Banana Bread

Recipe makes 2 loaves (24 slices each).

1 1/4 cup sugar
1/2 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts, if desired

1. Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening. Stir in eggs until well-blended.
2. Mix sugar and margarine/butter in a large bowl. Stir in eggs until well-blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in the nuts. Pour into pans.
3. Bake 8-inch loaves about 1-hour; 9-inch pans about 1 1/4 hours, or until toothpick inserted into center comes out clean. Cool 5 minutes in pans on wire rack.
Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Pineapple Dr. Pepper Beans

Pineapple Dr. Pepper Beans

1/2 lb. smoked bacon; sliced
1 large yellow onion; diced
2 bell peppers; diced
1 cup chopped mushrooms
4 cloves garlic; minced
(2) 28 oz. cans Pork & Beans
2 tomatoes; diced
1/2 cup tomato paste
1/2 lb. summer sausage; sliced
1 cup brown sugar
1 cup medium Pace Picante Sauce
1 can Dr. Pepper
(1) 16 oz. can pineapple tidbits; drain the juice.

Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Slice bacon into 1/2" strips then fry in preheated oven until crisp. Add onions, bell peppers, mushrooms and garlic and continue cooking until tender. Add remaining ingredients. Reduce briquettes on bottom to 12-14. Cover and simmer 30 minutes stirring every 10 minutes.

Recipe by Byron Bills

Posted by: Randy Patten

Tropical Carrot Cake

You can cook this in a dutch oven in the kitchen or outside using coals, or in a cake pan in the kitchen. It is very tasty.

Tropical Carrot Cake
12" dutch oven
Bake at 350 degrees
45 minutes

Grease and flour inside of oven, set aside

Blend in large bowl:
2 cups sugar, 4 eggs

Add: 1-1/4 cup cooking oil
1 8-oz can mandarin oranges plus juice
1/2 cup crushed pineapple (save juice for frosting)

Mix well, then add:
3 cups flour
2 teasp cinnamon
2 teasp soda
2 teasp vanilla
1 teasp salt
1/2 teasp nutmeg

Fold in:
1 cup shredded coconut
1-1/2 cups shredded carrots

Beat for two minutes. Pour into oven. Bake, using 2/3's timing. Remove from pan. Let stand until cool. Frost with Pineapple Cream Cheese Frosting

Pineapple Cream Cheese Frosting
2 3oz packages pineapple-flavored cream cheese
2 tablespoons softened butter
2 tablespoons pineapple juice
3-1/2 to 4 cups powder sugar


Posted by: Randy Patten

Bill’s White Chili

1 lb small white navy beans, rinsed and soaked overnight

3 tbs onion powder

1 can (48-oz) chicken broth

4 cups chicken, cooked, shredded and diced

1 can (7-oz) diced green chilies

2 tsps oregano

4 tsps cumin

1 ½ tsp cayenne pepper

1 ½ tsp minced garlic

2 cups sour cream

4 cups Monterey Jack cheese, shredded

 

In a large pot, combine beans, onion powder, and chicken broth, bring to a boil. Reduce heat and simmer about 2 hours or until beans are tender. Add chicken, chilies, oregano, cumin, cayenne, and garlic and continue simmering until sauce is thickened, approximately 30 minutes to 1 hour. Remove from heat, add sour cream and cheese, and stir until cheese is melted.

Chuck-A-Rama Carrot Cake

Chuck A Rama Carrot Cake
I cooked this in a 12" Dutch Oven.I usually double it.

Ingredients:

1 1/2 Cups Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/3 Cup Walnuts, Chopped
3/4 Cup Raisins
1/3 Cup Salad Oil

2 Eggs
1 Teaspoon Vanilla
3 1/4 Cups Carrots, Shredded

Chuck-A-Rama Carrot Cake
1 1/2 Cups Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/3 Cup Walnuts, Chopped
3/4 Cup Raisins
1/3 Cup Salad Oil
2 Eggs
1 Teaspoon Vanilla
3 1/4 Cups Carrots, Shredded

Chuck-A-Rama Carrot Cake Directions:
1. Peel carrots.
2. Shred carrots using a 1/16 of an inch shredder hole.
3. Place first 7 ingredients in a large mixing bowl and mix by hand.
4. Add all remaining ingredients and mix by hand until well blended.
5. Place mix into a greased round 9 inch cake pan and bake at 350 degrees for 45 minutes or until done.
6. Let cool and frost with cream cheese frosting.

