RS Bulletin Recipes

Mallow Sweetheart Cookies

2012-01-28T10:54:00.001-08:00

What You Need
1pkg. (20 oz.) refrigerated sliceable sugar cookies
12 JET-PUFFED Marshmallows
Decorating icing
PREHEAT oven to 350°F. Roll out cookie dough to 1/8-inch thickness on lightly floured surface. Cut into 24 cookies, using 2- to 3-inch heart-shaped cookie cutters, rerolling dough scraps as necessary. Place, 2 inches apart, on ungreased baking sheets.

BAKE 7 to 9 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire racks. Cool completely.

TOP bottom side of each of 12 of the cookies with 1 marshmallow. Place 4 of the cookies on microwavable plate. Microwave on HIGH 15 to 20 seconds or until marshmallows begin to puff; cover with 4 of the remaining cookies, bottom sides down, to make sandwiches. Repeat with remaining cookies and marshmallows. Decorate with icing as desired.

Crock Pot Pot Roast Dips

2012-01-21T08:57:00.001-08:00

Ingredients
1 cup water, or as needed
1 (.9 ounce) package dry onion soup mix
1 (1 ounce) packet dry au jus mix
1 (2 pound) beef chuck roast
12 hoagie rolls, split lengthwise
1 (8 ounce) package shredded mozzarella cheese
Directions
1.Stir together water, onion soup mix, and au jus mix in a slow cooker. Add beef, cover, and cook on High for 5 hours, or until tender. When the beef is tender, shred the meat with two forks, and continue cooking on Low 1 to 2 hours.
2.To serve, open the hoagie buns, and spoon meat mixture into the center. Sprinkle with mozzarella cheese and serve.

Raspberry Lemon Muffins

2012-01-15T08:53:00.001-08:00

Ingredients
1/2 cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
1/2 teaspoon lemon extract (optional)
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration (optional)
Directions
1.Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2.In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
3.Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Chocolate Chip Pudding Cake

2012-01-07T16:10:00.001-08:00

Ingredients
3.4 oz. pkg. non-instant chocolate pudding mix
2 cups milk
18 1/4 oz. pkg. chocolate cake mix
12 oz. pkg. semi-sweet chocolate chips
Vanilla ice cream
Bring pudding and milk to a boil in a 2 quart saucepan over medium heat, stirring constantly. Remove from heat and stir in cake mix just until blended. Spread mixture into a greased and floured 13" x 9" baking dish. Sprinkle evenly with chocolate chips. Bake at 325 degrees for 35 minutes. Serve warm with ice cream. Serves 15.

Sweet and Sour ham (great for leftover ham)

2011-12-31T14:26:00.000-08:00

Lightly brown 2 and 1/2 cups diced ham and 1/3 cup chopped green pepper in 2 TBS oil. Mix 1 and 1/2 TBS cornstarch 3/4 cup water, 1/2 cup pineapple juice, 1 and 1/2 TBS vinegar, 2 TBS brown sugar,, 1 and 1/2 TBS prepared mustard, and dash of pepper. Add to ham, cook and stir until transparent. Add 1/2 cup pinepapple tidbits. Serve over rice. Easy and delicious.

Oven roasted green beans

2011-12-18T08:28:00.000-08:00

Ingredients
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.

Trim the ends of the green beans and add to a large bowl.

Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.

Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.

chocolate mint pie

2011-12-11T08:53:00.000-08:00

INGREDIENTS
1Pillsbury® Pet-Ritz® frozen deep dish pie crust1
1/4cups milk1package (4-serving size) chocolate pudding and pie filling mix (not instant)
1cup semisweet chocolate chips
4oz cream cheese, softened
1/2cup powdered sugar
1/4teaspoon peppermint extract
3to 5 drops green food color
2cups frozen (thawed) whipped topping
2thin rectangular chocolate and green mints, unwrapped.
DIRECTIONS
1 Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes. 2 Meanwhile, in 2-quart saucepan, stir together milk and pudding mix; cook as directed on package. Continue cooking over low heat while adding chocolate chips, stirring until melted. Set aside. 3 In medium bowl, beat cream cheese, powdered sugar, peppermint extract and 1 to 2 drops of the green food color until smooth. Gently fold in 1 cup of the whipped topping. 4 Spread cream cheese mixture in shell. Top with chocolate mixture. Refrigerate at least 2 hours until set. To color remaining 1 cup whipped topping, in small bowl, stir together whipped topping and remaining 2 drops food color. Garnish pie with whipped topping. Chop mints and sprinkle over whipped topping. Cover and store in refrigerator. .

edible ornament cupcakes

2011-12-04T09:04:00.000-08:00

Ingredients
Cupcakes
Colorful frosting
Red and green candy such as M&Ms
Mini Reeses Peanut Butter Cups
Pretzels

Instructions
1.To make them, frost a batch of cooled cupcakes (baked from your favorite recipe) with colorful frosting.

2.Decorate with festive icing and candies (we used red and green M&Ms Minis), then top each one with a miniature Reeses Peanut Butter Cup and a pretzel piece for an ornament hanger. Don't forget to save one for Santa.

Non edible cinnamon Christmas ornaments

2011-11-27T09:28:00.000-08:00

Ingredients makes about 12
1 cup ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground nutmeg
3/4 cup applesauce
2 tablespoons glue
Directions
1.In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
2.Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
3.Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.

Dipped Cookies

2011-11-18T19:50:00.001-08:00

Dipped Cookies

Super duper easy! Get the generic versions of Oreos and Nutter Butters for this recipe.

1 package white or chocolate Almond Bark
1 package generic Oreos, Nutter Butters, or other cookies (can be homemade sugars, chocolate chip, whatever)
sprinkles
waxed paper

Melt almond bark carefully in microwave. When hot, carefully dip cookies, one at a time, into almond bark, covering half of cookie. Place on waxed paper and shake on sprinkles. Repeat for all cookies. My recommended combinations include white almond bark with Oreos, chocolate almond bark with Nutter Butters.

easy microwave hot fudge sauce

2011-11-13T08:27:00.000-08:00

1 cup sugar
3 TBSP cornstarch
3 TBSP unsweetened chocolate (cocoa)
dash salt
3 TBSP butter
1 tsp. vanilla
1 cup hot water

Combine sugar and cornstarch, add chocolate and salt. Mix well; add 1 cup hot water; mix well. Put in microwave until it starts to bubble. (maybe about 2 minutes). Stir and return until thickened. (maybe another minute or two). Stir again and add remaining ingredients. Serve over ice cream.

Apple Stuffed Chicken Breasts

2011-10-29T15:28:00.001-07:00

1 pound skinless, boneless chicken breast
2 tablespoons sugar
¼ teaspoon cinnamon
2 apples, peeled, thinly sliced
1 cup apple cider
1 tablespoon cornstarch

Directions:
1) Preheat grill to medium.

2) Place chicken between 2 pieces of wax paper; pound to 1/8-inch thickness.

3) Mix sugar and cinnamon in a large bowl. Add apples and toss to coat. Divide apple slices among chicken breasts; fold chicken around apples and secure with toothpicks.

4) Cover and grill chicken, 6 inches from heat, 20 minutes, turning once, until juices are no longer pink. Remove toothpicks.

5) Meanwhile, mix apple cider and cornstarch in a small pot. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon over chicken and serve immediately.

Frosted Pumpkin Cupcakes

2011-10-22T21:41:00.000-07:00

Ingredients

Cupcakes:
3 cups all-purpose flour
1 tablespoon pumpkin-pie spice
2 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup buttermilk
1 can (15 ounces) pumpkin puree
4 eggs
Frosting:
1 package (8 ounces) cream cheese, softened
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 box (16 ounces) confectioner's sugar
1 teaspoon vanilla extract
2 tablespoons milk, plus more if needed
Orange food coloring
Fine and coarse orange decorating sugar
Pretzel sticks or rods
Make It

1. Heat oven to 350 degrees F. Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners. Line 6 jumbo cupcake indents with foil or paper liners.

