Swiss Steak

From the Kitchen of Tillie the Toiler

Small Round Steak, tenderized and cut into pieces
1 Small onion, chopped
3 Carrotts, cubed
1 can Whole Peeled Tomatoes
1 can Cream of Mushroom Soup
1/2 cup Flour-Salt & Pepper, in bag

Put Season Salt on meat pieces. Shake in flour,salt & pepper mixture in bag.
Brown the meat pieces in HOT Crisco. Add onion and lightly brown.
Add Carrotts, tomatoes, and cream of mushroom soup. Add one soup can of water.
Simmer 1 hour or more.
Serve over mashed potatoes.

For the Love of Pumpkin

Pumpkin Bread Pudding

1 C. whole milk
1/2 C. sugar
1 1/2 t. pumpkin pie spice
2 large eggs, slightly beaten
5 1/2 C.-3/4 inch cubes french or other firm bread
1/2 C. pecans or raisins
1 1/2 c. pumpkin

Instructions:
1. Heat oven to 350

2. Mix milk, sugar, cinnamon and eggs in large bowl with wire whisk until well blended. Stir in bread cubes, pecans/raisins, and pumpkin. Pour into ungreased 1 1/2 quart casserole dish.

3. Bake uncovered 40-45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.

Maple sauce
1/2 C. butter
2 T. water
1 large egg
1 C. sugar
1 t. maple extract or 2 T. Pure maple syrup (this is NOT the same as say, Aunt Jemima’s)

Melt butter in 1 quart saucepan over low heat; do not allow to simmer. Remove from heat; Mix water and egg; stir into butter until blended. Stir in sugar. cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. stir in maple. Cool at least 10 minutes before serving. Store covered in refrigerator.

Light Pumpkin Pancakes

In large bowl mix:
2 c. flour
1 tbsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 tbsp. brown sugar, packed
1 tsp. cinnamon

In small bowl, mix:
2 slightly beaten egg whites
1 1/2 c. skim milk
2 tbsp. oil
1/2 c. canned pumpkin

Add small bowl mixture to large bowl. Stir just until moistened. Heat griddle, brush lightly with oil. Pour batter by scant 1/4 cup onto hot griddle. Makes 16 pancakes.

*****

To negate the "light" status of these pancakes, we added chocolate chips to make jack-o-pancake faces.

What's your favorite pumpkin recipe?

Libby's Old Fashioned Soft Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

PREHEAT oven to 350°F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Cooks Note: For a variation add 1/2 cup chocolate chips or nuts to the recipe.

Estimated Times: Preparation - 10 minutes; Cooking - 18 minutes; Cooling Time - 2 minutes cooling.

Yields 36 cookies.

*****

As usual, I made a few changes to the recipe:

2 1/2 cups all-purpose flour (I used half whole wheat, half white)

1 1/2 cups granulated sugar (I always reduce sugar to 2/3-3/4 of what the recipe calls for. I also used brown sugar in this recipe, because I prefer the flavor)

1/2 cup butter (1 stick), softened (I used 1/4 cup butter, 1/4 cup bean butter. To make bean butter: Grind 1/4 c. of white beans in your wheat grinder to make about 5 T. of bean flour. Put 1 c. of water in large saucepan. Slowly whisk in ground bean flour. Continue to whisk frequently until starts to thicken and bubble. OR mash up canned beans. Then, measure out 1/4 cup. You can freeze the rest to pull out for another recipe later. I make up a bunch and freeze it in 1/2 cup portions.)

I skipped the glaze and added chocolate chips.

Check out this post for another bean-instead-of-butter recipe. This is where I got the idea from.

Happy Fall!

Zucchini Casserole

6 cups zucchini
1/4 cup onion
Boil for 5 minutes, drain. Reserve water to add to soup mixture if too dry. Add to soup mixture.

Combine:
1 can cream of chicken soup
1 cup sour cream
1 cup carrots
(I added about ½ cup zucchini water to make it more moist.)

Combine:
1/4-1/2 cup melted butter
8 oz. Pepperidge Farm Stuffing (the bag with blue on it)

Layer ½ the crumbs on bottom of 9x13 pan. Put all of zucchini mixture on top, then other half of crumbs. Bake at 350 for 30 minutes.

Serving Suggestions: Serve as a main dish with a side salad, or as a side dish. Mmm...

White Chicken Chili

Sauté in Pan:

3 Chicken Breasts (or 12 chicken tenders) cooked w/ salt & pepper, then cubed. (I prefer less chicken)
1 Tb. Vegetable oil
½ tsp. Garlic powder
1 can of chopped green chiles
½ small yellow onion, chopped

Whisk together in a crock pot:
1 can chicken broth
1 can cream of chicken soup
1 can of evaporated milk
1 cup water
1 tsp. Ground Cumin
1 tsp. Dried or ground oregano
¼ tsp. cayenne pepper
½ cup sour cream

Add to crock pot mixture:
1-2 cans of corn, drained
2 cans of northern beans, rinsed & drained (I usually add a third can of beans.)

Add the sauteed mixture to the crock pot & stir well.

Heat in crock pot on low for as long as you need to. I usually leave it for 5 or 6 hours. Remove the lid ½ hour before serving. This will thicken it up a bit. This recipe can also be warmed on the stove to serve immediately.

