South Rim Recipe Box

Upside-Down Pizza Casserole

2010-08-01T11:18:00.001-07:00

So this is one of my go-to recipes when I am asked to take meals to a new mother, funeral, etc. It's cheap to make, easy, filling, and kids love it because it tastes like pizza.

Bon Appetit!

Jill B

From BHG

Prep: 20 min

Bake: 15 min

Ingredients:

1 ½ cups lean ground beef

1 15-oz can Italian-style tomato sauce (or Pasta sauce like Prego)

1 ½ cups shredded mozzarella cheese (6 oz)

1 10-oz pkg refrigerator biscuits (10 biscuits or 8 Grand biscuits)

Directions:

Preheat oven to 400 degrees F. In a large skillet, cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden.

Makes 5 servings.

Oven-Baked Chimichangas

2010-07-26T08:21:00.001-07:00

from My Kitchen Cafe (www.melskitchencafe.com)

I think this is our family's favorite new recipe of the summer. I've made it twice and will probably make it again soon because it is filling, delicious, cheap, and you can use any variety of protein or beans. I made it this way with chicken and with pork and pinto beans too. You can use steak, crock pot beef, shrimp, even lobster. I even thought about doing a breakfast chimi with scrambled eggs and sausage or bacon too. I skimped a little on the filling in each chimi and stretched the recipe to make eight.
Jill B

*Note: this recipe makes use of already cooked rice and chicken so plan ahead!

*Makes 6 chimis

1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (16-ounce) can black or pinto beans, drained and rinsed
1 1/2 cups cooked brown or white rice
2-3 cups diced, cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick)
1 cup shredded cheddar or monterey jack cheese (or a combination of both)
1/2 cup finely chopped fresh cilantro
Salt and Pepper
6 large burrito-size flour tortillas

Key Lime Cream Cake

2010-07-26T08:10:00.000-07:00

Adapted from Betty Crocker website
Can I just say that this may be my most favorite cake ever? It’s a WOW cake, and it’s not too fussy or difficult to make. Imagine Key Lime Pie in cake form and voila…Wow!!!!!

Jill B

Ingredients:
1 cup graham cracker crumbs (15 squares)
½ cup sugar
½ cup butter or margarine, melted
2 Tbs key lime juice
1 package Betty Crocker® SuperMoist® butter recipe yellow cake mix
½ cup butter or margarine, melted
2 Tbs grated regular lime peel
3 eggs
Creamy Key Lime Filling:
1 can (14 oz) sweetened condensed milk
2 tsps grated regular lime peel
½ cup key lime juice
1 ½ cups heavy whipping cream
Directions:
Heat oven to 350 degrees F. Grease bottoms only of two round pans (8 or 9-inch) with shortening. Line pans with waxed paper. Grease top of waxed paper and sides of pan; lightly flour. Mix cracker crumbs, sugar and melted butter in medium bowl. Spread 2/3 cup of mixture in each pan
Add enough water to lime juice to measure 1 1/3 cups. Beat cake mix, softened butter, lime juice mixture, lime peel and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 8-inch rounds 42 to 52 minutes, 9-inch rounds 36 to 46 minutes, or until toothpick inserted in center comes out clean. Run sharp knife around side of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to wire rack, placing cakes crumb mixture side up and removing waxed paper from top of cakes. Cool completely, about 1 hour.
Place 1 layer, crumb side up, on serving plate. Spread with 1 cup Creamy Key Lime Filling to within 1/4 inch of edge. Add second layer, crumb side up; frost side and top of cake with remaining filling. Store loosely covered in refrigerator.
Method for Cream Key Lime Filling: Stir together milk, lime peel and lime juice in small bowl; set aside. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended.

Frozen Chocolate Mousse Bars

2010-07-26T07:54:00.001-07:00

From www.makelifedelicious.com
I love, love, love this recipe. I would make it every day if I knew I wouldn’t turn into a mousse bar. They are rich, creamy, cool, and decadent. Just like frozen chocolate mousse. So yumm.y! A great FHE treat.

