We have had a lot of chocolate chip cookies in our time. This is my absolute favorite. They stay soft, they're not flat, and they taste absolutely amazing. I can't tell you how many times we have been asked for this recipe and how many times people have told us later that this is now the only cookie recipe they use. We usually half this recipe because it makes quite a few. However, I was recently told by my uncle Mark himself that after you bake the cookies you can freeze them and they are just as good after 20 seconds or so in the microwave. It could be a great solution to the small random cravings without going overboard.
1/2 cup margarine
1 1/2 cup shortening
1 cup sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
5 1/2 cups flour
1 tsp salt
2 tsp baking soda
2 packages chocolate chips (we only use one- personal preference)
Bake at 350 F for 8 minutes and let them rest for a couple minutes before you take them off the cookie sheet.
This dessert is always an absolute hit. You can be creative with the types of fruit you put on top, but here is what we generally do. There are 4 layers to this "pizza". The crust, the filling, the fruit layer, then the glaze.
Crust:
1 stick margarine
1/2 cup butter flavored shortening
1 1/2 cup sugar
2 eggs
1/4 tsp salt
1 tsp baking soda
2 3/4 cups flour
2 tsp cream of tarter
Combine all ingredients and press into a cookie sheet (easiest to use plastic wrap to push it down or it may stick to your fingers) Bake 400 degrees for 10 minutes.
Mix together:
16 oz cream cheese
1 1/4 cup sugar
5 Tablespoons Pineapple juice
Spread on the cookie crust after it has had a little time to cool. On top of that, cover with cut up fruit. We prefer strawberries, mandarin oranges, and kiwi.
Glaze:
1 1/2-2 cups pineapple juice
4 1/2-6tsp corn starch
Bring to boil and cook until thick. spread evenly over the entire fruit pizza. Let cool and enjoy.
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| In college, my roommate Austin and I made this for a Halloween party/competition and took home "best tasting" and "best looking" dessert. |
Both Shay and I like clam chowder. And like everything else, there is nothing better than a good home-made version. We got this from Grandma Cheryl after we tried it at her house and loved it.
3/4 pound clams or 2-3 cans minced clams (not-drained)
1 cup chopped onions
1 cup diced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half & half
1 1/2 tsp salt
1/2 tsp sugar
Add clams and vegetables to large pot. Add water only enough to cover. Simmer over medium heat until tender (about 20 minutes or so)
In a separate large frying pan, melt butter and add flour. Mix together then add half & half. Once it starts to boil add to vegetable/clam pot. Season with salt and pepper and serve after sufficiently thickens.
Aebleskivers have been a tradition in our family for as long as I can remember. There are certain things that are a guarantee on Christmas morning. Oranges in the bottom of our stockings, and Aebleskivers.
- 4 eggs (separate whites and eggs and put them in separate bowls)
Beat whites until you get stiff peaks
Beat yolks
Add to yolks:
- 1 cup buttermilk
- 1 cup flour
- 1/2 tsp salt
- 1/2 TB sugar
- 1/2 tsp baking soda
After mixing, gently fold egg whites into yolk mixture. Do not over-mix or you will lose the air pockets you created when you beat the egg whites and your aebleskivers will come out flat and heavy.
-Warm aebleskiver pan and put 1 tsp shortening, butter, or bacon grease (our favorite) in each cup. Fill each cup 3/4 full. Flip halfway though cooking and finish cooking the other side. We find it easiest to flip using chopsticks. Top with
homemade buttermilk syrup, maple syrup, powdered sugar, or fill with jam.
Other variations: (I have heard but never tried) Add things in the middle of the aebleskiver before you flip it like cut up fruit (bananas, strawberries) or chocolate chips.
6 eggs
1 c flour
1 c milk
1 tsp salt
1 cube butter
Cut stick of butter in half and place in one 9x13 pans and set in oven at 400 F until melted. Combine all other ingredients. Add mixture to pans and place back in the oven for 20 minutes. Serves beautifully with Buttermilk syrup. ;)
So these are so EASY and so delicious!
