Magic Shell

I want to try this: homemade magic shell fudge sauce

Oven Omelets

A perfect brunch dish!

16 beaten eggs
1 cup milk
1 cup half & half (I usually just use whole milk)
6 T. mayonnaise
2 T. flour
2 cups shredded cheddar cheese
2 cups chopped ham
chopped green onions, 1 bunch

mix and match these optional items to your own taste:
sliced mushrooms
browned ground sausage
browned chopped bacon

blend first five ingredients and pour into greased 9x13
add fillings

Bake at 325 degrees for 35-40 minutes (puffs up really high and takes a little longer to bake, in my experience)

Licorice Caramels

I've never made these myself, but they're yummy! Even if you don't usually like black licorice, these are very mild.

1 can sweetened condensed milk
1 cup butter
1 t. licorice or anise oil
2 cups sugar
1/2 t. black coloring
1 1/2 cups white karo syrup
1/2 t. salt

Mix all ingredients except flavoring and coloring. Cook to 250 (firm ball). Stir constantly. Remove from heat and add flavoring and color. Pour into 9x13 pyrex pan that is buttered.

(We sometimes like to cook it to 260, we then crack it instead of wrapping individual pieces in wax paper. It is harder and can stick to teeth, but fun to chew on!)

(from sil Heidi)

Christmas Almond Pastry

Ingredient #1: hubby who is really good at rolling out dough!!!
Shape into candy canes or wreaths if desired. (Ours were sprinkled with green and red sugar crystals in the pictures.)





Basic Dough:
2 sticks softened butter
3/4 c. sugar
2 c. warm milk

4 1/2 tsp. yeast
1/2 c. lukewarm water
1 TB sugar

1 tsp salt
2 eggs
6-8 cups flour (usually 7 1/2 c. works)

Place butter & sugar in bowl. Add warm milk and stir until butter melts. Let stand while mixing yeast with water & sugar. Let stand for 5 minutes. Mix everything together with remaining ingredients, adding flour a cup at a time until dough doesn't stick to the sides of the bowl. Knead. Cover and let rise until double. Meanwhile, make fillings.

Cream Filling:
Heat to boiling on medium heat in saucepan:
2 c milk

Mix these together in a bowl, stirring after dry ingredients first:
1 tsp. salt
2/3 c. sugar
6 TB flour
2 tsp. vanilla
2 egg yolk

Add a little warm milk, then mix with heated milk and stir and cook till thick. Cover with plastic wrap and cool filling to room temp before spreading.

Almond Filling:  (this is how Hans likes it--I like double this almond filling)
1 stick butter, softened
3/4 c sugar
3/4 c rolled oats
2-3 tsp. almond extract

Divide dough into 4 parts. Shape first dough portion by rolling it into a rectangle about the size of a cookie sheet. Spread ¼ of cream filling on the center of the pastry then sprinkle with ¼ of almond filling. Cut slits in the long ends of the dough. Braid the dough by folding and stretching alternating strips of dough over the filling. Repeat with the other three portions of dough. Cover and let dough rise until double in bulk. Bake at 375 degrees for about 20 minutes.

Almond Icing:
2 cup powdered sugar
4 TB milk or cream
2 tsp almond flavoring
Drizzle on baked pastry and sprinkle sliced almonds on top if desired.

Thanksgiving Tips

Don't need cranberry bread (so many starches)
Keep rolls small
Relish tray for munching while cooking!
Make enough gravy

Cranberry Apple Pie

Cranberry apple pie--makes enough filling for about 2 pies

Banana Cream Pie

Banana cream pie that is awesome!!!! (and less time-consuming than Betty Crocker's)

Holiday Salad

Salad:

Romaine and Red lettuce
Pomegranate (could skip)
Craisins
Cashews
Pear
Apple
Swiss Cheese (want to try feta)
Bacon pieces?

Put as much of an ingredient in as you want. Don't put the cheese and cashews in until you are ready to toss the salad with dressing.

Dressing:

1/3 cup sugar
1/3 cup red wine vinegar
2/3 cup canola oil
2 TBS chopped onion
2 TBS lemon juice
1/2 tsp salt
2-3 TBS poppy seeds

In a blender mix vinegar and sugar together, then add oil and blend. Add onion and blend really fast and hard; add lemon juice, salt and blend; add poppy seeds and blend. (Enough dressing for 2 big bowls of salad. Dress the salad 5-10 min before serving.)

Sweet Potato Casserole

Sweet potatoes with a pecan and brown sugar topping. Shannon says add an egg to it.