Bon appétit!
Jill B

Frozen Chocolate Mousse Squares

Ingredients
15 Oreo Cookies,
Crushed 1/4 cup butter or margarine,
Melted 2 (8 oz. each) packages Cream Cheese
1 can (14 oz.) sweetened condensed milk 4 squares Semi-Sweet Chocolate,
Melted 1 cup thawed cool whip

Directions:
Line a 9-inch square pan with foil, with ends extending over sides of pan. Mix cookie crumbs and butter in prepared pan; press onto bottom of pan. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in chocolate. Whisk in cool whip. Spoon over crust. Freeze 6 hours or over night. Remove from freezer 15 min. before serving. Use foil handles to lift dessert from pan. Let dessert stand at room temperature to soften slightly before cutting to serve.

*For easy cleanup when crushing Oreo Cookies, place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!

Shrimp and Sausage Gumbo

2010-07-26T07:47:00.001-07:00

Adapted from Coastal Living

Bon Appetit!

Jill BJ

Ingredients:

2 pounds unpeeled, large fresh shrimp
2 (32-ounce) containers chicken broth
1 pound smoked sausage, cut into 1/4-inch slices
Olive oil
1 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
3 garlic cloves, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
2 to 3 teaspoons hot sauce
1/2 cup chopped green onions
Hot cooked rice

Directions:

Peel shrimp, reserving shells, and devein, if desired. Set meat aside.

Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.

Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure 1/2 cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 15 to 20 minutes, whisking constantly, until roux is chocolate colored.

Stir in onion and next 3 ingredients; cook 7 minutes or until vegetables are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in bay leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.

Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves. Serve over hot rice.

Mandarin Chicken

2010-05-26T08:50:00.001-07:00

This is a copycat recipe I found a long time ago on Recipezaar.com. I was actually looking for Panda Express's Orange Chicken which I found and found this recipe too. Mandarin chicken is soooo good. We've made it quite a bit. I have never grilled the chicken though. I sauté the chicken in sesame oil in my wok instead and then add the sauce. The sauce tends to be sweet, so if you don't want to use the full 2/3 cup of sugar, use ½ cup instead.

Yumminess!

40 min | 10 min prep

SERVES 8

2-3 whole boneless skinless chicken breasts, cut into small chunks
2 or 3 tablespoons sesame oil
2/3 cup sugar (or less, according to taste) (I double this.)
1/2 cup soy sauce
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
1/2 cup water
8 teaspoons cornstarch

Add sesame oil to wok or large skillet and heat on high.
Add chicken to wok and reduce heat to medium-high.
While chicken is cooking in wok, combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
Heat over medium until sugar is dissolved, stirring often.
Bring to boil.
Combine cornstarch and water.
Add to sauce pan, stirring often.
Reduce heat and simmer 4-6 minutes or until sauce thickens.
Pour sauce over the chicken and stir thoroughly to make sure all the chicken gets coated.
Reduce temperature to low and heat through until sauce is nice and thick.
Serve over white rice.

Skillet Tacos from Real Mom Kitchen

2010-05-25T16:52:00.001-07:00

So a while ago, Jolene told me about Real Mom Kitchen (www.realmomkitchen.com). Laura Whittemore, the Real Mom, runs a great website. Her recipes are simple, delicious, and easy to make. I've made probably half a dozen of her recipes and found nary a dud so far. My whole family really liked her Skillet Tacos which we had for lunch yesterday and today. You could substitute chicken, pork, or shrimp for the ground beef, and the recipe would turn out just fine. I used canned corn instead of frozen corn because I didn't have frozen corn. I think the recipe still worked great. Thanks Jolene for turning me onto Real Mom Kitchen.

Bon Appetit!