Chuck-A-Rama Cream Cheese Frosting

Ingredients:

1 Pound Cream Cheese
1/2 Margarine
1 3/4 Powdered Sugar
2 Teaspoon Vanilla

Chuck-A-Rama Cream Cheese Frosting
1 Pound Cream Cheese
1/2 Margarine
1 3/4 Powdered Sugar
2 Teaspoon Vanilla

Chuck-A-Rama Carrot Cake Directions:
1. Place first 2 ingredients in a bowl and beat until smooth.(Cream cheese & Margarine)
2. Scrape the bowl with a rubber spatula.
3. Add remaining ingredients and beat until light and fluffy.
4. Spread frosting on cake.

Posted by Randy Patten

Chicken And Potato Delight

Chicken And Potato Delight
You can cook this inside youre house in a cooking pan as well as cooking outside in a dutchoven also.

8-10 boneless, skinless chicken breasts
1/2 lb. bacon
2 medium yellow onions; diced
1 1/2 cup fresh mushrooms; sliced
12-14 medium potatoes; peeled & sliced
(1) 10 ½ oz. can cream of chicken soup
(1) 10 ½ oz. can cream of mushroom soup
1/2 tsp. garlic salt
1 1/2 tsp. seasoning salt
1 1/2 tsp. poultry seasoning
salt and pepper to taste
1 T. of liquid hickory smoke
1 cup sour cream
3 cups grated cheddar cheese

Heat a 12" deep Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to hot oven and fry until brown. Cut chicken breasts into bite size pieces. Add chicken, onions, mushrooms, and ½ tsp. of the seasoning salt to the bacon. Stir, then cover and cook until onions are translucent and chicken is tender. Add potatoes. Stir in soups, sour cream, and the remaining seasonings. Salt and pepper to taste. Cover and cook for 45-60 minutes using 8-10 coals bottom, and 14-16 coals top heat. Stir every 10-15 minutes. When done, cover top with cheese and replace lid. Let stand until cheese is melted.

Variation: Stir in 1 lb. frozen peas or broccoli florets prior to topping with cheese.

I usually cook this in a 14" 9 Quart dutch oven. And I increase my potatoes,to about 18 depending on the size of the potatoes. And I use the big cans of soup, and add 1 T. of minced Garlic, 3 onions instead of 2. And I use 1 lbs of bacon, and increase the cheese to cover the top of the mix in the dutch oven.

Posted by: Randy Patten

Red,White&Blue Cobbler

Here is a quick and easy recipe, that is quickly becoming one of our favorite cobbler recipes, at our house. Plus if you buy the pie filling in the mason jars, it gives you extra canning jars to put up your tomatoes during the summer. I cook this in a 14"- 9 Quart Dutch Oven,alot of times in the kitchen oven. You can use a 12" dutch oven also.

RED, WHITE & BLUE COBBLER

12'' DUTCH OVEN

INGREDIENTS:

2 cans of Cherry or 1 Quart of Cherry pie filling
2 cans of Blueberry or 1 Quart of Blueberry pie filling
1 Stick of Butter
1 Ziplock Bag or Bowl
1 Tub of Cool Whip

DIRECTIONS:

Take cake mixes out of the box, mark with a magic marker dividing each bag into thirds.
Spray oven with Pam.
Dump a third of each bag into the dutch oven. Spread even across bottom of oven.
Dump Blueberry pie filling ontop of dry cake mix, and spread even across the top.
Dump another one third of the cake mix bags, on top of the blueberry topping you just put down.
Dump Cherry pie filling on top of the dry cake mix you just put down, and spread evenly across the top.
Dump the remaining 1/3 of the dry cake mixes on top of the Cherry pie filling.
Cut pats of butter and place them all over the top of the top layer of dry cake mix.
Bake at 350 or until cake is golden usually for 75 minutes.
Let stand for 10 or 15 minutes. Serve with Cool Whip topping

Posted by Randy Patten

Mississippi Mud Cake

This is one of the kids favorite deserts, we make in a dutch oven, at camp and at home in the kitchen oven. Line your dutch oven in tinfoil for easier clean up. I usually double layer it, laying it down in seperate directions. Pressing it tight in the edges of the oven.

Mississippi Mud Cake:

1 yellow cake mix; prepared as directed

Mud:
1/2 cup cocoa powder
2 cups brown sugar
1 cup hot water
2 tsp. vanilla
1 tsp. cinnamon

Topping:
10 oz. bag semi-sweet chocolate chips
3/4 cup chopped pecans
powdered sugar




Line the bottom and sides of a 12" Dutch oven with heavy foil. To the oven add prepared cake mix.

Prepare The Mud: In a separate bowl combine all "Mud" ingredients and stir until well mixed. Pour mud mixture over the cake batter.

Bake: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes replenishing coals after 60 minutes if cake is not done. Sprinkle chocolate chips and pecans over top of cake about 5 minutes before cake is done.

Dust top of cake with powdered sugar just before service.

Serve warm with whipped cream.

Serves: 10-12


Or you can cook it in the kitchen oven @350 degress 60-90 minutes.Use a toothpick to tell when done. Sprinkle chocolate chips and pecans 5 minutes before the cake is done.

Recipe by: Byron Bills
Posted by: Randy Patten

Award winning Citrus Glazed Banana Squash

I cooked this up a few years ago for Thanksgiving in my dutch oven, and the kids, and grandkids even the squash haters, loved it.

Award winning Citrus Glazed Banana Squash

Prep Time:
5 MinCook Time:
7 MinReady In:
12 Min
Servings (Help)

US
Metric Calculate

Original Recipe Yield 6 servings
Ingredients
1 1/2 pounds banana squash, peeled and cubed
1/4 cup butter
2 tablespoons water, or as needed
1 tablespoon orange juice
3 tablespoons apricot preserves
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 pinch ground black pepper
Directions
1.Melt butter in a large skillet over medium heat. Add squash cubes and water. Cover, and cook for about 5 minutes, or until squash is tender. Stir occasionally, and add more water if necessary to prevent squash from sticking to the pan.
2.Reduce heat to low, and stir in the orange juice, apricot preserves, cloves, salt and pepper. Cook and stir uncovered until squash is evenly glazed.
Posted by Randy Patten

Yummy Potatoes

This is a quick and easy and tasty recipe for potatoes, that I always make for family gatherings, and it is always a hit. If you don't want to use a dutch oven, you can cook them in the oven, in a glass cooking bowl.

Yummy Potatoes
1 lb. extra lean ground beef 1 cup sour cream
1 yellow onion; diced 1 cup grated cheddar cheese
1/2 cup butter salt and pepper to taste
6 medium potatoes; grated 1/2 cup milk
1 can cream of chicken soup 1/2 cup Ritz cracker crumbs

Preheat a 12" Dutch oven using 18-20 briquettes bottom heat. To hot oven add butter, ground beef, and onions. Saute until beef is brown and onions are soft. Add potatoes and stir to mix. Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 15-20 minutes or until potatoes start to soften.

In a bowl combine soup, sour cream, cheddar cheese and milk. Stir to mix. Season with salt and pepper. Pour soup mixture over potatoes and stir gently to mix. Sprinkle cracker crumbs over top of potatoes. Replace lid and continue baking for 30 minutes.

Serves: 10-12

Recipe courtesy of Karen Bills of Price, UT.