2. For cupcakes: In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside.

3. Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.

4. Divide among liners, filling each about 2/3 full.

5. Bake at 350 degrees F for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.

6. For frosting: Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioner's sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes. Add an additional tablespoon of milk if mixture is too thick.

7. Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar, alternating between fine and corase sugars as desired. To make indentations, press a wooden skewer on top of the sugared cupcake. Add pretzel sticks or rods as stems.

Marta Dorner's Exquisite Bread recipe shown at Ladies' Night Out Oct 14, 2011

2011-10-15T14:52:00.000-07:00

This is a repeat posting from Monday, February 7, 2011. It is Marta Dorner's recipe for delicious bread, rolls, etc. that she demonstrated at Ladies' Night Out on October 14th.You can see a photo on the Feb. 7th post.
Here's the recipe which Marta makes in a bread machine. She got the machine from KSL.com for $10--She also has a gorgeous red Kitchaid mixer. Marta does not cook the dough in the machine. She only uses the machine to knead the dough. It has a "dough" setting which kneads the dough for about 20 minutes and then proofs the dough before you shape it and put in 81/4 by 4 1/2 inch bread pans. OK--the above photo pictures bread the was baked in 5 X 9 inch bread pans. So, if you want ex-large loaves use two 5 x 9'ers, otherwise use three 4 x 8'ers. It all depends on who you want to impress.

White Bread
Combine the following ingredients in the bucket of a bread machine:
4 T. melted butter
3 T. honey (heaping)
1 tsp. salt
2 eggs
1/2 C. greek yogurt or homemade yogurt 2% milkfat
1 1/2 C. hot water from sink
1 T. heaping, Instant yeast (SAF)
8 C. white bread flour
Process:
Use a wooden spoon to help the dough come together as the machine kneads. During the first 8 minutes of kneading assess the moisture level of the dough. Marta makes a very stiff dough. It is not sticky or even "tacky." Sprinkle extra flour on the dough ball to create a stiff dough. (I was surprised how stiff this dough is, but how well it rose.) The machine's dough cycle finishes after a total of 1 1/2 hours kneading and proofing. The dough is lifting the machine's lid by this time.

Marta removes the dough from the bucket and rolls three rectangles with a rolling pin about the width of her bread pan and 3/4 inch thick. She rolls up the rectangle and places the loaf seam side down in the pan. Spray dough with oil and cover loosely with plastic wrap. The dough will need room to expand. It rises quickly, so check the loaf after 45 -60 minutes. When a knuckle-indent does not bounce back quickly it is ready to bake at 350 for about 30 minutes. I used a convection oven for this dough. The dough was 200-205 F on the interior when I removed it from the oven.

68% Whole Wheat Bread
Marta uses the above recipe but substitutes 5 C. of whole wheat flour for for 5 C. of white flour. She also adds 1 T. of canola oil.

Apple Raisin Spinach Salad

2011-10-08T09:26:00.000-07:00

1/4 cup white wine vinegar
2 tablespoons canola oil
2 tablespoons chutney
4 teaspoons sugar
1 1/2 teaspoons curry powder
1 teaspoon ground mustard
1/4 teaspoon salt
6 cups packed torn fresh spinach leaves
1 1/2 cups chopped unpeeled green apples
1/2 cup golden raisins
1/4 cup coarsely chopped peanuts
2 tablespoons finely chopped green onion
Directions
1.In a small bowl, whisk together the first seven ingredients. Place spinach in a large salad bowl; top with apples, raisins, peanuts and onion. Drizzle with dressing; toss to coat. Serve immediately.

Cocoa Popcorn Crunch

2011-09-24T21:30:00.001-07:00

Cocoa Popcorn Crunch check http://bohemianrevolution.com/44-popcorn-treat-recipes for 43 more popcorn recipes.
•3 cups sugar
•½ unsweetened cocoa powder, sifted
•1 cup milk
•2 tablespoons vanilla extract
•1 teaspoon glycerin, optional (available at drug stores)
•6 quarts popped popcorn
Here's How:
Place popcorn in a large bowl that has been sprayed with cooking spray; set aside. Line a baking sheet or work surface with waxed paper or foil.

Stir sugar, cocoa, milk and vanilla together in a medium saucepan. Cook, stirring occasionally, until mixture registers 250º F on a candy thermometer. Stir in glycerin, if desired, and pour hot mixture over popcorn. Stir to coat popcorn completely. Spread popcorn onto prepared surface and allow to completely. Break into pieces to serve.

Store in an airtight container.

Note: popcorn will have more sheen with the addition of glycerin.

No Noodle Zucchini Lasagne

2011-09-01T18:38:00.000-07:00

Ingredients
2 large zucchini
1 tablespoon salt
1 pound ground beef
1 1/2 teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
1/4 cup red wine or substitute another liquid
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
hot water as needed
1 egg
1 (15 ounce) container low-fat ricotta cheese
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.

2.Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

3.To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.

4.Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.

5.To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.

6.Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Footnotes

Cook's Note The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.

Fresh Tomato Salsa

2011-09-01T15:40:00.000-07:00

Ingredients
3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice
Directions
1.In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Tortellini tomato salad

2011-08-27T15:03:00.000-07:00

Ingredients
2 (9-oz.) packages refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
3 tablespoons fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 cups baby heirloom tomatoes, halved
1 cup fresh corn kernels
1/2 cup thinly sliced green onions
1/2 cup coarsely chopped fresh basil
Salt and pepper
Preparation
1. Prepare tortellini according to package directions.
2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

Fresh Peach Dessert

2011-08-13T12:10:00.000-07:00

Ingredients
16 whole graham crackers, crushed
3/4 cup butter, melted
1/2 cup white sugar
4 1/2 cups miniature marshmallows
1/4 cup milk
1 pint heavy cream
1/3 cup white sugar
6 large fresh peaches - peeled, pitted and sliced
Directions
1.Combine the graham cracker crumbs, melted butter, and 1/2 cup sugar in a mixing bowl. Mix until evenly moistened, reserve 1/4 cup of the mixture for the topping. Press the remaining mixture into the bottom of a 9x13-inch baking dish.
2.Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.
3.Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.
4.Spread 1/2 the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.

Avocado, Tomato, and Mango Salsa

2011-08-07T07:23:00.000-07:00

Ingredients
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Directions
1.In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

One Ingredient Ice Cream--www.thekitchn.com/.../

2011-07-23T15:32:00.000-07:00

Below, are the instructions. The web site is more informative. I got there by googling "frozen bananas" and the article is "How to Make Ice Cream With Just One Ingredient"

"That mystery ingredient, of course, is banana! The smidgen of fat in bananas makes a magic trick when they are frozen and blended up. They turn creamy instead of crumbly, with a smooth texture any home ice cream chef would love to have in their frozen treats."

Here's a step-by-step (slideshow online) of how to do it. The major tips can be summed up as:

• Peel your bananas first.
• Cut them into small pieces.
• Freeze for just 1-2 hours on a plate.
• Blend, blend, blend - scraping down the bowl when they stick. Use a food processor or blender. At first it just seems crumbly. Keep blending and scraping down the container. Then, it turns smooth and creamy.
• Enjoy the magic moment when they turn into ice cream! You can add peanut butter, etc. if you want.
When it is first done, it is like soft serve. If you put it in an airtight container in the freezer, it gets more like regular ice cream.

Orange Smoothies also called Orange Julius

2011-07-16T14:45:00.000-07:00

Ingredients:

1 (6 ounce) can frozen orange juice concentrate
1 cup milk
1 cup water
1 teaspoon vanilla extract
1/3 cup sugar
10 cubes ice

In a blender, combine orange juice concentrate, milk, water, vanilla, sugar and ice. Blend until smooth. Pour into glasses and serve.

JaNae Munden's Luscious Lemon Cupcakes AND Sweet Strawberry Cupcakes

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

LUSCIOUS LEMON CUPCAKES
Linda Ercanbrack
JaNae Munden

1 Lemon cake mix
small pkg. lemon pudding
¾ c. oil
¾ c. water
4 eggs
1 c. sour cream
Mix dry ingredients together. Then add oil, water, sour cream and eggs. Beat well. Fill muffin tin 2/3 full. Bake at 350 for 16 minutes. Cool before frosting.

