tag:blogger.com,1999:blog-33579855218902250162024-03-21T18:20:39.161-07:00bon appetitJenhttp://www.blogger.com/profile/17451213020708909519noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-3357985521890225016.post-90245977819975111532011-10-19T18:45:00.001-07:002011-10-19T18:45:40.070-07:00Red Lobster BiscuitsI got this recipe on the Red Lobster website when we were first married and it is a family favorite!! It really does come out the exact same as the ones they serve!! LOVE THEM...and SO EASY!!!<br />
<br />
<strong><span style="color: #990000;">Red Lobster Biscuits</span></strong><br />
<br />
2 c. Bisquick<br />
2/3 c. milk<br />
1/2 c. cheddar cheese<br />
1/4 c. margarine or butter-- melted<br />
1/4 tsp. garlic powder<br />
<br />
Mix bisquick, milk, and cheese---beat vigorouskly for 30 sec<br />
Bake @ 450 degrees for 8-10 minutes or until golden brown on ungreased sheet<br />
Brush butter/garlic powder mixture over warm biscuits<br />
<br />
<strong><span style="color: #990000;">Serve & Enjoy!!!!!</span></strong>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3357985521890225016.post-85182196355400966332010-11-16T13:29:00.000-08:002010-11-16T13:29:30.204-08:00pumpkin chocolate chip cookies - EASYThis is the easiest recipe you will find for Pumpkin Chocolate Chip Cookies. I have a tastier recipe, but in the interest of time, which is oh so valuable, I use this one instead. Still a good cookie, nonetheless.<br />
<br />
<div style="text-align: center;">Ingredients: </div><div style="text-align: center;">1 box spice cake, 1 can pumpkin, 1 bag chocolate chips</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2vMzDLU1-auj_ITpAYgddSqFQHyuW_6lQ6NyebV0dc7G1Nnukius6pi3gVz1wF_k_fjFx1yGFbzSgc9-nzg4_bYrT9Xa2mX5DOBGGzOsfm1tz2at2wkoIVdjYowjmXgAV9cPfLooszOL/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2vMzDLU1-auj_ITpAYgddSqFQHyuW_6lQ6NyebV0dc7G1Nnukius6pi3gVz1wF_k_fjFx1yGFbzSgc9-nzg4_bYrT9Xa2mX5DOBGGzOsfm1tz2at2wkoIVdjYowjmXgAV9cPfLooszOL/s400/ingredients.jpg" width="372" /></a></div><br />
<div style="text-align: center;">Mix everything together:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjLlvrbCS8VxNfA4oc2xgMTWJVdg6YvN1vCcxmIyZ3NsIswvGdu7H7C8OGz8r-Fl1lnB5XDPxhseiXtBiQ26TQ6aUgHytSV9PgdIKz3sPJ66D8j7mO1W_AVGHMnj9XeeIzb1aewpK0hRe/s1600/mixing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjLlvrbCS8VxNfA4oc2xgMTWJVdg6YvN1vCcxmIyZ3NsIswvGdu7H7C8OGz8r-Fl1lnB5XDPxhseiXtBiQ26TQ6aUgHytSV9PgdIKz3sPJ66D8j7mO1W_AVGHMnj9XeeIzb1aewpK0hRe/s400/mixing.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place spoonfuls of dough on greased cookie sheet:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WCMs_BGvq7MRt2HDNFvaohPC12XGb5QylUZXc6Dro6ktDdJWjY5Roz2kdBgn1eZKj4JRG1Eu2MJoQ5b0vPz2rOP7D38AWaFsrAP3KV95f-n68uSZC0NOWDcFfO_5GiFmDc5pGHaTQRNk/s1600/unbaked+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WCMs_BGvq7MRt2HDNFvaohPC12XGb5QylUZXc6Dro6ktDdJWjY5Roz2kdBgn1eZKj4JRG1Eu2MJoQ5b0vPz2rOP7D38AWaFsrAP3KV95f-n68uSZC0NOWDcFfO_5GiFmDc5pGHaTQRNk/s400/unbaked+cookies.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Bake @ 350 for 10-12 minutes</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Enjoy with a cold glass of milk!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7qW4qbUHUbrNZRuJbGWdDHBzBqMHp0deAuteibMKEuC1IWYiVKv6mBWRn1-XPYJUS-7PkumSP9eBTHe7QuYiboXdPXyeZssgz2xGNNTbeuRdeyVax9QtRmplER0OjUCNjYtZaK0OXtko/s1600/baked+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7qW4qbUHUbrNZRuJbGWdDHBzBqMHp0deAuteibMKEuC1IWYiVKv6mBWRn1-XPYJUS-7PkumSP9eBTHe7QuYiboXdPXyeZssgz2xGNNTbeuRdeyVax9QtRmplER0OjUCNjYtZaK0OXtko/s400/baked+cookies.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>Jenhttp://www.blogger.com/profile/17451213020708909519noreply@blogger.com1tag:blogger.com,1999:blog-3357985521890225016.post-56861221346280941222009-11-21T07:22:00.000-08:002009-11-21T07:46:57.953-08:00French Onion Soup2 lbs Marrow bones (not soup bones)<br />2 tsp olive oil<br />2 large onions<br />2 cloves garlic<br />1/4 tsp sugar<br />1/2 tsp thyme<br />1/2 cup red cooking wine<br />salt & pepper<br />8 slices good crusty french bread (not the soft spongy $1/loaf kind)<br />1/2 lb your favorite white cheese<br /><br />First, coat the marrow bones in olive oil, both sides. Arrange them in a shallow roasting pan, salt and pepper lightly. Roast in a 400F oven for 45 minutes, turning them over half way through the roasting time. You might also roast some carrots and onions with the marrow bones.