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
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


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


  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

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.
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

  • 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


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


  • 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


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
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


Serves 12 (makes 1 dozen)


  • 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


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


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)


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!



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


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.


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
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.