Serving suggestions: grated cheese, crushed saltine crackers, Fritos. (I prefer saltines, John prefers Fritos)

Note: To make this spicier you can add more green chiles, cumin and cayenne.

Spam, Eggs & Rice

This is one of Bo's favorite things that I make. I learned it from my friend Shawna. She laughed when she heard that we make it frequently. It's a nice, quick meal, that's relatively cheap for those times when you are straped by your budget.

Spam, Eggs & Rice
1 Can of Spam
2 cups of uncooked minute Rice
6-9 eggs (depending on how "eggy" you want it)
3-4 tbsp. Oil (I use olive oil)

Cook rice according to instructions on the box. Set aside. Cube Spam.

Crack eggs & beat. Heat oil in a large pan and scramble eggs. When the eggs are still soft and semi runny add spam to heat it. When eggs are cooked add cooked rice and mix well breaking up any large pieces of egg. Serve with Soy sauce.

*This really is just a version of fried rice, except the rice isn't fried. Healthier, maybe? Okay, maybe not with how unhealthy spam is... :)

**If you don't like spam, you could use cubed ham.

Bo likes his with soy sauce and a little cayenne pepper, I stick with just soy sauce. My 3-year old even likes it.

Green Salsa

I promised to post this. Here goes. Please note: the proportions are approximate, so give and take to your taste buds liking.

10 firm Tomatillos
2 jalepenos, chopped and seeded (unless you like it hotter)
1 bunch of fresh cilantro, separated using just the leaves
1/4 cup red onion, chopped

Boil Tomatillos until soft (about 8-10 min.). Peel the husk off and pull out the stem. Put in blender with onion, 1-2 TBSP. cilantro, and 1/4 of the chopped jalepeno. Blend until smooth. Taste. If you need a little more heat, add more cilantro and jalepeno. You be the judge. Chill and enjoy with your favorite tortilla chips. The salsa may get hotter as it ages overnight.

Turtle Cheesecake

This was another dessert Bo's aunt made for the blessing, and this one was too good. Ya know, like the kind of good that you eat 4 pieces and regret it the next day, but you can't feel too bad because it tasted too good! Yeah, that's this dessert - Heavenly yet sinful all in the same dessert.

TURTLE CHEESECAKE

2 Cups Vanilla Wafer Crumbs
1/2 Cup Butter/Margarine, melted
1 Pkg, (14 oz.) Caramels
2/3 Cup Evaporated Milk
2 Cups Chopped Pecans, Toasted, Divided
4 Pkgs. (8 ox. each) Cream Cheese, softened
1 Cup Sugar
2 tsps. Vanilla Extract
4 eggs
1 Cup (6 oz.) Semi-sweet Chocolate Chips. melted and slightly cooled
Whipped cream, optional

Combine crumbs and butter; blend well. Press into bottom and 2 inches up the sides of a 10 inch springform pan. Bake at 350F 8-10 minutes or until set. Cool. In a small saucepan over low heat, melt the unwrapped caramels in evaporated milk. Stir until smooth. Cool 5 minutes. Pour over crust. Top with 1-1.2 cups pecans. In mixing bowl beat cream cheese until smooth. Add sugar and vanilla. Mix well. Add eggs one at a time, beating well after each one. Blend in cooled chocolate. Carefully spread over pecans. Bake at 350F for 55-65 minutes until filling is almost set. Cool to room temperature. Chill overnight. Garnish with whipped cream and remaining nuts.

Burnt Sugar Candy Bar Cake

One of Bo's aunts made this for the baby blessing this past weekend. It was amazing! I wish I would've taken a picture of it before it got eaten. But trust me, it looks amazing and tastes even better!

BURNT SUGAR CANDY BAR CAKE

3/4 Cup Granulated Sugar
3/4 Cup Hot Water

3 Cups All-purpose Flour
1-1/2 tsp. Baking Powder
1/4 tsp. Baking Soda

2/3 Cup butter, softened
1-1/2 Cups Granulated Sugar
2 Egg Yolks
2 tsp. Vanilla

2 Egg Whites

1 Recipe Browned Butter Frosting

1-1/2 Cups Finely Chopped Assorted Candy Bars (Hershey's, Mars, Nestle', etc.)


Grease and lightly flour three 8x1-1/2 inch round baking pans (if you only have two just save the batter for the third layer until after the first two are done and then bake it and it turns out fine.) or two 9x2 inch pans. In a large skillet cook the 3/4 cup sugar over medium-high heat until the sugar just begins to melt. Do NOT stir. Reduce heat; cook until sugar is a golden brown syrup, about 3-5 minutes more, stirring constantly. Carefully stir in hot water. (It will steam and turn brittle.) Bring mixture to a boil, reduce heat. Continue stirring until mixture is dissolved and free of lumps. Remove from heat. Pour syrup into a large glass measuring cup. Add additional water to equal 1-3/4 cups liquid. Set aside to cool.

Preheat oven to 350F. In a large bowl or sifter mix together flour, baking powder and baking soda. In a large bowl beat together the 2/3 cup butter, 1-1/2 cup sugar, egg yolks and vanilla until mixture is smooth. Alternately add flour mixture and sugar syrup to egg yolk mixture just until combined. In a medium bowl beat egg whites until stiff peaks form, Fold into batter. Divide batter into baking pans; spread evenly. Bake for 25 to 30 minutes or until a wooden toothpick comes out clean when inserted near the center. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans onto wire racks. Cool completely. Prepare Browned Butter Frosting (below).

