Tuesday, December 1

Chocolate Babka

Folks - this is really to die for!!! I made it for my friend Kara and it was so divine. Thanks to Smitten Kitchen for the recipe and picture!!

When shaping the babka, twist dough evenly throughout the length of the roll a full 5 to 6 turns. The babka can be prepared up to step 8 and frozen for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about 5 hours, and bake.

Makes 3 loaves (but I made two full-sized and three miniature ones)

1 1/2 cups warm milk, 110 degrees
2 (1/4 ounce each) packages active dry yeast
1 3/4 cups plus a pinch of sugar
3 whole large eggs, room temperature
2 large egg yolks, room temperature
6 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 3/4 cups (3 1/2 sticks) unsalted butter, cut into 1-inch pieces, room temperature, plus more for bowl and loaf pans
2 1/4 pounds semisweet chocolate, very finely chopped*
2 1/2 tablespoons ground cinnamon
1 tablespoon heavy cream
Streusel topping (below)

1. Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes.

2. In a bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks. Add egg mixture to yeast mixture, and whisk to combine.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds. Change to the dough hook. Add 2 sticks butter, and beat until flour mixture and butter are completely incorporated, and a smooth, soft dough that’s slightly sticky when squeezed is formed, about 10 minutes.

4. Turn dough out onto a lightly floured surface, and knead a few turns until smooth. Butter a large bowl. Place dough in bowl, and turn to coat. Cover tightly with plastic wrap. Set aside in a warm place to rise until doubled in bulk, about 1 hour.

5. Place chocolate, remaining cup sugar, and cinnamon in a large bowl, and stir to combine. Using two knives or a pastry cutter, cut in remaining 1 1/2 sticks butter until well combined; set filling aside.

6. Generously butter three 9-by-5-by-2 3/4-inch loaf pans; line them with parchment paper. Beat remaining egg with 1 tablespoon cream; set egg wash aside. Punch back the dough, and transfer to a clean surface. Let rest 5 minutes. Cut into 3 equal pieces. Keep 2 pieces covered with plastic wrap while working with the remaining piece. On a generously floured surface, roll dough out into a 16-inch square; it should be 1/8 inch thick.

7. Brush edges with reserved egg wash. Crumble 1/3 of the reserved chocolate filling evenly over dough, leaving a 1/4-inch border. Refresh egg wash if needed. Roll dough up tightly like a jelly roll. Pinch ends together to seal. Twist 5 or 6 turns. Brush top of roll with egg wash. Carefully crumble 2 tablespoons filling over the left half of the roll, being careful not to let mixture slide off. Fold right half of the roll over onto the coated left half. Fold ends under, and pinch to seal. Twist roll 2 turns, and fit into prepared pan. Repeat with the remaining 2 pieces of dough and remaining filling.

8. Heat oven to 350 degrees. Brush the top of each loaf with egg wash. Crumble 1/3 of streusel topping over each loaf. Loosely cover each pan with plastic wrap, and let stand in a warm place 20 to 30 minutes.

9. Bake loaves, rotating halfway through, until golden, about 55 minutes. Lower oven temperature to 325 degrees and bake until babkas are deep golden, 15 to 20 minutes more. Remove from oven, and transfer to wire racks until cool. Remove from pans; serve. Babkas freeze well for up to 1 month.

* After chopping the chocolate into moderately sized chunks, I used the food processor to pulse the rest of the chocolate in two batches to small bits. It saved a lot of time!

Streusel Topping

Makes 3 3/4 cups.

1 2/3 cups confectioners’ sugar
1 1/3 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

In a large bowl, combine sugar, flour, and butter. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.

Tuesday, October 27

Breakfast casserole


1 can crescent rolls
1 lb bacon
8 oz cheddar cheese
1/2 C milk
8 eggs
1/2 tsp oregano
Salt and Pepper to taste
Preheat oven to 350. Lightly grease 9x13-inch pan. Press crescent rolls in bottom (don't separate rolls). Cook the bacon; crumble then sprinkle over rolls followed by the cheese. Mix milk, eggs, oregano, salt & pepper to taste; pour over cheese. Bake 25-30 minutes.

Tuesday, October 20

World's Best Caramel Pecan Pie

1 (14 0z) bag caramels (Kraft brand preferred)
1/4 Cup water
1/4 unsalted butter
3/4 Cup granulated sugar
3 eggs, beaten
1/8 tsp salt
1 tsp vanilla
1 1/2 cups chopped, toasted pecans (reserve 12 pecan halves for decoration)
1 deep dish 9- or 10-inch unbaked pie shell
Heat oven to 350 degrees. Unwrap exactly 36 caramels; save rest for another use.
In a heavy medium-sized saucepan, melt 36 caramels, water and butter together over medium-low heat, stirring often until smooth. Remove from heat. In a separate bowl, mix sugar, eggs, salt and vanilla and stir until well combined. Pour egg mixture into caramel mixture, stirring quickly and constantly so eggs don't scramble until well blended. Stir in chopped nuts and pour into prepared pie shell. If you have saved 12 pecan halves, place them decoratively around the perimeter.
Bake for 45-50 minutes until a knife tip comes out clean when inserted near the center. Remove from oven and cool on a rack. It is best served just slightly warm, or at room temperature.