<br /><br />Scrape everything out of the roasting pan into a large stock pot, including any carmelized, blackened or gooey bits, and all of the grease and oil. Cover the bones etc. with two quarts of water, and simmer gently (not a hard boil) for an hour or more. You may need to add another cup of water as it steams off.<br /><br />Once you have your stock, remove all the large chunks and bones with a big spoon, and then strain the stock through a fine sieve. Let it cool a bit, and spoon off most of the fat. You may want to save the fat for other uses.<br /><br />Chop your onions fine, and saute over medium heat in olive oil or reserved fat from the stock. After ten minutes or so, sprinkle with 1/4 tsp sugar and continue. Through the course of 20-30 minutes of sauteing the onions should brown nicely but not burn. Crush garlic and saute 1 minute as onions are finishing up.<br /><br />Add the onions to the stock. Also add 1/2 tsp thyme and 1/2 cup red cooking wine, and salt and pepper to taste. If your beef stock isn't to your satisfaction, you could also add other adjuncts to it (i.e. crappy fake beef boullion) Simmer 1/2 hour until flavors are nicely blended. Taste the soup and make final ammendments to flavor. You may need to add more water if it is too strong, or more salt and pepper if it is lacking.<br /><br />To serve, toast the bread on both sides. Slice your cheese (I like brie or chevre, though provolone is nice too, or grueyere) and layer over the toast. Toast it again under a broiler until the cheese is gooey. Ladle the soup into bowls and float the toasts on top.Brockhttp://www.blogger.com/profile/04803597960095682855noreply@blogger.com2tag:blogger.com,1999:blog-3357985521890225016.post-27888270999354120502009-07-14T20:14:00.001-07:002009-07-14T20:17:27.153-07:00Salsa<strong><span style="font-size:130%;">Black Bean Salsa</span></strong><br />Serves 4<br /><br />1 can corn- Drained<br />1can black beans- rinsed and drained<br />1 lg tomato chopped<br />1 avocado- chopped<br />1pkg dry Good Seasons Italian dressing mix (made to directions on pkg)<br /><br />Mix all together gently- serve with tortilla chips<br /><br /><strong><span style="font-size:130%;"></span></strong><br /><strong><span style="font-size:130%;">Fresh Tomato Salsa<br /></span></strong>Serves 4<br /><br />3 tomatoes chopped<br />1/2 cup onion- finely diced<br />3 serrano chilies-finely chopped<br />1/2 cup cilantro- chopped<br />1tsp. salt<br />2tsp. lime juice<br /><br />Put all ingredients in medium bowl, stir together, and chill for 1 hour before serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-89876588172957499942009-01-28T08:47:00.001-08:002009-01-29T07:40:41.786-08:00cheesy potato soup8-10 medium red potatoes<br />small bag of baby carrots<br />water to cover potatoes and carrots<br />1 green pepper<br />1 large onion<br />2 cloves garlic, minced<br />1 cup milk<br />3 tbs of flour<br />1/3 package Velveeta, cut into 1" cubes<br />1 tsp celery seed<br />salt and pepper to taste<br /><br />Quarter and cut potatoes into small pieces.You can peel them or scrub and leave skin on. You may leave the skin on for red or new potatoes, and peel if using others. Cut carrots into slices. <br /><br />Place potatoes and carrots in large pot and cover with water; add salt. Boil, covered until tender.<br /><br />While potatoes are boiling, onion, garlic, and green pepper in another large pot and sauté until green peppers are tender, and onions are clear.<br /> Add celery seed, salt, and ground pepper and sauté for 1 more minute.<br /><br />Add sautéd ingredients to undrained boiled potatoes. Turn heat to medium.<br /><br />Add Velveeta and stir soup until cheese melts. Add milk and flour together. Add milk mixture stirring constantly, heat until soup is hot and thick.