Sunday, October 18, 2009

Broccoli Salad


  • 1 large head broccoli or 2 heads, chopped
  • 1 small red onion, chopped fine
  • 1 1/2 lbs. bacon, fried & cut up
  • 2 cups shredded swiss cheese
  • 2 cups shredded cheddar cheese
  • 1 can honey roasted peanuts (can substitute slivered almonds, I use some of both)

In a large bowl, combine broccoli, onion, bacon, cheeses, and peanuts.

Dressing - In another bowl combine the following:
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 2 Tbs. white or red wine vinegar
Pour dressing over salad, mix, and refrigerate overnight.

Saturday, April 25, 2009

Fruity Frog












  • Green apple
  • Green Grapes
  • Mini Marshmellows
  • Chocolate chips
  • Peanut Butter
  1. Cut apple into quarters, and remove the core.
  2. Cut a think wedge from one quarter for the mouth.
  3. For the eyes, poke a chocolate chip into the mini marshmellow and attach to the apple with peanut butter.
  4. For the feet ang legs, cut three grapes in half. Slice four halves to create toes. The two unsliced grape halves lean up against the side of the apple to make the legs. Arrange the feet as seen above.
  5. Serve on a paper lily pad (or draw a lilly pad on a paper plate).
***I didn't have green apples, so we made them with red apples; and they are still very cute and fun!

Blonde Brownies


Ingredients:
  • 2 cups packed light brown sugar
  • 1 cup (2 sticks) butter or margarine, melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup Milk Chocolate Chips or Semi-Sweet Chocolate Chips
  • 2/3 cup Peanut Butter Chips
  • 2/3 cup White Chips
  • CHOCOLATE CHIP DRIZZLE (recipe follows)

Directions:
1. Heat oven to 350°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan.

2. Stir together brown sugar and butter in large bowl; beat in eggs and vanilla until smooth. Add flour and salt, beating just until blended; stir in chocolate, peanut butter and white chips. Spread batter in prepared pan.

3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely; cut into bars. With tines of fork, drizzle CHOCOLATE CHIP DRIZZLE randomly over bars. About 6 dozen bars.

CHOCOLATE CHIP DRIZZLE: Place 1/4 cup Milk Chocolate Chips or Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth.

Wednesday, April 15, 2009

Creamy Lemon Supreme


Crust:
  • 15 lemon or vanilla creme-filled sandwich cookies, finely chopped
  • 3 Tbs butter, melted
  • 1 lemon
Filling:
  • 2 lemons
  • 1 pkg (2.9oz) lemon cook and serve pudding (not instant)
  • 1/2 cup sugar
  • 2 cups water, divided
  • 2 egg yolks
  • 1 Tbs butter
  • 2 pkgs (8oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 (8oz) container of cool whip
  1. Lightly spray spring form pan with cooking spray. For crust, finely chop cookies. Combine crumbs with melted butter and press into bottom of pan. Cut 6 thin slices from lemon; cut each slice in half. Place lemon halves against inside collar of pan with cut side touching crust. Refrigerate while preparing filling.
  2. For filling, zest lemons to measure 1 1/2 tsp. zest. Juice lemons to measure 1/4 cup juice. Combine pudding mix, sugar, 1/4 cup water and egg yolks in small saucepan; stir until blended. Stir in remaining 1 3/4 cups water. Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat. Set aside 1/2 cup of the pudding; cool slightly. Whisk butter and lemon juice into remaining pudding in saucepan; cool 15 min stirring twice.
  3. In bowl, combine cream cheese and powdered sugar; mix well. Whisk in reserved 1/2 cup lemon pudding and 1 tsp lemon zest. Fold in 2 cups cool whip; spread over crust.
  4. Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling. Spreading gently. Refrigerate at least 6 hours.
  5. Run knife around sides of dessert; release collar from pan. Garnish with remaining cool whip and lemon zest.
12 servings

Wednesday, April 1, 2009

Easter Bunny Cars


  • Little Debbie Swiss Roll
  • 5 Gummy Lifesavers
  • 2 Small Sweet Tart Candies
  • 2 Bite Size Licorice
  • Frosting
  • 1 Peeps Bunny
Using the frosting, attach the candy to make the following car parts:
  • The swiss roll is the car
  • 4 lifesavers are the tires
  • 1 lifesaver goes on the top of the back for the spare tire
  • The sweet tarts are headlights
  • 1 licorice piece is the hood
  • 1 licorice piece is the back bumper
  • The bunny is attached to the top to drive the car
HAPPY EASTER!!!

