Thursday, August 30, 2007

Raspberry Cobbler

Fresh raspberries (3 cartons)
Raspberry Danish Dessert
1 package vanilla cake mix
1 1/2 cubes butter, sliced

Line 9x13 pan with raspberries. Make Danish Dessert to pie glaze instructions. Pour over raspberries. Sprinkle dry cake mix on top. Place butter slices on top. Bake at 350 degrees until golden brown and bubbly. (About 30-45 minutes.) Serve hot with vanilla ice cream.

From: Cari Jessup


1 3/4 c. flour
1 tblsp. baking powder
1/4 tsp. salt
2 egg yolks
1 3/4 c. milk
1/2 c. cooking oil
2 egg whites

Mix flour, baking powder and salt. In another bowl, beat egg yolks slightly, then add milk and oil and beat. Add to flour mixture. Stir till combined but still slightly lumpy. In another bowl, beat egg whites until peaks form. Gently fold whites into yolk and flour mixture. Pour onto greased hot waffle maker.

From: Mom

Wednesday, August 29, 2007

How to get lemon juice

...from a fresh lemon.

*Roll the lemon on the counter for a few seconds before you cut it to loosen the juice.

*You can also put it in the microwave for 10 seconds. It also loosens the juice.

*Then squeeze it with the open side up so you don't get the seeds in your bowl.

*These go for limes too.

From: Food Network People


1/2 c. shortening
1/2 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Mix together shortening, butter, sugar and eggs thoroughly. Blend flour, cream of tartar, baking soda and salt. Stir into shortening mixture. Shape into 1" balls. Roll dough in mixture of 2 tblsp. sugar and 2 tsp. cinnamon. Bake at 400 degrees for 8-10 minutes.

Makes 4 dozen.

From: Tiki

Hot Dog Casserole

6 potatoes
1 package hot dogs
2 cans cream of chicken soup
1 pt. sour cream
2 tblsp. melted butter
Grated cheese, as much as desired

Cook potatoes until tender. Peel and dice. Put in large bowl. Slice uncooked hot dogs. Add to potatoes. Mix soup, sour cream, melted butter and cheese together with wire wisk. Pour on top of potatoes and hot dogs. Mix with wooden spoon so you don't smash the potatoes. Pour into 9x13 casserole dish. Bake at 325 degrees for 30-45 minutes, or until it's bubbly.

From: Mom

Hot Artichoke Dip

14 oz can non-marinated artichoke hearts, chopped
10 ½ oz can of cream of mushroom/roasted garlic condensed soup
1 c. cream cheese, broken into small pieces
¼ tsp. black pepper
½ c. shredded Parmesan cheese
½ c. shredded Mozzarella cheese
½ c. roasted red peppers, chopped
Dash of salt
Chips, crackers, or crusty bread for dipping

Spray inside of crock pot with Pam. Combine all ingredients, except chips in crock pot. Mix well. Cook on high for 1-1 ½ hours. Reduce to low and keep warm for serving. Stir just before serving. Serves 8-12. (Double it for large gathering.)

From: Becky Hill

Christmas Punch

12 c. cranapple juice
9 c. pineapple juice
6 c. orange juice
4 c. sugar

Mix together in big freezer safe bowl and freeze. When serving, add 2 liters of sprite. Mix until slushy.

From: Mom

Sugar Cookies

1/2 c. crisco
1 c. sugar
1 square margarine
2 eggs
1 tsp. vanilla
2 tblsp milk
2 3/4 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder

Mix together crisco, margarine and sugar. Add eggs, vanilla and milk. Add flour, baking powder and salt. Mix well. Use TONS of flour when you roll them out, they are way sticky. Roll to desired thickness and cut with cookie cutters. Bake at 350 degrees for 10 minutes. (Do not over bake. They will not brown, and if you cook them too long, they will be hard.)