FROSTING:
1 c. softened butter (real butter)
½ lemon, juiced
1 tsp. lemon zest
6-8 c. powdered sugar

SWEET STRAWBERRY CUPCAKES
Linda Ercanbrack
JaNae Munden
1 White cake mix
1 3 oz. strawberry jello
½ c. water
½ c. frozen sliced strawberries
2/3 c. oil
4 eggs
Mix dry ingredients together. Then add oil, water, sliced strawberries, and eggs. Beat well. Fill muffin tin 2/3 full. Bake at 350 for 16 minutes. Cool before frosting.
FROSTING:
2/3 c. frozen sliced strawberries, pureed
1 and ½ c. real butter softened
6 c. powdered sugar
Mix butter and strawberries and 4 cups of powdered sugar. Mix well. Then add in the remaining 2 cups powdered sugar.

Streusel Topped French Toast

2011-06-30T11:18:00.001-07:00

Ingredients for casserole part:
4 eggs
2 cups milk
1 tsp cinnamon
1/2 tsp salt
4 Tbsp vanilla
1/3 cup sugar
1 large loaf of day-old French bread
Ingredients for streusel topping:
1/3 cup brown sugar
1/4 cup butter
1 Tbsp flour
1/3 cup quick oats
1/2 tsp cinnamon
1/4 cup chopped pecans
In a bowl, whisk together the eggs, milk, cinnamon, salt, vanilla and sugar. Pour half of the mixture into a 9 x 13 inch pan sprayed with nonstick cooping spray.
Cut bread into slices 1 and 1/2 inches thick, and then lay them in the pan, filling completely. Pour remaining egg mixture over the top and then cover and refrigerate. Take out about 30 minutes before you want to bake it to bring to room temperature. Bake, uncovered, at 450 degrees for 15 minutes. Mix topping ingredients together and then sprinkle over the casserole and bake 10 minutes more. Makes 6-8 servings *I have baked it longer because I thought it wasn't done enough.

Grilled Corn on the Cob from Allrecipes.com

2011-06-25T09:25:00.000-07:00

6 ears corn
6 tablespoons butter, softened
salt and pepper to taste
Directions
1.Preheat an outdoor grill for high heat and lightly oil grate.
2.Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
3.Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Glazed nuts

2011-06-18T19:12:00.000-07:00

recipe from food.com

1 1/2 cups whole almonds, blanched (or cashews, peanuts, pecan halves, etc.)
1/2 cup sugar
2 teaspoons butter or 2 teaspoons margarine
Change Measurements: US | Metric

Directions:
Prep Time: 5 mins

Total Time: 12 mins
1 In a heavy 8 inch skillet combine nuts, sugar and butter.
2 Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes)
3 Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
4 Sprinkle lightly with salt.

Pick a Pineapple

2011-06-03T07:04:00.000-07:00

Here is a link to many fun grilled pineapple ideas.

Sunday Best Fruit Salad

2011-05-27T07:21:00.000-07:00

Ingredients
1 (20 ounce) can pineapple chunks, juice reserved
2 apples, peeled and cored
1 (21 ounce) can peach pie filling
2 bananas, peeled and diced
3 kiwis
1 pint strawberries
Directions
1.In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2.In a large salad bowl, combine the peach pie filling and pineapple chunks.
3.Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4.Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
5.Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
6.Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

Black Bean and couscous salad

2011-05-21T20:08:00.000-07:00

Ingredients
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
Directions
1.Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2.In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3.Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Quinoa and Black Beans

2011-05-14T18:22:00.001-07:00

Ingredients
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Directions
1.Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3.Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Oven-Roasted Asparagus

2011-05-06T19:38:00.000-07:00

Ingredients
1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)
Directions
1.Preheat an oven to 425 degrees F (220 degrees C).
2.Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3.Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Overnight Blueberry French Toast from Allrecipes.com

2011-04-29T21:26:00.000-07:00

Ingredients
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Directions
1.Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2.In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Chrissy Ladd's Black Bean Brownies

2011-04-24T12:14:00.000-07:00

Ingredients
1 box of brownie mix
1 can of black beans

Directions:
Drain beans and refill the can with water. Puree in a blender.
Add pureed beans to the brownie mix, mix well. (Do not add any other ingredients.)
Bake as directed on the box.

*The brownies seem to cook faster in a non stick pan!

Strawberry Angel Food Layer Cake

2011-04-11T11:40:00.000-07:00

Ingredients

U.S. Metric Conversion chart

•2/3 cup(s) cake flour (not self-rising)
•2/3 cup(s) confectioners' sugar
•8 large egg whites
•1/4 teaspoon(s) salt
•2/3 cup(s) granulated sugar
•2 tablespoon(s) sugar
•2 teaspoon(s) vanilla extract
•1 container(s) (1-pound) strawberries
•1 cup(s) heavy cream, substitute whipping cream

--------------------------------------------------------------------------------

Directions

1.Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.
2.In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.
3.Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.
4.Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.
5.While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.

Bran Muffins from the novel Blackberry Crumble

2011-04-08T20:06:00.000-07:00

3 and 1/2 cups All Bran
1 cup boiling water
1/2 cup butter (I use canola oil and it works fine.)
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 cups buttermilk
2 and 1/2 cups flour
2 and 1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
Preheat oven to 350. Line muffin cups.
Soak 1 cup of All Bran cereal in 1 cup of boiling water and stir until evenly blended. Set aside.
Cream butter and sugar. Beat eggs in one at a time.
Then add buttermilk and soaked All Bran mix.
Add flour, baking soda, cinnamon, and salt. Blend just until moist. Fold in rest of All Bran and two cups of additions.
Spoon batter in muffins papers--fill to top. Bake 30-35 minutes. (Mine are done in 29-30 minutes). It makes 2 to 2 1/2 dozen. It's easy to cut the recipe in half and you get about 14 muffins.

Additions:
1 and 1/2 cup blueberries
1 c. chocolate chips (I use mini chips)
1/2 c. pecan
1 c. craisins
1 c. chopped dates
1 c. fresh cranberries
1 and 1/2 cups chopped apples
1/2 c. coconut
1 c. drained pineapple tidbits.

Challah or Egg Bread

2011-04-04T22:14:00.000-07:00

Click here for the Challah recipe. Yum! Remember all those egg yolks contain lecithin making this such a wonderful, tender loaf.

Kale Chips

2011-03-31T10:59:00.000-07:00

Try them if you dare. How to make kale chips.

German Pancakes

2011-03-25T14:23:00.000-07:00

German Pancake
■4 tablespoons butter
■4 eggs
■2/3 cup flour
■1 teaspoon salt
■2/3 cup milk
■favorite jam
Preheat oven to 450 degrees. Melt butter in a 10-inch cast iron skillet. Pour melted butter into a separate container for use later, leaving a coating of butter on the inside of the skillet. Beat eggs with flour until smooth. Add salt and milk, mixing again until smooth. Pour batter into skillet and drizzle melted butter on batter, covering center area but not the edge. Bake at 450 degrees for 15 minutes. (Be sure oven is to temperature. The heat makes the pancake rise.) Reduce heat to 350 degrees and bake for an additional 10 minutes. Slice into wedges, serve with warm jam.

(Hollee Eckman and Heather Higgins, All That Jam, [Salt Lake City: Shadow Mountain, 2003], p. 5.)

Fudge in a Bag (from Sarah Pollister's lesson)

2011-03-18T13:35:00.000-07:00

Ingredients:
•3 oz pkg of cream cheese
•1 lb box of powdered sugar
•2 packets of cocoa mix or 1/2 cup of cocoa
•2 tablespoons of butter
•2 1 gal zip lock storage bags
Preparation:
Place all ingredients in one of the zip lock bags, close and put it in the next zip lock bag. Give everyone a turn at squishing the bags to mix. Mix until smooth... Enjoy!