Cranberry Sauce

Cranberry sauce made with orange juice

Whipped Cream Cream Cheese Frosting

Frosting perfection right here.

Oatmeal Carmelitas

It's a toss up for me between the homemade oreos and these little babies as to which are my favorite fancy cookies. These have all the good stuff I want in a cookie: oats, nuts, chocolate, caramel--yum! Bake these for longer than it says to the second time (maybe 10 mins. more?)

Here are some other tips:

I doubled it in a 9x13 and used 1 small jar of caramel sauce--which is less than the recipe calls for, but it was enough for me. I forgot to double the flour, so I just used 3 TB flour for the whole jar.
I will try less butter (like one reviewer suggested) next time.
I used regular oats and it didn't seem to make a difference.
I mushed the cookie topping down which made it less crumbly.
Oh, and they're better after they've been chilled (which is great for giving them to others because you don't feel like you have to rush out and deliver them right when they're fresh out of the oven).

Enjoy!

Crockpot Spaghetti Sauce

1 pound ground beef

1 pound bulk Italian sausage

1 medium green pepper, chopped

1 medium onion, chopped

2 tsp. minced garlic

3 cans Italian diced tomatoes

2 cans (15 oz) tomato sauce

2 cans (6oz) tomato paste

1/4 cup sugar

2 Tab. Italian seasoning

1 Tab dried basil

2 tsp. dried marjoram

I tsp. salt

½ tsp pepper

Hot cooked spaghetti or small kid-friendly noodles like rotini

In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Transfer to a slow cooker. Stir in green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar, and seasonings; mix well. Cover and cook on low for eight hours or until bubbly. Serve over spaghetti. Yield 12 servings. (I've actually never made it in the crockpot. I just make it on the stove).

(from Melissa)

Chocolate Pillows

I love this chocolate cookie recipe. Yum, yum. If you want a homemade cookie rather than use a cake mix to make fake Oreos, give these a try (richer chocolate). Then make a fluffy whipped cream cream cheese frosting (heavenly) OR a thicker one flavored with coconut (my first choice) OR hide 1/4 a Reese's peanut butter cup in each cookie as you form them for baking (we buy fun size assorted candy bars and the peanut butter cups are always left at the bottom of the bag).

CHOCOLATE COOKIES
1 cup butter, softened
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/4 cups unsweetened cocoa powder
1 3/4 cups all-purpose flour
2 teaspoons baking soda

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.
2. Add the eggs, beating well. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheets. Keep them fairly small for best results.
3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


(Fluffy) WHIPPED CREAM CREAM CHEESE FROSTING:
3/4 cup heavy whipping cream
4 oz. (1/2 pkg.) cream cheese, slightly softened
1/2 cup white sugar
pinch salt
1/2 teaspoon vanilla extract

1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.


(Thicker) LIZ'S CREAM CHEESE FROSTING:
1/2 c. butter
4 oz cream cheese
1 1/2 c. powdered sugar
1/2 tsp vanilla
You can add whatever other flavoring you want. I LOVE coconut.

Peanut Butter & Chocolate No-bake Cookies

This is the recipe that Jane introduced me to--so good. Be sure and use quick oats for best results. Chocolate and peanut butter--mmmm!

Creamy Crockpot Chicken and Broccoli over Rice

1 14-oz can cream of chicken soup
1 14-oz can cheddar cheese soup
1 14-oz can chicken broth
½ teaspoon salt
¼ teaspoon Cajun seasoning

¼ teaspoon garlic powder

2 boneless chicken breasts

1 cup sour cream
1 bunch chopped broccoli, steamed

1 cup shredded cheddar cheese

1. Place soups, chicken broth, salt, Cajun and garlic powder into a crockpot. Whisk until smooth. Place chicken in, pressing to the bottom. Cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, shred into bite-size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.

4-6 servings

Ham and Potato Soup

3 1/4 cups water
5 potatoes, peeled and diced
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
2 TB chicken bouillon granules
1/4 tsp. black pepper
Optional: frozen corn

5 TB butter
5 TB flour
2 cups milk

Combine water, vegetables and spices in a big pot and cook over medium heat until potatoes are tender, about 10-15 mins.

In a separate saucepan, melt butter and then add flour, stirring until smooth. Slowly stir in milk and keep over medium-low heat about 4 mins.

Stir the milk mixture into the big pot and you're done!