<br /><br />Be careful not to burn it.<br /><br />Makes a great pot of potato soup!first ladyhttp://www.blogger.com/profile/03198868352001414140noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-68622630127875701052009-01-25T16:53:00.000-08:002009-01-25T16:56:39.983-08:00Lasagna SoupI<span style="font-family:arial;"> think this is the first time I have contributed to this blog. We have been living with my in-laws so I don't cook much, but we are moving out next week and I am in need of some new recipes! I'm glad I have this as a resource!</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">I got this recipe from Family Fun magazine. It is so good and it really tastes like lasagna!</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"><strong>Lasagna Soup<br /></strong>2 teaspoons olive oil<br />1 1/2 pounds Italian sausage (bulk or with casings removed)<br />2 onions, finely chopped<br />4 garlic cloves, minced<br />2 teaspoons oregano<br />1/2 teaspoon red pepper flakes<br />2 tablespoons tomato paste<br />1 (28-ounce) can diced tomatoes<br />6 cups chicken broth<br />2 bay leaves<br />8 ounces fusilli pasta<br />1/2 cup finely chopped fresh basil<br />8 ounces ricotta or cottage cheese<br />1/2 cup grated Parmesan<br />1/4 teaspoon salt<br />Pinch of pepper<br />2 cups shredded mozzarella<br /></span><br /><span style="font-family:arial;">1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes. </span><br /><span style="font-family:arial;">2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste. </span><br /><span style="font-family:arial;">3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.</span>Katehttp://www.blogger.com/profile/13568722269338943775noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-70258841367706505302009-01-17T05:20:00.000-08:002009-01-17T05:24:47.493-08:00Chocolate Peanut Butter Ritz Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSDhh5NrrmHri2JeRoVpnOfaVZ92CEOPC-KD1N6rZBVDKD0JiYwOO5e3amlnwMtbCNlpYC3CYM5RRDxJTNH0yfIf2jwG4VSsAUZaGhxs67O4rwPFlq3uQyBYp1QRF3mQcsA-fTV4YVaib/s1600-h/20090114_41.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSDhh5NrrmHri2JeRoVpnOfaVZ92CEOPC-KD1N6rZBVDKD0JiYwOO5e3amlnwMtbCNlpYC3CYM5RRDxJTNH0yfIf2jwG4VSsAUZaGhxs67O4rwPFlq3uQyBYp1QRF3mQcsA-fTV4YVaib/s320/20090114_41.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5292252225589715042" /></a><br />I got this recipe my from my aunt Sue. These are so easy to make and they taste amazing! I can never eat just one. :) I promise you will love these!<br /><br />Peanut butter<br />Ritz crackers<br />Melting chocolate<br />About half as much white melting chocolate as the other<br />( I use milk chocolate and white chocolate chips melted with a little bit of shortening)<br /><br />Spread peanut butter on crackers and top with more crackers to make cookie sandwiches. Melt chocolates together. Dip crackers in chocolate with fork and set on a cookie sheet lined with wax paper. Put in the fridge for 10-20 minutes or until set. Sometimes I dip these in milk chocolate but I like them better dipped in both chocolates melted together. Enjoy!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3357985521890225016.post-25367055615007147542009-01-10T20:47:00.000-08:002009-01-10T20:53:08.020-08:00Red Velvet CakeDear Fellow and Sister Bloggers,<br /><br />I am in desperate search of a FABULOUS Red Velvet Cake. I made one today that I found online. It was not that great. I think I may need to buy new cake pans. I want a recipe that is very moist and delicious and chocolaty. Do any of you have a FABULOUS Red Velvet Cake recipe that is tried and true? I'm not talking just any old recipe, here. I want the kind of recipe that you would kill for.Tawnahttp://www.blogger.com/profile/07766008643345426550noreply@blogger.com1tag:blogger.com,1999:blog-3357985521890225016.post-68230938693599426922008-12-24T11:50:00.000-08:002008-12-24T11:52:56.531-08:00Easy Sugar Cookies<span style="font-style: italic;">from Susan Cheney's old blue cook book</span><br /><br />2 cups flour<br />¾ tsp baking powder<br />½ tsp salt<br />½ cup butter (1 cube)<br />½ cup sugar<br />1 egg<br />1 tsp vanilla<br />½ tsp almond<br /><br />Chill dough before rolling outClarkhttp://www.blogger.com/profile/11734249454328209597noreply@blogger.com1tag:blogger.com,1999:blog-3357985521890225016.post-91397128678338420432008-12-19T16:24:00.000-08:002008-12-19T16:34:16.061-08:00German Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ldsmag.com/enjoying/images/pg5_germanpancakes72.