St. Patrick's Day Cupcakes from Better Homes and Garden

2011-03-06T12:35:00.000-08:00

Ingredients
1-3/4 cups all-purpose flour
1 4-serving-size package instant pistachio pudding mix
3/4 cup miniature semisweet chocolate pieces
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
1-1/4 cups milk
1/2 cup cooking oil
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 of a can cream cheese frosting (1 cup)
Green colored sugar
1/2 cup candy-coated milk chocolate pieces
Directions
1. Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.

2. Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes.

Dave Lawson's Creamy White Chili

2011-02-27T21:07:00.000-08:00

CREAMY WHITE CHILI
serves 10
From the man cave of David Lawson

2 pounds of chicken breasts diced
1 onion chopped
1 garlic bulb or (to taste) chopped or pressed
1 tb oil
8 cans (15 oz) Great Northren bean rinsed and drained
(you can swap 2 cans for Garbanzo if desired)
3 15 oz cans chicken broth
4 4oz cans green chilli
1 each of Red bell pepper and Green bell pepper chopped
1 tsp salt
1 tsp pepper
1 tsp cumin ( spices to taste)
2 tsp oregano
1/2 tsp cayenne pepper (I use 2 tsp for more zip)
2 cups sour cream
1 cup whipping cream

Saute chicken,onion,and garlic in oil.
In large pot or crock pot. add beans, broth, seasonings and sauteed chicken, onion, garlic.
Bring to a boil, then simmer for 30 mins.
Add sour cream and whipping cream. Mix and heat through.

Berry Batter Cake (served at the Stake RS meeting 2/24/2011)

2011-02-27T13:55:00.000-08:00

Ingredients:
4 cups berries (blueberries, raspberries, or any combination--fresh or frozen (Costco triple berry blend works great)
juice of a lemon-(about 3-4 Tbsp)

6 Tbsp butter, softened
1 cup sugar

2 cups flour
2 tsp baking powder
1/2 tsp salt

1 cup milk

Topping ingredients:
1 1/4 cups sugar
2 Tbsp cornstarch
1/2 tsp. salt
1/4 tsp. cinnamon

2 cups boiling water

Directions:
Spary 9/13 baking dish (glass if you have it) with cooking spray. Put berries in the bottom of the dish and sprinkle with lemon juice.
In a medium mixing bowl, cream butter and then add sugar and beat until fluffy. In a separate bowl, combine flour, baking powder, salt, and mix well. Add small amounts of milk and dry ingredients alternately to the butter/sugar mixture, mixing well after each addition. Drop batter by large spoonfuls over the berries and then carefully spread it until berries are covered.
Mix sugar, cornstarch salt, and cinnamon and sprinkle over batter. Pour the boiling water over everything.
Bake at 350 degrees for about 45-60 minutes or until the crust is golden brown and cooked through.
Serve warm.

Lynn Shepherd's White Chil

2011-02-16T14:53:00.000-08:00

White Chili

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 large sweet onion
1 1/2 teaspoons garlic powder
1 tablespoon olive oil
2 (15 1/2 ounce) cans white beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth or stock
2 chicken bouillon cubes
1 teaspoon salt
1 teaspoon oregano
1 teaspoon dried cilantro
1/2 teaspoon pepper
2 (4 ounce) cans diced fire-roasted green chilies
2 tablespoons sugar

Mix the above ingredients in crock pot and cook on low for 6-8 hours.

1 cup sour cream (room temperature)
1/2 cup whipping cream (room temperature)

Before serving, mix sour cream and whipping cream into chili.

Bruce Carpenter's chili

2011-02-14T16:18:00.000-08:00

Chili Con Carne
(Chili with Beef)
This is a true chili with beef (effectively, beef in mole sauce), relying primarily on its two main ingredients. It uses shredded beef, slow cooked, and a thick chili base without any tomato, but with a hint of chocolate. A little more work than some, but of great flavor.
4-5 lb chuck roast
5 oz dried ancho chilies*
water
1 bell pepper, green or red
1 medium onion
3 large cloves garlic
2 tsp dried oregano
1 Tbs dried cumin
3-4 cups beef broth
Chili or cayenne powder (optional)
salt and pepper to taste
¼ cup semi-sweet chocolate
Apple cider vinegar (optional)
Beans (optional: pinto, brown, kidney, or black)
Trim the roast of fat and any tough parts (saves time in the shredding process). Place the roast in a large Dutch oven and place uncovered in a 300° oven. Place the dried chilies in a saucepan and add about 3 cups of water. Cover and simmer the chilies for 30 minutes. Remove the stems, place the softened chilies and the cooking water into a blender or food processor, and blend until a smooth paste. Press this through a sieve or strainer with the back of a spoon, working it well to get as much of the paste as you can. Scrape the bottom of the strainer and discard whatever doesn’t pass through the strainer (mostly seeds and skin). Pour this paste over the roast and return the roast to the oven, cooking until the meat is very tender, falling apart with ease (about 3½ – 4 hours total). While the meat finishes cooking chop the pepper and onion, mince garlic, and sauté all in a bit of oil over medium low heat until onion is clear and very tender but not brown (about 15 minutes). Place the meat on a cutting board, leaving sauce and juice in the Dutch oven. Shred the beef (either pulling apart with two forks or with your hands after cooling). After shredding well, chop the beef until fibers are not more than ½” long and return to the Dutch oven. Now add the sautéed vegetables, oregano, cumin, and enough beef stock to thin to stew consistency. If you want beans in your chili, drain excess liquid and add them now (but leave it relatively thick). Usually at this point it will be of mild spiciness, so adjust by adding salt, pepper, and chili or cayenne powder to your taste. [I usually find there is enough salt from the broth, but I add about 2 tsp freshly ground pepper, 1 Tbs chili powder, and ¼ tsp cayenne.] Simmer for about 30 minutes, adding beef stock or water occasionally to achieve your preferred consistency. Chop the chocolate (or use chips) and add to the chili. If you like a bit of tanginess add about ¼ cup of vinegar. Simmer a minute or two more to blend and serve. As with all chilies, it is best reheated after spending a day in the refrigerator.
*Ancho chilies are actually dried poblano chilies. You can also use dried mulato, red New Mexico, or pasilla chilies, each with some change in flavor (all good). They are large and a very dark red-purple, sold in bags or sometimes cheaper in bulk (sold in bulk at Winco). The 5 oz for this recipe is about 6-7 large chilies.

Marilyn Johnson's delicious and sooo cute whoopie pies

2011-02-14T16:09:00.000-08:00

Whoopie Pies
Preheat oven to 400*
1\2 C. shortening 1 C. sugar
1 egg 1 t. vanilla
2 C. flour 1 t. salt
1\2 C. unsweetened cocoa 1\2 C. sour milk (I use buttermilk)
1\2 C. hot water
1 t. soda (you add this to the hot water)
Cream shortening and sugar together. Add egg and vanilla and beat well. Sift together:
flour, salt, and cocoa and add to the batter alternately with milk.
Stir baking soda into hot water and add to batter, continuing to beat until thoroughly mixed and batter is smooth.
Drop from a teaspoon onto lightly greased cookie sheet, about 2 1\2 inches apart.
Bake 6-8 minutes then cool on rack. Put two cookies, flat side facing, together with the filling.
After filling, store in layers, separated by wax paper in tightly covered container in coolplace. Or wrap each “sandwich” individually in plastic wrap and store in tightly covered container. These may be frozen, after being securely wrapped, for up to 1 month.
FILLING
1\2 C. shortening
2 1\4 C. powdered sugar
1 egg white
1\8 t. salt
1 t. vanilla (or if you prefer a hint of almond, use 1\2 t.vanilla and 1\2 t. almond flavoring.
Blend all ingredients together with mixer at low speed and then beat until smooth and creamy.
(Note: I made a cream cheese frosting and it worked great, although Marilyn's is my favorite)

Dixie W's Foolproof 100% Whole Wheat Bread from Bosch

2011-02-07T15:11:00.000-08:00

Dixie demonstrated how to make 100% whole wheat bread at our mid-week meeting. She frequents the Bosch store bread-making classes and shared her knowledge with us. Here is a republications of the Bosch store recipe. Click here.
Also, if you're wondering what lecithin is click here.

