute. Remove from microwave and shake vigorously. Microwave for another minute, shake, and pour into a large serving bowl.

Michelle Damodaran's Cold Peach Soup

2011-06-14T01:17:00.000-07:00

2 (29 oz.) cans peaches (halves, slices, or cubes), drained
16 oz. sour cream (or 8 oz. sour cream and 8 oz. plain yogurt with liquid drained)
2 T. triple sec (or orange extract)
2 T. lemon juice
2 t. almond extract

Blend all ingredients thoroughly. Chill 3 hours and serve.

Easy Ham & Cheese Rolls

2011-06-10T09:18:00.000-07:00

Ham and cheese crescents are an easy and delicious weeknight dinner, ready in just 25 minutes.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.3

Prep Time: 10 Min Total Time: 25 Min Makes: 8 sandwiches

Sophie Terry's Ham & Cheese Rolls

2011-06-09T08:59:00.000-07:00

2 refrigerated crescent rolls packages
3/4 c. butter
2 T. or more dijon mustard
1 T. honey
8 to 16 thin slices ham, depending on size
8 rectangular Mozzarella or cheddar cheese slices, or use shredded Mozzarella or cheddar cheese

Preheat oven to 375 degrees.

Divide crescent roll packages into 4 rectangles each and press perforated seams together.

Melt the butter and spread on the rectangles. Whisk in the mustard and honey then spread over the butter.

Top each rectangle with 1-2 slices of ham and 1 slice of cheese, or sprinkle with shredded cheese. Roll lengthwise then refrigerate for 20 minutes. Cut each roll into 6 slices and bake following crescent roll directions, or until browned.

Makes 48 rolls.

Martha Stewart's Surprise Cookies

2011-06-06T06:29:00.000-07:00

Lauren and cousin Taryn Elmer both give this a big thumbs up!
To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing.

1 3/4 c. all-purpose flour
3/4 c. cocoa powder
1/2 t. baking soda
1/2 t. salt
1/2 c. (1 stick) unsalted butter, softened
1 c. sugar
1 large egg
1/2 c. milk
1 t. pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.

Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Hawaiian-Style Pork Roast aka Kalua Pig

2011-06-06T06:27:00.000-07:00

From the cookbook "The Cast Iron Chef". This is a luau-style pork done in a smaller portion. It is best served with white rice, chow mein noodles, and summer vegetables.

1 (2-3 lb.) pork shoulder or sirloin roast
1 large sweet onion
1 (20 oz) can crushed pineapple or 2 c. fresh pineapple
3 garlic cloves, crushed
4 T. brown sugar
4 T. Liquid Smoke, hickory flavor
1/4 c. soy sauce
1 (14 oz) can chicken broth

Heat just enough oil to make the bottom of your Dutch oven glossy. Brown the roast on all sides. Add the remaining ingredients and roast or broast for 2-5 hours at 300 degrees. You should be able to pull the meat apart easily before serving. Add liquid as needed.

Cupcake Sandwiches and Other Filled Cupcakes

2011-05-31T20:06:00.000-07:00

This is taken by a Meridian Magazine article written by Dennis Weaver.
How to Make Cupcake Sandwiches

You haven’t had a cupcake sandwich?! You take two cupcake tops (just the tops) and make a sandwich with frosting or frosting and pastry filling between the two. Very simple concept. But they’re cute. And they look like whoopee pies

You can make all these with a boxed cake mix and frosting mix. Incredible desserts that anyone can make.

So how do you do it? It’s a very simple concept. You take two cupcake tops (just the tops) and make a sandwich with frosting or frosting and pastry filling between the two.

But how do you make the tops? To make it easy, use a box cake mix. Then scoop batter into the depressions on a muffin top pan. Instead of making muffin tops, you’re making cupcake tops. You can “doctor-up” the cake mix by adding colors and flavors.

The filling is the most fun.
You can fill them with frosting or you can fill them with a combination of frosting and pastry filling. Most are made with only frosting. But it’s no more work to add pastry filling and I really like pastry filling. (Pastry filling—that’s the good stuff that your baker puts in filled donuts, apple turnovers, and cream puffs. It comes in cream fillings like Bavarian cream, chocolate, and cream cheese and fruit fillings like apple, raspberry, and lemon.

These are combinations to try:

Chocolate cupcakes with peppermint flavor , mint green frosting, and chocolate .
Huckleberry cupcakes (a white cake mix, electric purple color, and huckleberry flavor ), with huckleberry frosting, and purple sprinkles.

Chocolate cupcakes and blue raspberry frosting with chocolate sprinkles. Use sky blue color and raspberry flavor.

Lemon cupcakes with lemon filling. Use a lemon cake mix and lemon frosting to make an outer ring of frosting on a cupcake top. Fill inside the ring with lemon pastry filling . Use lemon flavor and lemon yellow color for the frosting.

You’re going to need five items:

A muffin top pan. (You’re making cupcake tops instead of muffin tops.)
A box cake mix.
Buttercream frosting. (You can use our buttercream mix or your favorite recipe)
Decorations of your choosing.
Pastry fillings such as lemon, raspberry, or Bavarian cream.
If you’re going to use pastry filling between the cupcake tops, you’ll need a tube of pastry filling. While you can smear on the frosting with a spatula, it’s nice to squeeze it neatly with an icing tip.

Step 1: Bake the cupcake tops.

Mix the batter per the package directions. Scoop batter into each of the indentations on your muffin top pan. We use a large ice cream scoop that holds 1/4 cup to get just the right amount of batter each time. (The slide action in the scoop cleanly releases the batter.) Bake the tops and put them on a wire rack to cool. Since the tops are thinner than cupcakes, they bake quicker than cupcakes—ten minutes in our oven. Set the timer early and check them with a toothpick.

Step 2: Assemble the cupcake sandwiches.

Match the cupcake tops up in pairs. Holding a cupcake top upside down, squeeze a rim of frosting around the perimeter of the cupcake top. Debbie usually makes a double frosting ring. If you are going to fill the cupcakes with pastry filling, fill the interior of the ring with pastry filling now. If not, continue filling the ring with frosting. Place a top on the filled cupcake, top up, to complete the sandwich. Shake sprinkles or other decorations on the exposed frosting.

We’ve seen bake shops that make and sell cupcake sandwiches. They use tons and tons of frosting, twice what we do. They’re really pretty but we like our balance of frosting to cake better.

To learn more about filled cupcakes and get more cupcake sandwich ideas and recipes, download “Sweet Treats: How to Make Cupcake Sandwiches, Stuffed Pancakes, and Other Sweet Treats.”

Tips for success:

We use brand name cake mixes like Betty Crocker. Some store brands seem to be more crumbly.
Don’t over bake the tops. Because they are thin, they bake quickly—ten minutes in our oven.
Cool the tops in the pan for a few minutes before removing them. The tops become sturdier and less likely to break as they cool.
You can put a scoop of ice cream on top of the sandwiches and serve them with a spoon or fork.
If you have a large number of sandwiches to make a small decorator set, use Debbie’s trick: She scoops all the frosting into a large gallon zipper type bag and then snips the corner and presses the frosting from the plastic bag to the decorator set to refill it. It’s much quicker than spooning frosting into the decorator set tube each time.
When you use pastry fillings, don’t overload the sandwich. Pastry fillings are intense enough that you don’t need a lot to balance the cake.

There are other ways to fill cupcakes.

2011-05-30T20:18:00.000-07:00

Remember those cream-filled chocolate cupcakes that you had as a kid, the ones that came two to a package. When you took a bite into the rich chocolate cake, you got a bit of cream filling. You can make those. It’s easy.

Use a pastry bag or decorator set to fill the cupcakes with cream, marshmallow cream, or pastry filling. Insert the tip in the top of the cupcake and press. You can use a star tip but a long, nozzle type tip is perfect. When you frost your cupcake, you’ll cover the hole.

Pastry fillings make an excellent choice for filled cupcakes. They’re luscious. They’re easy. And your cupcakes can be left out all day without being refrigerated.

There are two other ways to fill a cupcake that we know of: spoon the filling onto the batter in a half-filled cup then spoon on more batter, or spoon the filling onto the batter and let the batter rise around the filling as it bakes.

With the latter method, the filling is not always covered with cake. You may leave the filling exposed or cover it with frosting.

Eating cupcakes with perishable fillings that have not been refrigerated may be hazardous. If the fillings are perishable, please keep the cupcakes refrigerated or eat them promptly. Cupcakes made with commercial pastry fillings like those found in the bakeries usually do not need to be refrigerated.

The only challenge that we experienced was determining how much cream was going into the cupcake. So we broke open several cupcakes to see. The first few were overfilled but we quickly got the hang of it. Just fill the cupcakes until you feel them start to bulge.

Boston Cream Pie Cupcakes
They are made like a Boston Cream Pie: yellow cake, Bavarian cream filling , and fudgy topping.

Make your cupcakes. Instead of putting Bavarian cream between layers, fill your cupcakes.