Tortellini and Italian Sausage Soup

1 lb. Italian sausage
2 cloves garlic
1 cup water (I added more after cooking to make it less spicy, so add more to taste)
1 cup thinly sliced carrots
1 tsp. oregano
1 ½ cup sliced zucchini
1 cup coarsely chopped onions
5 or more cups beef broth
1 can cut-up tomatoes
8 oz. can tomato sauce
8 oz. cheese tortellini (I used a whole package, which was like 12 oz)
Grated parmesan cheese

Brown sausage in large pot with onions and garlic. Add beef broth, water, tomatoes, carrots, basil, oregano, and tomato sauce. Bring to a boil, reduce heat, simmer uncovered at least 30 minutes. Skim fat. Stir in zucchini and tortellini, simmer covered 30-40 min. Sprinkle parmesan cheese on each serving.

(friend Melissa)

Potato Sausage Cream Soup

This is my ultimate comfort food--I cannot eat just one bowl of this soup.


½ pound ground sausage (I used mild Italian sausage)

5-7 thinly sliced red potatoes

3 cups chicken broth (or 3 cups water and 3 chicken bouillon cubes)

1 cup heavy cream

Parsley flakes, salt & pepper, Romano cheese

In a frying pan, brown sausage. Drain grease. In a soup pot, boil 3 cups chicken broth. Add sliced potatoes. Cover. Reduce heat and simmer until potatoes are tender, but not mushy. Add sausage. Stir in cream. Season with salt and pepper to taste. Sprinkle with chopped parsley. Simmer uncovered to allow flavors to blend. Sprinkle Romano cheese on top just before serving.


(Some versions of this recipe include kale.)

(from friend Melissa)

Rolls

This is the first yeast dough I ever tried (when I was a newlywed), and it's always worked perfectly for me. I've been using this recipe for a decade. The girl who gave me the recipe wrote it down on lined paper on BYU campus from memory--I still have the handwritten copy in my binder. Of course, you can do milk instead of water and melted butter instead of oil and make them even yummier.


Let stand for 15-20 mins:

4 cups warm water
4 TB yeast
1 cup sugar


Mix together with water & yeast; knead dough for 10 mins.:

10 cups flour (half whole wheat flour if desired)
2 eggs
1/2 cup oil (or could substitute melted butter)
4 tsp. salt


Let raise. Roll into rolls. Let raise again. Bake at 350 for 10-15 mins.

Frozen Hot Chocolate

Ahead of time: freeze a whole tray of milk cubes.

Melt in the microwave until smooth (stirring every so often):
3 oz. Symphony bar, broken up a little
1/2 cup milk
1 1/2 TB sugar
2 tsp. hot chocolate mix

Let the above mixture cool to room temperature (or put it in the fridge to cool). Then put it into the blender with 1 cup of milk and the milk cubes.

Top with whipped cream and chocolate shavings!

Raw Veggie Pizza

Pizza Crust:

15" pizza pan. Preheat oven to 450 (only baking the crust).

1 cup warm water
2 1/4 tsp. yeast
1 tsp sugar
Let stand 10 min.

2 ½ cups flour (some whole wheat if desired)

2 TB olive oil
1 tsp salt

Mix; knead by hand in bowl. Let stand 5 min. Grease pan and hands. Spread dough evenly on pan. Bake 12-17 min (until golden brown).


Spread garlic cream cheese on cooled crust and then sprinkle with chopped broccoli, cauliflower, red & green peppers, crumbled bacon, carrots, green onions, etc.

Savory Breakfast Pizza

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1 (8 oz) container spreadable onions & chive cream cheese (let soften a little; don't use whole thing)

8 slices bacon, diced, browned and drained

Pizza Crust (allrecipes’ “Quick and Easy Pizza Crust”):

15" pizza pan. Preheat oven to 450.

1 cup warm water
2 1/4 tsp. yeast
1 tsp sugar
Let stand 10 min.

2 ½ cups flour (1 cup wheat?)

2 TB olive oil
1 tsp salt

Mix; knead by hand in bowl. Let stand 5 min. Grease pan and hands. Spread dough evenly on pan. Prebake 10 min.

Beat these together and scramble in a skillet until thoroughly cooked but still moist:

8 eggs

¼ cup milk

¼ cup green onion, diced

¼ cup red or green bell pepper, diced

¼ tsp salt

¼ tsp pepper

¼ tsp garlic powder

Spread cream cheese on partially baked crust (don’t put too much on!). Spoon egg mixture over the cream cheese. Sprinkle bacon on top of pizza.

Bake 8-10 minutes or until crust is golden brown. Serves 8.