Wednesday, March 18, 2009

Lime Punch

I made this yesterday for St. Patrick's Day and it was pretty tasty.

1 pint lime sherbet
2 cups milk
6 oz. frozen limeade concentrate, partially thawed
7 Up
Kiwi fruit, sliced

In blender, blend lime sherbet, milk, and juice until frothy. Divide into 6 glasses. Add soda to fill glass. Top with a small scoop of sherbet and garnish with a slice of kiwi.

Sunday, February 15, 2009

Crockpot Teriyaki Chicken

This is a teriyaki chicken recipe for the crockpot that Kimmy gave me.


1 bag of frozen boneless/skinless chicken thighs or breasts (3 lbs)


In a separate bowl mix with whisk:

1/2 cup soy sauce

1/2 cup ketchup

1/2 cup pineapple juice

little less than 1/2 cup of sugar

1 tsp powder ginger

2 cloves fresh garlic, minced


Place all ingredients in a crock-pot and cook 4-6 hours, or until the chicken is tender. If chicken needs to be shredded further, use whisk or a potato masher. If there is too much liquid, leave the lid off and let it reduce or thicken with a combination of cornstarch and water. Serve over rice.


NOTE: Use more sauce than it calls for! (I only used 4 large chicken breasts with the amount of sauce in the recipe and it was perfect.)

Saturday, February 14, 2009

Lemon Teriyaki Chicken

½ cup real lemon juice

½ cup soy sauce

¼ cup sugar

3 Tbsp. brown sugar

2 cloves garlic, minced

¾ tsp. ground ginger

8 chicken thighs or breasts, cooked & cut into bite-sized pieces


Combine all ingredients, except chicken. Cook over medium heat for 3 to 4 minutes. Add chicken and simmer for 30 minutes. Serve over rice.


**** I also add Chinese Hot Mustard and slivered almonds. Very tasty!

Thursday, February 5, 2009

Really Yummy White Cake

This is a super simple, really yummy recipe for white cake. I used it to make cupcakes last night and they were so tasty! The only thing I did differently was add about 1/8 cup more milk because that is what some people had said to do on the reviews of the recipe. Oh, another thing someone said in the reviews was to make sure to cream the butter and sugar until it was really light and fluffy. The cupcakes were very moist and delicious! It made 12 cupcakes.

INGREDIENTS:
  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk (add extra 1/8 cup):
DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Tuesday, January 20, 2009

Refreshing Cake (as named by Kelsey)


  • 1 box white cake mix
  • 2 (8oz) pkgs. cream cheese
  • 2 cups cool Whip
  • 2 cups powdered sugar
  • 2 pkgs Danish Dessert
  • 2 lb strawberries
***recipe makes two 9x13 cake pans

Grease and flour two (9x13) pans. Mix white cake mix according to directions on box. Split white cake mix batter evenly into 9x13 pans. Cook for approximately 15 minutes (toothpick will come out clean). Let them cool completely. Cream together cream cheese, Cool Whip, and powdered sugar. Spread over both cakes after they have cooled. Make sure they are well covered to the edge. Slice up strawberrries.

Use the tangy Danish pudding instructions on the back of the Danish dessert box. Cool mostly, then stir in strawberries. Pour evenly over both pans. Chill for 4 hours before serving. Keep cakes refrigerated.

Thursday, January 8, 2009

Best Ever Chocolate Frosting, from Wilton.com

This is seriously the best chocolate frosting ever. It is the icing recommended for the monkey cupcakes Kim and Debbie made for Ethan's birthday. I had leftovers, and it is sitting in my fridge. It makes the perfect graham cracker cookie, too! Said cookies are best after sitting in the freezer for awhile. Yum. I'm going to make some right now!

Chocolate Buttercream Icing

Like our White Buttercream, this Chocolate Buttercream Icing can be easily adapted for decorating or spreading—make thicker or thinner by following our tips.

Source: 2003 Yearbook

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 3-4 tablespoons milk

Makes: About 3 cups of icing.

Chocolate Buttercream Icing

instructions

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Monday, January 5, 2009

Glazed Carrots & Peas

From "The Essential Mormon Cookbook" by Julie Badger Jensen, page 29.