JillJ

1 pound ground beef
1 small red onion, chopped
1 1/2 cup frozen corn
10 corn tortillas (6 inches), cut into 1-inch pieces (I use my pizza cutter to do this)
1 bottle (8 ounces) taco sauce (I used mild)
1-1/4 cups shredded cheddar cheese, divided

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Rinse frozen corn in a colander with warm water and drain.
Add the drained corn, taco sauce, and 1 cup cheese to meat until well mixed.
Mix in tortilla pieces and heat through.
Sprinkle with remaining cheese. Serves 5-6

Chocolate Hazelnut Coco Krispie Treats

2010-05-12T10:49:00.001-07:00

We love Rice Krispie treats at our house. We don't make them very often, but when I found this recipe at Peabody's www.culinaryconcoctions.com, I knew this was what I wanted to make for my Mother's day treat. It is a fairly straight forward, easy recipe that really makes the good, old-fashioned Rice Krispie treat seem sophisticated and elegant. We ate the pan between us in two days. I made a few tweaks to Peabody's original recipe. I added more marshmallows (from 16 ounces to 18 ounces) because the treats came out a little too crispy and not gooey enough, and I also don't wait for the butter to completely melt to start adding in the marshmallows. Her tip on keeping the heat low and even is very important too. Don't even be tempted to raise the heat to get the butter to melt or marshmallows to blend more quickly. We loved this recipe.

Bon Appetit and once again, Happy Mother's Day!

6 TBSP unsalted butter
18 ounces mini marshmallows (fresh, not the stale ones hiding in the back of your pantry that you forgot about)
½ tsp vanilla
½ tsp hazelnut extract
½ cup Nutella
7 cups Cocoa Krispies Cereal
3 cups roughly crushed but not pulverized Pirouette Rolled Wafer Cookie (Chocolate Hazelnut flavor)

Butter a 9-x-13-inch baking pan. Or be lazy like me and spray it with non-stick baking spray. Set aside.

Over low heat melt 6 TBSP in a large pot (I like to use my stock pot because I am a messy person).

Once butter starts to melt, add marshmallows. Continue to cook over low heat while they melt. It may take a little time. Don't turn up the heat to try and make it go quicker, you could end up with burned marshmallows or your treats could end up too hard once they firm up. Stir in the Nutella and extracts until fully combined. May take a little bit of time for the Nutella to melt in.

When most of the marshmallows have melted and they resemble marshmallow crème with a few lumps, remove from heat and add the cereal and cookies.

Using a wooden spoon, stir, stir, stir some more, until all the cereal is fully coated and other parts of the pot are not hogging all the marshmallows (so evenly coated).

Pour into prepared baking pan. Take a rubber spatula and either spray it with non-stick spray or simply get some water on it (I just put mine under the faucet real quick). Using the spatula, press the cereal/marshmallow mixture down into the pan, attempting to create a flat, even surface.

Cover with foil and let sit for a few hours to firm up.

Take foil off. Place wax paper down that is a little bit longer than the baking pan. Flip the pan over onto the wax paper. Cut into squares. Some would say 2-inch. But whatever size you would like works. You can also use cookie cutters to make them fun shaped.

Classic Key Lime Pie

2010-05-03T15:06:00.000-07:00

Key Lime Pie is one of my top three favorite desserts, and my favorite pie. I have this recipe memorized. It's creamy, citrusy, and classic. You can't mess it up. Well you can if you add two cups of key lime juice instead of 1/2 cup which I've done. You have to use key lime juice and not regular lime juice. The taste is not the same. Albertsons' used to carry it, but I believe the only store in Tooele that carries key lime juice is Macey's. Anyway, I use a 9" pre-baked graham cracker crust. I think the Keebler crusts taste just as good and are a lot less work. Call me Sandra Lee! If you ever visit Key West Florida, you have to visit a little place called The Blonde Giraffe where they make this thing called Key Lime Pie on a Stick. It's Key Lime Pie dipped in dark chocolate. You can also top this with meringue or whipped cream, but we like it as is. So worth the calories...

