Friday, November 9, 2007

Strawberry Fruit Dip

1 - 8 oz. cool whip (thawed)
4 - 6 oz. strawberry Yoplait yogurt

Mix together and refrigerate. Serve with strawberries or other fruit.

From: Lisa Farrington

7-Layer Dip

1 can refried beans (mixed with some salsa)
1 c. guacamole
Sour cream (mixed with taco seasoning)
1 1/2 c. shredded cheese
1 large tomato, cut into very small pieces
1 can sliced olives
2/3 c. chopped green onion

Layer and refrigerate. Serve with chips.

From: Paula Pack

Ham Roll-ups

1 package lunch meat ham
1 package softened cream cheese

Spread cream cheese on slice of ham. Roll and hold together with a toothpick. Refrigerate and serve chilled.

From: Mom

Crockpot Cheese Dip

2 - 8 oz. cream cheese, softened
4 c. colby jack cheese, shredded
1 c. half and half
2 tblsp. Dijon mustard
2 tblsp. chopped onion (reg. or green)
2 tsp. worcestershire sauce
1/2 tsp. salt
1/4 tsp. hot sauce of your choice
1 lb. kielbasa or spicy sausage

Place everything except meat in crockpot on low, stirring occasionally. Cook meat separately. After cheese has cooked for 1 hour, add meat. Serve with chips.

From: Good Things Utah

Bacon Skewers

1/2 c. packed brown sugar
1/4 tsp. cinnamon
24 strips bacon
24 wooden skewers

Adjust oven rack to center position. Preheat oven to 375 degrees. Stir together brown sugar and cinnamon in small bowl. Lay strips of bacon on flat surface and rub half of brown sugar mix on each piece. Then turn them over and press remaining sugar into bacon. Wrap each strip of bacon tightly around skewer and attach end to skewer. Transfer to broiler pan that allows grease to drain. Bake until crispy and brown. (20-25 minutes.) Let cool on wire rack. Serve warm or room temperature in napkin-lined basket.

From: Good Things Utah


2/3 c. salsa
1 tsp. cumin
1/2 tsp. oregano
1 - 1 1/2 c. shredded chicken or beef, cooked
1 c. cheese (any kind you want)
Chopped green onion or regular onion, as much as you like/want
6 flour tortillas
1 tblsp. melted butter

Mix salsa, cumin, oregano, meat, cheese and onion. Put 1/2 c. of mix on each tortilla. Fold in sides and then roll from bottom. Place seamside down on greased cookie sheet. Brush with melted butter. Bake at 400 degrees for 25 minutes. Serve with sour cream, or if you want you can mix a dollop or so into the mix. YUM!!!

From: Good Things Utah

Wednesday, November 7, 2007

Chicken Taco Soup

6 c. water
6 chicken boullion cubes
4 chicken breasts, cooked and cubed
1 tsp. cumin
1 or 2 tblsp. chili powder
1 (29 ounce) can crushed tomatoes
1 tblsp. sugar
1/2 cup rice
1 (15 ounce) can garbanzo beans, undrained
1 can corn
Corn chips
Grated cheese
Sour cream
2 limes, quartered

In large pot, bring water to boil; dissolve boullion cubes. Reduce heat to low. Stir in cubed chicken, cumin, chili powder, tomatoes, sugar, rice and garbanzo beans. Simmer for about 1 hour. When ready to serve, add remaining ingredients as toppings to individual servings. Makes about 8 servings.

From: ?

Gourmet Pizza Crust

4 1/2 tsp. yeast
2 tblsp. sugar
1 1/2 c. warm water
4 c. flour
1 tsp. salt
2 tblsp. cooking oil

Mix yeast, warm water and sugar. Let the yeast work for 5 or so minutes. Add flour, salt, and cooking oil. Knead for 6-8 minutes. Divide into two equal pieces. Press onto pizza stone (or baking sheet). Bake at 490 degrees for 5 minutes. Top crust with desired sauce, cheese, and toppings. Return to 490 degree oven for 5-7 minutes until cheese melts. This recipe makes two crusts. You can bake them both then do toppings on one and refrigerate/freeze the other. They keep well, so you can just add the sauce and toppings and bake again another day. Yummy!!