To Assemble: spread 1/2 cup Browned Butter Frosting over bottoms of two of the cake layers. Sprinkle each frosted layer with half of the finely chopped candy bars. Stack these layers on cake plate, frosted sides up. Place the third layer (unfrosted) on top, rounded side up. Spread remaining frosting on top and sides of cake. Garnish with the coarsely chopped candy bar pieces. Makes 12-16 servings.


BROWNED BUTTER FROSTING
In a small saucepan heat and stir 1/2 cup butter (Use butter only. Margarine or other spreads will not yield same results and could keep the frosting from setting properly.) over low heat until melted. Continue heating (it foams) until butter is a nut brown color. Remove from heat and cool for 5 minutes. In a large bowl beat together two 3-oz. packages of softened cream cheese with 3 tablespoons butter until combined. Beat in about 2 cups sifted powdered sugar. Beat in the browned butter and 1 teaspoon vanilla. Gradually beat in 4-1/2 cups more powdered sugar and 2 to 3 teaspoons milk until frosting is spreading consistency.

Pesto-Mozzarella Stuffed Chicken Breasts

Ingredients
4 Boneless & Skinless Chicken Breasts, rinsed and patted dry
1/2 teaspoon freshly ground black pepper
1/2 cup Pesto Pasta Sauce
1/2 cup perlini fresh mozzarella balls (or use larger balls cut into small pieces)
1/2 cup Fire Roasted Red Peppers


Directions
Prepare a charcoal or gas grill for direct, high heat (you can hold your hand 1 to 2 inches above cooking grate only 3 to 4 seconds; ).
While grill heats, with a sharp knife, cut a pocket lengthwise in the edge of each chicken breast half, taking care to avoid cutting through to the other side. Season chicken pieces on both sides with pepper. Spread about 1 tablespoon pesto inside each pocket, then fill each with 1/4 of the mozzarella balls and 1/4 of the roasted red pepper slices. Rub remaining pesto over exterior of chicken to coat lightly.
Place chicken on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until meat is browned and no longer pink in center (cut to test, but do not disturb filling), about 15 minutes total.

Asparagus Swiss Quiche

Ingredients:

10 bacon strips, diced

1/2 cup chopped onion

1 pound fresh asparagus, trimmed

1 cup (4 ounces) shredded Swiss cheese

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 unbaked pastry shell (9 inches)

3 eggs

1/2 cup half-and-half cream

(I used mozarella cheese, 3/4 cup evaporated milk, 6 eggs)
Directions:

In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.

Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1 -in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.

In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400° for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

Yield: 4-6 servings.

others suggested you can used diced ham w a 1/8 tsp nutmeg;1 more egg & little more cream; broccoli & cheddar cheese. This is a recipe that is easy and you can really have fun with and make however you and your family like it.

German Pancakes

This is another childhood recipe I asked my mom for the other day. I have yet to make them, but plan on doing so soon.

German Pancakes
6 Eggs
1 cup Flour
1 cup Milk
1 tsp. Salt

Preheat oven to 400°. Mix batter until smooth, a blender may be helpful. Put 2-3 tbsp. butter in a 11x13 pan and put in the oven to melt the butter until it is bubbly, be sure not to burn it. Take pan out and add batter to pan then put back in the oven to cook. Cook about 20 minutes or until the edges rise and are golden brown. Serve with syrup, fruit, whipped cream, powdered sugar, etc.

*Using the whole batter in the 11x13 pan makes a bit of a thicker pancake, if you prefer them thinner use a 8x8 pan along with the 11x13.

*In searching for a picture to include I found this serving idea, making individual pancakes by using muffin tins. Be sure to grease the tins really well, and bake for only about 15 minutes, again watch them until they are puffy and golden brown.

Crepes

I got this recipe from my Mom. She made these all the time when I was a kid, and I got a craving for them the other day so I got the recipe. She said she got the recipe from some old lady she knew, but altered it just a little. Here is the original recipe:

Crepes
6 Eggs
3 cups Milk
2 cups Flour
½ tsp. salt
3 tbsp. Brandy
4 tsp. Sugar

Mix together and drop a thin layer (1 tbsp.) into a hot greased pan. Cook until edges turns slightly brown and crisp and then flip and cook other side. Anything can be used as a filling, I prefer the sweet side.

*My mom said she excluded the Brandy, and also the sugar. She thought they were sweet enough already with the fillings.

My suggestions: Use a blender to mix the batter, it makes a smoother consistency. I halved the recipe and had leftovers, so beware that it makes a lot. I didn't add the brandy, but added 1 tsp. of the sugar, but honestly, it probably didn't need the sugar at all. Also, I must have used a large pan because it took 3-4 tbsp of batter to make one crepe. I served my crepes with Chocolate and Vanilla Pudding, Whipped Cream, Fruit - sliced bananas, strawberries and peaches. Having lots of options on the table makes a good variety for everyone. (Bo would've preferred some meat or something, but still liked them!)

