1 bottle Kraft Sun-Dried Tomato Vinaigrette dressing
8 small boneless, skinless chicken breasts
1 small onion, finely chopped
1 clove garlic, minced
1 cup Taco Bell Thick & Chunky Salsa, divided
4 oz. Cream cheese, cubed
1 Tbsp. Chopped cilantro
1 4-oz. can diced green chilies; drained (optional)
1 tsp. Ground cumin
1 cup shredded Cheddar-Jack cheese, divided
8 flour tortillas
Marinate chicken and grill on BBQ or bake in oven. Save 4 breasts for later use. (We usually eat 4 for dinner one night and save the remaining 4 to make this the next night as suggested on the Kraft Kitchens website.) Shred chicken with 2 forks or cut into cubes. Preheat oven to 350. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, ¼ cup salsa, cream cheese, cilantro, chilies and cumin; mix well. Cook until heated through, stirring occasionally. Add ½ cup of the shredded cheese; mix well. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in a 13x9 baking dish sprayed with cooking spray; top with remaining ¾ cup salsa and remaining ½ cup shredded cheese. Bake 15-20 minutes or until heated through.
Submitted by Angenette Imbler
Friday, March 13, 2009
Thursday, March 12, 2009
Corn Tortillas, and Navajo Fry Bread
Corn Tortillas- Miko Crippen
4 c Masa Harina
1 c shortening (Lard)
1 ½ tsp. Salt
2 ½ c water/broth
Cream together salt and 2/3 cup shortening. Alternate between adding masa & water, beating all the while. Add remaining 1/3 c shortening, melted. For tamales: put the mix on the corn husks and add the beans. Can use for enchiladas also.
Navajo Fry Bread - Miko Crippen
4 c flour
1 tsp. Salt
2 tsp. Baking Powder
½ c milk
½ c water
Mix, stretch and fry.
These recipes are compliments of Denice Bench's sister-in-law
4 c Masa Harina
1 c shortening (Lard)
1 ½ tsp. Salt
2 ½ c water/broth
Cream together salt and 2/3 cup shortening. Alternate between adding masa & water, beating all the while. Add remaining 1/3 c shortening, melted. For tamales: put the mix on the corn husks and add the beans. Can use for enchiladas also.
Navajo Fry Bread - Miko Crippen
4 c flour
1 tsp. Salt
2 tsp. Baking Powder
½ c milk
½ c water
Mix, stretch and fry.
These recipes are compliments of Denice Bench's sister-in-law
Homemade Noodles
Homemade noodles - Natalie Reading
4 eggs
pinch of salt
flour
Beat eggs until fluffy. Add salt. Gradually add flour. Mix with electric beater until stiff. On floured board, knead until smooth. Roll out ¼ " thick, slice in strips. Boil water and slowly add noodles. Stir so that they do not stick together. If you want to use them for soup or chicken broccoli casserole let them set until they are dry before cooking.
Homemade Noodle casserole - Natalie Reading
1 can cream of chicken or mushroom soup
¼ c margarine or butter
1 package frozen peas
salt and pepper
milk
Prepare noodles & cook them. Drain noodles when tender. Add cream of chicken soup, butter, frozen peas, salt & pepper to taste. Warm slowly stirring constantly so that it does not scorch. Add milk to desired consistency
These recipes are compliments of one of Denice Bench's best friends.
4 eggs
pinch of salt
flour
Beat eggs until fluffy. Add salt. Gradually add flour. Mix with electric beater until stiff. On floured board, knead until smooth. Roll out ¼ " thick, slice in strips. Boil water and slowly add noodles. Stir so that they do not stick together. If you want to use them for soup or chicken broccoli casserole let them set until they are dry before cooking.
Homemade Noodle casserole - Natalie Reading
1 can cream of chicken or mushroom soup
¼ c margarine or butter
1 package frozen peas
salt and pepper
milk
Prepare noodles & cook them. Drain noodles when tender. Add cream of chicken soup, butter, frozen peas, salt & pepper to taste. Warm slowly stirring constantly so that it does not scorch. Add milk to desired consistency
These recipes are compliments of one of Denice Bench's best friends.
French Bread - Karen Ricks
2 T dry yeast (6 T)
2½ c hot water (7½)
3 T sugar (½ c + 1/8 c)
1 T salt (3 T)
5 T shortening or ¼ c oil (3/4 c)
6 c unsifted flour (18 c)
In a large bowl , dissolve hot water, and yeast until yeast bubbles. Add in sugar, salt, oil. Stir in ½ of flour. Beat. Add flour. Let it Rest 10 min. Leave spoon in batter. Rise 5 on cookie sheet. Let double. Bake 350*F 35 min.
Pizza Crust - Karen Ricks
1 pkg. yeast
1 c water
1 tsp. salt
2 c flour
2 T oil
Combine yeast & water together first. Add to flour, salt & oil combination. Roll out on pizza pan, add your cheeses, etc. and bake 450* F 20 min.
Quick Dinner Rolls – Karen Ricks
2 c warm water
2 T yeast
2 tsp sugar
6 T oil
1 tsp. Salt
2/3 c sugar
5 c flour
In a small bowl combine water, sugar, & yeast. As soon as yeast bubbles, add oil, salt, & sugar. Add 2 cups of flour. Beat. Slowly add remaining flour. Knead, roll into a pizza shape. Cut like a pizza slice. Shape into crescent rolls. (Pick up the “crust” corners and flip the tip around crust)
Blueberry Muffins - Karen Ricks
½ c butter (room temp)
1 c sugar
2 eggs
1 tsp. vanilla
2 tsp. baking powder
dash of salt
2½ c blueberries
2 c flour
½ c milk
Optional: 1 T sugar
¼ tsp. nutmeg
Cream butter & sugar until fluffy. Add eggs, beat well. Add vanilla, baking powder, salt & ½ c mashed blueberries. Fold in ½ of flour & milk. Repeat w/other half. Fold in the rest of the blueberries. Stir together. Bake at 375* for 25-30 min. If the blue berries are expensive, you can use ½ c of blueberries & sprinkle after baked w/the sugar & nutmeg mix.
These recipes are compliments of Denice Bench's sister Karen.
2 T dry yeast (6 T)
2½ c hot water (7½)
3 T sugar (½ c + 1/8 c)
1 T salt (3 T)
5 T shortening or ¼ c oil (3/4 c)
6 c unsifted flour (18 c)
In a large bowl , dissolve hot water, and yeast until yeast bubbles. Add in sugar, salt, oil. Stir in ½ of flour. Beat. Add flour. Let it Rest 10 min. Leave spoon in batter. Rise 5 on cookie sheet. Let double. Bake 350*F 35 min.
