Tuesday, December 28, 2010

Baked Squash with Orange

Baked Squash with Orange Recipe

Ingredients:3 tablespoons parsley; 2 oranges chopped, zest and juice ;2 cloves garlic crushed;
1 medium butternut squash peeled and deseeded; 1 tablespoon olive oil;Seasoning of choice
Directions
Preheat oven to 400 degrees.
Mix the parsley, orange zest and garlic in the orange juice.
Cut the squash into 3/4 inch slices and brush with the olive oil.
Place the squash in an ovenproof dish and season. Spoon the orange mix over the squash and cover with foil.
Bake for 40 to 45 minutes until the squash is slightly soft.
Serve with crusty bread rolls. Yield: 4 servings

Tuesday, December 21, 2010

Ham Tortellini Caesar Salad

Here's an idea for using leftover Christmas ham:
You could substitute green beans or asparagus for the broccoli if you'd like.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
16 oz. package frozen cheese tortellini
1-1/2 cups fresh broccoli florets
1-1/2 cups cubed cooked ham
1 cup creamy Caesar salad dressing
10 oz. pkg. romaine lettuce leaves
1/4 cup grated Parmesan cheese
Preparation:
Cook tortellini and broccoli together according to tortellini package directions. The frozen tortellini I use cooks for 3 minutes. If your tortellini cooks for a longer period of time, add the broccoli during the last 3 minutes of cooking time.
Drain well and combine with ham and Caesar salad dressing in medium bowl. Place lettuce on large platter and top with tortellini mixture. Sprinkle with Parmesan cheese and serve. 4 servings

Saturday, December 18, 2010

Coca cola pork loin (I'm sure caffeine free would work!)

Ingredients:3-5 lb Pork Loin Roast1 Tbsp Smoked Paprika1 Tbsp Ground Marjoram1 Tbsp Seasoning Salt1 tsp Cumin1 tsp Granulated Garlic1 tsp Cracked Black Pepper1 Tbsp olive oil1 liter Coke1 Cup Brown Sugar1 Cup Cornstarch1 Cup WaterMethod:Combine the dry seasonings and rub over the pork loin. In a large roasting pan or cast iron skillet heat the oil. Sear all sided of the loin until crisp. Place the seared loin in a deep pan and cover with a lid or plastic wrap followed by aluminum foil. Place in a 350 deg oven for 1-1 ½ hours until the loin is tender. Remove the loin and allow it to rest for 15 minutes before slicing. Bring the remaining juices to a boil over the stove. Make slurry with cornstarch and water and thicken the sauce. Adjust the seasoning of the sauce with Salt and pepper and Brown sugar if needed.(Note: This recipe is from the Studio 5 show. The instruction about plastic wrap and then foil on the meat and then putting it in the oven sounds odd. Maybe they meant just foil.)

Saturday, December 11, 2010

Blueberry Cream Muffins

4 eggs
2 cups white sugar
1 cup vegetable oil
1 tsp vanilla extract
4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 cups sour cream
2 cups blueberries
Directions:
1. Preheat oven to 400 degrees F. Grease 24 mu;ffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.
Note: I cut the recipe in half and I still got more than 12 muffins.

Tuesday, December 7, 2010

Ultimate Banana Bread

My family knows I have gone "gaga" over this recipe.  I'll have to bring in a sample to RS in order to convert you all.  Here's the link to the recipe:  Ultimate Banana Bread Link to Recipe

Saturday, December 4, 2010


Hot Chocolate Mix (Makes 75 servings)

25 5/8 ounces nonfat dry milk powder
6 ounces powdered non-dairy creamer
2 cups confectioners' sugar
1 (16 ounce) container instant chocolate drink mix
Directions
1. In a large bowl, combine dry milk, non-dairy creamer, confectioners' sugar, and instant chocolate drink mix. Mix well. Put in a large airtight container. Label and store in a cool dry place. Best if used within 6 months.
2. To make Hot Chocolate, add 3 tablespoons mix to 1 cup of hot water, and stir well. Add mini marshmallows if desired.
Nutritional Information
Amount Per Serving Calories: 82 Total Fat: 1.4g Cholesterol: 2mg

Thursday, December 2, 2010

Gingersnaps from the kitchen of Karen

Gingersnaps--Its that Time of Year

Gingersnaps

From the kitchen of Sandy Garrett 

A decade ago I lived in Ft. Collins, CO.  Sandy Garrett was the Activity Committee head and planned a beautiful Night of the Nativity at a ward members home/barn.  As we left the barn (stable) with the live animals and baby Jesus we were each given a spicy, rich gingersnap. 

I had to have the recipe.  The cookies are flat.  In fact, Sandy said to drop the cookie tray onto the kitchen counter after taking them out of the hot oven in order to make the cookies fall.  My cookies always seem to fall without the added help.  The cookie dough is very sticky.  Remember to use that small ice cream scoop for perfectly sized cookies. 

Cream:

1 ½ C. Shortening
2 C. Sugar
2 Eggs
 1 ½ C. Molasses 

Sift and then add to above:

2 tsp. Baking Soda
4 1/3 C. Flour
2 Tsp. Cinnamon
2 Tsp. Ground Cloves
2 Tsp. Ginger 

This makes a very sticky dough.  Roll into balls the size of walnuts and roll in sugar.  I simply scoop mine and plop the dough ball into the bowl of sugar.  Place nine (versus the normal 12) cookie balls per cooking sheet because these cookies spread.  

Bake for 10 minutes at 375 F.  The cookies will look under done, but you will able to lift the edges.