From: Mom

Parmesan Chicken

1 bag chicken tenders
Melted butter
1 c. bread crumbs
3/4 c. parmesan cheese
Chopped parsley (just a little)
1 tsp. salt
1/2 tsp. pepper
Garlic salt to taste

Mix all ingredients except chicken and melted butter. Dip chicken in butter, then coat with bread crumb mixture. Place in 9x13 pan. Bake covered at 325 degrees for 35 minutes. Uncover and cook 10 minutes more, or until chicken is done.

From: Patricia Riggs

Cottage Cheese Jell-O Salad

Mix cottage cheese and cool whip. Add jell-o. Add fruit and some of juice. Just be careful not to make it too runny. Mix together and let sit in fridge.

Small bowl:
2 lb. cottage cheese
8 oz. cool whip
6 oz. jell-o, dry
1 large can fruit

Large bowl:
3 lb. cottage cheese
12 oz. cool whip
6 oz. and smaller pkg. jello, dry
2 large cans fruit

Flavor combinations:
Lime Jell-o and pears
Orange Jell-o and mandarin oranges
Peach Jell-o and peaches
Raspberry Jell-o and pineapple tidbits

From: Mom

Banana Slush

1 c. sugar
2 c. water
2 c. mashed bananas (4-6)
½ c. lemon juice
6 oz. can frozen lemonade (no water added)
6 oz. can frozen orange juice (w/ 3 cans water)

Combine sugar and water. Boil together 3 minutes. Cool. Mash bananas; add to fruit juices and sugar syrup. Pour into ice cube trays to freeze. Serve with sprite. Makes 20 servings.

From: Mom

Tuesday, August 28, 2007

Chicken Chowder

5-6 chicken breasts
2-4 potatoes, diced
1 onion, diced
1/2 c. carrots, diced
1/2 c. celery, diced
1 can chicken broth
1 can sweetened condensed milk
1 c. milk
1 cube butter
1 c. flour
1 c. water (from boiled chicken)

Boil chicken breasts till done. Pour chicken broth in a pot and add onion, celery and carrots. Bring to boil, cover and reduce heat to low. Cook until tender. Peel and dice potatoes. Boil, and cook until tender. Drain and add to other vegetables. (You cook them separate from other vegetables to keep down the starch.) Dice chicken and add to vegetables. Melt butter in frying pan. Add flour, stir, then add both milks and 1 cup of water that was used to cook the chicken. Add slowly using a wire whisk to mix together, making a white sauce. Add to vegetables and chicken. Salt and pepper to taste.

From: Mom

Broccoli Salad

3-4 heads broccoli florets
1/2 lb. crumbled bacon (or bacon bits)
1 c. sunflower seeds

1 c. mayo
1/4 c. sugar
2 tblsp. vinegar

Mix dressing, allow to stand in fridge at least 2 hours. Mix with broccoli. Add bacon and sunflower seeds. Mix and serve.

From: Paula Pack

Bran Muffins

5 c. flour
2 c. sugar
1 tsp. salt
1 c. shortening
4 eggs
5 tsp. baking soda in 2 c. boiling water, then cooled
1 qt. (4 c.) buttermilk
3 c. All Bran cereal
2 c. 40% Bran flakes

Put dry ingredients in big bowl. Cut shortening in with fork. Add egg and mix. Add soda water. Mix. Add milk, mix. Stir in cereals. Grease mufin tins. Bake at 450 degrees for 10-15 minutes. (This can store in a closed container in fridge for up to 6 weeks.)

From: Mom


2 c. flour
2 tblsp. sugar
4 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
2 c. milk
1/4 c. oil

In blender, mix together flour, sugar, baking powder & salt. Mix other ingredients in separate bowl. Add together and blend well. Cook on hot griddle.

From: Mom

Monday, August 27, 2007

Busy Day Vegetable Soup

Brown 1 lb. hamburger with some chopped onion.
1 can green beans, with liquid
2 cans corn, with liquid
1 can chicken vegetable soup
1 can vegetable beef soup

Mix everything together. Then add 1-1 1/2 cans full of water. Heat thoroughly. Add salt and pepper to taste.