Pizza Crust - Karen Ricks
1 pkg. yeast
1 c water
1 tsp. salt
2 c flour
2 T oil
Combine yeast & water together first. Add to flour, salt & oil combination. Roll out on pizza pan, add your cheeses, etc. and bake 450* F 20 min.
Quick Dinner Rolls – Karen Ricks
2 c warm water
2 T yeast
2 tsp sugar
6 T oil
1 tsp. Salt
2/3 c sugar
5 c flour
In a small bowl combine water, sugar, & yeast. As soon as yeast bubbles, add oil, salt, & sugar. Add 2 cups of flour. Beat. Slowly add remaining flour. Knead, roll into a pizza shape. Cut like a pizza slice. Shape into crescent rolls. (Pick up the “crust” corners and flip the tip around crust)
Blueberry Muffins - Karen Ricks
½ c butter (room temp)
1 c sugar
2 eggs
1 tsp. vanilla
2 tsp. baking powder
dash of salt
2½ c blueberries
2 c flour
½ c milk
Optional: 1 T sugar
¼ tsp. nutmeg
Cream butter & sugar until fluffy. Add eggs, beat well. Add vanilla, baking powder, salt & ½ c mashed blueberries. Fold in ½ of flour & milk. Repeat w/other half. Fold in the rest of the blueberries. Stir together. Bake at 375* for 25-30 min. If the blue berries are expensive, you can use ½ c of blueberries & sprinkle after baked w/the sugar & nutmeg mix.
These recipes are compliments of Denice Bench's sister Karen.
Homemade Tortillas – Miko Crippen
Homemade Tortillas - Miko Crippen
½ cup butter
3 cup whole wheat flour or white flour
1 tsp. baking powder
1 tsp. salt
1 cup water
Combine dry ingredients. Melt butter, and mix into dry ingredients. Add water so you can knead it. Make 2” balls and roll out into flat disks. In an ungreased frying pan cook on both sides. You can put hashbrowns and cheese in them as a breakfast meal or whatever you want.
Chicken Enchilada’s – Miko Crippen
1 can Green Chile Verde
1 can Cream of Chicken Soup
1 (10 oz can)Chicken
Cheese
Sour cream
Make homemade tortillas. Mix Chile’s, soup and chicken together and either layer or roll into each tortilla. Top with cheese. Bake 350*F 30 min. Serve with a dollop of sour cream.
These recipes are compliments of Denice Bench's sister-in-law
½ cup butter
3 cup whole wheat flour or white flour
1 tsp. baking powder
1 tsp. salt
1 cup water
Combine dry ingredients. Melt butter, and mix into dry ingredients. Add water so you can knead it. Make 2” balls and roll out into flat disks. In an ungreased frying pan cook on both sides. You can put hashbrowns and cheese in them as a breakfast meal or whatever you want.
Chicken Enchilada’s – Miko Crippen
1 can Green Chile Verde
1 can Cream of Chicken Soup
1 (10 oz can)Chicken
Cheese
Sour cream
Make homemade tortillas. Mix Chile’s, soup and chicken together and either layer or roll into each tortilla. Top with cheese. Bake 350*F 30 min. Serve with a dollop of sour cream.
These recipes are compliments of Denice Bench's sister-in-law
Wednesday, February 4, 2009
Crock Pot Honey Wheat Bread...
2/3 cup powdered milk
2 cups warm water
2 Tbsp. canola or vegetable oil
1/2 cup honey
3/4 tsp. salt
1 envelope or 2 1/4 tsp. active dry yeast
3 cups whole wheat flour
1 cup flour
In a mixing bowl, dissolve powdered milk in warm water, then combine with oil, honey, salt, yeast* and half of both flours. With an electric mixer, beat on low speed for 2 minutes. Add remaining flours and beat on low until combined. Place dough in a greased 4-5 quart slow cooker. Cover and cook on high for 2 hours. Makes 10-15 servings.
Remove stoneware from slow cooker and let stand 5 minutes. Invert bread onto a serving platter while still hot.
*note: you do NOT need to let yeast or dough rise separately.
~Emily Stinger
2 cups warm water
2 Tbsp. canola or vegetable oil
1/2 cup honey
3/4 tsp. salt
1 envelope or 2 1/4 tsp. active dry yeast
3 cups whole wheat flour
1 cup flour
In a mixing bowl, dissolve powdered milk in warm water, then combine with oil, honey, salt, yeast* and half of both flours. With an electric mixer, beat on low speed for 2 minutes. Add remaining flours and beat on low until combined. Place dough in a greased 4-5 quart slow cooker. Cover and cook on high for 2 hours. Makes 10-15 servings.
Remove stoneware from slow cooker and let stand 5 minutes. Invert bread onto a serving platter while still hot.
*note: you do NOT need to let yeast or dough rise separately.
~Emily Stinger
Friday, January 23, 2009
Homemade Whole Grain Pancake Mix
Looking for a way to use some of that wheat from your food storage? Are you trying to find ways to incorporate more wheat into your diet? This is a great whole wheat recipe that is not too overwhelmingly "wheat". This is from the King Arthur Flour website which also has a lot of other great wheat recipes. The recipe online has pictures that may be helpful.
If you have wheat, but not a wheat grinder, please let me know. I have a wheat grinder that is old and messy, but it works. Just let me know and I will either let you borrow it or grind it for you.
3 1/2 cups oats
4 cups whole wheat flour (recipe calls for white wheat, but you can use red)
1 cup all purpose flour
3 T sugar
3 T baking powder
1 T salt
1 T baking soda
3/4 cup oil
To make the mix: Grind the oats in a blender or food processor until chopped fine but not a powder. Put the oats, flours and remaining dry ingredients into the bowl of a mixer with a paddle. Mix on slow speed and drizzle the oil into the bowl slowly while the mixer is running.
When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it holds together, its just right. If it doesn't, stir in 1 T oil at at time until the consistency is correct. Store in an airtight container indefinitely in the freezer.
To make the pancakes: Whisk together 1 cup of mix, 1 cup buttermilk( or 1/2 plain yogurt plus 1/2 cup milk), 1 T *orange juice and 1 large egg. The batter will be thin but will thicken as it stands. Let it stand for 15 min before cooking. Cook on hot griddle 3-4 minutes then flip and cook for 1-2 mins.
You can also make imaginative pancakes by using pineapple-coconut, cranberry-apple, peach-walnut, cinnamon-banana, etc.
*The acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; the pancakes won't have any orange flavor, they may taste slightly milder to you than without it.
I have also heard that this mix can be substituted for baking mixes (like bisquick) in other recipes, but I have not tried it myself. If anyone does, please leave a comment as to how it turns out. Thanks!
