Compliments of Guy Fieri ;)

16 ounces spaghetti pasta
1 pound thick-cut bacon, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine (we used diluted red wine vinegar)
4 tablespoons basil
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Boil water and cook noodles.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then add wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

I had green beans and red peppers in my fridge and found this recipe and loved it!

• In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
• Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
• Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
• Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.
• Serve warm with potatoes or any main dish you desire.

 

This has been a long-standing tradition in the Dopp home to make Honey Candy during the holidays. Here is the recipe.

2 cups sugar
1 cup honey
1 cup cream
dash of salt

Prepare wax paper pieces to roll the candy into. A cutting board
works well for this if you have one.

Cook on medium heat, stirring until the temperature reaches 285
degrees. Once you reach the temperature, poor the mixture onto a
liberally greased cookie sheet or candy stone if yo have one. We fold the
mixture back into itself while we allow it to cool enough to be
handled. Once it can be handled (will still be very warm), grease your hands with butter and stretch and fold it back into itself. Continue to do this as quick as possible until the color changes to almost white and it begins to harden. At this point, you need to stretch it into a long single tube about 1/2 inch in diameter so you can cut it into bite size pieces and wrap them into the wax paper.

If you didn't like Brussel Sprouts before, try this!  Trust me - they're GOOD!

• Brussel sprouts
• Chopped walnuts, pecans, or hazelnuts
• Olive oil
• Salt and pepper

Preheat oven to 350.  Wash brussel sprouts, cut in half lenghtwise, and put in a bowl.  Add about 1/2 cup of nuts of choice.  Drizzle with olive oil, add salt and pepper and toss to distribute evenly.  Spread only 1 layer thick on a foiled cookie sheet and bake for about 45 minutes or until they are tender and toasted.

4 oz saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans (if desired)

Preheat oven to 400 degrees.
Place saltine crackers in a single layer on a foil-lined cookie sheet.
In a saucepan combine the sugar and butter.  Bring to a boil and boil for 3 minutes.  Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees for 5-6 minutes.  Remove from oven and sprinkle chocolate chips on top.  Let sit for 5 min.  Spread melted chocolate and top with chopped nuts.  Cool completely (chill in refrigerator or freezer) and break into pieces.  Store in airtight container in fridge.

1 lb cooked ham, chopped
3/4 cups sliced green onions
3/3 cups chopped green bell peppers
3 cups shredded cheddar cheese (divided)
10 corn tortillas
5 eggs beaten
2 cups half and half
1/2 cup milk
1 tbs all-purpose flour
1/2 tsp garlic powder
1 dash hot pepper sauce

Mix ham, green onions, & green peppers. Spoon 1/3 cup of the ham mixture & 3 tbs shredded cheese onto each tortilla then roll up. Carefully place filled tortillas, seam side down in a greased 9 x 13 baking dish.
Mix eggs, cream, milk, flour, garlic powder, and hot sauce. pour egg mixture over tortillas. Cover and refrigerate overnight.
The next morning bake, uncovered in a preheated oven to 350 deg. for 50 to 60 minutes or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes, or until cheese melts. Let stand at least 10 minutes before serving.

1 16 oz jar of lightly salted peanuts
1 16 oz jar of unsalted peanuts
1 bar sweetened Bakers German Chocolate
2 pks 11 1/2 oz Milk Chocolate Chips
1 20 oz pkg Chocolate almond bark
1/2 of a 20 oz Vanilla Almond Bark

Cut bars into pieces and put in a crock pot along with chips, add nuts last. Put on lid and set cooker on LOW and do not open lid for 2 hours. I use a pot that measures 9" across and is 4 3/4 " deep. My little red crook pot is to small. After 2 hours stir all well and spoon out on wax paper in clusters the size you want. This doesn't harden fast like fudge so you have plenty of time to do it. let cool. Makes a big batch and it freezes well.
VERY GOOD.