Marta D's Bread Machine Bread--White and 68%Whole Wheat

2011-02-07T14:10:00.000-08:00

Read how Marta D. makes this awesome white bread and her fluffy 68% whole wheat bread. Click here.

Multigrain Bread from Cooks Illustrated

2011-02-04T11:47:00.000-08:00

I thought this bread was great!
Click here for the recipe.

What is Lecithin

2011-02-03T12:27:00.000-08:00

Dixie's recipe for "Foolproof Bread" from the Bosch store calls for lecithin. Here's what I found: http://kokopellikaren.blogspot.com/2011/02/what-is-lecithin.html

I should have the recipe up soon.

LaRon's Creamy White Chili

2011-01-30T19:07:00.000-08:00

3 chicken breasts
1 1/2 tsp garlic powder
1 Tb oil
1 medium onion
3 cans great Northern beans
1 - 2 cups chicken broth
2 small cans green chilies
1 tsp salt
1 tsp oregano
1/2 tsp pepper
1 tsp cumin
1 cup sour cream
1/2 cup cream or milk

Drain and rinse beans. In large skillet heat oil, chicken, garlic powder, and onion until chicken is cooked. Add beans, broth, chilies, and spices. Bring to a boil. Cover and simmer for 30 minutes. Add sour cream and cream.

choco-cherry cheesecake bars

2011-01-28T15:18:00.000-08:00

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 teaspoon almond extract
3 drops red food coloring
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup butter or margarine
1/2 cup whipping cream

DIRECTIONS
Heat oven to 350°F.
In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.
Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars.
Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows.
Store in refrigerator.

Sour Cream Enchiladas

2011-01-24T11:04:00.000-08:00

Julie P. alerted me to this recipe. Her family reduced the amount of onions and proceeded to gobble the enchiladas up. It uses bottled enchilada sauce for a very quick fix. Click here for the recipe.

Morning Glory Muffins

2011-01-21T16:12:00.000-08:00

We served this at our Relief Society Board Meeting. Yummy!
Click here for the recipe.

2011-01-20T12:32:00.000-08:00

Here's a link to a yummy sugar cookie recipe. Click here for the sugar cookie recipe.You don't roll this out. I used this recipe to build a pizza cookie for Jeffrey J's 18th birthday. If you want to see the pizza cookie delivered to Jeffrey . Click here. The video link is at the bottom of the post. Bon Appetite!

Marta Dorner's Black Beans

2011-01-16T13:27:00.000-08:00

Black bean recipe

Water as required in recipe
2 cups of beans
1 TBS cumin
salt as needed
1 cup of your favorite salsa
1 TBS lemon juice
1 tsp paprika

Soak beans overnight and drain .
Place beans in stock pot and cover with water to about 3/4 inches above beans
Cook beans till soft.
Adjust amount of water for the desired consistency.
Combine beans with the rest of the ingredients and continue to cook until everything is heated through.

These beans can be enjoyed in a burrito, on rice, or on a salad. Anyway you want. Top with cheese, sour cream, avocados, or whatever you favorite topping is.

Questions? Call Marta at 785-8646.

Marta Dorner's Black Beans

2011-01-14T20:54:00.001-08:00

Check back---Coming soon.

Luscious Lemon Bars

2011-01-13T11:47:00.000-08:00

My daughter Shannon makes these all the time. They are sooooo good!
Here's a link to the recipe: Sinfully delicious lemon bars

Sweet Rolls to Die Forrrrr

2011-01-12T14:26:00.000-08:00

Here's a new recipe I tried because Bradley's book group in AP English needed FOOD. I doubled the recipe. The whole family agrees these are awesome! The recipe comes from Artisan Baking Across American by Glezer, 213.

To complete the sweet rolls drizzle and spread 1 T. of olive oil over the dough which you have pressed into a 18 x 6 inch rectangle on the counter. Spread 1/2 C. of brown sugar over the dough and then sprinkle cinnamon over the entire surface. Roll the dough jelly roll style and cut with a string into 12 rolls.

MotherKaren Makes a Green Smoothie

2011-01-11T15:35:00.000-08:00

Click on this link to watch Karen make her version of a green smoothie.
MotherKaren makes a green smoothie

Sand Art Brownies (Brownies in a Jar)

2011-01-10T16:35:00.000-08:00

Layer the following ingredients in the order given below in one wide-mouth quart canning jar. Tap down between layers.

2/3 tsp. salt (scant ¾ tsp.)

½ C. plus 1/8 c. flour

½ C. semi-sweet chocolate chips

½ C. vanilla flavored baking chips

1/3 C. cocoa

½ C. flour

2/3 C. brown sugar

2/3 C. sugar

Walnuts to fill (approximately ½ C.)

Attach the following directions to the jar:

Combine contents of jar with 1 tsp. vanilla extract, 2/3 C. vegetable oil and 3 eggs. Pour into greased 9 x 9 pan and bake at 350 F degrees for 27-32 minutes.

To fill one dozen jars you will need approximately:

12 ozs. cocoa

42 ozs. each chocolate & vanilla chips

32 ozs. walnuts

50 ozs. brown sugar

5 lbs. flour

5 lbs. sugar

Helen's (whoever that is) Crockpot Vegetable Soup

2011-01-08T13:14:00.000-08:00

Ingredients:
2 cloves garlic finely chopped
1/2 cup chopped onion
1/2 med. head cabbage, chopped (about 3 cups)
2 cups chopped zucchini, about 2 small
1 cup diced carrots
2 stalks celery chopped (1 cup)
1 28 oz canned tomatoes undrained
1 can black eye peas drained and rinsed well
1 can red kidney beans drained & rinsed well
1 pkg. 10 oz frozen chopped spinach, thawed and squeezed dry
4 cups low sodium chicken broth
4 cups tomato juice or V-8
2 tsp. dry basil, crushed
1 teaspoon salt, or to taste
1 tsp. dried oregano
1/4 tsp. pepper
a few drops hot sauce
grated Parmesan cheese
Preparation:
If desired, saute the onion in a little butter and oil before adding to slow cooker. Add to slow cooker, along with remaining ingredients. Cook 10-12 hours on LOW.

Whole Grain Baking at the Bosch Store in Orem

2011-01-05T09:48:00.000-08:00

I thought you might like to check out this link to the class schedule at the Bosch store in Orem. Most of the classes are free.
Bosch Store Class Schedule

Baked Squash with Orange

2010-12-28T22:14:00.000-08:00

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

Ham Tortellini Caesar Salad

2010-12-21T11:45:00.000-08:00

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

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

2010-12-18T21:39:00.000-08:00

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.)

Blueberry Cream Muffins

2010-12-11T20:01:00.000-08:00

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.

Ultimate Banana Bread

2010-12-07T10:35:00.000-08:00

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

2010-12-04T19:54:00.000-08:00

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

Gingersnaps from the kitchen of Karen

2010-12-02T09:01:00.000-08:00

Gingersnap Recipe Link at MotherKaren's

Turkey Potato Pancakes

2010-11-18T15:39:00.000-08:00

Combine 3 beaten eggs, 3 cups shredded raw potato, 1 1/2 cups finely chopped cooked turkey, 2 tsp grated onion, a dash of pepper, abd 1 1/2 tsp salt. Sprinkle 1 Tbsp of flour over mixture and mix well. Drop 1/4 cup of mixture onto greased griddle, spreading to about 4 inches. Cook on medium for 3-4 minutes each side until potato is cooked and pancake is brown. Great served with cranberry sauce

Pumpkin Cinnamon Rolls

2010-11-18T15:30:00.000-08:00

1 Tbsp yeast
1/4 cup warm water
1 tsp + 2 Tbsp sugar
2 eggs
1/2 stick butter, melted
1 15 ounce can pumpkin
5 1/2 cups flour
3/4 tsp salt
Sprinkle yeast over warm water. Add 1 tsp. sugar and wait 5 minutes. Then beat in 2 Tbsp sugar, egge, butter, and pumpkin. Gradually add about 5 cups flour and the salt until you have a soft dough. Knead 10 minutes adding in rest of flour. (I generally don't use the whole amount of flour.) Grease bowl. Add dough. Cover with plastic wrap until doubled in size, about 1 1/2 hours. Coat 2 9x13 inch pans with Pam.
Filling:
1 stick butter, softened
1/4 cup sugar
1 c. packed light brown sugar.
1 Tbsp cinnamon
Roll hlaf of dough in to 16 x 10 in rectangle. Spread half of filling. Roll up and repeat with other half. Cut into 24 pieces. Put cut side down. Cover and let rais until double, about 30 minutes. You can refrigerate overnight or freeze at this point.
Bake at 350 28-33 minutes or 36 minutes if frozen and thawed. Cool 10 minutes and glaze with mix of powdered sugar, hot water, and a little butter.
You can easily make a half recipe.