Marissa Cohen
If you have wheat, but not a wheat grinder, please let me know. I have a wheat grinder that is old and messy, but it works. Just let me know and I will either let you borrow it or grind it for you.
3 1/2 cups oats
4 cups whole wheat flour (recipe calls for white wheat, but you can use red)
1 cup all purpose flour
3 T sugar
3 T baking powder
1 T salt
1 T baking soda
3/4 cup oil
To make the mix: Grind the oats in a blender or food processor until chopped fine but not a powder. Put the oats, flours and remaining dry ingredients into the bowl of a mixer with a paddle. Mix on slow speed and drizzle the oil into the bowl slowly while the mixer is running.
When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it holds together, its just right. If it doesn't, stir in 1 T oil at at time until the consistency is correct. Store in an airtight container indefinitely in the freezer.
To make the pancakes: Whisk together 1 cup of mix, 1 cup buttermilk( or 1/2 plain yogurt plus 1/2 cup milk), 1 T *orange juice and 1 large egg. The batter will be thin but will thicken as it stands. Let it stand for 15 min before cooking. Cook on hot griddle 3-4 minutes then flip and cook for 1-2 mins.
You can also make imaginative pancakes by using pineapple-coconut, cranberry-apple, peach-walnut, cinnamon-banana, etc.
*The acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; the pancakes won't have any orange flavor, they may taste slightly milder to you than without it.
I have also heard that this mix can be substituted for baking mixes (like bisquick) in other recipes, but I have not tried it myself. If anyone does, please leave a comment as to how it turns out. Thanks!
Marissa Cohen
Wednesday, January 21, 2009
Stuffed Bell Peppers
4 Large green bell peppers
1 1/2 C. cooked rice
1 1/2 lbs. ground beef
1 C. water
1 package onion soup mix
1/2 tsp. pepper
1 Tbls. brown sugar
1 Tbls. cornstarch
2 Tbls. worcestershire sauce
1 Tbls. seasoning salt
1 10.75 can of tomato soup
Cut off the tops of the green peppers; discard seeds and membranes. Scald in boiling water for 1-2 min. Invert to drain. Combine ground beef, rice, onion soup mix, worcestshire sauce, salt, and pepper. Stuff peppers with beef mixture.
Place them in the desired baking pan.
There are two ways to cook these. First you can put them in a deep big pot and cook it on the stove, or you may put it in deep baking dish in the oven at 350*.
Either way you do this part this next part the same.
Combine soup, 1/2 C. water and brown sugar in a sauce pan. Bring to a boil. Mix cornstarch with remaining water. Add to the hot soup mixture, stirring until thickened. Pour over stuffed peppers.
If you chose the oven method, then cover pan tightly with foil and bake in 350* oven for one hour. If you chose the stove top method, then cover with a lid and once brought to a boil... turn down to a simmer for about an hour or until the ground beef is cooked all the way through.
Spoon the sauce over the peppers and rice to serve.
Even though it may sound like a lot... it is really easy. My mom used to make these all the time for my family and they're a huge hit.
Angela Hadlock
1 1/2 C. cooked rice
1 1/2 lbs. ground beef
1 C. water
1 package onion soup mix
1/2 tsp. pepper
1 Tbls. brown sugar
1 Tbls. cornstarch
2 Tbls. worcestershire sauce
1 Tbls. seasoning salt
1 10.75 can of tomato soup
Cut off the tops of the green peppers; discard seeds and membranes. Scald in boiling water for 1-2 min. Invert to drain. Combine ground beef, rice, onion soup mix, worcestshire sauce, salt, and pepper. Stuff peppers with beef mixture.
Place them in the desired baking pan.
There are two ways to cook these. First you can put them in a deep big pot and cook it on the stove, or you may put it in deep baking dish in the oven at 350*.
Either way you do this part this next part the same.
Combine soup, 1/2 C. water and brown sugar in a sauce pan. Bring to a boil. Mix cornstarch with remaining water. Add to the hot soup mixture, stirring until thickened. Pour over stuffed peppers.
If you chose the oven method, then cover pan tightly with foil and bake in 350* oven for one hour. If you chose the stove top method, then cover with a lid and once brought to a boil... turn down to a simmer for about an hour or until the ground beef is cooked all the way through.
Spoon the sauce over the peppers and rice to serve.
Even though it may sound like a lot... it is really easy. My mom used to make these all the time for my family and they're a huge hit.
Angela Hadlock
Wednesday, November 5, 2008
Chili Cook-off winners
Cathy Wood's Chili:
Chili
1 lb. ground turkey
2 cans diced tomatoes w/sweet onions and roasted garlic
1/2 large onion chopped
2 cans chili beans
1 pkg. white chicken chili seasoning mix
1 pkg. reg. chili seasoning mix
1/2 can peaches diced
1 sm. can mushrooms
2 tsp. brown sugar
Brown the ground turkey in a little olive oil along with 1/2 of a large onion. (You can do this in a pot since you will just be adding all of the ingredients as you go.) Add the seasoning mixes and 1 cup of water and mix. Simmer for a few minutes. Add the tomatoes and chili beans. Stir and simmer a few more minutes. Add the peaches, mushrooms and brown sugar. Simmer on low stirring occasionally for 30 minutes. ENJOY!
This is a recipe from my MIL. She is a great cook and always has the most amazing recipes. She make it every fall and we just can't seem to get enough of it. That should explain my figure ;)! Hope everyone enjoys!
Angenette Imbler's Cornbread:
Buttermilk Cornbread
¼ cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
1 cup flour
½ tsp. salt
Preheat oven to 375. Grease an 8-inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well-blended and few lumps remain. Pour batter into prepared pan. Bake in the preheated oven for 30-40 minutes, or until a toothpick comes out clean.
Crystal Ellis's Dessert:
Pumpkin Pie Cake
1.
1 pkg. yellow cake mix (reserve 1 cup mix)
1/2 cup melted butter
1 egg
-mix and press into the bottom of a greased 9 x 13 pan
2. Filling:
3 cups prepared pumpkin filling
2 eggs
2/3 cup milk
-mix until smooth and pour over crust
3. Topping:
1 cup cake mix
1/4 cup flour
1/4 cup sugar
1 tsp. cinnamon
1/4 cup soft butter
-combine with a pastry blender and sprinkle over the top
4. Bake at 350 for 45 minutes or until knife inserted in the center comes out clean
Whipped Cream:
1/2 pint whipping cream
1/3-1/2 cup sugar
1 tsp. vanilla
Whip cream with hand mixer and gradually add sugar. Towards end, add the vanilla. Beat until peaks form.