Strawberries (or assorted fruit of your choice)
Semi-Sweet or Milk Chocolate Chips (1 cup per 12 strawberries)
Vegetable oil (1 TBSP per 1 cup choco. chips)
Heat up vegetable oil and chocolate chips in small sauce pan on the lowest setting. After chocolate has melted, dip strawberries then place on aluminum foil or parchment paper on top of a cookie sheet. Let sit in a cool place for 5 or so minutes, then indulge!
-I got this recipe from a friend in my Ward. We love it!
½ C canola oil
½ C brown sugar
¾ tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla
*Combine all those ingredients in bowl and beat (I use a hand mixer). Then add:
2 C mashed banana
¼ C honey
2 eggs
*Beat again. Then add:
2 C whole wheat flour
*Pour into greased 9x5” loaf pan and let it rest for 10 min.
*Bake at 350 for 50 minutes then cover loosely with foil and bake another 10 minutes
**I always double this recipe to make 2 loaves and usually leave out some of the sugar depending on how ripe my bananas are. Enjoy!
This is a "Taste of India" recipe. I'm not sure how authentic it is but it was really good. Very mild, not spicy as well.
- 1/4 c plain yogurt
- 5 TBSP Patak's Tikka Masala Curry Paste
- 8 oz (1-2 pieces) chicken
- 1 small-med onion
- 1 TBSP vegetable oil
- 1/2 c water
- 1/2 c fresh or canned tomatoes, chopped
- 1/4 c whipping cream or plain yogurt (optional, for a creamier sauce)
- White Rice
1. Combine yogurt and Tikka Masala paste, add chicken. Marinate for at least 1 hr or overnight for fuller flavor.
2. Saute onions until golden, add chicken and saute until seared. Add tomatoes and water, simmer for 25 minutes until chicken in thoroughly cooked.
3. Stir in cream or yogurt just before serving (optional). Serve hot over rice.
I found this recipe yesterday and was pleasantly surprised! I really enjoyed it and it reminded me of a dish I used to have at Thanksgiving Point.
Egg noodles (1 1/2 oz)
4 oz boneless skinless chicken breast, cut into thin bite-size strips
1/2 cup chopped onion (1 medium)
1 can Chicken Broth
Handful of frozen carrots (or use one can Progresso® Light vegetable and noodle soup)
2 tablespoons Dijon mustard
1/8 teaspoon dried dill weed
2 cups fresh broccoli florets OR asparagus
1 oz fat-free cream cheese (Optional: to make it creamier)
- In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown.
- Stir in soup, mustard and dill weed. Heat to boiling.
- Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally.
- Add broccoli or asparagus; cook uncovered 4 minutes longer, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese until well blended.
1-2 chicken breasts
1 package mushrooms
1/2 pablano pepper, minced (or green pepper w/ spices)
2 green onions
1/2 bunch cilantro
2 TBSP soy sauce
1-2 TBSP red pepper flakes
1 tsp lemon juice
dash of sesame oil
Pico de gallo (optional)
Cook down ingredients in a frying pan in olive oil. Put mixture in lettuce wraps or Nori (packaged at the grocery store; or you can use tortillas)
Pico de Gallo:
tomatoes, chopped
cilantro, chopped
1 jalepano, minced
onion, chopped
lemon or lime juice
sea salt
Rub:
2 tsp chili powder
1 tsp garlic salt/powder
1/4 tsp red pepper flakes
2 TBSP lemon juice
2 tsp olive oil
4 pork loin chops
1/2 bunch clilantro, chopped
lime wedges or lime juice
Massage in rub on pork chops and grill (we use a George Foremen at 350 degrees F). Top with lime juice and cilantro to your tastes.Very delicious!
Enjoy with any sauteed green vegetables (green peppers, zucchini, asparagus, etc.) and mushrooms.
Ideal Protein program can have some amazing meals, and most of them are really easy. This one is one of my favorites and it's really healthy AND yummy!
2 TBSP Olive oil
2-3 chicken breasts
1 cup bean sprouts
1-2 cups mushrooms
1/2 cup green onion
2 cup zucchini
1 TBSP minced garlic
Iceberg Lettuce
Chop chicken and all vegetables into pea-sized pieces. Brown chicken in olive oil then add vegetables. Cook down until 3/4th done and then add stir-fry sauce.