Ruby Chicken

2010-11-13T18:21:00.000-08:00

Cut a whole chicken into pieces or what I do is cut 3-4 boneless, skinless chicken breasts into pieces maybe about 3 or 4 inches. Coat chicken with salted flour and brown in frying pan with 4 T butter or margarine. While the chicken is browning, in a saucepan combine 1 and 1/2 cups fresh/frozen whole cranberries, 3/4 cups sugar, 1/4 cup chopped onion, 1 tsp grated orange peel, 3/4 cup orange juice, 1/4 tsp cinnamon, and 1/4 tsp ginger. (Don't forget the sugar. I did that once and it was really sour!) Heat to boiling and pour over browned chicken pieces. Cover and simmer until tender, about 30-35 minutes. If you take the lid off the last few minutes, the sauce will thicken up a bit.

Fresh market Orange Teriyaki Beef Roast

2010-11-01T11:05:00.000-07:00

1 large oven bag

2 Tbl flour

1/2 cup orange juice

1/2 cup teriyaki sauce

1/4 cup brown sugar

3 cloves minced garlic

1 tsp orange zest

1/2 tsp crushed red pepper

2 lbs Eye of Round oven roast

1/4 cup sliced green onion

Shake flour in oven bag and place in 13 X 9 baking dish. Add ornage juice, teriyaki sauce, brown sugar, garlic, orange zest, and crushed red pepper to oven bag. Close and squeeze bag to blend with the flour. Add the roast to the bag. Turn bag to coat beef with sauce. Close bag with tie and marinate in refrigerator for 1 1/2 to 2 hours. Preheat oven to 325 degrees. Cut 4-6 slits into top of bag and bake 35 - 45 minutes or until meat thermometer reads 145 degrees. To serve, slice the beef thinly, pour sauce on top, sprinkle with sliced green onions. This sauce is so delicious - use it on or with all meats and fish or even as a dipping sauce for wontons!

Pumpkin Bread Trifle

2010-10-24T18:13:00.000-07:00

• 1 loaf Pumpkin bread, cubed
• Caramel ice cream topping
• Toffee bits
• 1 qt. heavy whipping cream beaten with 1 ½ c. brown sugar and 1 tsp. vanilla

Create trifle by layering above ingredients. Start by placing half of the pumpkin bread cubes in the bottom of the trifle dish. Drizzle caramel sauce over the pumpkin bread. Next, sprinkle toffee bits over the bread and caramel. Spread a generous layer of the whipped topping over the pumpkin bread. Repeat all of the above for the second layer. Garnish as desired.

Sloppy Joe with Maggots (Cooked Kamut)

2010-10-11T08:52:00.000-07:00

2 lbs. hamburger
1/2 qt. ketchup
1 T. br. sugar
1/2 T. dry mustard
1/8 c. vinegar
1/16 c. lemon juice
1/2 c. water
1 onion chopped
1-2cups cooked kamut
Brown hamburger and onion and add remaining ingredients. Simmer. Can add ½ c. celery.

Dead Man over Worms (Meatloaf over Spaghetti Noodles)

2010-10-11T08:51:00.000-07:00

3 eggs
2/3 cup milk
2 slices of bread torn into pieces
1 c. oatmeal
½ c. grated carrot
½ c. chopped onion
1c. Shredded Cheddar
1 T. parsley
1 tsp. salt
½ tsp. pepper
1lb. lean ground beef
1 lb. mild Italian sausage
2-3 c. cooked red quinoa
1 (16oz) package spaghetti noodles

Topping
1 c. ketchup
1 c. packed br. sugar
2 tsp. prepared mustard
1/8 c. xagave or ¼ c. maple syrup
1 tsp. maple flavoring

Preheat oven to 350 degrees

In large bowl beat the eggs, add milk, bread, and oatmeal. Stir in carrots, onions, cheese, herbs, and seasonings. Add beef, sausage, and red quinoa and mix well. In a shallow baking dish shape beef mixture into the shape of a body. Round ball for head, oval shape for body, mounding up the tummy. Shape arms and place next to body . Shape legs and place next to each other, not apart. Smooth meatloaf so the “seams” are not apparent. Bake for 30-45 min., until meat is cooked through.
While baking combine topping ingredients. Cook spaghetti noodles with a drop of green food coloring, rinse and set aside.

After 45 minutes, spoon half of the topping over the meatloaf, return to oven and continue baking for 15-20 min. remove from oven and let stand for 10 min.
Put noodles on tray, carefully place meatloaf on top of noodles, and spoon the rest of the sauce on. Place a knife in the “heart” of the meatloaf and be ready for everyone to “Cut-up!”

Pumpkin Pecan Pie Squares

2010-09-27T07:44:00.002-07:00

1 cup whole wheat flour
2 1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz.) pumpkin
1 can (12 fl. oz.) evaporated milk (or make your own with Powdered Milk)
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream

PREHEAT oven to 350° F.
COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.
BAKE for 15 minutes.
COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.
BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.

Blueberry Orange Bread

2010-09-27T07:44:00.001-07:00

1 c. white flour
1 c. spelt flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2 T. butter
¼ c. water
½ c. sugar or ¼ c. xagave
1 egg
1 orange peeled and halved
¼ inch strip of orange peel
1 c. frozen blueberries

Preheat oven to 325, spray a 81/2 x 41/2 loaf pan.
Combine 1st five ingredients in a large-size mixing bowl, set aside.
Place butter, water, sugar, egg, orange and orange peel into a Vitamix container in the order listed and secure lid. Select Variable 1, turn machine on and quickly increase speed to Variable 10, then to high, blend for 30 seconds.
Pour liquid mixture into dry ingredients and mix gently to combine. Fold I n blueberries.
Pour into prepared loaf pan.
Bake for 60-7- minutes or until a knife inserted into the center comes out clean.

Sprouted Pancakes

2010-09-22T05:21:00.001-07:00

1 ½ cups grain (before sprouted) ½ cup each, spelt, kamut, and sweet brown rice
Soak for 10-12 hours
In blender aka Vitamix add:
1 cup almond milk (coconut or rice milk work as well)
1 ½ T. olive oil
3 eggs
1T. baking powder
½ - 1t. salt
1 T. chia seed
Drained sprouted grains

Optional ingredients:
Vanilla, cinnamon, pumpkin spice, etc

Blend until smooth (1-2 minutes) Pour onto a preheated griddle (375-400 degrees)
Topping idea: blended peaches with whip cream

Fresh Peach Pie

2010-09-16T09:58:00.001-07:00

¼ cup lemon juice
3 cups fresh sliced peaches
1 cup sugar - divided
3 tablespoons cornstarch
2 tablespoons Butter
1/8 teaspoon salt
1/8 teaspoon vanilla or almond flavoring (I prefer vanilla)

1. Toss the lemon juice and peaches with 1/2 cup sugar.
2. Allow the mix to macerate (set) for one hour in the refrigerator.
3. Drain fruit and save one cup of the juice. If there isn't 1 cup of juice, add enough water or juice to make 1 cup. (If I need to, I use peach nectar or apple juice.)
4. In a sauce pan melt butter and cornstarch to make a rough.
5. Add the juice, ½ cup sugar, salt, and flavoring.
6. With a wire whisk, blend until well mixed.
7. Bring to a boil stirring until thick.
8. Remove from the heat and allow to cool slightly; about 5-10 minutes.
9. Add the fruit and pour into a 10" cooked pie shell. Chill for 3 hours or overnight.
For more great recipes, visit mindikamoments.blogspot.com

Grape Sorbet by Chef Tom

2010-09-16T09:57:00.001-07:00

With the grape harvest rapidly approaching, it makes sense to find a use for these delicious grapes, commonly referred as "Foxy", due to their musky flavor, particularly in fermented products. If you're planning on making grape preserves, it's best to start this recipe at the very beginning of the day, and update it as you go along. When all the mason jars have been pulled from their water bath, you'll have this delicious frozen treat waiting for you after a long day's work.