Cathy Wood's Dessert:
Pumpkin Roll
Crust:
3 Eggs 1 C Sugar
2/3 C Pumpkin 1 tsp Lemon juice
¾ C Flour 1 tsp Baking powder
2 tsp Cinnamon 1 tsp Ginger
½ tsp Nutmeg ½ tsp Salt
Powdered Sugar
1 C finely chopped Walnuts
Filling:
1 C Powdered Sugar 4 Tbls soft Butter
2- 3 oz pkgs. Cream Cheese ½ tsp Vanilla
Beat Smooth
DIRECTIONS:
Make crust first. Beat eggs at high speed for 5 minutes. Gradually add in 1 c Sugar. Stir in pumpkin & lemon juice. Sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin, using a spoon. Use a large cookie sheet with sides.. Grease, flour and line with wax paper. Make sure the paper goes up the sides. Pour the crust mixture onto the paper. Smooth out evenly and top with nuts. Bake at 375 for 15 minutes. Sprinkle powdered sugar onto a large, clean hand towel. Grabbing hold of the wax paper, turn the baked pumpkin mixture onto the towel. Peel off the wax paper carefully. Roll the towel and crust from the long side. Cool in fridge for 3 hours. Unroll gently. Spread with filling and reroll & refrigerate. When ready to serve, slice the roll as you do cinnamon roll dough. Keep stored in wax paper in the fridge.
Aubrey Gibson's Dessert:
Pumpkin Cream Cheese Muffins
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
More winning recipes to come! (Be sure to check out Muranda Prestwich's White Chicken Chili Recipe, it was the 1st place chili!)
Chili
1 lb. ground turkey
2 cans diced tomatoes w/sweet onions and roasted garlic
1/2 large onion chopped
2 cans chili beans
1 pkg. white chicken chili seasoning mix
1 pkg. reg. chili seasoning mix
1/2 can peaches diced
1 sm. can mushrooms
2 tsp. brown sugar
Brown the ground turkey in a little olive oil along with 1/2 of a large onion. (You can do this in a pot since you will just be adding all of the ingredients as you go.) Add the seasoning mixes and 1 cup of water and mix. Simmer for a few minutes. Add the tomatoes and chili beans. Stir and simmer a few more minutes. Add the peaches, mushrooms and brown sugar. Simmer on low stirring occasionally for 30 minutes. ENJOY!
This is a recipe from my MIL. She is a great cook and always has the most amazing recipes. She make it every fall and we just can't seem to get enough of it. That should explain my figure ;)! Hope everyone enjoys!
Angenette Imbler's Cornbread:
Buttermilk Cornbread
¼ cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
1 cup flour
½ tsp. salt
Preheat oven to 375. Grease an 8-inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well-blended and few lumps remain. Pour batter into prepared pan. Bake in the preheated oven for 30-40 minutes, or until a toothpick comes out clean.
Crystal Ellis's Dessert:
Pumpkin Pie Cake
1.
1 pkg. yellow cake mix (reserve 1 cup mix)
1/2 cup melted butter
1 egg
-mix and press into the bottom of a greased 9 x 13 pan
2. Filling:
3 cups prepared pumpkin filling
2 eggs
2/3 cup milk
-mix until smooth and pour over crust
3. Topping:
1 cup cake mix
1/4 cup flour
1/4 cup sugar
1 tsp. cinnamon
1/4 cup soft butter
-combine with a pastry blender and sprinkle over the top
4. Bake at 350 for 45 minutes or until knife inserted in the center comes out clean
Whipped Cream:
1/2 pint whipping cream
1/3-1/2 cup sugar
1 tsp. vanilla
Whip cream with hand mixer and gradually add sugar. Towards end, add the vanilla. Beat until peaks form.
Cathy Wood's Dessert:
Pumpkin Roll
Crust:
3 Eggs 1 C Sugar
2/3 C Pumpkin 1 tsp Lemon juice
¾ C Flour 1 tsp Baking powder
2 tsp Cinnamon 1 tsp Ginger
½ tsp Nutmeg ½ tsp Salt
Powdered Sugar
1 C finely chopped Walnuts
Filling:
1 C Powdered Sugar 4 Tbls soft Butter
2- 3 oz pkgs. Cream Cheese ½ tsp Vanilla
Beat Smooth
DIRECTIONS:
Make crust first. Beat eggs at high speed for 5 minutes. Gradually add in 1 c Sugar. Stir in pumpkin & lemon juice. Sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin, using a spoon. Use a large cookie sheet with sides.. Grease, flour and line with wax paper. Make sure the paper goes up the sides. Pour the crust mixture onto the paper. Smooth out evenly and top with nuts. Bake at 375 for 15 minutes. Sprinkle powdered sugar onto a large, clean hand towel. Grabbing hold of the wax paper, turn the baked pumpkin mixture onto the towel. Peel off the wax paper carefully. Roll the towel and crust from the long side. Cool in fridge for 3 hours. Unroll gently. Spread with filling and reroll & refrigerate. When ready to serve, slice the roll as you do cinnamon roll dough. Keep stored in wax paper in the fridge.
Aubrey Gibson's Dessert:
Pumpkin Cream Cheese Muffins
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
More winning recipes to come! (Be sure to check out Muranda Prestwich's White Chicken Chili Recipe, it was the 1st place chili!)
Wednesday, October 29, 2008
great website...
This website has WONDERFUL freezer dinner recipes as well as great suggestions for cooking on a budget and a zillion other things.
http://www.momsbudget.com/
~Emily Stinger
http://www.momsbudget.com/
~Emily Stinger
Tuesday, October 28, 2008
freezer dinner recipes...
Chicken Divan
1 (16 oz) package frozen broccoli
3 cups chicken pieces
1 can cream of chicken soup
½ c. grated cheddar cheese
½ c. low-fat mayonnaise or miracle whip
1 tsp. lemon juice
¼ tsp. curry (or seasoning salt)
1 (4 oz) can mushrooms drained (optional)
1 can french fried onions
Combine all ingredients except fried onions and scoop into freezer bag. When thawed, bake uncovered for 50 minutes at 350*. Top with fried onions and bake an additional 5 minutes.
*I serve this over rice. It makes the meal stretch a little further and adds another taste besides the casserole.
*Rarely do I add the french fried onions. I have noticed that it doesn’t add that much flavor and they’re kind of expensive.
*If I need a meal in a hurry, I microwave this from frozen to hot (about 7-8 minutes stirring occasionally) and just pour it over cooked minute rice.