Black Bean Soup

We love this black bean soup from Martha - a little spicy - but oh so delicious

Ingredients

Makes 8 cups

  • 2 tablespoons canola oil
  • 1 slice ham, 1/2 inch thick
  • 1 medium red onion (5 ounces), diced
  • 1 jalapeno chile, seeded if less heat is desired, and finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3 cans black beans (15 ounces each), drained and rinsed
  • Salt and pepper, to taste
  • 1/2 cup lightly packed cilantro leaves, for garnish
  • Lime wedges (optional), for serving
  • Plain yogurt (optional), for garnish

Directions

  1. In a large pot over medium-high heat, add 1 tablespoon oil and cook ham until brown, 2 to 3 minutes per side. Remove, and let cool. When cool, cut into 1/2-inch cubes; set aside.
  2. Reduce heat to medium, and add 1 tablespoon oil. Stir in onion and cook until lightly browned, 2 to 3 minutes. Add jalapeno, garlic, cumin, and oregano; cook until fragrant, and garlic is tender, 1 to 2 minutes.
  3. Add beans and enough water to cover (about 4 cups). Bring to a boil. Reduce to a simmer. Season with salt and pepper, and cook for 10 minutes.
  4. Using an immersion blender, or working in batches in a standing blender, puree until thick and smooth. If necessary, add water to achieve desired consistency. Stir in ham. Serve garnished with yogurt, cilantro and lime wedges.

Chicken Salad

1 bag shredded cabbage
2 chicken breasts cubed and cooked
1/4 Cup green onions
1/2 Cup sugared almonds
1 pkg Top Ramen Noodles, chicken flavor
1 TBS butter

Toast the Ramen noodles with the butter and flavor packet.

Dressing:

1/2 Cup oil
2 TBS sugar
4 TBS vinegar
salt and pepper

This was a recipe we had an Arcadia Stake Women's Conference - really terrific.

Homemade Kettle Corn


1 TBS vegetable oil
1/4 Cup popcorn
2 TBS white sugar
kosher salt to taste
melted butter

In your saucepan, heat the oil and popcorn kernels over medium-high heat, shaking the pan to keep the kernels from burning. When the kernels are about to start popping, they will become slightly lighter in color, and most importantly they will start to smell like popcorn. At this point, sprinkle the sugar over the kernels and cover. With the lid on, continue to cook the popcorn by gently shaking the pan over the heat. When the popping has slowed (don't keep cooking until the very last kernel has popped - you will end up burning the sugar) remove the pan from heat and empty the popcorn into a large bowl. Toss with salt immediately (when the sugar on the popcorn is still hot and sticky, the salt will adhere to the kernels better) and sprinkle with melted butter if you like. Enjoy while still warm.

Apple Dips

This is the time of year for apple dips. Here are four fantastic ones!!!

Apple Dip
Equal amounts of the following 5 ingredients:
white sugar
brown sugar
butter
Karo Syrup
Sweetened condensed milk

Combine in sauce pan and cook until soft ball stage. (You could eliminate the white sugar and double the brown sugar - that is what is used in Caramel Bugles).

Apple Dip

1 10 oz. tub of soft cream cheese or 1 8 oz. block softened

1/2 C brown sugar

1/4 C white sugar

1 tsp vanilla

2/3 pkg of a 8 oz. bag of SKOR English Toffee Bits

6-9 Granny Smith Apples cut into wedges for dipping

Mix together with a spoon until smooth – cream cheese, sugars and vanilla. Fold in toffee bits just before serving so they don’t get soggy. (soggy is yummy too!) I cut the apples just before serving to prevent them turning brown.

Apple Caramel Dip

1 pkg (8oz) cream cheese
3/4 cup brown sugar
1 container caramel (usually found in the produce section)
1 pkg skor bits
Granny Smith apples, sliced

1. Beat the cream cheese with brown sugar until smooth. Spread thinly onto large serving plate.

2. Heat the caramel slightly (about 15 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the package of Skor bits all over the top. Serve with sliced Granny Smith apples for dipping.


yummy pumpkin dip

1 package of cream cheese
1/2 cup brown sugar
1/2 cup powdered sugar
1/2 cup pumpkin pie filling
1 tsp vanilla

mix until creamy and smooth. enjoy!