Food Storage Recipes

These recipes were prepared for an Enrichment activity I helped put on. I talk about it here.

Wheat Thins

1 3/4 cups whole wheat flour
3/4 tsp. salt
1 ½ cups flour
1/3 cup oil
1 cup water

Mix dry ingredients. Add oil and water. Knead as little as possible to make a smooth dough. Roll dough very thin. Score with a knife at desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 until light brown and crisp, about 30-35 minutes.

Wheaties

2 cups course-ground whole-wheat flakes
2 cups water
1 tsp. salt

Mix lightly with spoon until free from lumps. Beat just until mixed. Pour onto cookie sheet or jelly roll pan. Use ½ cup dough on a 12-inch by 15-inch cookie sheet. Tip sheet back and forth to cover entire surface. Drain excess (about 1/4 cup) from one corner, leaving a thin film. Bake at 350 for 15 minutes. Break into bite-sized pieces.

Vegetable Soup

1 lb. Hamburger
1 to 2 T. Dehydrated Onion
Brown together, drain fat

Add:
1 Cups Dehydrated Carrots
2 Cups Dehydrated Potatoes
8 cups tomato juice (or whole tomatoes blended) (about 20 oz.)
1 cup water
1 T. sugar
salt
pepper
garlic to taste

Cook until tender about 1/2 hour.

Curried Lentils and Rice

2 cups rice
1 Tbsp vegetable oil
1 Tbsp curry powder
1/2 tsp powdered onion
4 cups water
1 cup brown lentils
1 tsp honey
1 Tbsp balsamic vinegar
1 tsp salt

Cook rice according to package directions. Heat oil and curry powder together in a large saucepan over medium-high heat. Add the onion powder and cook for 2 minutes, stirring occasionally. Add the water and lentils and bring to a boil; reduce heat. Cover and simmer 22 minutes, until lentils are soft. Remove from heat; stir in the honey, vinegar, and salt. Ladle over bowls of rice. Optional: Top with cilantro, cheese and sour cream.
http://safelygatheredin.blogspot.com/2009/01/food-storage-friday-curried-lentils-and.html

Cream of Bean (Chicken) Condensed Soup

• Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 2-4 t chicken bouillon (to taste) in a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).

Use this with cooked veggies and/or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans (this replaces a can plus the water or milk in recipes).
http://foodstoragemadeeasy.net/2009/03/29/beans-the-magical-fruit/

Cost/Calorie Comparison
Cream of Bean Soup (10 oz.):
110 calories
0 grams fat
13 grams fiber
8 grams protein
~20 cents

Cream of Chicken Soup (10 oz.):
300 calories
20 grams fat
2 grams fiber
8 grams protein
~$1.00

Low-fat Cr. Chicken (10 oz.):
170 calories
5 grams fat
2 grams fiber
8 grams protein
~$1.30

Fried Rice

1/3 cup rice cooked in 2/3 C water with a chicken-flavored bouillon cube.
Saute bacon or ham, carrot chopped fine, celery chopped fine, green onion chopped fine,
green pepper chopped fine, celery chopped fine
Remove vegetables from pan. Scramble egg in pan . Add rice & vegetables to egg and stir.

Apple Crisp

3 lbs tart apples (reconstitute dry apples)
2 T lemon juice
1/2 c brown sugar packed
1/2 t cinnamon
1/2 t nutmeg
1/3 c all purpose flour
1/3 c sugar
1/3 c rolled oats
4 T butter
1/2 c chopped walnuts or pecans

Preparation:

Reconstitute apples by pouring 2 cups boiling water over 4 cups dried apples and letting stand for at least 5 minutes. Drain. In a bowl add lemon juice, brown sugar, cinnamon, and nutmeg to apples.

In another bowl combine, flour, sugar and oats. Cut butter into 8 small pieces and cut butter into flour with a pastry blender or two forks until mixture is crumble. Stir in chopped nuts.

Butter a 9" square baking pan. Spread apple mixture in bottom of baking dish, then sprinkle within flour mixture. Bake at 375 for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temp, with vanilla ice cream, or a little heavy cream if desired.

Pinto Bean Fudge

1 cup cooked soft pinto beans (drained and mashed)
1/4 cup milk
6 oz. Unsweetened chocolate
2 lbs. Powdered sugar
1 Tb. Vanilla
6 Tb. Butter or margarine
nuts (optional)

In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish. Shill 1-2 hours.

Pinto Bean Pie

½ cup sugar
2 eggs, beaten
1 heaping cup mashed, cooked pinto beans
1 cup brown sugar, packed
½ cup butter, softened
1 unbaked 9-inch pie shell
whipped cream or ice cream

Beat until creamy: sugar, brown sugar, eggs and butter. Add pinto beans, blend well. Pour into unbaked pie shell and bake at 375 for 20 minutes. Reduce heat to 350 and bake an additional25 minutes or until a knife inserted in center comes out clean. Serve with whipped cream or ice cream.

Whipped Topping #1

3 ½ Tb. Instant powdered milk
2 Tb. Cold water
4 Tb. Sugar
1 cup boiling water
2 tsp. Unflavored gelatin
1 teaspoon vanilla

Dissolve dry milk in boiling water. Soak the gelatin in cold water. Combine the dissolved gelatin and sugar with your hot milk and stir. Chill in the fridge until it jells. Beat the mixture until it aquires the consistency you would like. You may need to add a little water as you are beating for the right consistency. Add the vanilla and whip again.