Ingredients:
2 quarts concord grapes, stemmed
½ cup sugar
Juice from two limes

After washing & de-stemming all grapes,
separate into 2 or 3 batches, add each
batch to blender. Blend at high speed until
broken down, pour mixture thru strainer,
removing all grape solids. Repeat for all
batches. Add sugar & lime to grape juice,
mixing well until sugar is dissolved. Place
in refrigerator for at least 2 hours. Add
mixture to a 2 quart ice cream maker, mix
according to the manufacturers instructions.
Once set, remove from ice cream maker,
transfer to a freezer safe vessel. Cover &
freeze for at least 2 more hours.

Notes:
Although this recipe is designed for a 2 Qt ice cream maker, it only makes about 3/4 of a quart of sorbet, -a larger cooling surface is required to quickly freeze the juice, and reduce the formation of ice crystals, resulting in a silky smooth mouth feel. If you have a larger ice cream maker, feel free to increase the recipe accordingly, remembering that your final product should be no more than 1/2 the capacity of the ice cream maker

Triple Berry Salad with Pomegranate Balsamic Vinaigrette

2010-08-23T06:58:00.001-07:00

• 1 pint fresh raspberries
• 1/2 pint fresh blackberries
• 2 cups thinly sliced strawberries
• 1/4 cup Pomegranate Balsamic Vinegar
• 2 tbsp brown sugar
Mix together berries with sugar and vinegar and allow to macerate for about 45 minutes. Serve with a garnish of fresh mint.

Cordon Bleu Burger

2010-08-23T06:57:00.000-07:00

• 2 pounds ground chicken
• 1/4 pound shaved honey ham
• 4-6 slices Jarlsberg cheese
• Olive oil
• Sea salt
• Freshly cracked pepper
• Thinly sliced tomatoes
• Leaf lettuce
• Hollandaise sauce (recipe follows)
• Ciabatta Bread, toasted and cut into 4-6 sections, sliced in half

Lightly toast ciabatta bread on grill or in oven until light brown. Set aside. Divide meat into even portions, take a portion and make into two disks. Place a small mound of shaved ham onto the disk and top with slice of cheese. Place remaining disk on top and press edges to seal.

Brush with olive oil and season with salt and pepper. Cook on grill until for 5-7 minutes on each side.

Place meat on roll, top with desired amount of hollandaise sauce. Finish with lettuce and tomatoes.

Hollandaise Sauce, Blender Method
• 3 egg yolks
• 1-2 tbsp fresh lemon juice
• 1/2 cup butter cut into pieces
• 1/4 tsp salt
• Pinch pepper

In a blender, combine egg yolks, salt, pepper, and 1 tablespoon lemon juice. In a small saucepan melt butter over medium high, heat until foaming. Blend the egg yolk mixture at top speed for 2 seconds. Next, with the blender running, remove cover and drizzle the hot butter in a thin stream of droplets. By the time two thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Season to taste with additional lemon juice and seasoning. If not using the sauce immediately, set blender carafe in tepid, but not warm water.

Italian Shredded Beef Sandwiches

2010-08-23T06:56:00.002-07:00

• 2 pound chuck roast
• 1 envelope dry Italian salad dressing mix
• 1 Tablespoon minced garlic
• 8-10 slices provolone cheese
• 8-10 Hamburger buns

Place roast in 3 1/2 - 4 1/2 quart slow cooker. Sprinkle the Italian salad dressing mix and garlic over the top of the roast. Cover and cook on low heat 10-12 hours. Remove fat from meat and shred with a fork. Open hamburger buns and place meat on one side, topped with a slice of provolone cheese. Turn oven on to the broil setting. Put buns on a cookie sheet and toast until golden brown (watch carefully as this step usually takes just a minute.) Serve with a favorite salad.

• Chocolate Peanut Butter Cookies

2010-08-23T06:56:00.001-07:00

1 cup (2 sticks) butter
1 cup peanut butter
2 cups powdered sugar
1 ¾ cups crushed graham crackers
2 cups milk chocolate chips

Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)

White Chocolate Buttercream

2010-08-01T15:33:00.001-07:00

1 c butter
1 tsp vanilla
4 c powdered sugar
2 Tbsp milk
4 oz melted white chocolate

On a medium high speed, cream butter until fluffy & lighter in color, about 5 minutes. Lower the mixing speed add powdered sugar, vanilla & milk. Mix until creamy. Drizzle white chocolate into frosting mix until well combined.

Oreo and Fudge Ice Cream Cake

2010-08-01T15:32:00.000-07:00

1/2 cup chocolate syrup
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped (you can choose your favorite flavor of ice cream sandwiches)

Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftover dessert in freezer.

Berry Cheescake Puff Tart

2010-07-18T11:13:00.001-07:00

1 sheet puff pastry
2 1 10 oz. bag frozen mixed berries (about 2 C.)
3 1 T. sugar
4 1 8 oz. pkg. Neufchatel low fat cream cheese; room temperature
5 2 T. lemon juice
6 ½ C. sugar
7 ¼ C. flour
8 1 egg
1. Bring the sheet of puff pastry to room temperature by letting it defrost on the counter for about 40 minutes.
2. In a small bowl, combine the berries with 1 tablespoon of sugar. Allow to defrost for at least 20 minutes or so.
3. In a mixing bowl combine the cream cheese, lemon juice and sugar. Mix until well combined.
4. Add the egg and the flour and mix again for 2-3 minutes.
5. Roll out the puff pastry to about 16x12 inches.
6. Place the pasty on a baking sheet sprayed with cooking spray.
7. Spread the cream cheese mixture onto the puff pastry, leaving about a 2 inch edge around the outside.
8. Dollop the berries on top of the cream cheese mixture.
9. Take the edges of the puff pasty and fold up and over the cream cheese mixture about 1 to 2 inches.
10. Bake at 400 degrees for 35 minute or until the tart is golden brown.

Mango Salsa

2010-07-04T21:44:00.001-07:00

• 1 Mango, diced
• ¼ - 1/3 c. red onion, finely diced
• ¼ c. cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Combine ingredients together and set aside in the refrigerator until ready to serve.

Grilled Steak Tacos, with Mango Salsa

2010-07-04T21:43:00.002-07:00

¼ c. orange juice (juice of 1 orange)
2 Tbs. soy sauce
2 Tbs. honey
1 ½ tsp. orange zest
½ tsp. salt
2 Tbs. vegetable oil
2 cloves garlic, minced
1 ½ - 2 Tbs. chili powder (depending on desired heat)
¼ tsp. pepper
1/8 tsp. cayenne pepper
½ tsp. oregano
1 ½ - 2 lb. flank steak
1 package Don Julio Uncooked Tortillas

Mix all of the marinade ingredients together. Score steak in 1 inch intervals. Place steak and marinade in a resealable bag. Allow to marinate for at least 4 hours. Remove steak from bag and disgard marinade. Place on grill over medium heat. Grill for 10 – 15 minutes per side, or to desired doneness. Remove from grill and cover for 5 minutes. Cut in thin slices against the grain. Place in cooked (according to directions on package) Don Julio Uncooked Tortillas and top with Mango Salsa.