Chicken Enchiladas
Mix together to from sauce:
2 cans cream of chicken soup
1 pint sour cream
Mix with ½ cup sauce to form filling:
2 cups chicken pieces
2 (4 oz) cans mushrooms drained
1 (4 oz) can green chilies drained
1 cup chopped onion sautéed
1 tsp. chili powder (optional)
½ tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
10 flour tortillas
1 ½ cups grated cheddar cheese
Spread the tortillas with filling. Roll up and place in freezer bag. Pour remainder of sauce over enchiladas in bag and sprinkle with cheese. When thawed, put in 9x13 pan and bake at 450* for about 15 minutes or until heated through. Do not cover.
*I usually just skip straight to the filling and skip the sauce. My only addition is 1 can cream of chicken soup and 1 pint (you could use ½ pint and stretch it further) added into the filling. Then I put the filling mixture into bags (about 3 cups) and freeze it. When I’m ready for the enchiladas I thaw the mixture, then place it in fresh tortillas and for the sauce I just thin 1 can of cream of chicken soup. So you’re still using 2 cans of soup, 1 is just frozen in with the mixture and the other is used when you cook them. Then I top it with cheese and cook at about 350* for 30 minutes.
*If you want to place the mixture into tortillas and then freeze them as the recipe says to do, I like to buy those disposable aluminum trays that you can cook in and place them in there. It saves a ton of hassle and mess and is really convenient if you need to give it to someone or leave it for your husband.
*I have never made this recipe with sautéed onions.
*The mushrooms become tasteless in this recipe.
*For spicier enchiladas, use diced jalapeños instead of green chilies.
Chicken Pockets
1 (8 oz) package cream cheese softened
¼ cup chopped green onions
3 cups chicken pieces
1 can cream of chicken soup
bread crumbs
refrigerated crescent rolls OR 1 package frozen dinner rolls
Combine chicken, cream cheese and onions. Pinch together 2 rolls and add a spoonful of chicken mixture (on frozen dinner rolls, just stretch the roll and wrap it around the spoonful of chicken mixture). Seal edges tightly. Brush with melted butter or margarine and roll in bread crumbs. Place into freezer bag.
When thawed, bake uncovered at 350* for 30 minutes (until golden brown). Heat cream of chicken soup with enough milk for desired consistency to make gravy and pour over each roll.
*For me, this one is easier to do with the filling inside of the roll if you are using crescent rolls. If you are going to use frozen dinner rolls, I prefer just making the mixture and placing that in a freezer bag and when you’re ready to use it, thaw and then place in the freezer rolls.
~Emily Stinger
1 (16 oz) package frozen broccoli
3 cups chicken pieces
1 can cream of chicken soup
½ c. grated cheddar cheese
½ c. low-fat mayonnaise or miracle whip
1 tsp. lemon juice
¼ tsp. curry (or seasoning salt)
1 (4 oz) can mushrooms drained (optional)
1 can french fried onions
Combine all ingredients except fried onions and scoop into freezer bag. When thawed, bake uncovered for 50 minutes at 350*. Top with fried onions and bake an additional 5 minutes.
*I serve this over rice. It makes the meal stretch a little further and adds another taste besides the casserole.
*Rarely do I add the french fried onions. I have noticed that it doesn’t add that much flavor and they’re kind of expensive.
*If I need a meal in a hurry, I microwave this from frozen to hot (about 7-8 minutes stirring occasionally) and just pour it over cooked minute rice.
Chicken Enchiladas
Mix together to from sauce:
2 cans cream of chicken soup
1 pint sour cream
Mix with ½ cup sauce to form filling:
2 cups chicken pieces
2 (4 oz) cans mushrooms drained
1 (4 oz) can green chilies drained
1 cup chopped onion sautéed
1 tsp. chili powder (optional)
½ tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
10 flour tortillas
1 ½ cups grated cheddar cheese
Spread the tortillas with filling. Roll up and place in freezer bag. Pour remainder of sauce over enchiladas in bag and sprinkle with cheese. When thawed, put in 9x13 pan and bake at 450* for about 15 minutes or until heated through. Do not cover.
*I usually just skip straight to the filling and skip the sauce. My only addition is 1 can cream of chicken soup and 1 pint (you could use ½ pint and stretch it further) added into the filling. Then I put the filling mixture into bags (about 3 cups) and freeze it. When I’m ready for the enchiladas I thaw the mixture, then place it in fresh tortillas and for the sauce I just thin 1 can of cream of chicken soup. So you’re still using 2 cans of soup, 1 is just frozen in with the mixture and the other is used when you cook them. Then I top it with cheese and cook at about 350* for 30 minutes.
*If you want to place the mixture into tortillas and then freeze them as the recipe says to do, I like to buy those disposable aluminum trays that you can cook in and place them in there. It saves a ton of hassle and mess and is really convenient if you need to give it to someone or leave it for your husband.
*I have never made this recipe with sautéed onions.
*The mushrooms become tasteless in this recipe.
*For spicier enchiladas, use diced jalapeños instead of green chilies.
Chicken Pockets
1 (8 oz) package cream cheese softened
¼ cup chopped green onions
3 cups chicken pieces
1 can cream of chicken soup
bread crumbs
refrigerated crescent rolls OR 1 package frozen dinner rolls
Combine chicken, cream cheese and onions. Pinch together 2 rolls and add a spoonful of chicken mixture (on frozen dinner rolls, just stretch the roll and wrap it around the spoonful of chicken mixture). Seal edges tightly. Brush with melted butter or margarine and roll in bread crumbs. Place into freezer bag.
When thawed, bake uncovered at 350* for 30 minutes (until golden brown). Heat cream of chicken soup with enough milk for desired consistency to make gravy and pour over each roll.
*For me, this one is easier to do with the filling inside of the roll if you are using crescent rolls. If you are going to use frozen dinner rolls, I prefer just making the mixture and placing that in a freezer bag and when you’re ready to use it, thaw and then place in the freezer rolls.
~Emily Stinger
Sunday, October 26, 2008
White Chicken Chili
1 lb. chicken
1 med onion, chopped
1 1/2 tsp. garlic powder
1 Tbsp vegetable oil
Saute together until chicken is cooked. Then add:
2 cans Great Northern beans, drained and rinsed
1 can chicken broth
1 can green chilis
1 tsp. salt
1 tsp. oregano
1/2 tsp pepper
1/4 tsp cayenne pepper, optional (for some exta heat)
Simmer the above ingredients for 30 minutes. Remove from heat and add:
1 c. sour cream
1/2 c. heavy whipping cream
Rewarm on low. Do not boil after adding creams. Serve.
Muranda Prestwich
1 med onion, chopped
1 1/2 tsp. garlic powder
1 Tbsp vegetable oil
Saute together until chicken is cooked. Then add:
2 cans Great Northern beans, drained and rinsed
1 can chicken broth
1 can green chilis
1 tsp. salt
1 tsp. oregano
1/2 tsp pepper
1/4 tsp cayenne pepper, optional (for some exta heat)
Simmer the above ingredients for 30 minutes. Remove from heat and add:
1 c. sour cream
1/2 c. heavy whipping cream
Rewarm on low. Do not boil after adding creams. Serve.