Whipped Topping #2 (not quite as good, but easier)

Mix 1/2 cup Instant Nonfat Dry Milk with 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Serve as a topping instead of whipped cream.

Heavenly Jell-O

1 large package Jell-O
1 large package vanilla pudding (NOT INSTANT)
3 cups water

Put Jell-O, pudding, and water into sauce pan. Bring to a boil. Boil one minute and remove from heat. Pour into a bowl and refrigerate 4-6 hours. Top with whip cream and ENJOY!!

We love orange or peach Jell-O, but any flavor can be used.

Potato Casserole

My good friend Sarah gave me this recipe and it is so yummy! This is what we would call "funeral potatoes". And I can't make anything with out changing it a little, but I'll give the original recipe then add my notes of what I changed.

Yummy Potato Casserole
6 medium potatoes (par boiled)
1/4 cup margarine
1 carton sour cream (16 oz.)
1 can cream of chicken or mushroom soup (10 oz.)
1 teaspoon dry onion or some chopped onion
1 cup shredded sharp cheese
1 cup crushed corn flakes

Cook potatoes, peel and grate. Melt margarine with soup until blended. Add sour cream, onion and cheese and mix well. Pour over grated potatoes. (I mix them together.) Put in 9 x 13 inch dish. Sprinkle the top with corn flakes. Bake at 325 for 1 hour. It will be thick but just mix the best you can and then put it in the pan.

My notes: **So instead of parboiling the potatoes I just microwaved them for about 4-5 minutes until the were easy enough to poke with a fork but not to the baked potato stage yet. I let them cool before shredding, but still used hot pads to shred since they were still hot. Along with what is called for I added milk to mine too, I wanted it a bit more creamy. I think I added a little less than a cup. I also added salt and pepper before baking, since I'm a salty kind of person, but know that the recipe truly doesn't need it. And then instead of corn flakes on top I put bread crumbs, which I didn't end up liking. Bo and I decided it would've been awesome to put French's Onions on top for a good flavor; we're going to try that next time. I even contemplated adding some chopped ham into it, but didn't have any. No matter what, this recipe turns out tasty!

Pasta Chicken Salad

6 cups cooked chicken, cubed
1 pkg. Bow tie pasta-cooked and drained
sliced green onions
16 oz. Kraft coleslaw dressing
2 cups mayonnaise (see note)
salt and pepper to taste
1 lb. grapes halved
1 cup chopped celery
1 20 oz. Can pineapple tidbit, drained
1-2 medium apples, chopped
slivered almonds

Combine chicken, pasta, green onions, coleslaw dressing, mayonnaise, salt and pepper and chill. Just before serving, add the remaining ingredients. Makes about 20 servings

Note: The last I made this, I didn't have any mayo, so I used only the dressing, just enough to make it wet -- I used about 10-12 oz. I think I like it better without the mayo.

Crazy Cocoa Cake

At our Enrichment Activity the other night a lady in our ward make this amazing cake. I got the recipe from her, so I thought I'd share. The cake reminded me of the cake on the movie Matilda, ya know, the big one that the boy has to eat. That cake looked so good, so I'm glad to have the recipe now to make my own cake! ☺

Crazy Cocoa Cake
3 cups flour,
2 tsp Baking Soda
1 tsp Salt
2 cups Sugar
1/3 Cup Cocoa
1 Tbsp Vanilla
¾ cup Oil
2 Tbsp Vinegar
2 cups water

Sift together flour, Baking Soda, Salt, Sugar and Cocoa. Make 3 wells in the dry mixture, in the first put Vanilla, the next put Oil, and the last put Vinegar. Pour water over all of it and stir until well blended. Pour into a sprayed 9x13 pan and bake at 350° for 30 minutes.

Topping:
3 Tbsp cornstarch
2 Tbsp Cocoa
1 cup Sugar
¼ tsp Salt
1 cup Water
1 tsp Vanilla
2 Tbsp Butter

In a heavy saucepan mix cornstarch, Cocoa, Sugar, and Salt. Slowly add Water and stir while cooking over medium heat. Mixture will thicken. Take off heat and add Vanilla and Butter. Pour onto cooled cake while topping is hot. Cool cake and serve.

Best Berry (or apple) Muffins

Preheat the oven to 400 degrees.

In a medium mixing bowl, sift together the following:

1 1/2 C. Flour
1/2 C. Sugar
2 tsp. baking powder
1/2 tsp. salt

In a separate bowl, or liquid measuring cup mix well:

1/4 C. oil
1 egg
1/2 C. milk

Create a well in the center of the dry ingredients and pour in the liquid mixture into the dry mixture. Mix just until moistened, DO NOT OVER STIR. Add 1 Cup berries of choice. Blueberries, blackberries or raspberries are especially good. Stir them into the mixture. Spoon into prepared muffin cups or greased muffin pan, about 2/3 full. Bake 15-20 minutes, or until lightly golden on tops.