1/4 cup butter
1 cup brown sugar
1/2 cup karo syrup

Boil to a soft ball take off stove then add 1/2 can
sweetened condensed milk, and put back on stove and
boil until a soft ball, then add 1/2 tsp vanilla
pour over large bowl of popped corn and stir. (about 15 cups)

10 cups popped corn
1 cup granulated sugar
1 cube Imperial Margarine (it must b e Imperial other margarines will not work)

In a heavy pot large enough for 10 cups of corn, cook the sugar and margarine on medium high to high heat.
Stirring constantly until it turns a caramel color. Remove from heat. Stir in popped corn, coating as much as possible. Pour out onto foil, spread out. Let cool thoroughly. store in covered plastic container or ziplock storage bag.

Cook 5 to 10 minutes, and wash your pan after each batch of caramel you cook.

1/2 cup soften butter
4 oz cream cheese (softened)
1 cup finely chopped hazelnuts
1 tsp almond extract
1 lb chocolate almond bark

In a large bowl, beat butter, and cream cheese at medium speed with an electric mixer until smooth.
Beat in hazelnuts and extract. gradually beat in confectioners sugar. cover and chill for 2 hours.
shape dough into 1/2 inch balls. place on waxed paper-lined baking sheets. freeze for 2 hours until firm.
Melt chocolate almond bark according to package directions. Dip frozen hazelnut buttercreams into melted chocolate using toothpicks, or 2 forks place on waxed paper. Drizzle with melted white chocolate if desired.

Almond Chocolate Balls
2 (l6 oz) boxes confectioners sugar
1/2 cup (1 stick) butter, softened
1 (14 oz) can sweetened condensed milk
1 tsp pure almond extract
1 (14 oz ) package shredded coconut
1 1/2 cups chopped nuts
1 (12 oz) package chocolate chips

Cream together sugar and butte in a bowl; add milk. stir in almond extract, coconut, and nuts; mix well.
Form candy into 1 inch balls, place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (if chocolate becomes to thick, return to heat for a minute or so to thin) with a toothpick, dip each ball in chocolate and place on waxed paper until set.

Thanks from Grandma Jo Ann! These are amazing!

1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter
1 cup heavy cream
1 tsp vanilla
3 1/2 cups chopped pecans
1 lb chocolate almond bark, melted. (Grandma buys Ghirardelli melting bars from Sams Club after Christmas when they go on sale.)

In a medium saucepan, combine sugars, and corn syrup. over medium-high heat cook to 250 degrees on a candy thermometer. Add butter, stir until melted. Stir in heavy whipping cream and cook to 242 degrees. Remove from heat, and stir vanilla and pecans. drop 1-inch apart by teaspoonfuls, onto parchment paper. (DO NOT USE WAXED PAPER) let cool for 30 minutes. (I put in freezer for a while).
Dip each turtle into melted chocolate using toothpicks or 2 forks, allowing excess chocolate to drip off.

Yummy green salsa recipe that we ate over Thanksgiving at Grandma Jo's house. Compliments of Grandma Jo Ann.



 
5-6 Tomatillos (lime size)
2-3 Avocados
1/2 Onion
1-2 Jalepenos
1-2 bunches Cilantro
1 garlic clove
1 1/2 TBSP Lime juice
Salt, to taste

Puree together in a blender.

From Mom - we loved eating these as kids and now I love making them with my kids

1 Tbsp yeast
1 Tbsp Sugar
1 ½ c warm water
4 c flour

Mix ingredients together adding flour last. Knead until smooth. Shape into animals or pretzels. Brush with melted butter & sprinkle with salt. Place on lightly greased cookie sheet. Bake @ 375 degrees for 10 minutes.

From Mom
These are fun because of the bright colors (match color with holidays)

2 eggs
½ cup margarine
1 cup sugar
2 ½ cups flour
Pinch salt
1 tsp baking powder
1 small package Jell-O (flavoring your choice)

Cream butter and sugar. Add eggs. Add Jell-O. Add flour, baking powder, and salt. Roll small teaspoonfuls into balls and place on greased cookie sheet. Use glass with indented bottom. Sugar the bottom of glass and press cookies lightly. Bake @ 350 degrees for 8-10 minutes until color is very light.