Wednesday, October 7

Classic Sourdough Bread

Ingredients
1 cup Sourdough Starter (see recipe)
2 1/4 cups warm water, divided
5 to 7 cups white bread flour, divided
2 (1/4-ounce) packets dry yeast
2 teaspoons sugar, divided
2 teaspoons salt


Instructions 1. Mix sourdough starter, 2 cups water and 5 cups flour in a large bowl. Mix well; cover with a dish towel and let rise 8 hours or overnight.
2. Combine yeast, 1/4 cup warm water, and 1/2 teaspoon sugar. Let stand 5 minutes, until mixture bubbles.
3. Place flour mixture in the bowl of a stand mixture. Add yeast mixture, salt and remaining 1 1/2 teaspoons sugar. Mix well. With your hands or a dough hook, knead while gradually adding up to 2 additional cups of flour, 1/2 cup at a time. Knead until a smooth, soft dough forms. Dough should be shiny and supple, not sticky and wet. If you plan to add additional ingredients (see note), add them at this point so they are evenly distributed.
4. Place dough in an oiled bowl; cover with a dishtowel and let rise about 2 hours.
5. Punch down and divide in half for 2 large loaves or fourths for 4 smaller loaves. Knead each portion by hand on a lightly floured surface until smooth; shape into rounds. Place on a parchment-lined baking sheet and lightly cover with a dishtowel. Let rise 1 hour, until double in size.
7. Preheat oven to 375F. Just before placing bread in the oven, place an ovenproof bowl filled with 2 cups of water or ice cubes in the bottom of oven to create steam to help bread form a crisp crust.
8. Slash tops of loaves with a sharp knife. For a rustic look, sprinkle with flour. Bake about 45 minutes, until loaves sound hollow when tapped on the bottom. Makes 2 loaves, 12 servings each.

NOTE: To make Sourdough Olive Bread, saute 1 cup chopped kalamata olives, 1 chopped small yellow onion, and 4 minced garlic cloves in 2 tablespoons olive oil until onions are tender. Cool. Add to dough during the first kneading and proceed with recipe.

Sourdough Starter

Ingredients
3 (1/4-ounce) packets dry yeast
1 1/2 cups warm water
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour

Instructions 1. Dissolve yeast in water in a large plastic container (gallon-size works well). Add sugar. When yeast bubbles (about 10 minutes), stir in flour until you have a smooth paste.
2. Cover loosely to allow gases to escape and place in a warm spot in your kitchen 2 to 3 days. The mixture should bubble and give off a sour odor. Stir starter once a day, making sure to stir in any crust that’s formed. After this point, you can store starter in the refrigerator or leave it out in a cool, dark area of your kitchen.
3. Feed starter by stirring in 1 cup all-purpose flour and 1/2 cup water every day if you leave it out, or every few days if it’s refrigerated; otherwise, it will become too acidic and eventually die.
4. Once starter has grown a few weeks and has reached full strength, you can decrease feedings to once a week.
5. If you don’t use your starter regularly, it’s going to get unruly and burst the bounds of its container. Give some away to friends along with feeding and baking instructions.

Halloween Candy Cookies

Ingredients
3 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) butter
1 1/4 cups firmly packed brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 to 3 cups chopped candy bits
(such as Butterfingers, Baby
Ruths, Heath Bars, Reese’s
Peanut Butter Cups, Twizzlers,
jelly beans, M&Ms, Lifesavers)


Instructions 1. Sift flour, baking powder, baking soda and salt into a bowl. Set aside.
2. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla. Reduce speed to low. Add flour mixture and mix just until combined, 5 to 10 seconds. Stir in candy bits.
3. Preheat oven to 350F.
4. Drop dough by tablespoons onto baking sheet. Bake 15 to 20 minutes. Cool on baking sheet 2 minutes. Transfer to a wire rack to cool completely. Makes about 4 dozen cookies.

Chicken Chili

Ingredients
2 tablespoons olive oil
1 cup chopped leeks or onion
3 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoon cumin seed
1 pound ground turkey sausage
3 cups roughly chopped rotisserie chicken
2 (16-ounce) cans garbanzo beans, drained
2/3 cup barley
2 teaspoons pickled jalapeno
6 cups homemade chicken broth or canned
reduced-sodium chicken broth
4 to 8 cups chopped kale (optional)
½ cup shredded Monterey Jack or Cheddar cheese
Chopped green onions
Sour cream

Instructions 1. Heat oil in a Dutch oven over medium heat. Add leeks and garlic; sauté 5 minutes. Add cumin, cumin seed and turkey sausage. Cook until sausage is browned. Add chopped chicken, barley, beans, jalapeño, broth and kale, if desired.. Bring to a boil and simmer about 20 minutes or until barley is cooked. Serve topped with cheese and green onions. Serves 10.