For Apple variations:

I like to add apple for moisture and to make them go a little further. Pick a sweet apple, Golden delicious or Jonnygold apples are my favorites, and chop or grate one apple and add to the dry ingredients as well as 1/2 tsp. cinnamon (opt.) and proceed as normal. This muffin recipe also makes wonderful apple muffins (no berries) if you add 1 Cup of chopped or grated apples in place of the berries, approx. equivalent to 2 apples. You can also substitute brown sugar for white and can add a crumble topping of brown sugar, cinnamon, oats and butter.

Recipe Call

I have a confession to make... Next week I will be married to my husband for 6 years, and in that time I have never make muffins from scratch. Scary, I know! I have always bought the boxed kind and made them, and trust me, we make muffins a lot. So in an attempt to save money and make better muffins, I'm asking for muffin recipes from you. Any kind is good, and the more different kinds, the better! Please, I need some confectionery help!! ☺

**If you're a cook, just post the recipe - be sure to use a label of bread & muffin, if you are not just post the recipe in the comment section for this post. (And if you're not a cook, and want to be leave a comment with your email address and I'll invite you!)

Pizza Crust

Pizza Crust

2 pkg active dry yeast
7-8 cups flour
1 tsp. Salt
1 tbsp. sugar
2 ½ cups very warm water (110° – 115°)

Combine yeast, 2 ½ cups flour, salt, sugar and warm water in a large bowl. Beat at low speed for 30 seconds, scrape sides of bowl. Beat 3 minutes at high speed. Stir in enough flour to make a moderately stiff dough. Knead about 10 minutes. Place in a greased bowl and turn over to grease top. Cover and let rise about 45 minutes until double. Punch down dough and divide in half for thick crust or into quarters for thin crusts. Roll ½ to ¼ inch thick, place on baking sheet and form edges.

Chicken Wraps

I totally made this up, but it's one of my favorite things to eat right now. Probably not as healthy as I should be eating, but give me a break, I'm pregnant!

Chicken Wraps
Breaded chicken strips (get from the freezer section)
Tortillas
Cheese - grated
Lettuce
Avocados
Ranch dressing

Depending on how many I am making, is what I cook for the chicken. I usually make 2 wraps and I usually cook 2-3 strips. Fully bake the strips, until crispy and cut into pieces/strips (I'm sure you could use grilled chicken to make them not as fattening). Warm your tortilla until it's soft, I warm mine on a cast iron skillet, but the microwave works too. Place strips of chicken in the middle of the tortilla in a line, add ranch dressing. How much you use is up to you, I personally like a lot, but too much makes them gooey and somewhat over powering. Next add the grated cheese, lettuce and avocado. I like to top the lettuce with a little more ranch just so there is ranch throughout the wrap. Wrap up and enjoy!

If you try this and you find other toppings that you like, leave a comment and tell me what you use. The variety would be a nice change!

Sour Cream Dinner Rolls

Sour Cream Dinner Rolls

2 tbsp. yeast
1 cup warm water
2 cups sour cream
1 cube butter
1 cup sugar
1 tsp. Baking powder
1 tsp. Salt
2 eggs
7 to 8 cups Better for Bread flour

Mix yeast and warm water. In a glass bowl warm sour cream and butter in the microwave for 1 to 2 minutes. Combine the sour cream and butter with the yeast in water in a large and stir in sugar, baking powder, salt, eggs and flour. This is a soft sticky dough, let it rise until double or put in the fridge covered overnight. Divide into fourths and roll out in a circle on a greased surface cut crosswise into 8 wedges, roll up from wide end to narrow point and form into crescents. Place crescents on baking sheets and let rise. Bake for 10 to 15 minutes until golden.

Ambrosia

Ambrosia

1 ½ cups drained mandarin orange chunks
2 apples – chopped
2 bananas – sliced
1 tub sour cream
1 pkg. Mini-marshmallows
½ cup coconut
½ cup pecans
1 ½ cups drained pineapple chunks

Mix together all ingredients and refrigerate.

Slow-Cooker Baked Beans

Slow-Cooker Baked Beans

3 cans pinto beans, drained, rinsed (Any beans can be used if wanted)
¼ cup firmly packed brown sugar
3 slices of bacon - chopped
1 cup barbecue sauce
1 small onion - chopped

Place all ingredients in slow cooker; mix well. Cover with lid. Cook on low for 4-6 hours or high for 3 hours.

Chicken Chalupa

Chicken Chalupa

12 – 8 inch soft flour tortillas
1 ½ cups cooked chicken, cut up
1 cup sour cream
1 can cream of chicken soup
6 tbsp. salsa
16 oz shredded Monterey Jack cheese
1 can green chile – optional

Mix sour cream, soup, salsa and ¼ of the cheese with ½ cup of water. Set aside ¾ of this sauce. To the rest add the chopped chicken. You can add a small can of green chilies to this if wanted. Fill tortillas with 3 tablespoons of mixture, roll up and place in an oblong pan. Repeat with the rest of the tortillas. Spread the mixture over all the rolled up tortillas, then top with the remaining cheese. Bake at 350° for 40-45 minutes. Can be frozen.

Chocolate Chip Cream Cheese Bars

Chocolate Chip Cream Cheese Bars

Crust & Topping:
2 cups Oats
½ cup nuts (optional)
1 ¾ cups flour
¾ tsp. Salt
1 cup butter or margarine
1 cup firmly packed brown sugar
½ tsp. Baking soda

Combine and beat on low speed until well blended. You can add up to 2 tsp. Water if mixture is too dry. Reserve 2 loose cups for topping and press the rest into the bottom of a greased 9x13 cake pan.