I got this from Mom and she called it "Mom's Quick Soup", so I think it actually comes from Grandma Cheryl

Easy and great for rainy days.

½ lb hamburger
1 can each:
Bean with Bacon Soup
Vegetable Soup
Tomato Sauce
Water (1-2 cans)

Brown hamburger. Add remaining ingredients and heat through.

From Mom
Great for left-over turkey or anytime with chicken.

3 cups turkey or chicken – cooked and chopped
2 tbsp soft butter
6 oz cream cheese
Celery
Onion
4 ounces mushrooms (if canned – drain)
2 cans crescent rolls

Sauté celery and onion in butter. Mix celery, onion, butter and cream cheese. Add mushrooms and meat. Open rolls and place ¼ cup mixture on each. Mold dough around mixture in any shape. Melt 4 tbsp butter. Roll each pillow in butter and then in bread crumbs. Place on cookie sheet. Bake @ 375 degrees for 20 minutes.
Gravy:
4 tbsp butter
8 tbsp flour
3 cups chicken broth
1 can canned milk

Makes a white sauce – melt butter and stir in flour until dissolved. Add liquids and simmer until thickened. Could use cream of mushroom soup as a topping instead if desired.

There should be a better name for this - it's delicious!
From Mom - as far as I know :)

Boneless Chicken
Bacon – semi cooked
Dried beef circles* [*in a jar in canned meat isle]
Cream of mushroom soup
Sour cream

Lay chicken out. Put beef inside & roll up. Put 1 slice of bacon around each. Place in baking dish. Mix equal parts soup and sour cream and pour over chicken (the more sauce the merrier.) Bake @ 250-275 degrees for 4 hours. -Cover w/ foil for 3 hours then remove for last hour. Serve with rice.

from Grandma Cheryl

2-3 lbs boneless roast (chuck roast)
1 can Campbell’s French Onion Soup
1 can Campbell’s Beep Consommé Soup
1 can Beef Broth
1 tsp beef bouillon granules

Place roast in Crockpot. Combine all soups/broth and bouillon. Pour over roast. Cook on low for ~ 6 hours. Remove meat and shred. Serve on rolls. Use cooking juice as dip.

4 frozen boneless chicken breasts
2 16 oz jars salsa (your favorite kind)
1-2 tsp lemon juice
1-2 tsp lime juice
1-2 tsp garlic powder

Cook in crockpot for 4-5 hours on low. 
Shred chicken.  Serve with chips or in a tortilla with cheese and sour cream.

From Aunt Lisa

3/4 c "Imperial" margarine
1 c water

Combine and bring to a boil

Add: 1 c flour
1/4 tsp salt

Stir into above mixture until it forms a ball
Let cool 5-10 minutes
Then beat 4 eggs in 1 at a time until it becomes smooth
Spread in a sprayed cookie sheet
Bake @ 400 degrees for 25 minutes
Let cool completely

Beat 8 oz cream cheese until smooth

Combine 2 pkg vanilla instant pudding
and 3 cups milk

Add vanilla mixture to cream cheese
Spread over puff
Top with cool whip and drizzle with Hershey's chocolate syrup.

from Grandma JoAnn

2/3 c sour cream
2/3 c mayo
1 TBSP onion (finely chopped)
1 TBSP parsley (finely chopped)
1 tsp dill weed (dried)
1 tsp seasoning salt

Mix together.  Serve with veggies or potato chips.

Another one of Mom's famous recipes:

• 2 cans Crescent rolls
• 8 oz cream cheese
• Sour cream
• 1 packet Ranch Dip Mix
• Veggies - any kind you want.  I like to make sure I have a variety of colors so I use green pepper, carrots, and tomato.  You could also use red or yellow peppers or cucumber or an other favorite vegetable.

Spread out crescent rolls on a cookie sheet and press sides together so it makes one large "crust".  Bake according to directions on can (~350 degrees for 11-13 min).  Let cool.