From: Someone's blog

Saturday, November 3, 2007

Honey Butter

½ c. butter
½ c. honey
¼ tsp. vanilla
1 egg yolk

Whip softened butter. Add vanilla and egg yolk. Add honey gradually while whipping.

From: Lion House/Mom

Homemade Hot Chocolate Mix

4 lb. instant nonfat dry milk (20 qts.)
28 oz. Hershey’s chocolate milk mix
4 c. powdered sugar
16 oz non dairy creamer

Mix and store in closed container.

From: Paula Pack

Creamed Corn Au Gratin

2 lbs. frozen kernel corn
24 oz. whipping cream
3 tblsp. Melted butter
3 tblsp. Flour
1 tsp. salt
4 tblsp. Sugar
Pinch white pepper
6 tblsp. Parmesan cheese

Combing corn, cream, salt, sugar and white pepper in a pot and bring to boil. Simmer 5 minutes. Make a roux from butter and flour, add to corn, mix well and remove from heat. Transfer corn mixture to casserole dish. Sprinkle with Parmesan cheese and brown under broiler.

From: Kelli Trounce

Coconut Frosting for German Chocolate Cake

1 c. sugar
3 egg yolks
1 c. evaporated milk
½ c. margarine
1 tsp. vanilla
7 oz. pkg. coconut
1 c. chopped pecans

Combine egg yolks, sugar, milk, margarine and vanilla. Cook and stir on medium heat until thickened. (12-15 minutes) Add coconut and pecans. Beat until thick enough to spread.

From: Mom

Caramel Frosting for Spice Cake

1/3 c. margarine
¾ c. brown sugar
1-2 tblsp. milk
1 tsp. vanilla
Powdered sugar

Melt butter over low heat in heavy saucepan. Add brown sugar. Heat until mixture boils and is very foamy. Pour into mixing bowl. Add vanilla and milk. Beat until blended. Add enough powdered sugar to make frosting consistency and is easy to spread. Spread quickly because it thickens like fudge when it cools, so spread it while it’s warm.

From: Mom

Lemon Apple Oat Muffins

1 egg
½ c. milk
¼ c. vegetable oil
2 tblsp. Lemon juice
¾ c. quick cooking oats
1 ¼ c. flour, unsifted
½ c. brown sugar, packed
1 ½ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 c. golden delicious apples, finely chopped
½ c. nuts of your choice

Preheat oven to 400 degrees. In medium bowl, beat egg. Stir in milk and oil, then the lemon juice. Add oats; mix well. Combine dry ingredients; add to oat mixture with apples and nuts. Mix only until moistened. Batter will be thick. Spoon into greased or paper baking cup lined muffin cups. Bake 20 minutes, or until golden. Spoon lemon icing over muffins. Remove from pan.

Lemon Icing:
½ c. powdered sugar
1 tsp melted butter
1 tblsp. Lemon juice

Combine together. Makes about ¼ c.

From: Barbara Jensen

Pumpkin Cookies

2 spice cake mixes
1 large can pumpkin
1 pkg. chocolate chips

Mix together. You can also add nuts if desired. Spoon onto cookie sheet and bake at 375 degrees for 12 minutes.

From: Jeannette Hewlett

Pie Crust

1 c. shortening
2 c. flour
½ tsp. salt
1 egg, slightly beaten
3 tblsp. cold water
1 tblsp. lemon juice

Combine flour and salt. Cut in shortening. Add lemon juice and water to egg. Add to flour mixture. Roll out and place in pie tins. Poke holes in the crust with a fork. Bake at 425 degrees for 8 minutes. Makes 3-4.

From: Mom

Oatmeal Cookies

1 ½ c. butter or margarine
½ c. shortening
2 ½ c. firmly packed brown sugar
1 c. sugar
4 eggs
4 tblsp. milk
4 tsp. vanilla
3 ¾ c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ tsp. nutmeg

Cream together butter and sugar. Add eggs, milk and vanilla. Add dry ingredients. Stir in 5 c. oats and 2 c. raisins. Bake at 350 degrees for 8-10 minutes. Dough will freeze well.