Muranda Prestwich
Friday, October 3, 2008
Whole Wheat Banana Muffins
My mom used to make these for us instead of Banana bread. They are great for school lunches. Kids love them and they are very healthy.
1/2C Whole Wheat Flour
1/4C Wheat Germ
1/4 C Sugar
2 1/2t Baking Powder
1/4t Baking Soda
1/4t Cinnamon (I love cinnamon so I add a whole teaspoon)
3/4t Salt
1 Beaten Egg
3/4C Milk
1/3C Oil or Unsweetened Applesauce
about 1 1/2 large Mashed Bananas (or whatever you have)
Preheat oven to 400° and grease muffin pan or use liners. Stir together all dry ingredients in a medium bowl. In a different bowl, combine egg, milk, oil, and banana. Add liquid ingredients to the dry ingredients and mix just until moist. Do not overmix. Fill each muffin about 2/3 full and bake for 20 minutes. They get really dark, but they are not burnt. Makes about 12 muffins.
Submitted by Marissa Cohen
Saturday, August 30, 2008
Kid Friendly Recipes from Cooking Group
Cheesy Chicken Quesadillas
6 boneless, skinless chicken tenderloins, cooked and cubed
1 pkg. Knorr Spanish Rice
1 cup shredded cheddar cheese
flour tortillas
nonstick cooking spray
Prepare rice according to package directions. Mix in chicken. Spray both sides of a tortilla with cooking spray and place on cookie sheet. Top tortilla with 1/3 cup rice mixture and spread to edges. Sprinkle with cheese. Spray both sides of another tortilla with cooking spray and place on top. Repeat for other quesadillas (2 fit on a cookie sheet). Bake at 450 for 5-7 minutes, or until light brown. Cut into wedges with a pizza cutter and serve.
Cheeseburger Rolls
1/2 lb. ground beef
1/2 onion, chopped
1 loaf frozen bread dough, thawed
shredded Cheddar cheese
salt and pepper
ketchup
mustard
Brown ground beef with onion, drain fat. Season with salt and pepper to taste. Set aside. Divide dough into 12 balls. Flatten a ball, place a spoonful of meat mixture and a sprinkle of cheese in center. Fold edges of dough over filling and pinch closed. Place seam side down on greased baking sheet. Repeat with all dough. Let rise for 30 minutes. Bake at 350 degrees for 20-30 minutes, or until golden brown. Serve with ketchup and mustard for dipping. We've also filled them with ham and cheese, chicken and BBQ sauce, and chicken, bacon, and Cheddar.
Ham and Cheddar in a Loaf from Kraft Kitchens- http://www.kraftfoods.com/kf/recipes/ham-cheddar-in-a-65544.aspx
Submitted by Angenette Imbler
6 boneless, skinless chicken tenderloins, cooked and cubed
1 pkg. Knorr Spanish Rice
1 cup shredded cheddar cheese
flour tortillas
nonstick cooking spray
Prepare rice according to package directions. Mix in chicken. Spray both sides of a tortilla with cooking spray and place on cookie sheet. Top tortilla with 1/3 cup rice mixture and spread to edges. Sprinkle with cheese. Spray both sides of another tortilla with cooking spray and place on top. Repeat for other quesadillas (2 fit on a cookie sheet). Bake at 450 for 5-7 minutes, or until light brown. Cut into wedges with a pizza cutter and serve.
Cheeseburger Rolls
1/2 lb. ground beef
1/2 onion, chopped
1 loaf frozen bread dough, thawed
shredded Cheddar cheese
salt and pepper
ketchup
mustard
Brown ground beef with onion, drain fat. Season with salt and pepper to taste. Set aside. Divide dough into 12 balls. Flatten a ball, place a spoonful of meat mixture and a sprinkle of cheese in center. Fold edges of dough over filling and pinch closed. Place seam side down on greased baking sheet. Repeat with all dough. Let rise for 30 minutes. Bake at 350 degrees for 20-30 minutes, or until golden brown. Serve with ketchup and mustard for dipping. We've also filled them with ham and cheese, chicken and BBQ sauce, and chicken, bacon, and Cheddar.
Ham and Cheddar in a Loaf from Kraft Kitchens- http://www.kraftfoods.com/kf/recipes/ham-cheddar-in-a-65544.aspx
Submitted by Angenette Imbler
Saturday, August 23, 2008
6 Layer Casserole
All I can say is YUMMY!
I got this from my sister's ward cook book years ago and have used it a bunch since.
I got this from my sister's ward cook book years ago and have used it a bunch since.
2 med. potatoes, sliced
2 med. onions, sliced
1 ½ lbs. ground beef or turkey (raw)
½ cup uncooked rice
2 stalks celery, sliced
3 med. carrots, sliced
3 cups chicken broth
Cover the bottom of a 9x13 baking dish with potatoes, then onions, meat, rice, celery, and carrots. Sprinkle each layer with salt and pepper as you go. Pour the broth over the entire dish and cover with foil. Bake at 400* for 1 hour or until the carrots and potatoes are hot.
-Angela Hadlock-
2 med. onions, sliced
1 ½ lbs. ground beef or turkey (raw)
½ cup uncooked rice
2 stalks celery, sliced
3 med. carrots, sliced
3 cups chicken broth
Cover the bottom of a 9x13 baking dish with potatoes, then onions, meat, rice, celery, and carrots. Sprinkle each layer with salt and pepper as you go. Pour the broth over the entire dish and cover with foil. Bake at 400* for 1 hour or until the carrots and potatoes are hot.
-Angela Hadlock-
Sunday, August 17, 2008
Easy Hamburger Stroganoff
1 pound cooked ground hamburger, seasoned to taste*
1 can cream of mushroom soup
1 can milk (you may need more depending on desired consistency)
1 packet onion soup mix
1 can sliced mushrooms (optional)
Combine all ingredients in a large skillet, cover and simmer for 10-15 minutes, stirring occasionally. Serve over rice or egg noodles.
*I like to buy a lot of hamburger in advance at a place like Costco or wherever it is on sale, cook up all the hamburger and then divide it into 1 pound portions. I put the cooked and seasoned hamburger in freezer bags and freeze it. It keeps really well and makes it really easy to add hamburger to recipes like this or any that call for cooked ground beef. When I use it in this recipe I just add it to the skillet frozen!