Mix softened cream cheese, Ranch packet, and sour cream.  You could use more cream cheese and less sour cream, or vice versa (depends on your taste and the consistency you want). 
Spread mixture on crescent crust.  Top with sliced veggies.   (This is served cold)

Mom's famous fruit dip:


8 oz cream cheese (softened)
13 oz marshmallow cream

Beat until smooth.  Serve cold with fresh fruit.

(pronounced Keen-wa) - (recipe given to me from another friend in my ward, Kari C.)
Great vegetarian dish.  Quinoa is a grain high in protein and can usually be found in the bulk food section.

1 TBSP vegetable oil
1 small onion, chopped
1/2 red or green bell pepper, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cup vegetable (or chicken) broth
1 tsp ground cumin
1/8 - 1/4 tsp cayenne pepper (depends on how spicy you like it)
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1/2 cup cilantro, roughly chopped

Heat oil in skillet over medium heat.  Saute onion and bell pepper until soft.  Add garlic and saute 30 seconds more.  Mix quinoa into skillet and cover with broth. Season with cumin, cayenne pepper, salt and pepper (to taste).  Bring Mixture to a boil.  Cover, reduce heat, and simmer 15 minutes.  Stir in frozen corn and simmer 5 more minutes.  Mix in black beans and cilantro and cook until heated through.  Enjoy your delicious and healthy Quinoa!  :)

Yummy!  (I got this recipe from a friend in my ward, Mattie H.  Just thought I'd share it!)

1 box Chex cereal, any kind
1 bag popped popcorn (make sure you take out the kernels)
1 cup slivered almonds
1 cup whole pecans
Put in a bowl and mix around

In a pan, boil:
2 cups brown sugar
1 tsp vanilla
1 tsp baking soda
3/4 cups corn syrup

Bring to a boil, then boil for 5 minutes.
After being boiled, dump over the Chex mixture and place on one cookie sheet or two 9x13 pans.  Cook in oven at 225 degrees for an hour, stirring at the half hour mark.
After an hour, take out of oven to cool.  Stir every 15 minutes so you don't get huge chunks.

Enjoy!

This recipe was shared with us from Amy Smith. (I've still yet to try it but it looks delicious. Let me know what you think.)

4 Cups White Wheat Flour
2 2/3 TB Baking Powder
1 TB Cinnamon
1 tsp Salt
4 Cups Milk or Water (can use rice milk)
2 TB Olive Oil
1 TB Vanilla Extract
2 Eggs

Combine dry ingredients and wet ingredients separately.
Can add yolks first and then whip whites separately, then add to batter as well (if lack of time, skip this step)

Brine:
9 cups water
5 cups white vinegar
1 cup Pickling salt
 Add brine ingredients into a sauce pan and heat until all salt dissolves.  This brine will probably do at least 6 quart size jars filled with pickles.

In a quart size jar(s), stuff:
1 grape leaf
1 sprig of dill
1 slice of pimento and/or 1 clove garlic (optional).
 Pack jars with cucumbers cut as desired (slices, chunks, strips, etc.). Add brine to near the top. Put on lid and process in boiling water bath for 15 minutes.

Store approximately 3 weeks before eating. Can store for 3 years or more in cool, dry place.

Cream together:
1 ½ c butter or margarine
1 ½ c brown sugar
2 eggs

Add:
2 ¼ c flour
¾ tsp baking powder
1 ½ tsp vanilla

Spread on cookie sheet. Bake @ 350 degrees for 15-20 minutes (until lightly golden and toothpick comes out clean). Remove from oven and put 6 Hershey candy bars on top immediately. Spread when melted. Top with nuts (if desired).

Makes 2 quarts

2 eggs
1 Tbsp vanilla
1 cup whipping cream
3/4 cup sugar
2 cups milk

-Whip eggs first
-Make sure sugar is dissolved completely
-Add mixture to ice maker and follow individual machine's instructions.

Add any other ingredient according to your tastes: Oreos, Raspberries, Cocoa, Chocolate Chips, etc!