Lime Cilantro Soft Tacos

Ingredients
¼ cup fresh lime juice
1 teaspoon grated lime rind
1 teaspoon reduced-sodium soy sauce
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
2½ cups roughly shredded rotisserie chicken
8 (6-inch) corn tortillas
2 tablespoons olive oil
2 medium red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 garlic cloves, minced
½ teaspoon kosher salt
Coarsely ground black pepper
Fresh cilantro sprigs
Instructions 1. Preheat oven to 325F.
2. Whisk together lime juice and rind, soy sauce, cilantro, and cumin in a large bowl. Add shredded chicken; toss.
3. Wrap stacked tortillas in foil, and place in oven to warm.
4. Heat olive oil in a large skillet. Add onions and peppers; sauté over high heat until browned, about 12 minutes. Add garlic, salt and pepper; cook 2 minutes.
5. Spoon chicken mixture and bell pepper mixture down center of each tortilla. Add cilantro sprigs. Serves 4
This was also with the pizza recipe - all of them used rotisserie chicken. I think this is what we are having tomorrow night.

Pizza Bianca with Chicken, Caramelized Onions and Fontina

Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
2 large yellow onions, halved and very thinly sliced
1 tablespoon, plus 1 teaspoon, fresh thyme, divided
1/2 teaspoon kosher salt
Coarsely ground black pepper
1/4 teaspoon sugar
1 (12-inch) thin pizza crust
1 cup shredded Fontina cheese (4 ounces)
1 1/2 cups shredded rotisserie chicken
Chopped chives
Instructions 1. Preheat oven to 450F.
2. Heat butter and oil in a large skillet over medium-high heat. Add onions, 1 tablespoon fresh thyme, salt and pepper, and cook, stirring occasionally, until onions begin to wilt, about 10 minutes. Add sugar, lower heat, and continue cooking until onions are soft and brown, about 15 minutes.
3. Place pizza crust on a baking sheet. Sprinkle with Fontina and top with chicken and onion mixture. Bake 10 to 15 minutes, until cheese is melted and bubbling. Sprinkle remaining thyme and chives over pizza, and slice into wedges. Serves 4.

This was in the paper today and Sarah and I decided to try it tonight.
It got rave reviews around here. The chicken was just one chicken breast on the roasted chicken (several more meals coming from that chicken) and I used the homemade pizza dough recipe.

Friday, October 2

Crash Hot Potatoes


This recipe is from the Pioneer Woman - LOVE HER!!
I had seen it on her blog and several other food blogs. I had a couple of red potatoes left the other night and just decided do try it. They were fantastic!!

New potatoes (or other small round potatoes)
Olive oil
Kosher salt
Black pepper
Rosemary (or desired herbs) THE ROSEMARY WAS FANTASTIC

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Phony Homemade Ice Cream

1/2 gallon vanilla ice cream
1/2 gallon sherbet flavor of your choice. (pineapple is our favorite)
2 to 4 ripe bananas
1 package frozen berries mixture of your choice

Soften ice cream and sherbet. Put in big bowl. Add thinly sliced bananas and frozen berries. Stir with sturdy spoon. Serve immediately (or refreeze to serve later). Put leftovers in a container and store in freezer for future enjoyment.
I had told Janell about this recipe - A Magnusson favorite - and they served it at their Stake Relief Society dinner last Saturday night. It was a big hit - it is fantastic!!

Creamy Cilantro Dressing

1 cup buttermilk (add more if too thick)
1 cup mayonnaise
1 cup sour cream
1 package (or 3 Tablespoons) dry ranch dressing mix
3 tomatillos (peel and remove stems)
1 cup cilantro leaves (wash and remove stems)
1 clove fresh garlic

Place all ingredients in a blender and puree. Enjoy!
Janell Cornwall shared this recipe from her stake when they served it with Taco Salad at their Relief Society Broadcast.

Wednesday, September 23

Bean Salad Wraps

This recipe is from Haylee Gunnerson
4 - 8 inch tortillas (flour or flavored)
1 can black beans (rinsed and drained)
1/2 Cup green sweet peppers
2 TBS snipped fresh cilantro
1/3 Cup miracle whip
1 TBS lime juice
Lettuce
Stack tortillas and wrap tightly in foil. Heat in a 350 oven for 10 minutes to soften. Meanwhile, in a medium bowl, mash black beans slightly; add pepper and cilantro. Stir in miracle whip and lime juice. Spread bean mixture evenly over tortillas. Top with lettuce leaves and roll up tortilla.

Macaroni Grill's Penne Rustica



Ingredients:
12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika

Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream

Directions:
Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields one 8×8 and two 9×13 casserole dishes.
Preparation Time: More than an hour

Ivy's Tomato Basil Pie

1 1/2 Cups grated mozzarella cheese, divided
1 baked 9 inch pie crust
3 medium-size home-grown tomatoes, diced and drained
1 cup Fresh basil leaves, loosely measured and ripped
1-2 cloves of garlic, chopped fine or crushed
3/4 cup mayonnaise
1/2 tsp black pepper
1/4 Cup freshly grated Parmesan cheese
Put 3/4 Cup mozzarella cheese on the bottom of the pie crust. Cover with tomatoes and layer the basil leaves. Mix garlic, mayonnaise, remaining mozzarella, black pepper and Parmesan cheese until well blended and spread on top of pie. Bake at 350 for 30 minutes or until cheese is golden. Serve warm or room temperature.