~Emily Stinger
1 can cream of mushroom soup
1 can milk (you may need more depending on desired consistency)
1 packet onion soup mix
1 can sliced mushrooms (optional)
Combine all ingredients in a large skillet, cover and simmer for 10-15 minutes, stirring occasionally. Serve over rice or egg noodles.
*I like to buy a lot of hamburger in advance at a place like Costco or wherever it is on sale, cook up all the hamburger and then divide it into 1 pound portions. I put the cooked and seasoned hamburger in freezer bags and freeze it. It keeps really well and makes it really easy to add hamburger to recipes like this or any that call for cooked ground beef. When I use it in this recipe I just add it to the skillet frozen!
~Emily Stinger
Friday, August 1, 2008
Doritos Salad
1 head lettuce, washed and cleaned
2 medium tomatoes, diced
1 bunch green onions or red onion, chopped
1 can black beans, drain and rinse
1 small bottle of Catalina dressing
1 can kidney beans, drained and rinse (optional)
1 cup grated cheese
1 pkg. Doritos, crushed
Prepare lettuce and set in crisper to chill. Combine tomatoes, green onions, olives, and beans with the Catalina dressing. Chill together for several hours or overnight. When ready to serve, combine all the ingredients. Toss in the cheese and Doritos just before serving. You can add other vegetables besides what is listed: Bell peppers, radishes, and broccoli.
Tip: Really good with 1 lb. hamburger meat… browned and cooked with taco seasoning.
2 medium tomatoes, diced
1 bunch green onions or red onion, chopped
1 can black beans, drain and rinse
1 small bottle of Catalina dressing
1 can kidney beans, drained and rinse (optional)
1 cup grated cheese
1 pkg. Doritos, crushed
Prepare lettuce and set in crisper to chill. Combine tomatoes, green onions, olives, and beans with the Catalina dressing. Chill together for several hours or overnight. When ready to serve, combine all the ingredients. Toss in the cheese and Doritos just before serving. You can add other vegetables besides what is listed: Bell peppers, radishes, and broccoli.
Tip: Really good with 1 lb. hamburger meat… browned and cooked with taco seasoning.
Posted by Angela Hadlock
Wednesday, July 30, 2008
striped delight oreo bars
(from Kraft Foods)
35 OREO Cookies
6 Tbsp. (3/4 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer.
REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator. ~Emily Stinger
35 OREO Cookies
6 Tbsp. (3/4 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer.
REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator. ~Emily Stinger
Tuesday, July 29, 2008
Hawaiin Haystacks
Brown Rice
Pineapple
tomatoes
olives
celery
green bell peppers
cheese
1 can chicken
Cream of chicken soup
Soy Sauce
Cook the rice. In small sauce pan, combine chicken and cream of chicken soup. Top brown rice with these and any other favorite toppings. Sprinkle with soy sauce to taste. This is kindof what we had at that enrichment activity. Denice Bench
Brown Rice
Pineapple
tomatoes
olives
celery
green bell peppers
cheese
1 can chicken
Cream of chicken soup
Soy Sauce
Cook the rice. In small sauce pan, combine chicken and cream of chicken soup. Top brown rice with these and any other favorite toppings. Sprinkle with soy sauce to taste. This is kindof what we had at that enrichment activity. Denice Bench
Broccoli Casserole - Karen’s Rick’s
1 cube margarine
10 oz. package chopped broccoli (frozen)
1 med. onion
1 c rice or 1½ minute rice or 1c regular rice
1 c. cream of chicken or mushroom soup
1 small jar cheese whiz (8 oz)
½ c milk
Sauté margarine, broccoli, & onion. Cook rice. Then add soup, cheese whiz & milk. Bake covered 30 min. at 350* Fattening, but again really good. Denice Bench
1 cube margarine
10 oz. package chopped broccoli (frozen)
1 med. onion
1 c rice or 1½ minute rice or 1c regular rice
1 c. cream of chicken or mushroom soup
1 small jar cheese whiz (8 oz)
½ c milk
Sauté margarine, broccoli, & onion. Cook rice. Then add soup, cheese whiz & milk. Bake covered 30 min. at 350* Fattening, but again really good. Denice Bench
Potato Chowder - Kristin Briggs
7 c potatoes, peeled & diced
1 c finely chopped onions
1 c grated carrot
1 tsp. salt
¼ tsp. pepper
1 T dried parsley flakes
8 chicken bullion cubes
6 c scalded milk
3/4 cube butter
3/4 c flour
In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bullion cubes. Add enough water to just cover vegetables. Cook until vegetables are tender, about 15-20 min. Do not drain. Scald milk by heating until tiny bubbles form around the edge of the pan. (Milk may stick slightly to bottom of pan. do not scrape bottom of pan when stirring.) Remove 1½ c hot milk and add it to butter and flour in a separate bowl. Stir flour mixture with a wire whisk until free of lumps. Add the other 4½ cups hot milk to undrained vegetables, then stir in thickened milk mixture. Stir until blended and thick. Simmer 15 min. on low heat. This was given to me from a friend from my married student ward in Logan. It's really good. Also, if you don't want to worry about the bottom of the pan or burning your milk when scalding, cook it in the microwave in a large microwave safe bowl. I think it's 5-10 min. I hope you like it. Denice Bench
7 c potatoes, peeled & diced
1 c finely chopped onions
1 c grated carrot
1 tsp. salt
¼ tsp. pepper
1 T dried parsley flakes
8 chicken bullion cubes
6 c scalded milk
3/4 cube butter
3/4 c flour
In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bullion cubes. Add enough water to just cover vegetables. Cook until vegetables are tender, about 15-20 min. Do not drain. Scald milk by heating until tiny bubbles form around the edge of the pan. (Milk may stick slightly to bottom of pan. do not scrape bottom of pan when stirring.) Remove 1½ c hot milk and add it to butter and flour in a separate bowl. Stir flour mixture with a wire whisk until free of lumps. Add the other 4½ cups hot milk to undrained vegetables, then stir in thickened milk mixture. Stir until blended and thick. Simmer 15 min. on low heat. This was given to me from a friend from my married student ward in Logan. It's really good. Also, if you don't want to worry about the bottom of the pan or burning your milk when scalding, cook it in the microwave in a large microwave safe bowl. I think it's 5-10 min. I hope you like it. Denice Bench
Navajo Fry Bread - Carma Crippen
4 c flour
1 tsp. salt
1 T baking powder
13/4 c warm water
Mix the dry ingredients together in a large mixing bowl. Stir in the warm water. Mix and knead with your hands until soft dough forms (about 5 min.). Pinch off pieces of dough and roll into balls about 2½" in diameter. Let the dough raise. Roll out the dough to 1/8" thick and fry in about 2 inches of hot shortening. (makes 8).