Posted by Randy Patten

Vera's Baked Beans in a Dutch Oven

This is one of several Dutch Oven Bean recipes I cook up:It is one of our families favorites:

Vera's Baked Beans
1 lb. lean ground beef 1/2 cup catsup
1/2 lb. bacon 16 oz. Homestyle® Chili Sauce
1 large yellow onion; diced 2 Tbs. prepared mustard
1 small green pepper; diced 1/2 lb. pre-cooked ham; cubed
1/2 cup brown sugar (2) 31 oz. cans pork and beans

Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Add ground beef and cook until brown. Remove browned beef and drain grease.

Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions and green pepper and saute until onions are translucent. Drain off excess fat. Reduce briquettes on bottom to 12-14. Add browned beef, brown sugar, catsup, chili sauce, and mustard. Simmer for 15 minutes. Add ham and beans. Cover and add approximately 15 briquettes to the lid. Simmer for 2 hours stirring every 15 minutes.

Serves: 12

This recipe has been handed down by Vera Sorensen of Manti, Utah. It is loved by everyone who has tried it. You'll love it too! Posted by Randy Patten

Boost Your Flu-Fighting Power

I read this article on myrecipes.com a while ago and just came back to it. It has a lot of good suggestions for foods to add to your diet to boost your immune system. Well...ignore the green tea.

Boost Your Flu-Fighting Power

Flu- and Cold-Fighting Recipes

Anyone have any good recipes for fighting colds and flus? My mother always made homemade chicken noodle soup and made me drink Vernor's Ginger Ale (It's a Midwest thing…). I am trying to get her chicken noodle soup recipe for her as chicken when it is cooked releases chemicals that are released into the broth that help the body naturally fight illness. Please share!

Flu-Fighter Cookies and Pedialyte Recipe

How far away is spring? The flu and cold season has hit our neighborhood hard. We've been housebound for almost a month now as our boys have contracted one illness after another. Anyway I found a recipe courtesy of the Food Network Magazine for Flu-Fighter Cookies, and I also noticed a recipe for homemade Pedialyte. We've gone through a lot of that this fall, and it's not winter yet. Hope your season brings you health, wealth, and happiness.

Flu-Fighter Cookies

Courtesy of Food Network Magazine

Ingredients:

2 ¼ cups all-purpose flour

1 ¼ tsps baking powder

¾ tsp baking soda

¾ tsp ground cinnamon

½ tsp freshly grated nutmeg

Pinch of ground cloves

¼ tsp salt

1 stick unsalted butter, at room temperature

1 cup packed brown sugar

2 large eggs

¼ cup molasses

¼ cup low-fat plan Greek yogurt (you can get it at Wal-mart now)

1 tbs freshly grated ginger

2 tsps finely grated lemon zest (about 1 lemon)

½ cup old-fashioned oats

1 ¼ cups golden raisins

1 ¼ cups dried cranberries

1 ¼ cups roughly chopped walnuts, toasted

Directions:

Line 2 large baking sheet with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.

Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, full incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.

Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees.

Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.

Per cookie: Calories 174; Fat 7 g (Saturated 2 g);Cholesterol 22 mg; Sodium 84 mg; Carbohydrate 28 g; Fiber 1 g; Protein 3 g;

Pedialyte Clone Recipe #11778

From Recipezaar

Makes 2 quarts

2 quarts water

1 tsp baking soda

7 tsps sugar

1 (1/4 oz) packet unsweetened Kool-Aid (or similar) powdered drink mix (optional)

½ tsp salt substitute (optional)

1. Mix all together well and store in the fridge or no more than 3 days.
   
2. Make ice cubes or popsicles with this.
   

Use up before 3 days

Fresh Cherry Tart

Ingredients:

1 10-inch tart shell or use any pate sucre recipe.

1 lb fresh cherries (I'd use a tarter pie cherry actually)

3 large eggs

¾ cup heavy or whipping cream

1/3 cup sugar

2 tsp almond extract (or a little more if you desire a more almondy flavor)

1 ½ tbs grated lemon peel

¼ tsp salt

Method:

• Prepare and bake tart shell as directed. Cool. Preheat oven to 350 F.
  