This is from the Ivy Cafe that we visited in Fort Madison Iowa - it is too fantastic.

Tuesday, September 22

Suzanne Hix's Hot Fudge Sundae Sauce

Combine on top of double boiler.
6 squares of unsweetened chocolate
6 TBS butter
3 Cups sugar
1 Can canned milk
1/4 tsp salt
Stir until thickened.
Add 1 TBS vanilla
Thickens more as it cools. Serve over ice cream.

Oatmeal Chocolate Chip Cookies

1 Cup butter softened
1 Cup granulated sugar
1 Cup firmly packed light brown sugar
2 large eggs
1 tsp vanilla
2 Cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 Cup uncooked regular oats
1 1/2 Cups semisweet chocolate chips
4 oz milk chocolate candy bar, coarsely chopped
1 Cup chopped pecans

Preheat oven to 375
Beat butter at medium speed in a heavy-duty mixer until creamy. Gradually add sugars and beat well. Add eggs and vanilla, beating well. In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture and beat well. Process oats in a food processor until finely ground. Add to butter mixture and beat well. Stir in chocolates and pecans. Drop cookies by tablespoonfuls onto ungreased baking sheets. Bake for 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to coole completely. Makes about 4 dozen cookies.

Olive Garden's Parmesan Crusted Tilapia



Ingredients:

Tilapia crusting mixture (recipe below)
Fresh Italian vegetables (recipe below)
6 fillets of tilapia (approximately 6 ounces each)
1¼ cup Alfredo sauce (favorite homemade recipe or store bought)
8 ounces cooked angel hair pasta
Fresh parsley sprigs
6 lemon wedges

Tilapia Crusting Mixture

Ingredients:

¾ cup Italian breadcrumbs
¾ cup grated Parmesan cheese
3 tablespoons vegetable oil

Preparation:

  • Using a spoon, thoroughly mix all ingredients in a large bowl.
  • Cover, set aside and refrigerate until ready to use.

Italian Vegetables

Ingredients:

4 cups zucchini, cut into ¼ inch slices, then halved
4 cups yellow squash, cut into ¼ inch slices, then halved
2 cups red bell peppers, cut into strips
2 cups red onions, cut into strips
1 tablespoon Italian seasoning
1 tablespoon kosher salt
1 tablespoon chopped garlic
¼ cup extra-virgin olive oil

Preparation:

  • In a large bowl, combine all ingredients and mix thoroughly.
  • Place onto a baking sheet, forming a single layer.
  • Set aside until ready for baking with tilapia.

Assembling Parmesan Crusted Tilapia

Preparation:

  • Preheat oven to 450 degrees F.
  • Place tilapia fillets in a non-stick, shallow, baking pan.
  • Pour 3 tablespoons of Alfredo sauce onto each tilapia fillet. Use bottom of spoon to evenly coat top of fish.
  • Sprinkle 1/3 cup of prepared tilapia crusting mixture onto each piece and firmly pat breading evenly over Alfredo sauce.
  • Place pan of tilapia on top rack and at the same time, place baking sheet with vegetables on the center rack, in the oven.
  • After approximately 10 minutes, or when the internal temperature of fish reaches 150 degrees F, remove fish from oven and transfer onto a large platter.
  • The vegetables should bake for an additional five minutes, or until tender, and then remove from the oven.
  • Toss the vegetables with angel hair pasta and place around fish. Sprinkle dish with parsley, garnish with lemon wedges and serve immediately.

Caramel Oat Bars


Ingredients

  • 3 cups rolled oats
  • 2-1/3 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3/4 cup caramel ice cream topping
  • 1/2 cup chopped pecans
  • Coffee Glaze (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside.

2. In a large bowl stir together oats, flour, the 1 cup pecans, baking soda, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat until combined, scraping the sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.

3. Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with the 1/2 cup pecans.

4. Bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. Cut into bars. Makes 48 bars.

Oatmeal Bars


Ingredients

Makes 1 dozen

  • Vegetable-oil cooking spray
  • 48 soft caramel-candy cubes
  • 1/2 cup heavy cream
  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool.
  2. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.
  3. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares

Amish Friendship Bread

Do not use a metal spoon
Do not refrigerate
(starter is - 1 Cup flour, 1 Cup milk, 1 Cup sugar - mix together)
Day 1 - do nothing
Day 2, 3, 4, Stir with wooden spoon
Day 5 - Add 1 Cup flour, 1 cup milk 1 cup sugar and stir
Day 6, 7, 8, 9, stir
Day 10 Add 1 cup sugar, 1 cup milk, 1 cup flour and stir
Pour into 4 containers - 1 cup each. You can give to 3 friends with the above instructions.
For the remaining cup add:
2/3 Cup oil
3 eggs
1 tsp vanilla
2 Cups flour
1 Cup sugar
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt.
Pour into greased and sugared loaf pans (2). Bake 30-40 minutes at 350 until toothpick comes out clean. you can add nuts, grated orange, lemon, fruit, chocolate chips etc.