Cornbread (or Corn Cake, more like)

Mix:
1/2 cup butter, melted
2/3 cup sugar

Add:
2 eggs
1 cup buttermilk (I do 1 cup milk + 1 TB vinegar if I don't have buttermilk)
1 cup flour
1 cup cornmeal
1/2 tsp soda
1/2 tsp salt

Mix well, scraping sides and bottom of the bowl.

Pour into an 8x8 greased pan. Bake at 350 degrees for 35-40 minutes (until knife inserted in it comes out clean).

(For a lighter cornbread try half buttermilk and half plain yogurt. Also half butter and half oil.)


(from roommate Rachel)

Creamy White Chili (less spicy version)

1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
1 med. onion, chopped fairly small
1 1/2 tsp. garlic powder
1 TB vegetable oil
2 cans (15 1/2 oz each) great northern beans, rinsed and drained OR small white beans cooked and soaked until soft
1 can (14 1/2 oz) chicken broth OR 14 1/2 oz chicken bouillon
1 can (4 oz) chopped green chiles
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp pepper

1 cup (8 oz) sour cream
1/2 cup whipping cream (I’ve tried it with low fat sour cream and milk instead of whipping cream and it’s still great)

COOK IT EITHER ON STOVE OR IN CROCKPOT

POT ON STOVE: In large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat, stir in sour cream and cream. Serve immediately. Yield: 7 servings.

CROCKPOT: Cook chicken, onion and garlic. Throw all but creams in a crockpot. Cook at least 2 hours on high or longer on low. Add creams. Enjoy.

My friend makes a soup like this without the creams (maybe more broth and thicker?) Then she uses these things as garnishes:

fresh cilantro (yum!)
fresh diced tomatoes
crushed tortilla chips
dollop of sour cream

Sweet Poppy Seed Salad

Dressing:
1 cup sugar
1 tsp. salt
1 TB poppy seeds
1/4 small red onion
1/2 cup red wine vinegar
1 tsp. dry mustard
Mix in blender. Add 3/4 cup vegetable oil while blending. Refrigerate.

Salad (amounts as desired):
romaine lettuce
feta cheese
bacon, cooked and crumbled
sugared pecans or almonds (see below)—also good without sugaring nuts
apples, cubed

Sugaring nuts:
1 TB butter
1 cup nuts
1/2 cup sugar
Cook over medium heat. Spread onto parchment to cool. Break apart.

Layer in a large salad bowl. Pour on dressing right before serving and toss.

(from SIL Heidi)

Sugar Cookies

Mix with electric mixer:
1 cup sugar
1/2 cup butter (to soften, about 15 seconds on high)
1/2 cup sour cream
1 egg
1 tsp vanilla

Stir in these ingredients by hand (according to Betty Crocker):
3 1/4 cups flour
1/2 tsp salt
1 tsp soda

If too soft, refrigerate for an hour or two; in a hurry, add a little more flour instead.

Roll and cut out. Bake at 350 for 10-12 mins. Remove immediately from cookie sheet or they'll stick to it.

(Doubled it makes about 5 cookie sheets full).

(from sister-in-law Heidi)

Double Layer Cheesecake

Crust:
6 TB butter, melted
1 1/2 cups graham cracker crumbs
1/3 cup sugar
Melt butter in a glass bowl. Add crumbs and sugar and mix well. Pack down in pie plate or springform pan (I use one of the measuring cups to pack it down).
Bake at 375 for 7 mins (or less; it was over baked last time I did a homemade crust).

First layer:
1 8-oz. pkg. cream cheese, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla

Second layer:
1 8-oz. container sour cream
1 tsp. vanilla
2 TB sugar

Preheat oven to 350 degrees. For first layer, beat cream cheese and sugar until creamy. Add eggs and beat well. Add vanilla. Pour into graham cracker crust. Bake for 30 mins or until golden. Remove from oven. Change heat to 450 degrees.

In a separate bowl, combine sour cream, vanilla and sugar for second layer and spread over top of first layer. Bake for 5 minutes more at 450 degrees.

Here's a good blueberry pie filling to go with it (thanks, Stacy!). Lately I prefer it without a sauce or with plain fresh berries instead. This amount is enough for 2 cheesecakes.

2 cups frozen blueberries
1/2 cup sugar
1/2 cup water
1/2 tsp lemon juice

Bring to a boil. Mix 1 1/2 T cornstarch in about 1/4 cup water and add to thicken. Return to boiling while stirring. (I've made it with other berries with varied amounts of sugar.)