Frost them with ganache. The secret of ganache is the consistency. For the Boston Cream Pie, you want it thin enough to drizzle down the sides but thick enough to pile up on top a little.

For cupcakes, we couldn’t agree on what was better. I let the ganache cool in the refrigerator and then beat it with a hand-held electric mixer until it was soft and smooth and frosting-like. But Melissa and her crew, they double dipped the cupcakes in the warm ganache. Admittedly, their cupcakes were prettier . . . but I had more chocolate.

Lemon Sunshine Cupcakes

2011-05-29T20:26:00.000-07:00

We made lemon cream cupcakes by modifying another favorite recipe.

Low Altitude
1/3 cup butter
1 cup sugar
1/2 t. salt
2 large eggs
1 t. lemon flavor
3 T. lemon juice
1/2 T. lemon zest
1/3 cup milk
1 1/2 cups flour
1 1/2 t. baking powder
Lemon pastry pie fillilng

High Altitude
1/4 cup butter
1 cup sugar
1/2 t. salt
2 large eggs
1 t. lemon flavor
3 T. lemon juice
1/2 T. lemon zest
1/4 cup milk
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
Lemon pastry filling

Frosting
1/3 cup cream cheese
1 1/2 cups powdered sugar
1 T. milk

Preheat the oven to 350 degrees.
Cream the butter, sugar, and salt together. Add the egg and beat in. Add the flavor, juice, zest, and milk. Beat until mixed.
Whisk the flour and baking powder together. Add to the creamed mixture and beat until just mixed together. Do not over-mix.
Spoon the batter into 12 muffin tins lined with paper liners. Bake for 15 to 18 minutes or until the cupcakes test done. Remove the cupcakes to a wire rack to cool.
Once cooled, use a thin decorating tip and decorating tool or pastry bag to press the lemon filling into the cupcakes. You can do so by pushing the tip through the top of the cupcake to the center. You will cover the small holes with frosting.
To make the frosting, mix the powdered sugar and juice together, adding more of either to get the right consistency. Add the zest. Frost the cooled cupcakes.

Bavarian Banana Cream Cupcakes

2011-05-28T20:38:00.000-07:00

This is a very good, banana-rich cupcake. You can fill it with whipped cream or pastry cream.

Low Altitude

1/3 cup butter
1 cup sugar
1/4 teaspoon salt
1 large egg
1/2 teaspoon banana flavor
3 tablespoons buttermilk
1 large, ripe banana, mashed
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Filling
Bavarian cream pastry filling

Frosting
1/3 cup cream cheese
1 1/2 cups powdered sugar
1 tablespoon milk

High Altitude

1/3 cup butter
1 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1/2 teaspoon banana flavor
3 tablespoons buttermilk
1 large, ripe banana, mashed
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Filling
Bavarian cream pastry filling

Frosting
1/3 cup cream cheese
1 1/2 cups powdered sugar
1 tablespoon milk

Preheat the oven to 350 degrees.

Cream the butter, sugar, and salt together. Add the egg(s) and beat in. Add the banana, flavor, and buttermilk. Beat until mixed.
Whisk the flour, baking soda, and baking powder together. Add to the creamed mixture and beat until just mixed together. Do not over-mix.
Spoon the batter into 12 muffin tins lined with paper liners. (If you are using the high altitude recipe, you will have two or three tablespoons of batter left over for perfectly-sized cupcakes.) Bake for 15 to 18 minutes or until the cupcakes test done. Remove the cupcakes to a wire rack to cool.
Once cooled, use a thin decorating tip and decorating tool or pastry bag to press Bavarian cream filling into the cupcakes. You can do so by pushing the tip through the top of the cupcake to the center. You will cover the small holes with frosting.
To make the frosting, beat the cream cheese until soft. Add the powdered sugar and milk and beat until smooth. Adjust the consistency with more milk or powdered sugar if required.

Peanut Butter Chocolate Brownie Cupcakes

2011-05-27T20:42:00.000-07:00

Bake up these brownie cupcakes with a dab of peanut butter. The peanut butter sinks into the cupcake as it bakes. If you want to make these surprise cupcakes, cover the tops with a fudgy frosting.

2/3 cup semi-sweet chocolate chips
1/4 cup butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour

Preheat the oven to 350 degrees.

In a medium bowl, melt the chocolate and butter together in the microwave, stirring as needed.
Stir the sugar into the chocolate mixture. Stir the eggs and vanilla into the mixture. Stir in the flour.
Line nine muffin cups with paper liners. Divide the batter between the nine liners. Put a teaspoon of peanut butter in the center of each.Bake for 20 minutes. Do not over bake. A toothpick should still have gooey crumbs on it if tested. Cool on a wire rack.

Chicken Cordon Bleu Casserole

2011-05-05T10:22:00.000-07:00

from the "Families on the Go" cookbook

3 cups chicken, cooked and cubed
2 cups cubed ham
1 1/2 cups shredded cheddar cheese
1 1/2 cups (12 ounces) half and half
1/2 cup chopped onion
2 Tbsp butter
3 Tbsp flour

Topping: (mix together following ingredients)
1/2 cup dried bread crumbs
1 Tbsp melted butter
1/2 cup grated Swiss cheese

Saute onion in butter, add flour. Stir half and half and bring to a boil until thick, stirring constantly. In a separate bowl, mix together chicken, ham and cheese. Pour sauce over and mix well. If freezing, see directions below. Otherwise, pour into a 9x13 pan. Sprinkle with topping. Bake at 350 degrees for 30 minutes.

Freezing directions: Place in a disposable pan, sprinkle with topping. Cover with foil and freeze.

White Chili

2011-03-24T02:29:00.000-07:00

from the "Worldwide Ward Cookbook Mom's Best Recipes" cookbook

2 1/2 c. water
1 t. lemon pepper
1 t. ground cumin
3 1/2 c. chicken breast
1 c. onion, chopped
1 clove garlic, minced or crushed
2 T. butter
2 (19 oz.) cans white corn (can use frozen corn)
2 (4 oz.) cans diced green chiles, undrained
2 (15 oz). cans white beans, undrained
2-3 T. lime juice

Bring water to a boil with the lemon pepper and ground cumin. Add raw chicken and cook 20-28 minutes. Remove chicken and cut into bite-size pieces. Put chicken back into water. In a frying pan, cook onion and garlic in butter until tender; add to soup. Stir in corn and green chiles. Bring to a boil. Add beans and lime juice. Cook until heated through.

Delicious served with chips, sour cream, and cheese. Makes 8 servings.

Blue Cheese Pull Aparts

2011-02-27T18:37:00.000-08:00

12 Rhodes™ Dinner Rolls, thawed, but still cold
2 T. butter, melted
1/2 c. crumbled blue cheese
2 cloves garlic, minced
2 t. minced fresh chives
1 T. minced fresh parsley
1 t. minced fresh oregano
1 T. dried minced onion
1/2 t. dried tarragon
1/2 t. celery seed

Cut each dinner roll into 4 equal pieces. Arrange half of them into a 12-inch long loaf on a sprayed baking sheet. Brush with half of the butter. In a bowl, combine garlic, chives, parsley, oregano, onion, tarragon and celery seed. Sprinkle half of this mixture over rolls and top with half of the blue cheese. Place remaining roll pieces on top of the blue cheese. Brush with remaining butter and sprinkle with remaining blue cheese and remaining herb mixture. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes.

Prep Time: 20 minutes Bake Time: 20 minutes
Yield: 12 rolls Skills: Beginning

Cream Cheese Brownies

2011-02-27T18:34:00.000-08:00

1 package deluxe brownie mix
1 (8 oz.) package cream cheese, softened
1/3 c. granulated sugar
1 egg
2 T. milk

Follow package directions for preheating oven and preparing cake-like brownies. Pour batter into a greased 9 x 9" pan. In a separate bowl, beat cream cheese and sugar until creamy. Add egg and milk and mix until smooth. Drop cream cheese batter into the brownie pan in spoonfuls and swirl with a knife. Bake for 35 to 40 minutes. Cut into 3-inch squares or size desired. Makes 9 to 15 bars.

Variation: For Raspberry Cream Cheese Brownies, dollop approximately 1/2 cup raspberry jam by spoonfuls on top of cream cheese before swirling.

(Lion House Bakery, [Salt Lake City: Deseret Book, 2009], p. 82.)

Kerri-Ann Prince's Barbecue Chicken Breasts

2011-02-27T01:07:00.000-08:00

6 boneless, skinless chicken breasts
2 T. oil
1/4 c. Worcestershire sauce
2 T. dry onion flakes
2 T. dry mustard
1 T. chopped fresh parsley (or 1 t. dried)
1 t. cider vinegar
1 c. catsup
1 c. brown sugar
2 t. oil

In a large skillet or pot, brown chicken breasts on both sides in 2 T. oil. In a medium bowl, mix the rest of the ingredients together. Then do one of the following: 1) Place chicken in a slow cooker, pour sauce over chicken, and cook for 2 to 3 hours. OR 2) Leave the chicken in the pot, pour sauce over chicken, and cook until done.