From: Becky Lingard

How Much and How Many

Butter, Chocolate
2 tblsp. butter = 1 ounce
1 stick or 1/4 lb. butter = 1/2 cup
1 square chocolate = 1 ounce

20 saltine crackers = 1 cup fine crumbs
12 graham crackers = 1 cup fine crumbs
22 vanilla wafers = 1 cup fine crumbs
1 slice bread = 1/2 cup soft crumbs

1 pound walnuts in shell = 2 cups, shelled
1/4 pounc chopped walnuts = about 1 cup
1 pound almonds in shell = about 1 cup, shelled

Fruits and Vegetables
Juice of 1 lemon = 3-4 tablespoons
Grated peel of 1 lemon = 1 teaspoon
Juice of 1 orange = 6-7 tablespoons
Grated peel of 1 orange = about 2 teaspoons
1 medium apple, chopped = 1 cup
1 medium onion, chopped = 1/2 cup
2 stalks celery, chopped = 1 cup

Cheese and Eggs
1 pound cheese, shredded = 4 cups
1 large egg, beaten = 1/4 cup
12 to 14 egg yolks = 1 cup
8 to 10 egg whites = 1 cup

Noodles and Rice
4 oz. macaroni = 1 - 1 1/4 cups raw, 2 1/4 cups cooked
4 oz. spaghetti = 1 1/2 - 2 cups raw, 2 1/4 cups cooked
1 cup uncooked rice = 3 1/2 cups cooked
1 cup precooked rice = 2 cups cooked

From: Recipe Cards

Alfredo Sauce

1 stick butter
8 oz. cream cheese
2 tsp. garlic powder
2 c. milk
4-6 oz. parmesan cheese
1/8 tsp. pepper

Melt butter in medium saucepan over medium heat. Add cream cheese and garlic powder. Stir with whisk until smooth. Add milk, slowly, whisking to smooth out lumps. Stir in parmesan cheese and pepper. Reduce heat to low when sauce reaches desired consistency. Sauce will thicken, so if it sits too long, you can add a little more milk.

From: Fiddle

Weights and Measurements

3 teaspoons = 1 tablespoon
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
14 tablespoons = 7/8 cup
16 tablespoons = 1 cup

1 cup = 8 fluid ounces
1 cup = 1/2 pint
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel

1 liter = 2.1 pints
1 kilogram = 2.2 pounds
28.3 grams = 1 ounce

From: Recipe Cards

Frito Lay Bean Dip

2 jars Frito Lay Bean Dip
8 oz. cream cheese
8 oz. sour cream
1 can chopped olives
Cheese, as much as you want
Green onions
Hot sauce, to taste

Mix well. Put in casserole dish. Bake at 350 degrees for 20 minutes. Serve with chips.

From: Stephanie Hawkes

Taco Salad

1 lb. hamburger
1 pkg. taco seasoning
1 head lettuce
1 lg. tomato
1 can sliced olives
1 bunch green onions (optional)
Grated cheese
Taco chips

Brown hamburger, add taco seasoning. Drain. Mix all ingredients in a big bowl, except chips. When ready to serve, add crushed chips. You can either add dressing a little at a time until desired amount, then serve, or you can let people add their own. Thousand Island is the best for this salad, but anything you like is fine.

From: Mom

Strawberries & Cream Pie

8 ounce pkg. cream cheese
1 c. powdered sugar
2 packages instant lemon pudding
3 c. milk
1 1/2 c. whipped topping
Fresh strawberries
Graham Cracker pie crust

Slice strawberries and layer on bottom of pie crust. Mix cream cheese, powdered sugar, and 1 1/2 cups whipped topping until well blended, spread over berries. Cover with another layer of sliced berries. Mix lemon pudding, milk, and remaining whipped topping until well blended. Spread over berry layer. Add final top layer of strawberries. Refrigerate overnight to set up, or in freezer for about 5 hours. Keep refrigerated.

From: Marti on Good Things Utah

Key Lime Pie

1 big tub Cool Whip
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
1/2 c. key lime juice
2 graham cracker pie crusts

Mix 1/2 of tub Cool Whip, sweetened condensed milk, key lime juice together and pour into pie crusts. Whip other 1/2 of Cool Whip and place on top if desired. Refrigerate to set - keep cold in refrigerator.