• While tart shell is cooling, pit cherries.
  
• In a large bowl with mixer at low speed, beat eggs, heavy cream, sugar, almond extract, lemon peel, and salt until well blended.
  
• Place cherries in tart shell.
  
• Set pan on oven rack and pour egg mixture over cherries.
  
• Bake tart 30 minutes or until knife inserted in filling comes out clean.
  
• Cool tart slightly in pan on wire rack.
  
• Remove side of pan. Serve warm or refrigerate to serve cold later.

Garden Vegetable Bake

Garden Vegetable Bake
Makes 6 servings

1 cup chopped zucchini
1 large tomato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/3 cup grated, fat-free Parmesan cheese topping
1/2 cup Bisquick
1 cup milk
2 eggs
1/2 tsp salt
1/4 tsp pepper

1. Heat oven to 400 degrees F. Lightly grease square baking dish, 8x8x2 inches. Sprinkle zucchini, tomato, onion, and cheese in dish.
2. Stir remaining ingredients until blended. Pour over vegetables and cheese.
3. Bake uncovered for about 35 minutes or until knife comes out clean. Let stand 5 minutes before serving.

Cornbread Salad

1 package cornbread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces sour cream)
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese

Prepare corn bread batter according to package directions . Stir in the chilies, cumin, oregano and sage. Spread in a greased 8 inch square baking pan. Bake at 400 for 20-25 minutes till done. Cool. In a small bowl, combine mayo, sour cream and dressing; set aside. Crumble half of the corn bread into a 13x9 inch dish. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers. (Dish will be very full) Cover and refrigerate for 2 hours.

By Lisha Hogan. Someone made this at a party we went to. Jeff LOVED it and so I had to get the recipe. It is yummy and makes for a good hot day dish.

Bean and Beef Chimichangas

1 lb ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups shole kernal corn
2 cups taco saude
2 tsp chili powder
1 tsp garlic salt
1 tsp ground cumin
1 (16ounce) can refried beans
8 tortillas
16 ounces shredded monterey jack cheese
1 Tablespoon butter, melted
1 tomato diced

Preheat over to 350

Brown the ground beef in a skillet over medium-high heat. Drain and add the onion, pepper, and corn. Cook for about 5 more minute, or until veggies are tender. Stir in the taco sauce and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat and set aside

Spread thin layer of beans on each tortilla. Then add previous mixture and top with cheese. Roll up tortillas and place them seam-side down onto a baking sheet. Brush with melted butter

Bake for 30 to 35 minutes. Serve with lettuce and tomato.

From Lisha Hogan

Easy Chicken Pot Pie

Crust
3 cups flour
1 1/2 cup shortening
Beat 1 egg--add ice water (but not ice) to equal 3/4 cup
1 tsp salt
3/4 cup sugar

Use hand pastry blender. may need to add a little more flour. Use 1/2 dough for bottom and 1/2 for top.

Filling
Cooked cut up chicken
3 cans cream of chicken soup mixed with 1 1/2 cans milk
Choose your veggies (we use potatoes, carrots, peas and corn. The potatoes and carrots are usually fresh and we boil some to soften. The peas and corn are usually frozen)

Cook at 400 for 30 to 40 minutes

By Lisha Hogan. This is another family favorite. I increased the sugar to 3/4 cup, so if you have less of a sweet tooth, reduce to 1/4.

Ham Fried Rice

Cooked and cold rice
chopped onion
diced celery
cooked ham
shredded carrots
scrambled eggs
Teriyaki sauce


Heat fry pan with oil, when hot saute onion, celery, carrots. Add rice, stir well and add sauce, and ham. Keep stirring. Warm together and then add egg. Warm some more and eat!