For shredded BBQ chicken:
Use only 4 chicken breasts. Cut up chicken breasts into large chunks. In a large pot, brown the chicken in 2 T. oil. In a medium bowl, mix the rest of the ingredients together. Pour sauce over chicken. Cover and simmer. After the chicken has cooked for about an hour, use a fork and shred the chicken. Eat on buns.

Kerri-Ann Prince's Dutch Oven Potatoes

2011-02-27T01:03:00.000-08:00

Bacon – up to 1 lb.
2 medium onions, sliced
5 lbs potatoes, sliced
2 cans of cream of mushroom soup (or cream of chicken soup)
3 c. grated cheese
Salt to taste

Cook the bacon until about half done. Spread bacon and onions on the bottom of the Dutch oven. Spread the potatoes on top. Take the soup and the cheese and mix with the potatoes – trying not to disturb the bacon and onions on the bottom.

Bake in a 12” Dutch oven with 8 – 10 briquettes on the bottom and 15 – 18 briquettes on the top. Bake for about 60 minutes.

Sour Cream Poundcake

2011-02-27T00:58:00.000-08:00

1 cup (2 sticks) butter
2 1/4 cups sugar
6 eggs
3 cups flour
1/2 teaspoon salt
1/4 teaspoon soda
1 cup dairy sour cream
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 teaspoon orange extract

Cream butter until soft. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Sift together flour, salt, and soda; add to batter alternately with sour cream, beating until smooth. Add flavorings. Prepare fluted (bundt) cake pan by coating generously with vegetable oil spray, then sprinkling with granulated sugar; or grease pan heavily. Pour batter into prepared pan. Bake at 350 degrees for 1 hour or until done. Cool cake for 10 minutes; remove from pan.

*From Mormon Country Cooking

Key Lime Pie Cupcakes

2011-02-20T01:25:00.000-08:00

From "101 Gourmet Cupcakes"

1 box white cake mix
3 eggs
1 c. half and half
6 T. key lime juice
1 c. sweetened condensed milk
1 recipe whipped cream (recipe below)
4 T. grated lime peel ( 3 limes)

Mix together cake mix, eggs, half and half, and 3 T. key lime juice. Pour 1-2 T. batter into each paper liner. In a separate bowl, mix sweetened condensed milk and the rest of the lime juice. Evenly divide lime milk into batter-filled cups. Top with remaining batter and fill ¾ full.

Bake at 350 degrees for 15-18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.

Whipped Cream
2 c. heavy whipping cream
1/4-1/2 c. powdered sugar

Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.

Turn off mixer and add sugar. Start slowly again. Beat until stiff peaks form.

The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.

Frost with whipped cream and garnish with grated lime peel.

Fabulous Wet Burritos

2011-01-26T05:23:00.001-08:00

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1/2 t. cumin
1/4 t. salt
1/8 t. pepper
1 (4.5 oz.) can diced green chile peppers
1 (16 oz.) can refried beans
1 (15 oz.) can chili without beans
1 (10.75 oz.) can condensed tomato soup
1 (10 oz.) can enchilada sauce
6 (12") flour tortillas, warmed
2 c. shredded lettuce
1 c. chopped tomatoes
2 c. shredded Mexican blend cheese
1/2 c. chopped green onions

Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.

In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.

Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

*From Allrecipes.com

Bisquick Coffee Cake

2011-01-22T19:03:00.000-08:00

This was my favorite coffee cake recipe. It used to be on the back of the Bisquick box but they replaced it. So easy and delicious...

Dough
2 cups Bisquick
2/3 cup water or 2/3 cup milk
1 egg
2 tablespoons sugar

Topping
1/3 cup Bisquick
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter

Preheat oven to 400 degrees.

Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan.

Mix dough incredients and put in baking dish.

Mix topping ingredients with a fork or pastry mixer until crumbly.

Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times.
Bake for 25 minutes.

Prep Time: 10 mins Total Time: 35 mins

Pasta Fagioli Soup

2011-01-21T08:04:00.001-08:00

from "Girlfriends on the Go!" cookbook

1 lb. ground beef, browned and drained
1 small onion, chopped
1 cup grated carrots
1 cup diced celery
1 (15 oz.) can diced tomatoes
1 (15 oz.) can kidney beans, drained and rinsed
2 (15 oz.) cans beef broth
1 tsp oregano
1/2 tsp pepper
2 tsp fresh parsley, chopped
1/2 tsp hot sauce (Tabasco)
1 jar spaghetti sauce
1 small bag shell pasta

Place all ingredients in a large saucepan. Simmer until vegetables are tender (30-45 minutes).

Tawna’s Whole Wheat Bread

2010-12-08T10:52:00.000-08:00

1/4 c. oil
1/4 c. honey
2 c. hot water
1/4 - 1/2 t. vitamin C powder
1/2 T. lecithin
1 T. instant yeast
3-4 T. ground flax seed
Whole-wheat flour to make dough (about 4-5 cups)
2 t. salt

Put oil, honey, water, lecithin, and vitamin C powder in bowl. Mix with 2-3 cups of whole-wheat flour. Add yeast and mix. Slowly keep adding flour until the dough is the right consistency (still a little sticky but forms a ball). Mix salt with about 1 T. of flour and mix in. Knead. Cover and let the dough rise for one hour. Form into loaves and place in greased pans. Rise for one hour. Bake at 350* for 28-30 minutes. Rub top with butter. Cool on cooling racks.

Tips for whole wheat bread:
- Put the oil in the measuring cup first and then the honey will just slide out.
- For this yeast method the water should be hot, like a shower.

- Yeast:
Instant yeast– fine granules. Can be added directly into a recipe without soaking in warm water or proofing. Activates quickly. Can use warmer water (100-110 F.) If adding directly into the recipe, add the sugar in the recipe next to it and make sure no hot or cold ingredients touches the yeast directly.
Non instant yeast– dry, slightly larger granules. It takes longer to activate. Soak in lukewarm water (85 F). Add sugar to proof. Dissolves slower than instant.

In some recipes you may want to activate the yeast first – I like to put the yeast in the bowl, then add the water, then add the sugar or honey on top to push the floating yeast back down into the water. Active dry yeast should not be stirred when added to water. Water should be between 85-100 F. Sugar helps the yeast to poof. If the yeast doesn’t bubble it may not be good. I just recently read that a yeast taste in your bread is not the result of too much yeast, but it is from the bread being too warm during rising.

Dough Enhancers: There are several options for adding to your bread. If you use all whole wheat you will probably want to add something to improve the texture and density. If you don’t have access to any type of dough enhancer you may want to consider using half whole wheat and half white flour.
Vitamin C powder – this adds a boost to the yeast for lighter bread.
Lecithin – helps with the texture to make it soft and not crumbly. Also boosts yeast
Dough enhancer mix – usually contains a mixture of whey, tofu, citric acid, soy lecithin, sea salt, Cornstarch, Vitamin C, and yeast.
Vital Wheat Gluten – Provides elasticity and strength, gives added texture and helps retain moisture in breads. Increases protein level of bread. Extends shelf life of bread. Good to add to breads containing less than 50% whole wheat.
If you don’t have access to dough enhancer. One option may be to use water that potatoes or pasta have been cooked in. I have not tried this, but I read that the increased starch can help the consistency of the bread. Something to try.

Add the flour slowly – no more than a half cup at a time to make sure you don’t add too much flour. Sift or fluff the flour with a fork before putting it in. Do not pack it in the measuring cup. Here in Abu Dhabi I use half “whole meal” and half “Chappatti Atta” check the Chappatti Atta to make sure it is whole grain. I think sometimes it might say “chakki fresh atta”?

Don’t focus on the measurement of the flour. There are many variables that can change how much you use. Focus on the consistency of the dough. The dough should form a ball, but whole wheat dough will not necessarily pull away from the bowl completely like white flour dough. When you have enough flour it should be still a little sticky, but not really sticking to your hand. If you took a clean hand and hit it up to the dough it would feel sticky, but not really leave sticky on your hand.

Kneading releases the gluten to give the bread a nice texture. After all of the flour is added, you should knead for 5 minutes by machine or at least 10 minutes by hand. Set the timer! You will notice a change in the dough. It will become more smooth and elastic when it is ready.
If during kneading it looks like you need more flour, add a little white flour. I think this helps to prevent adding to much flour without knowing it.

I like to allow the dough to rise twice. The pores in the bread will be finer with each rising.
Remove the bread from the pans right away and cool on a cooling rack. If you leave it in the pans, the crust can get a little soggy.

Allow the bread to cool and use a serrated knife to cut the bread so it doesn’t mash it down.