Crispy Party Bars


1 cup sugar
1 cup light corn syrup
1/2 cup peanut butter
2 cups pretzels
5 cups crisp rice cereal
1 cup plain M&M's
In a large microwave safe bowl combine sugar and corn syrup. Microwave on high for at least 2 minutes (my corn syrup was cold it took 4 minutes) or until sugar is dissolved. Stir in peanut butter until blended. Add pretzels, cereal and M&M's--stir gently. Press into a buttered 9x13 pan. Cut into small bars--be prepared to share recipe!

Friday, September 18

Crock Pot Cake



1 Chocolate Cake Mix
1 Brownie Mix
1 Cup oil
3 Cups water
7 eggs
2 Cups sour cream
1 pkg instant chocolate pudding
2 cups chocolate chips

Mix together. Put in crock pot sprayed with pam. Cook on high for around 4 to 6 hours. Watch it - you want it a little runny. This also is from Sister Owen.

Carmel Bugles

1 Cup butter
1 Pound (2 cups) brown sugar
1 Cup Karo syrup
1 Can sweetened Condensed Milk

Cook the above ingredients to soft ball stage.
Pour over 2 large packages of bugles or 4 small packages of bugles. FANTASTIC - I got this recipe from Sister Jane Owen.

Friday, July 24

Lost and Found Cookies


I had this recipe years ago that I got from Barbara Ballard. I found one like it on someone's blog yesterday and just had to try them this morning and they taste like I remember!!! FANTASTIC
M & M Cookies
1 Cup Crisco shortening
1 Cup Brown Sugar
1/2 Cup white sugar
Beat until fluffy - 2 to 3 minutes
Add 2 tsp vanilla
2 eggs
Mix
Add
2 1/4 cup white sifted flour
1 tsp baking soda
3/4 tsp salt
Then add 1 cup M & M's
Drop by spoonful unto ungreased cookie sheet. Decorate with more M&M's pressing them slightly into the dough so they won't fall off.
Bake at 375 for 10 minutes.

Tuesday, July 14

Black Angus Sweet Molasses Bread

2 packages of active dry yeast

4 cups lukewarm water

1/2 cup granulated sugar

3/4 cup molasses

1/4 cup vegetable shortening

1 tablespoon salt

12 cups all-purpose flour

Dissolve the yeast in one cup of lukewarm water with 1 teaspoon of the sugar. In a separate bowl combine the remaining water with the molasses, shortening and salt. Add the remaining sugar and the yeast mixture. Mix until smooth. Gradually add the flour. Mix. Place dough on a light floured surface and knead until smooth and elastic, about 12 minutes. Place dough in a grease bowl, turn dough over to grease the other side. Cover and let rise until doubled in size, about 1 hour.

Divide into three portions divide each of those into three portions and shape into balls. In each pan place three balls side by side. Brush tops lightly with melted margarine and let rise until doubled, about 1 hour. Heat the oven to 375F degrees. Bake for 60 minutes or until the golden brown (use the lowest rack in the oven). Remove bread from the pans and brush the tops with additional melted margarine. Place on wire racks to cool.

Cinnamon Coffee Cake


Ingredients

Serves 6.

  • 2 cups flour
  • 3/4 cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1 teaspoon cinnamon
  • 1 large egg, beaten
  • 3/4 cup milk
  • 2 tablespoons butter, melted

Directions

  1. Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and milk into remaining flour mixture.
  2. Spoon batter into the prepared pan, and smooth the surface. Pour melted butter over the top. Sprinkle reserved crumb mixture evenly over the butter. Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.

Caterer's Secret Brownies


1 Box brownie mix - for a 9 x 13 pan.
3 large symphony bars with almonds and toffee chips
Heat oven to 350 degrees. Mist a 9 x 13 pan with Pam and set aside.
In a bowl, stir brownie mix and all ingredients called for on the box.
Spread 1/2 the batter in the prepared baking dish. Lay chocolate bars on batter. Cover bars with remaining brownie batter. All chocolate bars should be covered although it will look like a thin layer. Bake for 30 minutes.