By Lisha Hogan (We love the "World Harbors Maui Mountain Teriyaki")

Sweet and Sour Chicken

3 or 4 chicken
1/2 cup soy sauce
1 1/2 cups sugar
1 1/3 cup water
2/3 cup vinegar
4 TBS cornstarch to make a paste
1 can chunk pineapple
1 green pepper chopped

Put chicken in pyrex dish. Bring soy sauce, sugar, vinegar and water to a boil, reduce heat and then add cornstarch mixture and stir. Bring back to a boil till it thickens a little. Pour over chicken and bake 20 minutes at 350. Add pineapple and green peppers and bake for 15 or 20 more minutes.

By Lisha Hogan (This is what my kids call a "Family Favorite" which means EVERYONE likes it.

Easy Peach Crisp

1 (29 ounce) can sliced peaches, drained (or you can use fresh)
2 cups all-purpose flour
1 1/2 cups white sugar
1 pinch salt
1 1/2 teaspoons ground cinnamon
1 cup butter, chilled

Preheat oven to 350 degrees

Layer peaches in a 9x13 inch baking pan. In a large bowl, mix the four, sugar, salt and cinnamon. Slice the butter into chunks and mix it into the dry ingredients until it looks like pea size crumbs. Sprinkle crumbs over peaches.

Bake for 30 to 40 minutes until lightly golden

From Lisha Hogan via allrecipes.com

Blended Oatmeal, chocolate chip cookies

2 cups butter
2 tsp baking soda
5 cups blended oatmeal
2 cups brown sugar
1 8oz Hershey bar (grated)
2 tsp baking powder
2 tsp vanilla
4 cups flour
2 cups sugar
24 oz chocolate chips
1 tsp salt
4 eggs
3 cups chopped nuts (optional)

measure oatmeal and blend in a blender to a fine powder and set aside. Cream the butter and both sugars. Add eggs and vanilla; Mix and then add the dry ingredients: four, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 min at 375. Makes 112 cookies

From Lisha Hogan My notes: When I don't have a candy bar I use milk chocolate chips. I always use margarine. These cookies are so good, but best fresh. Since the recipe makes so many I usually roll into balls and put in a ziploc in the freezer. They are super yummy frozen :) but can also be cooked.

My favorite Chocolate chip cookies

3/4 cup butter flavored Crisco
1 1/4 cup brown sugar
2TBS milk
1 TBS vanilla

1 egg

1 3/4 cup flour
1 tsp salt
3/4 tsp baking soda
1 cup semi sweet chocolate chips

Heat oven to 375. Combine Crisco, brown sugar, milk and vanilla. Beat a medium speed with electric mixer till creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture until just blended. Stir in chips. (We always add a whole bag :)) Bake for 8 to 10 minutes.

Blueberry-topped Cheesecake

Crust:

• 2 cups finely ground graham crackers
  
• ½ tsp ground cinnamon
  
• 1 stick unsalted butter, melted
  

 

Filling:

• 1 lb cream cheese (2 8-oz blocks)
  
• 3 eggs
  
• 1 cup sugar
  
• 1 pint sour cream
  
• 1 lemon, zested
  
• 1 dash vanilla extract
  
• Warm lemon blueberry topping (recipe follows)
  

 

Directions:

For the crust:

Preheat oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add the sugar and beat until creamy, 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should just jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of the warm lemon, blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:

• 1 pint blueberries
  
• 1 lemon, zested and juiced
  
• 2 Tbs sugar
  

In a small saucepan, add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Chicken Pot Pie

Chicken Pot Pie

Ingredients:
2 whole (6 split) chicken breasts, bone-in, skin-on
3 Tbs olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 cups chicken bouillon cubes
12 Tbs (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium, diced carrots, blanched for 2 minutes
1 (10-oz) pkg frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 tsps kosher salt
1 tsp baking powder
1/2 cup vegetable shortening
1/4 lb cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tbs water, for egg wash
Flaked sea salt and cracked black pepper

Directions:
Preheat oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes or until cooked through.
Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 tsps salt , 1/2 tsp pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 357 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown, and the filling is bubbling hot.