Tawna's Crescent Potato Rolls and Cinnamon Rolls

2010-12-07T11:19:00.000-08:00

1 T. yeast
1/4 c. warm water
1/4 c. sugar
1 c. milk (I like to use powdered milk at room temperature, but if you use regular milk you need to scald the milk and allow to cool.)
1/4 c. shortning
1/4 c. mashed potatoes or (I use just under a 1/4 cup of dry potato flakes and a little extra milk to make it much quicker)
1 egg
1/4 t. vitamin C powder (optional)
Flour (about 4 Cups) (I like to use 1/2 white and 1/2 whole-wheat. Here in Abu Dhabi the 1/2 whole wheat is 1/2 whole meal and 1/2 chappati atta)

Put yeast in a bowl with warm water. Add sugar. Allow yeast to grow. Combine milk, shortening, potato, and egg. Add mixture to the yeast. Add 2 cups flour and vitamin C powder, mix well. Slowly add flour until desired consistency. Mix salt with 1 T. of flour and mix in. Knead. Cover and let the dough rise for one hour. Roll out and cut like a pizza. Roll up from wide to narrow. Place on greased pan. Cover and allow to rise for one more hour. Bake at 350* for 28-30 minutes. Cool on cooling racks. I also use this dough for my cinnamon rolls.

Some Ideas for Roll Variations:

Cinnamon Rolls

*Amounts are approximations* I make a big batch and store it in my refrigerator in a Ziploc bag to save time for the next time I make cinnamon rolls or to top muffins.

1 c. brown sugar
1/3 c. flour
1-2 t. cinnamon
Dash of salt
1/4 c. butter

Mix brown sugar, flour, and cinnamon and salt. Cut in the butter to the mixture (you can use a pastry cutter, food processor or fork) Be careful not to mix too much.

Roll out the dough (about 1/2 of crescent roll recipe after it has risen one time) into a large rectangle. Melt about 2 T. of butter and spread evenly on the rectangle of dough. Sprinkle with cinnamon mixture. Roll up the rectangle. Pinch the edge to seal. Use a thread or serrated knife to cut. Place into a greased pan. Cover and allow to rise for one hour. Bake 200* C. for about 10 minutes or until done.

Sophie's Chicken Rolls

2010-12-06T11:33:00.000-08:00

*Amounts are approximations* I do about equal parts of sour cream, cream cheese and grated cheese. Just enough to nicely cover chicken

1 chicken breast cubed and cooked.
3 –4 T. sour cream
3 –4 T. cream cheese
3 –4 T. grated cheese

Cook cubes chicken in olive oil and seasoning of choice (we like to use Monterey Steak Seasoning) Mix chicken with all other ingredients. Roll out the dough (about ½ of cresent roll recipe after it has risen one time or 1 can refrigerated crescent rolls) into a large circle. Cut into triangles like a pizza. Put a glob of mixture at the top of the triangle. Wrap the dough around the mixture on the sides and roll it up. Cover, and allow to rise for 1 hour. Bake at 200* C for 8 minutes.

Sophie's Ham and Cheese Rolls

2010-12-06T11:26:00.000-08:00

*Amounts are approximations*

1/4 - 1/2 c. butter
1-2 T. Dijon mustard
1 T. Honey

Melt butter. Mix in mustard and honey. Roll out the dough (about ½ of Tawna's crescent roll recipe after it has risen one time or 1 can refrigerated crescent rolls) into a large rectangle. Spread butter mixture over the rectangle. Sprinkle grated cheese and small pieces of cut up ham evenly on top of butter mixture. Roll up the rectangle. Pinch the edge to seal. Use a thread or serrated knife to cut. Place into a greased pan. Cover and allow to rise for one hour. Bake 200* C. for about 10 minutes or until done.

Lion House Pie Crust

2010-11-27T16:50:00.000-08:00

1 T. sugar
1/2 t. baking powder
1 t. salt
1 T. nonfat dry milk
1 1/2 c. pastry flour
1 1/2 c. bread flour

*All-purpose flour can be substituted for the pastry and bread flours. However, you will have to add 1 additional T. of water to the recipe.

1/4 c. butter
1/4 c. margarine
1/3 c. shortening
1/3 c. lard
1/2 c. room temperature water

Preheat oven to 375 degrees.

In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt, and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water (plus an add'l 1 T. if you are using all-purpose flour) and beat again just until water is blended. Or gently mix by hand. Refrigerate 30 minutes if dough is too soft.

Pull off a segment of the dough, enough for one pie crust. Form the dough into a disc and place it on a floured surface. Flip disc over so both sides are floured. Roll once up and then roll back down. Turn disc 90 degrees and roll once up and then back down. Then roll criss cross, up and then back down, on right side, then left side. Do not over-roll the dough or it will become tough.

Line pie pan with dough and cut off excess dough. Flute edges. For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.

Note: This dough may also be made by hand-cutting the fats into the dry ingredients instead of using a mixer.

Lion House Dinner Rolls

2010-11-27T16:49:00.000-08:00

2 cups warm water (110 to 115° F)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 1/2 cup all-purpose flour or bread flour
1/2 cup butter, melted

In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.

Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

Snow-Whipped Potato Boats

2010-11-20T03:28:00.000-08:00

Lion House Recipes

6 large baking potatoes
3 slices bacon, cooked crisp and crumbled
1/2 cup sour cream
1/2 cup milk
1 tsp salt
1/8 tsp pepper
4 green onions, chopped
1/2 cup grated cheddar cheese

Preheat oven to 400ºF. Wash potatoes and rub skins with vegetable oil. Bake for 1 hour, or until potatoes are fork-tender. Remove potatoes from oven and reduce oven heat to 350ºF. Cut a slice from top of each potato and scoop out pulp. In a medium bowl mash pulp with a fork, then stir in sour cream, milk, salt, pepper, and green onions. Whip until fluffy. Fill potato shells with mixture and sprinkle with grated cheese and crumbled bacon. Bake 10 minutes. Makes 6 servings.

Apple Brown Betty

2010-10-25T11:33:00.000-07:00

4 cups apples, peeled and sliced
1/2 cup sugar
1/2 cup water
3 tablespoons lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups soft bread crumbs
1/2 cup butter or margarine, melted
Sweetened whipped cream (optional)

In a bowl, combine apple slices, sugar, water, lemon juice, lemon rind, cinnamon, and nutmeg. Stir.

Add bread crumbs and melted butter/margarine. Mix well. Place in a buttered 9 x 13" pan.

Cover and bake at 350 degrees for 40 minutes or until apples are tender. Serve warm with sweetened whipped cream, if desired. Makes 6 servings.

Cheese Straws

2010-10-25T11:29:00.000-07:00

Skill: Beginning
Prep Time: 25
Bake Time: 12-15
Servings: 16

Ingredients:
16 Rhodes™ Dinner Rolls, thawed but still cold
1/4 to 1/2 cup melted butter
1/2 pound sharp cheddar cheese, grated
1/4 cup Parmesan cheese
1/2 teaspoon garlic salt
fresh cracked black pepper, if desired

Cut each roll in half and roll into a 15-inch rope. Combine cheeses together and place on the counter. Brush each rope with butter and roll in the cheese mixture.

Place on large sprayed baking sheet. Sprinkle with garlic salt and pepper, if desired. Let rise for 15 minutes. Bake at 375°F 12 to 15 minutes or until golden brown and crispy. Serve with your favorite soup or salad.

Pumpkin Cheesecake

2010-10-13T05:15:00.000-07:00

From the Lion House Classics Cookbook

1 1/2 cups graham cracker crumbs, rolled fine
3 tablespoons butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
3/4 teaspoon vanilla
1 1/3 cups plus 2 tablespoons pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 pint sour cream
3 tablespoons sugar
1/2 teaspoon vanilla

Mix graham cracker crumbs and butter or margarine. Press firmly onto bottom and sides of 9- or 10-inch springform pan. Whip cream cheese in mixer bowl; gradually add sugar, then eggs one at a time. Stir in vanilla. In separate bowl, combine pumpkin, cinnamon, nutmeg, ginger, cloves, and salt. Mix well; add to cream cheese mixture. Pour filling into crust. Bake at 300 degrees for 55 minutes. Whip sour cream; add sugar and vanilla. Spread on top of cheesecake and return to oven. Bake 10 more minutes. Cool before removing sides from springform pan. Garnish with a sprinkle of nutmeg. Refrigerate until ready to serve. Makes 10 to 12 servings.

Aunty Pinkie's Onolicious Crab Dip

2010-09-16T17:09:00.000-07:00

2 pkg frozen imitation crab
1 can water chestnuts
1 half of a sweet maui onion
Salt (to taste)
Pepper (to taste)
2 cups mayonaise

Preparation:

Slice thawed out crab into small pieces & crumble into mixing bowl. Chop water chestnuts into small pieces & add to mixture. Grate half of the maui onion into the mixture. Add salt & pepper. Add mayonaise & stir.

Note:

This could be a cold or hot dip. If preferred cold, refrigerate until ready to eat. If hot add shredded cheddar cheese & bake at 350 on broil for 5-8 min until desired.