Bon Appetit!
Jill:)

Ingredients:
1 14oz can sweetened condensed milk
4 egg yolks
4 oz. key lime juice

Directions:
Preheat oven to 350 degrees F. Combine milk and eggs yolks at low speed. Slowly add juice, mixing until well blended. Pour into 9" graham cracker pie shell and bake for 10-12 minutes. Let cool in refrigerator. Serve and enjoy.

Chicken Corn Chowder with Sweet Potatoes

2010-05-03T14:07:00.000-07:00

Jolene is sharing this recipe she adapted from Sisters' Cafe blog. Note***The original recipe calls for sweet potatoes, but Jolene used regular potatoes. The chowder was just as yummy.

Bon Appetit!

3 cups 2% milk
1 (8.5 oz) box Jiffy corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
2 small chicken breasts, cut into 1/2 " cubes
2 large sweet potatoes or yams, or regular potatoes, peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley (or 2 Tb dried parsley)
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

Easy Pineapple Upside Down Cake

2010-04-27T16:31:00.000-07:00

This is such an easy and yummy cake. It's perfect for a spring Sunday dessert. The recipe is from Betty Crocker, and I haven't really changed anything except to use 1/2 cup butter (1 stick). I find the extra butter keeps the cake moist. We like to serve it with vanilla ice cream, but it's great just by itself.
Bon Appetit
Jill B:)

Ingredients:
1/2 cup butter or margarine, melted
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil and eggs called for on cake mix box

1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

Substitution
SuperMoist® butter recipe yellow or white cake mix can also be used to make this popular cake. Make cake batter as directed on box, using reserved pineapple juice as part of the total water measurement.
Special Touch
Serve with sweetened whipped cream or an 8-oz container of frozen (thawed) whipped topping (3 cups) if desired. For 3 cups of sweetened whipped cream, in chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.

Yummy Indian Shrimp Curry

2010-04-27T16:24:00.000-07:00

Back in 2006, we hosted a 16-year old British teen named Simon for a month. He didn't really know what he was all about or what he wanted from life, but he could cook. He made several Indian dishes for us, and this curry is our favorite. I still make it a lot.

Bon Appetit!
Jill B

1 medium onion, diced
1 lb shrimp
1 can crushed tomato
1 cup (??) plain yogurt
Heavy cream (1 to 2 tbs)
2 jalapeno or Serrano peppers
Spices – curry, Garam masala, chile powder, coriander, salt
Rice

In a large, heavy skillet, heat olive oil (enough to coat the bottom of pan). Brown 1 medium, diced onion in the oil. Add the shrimp. Once the shrimp are pink, add the crushed tomato and curry. Bring to a simmer. Add the yogurt and continue to simmer, adding spices to taste. Once yogurt is well-blended, add heavy cream and blend well. Add peppers. Continue to add spices to taste. Let simmer on low heat for 20 minutes or so to let the flavors come together. Serve over warm basmati or white rice.

Dorie Greenspan's Cornbread Chili Casserole

2010-04-07T09:22:00.000-07:00

This dish yummy, yummy, yummy. I made it last night for dinner, and I seriously couldn't resist it. I don't have a 7x11 casserole dish, so I used my 13x9 glass pan instead, and I doubled the cornbread mix. The one box of cornbread mix didn't cover the meat mixture. I was surprised at how light this casserole was too. It didn't taste greasy or heavy at all. I will make this recipe often. It was fairly inexpensive too.
Bon Appetit
Jill:)

Dorie Greenspan's Cornbread-Chili Casserole (with a few minor modifications)

Ingredients:
1 Tbsp oil
1 medium onion, chopped
1 1/2 lbs. ground chuck
1 1/2 cups bottled salsa
One can (15 oz.) corn, drained
1/4 cup water
1 cup shredded cheddar, optional
Cumin and chili powder
Salt and pepper
Two boxes cornbread mix (7 to 8 oz.)
2/3 cup milk, for cornbread
2 large eggs, for cornbread

Directions:
1. Heat oil in a large skillet; sauté onion until soft. Add beef; cook until no longer pink. Discard fat. Stir in the salsa, corn, water, and cheese. Season to taste with cumin, chili powder, salt, and pepper.