Stir Fry:
2 TBSP soy sauce
1 TBSP Splenda (or your choice of sweetener. If choose to use sugar, use only 1/2 TBSP)
1/2 tsp rice vinegar
Dipping Sauce:
1/4 cup Splenda (or 1/8 c sugar)
1/2 cup water
2 TBSP soy sauce
2 TBSP rice vinegar
2 TBSP tomato paste
1 TBSP lemon juice
1/8 tsp sesame oil
1-2 tsp garlic
10 drops Tabasco sauce
Mix dipping sauce in separate bowl. Cut out the core of the head of lettuce and place on table. Take a piece of lettuce and put the meat & vegetable mixture inside. Wrap up and dip in dipping sauce.
*I highly recommend using Splenda or another artificial sweetener because it tastes just as good as real sugar but no calories. But if you don't have Splenda, use only half the measurement of sugar.
3 cans black beans
2 cans shoepeg white corn
5-6 roma tomatoes
½ purple onion
2-3 peppers any color
½ bunch cilantro
½ garlic (2½ tsp minced garlic)
1 package Good Seasoning Italian Dressing mix
Balsamic vinegar
Canola oil
Salt to taste
Drain beans and rinse. Open corn on top of beans and let drain over the beans, do not rinse. Cut all veggies and add to beans and corn. Mix Italian dressing according to package instructions except substitute balsamic vinegar for vinegar. Add canola oil and store for overnight. Serve with Tortilla chips.
Some recipes are linked to where they were originally retrieved. If you wish to see pictures of some of the dishes, try clicking on the food's title. Some will take you to another website whiles others will not. Enjoy!
Another amazing Asian dish!
First prepare:
2-3 chicken breasts cut into chunks and cooked (Cook it with some peanut sauce tossed or any other spices you like to give the chicken some added flavor)
1 lb noodles, fully cooked and drained (any kind you prefer)
In a small sauce pan brown 4 tsp minced garlic in some olive oil then add:
1/4 c. vegetable oil
1/3 c. white vinegar
1/4 c. sugar
1/8 c. sesame seeds
3 Tbsp. soy sauce
1/2 Tbsp. red pepper flakes (or other spicing such as hot sauce or chilies)
For added flavor:
2 c. steamed broccoli (optional)
cashews to taste (optional)
Toss the chicken, noodles, and sauce together in a large fry pan or wok on medium heat. Let it all simmer together for about five minutes so the noodles absorb some of the sauce. Toss in steamed broccoli and cashews (optional). Serve hot.
Here is a really good chicken salad recipe that I've had over the years. Kory mentioned it today that we should post it.
4 c. diced cooked chicken (5 large breasts)
3 green onions, chopped
2 c. diced celery
2/3 c. almond slices
4 hard-boiled eggs, chopped
grapes or apples, diced (optional)
Sauce:
2 c. mayonnaise
1 scant tsp. salt
2 Tblsp. lemon juice
1 cup grated cheddar cheese
Add sauce to dry ingredients and stir well. Spread in a 9x13 pan and top with cheese.
Bake uncovered at 350 degrees for 15 minutes. Serve on croissants as a sandwich or alone on a bed of lettuce.
Shay has been wanting a good cashew chicken and she finally found one. Satisfy your Asian craving without going out to eat! Add an egg rolls from Costco for the ultimate experience. ;)
Ingredients:
2 boneless skinless chicken breast, about 10 oz. (cut into small cubes)
1 cup cashew nuts
1-2 small green bell pepper, about 4 oz. (cut into small square pieces)
10 slices ginger
1/2 onion (cut into small square pieces)
Marinate:
2 teaspoon baking soda (to tenderize meat if you want)
2 teaspoon corn starch
1 teaspoon apple juice
Sauce:
1 Tablespoon oyster sauce
1 1/2 teaspoon soy sauce
6 Tablespoons water
6 dashes white pepper powder
1 teaspoon sugar
1 teaspoon apple juice
1/4 teaspoon sesame oil
Salt to taste
- Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.) (OPTIONAL STEP)
- Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
- Mix the sauce together and set aside.
- Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
- Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
- Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
- Add in the cashew nuts and do a few quick stirs.
- Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.
Num Yummy....This recipe came from Favorite Family Recipes blog. You can pick and choose your toppings with what you have in your cupboard or not.
