Friday, June 27, 2008

Apple Snicker Salad

4-5 Large green apples
4-5 Large red apples
2 bag snickers (minies)
1 large box of Vanilla Pudding
1 1/2 tubs of whip cream

Cut apples and snickers into bite size pieces, and throw into a large bowl. Then mix in the pudding and whip cream to the way you like it. Keep Chilled. Serve soon after done.

This is kind of an estimate. It is a hit with kids and adults. Doesn't keep well over night, so make the day that it's needed.

Angela Hadlock

Shortbread Rounds

Ladies, this is the recipe that I used to make my cookies for Book club.  I got it from the back of the Guittard Real Milk Chocolate Chip bag. Enjoy!

1 cup butter or margarine, softened
1/4 cup sugar
2 cup flour
1 cup Guittard Real Milk Chocolate Chips
powdered sugar for dusting (optional)

Preheat oven to 350.
Cream butter and sugar in a large bowl on low to medium speed until light.  Add flour until combined.  Stir chips in by hand.  If dough seems dry or crumbly, it will stick together when shaped with your hands.  Roll into 1 inch balls.  Place on ungreased cookie sheet and bake 13-15 min.  Cookies will still be pale.  Let stand 2 min before removing from cookie sheet.  Dust with powdered sugar, if desired.

*My oven runs a little hot, so I only cooked my cookies for 12 min*
Posted by: Brittany Wright

Wednesday, June 25, 2008


Yogurt- Makes about 5 cups yogurt - Carma Crippen

1¾ c nonfat Dry milk (powdered milk)
1 c cool water-not cold water just cooler than warm
1 c (8oz) plain yogurt (with live cultures)
4 c warm water

Blend milk, yogurt and 1 cup cool water. Put in a pitcher. Add 4 cups warm water(baby bottle warm -not hot on the wrist) If it’s too warm, it will curdle. If it’s too cool it won’t set up. Place in 4 pint jars and put the lids and rings on tightly. Place in a large stock pot. Then set on the lowest setting on the stove for 3 hours. 115*F is what it recommends but I feel like 125*F sets it up quicker. Checking to make sure it doesn’t get too warm. You should be able to put both hands flat on the stock pot. If too warm turn it down or off. It's easier to make if you have a yogurt maker.
Using the yogurt:
1. Extend mayonnaise for any recipe or make them less fattening. ½ yogurt + ½ mayonnaise.
2. Extend Buttermilk for any recipe or make them less fattening. ½ yogurt + ½ buttermilk.
3. Extend Cream Cheese - You will need to strain the yogurt through a high grade cheese cloth or it’s equivalent (i.e. birds-eye cloth) and then let it set in the refrigerator 2-3 days. ½ strained yogurt + ½ cream cheese.
4. Extend Sour Cream - You will need to strain the yogurt through a high grade cheese cloth or it’s equivalent (i.e. birds-eye cloth) and then let it set in the refrigerator one day. ½ strained yogurt + ½ sour cream or have no sour cream use: 1 part yogurt (8oz) and 1T lemon juice.
5. If you want flavored yogurt like at the stores add 3 Tablespoons sugar (dissolve in the water)and whatever fruit substitute you’d like. My friend heats jello in water, then she waits until it's cooled to 115-125*F and then uses it as part of the water called for.
6. light cream cheese pies or puddings." Mix 1 c whipped cream, 1 pkg of cream cheese and l pint of yogurt. Add sugar to taste. Top with pie filling and graham cracker crumbs.
7. Salad dressings - Mix 1 pint yogurt, mayonaise to taste, and any flavorings you want. Ranch: garlic, parsley, or garlic, mustard, and cheese for great vegetable toppings.
Good luck with this recipe, it's time consuming if you do it on the stove because it has to watched carefully.

Homemade Chocolate Pudding

Homemade Chocolate Pudding - If you don't want to make as much there's a breakdown in parenthesis-it's like 2 servings.

6 cups milk (1c)
2 cups sugar (1/3c)
3/4 cups cornstarch (1/8c)
1/3 cups cocoa (1Tbsp)

Combine all ingredients. Cook on the stove stirring constantly or for a long time in the microwave. If you cook it in the microwave, watch it so that it doesn't overflow. It can get all over your microwave if your not watching it. See ya, Denice Bench P.S. My mom gave me this recipe.

Saturday, June 21, 2008

Hot Chocolate Sauce

2 oz dark baking chocolate (Hershey's dark baking chocolate is best)
1 C Water

Simmer water and chocolate until melted.

1 can sweetened condensed milk
1/2 C sugar

Wire whip constantly.  Cook until thickened.  Keep on a low heat or it will scorch.  It will take about 25 min. or so until thickens.
Posted by: Brittany Wright

Thursday, June 19, 2008

Breakfast Cake

beat together
1/2 C melted butter
1/2 C sugar
1/2 tsp. vanilla
1 egg
Sift the following together then add to the batter:
1 1/2 C flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 C milk
Put 1/2 of the batter in a greased small square pan. Then add the filling and cover with the remaining 1/2 batter
1/4 C melted butter
1/2 C brown sugar
1 T. flour
1 T. cinnamon
Mix together
Bake at 350 degrees for 45 minutes. Serves 6.
Eating it while its still warm is the best.
Posted by Katie Warren

Monday, June 2, 2008

Bean Chip Dip

2 cans corn
1 can black beans
1 can white beans
1 can pinto beans
1 can kidney beans
3 tomatoes
3 avocado's
1 Green pepper
Cilantro to taste
1 dry packet of Good Seasonings Italian dressing
Drain the beans and corn and combine in a large bowl. Cut up the green pepper, tomatoes and avocado's and add the beans and corn. Make the good seasonings Italian dressing according to the directions on the packet (vinegar, oil and water) and pour over dip. Refrigerate to chill and serve with tortilla chips!
Posted By: Katie Warren