Filling:
1 (8 oz) pkg. Cream cheese
2 cups powdered sugar
2 tbsp. Water
1 cup chocolate chips or M&M’s

Mix cream cheese, powdered sugar and water together until blended smooth. Spread over the bottom crust and sprinkle with the chocolate chips, M&M or chocolate candy of your choice.

Topping:
Sprinkle the reserved 2 cups over the pan while crumbling with your fingers as needed. There will be cream cheese and chocolate pieces “peeking through”.

Bake at 375° for 25 minutes or until golden brown. Cool before cutting and removing from the pan.

Pumpkin Bread

Pumpkin Bread

3 cups sugar
1 cup Cooking Oil
4 Eggs
3 1/3 Cups all-purpose flour
2 tsp. baking soda
1 ½ teaspoons salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2/3 cup water
1 (15 oz) can pumpkin

In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside. In a large bowl combine flour, baking soda, salt and cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans. Bake at 350° for 55 to 65 minutes. Makes: 2 Loaves (32 servings)

Pumpkin Spice Bars

Pumpkin Spice Bars

4 eggs
1 teaspoon baking soda
2 cups sugar
¾ teaspoon salt
1 cup vegetable oil
½ teaspoon ground ginger
1 can (16 ounces) pumpkin
¼ teaspoon ground cloves
2 cups all-purpose flour
½ cup raisins (I don’t add these)
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ cup chopped nuts

Heat oven to 350°. Grease jelly roll pan, 15½ x 10½ x 1 inch. Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves. Mix in raisins (if using). Pour batter into pan. Bake until light brown, 25 to 30 minutes. Cool; frost with Cream Cheese Frosting. Sprinkle with nuts*. Cut into bars. About 2 x 1½ inches. Refrigerate any remaining bars. The nuts can be toasted before sprinkled on the cake. Frost with Cream Cheese Frosting.

Cream Cheese Frosting

Cream Cheese Frosting

1 (8 oz) pkg cream cheese - softened
1 stick butter
1 tsp. vanilla
1 box powdered sugar

Beat cream cheese and butter until fluffy then add vanilla beat until well blended. Add powdered and beat until soft and fluffy.

Baking-Powder Biscuits

2 cups flour
3 tsp. baking powder
1/2 tsp salt
1/4 cup shortening or soft butter
2/3-3/4 cup milk

Sift dry ingredients into bowl. Cut in shortening or butter until it forms coarse crumb-like mixture. Add milk all at once and stir until dough forms. Add enough milk that the dough holds together but isn't too sticky. Knead on floured surface about 10-12 strokes. Roll out to be about 1/2 inch thick and cut with cookie cutter, biscuit cutter or just use the lip of a cup.

Bake on ungreased baking sheet

Blackberry Brownies

Such a yummy use for blackberries, and its like those annoying seeds just melted away! Fabulous dessert!

3/4 cup cocoa
1/2 tsp. baking soda
2/3 cup butter, melted and divided in half (I just melted 1/3 cup twice)
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cup flour
1 tsp. vanilla
1/4 tsp. salt
approx. 2 pints blackberries (raspberries would probably be just as tasty)

Preheat oven to 350F. Grease 9X13-inch baking pan.

Stir together cocoa and baking soda in mixing bowl; add 1/3 cup butter, mixing well. Add all the boiling water and stir until mixture thickens. Stir in sugar, eggs, and remaining 1/3 cup butter. Add flour, vanilla, and salt. Blend completely. Pour half of the batter into prepared pan. Gently place blackberries on top of batter. Cover berries with the remaining batter.

Bake 30-40 minutes, or until toothpick inserted comes out without goop about 2 in. from edge of pan. Good warm, even better cooled.

Chicken Roll-Ups

Chicken Roll-Ups

1 pkg. Crescent rolls
2 cans Hormel Chicken – drained
¼ cup melted margarine
1 small pkg cream cheese, softened
2 jars chicken gravy
½ tsp. Lemon pepper seasoning

Mix chicken, cream cheese, lemon pepper and little of the melted margarine together. Put a large spoonful of chicken mixture into a crescent roll and roll normally. Seal ends, brush with remaining margarine and bake at 350° for 15-20 minutes, serve with mashed potatoes and the gravy.

Corn Chowder

This has become one of my very favorite soups. Especially in cold winter months.

1/2 cup chopped onion (I use dried onion and add a little water while it's cooking)
1/2 cup green bell pepper
1 Tb cooking oil

Cook onion and bell pepper in hot oil until onion is tender but not brown.

1 can chicken broth (I use chicken bouillon and water)
1 cup cubed, peeled potato

Stir in chicken broth and potato. Bring to boiling, reduce heat. Cover and simmer for 10 minutes.

3 cups frozen corn (I've also used drained canned corn)

Stir in corn. Cook, uncovered, about 10 minutes more or till potato and corn are tender. Stir occasionally.

1 cup milk
1 Tb salt
1/4 tsp pepper
1/4 tsp salt

Combine in a small bowl, then stir into the corn mixture.