Navajo Tacos - Carma Crippen
Fry bread
Chili
Tomatoes
Cheese
Favorite taco toppings
Top fry bread with chili and toppings. Hope you like them. Denice Bench
4 c flour
1 tsp. salt
1 T baking powder
13/4 c warm water
Mix the dry ingredients together in a large mixing bowl. Stir in the warm water. Mix and knead with your hands until soft dough forms (about 5 min.). Pinch off pieces of dough and roll into balls about 2½" in diameter. Let the dough raise. Roll out the dough to 1/8" thick and fry in about 2 inches of hot shortening. (makes 8).
Navajo Tacos - Carma Crippen
Fry bread
Chili
Tomatoes
Cheese
Favorite taco toppings
Top fry bread with chili and toppings. Hope you like them. Denice Bench
Tomato cups - Carma Crippen
7 oz chicken cut-up
½ c sliced celery
¼ c sliced green olives
¼ c sliced green onions
1 T lemon juice
¼ tsp. salt
dash of pepper
2 hard cooked eggs, chopped
¼ c mayonnaise
4 medium tomatoes
lettuce
In a mixing bowl combine chicken, celery, olives green onion, lemon juice, salt & pepper. Gently stir in eggs and mayonnaise. Cover and chill. Prepare tomatoes by placing stem down and with sharp knife, cut tomatoes in 6 wedges, cutting to, but not through the stem end. Spread apart slightly. Salt. Fill. Serve on lettuce. I never wedge my tomatoes. I just chop my tomatoes and add everything together. If you're wanting to do a really nice dinner and are willing to spend the time cutting every tomato in a cute wedge, be my guest. This is really tasty!
Denice Bench
7 oz chicken cut-up
½ c sliced celery
¼ c sliced green olives
¼ c sliced green onions
1 T lemon juice
¼ tsp. salt
dash of pepper
2 hard cooked eggs, chopped
¼ c mayonnaise
4 medium tomatoes
lettuce
In a mixing bowl combine chicken, celery, olives green onion, lemon juice, salt & pepper. Gently stir in eggs and mayonnaise. Cover and chill. Prepare tomatoes by placing stem down and with sharp knife, cut tomatoes in 6 wedges, cutting to, but not through the stem end. Spread apart slightly. Salt. Fill. Serve on lettuce. I never wedge my tomatoes. I just chop my tomatoes and add everything together. If you're wanting to do a really nice dinner and are willing to spend the time cutting every tomato in a cute wedge, be my guest. This is really tasty!
Denice Bench
Lumpias- Karen Ricks
Lumpias - Karen Ricks
1 lb. ground beef (I use turkey burger or cabbage)
1 c carrots (grated)
½ pkg. broccoli (frozen)
1 (16 oz) pkg. Azumaya egg roll wrappers
½ c vegetable oil (for deep frying)
Brown ground beef and mix together: carrots, broccoli and ground beef. Spoon by tablespoons onto egg roll wrappers. Fold edges and fry in pan. Dip in a mix of mustard, ketchup and mayonnaise or whatever dip you prefer. I got this from my sister. We really like it a lot. But, it takes a little time. Denice
1 lb. ground beef (I use turkey burger or cabbage)
1 c carrots (grated)
½ pkg. broccoli (frozen)
1 (16 oz) pkg. Azumaya egg roll wrappers
½ c vegetable oil (for deep frying)
Brown ground beef and mix together: carrots, broccoli and ground beef. Spoon by tablespoons onto egg roll wrappers. Fold edges and fry in pan. Dip in a mix of mustard, ketchup and mayonnaise or whatever dip you prefer. I got this from my sister. We really like it a lot. But, it takes a little time. Denice
Thursday, July 17, 2008
Minestroni Pasta Salad
This salad is a summer staple at our house. It's really easy to make, nutritious, feels light, but filling. I'm sure it is meant to be a side dish but we eat it for a main dish and it lasts for a few days.
- One box pasta cooked: We use penne or shells
- Baby carrots chopped into large chunk
- 1 green pepper chopped into large chunk
- 1 can red Kidney beans
- 1 can Garbanzo beans (chickpeas)
- 1 can diced tomatoes
- Italian dressing
- Parmesan Cheese
Mix all ingredients together and toss with dressing to liking. Spinkle with more cheese. Enjoy!
Posted by Jessica Strong
Posted by Jessica Strong
Monday, July 14, 2008
Wheat Bread
Wondering what to do with all that wheat you have stored up? Here is a great recipe for bread, Thought I would share. It is the easiest one I have found and we love the bread. You can find dough enhancer and Wheat Gluten at a health food store...
4 c. warm water
1 Tbsp. salt
1/3 c. Olive Oil
1/3 c. Honey
1 1/2 Tbsp. Dough enhancer
2 Tbsp. Yeast
7 c. Wheat flour
1/2 c. Wheat gluten
1/4 c. ground flax seed (optional)
Preheat oven to 170
Put ingredients into bowl in order. You can use a bread machine just
mixing or kitchaid mixer or just knead by hand for 12 minutes.
Make into loaves and put into greased bread pans. Turn off oven and
put loaves in for 30 minutes.
After 30 minutes leave loaves in oven-turn heat to 325 for 35 minutes.
Makes 3-4 Loaves
Hope you enjoy your bread!!
Okay Rochelle forwarded this to me awhile ago from her friend Melanie.
Thought it was good enough to pass on.
1 Tbsp. salt
1/3 c. Olive Oil
1/3 c. Honey
1 1/2 Tbsp. Dough enhancer
2 Tbsp. Yeast
7 c. Wheat flour
1/2 c. Wheat gluten
1/4 c. ground flax seed (optional)
Preheat oven to 170
Put ingredients into bowl in order. You can use a bread machine just
mixing or kitchaid mixer or just knead by hand for 12 minutes.
Make into loaves and put into greased bread pans. Turn off oven and
put loaves in for 30 minutes.
After 30 minutes leave loaves in oven-turn heat to 325 for 35 minutes.
Makes 3-4 Loaves
Hope you enjoy your bread!!
Okay Rochelle forwarded this to me awhile ago from her friend Melanie.
Thought it was good enough to pass on.
Monday, July 7, 2008
Peanut Better Playdough
This is fun and tasty! Your kids will love it!
1 cup creamy peanut butter
1 ¼ cup dry milk
1 ¼ cup powdered sugar
1 cup light corn syrup or honey
Knead until all ingredients are well mixed. Play and eat!
Angela Hadlock
1 cup creamy peanut butter
1 ¼ cup dry milk
1 ¼ cup powdered sugar
1 cup light corn syrup or honey
Knead until all ingredients are well mixed. Play and eat!
Angela Hadlock
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
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
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