1 Lb chicken
1 bottle Buffalo Chicken sauce (any you like! We used Buffalo Wild Wing's "Medium" sauce ;) )
Lettuce
Hard boiled eggs, peeled and sliced
Avocado, sliced in pieces
Corn kernels
Chedder or Pepperjack cheese, shredded
Black beans, drained (optional)
Sunflower seeds (optional)
Tortilla strips or croutons
Ranch or blue cheese dressing of your choice
Heat oven to 375-degrees. Cover chicken in Buffalo Chicken sauce and place on a greased pan. Place in oven and bake about 25 minutes. (Shortcut = Or you can just grill the chicken in a George Forman and toss it with the sauce in a bag.) Cut chicken into slices and place in a large bowl. Coat chicken in more buffalo sauce. Shred lettuce and place on plate and add chicken, egg, avocado, corn, cheese, sunflower seeds (optional), and top with croutons or we like tortilla strips. Add ranch or blue cheese dressing to your tasting.
Kory and I made this one after watching Worst Cooks in America. It turned out just like that picture and was easy!
Compound Butter:
- 1 stick (1/2 cup) unsalted butter, softened
- 2 tablespoons drained and finely chopped oil-packed sundried tomatoes
- 1 teaspoon minced fresh sage
- 1 tablespoon finely chopped fresh parsley leaves
- Pinch Cajun spice
- Pinch salt
Pork:
- 1 (2-pound) boneless pork loin
- 1/2 cup all-purpose flour
- Salt and pepper
- 1/4 cup oil
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh parsley
For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt. Whisk together until well blended. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use.
For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).
Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked.
Serve with asparagus, green beans, or your favorite side vegetable.
If you liked the Brazilian Beef Stroganoff, then you will love Chicken Stroganoff! We had my Brazilian friend, Larissa, over for dinner (I taught her and she was one of my baptisms on my mission in Rio de Janeiro). She brought this and it reminded me that Estrogonofe can be made with Chicken AND Beef! This recipe came directly from her so it is a legitimate Brazilian recipe. It is pretty much the same as the Beef Stroganoff except there is corn as well. It is really yummy! Hope you enjoy it too. :)
P.S. Though this is a different recipe from the other, you really could exchange Beef or Chicken in either one. You can also add more or less of tomato sauce and ketchup to your own tastes.
- 1 big Onion, cut up (Cebola grande, ralada)
- Garlic, however much you want (Alho, o quanto que quiser)
- 1 TBSP Oil (1 colher Oleo)
- 2 Chicken breast (2 peitos de frango)
- Salt (Sal)
- Tomato sauce , 14oz (molho de Tomate, 400gr)
- Corn, however much you want (Milho)
- Mushrooms, canned (optional) (lata de cogumelos, opcional)
- 1/2 TBSP Mustard
- 1/2 cup Milk (1/2 copo de leite)
- 3 cups of Whipping cream (3 latas de creme de leite)
- White Rice
- Potato Sticks
1) Put Oil in pan and add onion and garlic until onion turns yellow.
2) Cut chicken into pieces and add to pan.
3) Add tomato sauce, milk, corn, mustard and mushroom to pan. Let cook for 3 minutes.
4) Add whipping cream - depending on the amount of chicken, usually you put 1 can cream to 2 people. Let cook from no more than a minute and then remove from heat. Serve over rice and top with potato sticks.
1) Voce coloca o oleo, cebola e alho na panela, frita um pouco ate a cebola fricar amarela.
2) Voce corta o frango em pedacos pequenos e coloca na panela que esta com a cebola frita. Voce frita o frango ate ele ficar moreno e macio.
Depois voce coloca sal.
3) Coloca o tomato sauce, leite, milho, mostarda na panela que esta com o frango. Se quiser, pode colocar mushrrow tambem. Deixe cozinhar por 3 minutos.
4) creme de leite (3 latas) - depende da quantidade de frango, geralmente e' 1 lata para cada 2 pessoas.
depois que coloca o creme de leite, mexe so um pouco e desliga o fogo, pois nao pode deixar ferver.
Grandma Jo sent this one out.
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
- Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
- Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
- In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week. Makes about 4 dozen.