Strawberry Ice Cream

2010-07-04T21:43:00.001-07:00

2 cups sugar
1 qt. half n half
1 cup whipping cream
½ cup lemon juice
30 oz. strawberries mashed
Mix altogether and put in ice cream maker and freeze. Yummy!

Avocado & Lime Salsa

2010-07-03T12:59:00.001-07:00

• 1 packet of Italian salad dressing, made according to package directions
• 2 avocados, peeled and diced
• 4-5 roma tomatoes, diced
• 1 can white corn, drained
• 1 can black-eyed peas, drained
• ½ of a bunch of cilantro, washed and chopped
• 2-3 limes squeezed
• 7 green onions
Mix Salad dressing in a large glass bowl. Place all remaining ingredients in salad dressing and toss. Serve with whole grain tortilla chips.

Aloha Pie

2010-07-03T12:58:00.000-07:00

Coconut crust
Coconut ice cream (4 C ish…depends on the size of your pan)
Mango sauce
Tropical fruits 2-3 C, or desired amount
1) Scoop and spread lightly softened coconut ice cream into crust. Freeze until fully set, at least one hour.
2) Slice desired tropical fruits. (pineapple, mango, kiwi, papaya, star fruit etc) If desired, in a small bowl combine zest and juice of 1 large lime and 1 Tbs honey. Toss with fruit.
3) Just before serving, drizzle a small amount of mango sauce atop ice cream pie. Top with fruit in desired design. Slice and serve with more mango sauce. Enjoy and Aloha!

Coconut Crust
• 14 oz sweetened flaked coconut, toasted
• 2 egg whites, lightly beaten
1) Place toasted coconut in a food processor and lightly grind. Place in a bowl and stir in lightly beaten egg whites. Press into desired pan and bake 10-12 minutes at 350 degrees. Cool completely.

Mango Sauce
• 2 mangos, peeled, seeded and chopped
• 3 Tbs lemon juice
• 4 Tbs sugar
1) Combine chopped mangos, lemon juice and sugar in a bowl and puree with a stick blender. Chill until ready to use.

Peanut Butter Brownie Pie

2010-05-24T12:11:00.000-07:00

Ingredients:
• 2 Cups Crushed Nutter Butter Cookies
• ½ Cup Butter - Melted
• 1 ½ Cups Brownies - broken apart
• 1 Cup Peanut Butter
• 1 Cup Sugar
• 1 - 8oz Cool Whip
• 1 - 8 oz Cream Cheese (room temperature)
• 2 T Vanilla
• Chocolate Shavings
Method:

In a mixing bowl combine crushed Nutter Butter cookies and melted butter. Pour into a pie dish and press into place to form a crust.

Create a brownie lawyer on top of the Nutter Butter crust.

In a large mixing bowl combine peanut butter, sugar, cool whip, cream cheese and vanilla. Beat together to a smooth consistence. Pour into pie pan.

Sprinkle chocolate shavings over pie.

Place in the freezer for at least 3 hours before serving.

Remove pie from freezer a few minutes before slicing. ENJOY!

Strawberry Banana Bread with Lemon Glaze

2010-05-19T09:55:00.000-07:00

4 Ripe Bananas
2 cups Sliced Strawberries
4Eggs
1/3 cup Applesauce
¾ cup Butter – melted
2 cups Sugar
2 t Vanilla
4 cups Flour
2 t Baking Soda
½ t Baking Powder
1 t Salt
2 cups Powdered Sugar
1/3 cup Lemon Juice

Pre-heat oven to 300 degrees.

In a large mixing bowl combine bananas and strawberry’s; smash together. Add eggs, applesauce, butter, sugar and vanilla; cream entire mixture together.

Combine flour, baking soda, baking powder and salt; stir lightly.

Add dry ingredients to banana mixture and stir.

Pour batter into 3 well-greased loaf pans. Bake for 45-60 minutes, until a toothpick comes out clean.

Allow finished strawberry banana loaves to cool in pans for 10 minutes. Remove from pans and place on a cooling rack; cool completely.

While bread is cooling, combine powdered sugar and lemon juice in a mixing bowl and stir well to create a smooth glaze.

When bread is completely cooled, place loaves on a wax paper lined baking sheet. Drizzle lemon glaze over each strawberry banana loaf. Allow glaze to set.
Slice bread, arrange on a serving plate and ENJOY!

Strawberry Cheesecake Trifle

2010-05-10T11:42:00.001-07:00

• 2 qt. Strawberries sliced
• 1 C. sugar divided
• 2 8oz. pkgs. cream cheese softened
• 3 T. orange juice or lime juice (I prefer lime squeezed fresh)
• 3 C. whipped Whipping Cream
• 1 loaf (10 oz.) pound cake cubed (Sara Lee in the freezer section works great)
• 1 large chocolate bars grated
• chocolate swirls and strawberries to garnish

1. Toss strawberries with ½ C. sugar. Allow to chill in refrigerator until juicy. (About an hour)

2. Cream together the citrus juice, cream cheese and the remainder of the sugar. Add whip cream and blend until creamy. (Make sure you blend the cream cheese, citrus juice and sugar first, or the acid will curdle the whipped cream.)

3. Drain juice off the strawberries and drizzle onto the cake cubes.

4. Layer in trifle bowl as follows:
½ cake cubes on bottom
1/3 cream cheese mixture
½ strawberry mixture
chocolate shavings
the rest of the cake cubes
1/3 cream cheese mixture
the rest of the strawberry mixture
chocolate shavings
the rest of the cream cheese mixture
chocolate shavings
Strawberries to Garnish

Chocolate Blueberry Cake

2010-04-13T15:54:00.000-07:00

• 1 cup whole wheat flour
• 1 cup sugar
• 6 Tb unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup water
• 1 egg
• 1/2 cup blueberries, fresh or frozen

Preheat oven to 350 degrees. For Cake- Mix dry ingredients in medium sized bowl. In blender combine water, egg, and blueberries. Blend until smooth. Add liquid mixture to flour mixture. Beat with mixer, scraping sides of bowl occasionally. Pour into greased 8x 8 square pan. Bake for 30 minutes or until toothpick inserted in center comes out clean.

Ganache
• 1 cup reduced fat whipped topping, like Cool Whip lite
• ½ cup semi sweet chocolate chips
• For Blueberry Sauce
• ½ cup blueberries
• ½ cup reduced fat whipped topping

Meanwhile for Ganache- in small microwave safe bowl combine chocolate chips and whipped topping. Microwave for 30-60 seconds, stirring every 30 seconds. Stir until smooth. Set aside. When cake is cool, cover with Ganache. For blueberry sauce- blend thawed blueberries and whipped topping in blender until smooth and liquid. Drizzle over cake.

Peanut Trix Squares

2010-03-22T07:29:00.003-07:00

1 cups sugar 1 cup corn syrup
1 stick butter
2 cups roasted salted peanuts
1 cup chocolate chips
4 cups miniature marshmallows
1 cup roasted and salted peanuts 6 cups Trix cereal or similar favorite

1. Place cereal in a large bowl and set aside.
2. Butter a large 9x12 pan or similar and set aside.
3. In a 5 quart sauce pan bring sugar, corn syrup and butter to a boil.
4. Add marshmallows and stir until completely melted.
5. Once the marshmallow mixture has melted, add the peanuts and chocolate chips.
6. Pour marshmallow mixture over the cereal..
7. Press mixture into a prepared pan, cool and cut into squares. Enjoy!

Slow Cooker Cashew Chicken

2010-03-22T07:29:00.001-07:00

• 2 lbs boneless, skinless chicken thighs, cut into 1/2 inch pieces (don't use chicken breasts)
• 1/4 cup all-purpose flour
• 1/2 tsp black pepper
• 1 tbsp canola oil
• 1/4 cup soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp ketchup
• 1 tbsp brown sugar
• 1 clove garlic, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Server over rice.