2. Spoon into a 13x9 pan; smooth the top. Follow cornbread package directions. Spread a thin layer over the chili.

3. Put the casserole on a parchment-lined baking sheet and bake at 375ºF for 40 minutes. Cool 10 minutes before serving.

Serves 6. Per serving: 400 calories, 46g carbs, 29g protein, 85mg cholesterol, and 13g fat.

Pear and Cherry Crisp

2010-04-03T14:45:00.001-07:00

Adapted from Bon Appetit. I had a bunch of beautiful pears on hand and thought “Crisp! I want to make a crisp!” This recipe originally called for pears and cranberries, but I substituted cherries instead because I could not find fresh or frozen cranberries this time of year. It was still amazing. Make sure the butter in the recipe is frozen just from the freezer. I used it from the fridge, and I don’t think the topping came out crispy enough. Enjoy!
Jill B
Serve this quick treat with heavy cream or vanilla ice cream.
Yield: Serves 6
Ingredients:
Topping
1 cup unbleached all purpose flour
2/3 cup firmly packed golden brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces

Filling
7 large firm ripe pears (about 3 1/2 pounds), peeled, cored, cut lengthwise into eighths
1 cup fresh or frozen cherries
1/2 cup sugar
2 tablespoons unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
For topping:
Combine first 4 ingredients in medium bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.

For filling:
Position rack in center of oven and preheat to 350°F. Butter 8-inch square baking dish with 2-inch-high sides. Toss all ingredients in bowl to combine well. Transfer to prepared dish.
Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving.

Romy Linnell’s Lemon Berry Cake

2010-04-03T12:59:00.001-07:00

Please forgive me Romy if I am spelling your first name wrong. She brought this cake to Book Club last month, and it is light and tasty and yummy. We're so glad to have her in the neighborhood.

Lemon Berry Cake

Ingredients:

1 pkg (18 ½ oz box) yellow cake mix

1 Tbsp grated lemon peel

2 cups fresh or frozen blueberries

1 pkg (6 oz box) lemon gelatin

1 ½ cups boiling water

Confectioners' sugar

Whipped cream, optional

Directions:

Prepare cake batter according to package directions. Stir in lemon peel. Pour into a tightly greased 13x9x2 baking pan. Sprinkle with blueberries. Whisk together gelatin and water until gelatin is dissolved. Slowly pour over batter. Bake at 350 degrees F for 33-38 minutes or until a toothpick inserted near the center of cake layer comes out with moist crumbs (cake will set upon cooling). Cool slightly on a wire rack. Dust with confectioners' sugar. Serve warm with whipped cream if desired. Store in the refrigerator.

Chocolate Eclair Squares

2010-03-22T15:16:00.001-07:00

I made this dessert a couple of weeks ago, and it was a huge hit. Even Russell liked it, and he's not a vanilla person. It freezes more like ice cream. I ended up putting the squares in the freezer because after two hours, they weren't firming up well in my fridge. Bon appetit! Oh this recipe comes from Kraft's Food and Family website which is pretty fun Lots of easy, family-friendly recipes.
Jill:)

Chocolate Eclair Squares

Ingredients:
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER'S Semi-Sweet Chocolate

Directions:
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.
Kraft Kitchens Tips
Special Extra
Garnish with COOL WHIP Whipped Topping (in a can) just before serving.
Keeping It Safe
Refrigerate leftovers.