2 slices bacon

Crisp-cook, drain and crumble bacon. Add to soup, and stir.

1 cup of soup has: 180 calories, 6 grams fat, and 4 grams of fiber

Options:

• before adding the corn, blenderize half of it to make a thicker soup.
  
• add 1/2 cup shredded cheddar cheese with the bacon.
• add several slices of cut-up ham instead of, or in addition to, the bacon. It makes it a heartier, and more filling meal.
  

Cran-Raspberry Butter

Cran-Raspberry Butter

1 cup canned whole-berry cranberry sauce
½ cup raspberry preserves
2 cups softened butter
1 tbsp powdered sugar

Combine all ingredients in a mixing bowl, beat for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Make 3 half cups.

Honey Butter

Honey Butter

½ cup softened butter
¼ tsp vanilla
1 egg yolk
1 cup honey

Whip butter, vanilla, and egg yolk. Gradually whip in honey until light and fluffy.

Dinner Rolls

Lion House Dinner Rolls

2 tbsp yeast
2 cups warm water
2 tsp salt
1 egg
1/3 cup sugar
1/3 cup shortening or butter – soft
2/3 cup non-fat dry milk
5 – 6 cups flour

In a large bowl mix yeast and water and let stand for 5 minutes. Then add sugar, shortening, salt, dry milk, egg and 2 cups flour. Beat together until smooth. Gradually add remaining flour until soft dough is formed. Place on to a lightly floured surface and knead until smooth and elastic. Cover and let it rise until dough doubles in bulk. Then punch it down and divide into thirds. Roll out on third into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent. Place on a greased cookie sheet with the point on the bottom. Garnish the tops with butter (melted). Let the rise again. Bake at 400° for 15 minutes. Serve warm. Makes 3 dozen.

Baked Potato Soup

Baked Potato Soup

4 large baking potatoes (2 ¾ pounds)
2/3 cup butter
2/3 cup flour
¾ tsp. Salt
¼ tsp. White pepper or ½ tsp. Black pepper
6 cups Milk
1 cup Sour Cream
¼ cup thinly sliced green onions
10 bacon strips crumbled
1 cup shredded cheese

Bake potatoes until tender, cool completely. Peel and cube potatoes. In a large saucepan, melt butter, stir in flour, salt and pepper until smooth. Gradually add milk into pan. Bring to a boil, cook and stir 2 minutes until thick. Remove from heat, whisk in sour cream. Add potatoes, green onions, bacon and cheese.

Coming soon...

Keep posted on the blog, I'm going to start posting quite a bit. I recently did a cook book for my ward and I wanted to post a couple of recipes that I put in it that sounded delish' to me!

And as always, anyone who wants to join just leave your email address and how you found the blog and I'll add you to be a "cook"!

Chewy Ginger Cookies

I figured this blog hadn't been posted on in a while so it's about to post something new. I was invited to a Cookie Party during the holidays which was fun and very helpful. Depending on how many people can depends on how many cookies you make. Example, say you invite 10 people to your party, everyone invited would make 12 dozen cookies. Now, you're thinking what I was thinking, "Wow! That's a lot of cookies!" But hear me out, you make a dozen cookies for each person (10 people plus you as the host) and then a dozen to share at the party, that way everyone gets to try your cookie before you go home. Then you switch cookies, that way you go home with 11 dozen cookies. That's still a lot of cookies but it takes out the work for Christmas cookie plates, you have a variety and you didn't have to cook all of them! My point, I picked up some good recipes from the party (you bring copies of your recipe to share), and here is my favorite!:

Chewy Ginger Cookies

2 cups flour
1 ½ tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
½ tsp. nutmeg
1 tsp. baking soda
½ tsp. salt
¾ cup shortening
1 cup sugar
1 egg
¼ cup dark molasses
1 ½ tsp. vanilla extract

Preheat oven to 375°. Whisk first 7 ingredients together, set aside. Beat shortening and sugar until light and fluffy. Add egg, molasses, and vanilla to shortening mixture and mix until just combined. Mix dry ingredients into wet, one cup at a time. Form dough into 1 inch balls and coat in sugar. Bake for 9-11 minutes. Golden and cracked is a good sign. Enjoy!

Chocolate Chip Pumkpin Cookies

This was also one of my favorites from the cookie party!:

Chocolate Chip Pumkpin Cookies

½ cup Shortening
½ cup Butter
1 cup White Sugar
1 cup Brown Sugar
2 Eggs
2 tsp. Vanilla Extract
1 can of Pumpkin
4 cups Flour
1 ½ tsp. Baking Powder
1 ½ tsp. Baking Soda
1 tsp. Salt
1 ½ tsp. Ground Cinnamon
½ tsp. Ground Nutmeg
1 cup Chocolate Chips

1. Preheat oven to 375°. Grease cookie sheets.
2. In a large bowl, cream together the shortenings and both sugars until smooth. Beat in eggs one at a time. Stir in vanilla and pumpkin until well blended. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a separate bowl; stir into the pumpkin mixture. Mix in the chocolate chips.
3. Drop spoonfuls onto cookie sheets. Bake for 12-15 mintues until edges begin to brown. Allow to cool for a few mintues on the baking sheets before removing to write racks to cool completely. Makes about 6 dozen cookies.