Roseann's Peach Cake


2 - 14 oz cans sliced peaches
1 stick margarine, softened
1 pkg yellow cake mix
1 pt (16 oz) sour cream
1 egg
2 tsp sugar
1 1/4 tsp cinnamon - divided
1 TBS cornstarch
1/2 tsp vanilla
Preheat oven to 350 degrees. Drain peaches well, reserving juice. Mix margarine and cake mix with mixer. Press firmly into 9 x 13 pan. Bake 10 minutes.
Spread peaches over crust. Mix sour cream and egg and spread over peaches. Top with mixture of 2 tsp sugar and 1 tsp cinnamon. Bake 30 minutes.
Glaze: Thicken reserved juice with cornstarch in pan over low heat. Add vanilla and 1/4 tsp cinnamon. Cook till thick and spread over cake. Serve warm with a scoop of vanilla ice cream.

Butterfinger Blondies


2¼ cups flour
1 tsp baking powder
¼ tsp salt
¾ cup butter, softened
2¼ cups brown sugar
3 large eggs
1½ tsp vanilla extract
4 regular-sized butterfinger candy bars, crushed

1. Preheat oven to 350°F. Grease and flour a 13×9-inch baking pan.

2. In a small bowl, combine flour, baking powder and salt; set aside.

3. In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.

4. Beat in eggs and vanilla until smooth.

5. Stir in flour mixture and 1 cup of crushed butterfingers.

6. Spread in prepared pan. Sprinkle remaining crushed butterfinger bars over top of batter.

7. Bake 30- 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars.

Marcie's Apple Pie

Crust:
2 Cups of flour
1 tsp salt
2/3 Cup shortening
6-7 TBS cold water
Mix shortening and flour with fork until pebble size. Add salt. Sprinkle 1 TBS of water at a time over mixture and mix until dough is firm. Divide dough in 1/2 - roll out both halves.
Filling:
6 Cups sliced (thin) Gold delicious apples
1 Cup sugar
2 TBS flour
1 tsp cinnamon
dash of nutmeg
1 TBS butter
Peel and slice apples, mix all ingredients but butter. Pour filling into unbaked pie crust, dot with butter. Place other rolled out dough on top and seal. Make slits on pie top. Brush top of crust with milk and sprinkle with sugar. Bake at 375 for 25 minutes and check edges - cover with foil if necessary and then bake for 25 more minutes.

Paul Deen's Chocolate Gooey Butter Cake

Ingredients
  • 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
  • 1 (18.25-ounce) package chocolate cake mix
  • 1 egg, plus 2 eggs
  • 1 (8-ounce) package cream cheese, softened
  • 3 to 4 tablespoons cocoa powder
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts

Directions

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Rice Krispie Pizza

I found this recipe after my boys came home from their missions, but I want to keep it for the future.
From another missionary mom:
One of the best packages I sent my missionary while he was in the MTC was a Rice Krispie Pizza. It was easy to make and it was a BIG HIT with all of the elders.
Here's how you make it:
1. Make a cardboard circle about 14" in diameter
2. Cover the circle with tin foil
3. The Crust: Make Rice Krispie treats (according to the recipe on the box) and press onto the cardboard circle.
4. The "Sauce"...Melt a bag of Milk chocolate chips in the microwave until creamy and spreadable. Spread the chocolate on top of the Rice Krispie crust.
5. Cool until chocolate is set up.
6. The "Cheese"..Melt together butter and marshmallows to make a cream sauce. Spread on top of chocolate.
7. Toppings: Pepperoni: Red gum drops, sliced; Sausage: Tootsie rolls, sliced; Green Peppers/Yellow Peppers: Green and Yellow gum drops, diced; Onion: white gum drops diced; Mushrooms: Cashew halves; Olives: Black gum drops, diced
Sprinkle on top of pizza
8. Refrigerate for several hours
9. Wrap Pizza several times in clear plastic wrap.
10. Place in pizza box (I got my box at a grocery store snack bar)
11. Send it right in the Pizza box.
Just a suggestion: I sent a pizza cutter with the pizza. Your missionary will love it!!!!

Brenda Carlson's Mango Salsa

1 Package frozen mangoes
1 white or red onion finely chopped
1 cilantro bunch chopped
1 jalapeno chopped (to taste)
salt and pepper
1 red pepper finely chopped
Mix gently.

Several Fruit Dips

#1 1 jar marshmallow creme, 1 8 oz. pkg. cream cheese - beat together with a mixer - it takes a few minutes. Then add cinnamon to taste.

#2 1 jar marshmallow creme, 2 TBS mayonnaise, 2 tsp orange juice, 1 tsp lemon juice, zest of one orange. Beat together with a mixer.

#3 1 Cup vanilla yogurt, 2 TBS honey, 2 tsp lime juice - mix and let sit at least overnight.

#4 1 jar marshmallow creme, 1 8 oz pkg light cream cheese, 1 8 oz tub of light sour cream, 1 can light sweetened condensed milk - mix together with mixer for 5 minutes or so. Refrigerate overnight for flavors to blend.