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 328px; height: 255px;" src="http://ldsmag.com/enjoying/images/pg5_germanpancakes72.jpg" border="0" alt="" /></a><br />This fluffy pancake should be eaten as soon as it comes out of the oven!<br /><br /> * 1 cup milk<br /> * 1 cup all-purpose flour<br /> * 6 large eggs<br /> * Dash salt<br /> * 1 teaspoon vanilla<br /> * 4 tablespoons butter or margarine<br /><br />Topping (see below)<br /><br />Preheat oven to 400º F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9” pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.<br /><br />Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately.<br /><br />Serves 4<br /><br />Topping<br /><br /> * 1 (10 ounce) box frozen raspberries, slightly thawed<br /> * 1 (20 ounce) can chunk pineapple, drained<br /> * 4 bananas sliced<br /> * ½ cup firmly packed brown sugar<br /> * 1 (8 ounce) container dairy sour cream<br /><br />Spoon raspberries, pineapple, and bananas into the center of pancake. Sprinkle with brown sugar and top with sour cream.Tawnahttp://www.blogger.com/profile/07766008643345426550noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-15662421462135926862008-12-13T09:30:00.000-08:002008-12-13T09:49:16.004-08:00Warm Chicken & Spinach Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSOdPaG1bosh6wrwf0jgZDJ4hP0CPGYVPXuI4JBZeloy0fiY8eWKJ27PhBH5eCi9XarMcxNhyHPhliCnqugkOauQUYvKcFRhEN2d8ITNcCNRPt3T_aaashk8jRWCmIvtyloiywE5YsnMi/s1600-h/DSC01849.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSOdPaG1bosh6wrwf0jgZDJ4hP0CPGYVPXuI4JBZeloy0fiY8eWKJ27PhBH5eCi9XarMcxNhyHPhliCnqugkOauQUYvKcFRhEN2d8ITNcCNRPt3T_aaashk8jRWCmIvtyloiywE5YsnMi/s400/DSC01849.JPG" alt="" id="BLOGGER_PHOTO_ID_5279332675139549746" border="0" /></a><br />Greg and I made these sandwiches for a little holiday open house we hosted last night. They were delicious.<br /><br />1 dozen small ciabatta rolls<br />1 c Fontina cheese, grated<br />8 oz mushrooms, sliced<br />2 tablespoons chopped shallots (or onions)<br />3 garlic cloves, pressed or finely minced<br />2 cups shredded roast chicken (one deli rotisserie chicken deboned)<br />5 oz baby spinach<br />Olive oil<br />Whole grain mustard<br /><br />Heat oven to 400.<br /><br />Chicken Mixture:<br />While oven is heating, saute mushrooms with 2 tablespoons of olive oil for 4 minutes. Add shallots and garlic and saute for another 3 minutes. Add chicken and saute for another 2 minutes until heated through. Set chicken mixture aside.<br /><br />Spinach:<br />Saute spinach in the same skillet used for the chicken mixture, about 2 minutes until wilted. Season with salt and pepper. Drain if necessary.<br /><br />Assemble Rolls:<br />Cut 12 sheets of foil, each large enough to completely wrap one ciabatta roll. Slice ciabatta rolls and pull some bread out of each half to form slightly hollow centers. Place each open roll on a piece of foil. Drizzle olive oil lightly over both halves of open rolls. Spread whole grain mustard on one half of each roll. Sprinkle Fontina cheese over mustard.<br /><br />Spoon chicken mixture onto each roll and top with spinach. Sprinkle more cheese over spinach and close each roll. Wrap each sandwich tightly in foil and bake about 20 minutes.Clarkhttp://www.blogger.com/profile/11734249454328209597noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-7833278605752241532008-12-13T09:00:00.000-08:002008-12-13T09:30:25.383-08:00Chocolate Peppermint Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr1knBtaUTmQ-U6Dc3SIzUm2gL-wdq7Mef3JvBGjL6HeJJUB8t6IVMiLoPc21QwQ-rpfwXeQ06vaaTsiByKvsHs2SPW_AcbLbWAAriN8Pk0U7bdbMgtUfA6VmYJroj6C6cd5lF0KrWNr9/s1600-h/DSC01851.