CONSUME ENTIRELY!!!!!! GO!

This is one of the not-exact-measurement recipes. :) But it's really easy so anyone can figure it out pretty fast. If I can do it, you can do it. ;)

Ingredients
Red potatoes (creamier taste) or Regular potatoes (starchier taste)
Sour cream and/or cream cheese
Cheddar cheese
Bacon
Seasonings: oregano, garlic salt, pepper, etc.

Directions
-Bake potatoes in oven at approx. 400 degrees for 45 mins-1 hour (like regular baked potatoes).  *Tip for a delicious skin:  After poking potato w/ fork, rub each potato with vegetable oil and wrap in tin foil.
-Cook bacon in frying pan, cut into tiny pieces and set aside.
-Take potatoes out of oven and cut in halves. Spoon out the insides leaving the skins as a shell. Set aside shells.
-Combine potato insides with sour cream, butter, and/or cream cheese (whatever amount that you prefer). Mix as if making mashed potatoes. (Can add a little milk to make it creamier if desired.)
-Add graded cheese and bacon bits. Mix altogether.
-Spoon in some of the bacon grease (optional, but adds a lot of the flavor).
-Add mixture back into the skins.
-Spray and place in a Pyrex pan.

Given to us from Amy Smith and Maria Baron. Thank you for another great recipe that must be shared with the Dopp and Fullmer families! ;) I personally like this better than regular chili.

3-4 boiled chicken breasts (in chicken broth or water), cook thoroughly
3 (15-15.5 oz) cans great northern or white kidney (cannellini) beans, rinsed & drained
1 c chopped onion
1 1/2 c chopped red, green, or yellow sweet peppers
2 fresh jalapeño chili peppers, chopped
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
3 1/2 c chicken broth/cream of chicken soup/ sour cream
Shredded Monterey Jack cheese
Tortilla chips/strips

Combine in crockpot, cover and cook on low-heat for 8-10 hours or high heat for 4-5 hours.

Top with cheese, sour cream, and/or tortilla strips!

NOTE: Kory and I like it spicy, but even with all the called for ingredients, we don't find it too spicy. If you do not like spice, use a smaller amount of jalapeños.
NOTE: For creamier soup, use more cream of chicken soup over chicken broth.

-1 cup white karo syrup
-1 cup sugar

Take off heat & add:
-1 cup Peanut Butter
-6 cups Rice Krispies.
Put mixture in Pyrex pan (9x13)

Topping:
-1 heaping cup of chocolate chips (milk or semi-sweet)
-Almost 1 cup of butterscotch chips.

Microwave until not fully melted. Stir and pour on top.

Put in fridge to cool.

1 cup flour
1 1/4 tsp. baking powder
1/8 tsp salt
1 tsp sugar
1 tsp baking soda
2 cups sour cream
3 eggs (separated and whites beaten until stiff)


Mix sour cream and egg yolks. Add dry ingredients and fold in stiffened egg whites. Cook in Belgium waffle maker (I don't know why it doesn't work in a regular waffle maker, but it doesn't).  They should be thick and fluffy.

This is one of our favorite breakfasts and they go fast at our house!!

This is made by Grandma Fullmer but I really liked it. So I'm writing it down for my own reference, but if anyone wants to jump at it, be my guest. ;)

Chopped fruit: (suggested)
Strawberries
Apples
Bananas

Canned:
Pineapples
Mandarin Oranges
Mixed Fruit

Heat in separate pan:
1 can pineapple juice
1/3-1/2 cup sugar (however much you feel it needs)
2 heaping Tbsp of corn starch

Combine fruit with mix. Chill and Enjoy!!!

3 eggs
2 teaspoons vanilla
1 cup vegetable oil (or Applesauce)
2 cups peeled/grated zucchini (using the small grating edge)
2 cups sugar
1/4 teaspoon baking powder
3 cups flour
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 cup nuts (optional)

Mix wet and dry ingredients separately, then combine. Pour evenly into 2 bread pans. Bake at 325 degrees F for 1 hour.