Garnish with green onion and serve with your choice of sides:

Wheat Thins
Triscuits
Ritz Crackers *- Recommended
Doritos
Plain Tortilla Chips

Hope you all enjoy this onolicious recipe!! Love you!

Banana Oatmeal Cookies

2010-06-23T19:22:00.000-07:00

1 1/2 c. flour
1 c. sugar
1/2 t. soda
1 t. salt
1/4 t. nutmeg
3/4 t. cinnamon
3/4 c. shortening
1 egg, beaten
1 c. mashed bananas
1 3/4 c. oatmeal
1/2 c. chopped nuts

Preheat oven to 350 degrees. Sift flour, sugar, soda, salt and spices into bowl. Add shortening. Mix and add eggs, bananas, oatmeal and nuts. Beat well. Drop by teaspoons on slightly greased cookie sheet. Bake in oven for about 15 minutes. Remove from cookie sheets immediately.

Apple Bread Pudding

2010-05-20T10:44:00.000-07:00

Pudding
4 c. soft bread cubes
1/4 c. raisins
2 c. peeled and sliced apples
1 c. brown sugar
1 3/4 c. milk
1/4 c. margarine
1 t. cinnamon
1/2 t. vanilla
2 eggs, beaten

Vanilla Sauce
1/4 c. sugar
1/4 c. brown sugar
1/2 c. milk
1/2 c. margarine
1 t. vanilla

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11" baking dish.
In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.

In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.

While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Julie Price's Quick Hamburger Soup

2010-05-19T11:29:00.000-07:00

1 lb. hamburger, browned
4 c. tomatoes
1 small can pork and beans (or baked beans)
2 pkg. vegetable soup mix
5 c. water
season with salt & pepper

Bring to boil and add cooked pasta, if desired.

Skillet Apple Brownie

2010-05-19T11:07:00.000-07:00

1 c. flour
1/2 c. sugar
1/2 c. brown sugar
1/4 t. salt
2 t. cinnamon
1 t. nutmeg
1/2 t. ground cloves
2 eggs, lightly beaten
1 t. vanilla
1/2 c. melted butter
2 c. apples - peeled, cored and chopped
1/2 c. chopped pecans
1 T. butter

Preheat an oven to 350 degrees F (175 degrees C). Place an 8 or 9" cast iron skillet into the oven to preheat. Whisk together the flour, white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside.

Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan.

Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing.

*Can also make in a dutch oven.

Pecan Waffles

2010-05-19T11:01:00.001-07:00

1 1/2 c. flour
2 t. baking powder
2 eggs
2 egg whites, stiffly beaten
1 c. + 6 T. milk
1/4 c. melted butter
1/2 c. finely ground pecans
salt to taste (optional)

Sift together the flour, salt and baking powder. Beat the whole eggs and gradually beat in the milk and butter. Add the flour mixture and beat with a wire whisk until smooth. Add the pecans. Beat until thoroughly blended. Fold in the egg whites. You should have about 4 1/4 cups of batter. Spoon onto your ready waffle iron and cook according to the instructions

Triple Chocolate Bliss Cake

2010-05-19T10:46:00.000-07:00

1 pkg. chocolate cake mix
1 c. reduced fat sour cream
1 pkg. (4 serving size) chocolate instant pudding mix
4 eggs
1/2 c. oil
1/2 c. water
3 c. thawed whipped topping, divided
1 8-oz. pkg. semi-sweet chocolate
1 1/2 c. raspberries

Preheat oven to 350 degrees. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan. Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.

Reserve 2 Tbs. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.

Stuffed Pork Chops

2010-05-19T10:40:00.000-07:00

5 boneless pork chops
10-12 slices thin smoked prosciutto ham
10-12 slices organic Swiss cheese (or regular if preferred)
3/4 c. sliced or small diced mushrooms
1 t. fresh ground pepper (or to taste)
1 t. salt (or to taste)
1/2 t. ground cloves

Carefully slice each pork chops down one side making a pocket. Stuff each chop with two generous tablespoons of mushrooms first, then 1-2 slices of smoked prosciutto, and then 1-2 slices of Swiss cheese, trying not to overstuff. (Hint: Always add the mushrooms first so they will be held in the cavity by the prosciutto and Swiss cheese.)

If you choose to, you may use toothpicks to close the openings in your chops. Sprinkle the chops with salt, pepper and ground cloves lightly rubbing the spices into the chops. You can refrigerate them at this point to cook later if you choose. Sear chops 2-3 at a time in a large saute pan on medium-high heat on both sides, approx. 2-3 minutes per side. (Hint: Overcrowding your pan with too much food will lessen the heat of the pan, and your food will not cook evenly or be seared with the golden brown you're looking for in this fabulous dish.)

Remove pork chops from pan and place them in a glass baking dish and place in 400 degree oven for 10-12 minutes or until cooked through. Serve with garlic mashed potatoes and grilled tomatoes.

Teriyaki Corn

2010-05-19T10:38:00.001-07:00

3 T. creamy peanut butter
3/4 c. teriyaki sauce
1 T. olive oil

Mix all ingredients in a bowl until a thin paste consistency, then spread on corn on the cob. Wrap in aluminum foil. Place on barbecue grill and cook until slightly brown, 2-3 minutes.

Quick Stromboli

2010-05-19T10:35:00.000-07:00

1 tube refrigerated pizza crust
1 pkg. thin sliced pepperoni (turkey kind is best)
2 c. shredded mozzarella/provolone cheese
cooking spray
garlic salt
Italian spices/seasoning

Pre-heat oven to 350 degrees. Spray 10"x14" cookie sheet (or similar size). Lay the pizza crust dough on the sheet and, with your fingers, gently stretch to fit, or almost fit, the pan (try not to make holes). Down the center (the long way) lay a row of pepperoni 3 or 4 slices wide overlapping as you go from one end to the other. Top the meat with the cheese, sprinkle lightly with Italian seasonings. Carefully pull one side up and over the meat and cheese, then pull the other side over that to completely cover the meat and cheese. Spray the top with cooking spray, sprinkle lightly with garlic salt and Italian seasoning. Bake for 15-20 minutes or until desired degree of brown is reached.

Remove from oven and let sit for 5 minutes. Slice into 1-1 1/2-inch slices. Serve with marinara dipping sauce if desired.

Tuna Pasta Salad

2010-05-19T10:32:00.000-07:00

1 bag rotini pasta
2 sm. white onions, minced
1 frozen bag baby peas
2 sm. cans Albacore white tuna
1 1/2 c. real mayonnaise
2 T. Miracle Whip
1-2 dashes celery seed
salt and pepper to taste

In a large pot, boil enough water to cook your pasta. While that is cooking, mince your onions, add mayonnaise and miracle whip. Stir until mixed. After pasta is done, drain and add mixture to pasta a little at a time so as not to mash the pasta. Add frozen peas and mix again, you can add more or less mayonnaise if you like depending on how creamy you prefer. Last, add your tuna. Let cool in refrigerator for an hour or serve as is.

Watermelon Berry Slushes

2010-05-19T10:29:00.000-07:00

1 c. cubed seeded watermelon
1 c. ginger ale or lemon-lime carbonated beverage
2 T. frozen (thawed) limeade concentrate
1 c. frozen unsweetened strawberries

In blender or food processor, process watermelon, carbonated beverage and limeade concentrate until liquefied. Gradually add frozen strawberries blending just until slushy. Serve immediately.

Yield: 4 servings

Berry Summer Salad

2010-05-19T10:27:00.000-07:00

1 bottle store-bought creamy poppyseed dressing

For each individual bowl, use:
2 C. salad lettuce
1 / 2 C. strawberries
1 / 2 C. blueberries
1 / 2 C. cubed mozzarella cheese
1 / 2 C. cubed cooked chicken
1 / 2 C. candied walnuts *

Place salad in each bowl. Add berries, cheese, chicken, and candied walnuts to each bowl. Toss. Add dressing to your liking.

* For candied walnuts, place walnuts with sugar in a pot and heat on the stove stirring until sugar is brown and coating the walnuts.

Broccoli and Pasta Bianco

2010-05-19T10:16:00.001-07:00

6 c. uncooked penne pasta
4 c. fresh or frozen broccoli florets
1 can (10 3/4 oz.) Cream of Mushroom Soup
1 1/2 c. milk
1/2 t. ground black pepper
1 1/2 c. shredded mozzarella cheese (about 6 oz.)
1/4 c. shredded Parmesan cheese

Heat the oven to 350 degrees. Cook the pasta according to the package directions. Add the broccoli for the last 4 minutes of cooking time. Drain the pasta mixture well in a colander. Stir the soup, milk and black pepper in a 2-quart shallow baking dish. Stir in the pasta mixture, 3/4 C. mozzarella cheese and 2 T. Parmesan cheese. Top with the remaining mozzarella and Parmesan cheeses. Bake for 25 minutes or until the pasta mixture is hot and bubbling and the cheese is melted.