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr1knBtaUTmQ-U6Dc3SIzUm2gL-wdq7Mef3JvBGjL6HeJJUB8t6IVMiLoPc21QwQ-rpfwXeQ06vaaTsiByKvsHs2SPW_AcbLbWAAriN8Pk0U7bdbMgtUfA6VmYJroj6C6cd5lF0KrWNr9/s400/DSC01851.JPG" alt="" id="BLOGGER_PHOTO_ID_5279327690291178114" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfjIjs7RKrof95jV3mThWDwuyQDIZVL_5JYfkJfqCmtRkv_HhktmdnPd0UdO-Xw5pYOJYLYvUxvEObuDcb4gFt-jHV2t_MdHrWUfHKnQ4uw-HPgdW4Y3wlQdtxRfsx6gzTHsSH9chLqVu/s1600-h/DSC01836.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfjIjs7RKrof95jV3mThWDwuyQDIZVL_5JYfkJfqCmtRkv_HhktmdnPd0UdO-Xw5pYOJYLYvUxvEObuDcb4gFt-jHV2t_MdHrWUfHKnQ4uw-HPgdW4Y3wlQdtxRfsx6gzTHsSH9chLqVu/s400/DSC01836.JPG" alt="" id="BLOGGER_PHOTO_ID_5279327507948210290" border="0" /></a><br />I created this recipe as a smaller batch variation on an old favorite.<br /><br />Pre-made Oreo cookie pie crust<br />8 oz container Cool Whip, thawed in the refrigerator<br />4 oz cream cheese<br />1/2 c powdered sugar<br />1 small pkg instant chocolate pudding<br />1-1/2 c milk<br />9 candy canes<br />1 2 oz chocolate bar<br /><br />Layer 1:<br />Whip cream cheese until soft. Stir in powdered sugar and 1/2 of Cool Whip carton. Crush 6 candy canes (about 1/2 cup crushed) and stir into cream cheese mixture. Spread in the bottom of the Oreo crust.<br /><br />Layer 2:<br />Mix package of chocolate pudding with milk until smooth and thick. Pour over cream cheese layer.<br /><br />Layer 3:<br />Spread remaining half of Cool Whip container over chocolate layer. Chill pie overnight or several hours.<br /><br />Chocolate Christmas Garnishes:<br />Trace some Christmas cookie cutters onto paper. I didn't have Christmas cookie cutters, so I found some Christmas silhouette images online and printed them out so that the printed images were about three inches tall. Lay plastic wrap over paper with shapes on the counter.<br /><br />Melt chocolate bar in double boiler. Pour melted chocolate into a plastic sandwich bag. Cut a very small piece off of bag corner to make a frosting tip. Use the chocolate to trace the Christmas shapes on the plastic wrap. You could also freehand the shapes, but I'm not that good. I sprinkled some very finely crushed candy canes on some of the the chocolate pieces to make them sparkle. Let the chocolate shapes cool completely.<br /><br />Serving:<br />Crush 3 more candy canes. Sprinkle crushed candy canes over the top Cool Whip layer of the pie just before serving. Slice pie, and place a chocolate shape vertically in the cream.Clarkhttp://www.blogger.com/profile/11734249454328209597noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-10713733479277100542008-12-13T08:46:00.001-08:002008-12-13T08:59:57.735-08:00Easy Cranberry Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOhBEhtIgivlBDiaQRBZCHg671o_K3X3BVSMxUz6lCJk_G1I_VmJs7YRAUD7_PewMNHdpITQcgx9R3sct9lf4vBAlP-MucP3VADAgp5y3imX2nNzBIJdo0Aq9Snmu-ZugAKzH7QfqtH7E/s1600-h/DSC01832.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOhBEhtIgivlBDiaQRBZCHg671o_K3X3BVSMxUz6lCJk_G1I_VmJs7YRAUD7_PewMNHdpITQcgx9R3sct9lf4vBAlP-MucP3VADAgp5y3imX2nNzBIJdo0Aq9Snmu-ZugAKzH7QfqtH7E/s400/DSC01832.JPG" alt="" id="BLOGGER_PHOTO_ID_5279317575168447714" border="0" /></a><br /><br />Greg and I have made this easy recipe several times this season.<br /><br />12 oz fresh cranberries<br />1 tablespoon crystalized or candied ginger, chopped<br />1/2 to 1 cup sugar (according to taste)<br /><br />Heat over to 450. Finely chop ginger and combine with cranberries. Place mixture on two layers of aluminum foil. Fold and crimp foil tightly to make a sealed packet. Place directly on over rack and cook for 30 minutes. Remove cranberries from foil and stir with sugar to taste.Clarkhttp://www.blogger.com/profile/11734249454328209597noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-60098985552809650062008-11-12T10:59:00.001-08:002008-11-12T10:59:33.839-08:00The best CornbreadThe Best CornBread<br /><br />1 cup cornmeal<br />1 cup flour<br />3/4 cup sugar<br />1 tsp salt<br />1/2 tsp baking soda<br />1 cup sour cream <br />3 Tbsp oil<br />2 eggs<br /><br /><br />Mix all of the dry ingredients in a bowl & then add the wet ingredients. Mix well & pour into a greased & floured 8x8 pan. (sometimes I am lazy and just grease it) Bake at 375 degrees for 25 minutes or until the top is golden, & firm, with no jigglesJanicehttp://www.blogger.com/profile/09877307653589792018noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-2045639903532801152008-11-02T09:40:00.000-08:002008-11-02T09:51:50.871-08:00Chocolate Torte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomPo83kHUV12PZuY0YQXoP9r5tEqZRqA5H_GKsxui4iVxJ9TnHBLrSSlvFhjZxW2rSqM9iSjb8jgT9EMOz-OK-RTRbZnvrZLFtRTfL_m0fV3O2yclyV5AH6eL46f_UhoaeqEFIYhu1DZt/s1600-h/DSC01731.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomPo83kHUV12PZuY0YQXoP9r5tEqZRqA5H_GKsxui4iVxJ9TnHBLrSSlvFhjZxW2rSqM9iSjb8jgT9EMOz-OK-RTRbZnvrZLFtRTfL_m0fV3O2yclyV5AH6eL46f_UhoaeqEFIYhu1DZt/s400/DSC01731.JPG" alt="" id="BLOGGER_PHOTO_ID_5264116783321734610" border="0" /></a><br />We recently had a couple of friends over for dinner. For dessert, I made a chocolate cake in a 9"x13" pan using an organic cake mix from Whole Foods. To my chagrin, the cake didn't rise. (I'm not sure why; maybe organic cakes aren't supposed to. Next time I'll stick with Duncan Hines.) So I cut the cake into thirds and stacked the pieces to make a triple layer tort. I made frosting from 1/3 cup butter, powdered sugar, a little milk, and a melted Ghirardelli 60% cocoa bar. My presentation distracted from the leavening failure, and our guests were very impressed.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPE8ca-nOuAR2EjTrUjl93StCfBEScWtoxGkmO91h-t0lBVM1uSc05M4BOk7YEkmB36gknpmftGqATsJvMewmJlSxQZEFXqVVBhgCN5jf4FE_znxNnHa4CTyMbRMCPsC5TtvCMxsmXOL_L/s1600-h/DSC01730.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPE8ca-nOuAR2EjTrUjl93StCfBEScWtoxGkmO91h-t0lBVM1uSc05M4BOk7YEkmB36gknpmftGqATsJvMewmJlSxQZEFXqVVBhgCN5jf4FE_znxNnHa4CTyMbRMCPsC5TtvCMxsmXOL_L/s400/DSC01730.JPG" alt="" id="BLOGGER_PHOTO_ID_5264116989275093634" border="0" /></a><br />Greg's artistic photograph of dessert, complete with cow pepper shakerClarkhttp://www.blogger.com/profile/11734249454328209597noreply@blogger.com1tag:blogger.com,1999:blog-3357985521890225016.post-61204673288274302172008-11-02T09:32:00.000-08:002008-11-02T16:49:29.620-08:00Crepes, anyone?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgkqGrI_gWRwOgMrQi9SV0L97-ifunksmmF_CJI4_58mYHKTc04oUzekpbuHD1mvbhBe2ysr2FBigv2e8RDfo3Vk7zzBNnOdADao5DcxwhoXP7CkUAc51WAUD3Q6RyHpKkqsjBHS1KMvo/s1600-h/DSC01732.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgkqGrI_gWRwOgMrQi9SV0L97-ifunksmmF_CJI4_58mYHKTc04oUzekpbuHD1mvbhBe2ysr2FBigv2e8RDfo3Vk7zzBNnOdADao5DcxwhoXP7CkUAc51WAUD3Q6RyHpKkqsjBHS1KMvo/s400/DSC01732.JPG" alt="" id="BLOGGER_PHOTO_ID_5264116110898846930" border="0" /></a><br /><br />I made crepes for Greg's birthday breakfast, stuffed with clementine oranges, strawberries, and bananas. I used Alton Brown's recipe (ingredients below), but I like Mom's Swedish Pancakes recipe better. Brown says to let the batter rest in the fridge for 1 hour to let the bubbles subside. He says this makes the crepes less likely to tear when turning them.<br /><br />Alton Brown's Crepes<br /><!--concordance-begin--> <ul><li>2 large eggs</li><li>3/4 cup milk</li><li>1/2 cup water</li><li>1 cup flour</li><li>3 tablespoons melted butter<br /></li></ul>Clarkhttp://www.blogger.com/profile/11734249454328209597noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-80733637920448629772008-10-26T08:28:00.000-07:002008-10-26T08:36:13.812-07:00Pumpkin Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcggfURhJ9uhHrfjlIcOmZ886sm9E89QBiN6U1uoISTPEuwR_Vp8hzY_2F1x-69qCmS0tLvRsIf7rq3eZ93LefvDpS8TwHVAd0xkG5jcAxeS_x7_GpH-fORQgmXbgRLR9ML9og5lSJnfA/s1600-h/pumpkinbars_s4x3_lg.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcggfURhJ9uhHrfjlIcOmZ886sm9E89QBiN6U1uoISTPEuwR_Vp8hzY_2F1x-69qCmS0tLvRsIf7rq3eZ93LefvDpS8TwHVAd0xkG5jcAxeS_x7_GpH-fORQgmXbgRLR9ML9og5lSJnfA/s320/pumpkinbars_s4x3_lg.