Baked Barbecued Chicken

Baked Barbecued Chicken

Makes 6 Servings

Ingredients:
1/4 cup (1/2 stick) margarine or butter
2 1/2 to 3-pound cut-up broiler fryer chicken
1 cup ketchup
1/2 cup water
1/4 lemon juice
1 tbs Worcestershire sauce
2 tsps paprika
1/2 tsp salt
1 medium onion, finely chopped (about 1/2 cup)
1 garlic clove, finely chopped

Directions:
1. Heat oven to 375 degrees F.
2. Heat margarine in a 13x9x2 rectangular pan in the oven. Place chicken in margarine, turning to coat. Arrange skin side down in pan. Bake uncovered for 30 minutes.
3. Mix remaining ingredients in 1-qt saucepan. Heat to boiling; remove from heat. Drain fat from the chicken; turn skin side up. Spoon sauce over chicken. Bake uncovered until thickest pieces are done and juices of chicken run clear, about 30 minutes longer.

Instructions on how to post

Since I changed the template, the link at the top (the NavBar) has disappeared, so this is how you can post recipes or request. Either e-mail them to me at bartholomew@wirelessbeehive.com or click on the IPower Blogger button on the right-hand side of the blog (right column). The login and password remain the same. Sorry for any confusion, but I really like how this looks.

Jill B:)

Lemon Sherbet

Makes: 10 Servings
Prep: 10 min; Freeze; Time will vary; 1 quart sherbet

Ingredients:
1 1/4 cups sugar
2 cups half and half
1/3 cup lemon juice
1 to 2 tbs grated lemon peel
1 or 2 drops yellow food coloring

Directions:
1. Mix all ingredients until sugar is dissolved.
2. Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.

Chicken Piccata from Relief Society Bulletin

Chicken Piccata with Lemon, Capers, and Artichoke Hearts

Ingredients:
4 (4-oz) boneless, skinless chicken breast halves
Salt and ground black pepper to taste
1/3 cup all-purpose flour
½ tsp finely grated lemon zest
½ tsp paprika
½ tsp garlic powder
1 tbs olive oil
¼ cup fresh lemon juice
1 cup reduced-sodium chicken broth
1 (14-oz) can artichoke hearts, quartered
¼ cup drained capers
1 cup brown rice

Directions:
Place chicken in Ziploc bags and pound with a meat mallet or rolling pin until ¼-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat oil in a large skillet over medium-high heat. Add chicken and sauté 2 minutes per side, until golden brown and cooked through. Add lemon juice and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through. Cook rice according to package directions. Serve chicken and sauce with rice.

Prepare Now Blog

I know this isn't a recipe website per se, but a friend of ours was called as Stake Preparedness Coordinator in his stake in Idaho a few months ago, and he started this blog. He has some really good ideas, and there are some recipe ideas too specifically regarding food storage. The link is http://www.preparenow.blogspot.com.
Jill B

Food stores

Just thought I'd post a couple of websites that have food storage items that I regularly purchase supplies from:
http://www.bluechipgroup.net/
http://store.honeyvillegrain.com/

Also here are some websites that I love to find new recipes and if you want more fun food blogs, I can post those as well:
http://allrecipes.com/
http://www.foodnetwork.com/
http://www.tasteofhome.com/

http://realmomkitchen.blogspot.com/
http://everydayfoodstorage.net/

I will try to post more later!
Jolene Beard

French Toast Casserole

French Toast Casserole
Submitted by Starflower on Allrecipes

Prep Time: 30 mins
Cook Time: 50 mins
Ready in: 1 hour and 20 mins
Servings: 12

Ingredients:
10 cups bread cubes
8 eggs
3 cups milk
1/2 cup white sugar, divided 1/2 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons margarine, softened
2 teaspoons ground cinnamon

Directions:
You have scaled this recipe's ingredients to yield a new amount (12). The directions below still refer to the original recipe yield (6).
1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 4/14/2009