Chocolate Scones

2010-05-19T10:10:00.000-07:00

25 minutes preparation + 15 minutes cooking

1/3 c. + 2 T. light brown sugar
6 c. all-purpose flour
1 1/2 T. salt
4 c. heavy cream (extra for glazing)
1/2 c. granulated sugar
1 lb. semisweet chocolate (Baker's works well)
3 T. baking powder

* This recipe creates large scones. If you don't want to make scones that could be a meal in itself, you might cut them into smaller pieces.

If using block chocolate (recommended), chop into 1/2-inch pieces. One way to do this is to place chocolate in large Ziplock bag and crush using a meat tenderizer or hammer. Sift dry ingredients into a large bowl.Pour cream in fourths into the bowl and stir in. Add the chocolate just before the last quarter of the cream. Stir until just combined. Don't overmix.

Flatten dough into a round disk about 3/4 of an inch thick and cut it like a pizza into 16 triangles or even more if you prefer smaller scones. Place triangles on a nonstick or parchment-lined baking sheet. Brush top of each with cream and then top with a little coarse sugar.

Bake for 15-18 minutes or until tops are lightly golden.

*From Allrecipes.com

Betty Crocker Pie Crust

2010-05-11T05:56:00.000-07:00

1 c. all-purpose flour
1/4 t. salt
1/3 c. plus 1 T. shortening
2-3 T. cold water

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.

Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.

Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Quiche Lorraine

2010-05-11T05:32:00.000-07:00

1 recipe pastry for a 9 inch single crust pie
12 slices bacon
1 c. shredded Swiss cheese
1/3 cup minced onion
4 eggs, beaten
2 c. light cream
3/4 t. salt
1/4 t. sugar
1/8 t. cayenne pepper

Preheat oven to 425 degrees F (220 degrees C).
Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
*From Allrecipes.com

Whole Wheat Scones

2010-05-08T22:33:00.000-07:00

1 c. whole wheat flour
2 t. baking powder
1 t. baking soda
1/2 c. raisins and currants mixed
2 c. all-purpose flour
1/4 t. salt
1 c. buttermilk
2 large eggs
2 T. sugar
4 oz. melted butter

Sift together the flours, baking powder, soda and salt. Add the raisins and currants. Combine buttermilk, eggs, and sugar. Stir well. Add about 2/3 of the dry ingredients to the buttermilk mixture. Stir well. Add melted butter and remaining flour and mix well.

Knead the dough until smooth. Roll it out 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter or glass about 2 1/4 inches in diameter. Bake scones on lightly greased baking sheet for 15 minutes at 350 degrees. Split and serve warm with butter and jam or honey. Great with a hot cup of tea! Freeze well.

Yield: about 20 scones

Muffin Tin Popoveres

2010-05-08T22:23:00.001-07:00

4 eggs
1 1/2 c. whole-wheat pastry flour
1 1/4 c. low-fat milk, rice milk, or soy milk
1 1/2 T. safflower oil
1 t. salt
butter or margarine
fruit preserves

Preheat the oven to 450 degrees. Grease two nonstick muffin tins. Beat the eggs, then whisk in half of the flour and half of the milk. Add the remaining flour and milk and whisk the mixture until it is smooth. Whisk in the oil and salt. Pour the batter into 12 greased, nonstick muffin cups. They should be filled about three-quarters of the way. Bake for 15 minutes, or until golden brown and puffy. Be sure not to open the oven door while the popovers are cooking. Serve immediately with margarine, butter, or preserves.

*From Allrecipes.com

Easy Broccoli-Cheddar Quiche

2010-05-08T22:20:00.000-07:00

1 10-oz. can cream of mushroom soup
1 10-oz. pkg. frozen broccoli, thawed & well drained
1-1/2 c. of grated cheddar cheese
1/2 t. dry basil
4 eggs
1-1/2 c. milk
2 unbaked pie crusts

Arrange broccoli and cheese in pie shells to completely cover the bottom. Whisk soup and basil with eggs and milk. Pour mixture into shells. Bake 40-45 minutes at 375 degrees. Cool 10 minutes before cutting.

Orange Bran Muffins

2010-05-08T22:17:00.000-07:00

1 2/3 c. flour
1/2 c. sugar
1 T. baking powder
1/4 t. salt
1/4 t. ground nutmeg
1 c. Post Raisin Bran Cereal
2 eggs
3/4 c. orange juice
1/2 c. (1 stick) butter or margarine, melted
1 T. grated orange peel

Mix flour, sugar, baking powder, salt and nutmeg in large bowl. Stir in cereal. Beat eggs in small bowl; stir in orange juice, butter and orange peel. Add to flour mixture; stir just until moistened. Spoon batter into greased or paper-lined muffin pan, filling each C. 2/3 full. Bake at 425 degrees for 18 minutes or until toothpick inserted in center of muffin comes out clean.

Tip: Substitute 1 T. dried orange peel (found in the spice section of your grocery store) for grated orange peel. Drizzle cooled muffins with a glaze prepared by whisking 1 c. powdered sugar and 1 1/2- 2 T. orange juice until smooth.

Raspberry Banana Pancakes

2010-05-08T22:14:00.001-07:00

2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
3 1/2 T. sugar
2 lg. eggs, beaten lightly
3 c. milk
4 T. unsalted butter, melted, plus butter to cook the pancakes with
2 pts. raspberries, halved
4 bananas, sliced

Whisk all dry ingredients together (flour, sugar, baking soda, baking powder, and salt) until mixed. Melt 4 Tbs. butter and add to dry mixture. Add eggs and milk to mixture and mix well for 10 minutes or until it reaches the right consistency. It might seem liquidy and clumpy at first but it will thicken and smooth out, the more you mix it.

Prepare griddle or frying pan by turning on medium to high heat and melting some butter. Ladle out spoonfuls of batter to desired pancake size. Let cook for 30 seconds and add toppings (bananas and raspberries). Let cook for a few more seconds and then flip the pancake. Remove when pancake is cooked through. Repeat process until all the batter is used up.

Yogurt Biscuits

2010-05-08T22:11:00.000-07:00

2 c. whole-wheat pastry flour
2 t. baking powder
1 t. baking soda
1 t. salt
1/2 c. low-fat yogurt or soy yogurt
1/4 c. low-fat milk or rice milk
1/4. c. safflower oil
Fruit preserves, apple butter, cream cheese, butter, or margarine

Preheat the oven to 400 degrees and lightly grease a baking sheet. Combine the flour, baking powder, baking soda, and salt. In another bowl, whisk the yogurt, milk, and oil together. Make a well in your powder mixture and slowly pour in the wet mixture. Work the two mixtures together to create a firm dough.

Put the dough onto a well-floured board. Knead for 1 to 2 minutes, adding additional flour if the dough becomes sticky.

Roll the dough out until it is about 1/2 inch thick and cut into 2 inch circles with a biscuit cutter, round cookie cutter, or drinking glass. Place 1 inch apart on baking sheet and bake for 12 to 15 minutes, or until golden brown.

Serve with fruit preserves, apple butter, cream cheese, butter, or margarine.

Playgroup Granola Bars

2010-05-06T09:33:00.000-07:00

From "Breakfast in a Cookie Jar" cookbook

4 c. oats
2 c. flour
1 1/2 c. brown sugar
1 c. wheat germ
1 1/2 T. cinnamon
1 1/2 c. raisins
1 1/2 t. salt
1 c. honey
1 c. vegetable oil
2 eggs, beaten
1 T. vanilla

Preheat oven to 350 degrees. Grease 2 13 x 9 pans.

In a large bowl, mix together oats, flour, brown sugar, wheat germ, cinnamon, raisins, and salt. Make a well in the center, and pour in the honey, oil, eggs & vanilla. Mix well using your hands. Pat mixture evenly into the prepared pans.

Slow Cooker Nacho Chicken and Rice Wraps

2010-05-06T05:21:00.000-07:00

2 (10.75 oz.) cans Campbell's® Condensed Cheddar Cheese Soup
1 c. water
2 c. picante sauce or salsa
1 1/4 c. uncooked regular long-grain white rice
2 lbs. skinless, boneless chicken breasts, cut into cubes
10 flour tortillas (10")

Stir the soup, water, picante sauce, rice and chicken in a 4-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until chicken is cooked through.
Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.

French Toast Casserole

2010-05-05T10:37:00.000-07:00

1 10 oz. loaf French bread, cut into 1" cubes (10 C.)
8 eggs
3 c. milk
4 t. sugar
1 t. vanilla extract
3/4 t. salt (optional)

Topping:
2 T. butter or margarine, cubed
3 T. sugar
2 t. ground cinnamon
Maple syrup (optional)

Place bread cubes in a greased 13x9x2" baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hrs or overnight. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired.
Yield: 12 servings

Stovetop Granola

2010-05-04T07:32:00.001-07:00

1 T. olive oil
2 c. rolled oats
1/3 c. butter
2 T. honey
1/3 c. brown sugar, packed
1/2 c. chopped almonds
1/3 c. dried cranberries

Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.

Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

Breakfast Fruit Salad

2010-05-04T07:30:00.001-07:00

2 cups cubed cantaloupe
2 large red apples, chopped
1 c. red or green grapes
1 medium firm banana, sliced
1/2 c. lemon yogurt
1 T. orange juice concentrate

In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit.

Peanut Butter and Jam Treats

2010-05-02T02:31:00.000-07:00

10 oz. can flaky biscuit dough
10 T. peanut butter
10 T. your favorite jam
1/4 c. powdered sugar
1-2 t. milk

Preheat oven to 375 degrees. Separate dough into 10 biscuits; separate each biscuit into two layers. Spoon 1 tablespoon peanut butter onto the center of each of the first layer of biscuits. Place the other biscuit half on top of each and pinch the edges to seal. Place the biscuits in greased 9-inch round cake pan. With your thumb, make an indentation on the top of each biscuit and fill with 1 tablespoon of jam.

Bake for 23-28 minutes or until golden brown.

In a small bowl, combine the sugar and enough milk to reach desired consistency. Drizzle over warm rolls.

Chicken Verde Loaf

2010-05-02T02:13:00.000-07:00

This chicken dinner in a bread loaf has green chiles to add to the flavor.

14 Rhodes™Dinner Rolls, thawed to room temperature
4 oz. cream cheese, softened to room temperature
4 oz. can diced green chiles
2.25 oz. can sliced black olives, drained
1/2 c. chopped yellow onion
2-10 oz. cans white chicken, in water, drained well
Seasoned salt
Pepper
1 T. butter, melted
1/4 c. grated Parmesan cheese
1 T. dried parsley

Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 12x18" rectangle. Cover with plastic wrap and let rest. In a bowl combine cream cheese, green chiles, olives and onions until well blended. Add chicken and toss to combine. Remove wrap and spread chicken mixture evenly over middle third of dough going lengthwise. Sprinkle with salt and pepper. Fold right side over chicken mixture and overlap with left side. Place on sprayed baking sheet, folded side down and tuck ends under. Cover with plastic wrap again and let rise 30 minutes. Remove wrap and brush with butter. Score loaf with a sharp serrated knife then sprinkle with Parmesan cheese and parsley. Bake at 350°F 25-30 minutes. Cover with foil last few minutes of baking , if necessary, to prevent over browning. Slice and serve warm.

Chocolate Buttermilk Cake

2010-05-02T02:09:00.000-07:00

From Lion House Recipes Lite Cookbook

1 2/3 c. flour
1 c. sugar
1/3 c. cocoa
1 t. baking soda
1/2 t. salt
1 c. nonfat buttermilk
1/4 c. water
1/3 c. vegetable oil
1 t. vanilla

Preheat oven to 375° F. Coat a 9-inch round cake pan with nonstick cooking spray; set aside. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. Make a well in center of mixture. Blend buttermilk, water, oil, and vanilla. Pour into well in dry ingredients, stirring until smooth. Pour into prepared cake pan and bake for 20 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely in pan. Sprinkle lightly with confectioner's sugar.

Momma's Forbidden Chocolate Dessert

2010-04-30T23:29:00.000-07:00

From the Worldwide Ward Cookbook Mom's Best Recipes

2 c. flour
1 c. butter, melted
1 c. pecans, chopped
2 8-oz. pkgs. cream cheese
1 8-oz. tub whipped topping (Cool Whip)
2 c. powdered sugar
2 large pkgs. instant chocolate pudding mix

Preheat oven to 350. Mix flour, butter, and pecans; press into a cookie sheet or 4 pie pans, depending on desired thickness. Bake at 350 for 7-10 minutes, or until golden brown. In a mixing bowl, blend cream cheese, whipped topping, and powdered sugar; set aside. Once the crust is cool, evenly spread the cream layer over the crust. In a separate mixing bowl, prepare instant pudding according to directions. Pour pudding over the cream layer. Refrigerate overnight. Makes 12 servings. Note: We like to top this dessert with additional whipped topping and sprinkle with chopped nuts.

Prize-Winning Baby Back Ribs

2010-04-30T22:20:00.000-07:00

1 T. cumin
1 T. chili powder
1 T. paprika
Salt and pepper to taste
3 lbs. baby back pork ribs
1 c. barbeque sauce

Preheat grill for high heat.
In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.

Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.

Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.

Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.
*From Allrecipes.com

Kentucky Butter Cake

2010-04-30T22:16:00.000-07:00

3 c. flour
2 c. sugar
1 t. salt
1 t. baking powder
1/2 t. baking soda
1 c. buttermilk
1 c. butter
2 t. vanilla
4 eggs
3/4 c. sugar
1/3 c. butter
3 T. water
2 t. vanilla

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10" Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

To Make Butter Sauce: In a saucepan combine the remaining 3/4 c. sugar, 1/3 c. butter, 2 t. vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Fruit Salsa with Cinnamon Tortilla Chips

2010-04-30T22:13:00.000-07:00

1 Fuji apple - peeled, cored and diced
1 c. sliced fresh strawberries
2 kiwis, peeled and sliced 2 bananas, peeled and sliced
1 T. fresh lime juice
2 T. sugar
1/2 t. cinnamon
1/2 t. nutmeg
1 c. oil for frying
6 (10") flour tortillas
3 T. sugar
1 T. cinnamon

In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.

Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.

Serve the cinnamon chips warm with the chilled fruit salsa.

Shrimp and Asparagus Fettucine

2010-04-30T22:07:00.000-07:00

1 bunch fresh asparagus, trimmed and cut into 1" pieces
3 T. olive oil, or more if needed
6 cloves garlic, pressed
Salt and pepper to taste
1 lb. dry fettuccine pasta
2 t. olive oil
1 lb. uncooked shrimp - peeled, deveined, and tails removed
1/2 t. seafood seasoning (such as Old Bay®), or to taste
1 c. shredded Parmesan cheese, or more if desired

Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3 T. of olive oil over medium heat, and cook and stir the garlic until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.

While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 t. of olive oil over the pasta.

Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.

Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.
*From Allrecipes.com

Lime Jello Salad

2010-04-22T10:28:00.000-07:00

1 sm. pkg. lemon or lime Jello
2 sm. pkg. or 1 lg. cream cheese
1 sm. can or 1 c. crushed pineapple
1/2 c. walnuts (chopped)
1 c. celery (cut fine)
2 pts. whipping cream or Cool Whip (9 oz.)

Prepare Jello with 1 cup hot water and 1 cup pineapple juice. Let set. Whip cream then fold into jello. Beat cream cheese and add to mixture. Fold in pineapple, celery, and nuts. Pour into a jello mold or bowl and refrigerate a few hours until set.

Dilcia's Chicken Parmigiana

2010-04-22T10:19:00.000-07:00

1/3 c. grated Parmesan cheese
2 T. cornflake or dry crumbs
1 egg, slightly beaten
4 chicken cutlets (boneless, skinless)
2 T. oil
1 med. onion, chopped
1/4 t. salt
1/8 t. pepper
1/8 t. oregano or Italian seasoning
8 oz. can (1 c. tomato sauce)
1 c. (4 oz.) shredded mozzarella cheese

Heat oven to 375 degrees. Combine Parmesan cheese and bread crumbs. Dip chicken in egg, then coat with cheese and crumb mixture. In large skillet, brown chicken in hot oil. Remove chicken to shallow pan. Now cook onion until tender. Stir in salt, pepper, oregano, and tomato sauce.

Top pieces of chicken with cheese. Pour tomato mixture over cheese, spreading to cover. Sprinkle with additional Parmesan cheese. Bake uncovered for 30 minutes or until bubbly.

*Quicker version: Substitute ready-made spaghetti sauce instead of making your sauce.
4 servings.

Delicious Cheesecake

2010-04-22T10:11:00.000-07:00

1 c. graham cracker crumbs
6 T. sugar, divided
3 T. butter or margarine, melted
3 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
1 t. lemon zest (optional)
1 T. lemon juice (optional)
1 1/2 t. vanilla, divided
3 eggs
1 1/2 c. sour cream

Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Can also use a 9" pie plate.

Mix crumbs, 3 Tbsp. of the sugar and butter; press firmly onto bottom of pan.
Bake 10 minutes.

Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Bake 55 minutes to 1 hour or until center is almost set.

Mix sour cream, remaining 3 Tbsp. sugar and remaining 1 tsp. vanilla in bowl until well blended; carefully spread over cheesecake. Bake an additional 10 minutes.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.