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5261486825520656370" /></a><br />Bars:<br /><br /> * 4 eggs<br /> * 1 2/3 cups sugar<br /> * 1 cup vegetable oil<br /> * 15-ounce can pumpkin (1/2 of a large can)<br /> * 2 cups sifted flour<br /> * 2 teaspoons baking powder<br /> * 2 teaspoons ground cinnamon<br /> * 1 teaspoon salt<br /> * 1 teaspoon baking soda<br /><br />Icing:<br /><br /> * 8-ounce package cream cheese, softened<br /> * 1/2 cup butter or margarine, softened<br /> * 2 cups powdered sugar<br /> * 1 teaspoon vanilla<br /><br />Preheat the oven to 350 degrees F.<br /><br />Combine eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. I made these bars in a large cookie sheet and baked them for 23 minutes.<br /><br />To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.Tawnahttp://www.blogger.com/profile/07766008643345426550noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-71193286251251195482008-10-08T13:02:00.000-07:002008-10-08T13:08:29.710-07:00Zucchini BrowniesPrepare and shred enough zucchini to make two cups. Let drain while preparing the following:<br />Sift together:<br />2 cups flour<br />1 1/4 cups sugar<br />1 tsp salt<br />1 1/2 tsp baking soda<br />1/4 cup cocoa<br /><br />Mix:<br />2 cups zucchini<br />1/2 cup oil<br />2 tsp vanilla<br /><br />Combine the dry ingredients with the zucchini. Spread batter on to an oiled cookie sheet. Bake at 350 degrees for 18-20 minutes. After it is cooked, melt marshmallows over the top. Let cool. Then frost.Melissahttp://www.blogger.com/profile/08801684934263566754noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-58572952095896023202008-10-04T14:37:00.000-07:002008-10-04T14:40:52.320-07:00Recipes with history?I'm working on writing a food history of pioneer Utah, and I was just wondering if anyone here has old family recipes going back several generations? Or perhaps a sourdough start with some antiquity? Or even just a story about a particular dish in your family? Drop me a line if you have goodies to share. Thanks.Brockhttp://www.blogger.com/profile/04803597960095682855noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-34953267082252182442008-09-12T14:46:00.000-07:002008-09-22T04:33:58.074-07:00Bisquick Coffee Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXcxzluNskvKyQFZypHK7Z6ZD7JFHaYrJj8s7Z-WAWJwLcqBghU24yUAJdkxPF8MyF19tZykuqPVZE5P_T-YWaPBfuvZWmex7yfuw2a4JGEhI2yJ183L8gQgMreftn1CKU_eB_QhYGk80/s1600-h/DSC01699.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXcxzluNskvKyQFZypHK7Z6ZD7JFHaYrJj8s7Z-WAWJwLcqBghU24yUAJdkxPF8MyF19tZykuqPVZE5P_T-YWaPBfuvZWmex7yfuw2a4JGEhI2yJ183L8gQgMreftn1CKU_eB_QhYGk80/s320/DSC01699.JPG" alt="" id="BLOGGER_PHOTO_ID_5245260452637837106" border="0" /></a>This recipe used to be on the back of the Bisquick box, but Betty removed it a few years ago. It's an easy, tasty treat when your cupboard is almost bare.<br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Coffee Cake</span><br />2 cups Original Bisquick mix<br />2/3 cup milk or water<br />2 tablespoons sugar<br />1 egg<br /><span style="font-weight: bold;">Cinnamon Streusel Topping </span><br />1/3 cup Original Bisquick mix<br />1/3 cup packed brown sugar<br />1/2 teaspoon ground cinnamon<br />2 tablespoons firm butter or margarine<br /><span style="font-weight: bold;">Directions:</span><br />1. Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.<br />2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel topping.<br />3. Bake 18 to 22 minutes or until golden brown.<br /><br />High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons all-purpose flour into the 2 cups Bisquick mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.<p class="MsoNormal"></p>Clarkhttp://www.blogger.com/profile/11734249454328209597noreply@blogger.com4tag:blogger.com,1999:blog-3357985521890225016.post-15816280260760071402008-08-16T21:35:00.001-07:002008-08-30T06:19:05.653-07:00Marshmallow Cream Cheese Fruit DipSoften a package of cream cheese and mix with 2 small jars of marshmallow cream; you could use one large jar, but it's too hard to get the stuff out of the big jar. Just use 2 small jars. Then add a teaspoon or two of vanilla. Blend till smooth and enjoy with fruit. We particularly enjoy it with watermelon!Tawnahttp://www.blogger.com/profile/07766008643345426550noreply@blogger.com1tag:blogger.com,1999:blog-3357985521890225016.post-78502915820232287982008-08-15T14:21:00.001-07:002008-08-15T14:28:03.514-07:00Strawberry Fruit DipThis recipe is quick and delicious...just how I like em'.