Glazed Carrots & Peas

  • 8 carrots, cut on bias, 1/2-inch thick (I used big carrots, and there wasn't enough glaze, so I'd stick with medium-sized carrots, or only 4-5 big carrots)
  • 1 T. sugar
  • 1 t. cornstarch
  • 1/4 c. orange juice
  • 2 T. butter
  • 1 (10-ounce) bag frozen peas
  • salt to taste
Cook carrots in small amount of water for about 8 minutes, until tender but firm. (I used a large frying pan, I'm sure a saucepan would work as well). Drain carrots. Sprinkle with sugar and cornstarch. Add orange juice and butter. Stir over low heat until thickened. Prepare peas according to package directions, being careful not to overcook. Mix together with carrots. Salt to taste. Makes 6-8 servings.

Friday, January 2, 2009

Caramel-Chocolate Oat Squares

From Claire Webb's "Fullmer Family Cookbook" page 211.

This is pure yumminess and made entirely in the microwave. It is a fast and hugely popular "finger food" treat for showers and parties. I made it for my own baby shower once. LOL.


Caramel-Chocolate Oat Squares

3/4 c. butter or margarine
1 1/4 c. flour
1 1/4 c. oats
3/4 c. packed brown sugar
1/2 t. baking soda
1/4 t. salt

24 caramels
1/4 c. milk

1 c. semi-sweet chocolate chips (milk chocolate works well too)
1/2 c. chopped walnuts (I use pecans, and they're yummy)

In a microwave-safe bowl, heat butter, uncovered, on high for 30-45 seconds or until softened. Combine flour, oats, brown sugar, baking soda and salt; stir into butter until blended. Set a third of the mixture aside for topping. Press remaining mixture into an 8-inch square microwave-safe dish (I also use the small rectangular Pyrex). Cook, uncovered, on high for 2-3 minutes or until crust is raised and set (crust will be uneven), rotating half turn after each minute (obviously if your microwave rotates as it cooks, you don't have to manually rotate). In a 1-quart microwave-safe dish, heat the caramels and milk, uncovered, on high for 3-4 minutes or until melted and smooth, stirring every minute. Sprinkle chip and nuts, if desired, over crust. Pour caramel mixture over all. Sprinkle with reserved oat mixture; press down lightly. Microwave, uncovered on high for 3-4 minutes or until the caramel is bubbly, rotating a quarter turn every minute. Cool before cutting.

These also make a great bottom for Pazooki if you cut them while they are still warm and put ice cream on top. Mmmm...

Thursday, January 1, 2009

Pecan Pie Bars

1 pkg. yellow cake mix
5 large eggs
1/3 cup oil
1 cup corn syrup
1 cup sugar
1/4 cup melted butter
2 cups chopped pecans

  • preheat over 350
  • grease 9 x 13 pan (with spray or just shortening-- no flour)
  • mix cake mix, 1 egg, and oil until crumbly
  • press into pan
  • bake for 20 minutes
  • mix remaining eggs, corn syrup, butter, and sugar on medium speed until mixed
  • add pecans
  • pour over top of crust
  • bake for 40 to 45 minutes or until filling is set
  • cool before cutting

Peanut Butter Snickers Cookies


Cream:
1 cup margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar

Add:
2 eggs
2 tsp. vanilla

Add:
3 cups flour
1 tsp. baking powder
1 tsp. baking soda

  • Make golf sized balls
  • Pat and flatten
  • Put the mini snickers in the center
  • Wrap dough completely around the snickers
  • Don't flatten
  • Put on ungreased cookie sheet
  • Bake at 350 for 10 minutes
  • Cool Completely
  • Drizzle with chocolate

Chocolate for drizzling:
1 cup powdered sugar
2 Tbsp. milk
2 Tbsp. baking cocoa
  • Mix with electric beater

Guacamole


2 avocados, coarsely chopped
1/2 cup minced onion
1 minced jalapeno pepper
1 diced roma tomato
1/4 cup chopped cilantro
2 -3 Tbsp. fresh lime juice

Mix all ingredients, mashing slightly. Season with coarse salt.

Black Bean Dip


1 15 oz. can black beans, drained
1 Tbsp. chopped jalapeno pepper (ribs and seeds removed for less heat)
1/4 cup finely chopped onion
1/4 cup sour cream
1/2 tsp. salt
2 Tbsp. picante sauce (any bottled salsa works)
1 1/4 cup grated cheese

  • Drain beans and discard juice.
  • Mash some beans with a fork or potato masher, leaving some chunks.
  • Add remaining ingredients (reserving 1/4 cup cheese for garnish) and stir.
  • Pour into 1 quart casserole dish, garnish with cheese.
  • Bake at 350 for 20 - 30 minutes. Serve with chips.

YUM!