From: Reagan on Good Things Utah

Apple French Toast Casserole

1 c. butter
1 c. brown sugar
2 tblsp. corn syrup

Heat in microwave in large bowl for about 2 minutes, or until the brown sugar is well mixed with the butter. Pour in the bottom of a greased (that's important!) 9x13 dish. Cut and peel 4 c. apples. Place on top of above mixture. Take 1 loaf French bread and slice thick (10-12 slices). Dip in egg mixture (1 c. milk & 4 eggs beaten together) and place on top of apples. Pour remaining egg mixture on top. Sprinkle with cinnamon and nutmeg. You can refrigerate this overnight if you want, but you can bake it now if you want, whatever! Place in 400 degree oven for 30 minutes, until golden brown or a knife comes out clean.

From: Heidi Hansen

Zucchini Bread

3 eggs
1 c. oil
2 c. sugar
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder

Mix well. Bake at 325 degrees for 1 hour. Cool and frost with cream cheese frosting.

Cream Cheese Frosting:
3 oz. cream cheese
2 c. powdered sugar
2 tsp. vanilla
1/2 cube butter

From: Paula Pack

Pumpkin Bread

3 1/2 c. sifted flour
2 tsp. baking soda
1 tsp. nutmeg
1 c. chopped pecans (optional)
1 1/2 c. canned pumpkin
2/3 c. water
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
4 eggs
1 c. butter

Sift dry ingredients into large bowl. Quickly add all remaining ingredients. Mix until dry ingredients are moist. Bake in greased 9x5x3" pans for 1 hour at 350 degrees. Cool for 5 minutes. Carefully remove from pans and cool on wire rack. While bread is warm, brush with 2 tblsp. melted butter and sprinkle with 2 tblsp. sugar & 1/2 tsp. cinnamon.

From: Lyndall Pack

Breakfast Casserole

1 package refrigerator crescent rolls
7 eggs
1 c. cooked & chopped up bacon or sausage (or both)
1 1/2 c. cheese
1 can green chilies
1 onion, chopped

Open crescent rolls and place flat in bottom of greased 9x13 pan. Whisk eggs and mix in bacon, sausage, cheese, green chilies & onion. Add some hot sauce to your liking. Pour egg mixture over crescent dough. Bake at 375 degrees for 13 minutes, or until eggs are done.

From: Reagan on Good Things Utah


8 oz. cream cheese
1/2 c. lemon juice
1 tsp. vanilla
15 oz. can sweetened condensed milk

Soften cream cheese, whip. While beating, add sweetened condensed milk, lemon juice & vanilla. Pour onto graham cracker crust. Chill 3 hours! Serve with favorite topping. THE BEST CHEESECAKE EVER!!!

From: Mom

Taco Soup

Brown 1 lb. ground beef with onion and 1 packet taco seasoning.

2 cans Italian stewed tomatoes
1 can corn
1 can (8 oz) tomato sauce

Simmer for 20 minutes. Serve with sour cream, cheese and corn chips.

From: Nikki Hooper

Clam Chowder

3/4 lb (or 3 - 6 oz cans) minced clams
1 c. onions, chopped
1 c. celery, diced
2 c. potatoes, diced
3/4 c. margarine
3/4 c. flour
1 qt. 1/2 & 1/2 cream
1 1/2 tsp. salt
Dash pepper
1/2 tsp. sugar

Drain juice from clams over vegetables in medium pan. Add enough water to cover vegetables. Simmer covered until potatoes are tender. (About 20 minutes.) In the meantime, melt margarine, add flour & blend together. Cook a minute or two. Add cream and cook & stir until smooth. Add undrained vegetables and clams. Heat through. Season with salt, pepper & sugar.

From: Mom

Chicken Pasta Salad

2 pkg. (12 oz.) bowtie pasta, cooked
1 can (20 oz.) pineapple tidbits, drained very well
1 c. cashews
1 c. red seedless grapes, halved
4 chicken breasts, cooked, seasoned & diced

1 c. mayo
16 oz. Coleslaw dressing

Mix all salad ingredients together. Add dressing. Mix well, chill & serve!