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHT7KpwA94iO4riPZF0z6EZxRqAQyg9i-ZLuqYZYbCCmMZQd5G349ssaXa0nxaibbkCxLQwmFNCR8jQA08PY-zQ1fkg0jwuPXwkeUJVjST3mLXg5UGksZGpUjF9oQRwmDAvEt3cr7TOBC/s1600-h/strawberry+fruit+dip.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHT7KpwA94iO4riPZF0z6EZxRqAQyg9i-ZLuqYZYbCCmMZQd5G349ssaXa0nxaibbkCxLQwmFNCR8jQA08PY-zQ1fkg0jwuPXwkeUJVjST3mLXg5UGksZGpUjF9oQRwmDAvEt3cr7TOBC/s400/strawberry+fruit+dip.jpg" alt="" id="BLOGGER_PHOTO_ID_5234858061345504962" border="0" /></a>Ingredients:<br />1/4 to 1/3 container (8oz) of cool whip<br />1- 6 oz container of strawberry yogurt<br /><br />Mix cool whip and yogurt together.<br /><br />That's it! Enjoy!<br /><br />Great for dipping apples, grapes and bananas. Yum, yum!Jenhttp://www.blogger.com/profile/17451213020708909519noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-43019492278884224252008-08-06T14:28:00.000-07:002008-08-06T17:19:37.665-07:00Spinach Chicken & Pasta Salad1/4 cup sesame seeds<br />1/4 cup chopped parsley<br />1/3 cup red wine vinegar<br />1/3 cup soy sauce<br />3/4 cup oil<br />3 Tablespoons sugar<br />1/4 teaspoon salt<br />1/4 teaspoon pepper<br />1/2 cup chopped green onions<br />1/2 cup browned slivered almonds (cook on the stove with butter and brown sugar)<br /><br />1 large bag washed spinach leaves<br />1- 12oz bag bowtie pasta (cooked until tender firm & chilled)<br />4 chicken breasts (boiled, cut into pieces- or you can use a Costco roasted chicken and just cut it up)<br /><br />Mix all ingredients in large bowl EXCEPT spinach, noodles, almonds & chicken. Stir well. Add remaining ingredients (except almonds) and toss well. Let chill for a few hours before serving. <br /><br />Add almonds and stir in right before serving.<br /><br />This is a delicious main course salad, but you can also serve it as a side salad with dinner if you eliminate the chicken. <br /><br />I got this recipe from my husband's Aunt Lorraine Starkie and everyone seems to LOVE it!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3357985521890225016.post-81086006718897672562008-07-30T13:56:00.000-07:002008-07-30T14:08:43.536-07:00White Chocolate Cheesecake1 cup shortbread cookie crumbs (or store bought crust)<div>1/4 cup butter, melted</div><div>2 Pkg. cream cheese (8oz), soften</div><div>1 Pkg. (6oz) white chocolate baking bar, (melted and cooled)</div><div>2/3 cup sugar</div><div>3 eggs</div><div>2/3 sour cream</div><div>1 tsp. vanilla</div><div><br /></div><div>In small mixing bowl, combine cookie crumbs and melted butter. Press onto bottom of 9 inch springform pan.</div><div><br /></div><div>In a large bowl, beat cream cheese and cooled white chocolate baking bar until combined. Beat in sugar until fluffy. Add eggs, vanilla, and sour cream; beat on low speed till just combined. Pour over prepared crust. Bake in a 350˙ oven for about 45 minutes or until center appears to be almost set. Cool on wire rack for 15 minutes. Loosen cake from sides of pan. Cool 30 more minutes; remove sides of pan. Cool completely. Refrigerate for at least 4 hours. </div>first ladyhttp://www.blogger.com/profile/03198868352001414140noreply@blogger.com0tag:blogger.com,1999:blog-3357985521890225016.post-37928917172545227122008-07-29T19:58:00.000-07:002008-07-29T20:06:05.177-07:00BLT Pasta3 cups of any kind of pasta<br />1/2 package of cream cheese<br />1 cup milk<br />1/4 cup Parmesan cheese<br />Cooked Bacon<br />2 cups spinach leaves<br />tomato's<br />1 tsp Italian seasoning<br /><br />Cook pasta. In a skillet, cook cream cheese, milk, Parmesan cheese and Italian seasoning until melted and well blended. Add remaining ingredients. Serve and enjoy!Melissahttp://www.blogger.com/profile/08801684934263566754noreply@blogger.com0