Donna Hanke's Chicken Casserole


1 Pound package of spiral noodles - cook as directed and place in a greased 9 x 13 pan.
Pan fry in oil or butter three or four boneless chicken breasts and cut into pieces and place on top of the noodles.
Grill in remaining oil or butter - 1 chopped onion, garlic and mushrooms. After grilling, place over the chicken. In separate bowl mix two cans of cream of chicken soup and 1 can of milk. Pour this mixture over all the noodles, chicken and vegetables. Top with buttered bread crumbs and bake at 350 for 40-45 minutes or until heated through.

Green Chile Quesadillas

Ingredients

  • 2 cups shredded Monterey Jack or shredded mild cheddar cheese
  • 1 can (4 oz.)ORTEGA Diced Green Chiles
  • 1/2 cup whole kernel corn
  • 1/4 cup chopped green onions
  • 6 (6 in.) fajita-size flour tortillas
  • 1 serving ofORTEGA Salsa - Thick & Chunky (Mild)
  • 1 serving of cilantro, chopped

Directions

COMBINE cheese, chiles, corn and green onions in medium bowl. Spread 3/4 cup cheese mixture on one tortilla; place second tortilla evenly over mixture.

SPRAY skillet with nonstick cooking spray; place quesadilla in skillet. Cook each side over medium-high heat until golden brown and cheese is melted. Repeat with remaining ingredients. Serve with salsa and cilantro.

Betty Crocker Chocolate Chip Cookie


3/4cup granulated sugar
3/4cup packed brown sugar
1cup butter or margarine, softened
1egg
2 1/4cups Gold Medal® all-purpose flour
1teaspoon baking soda
1/2teaspoon salt
1cup coarsely chopped nuts
1package (12 ounces) semisweet chocolate chips (2 cups)







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About Concordance™




1.Heat oven to 375ºF.
2.Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3.Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4.Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.


Overnight soft herb Rolls


Yield

Serves 12 (makes 1 dozen)

Ingredients

  • 1 package active dry yeast (about 1 tbsp.)
  • 3 tablespoons sugar
  • 1 teaspoon table salt
  • 1 tablespoon minced flat-leaf parsley
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced chives
  • 1 tablespoon minced rosemary
  • 2 tablespoons melted butter
  • 1 large egg plus 1 tbsp. lightly beaten egg, divided
  • 1 cup milk or half-and-half
  • 3 1/2 to 3 3/4 cups all-purpose flour
  • About 1 tbsp. coarse salt

Preparation

1. In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.

2. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan.

3. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.

Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.

Monkey Bread


Ingredients:

4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it's great with or without them)

Directions:

1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Icing:


Ingredients:

1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

Directions:

1.Allow cream cheese and butter to get to room temperature.

2. Beat butter and cream cheese together in a large bowl with a mixer.

3. Slowly add in the pound of powdered sugar.

4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).

5. When almost done, add in the extract and lemon juice.

Plunkets


Take 3 packages of refrigerator biscuits and line bottom of a bundt pan that you have sprayed with Pam. Then boil together 1 cube of butter, 1 cup of sugar and the juice of one orange (or about 1/2 cup of orange juice if you don't happen to have an orange around. Boil a bit and then pour over the biscuits in the bundt pan. Bake at 375 for about 20 minutes or until done. Turn over onto a plate or platter and have at 'em. This recipe of from Barbara Terrill. They have them every Christmas season.

Italian Chicken

8 boneless skinless chicken breasts
2 Cups Italian dressing
3 TBS minced garlic
cracked pepper
Italian seasoning
Rosemary
Sun-dried tomatoes

Pour 2/3 Cup Italian dressing and minced garlic into 9 x 13 pan. Place chicken breasts on top and pour remaining dressing on top. Sprinkle with cracked pepper. Italian seasoning, rosemary, and 2-3 sun-dried tomatoes. Bake at 450 for 20 minutes. This could also be cooked in the crock pot for a yummy Sunday dinner.

Thursday, June 11

Terri Larsens Chocolate Chip Cookie Recipe


1 1/2 Sticks butter
1/3 Cup sugar
3/4 Cup brown sugar
1 egg
1 tsp vanilla
Whip the above ingredients. Add:
1 2/3 Cup flour
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp soda
Then add 1 Cup chocolate chips
1 Cup white chocolate chips
nuts
Bake at 375 for 9-10 minutes.

Butcher Brisket

1 Package dry onion soup mix
1 12 oz can of Dr. Pepper
1 jar homade chili sauce

Preheat oven to 500 degrees. Put brisket in pan and sear for 10 minutes on each side. Take out of the oven and pour over the above three ingredients after they have been mixed together. Lower temperature to 300 and place covered brisket with mixture in oven for 5-6 hours. Cool then refrigerate. Slice when cold and then reheat and serve.

Monday, May 4

Fruit Dip


1 Jar marshmallow Cream
1/2 Cup Sour cream
1/4 Cup Orange juice
Orange zest