From: Heidi Jensen

Thinners (most people call these crepes)

6 eggs
3 tsp. sugar
2 c. milk
1 tsp. salt
2 c. flour
1/4 c. oil

Mix together and cook on very hot frying pan.

From: Grandma Rudd

Nicea's Favorite Fried Rice

1-2 chicken breasts, cut into pieces and marinated in soy sauce
4 scrambled eggs
1/2 onion, chopped
3/4 c. frozen peas
1/2 c. butter
1-2 garlic cloves, crushed
2 c. white rice, cooked

Cook marinated chicken in a little bit of olive oil. Add onions and saute until clear. Add frozen peas. Cook until soft. Add cooked rice. In another pan, scramble 4 eggs & chop. Add to mixture. Melt 1/2 c. butter, add crushed garlic to butter, stir and add to rice. Mix all together well. (You can substitute chicken broth for the butter, but the butter is better tasting!)

From: Nicea on Good Things Utah

Tortellini Alfredo w/ Ham & Peas

1/2 c. margarine
1 c. heavy cream
19 oz. pkg frozen cheese tortellini
1/2 c. frozen peas
1/2 c. diced cooked ham

In saucepan, melt margarine over medium-low heat. Add ham & peas. Add cream & heat through. Simmer 3 minutes (until cream is slightly thickened.) Cook tortellini according to package. Drain well. Add to pan of ham & peas. Increase heat and heat through. Dish and add parmesan cheese to individual servings.

From: Good Things Utah

Chocolate Chip Cookies

1 lb. butter
1 1/2 c. sugar
2 c. brown sugar
2 tsp. vanilla
3 eggs
6 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
Chocolate chips

Cream together butter, sugar, brown sugar, vanilla & eggs. Add flour, baking soda and salt. Mix well. Add as many chocolate chips as desired. Bake at 350 degrees for 11 minutes. Makes approximately 5 dozen. Freeze great!

From: Brooke Andersen

Poppyseed Chicken

Boil 3-4 chicken breasts. Dice into chunks. In bowl combine:

3 cans cream of chicken soup
1/2 tub sour cream
1 1/4 tblsp. poppyseeds

Add chicken to soup mixture. Pour into casserole dish. In separate bowl, mix 1 cube melted butter with 1 - 1 1/2 packages of crushed ritz crackers. Sprinkle on top. Bake at 350 degrees for 25 minutes. Serve on hot rice.

From: Regina Campbell

Banana Bread

1 3/4 c. flour
2/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1/4 tsp. salt
1 c. mashed ripe bananas (2-3)
1/3 c. shortening
2 tblsp. milk

In a large mixing bowl, combing 1 c. flour, sugar, baking powder, baking soda & salt. Add mashed bananas, shortening & milk. Beat with electric mixer on low speed till blended, then on high for 2 minutes. Add eggs and reamining flour. Beat until blended. Pour batter into greased loaf pan. Bake at 350 degrees for 55-60 minues. Cool for 10 minutes. Remove from pan and cool thoroughly.

From: Mom

Oriental Chicken Salad

1 head cabbage, chopped
2 green onions, chopped
2 c. diced, cooked chicken (seasoned with salt and pepper)
2 tblsp. sesame seeds
3 tblsp. slivered almonds (toasted if you want)
1 package chicken top ramen (crumbled in package before you open)

1 tblsp. sugar
1/4 c. oil
1 tsp. salt
1/4 tsp. pepper
3 tblsp. vinegar
1/2 tsp. Accent (optional)
Chicken Top Ramen seasoning packet

Mix dressing together. Put in fridge to set while you make salad. Mix cabbage, green onions, chicken, sesame seeds, almonds and top ramen together in big bowl. Add dressing and mix well. Let sit in fridge all day, overnight is better. The longer it sits, the better it is!

From: Marilyn Hulet

It's Here!!!

I decided that I had some good recipes and needed to share them here. I'll start with a few and then I'll try and post more, very often. I hope you enjoy yourselves and you'll have some good eatin!