Let's Eat Cake

2010-02-27T15:46:00.000-08:00

We're reading the book Eat Cake by Jeanne Ray for Book Club this month, and we're bringing our favorite cake recipes too. I hope to be able to share them with you on the blog. Do you have a favorite cake recipe you would be willing to share? Let's make March Eat Cake month! Post them or e-mail them to me.

Bon appetit!
Jill

Oatmeal Caramel Chocolate Bars

2010-02-25T17:40:00.001-08:00

I found the recipe for these bars on My Kitchen Café blog. I've tried three or four of her recipes, and they have all turned out great. These bars are really decadent, and they were better the second and third days. I am going to try the oatmeal crust and topping with jam too. Anyway Bon Appetit! I slightly adapted the recipe by using quick oats. I didn't have any old-fashioned oats, but the bars still turned out fabulous.

JillJ

Oatmeal Chocolate Caramel Bars

*Makes 9X13-inch pan of bars

1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups brown sugar
1 cup melted butter

14 ounce bag of caramels
1/2 cup whipping cream or milk
1 12-ounce package semisweet chocolate chips

Preheat the oven to 350 degree. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13-inch baking pan. Bake 10 to 15 minutes, until lightly browned.

Meanwhile, melt the caramels and whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.

Recipe Source: from My Kitchen Cafe/adapted slightly from my friend Judy C.

Blueberry Cream Cheese Muffins

2010-01-29T14:44:00.000-08:00

Ingredients:
1 package white (vanilla) cake mix
1 cup milk
1/3 cup vegetable oil
2 (3-ounce) package cream cheese, softened
3 egg whites
1 1/2 cups blueberries
2 tablespoons coarse sugar crystals(decorating or granulated sugar)

Directions:
1. Heat oven to 375 degrees F. Grease bottoms only of 24 medium muffin cups, 2 1/2 by 1 1/4 inches, with shortening, or line with paper baking cups.
2. Beat cake mix, milk, oil, cream cheese, and egg whites in a large bowl with electric mixer on low speed for 30 seconds; beat on medium speed for 2 minutes. Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. Store tightly covered at room temperature.

Pink Stuff

2010-01-09T11:45:00.001-08:00

From Allrecipes

Ingredients:

1 (21-ounce) can cherry pie filling

1 (14-ounce) can sweetened condensed milk

1 (20-ounce) can crushed pineapple, drained

1 cup chopped pecans

1 (12-ounce) container frozen whipped topping, thawed

Directions:

In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans. Fold in the whipped topping. Refrigerate until chilled.

English Toffee

2010-01-09T10:59:00.001-08:00

Ingredients:

14 tablespoons (1 stick, plus six tablespoons) butter
1 cup sugar
2 tablespoons cold water
½ cup chopped pecans
1 teaspoon pure vanilla extract
Dash salt
1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars

Directions:

Generously butter a cookie sheet.
Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or else make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to ¼-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.

Marshmallow Krispie Bars

2010-01-09T10:58:00.001-08:00

1 (21-ounce) Family-size brownie mix

1 package (10 ½ ounces) miniature marshmallows

1 ½ cups semisweet chocolate chips

1 cup creamy peanut butter

1 tablespoon butter or margarine

1 ½ cups crisp rice cereal

Preheat oven to 350 degrees F. Grease bottom only of pan of 13x9-inch pan.
Prepare and bake brownies following directions for cake-like recipe. Remove from oven. Sprinkle marshmallows on hot brownies. Return to oven and bake for 3 minutes longer.
Place chocolate chips, peanut butter and butter in medium saucepan. Cook over low heat, stirring constantly, until chips are melted. Add rice cereal; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into bars.

Coconut-Lime Thai Snowballs

2010-01-06T12:19:00.001-08:00

Here is my very late entry to the Cookie Exchange. Hands down, this is one of the best cookies you will ever eat. I think they are Russell's favorites.