Read more at Marthastewart.com:
Snickerdoodles - Martha Stewart Recipes
I have never really liked Cauliflower until now! This recipe is delicious (I found it on Food Network.com). I could eat it as my main dish. Yum!
Ingredients
1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves
Directions
Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Mom always made this as gifts for neighbors and friends around the holidays. Delicious!!!
1/2 c warm water
1 TBSP sugar
1 pkg yeast
1 1/2 c scalded milk
1/2 c butter or margarine
1 TBSP (Heaping) shortening
1/2 c sugar
2 1/2 tsp salt
1/2 c water
3 eggs
9 cups flour
Mix water, sugar and yeast - let rise.
Meanwhile, in a bowl, put *scalded milk. Add butter, shortening, sugar & salt (butter & shortening will melt).
Add 1/2 c water. Add eggs & 1 cup flour. Let mixer mix.
Add yeast & the rest of the flour (8 cups more).
Knead or mix with Kitchen Aid mixer 5 minutes.
Butter bowl and place dough in bowl, turning once to coat surface of dough. Cover w/ clean towel and allow to rise double 2 times (~1 1/2 hours each time - punching down after each raise).
Making braids: Separate dough into number of loaves (between 3-5: 3 big or 5 smaller loaves). Divide dough into 3 strips and roll into logs. Lightly butter a cookie sheet and place the pieces on the sheet. Pinch three of the ends tightly together and braid the strips loosely, pinching the opposite ends together when done (tuck the pinched ends under for neatness).
Cover braids with a clean damp towel and raise double (~45 minutes).
Bake 10 min @ 400 degrees...
Then LOWER temp to 350 degrees and bake for 20 minutes longer or until golden brown. (watch bread - if making smaller loaves, requires less cooking time.)
When done, transfer to wire rack to cool. Brush top with melted butter to soften crust.
Enjoy!!! or Share!!! :)
*Scald the Milk: In a saucepan, heat the milk until tiny bubbles form around the edges of the pan. It is best to use a heavy saucepan to avoid scorching the milk on the bottom of the pan (which will impart to the milk a bitter, burnt taste). Remove the saucepan from the heat as soon as the tiny bubbles form (do not allow to boil).
For some pictures and a similar recipe's tutorial - visit http://www.dana-made-it.com/2008/07/recipe-braided-bread.html.
Simple and delicious asparagus! [my notes in italics]
1 lb thin asparagus spears
2 TBSP olive oil
1/8 tsp fresh ground pepper
1/2 tsp fine sea salt (Fleur de sel is excellent here) [I use my coarse salt and it works great]
1 TBSP balsamic vinegar
2 oz parmigiano-reggiano cheese, grated [just real Parmesan works great, just NOT the Kraft stuff]
Preheat oven to 450 degrees
Wash the asparagus and break tough ends off (no need to peel them)
Place the asparagus in a roasting pan [i.e. on a cookie sheet] and drizzle with oil and sprinkle with pepper.
Shake the pan to coat evenly.
Place in the oven and roast until asparagus is softened but retains a little crunch, about 10-12 minutes.
Watch it carefully - It's so sad to overcook it!
Remove from oven, arrange on a serving platter and top with the balsamic vinegar, Fleur de sel (salt), and freshly grated Parmesan (remember - no Kraft please!). Serve immediately.
4 servings
15 minutes/5 min prep
1 lb chocolate almond bark, melted. (Ghirardelli melting bars from Sam's Club/Costco are the best. They go on sale after Christmas so you can stock up for the following year.)
1 lb of your favorite caramel squares
3 or so bags of Snyders Pretzel Rods or Large regular
Melt down the caramel and chocolate in different pans. *Use broilers or a bowl on top of a pan with boiling water. (Do Not let the water evaporate or it will burn the chocolate/caramel. Dip pretzels in caramel and lay onto Parchment paper (NOT WAX PAPER). After they cool for 30 minutes, dip each one half-way into chocolate. Cool down again and Enjoy! These are my favorite.
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!
1 bag (22 oz) frozen whole green beans
1 TBSP chopped fresh or 1 teaspoon dried basil leaves
2 tsp chopped fresh or 3/4 teaspoon dried thyme leaves
1 TBSP olive or vegetable oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
Freshly ground black pepper, if desired
- 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! :)
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