King Ranch Chicken Casserole

2010-04-21T07:10:00.000-07:00

1 (3 lb.) chicken, boiled and deboned
1 (14.5 oz.) pkg. tortilla chips
1 (10 oz.) can diced tomatoes with green chile peppers
1 (10.75 oz.) can condensed cream of chicken soup
1 (10.75 oz.) can condensed cream of mushroom soup
1 onion, chopped
3 c. shredded Cheddar cheese

Preheat oven to 300 degrees F (150 degrees C.)
Layer the chips in a 9x13 inch casserole dish.
Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

*From Allrecipes.com

Boston Cream Cups

2010-04-19T21:16:00.000-07:00

1 (16 oz.) pkg. refrigerated sugar cookie dough
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sour cream
1/2 c. sugar
1 T. flour
1 T. milk
2 eggs
1 (3.5 oz.) pkg. instant vanilla pudding mix
1 (16 oz.) container prepared chocolate frosting

Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.

Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.

Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.

Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.

Tuna Rice Puff Casserole

2010-04-19T21:12:00.000-07:00

2/3 c. uncooked white rice
1 1/3 c. water
2 egg whites
1/3 c. butter
1/4 c. all-purpose flour
1 t. salt
1/4 t. pepper
1 1/2 c. milk
2 egg yolks
1 (12 oz.) can tuna, undrained
2 T. grated onion
1 T. lemon juice

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape; set aside.

Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt, and pepper; stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir 5 minutes. Whisk the egg yolks in a bowl until broken, then whisk in the milk mixture a few tablespoons at a time until you have whisked in 1/3 of the milk mixture. Scrape the egg yolk mixture into the saucepan with the remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly.

Remove the milk sauce from the heat, and stir in the rice, tuna, onion, and lemon juice. Gently fold in the egg whites until evenly blended, then pour into a 1 1/2 quart casserole dish.

Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.

Milky Way Brownies

2010-04-18T06:59:00.000-07:00

1/2 c. butter
4 2.5-oz. (classic size) Milky Way candy bars
1/4 c. sugar
1 t. vanilla
2 eggs
3/4 c. flour
1/4 t. baking powder
1/4 t. salt

Stir butter and sliced Milky Way bars in medium saucepan over low heat until smooth; using a wire whisk if necessary. Remove from heat and stir in sugar and vanilla. Add eggs one at a time beating well after each. Stir in flour blended with baking powder and salt. Spread into greased square dish, bake at 350 degrees for 25 minutes. Cool and cut into squares, dust with powdered sugar if desired.

Pork Chops and Potato Bake

2010-04-18T06:56:00.000-07:00

6 pork chops
vegetable oil
1 c. cream of celery soup
1/2 c. milk
1 (24 oz.) package frozen sliced potatoes, thawed
1 c. shredded Cheddar cheese
1 c. French fried onion rings in can
1/2 c. sour cream
Salt and pepper to taste

Brown pork chops in vegetable oil and drain on paper towels. Combine soup, milk, sour cream and salt and pepper. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Pour mixture into pan and arrange pork chops over potatoes. Bake covered at 350 degrees for about 40 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes. Serves 6.

Zesty Broccoli Casserole

2010-04-18T05:55:00.000-07:00

3 10 oz. pkg. frozen broccoli florets, thawed
Cooking spray
1 1/2 c. fat-free milk
2 1/2 T. all-purpose flour
1/2 t. salt
1/4 t. freshly ground black pepper
3/4 c. (3 oz.) shredded sharp cheddar cheese
1/2 c. (4 oz.) fat-free cream cheese, softened
1 c. fat-free mayonnaise
3/4 c. chopped onion (about 1/2 medium)
1 8 oz. can water chestnuts, rinsed, drained, and sliced
3/4 c. panko (Japanese breadcrumbs)
2 t. butter, melted

Preheat oven to 375 degrees. Arrange broccoli in an even layer in an 11x7-inch baking dish coated with cooking spray; set aside.

Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli. Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375 degrees for 25 minutes or until mixture begins to bubble and breadcrumbs brown.

*From Allrecipes.com

Baked Salmon Fillets

2010-04-18T05:50:00.000-07:00

1/4 c. pineapple juice
2 T. fresh lemon juice
4 6 oz. salmon fillets
2 T. brown sugar
4 t. chili powder
2 t. grated lemon rind
3/4 t. cumin
1/2 t. salt
1/4 t. cinnamon
Cooking spray
Lemon wedges (optional)

Combine first 3 ingredients in a Ziploc plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400 degrees. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients in a bowl. Rub over fish. Place in an 11x7 inch baking dish coated with cooking spray. Bake at 400 degrees for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

Yield: 4 servings
From Allrecipes.com

Roast Pork for Tacos

2010-04-11T05:21:00.000-07:00

4 lbs. pork shoulder roast
2 (4 oz.) cans diced green chilies, drained
1/4 c. chili powder
1 t. dried oregano
1 t. taco seasoning
2 t. minced garlic
1 1/2 t. salt, or to taste

Preheat the oven to 300 degrees F (150 degrees C).
Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.
*Can also cook in a crock pot without the foil. Add little water.

Mango Guacamole

2010-04-11T05:19:00.000-07:00

2 T. minced white onion
2 limes, juiced
2 serrano chile peppers, or to taste
2 limes, juiced
Sea salt to taste
4 ripe avocados, peeled and pitted
1/4 cup chopped fresh cilantro
1 large mango - peeled, seeded, and chopped

Combine the onion and the juice of 2 limes in a small bowl; allow the onion to soak in the lime juice for at least 1 hour. Strain and discard the excess juice. Set the onion aside.

Grind the serrano chile peppers, the juice of 2 limes, and salt together in a food processor until no large chunks of pepper remain. Add 1 avocado and process until creamy and smooth; repeat with remaining avocados. Transfer the mixture to a serving bowl; fold the onion, cilantro, and mango into the avocado mixture. Serve at room temperature.

Jacqueline's Poulet (Chicken ) Basquaise

2010-04-11T05:13:00.000-07:00

1 chicken, cut in small pieces
3 red peppers
3 green peppers
5 Tomatoes
3 cloves of garlic
1 large onion ( or 3 small)
Pepper, salt, spices, Provence herbs (thyme, rosemary..),bay leaf, paprika, parsley.

Fry alternately in some drops of oil: onions, pepper and chicken until they become brown ( but not burnt!).

Mix them together and add the tomatoes you have previously peeled ( put them in hot water for 2 minutes, it will be easier then to peel them). Add a glass of white wine, garlic, salt, pepper, paprika, Provence herbs, bay leaf, parsley, some spices if you like it hot…

Keep on cooking over heat for 30 minutes.

You can serve with rice, couscous, pastas, potatoes cooked without skin in water ( put on the top a little bit of parsley and garlic) or mashed potatoes

Jacqueline's Tatin Tart

2010-04-11T05:11:00.000-07:00

TATIN TART

250g flour
200g sugar
70g butter 70g
1 egg
8 Granny Smith Apples (the number depends on the shape of your pan)

Caramel
200g sugar 200g
water

To make the caramel:

Put the sugar with water (not too much just to melt the sugar) into your ovenproof pan. Boil it on the heat until it becomes brown (just before it burns!).

Put the peeled whole apples (without the core) in and simmer until the apples begin to soften. Put aside to cool (this is not essential, you can put your pastry on the top straightaway)

Pastry:

Put the flour in a bowl. Make a well in the middle. Add the sugar, egg, butter and 2 spoons of water. With a fork mix lightly to make a dough and then with the hands knead it very gently. Put the pastry into the fridge.

When the apples are cooked, roll out the pastry. Place it over the apples and bake at 180 C for 30 minutes.

Take it out of the oven and turn out onto a plate. Eat it hot, topped with vanilla ice cream or whipped cream or custard

Jacqueline's Gratin Dauphinois

2010-04-11T05:09:00.000-07:00

Two potatoes per person
6 cloves of garlic
Milk
Crème fraiche
Salt and pepper,
Nutmeg

Slice the potatoes very thinly and peel the garlic. Rub an ovenproof pan with a clove of garlic

Layer the potatoes, with milk, crème fraiche, salt, nutmeg and pepper. End with milk and cream (the last layer of potatoes should be recovered with milk)

Bake in oven temperature 130/150 C for 2 hours (turn the potatoes over half way through the cooking).

Peanut Butter Crunch Apples

2010-04-11T05:05:00.001-07:00

6 Granny Smith apples
6 wooden sticks
1 (14 oz.) package individually wrapped caramels, unwrapped
2 T. water
1/2 t. vanilla
3 c. chopped peanut butter filled sandwich cookies
4 oz. milk chocolate, chopped
4 oz. white chocolate, chopped

Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.

Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
Spread the chopped cookies out on a dinner plate. Roll caramel apples in the cookies and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.

Super Moist Pumpkin Bread

2010-04-11T05:02:00.000-07:00

3 1/2 c. flour
2 c. packed dark brown sugar
2/3 c. sugar
2 c. pumpkin puree
1 c. vegetable oil
2/3 c. coconut milk
2 t. baking soda
1 t. salt
1 t. ground nutmeg
1 1/2 t. cinnamon
2/3 c. flaked coconut
1 c. toasted walnuts, chopped

Preheat oven to 350 degrees F. Grease and flour two 8x4" loaf pans.

In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, nutmeg and cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.

Bake at 350 degrees F for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.