Butter imparts a delicious melt-away texture to this popular wedding cookie reinvented with the vibrant Thai flavors of coconut and lime. Dipped in powdered sugar and coconut, these festive little cookies resemble snowballs and are sure to become a new holiday tradition. Makes 4 dozen.

Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon pure lime oil (or 2 tablespoons key lime juice) (see shopping notes)
1 1/2 teaspoon finely grated lime zest
1/4 teaspoon salt
2 cups all-purpose flour
1 cup unsweetened shredded coconut*

Topping:
1 cup sweetened shredded coconut**
1 cup confectioners' sugar, sifted
1 1/2 teaspoon finely grated lime zest
2 to 3 tablespoons heavy whipping cream

Cooking Directions:
Preheat oven to 350ºF with racks in the lower and upper thirds.

Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add lime oil; beat to combine.

Gently fold in lime zest, salt, flour and coconut. Blend well.

Lightly flour hands and roll dough into small, approximately 1-inch balls and place about 1 1/2 inches apart on an ungreased baking sheet. Bake until puffy (not browned) and bottoms are just golden, about 15 minutes. Allow cookies to cool on baking sheets for about 5 minutes.

Meanwhile, combine the topping ingredients in a small bowl and stir until well-mixed. While cookies are still warm, dip them in the topping. Remove and transfer to wire rack to cool completely.

Shopping notes:
*Pure lime oil is available in many specialty food stores. Alternatively, use 2 tablespoons key lime juice. You can get it at Macey's or Albertson's

Chocolate Mint Cookies

2010-01-04T10:52:00.000-08:00

I have to apologize to Sadie because she sent me this recipe at the beginning of December, and my computer crashed. I just got my laptop back, so here is one of the virtual cookie exchange recipes. I will be posting mine hopefully later today or tomorrow.

Chocolate Mint Cookies
These taste a lot like Girl Scout Thin Mint cookies, but softer and chewier. They are delicious.
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 cups Mint Chocolate Chips or Andes Mint Baking chips

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350 degrees F.
Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes.
When cookies are brought out of the oven, put 5 to 6 mint chips on top of each cookie. Let the mint chips sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

Banana Bread

2009-12-18T18:51:00.000-08:00

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

2009-12-14T08:16:00.000-08:00

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

2009-12-14T07:39:00.000-08:00

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

2009-12-08T13:55:00.001-08:00

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

2009-12-07T06:44:00.000-08:00

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

2009-12-06T21:56:00.000-08:00

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

2009-12-06T20:54:00.000-08:00

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

2009-12-06T18:34:00.000-08:00

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

2009-12-06T17:53:00.000-08:00

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

2009-12-06T17:47:00.000-08:00

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

2009-12-06T17:24:00.000-08:00

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

2009-11-10T10:03:00.000-08:00

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

2009-11-10T09:59:00.001-08:00

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

2009-11-09T14:12:00.001-08:00

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)

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

Use up before 3 days

Fresh Cherry Tart

2009-09-26T13:34:00.001-07:00

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

2009-09-19T14:29:00.000-07:00

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

2009-09-08T10:41:00.000-07:00

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

2009-09-08T10:33:00.000-07:00

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

2009-09-08T10:29:00.000-07:00

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

2009-09-08T10:25:00.000-07:00

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

2009-09-08T10:21:00.000-07:00

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

2009-09-08T10:13:00.000-07:00

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

2009-09-08T09:50:00.000-07:00

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

2009-09-08T09:46:00.000-07:00

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

2009-06-30T15:44:00.001-07:00

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

2009-06-17T16:18:00.000-07:00

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

2009-06-10T16:26:00.001-07:00

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

2009-06-09T15:15:00.000-07:00

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

2009-06-09T15:12:00.000-07:00

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

2009-06-08T16:17:00.000-07:00

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

2009-06-01T13:04:00.000-07:00

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

2009-05-27T09:53:00.000-07:00

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

2009-05-22T20:01:00.000-07:00

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