From: Mom

Friday, November 2, 2007

Jell-O Cookies

½ c. shortening
1 c. sugar
6 oz. pkg. Jell-O (any flavor you want)
4 eggs
2 tsp. vanilla
5 c. flour
2 tsp. baking powder
1 tsp. salt

Mix shortening, sugar, jell-o, eggs and vanilla. Sift flour, baking powder and salt. Blend dry ingredients into moist ingredients. Roll into ¾” balls. Place on cookie sheet. Flatten with sugar coated cup. Bake at 400 degrees for 6-8 minutes.

From: Linda Fellows

Jell-O Cake

Bake 1 white cake mix. Let cool for 15 minutes. Mix 1 small package red jell-o with ¾ c. hot water and ½ c. cold water. Poke holes with fork in cake. Make sure it has cooled. Pour hot jell-o over cake. Refrigerate. For frosting: make 1 small package instant vanilla pudding as directed and fold in as much cool whip as you want for desired consistency and fluffiness.

From: Mom

Ice Cream Sandwich Cake

12 ice cream sandwiches
1 jar hot fudge topping (Mrs. Richardson’s is the best!)
16 oz. Cool Whip
3-4 heath or skor bars

Spread half of very softened cool whip in 9x13” pan. Arrange ice cream sandwiches on top (cut if needed to fit). Spread remaining cool whip on top. Spread the hot fudge on top. (Can microwave for a minute or so if it’s too thick to spread.) Crush candy bars and sprinkle on top. Freeze. Cut into squares to serve.

From: Kay Lundquist

Homemade Ice Cream

3 c. sugar
¾ c. lemon juice
1 ½ pt. whipping cream
2 pkg. frozen strawberries

Put in ice cream freezer then add milk until it’s 1 ½” down from the top. Freeze according to directions on freezer.

For peach ice cream: cut and smash 6 peaches sprinkled with a little sugar.

From: Mom

Hello Dolly's

Melt 1 square butter or margarine and add 2 c. graham cracker crumbs. Mix and press into a 9x13” pan. Then layer the following ingredients on top.

1 ¼ c. chocolate chips
1 c. coconut
1 c. chopped nuts (optional)
1 can Eagle Brand

Bake at 350 degrees for 20 minutes.

From: Mom

Thursday, November 1, 2007

German Chocolate Caramel Brownies

14 oz. pkg. caramels
2/3 c. canned milk
1 pkg. German chocolate cake mix
¾ c. melted margarine
1 c. nuts (walnut or pecan chips)
1 c. chocolate chips

Combine in heavy saucepan: caramels and 1/3 c. canned milk. Cook over low heat, stirring constantly until melted and smooth. Keep warm. Combine cake mix with margarine and remaining 1/3 c. canned milk. Add nuts. Press ½ of the dough in pan and press well. Bake at 350 degrees for 6-8 minutes. Sprinkle on chocolate chips. Cover with caramel mixture. On a piece of wax paper, press the remaining cake mixture into a 9x13 pan size. Flip onto the gooey mixture already in pan. Peel off wax paper. Bake 15-20 minutes more at 350 degrees. Cool, cut and enjoy!

From: Mom


3 – 6 oz. packages of milk chocolate chips
1 pt. marshmallow whip
2 tsp. vanilla
5 c. sugar
2 squares margarine
1 can evaporated milk
1 dash salt

In large bowl, combine chocolate chips, marshmallow whip and vanilla. In large pan, combine sugar, margarine, evaporated milk and salt. Bring to a slow boil. Boil 8 minutes, stirring constantly with a wooden spoon. Pour over mixture in bowl. Stir quickly until chocolate chips are melted. Pour in buttered pan. Let cool.

From: Grandma Lancaster

Cream Pie

5 tblsp. cornstarch
1 c. sugar
¼ tsp. salt
2 ¼ c. milk
1 c. half and half cream
3 egg yolks
2 tblsp. butter or margarine
1 tsp. vanilla

Mix cornstarch, sugar and salt very fine with a fork in a 3 quart saucepan. Add milk and cream and cook over medium heat until smooth and thick, stirring constantly with wooden spoon. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into saucepan. Cook another 2-3 minutes. Remove from heat and add butter and vanilla. Pour into pie shell. Chill. Top with bananas and whip cream.

Chocolate Cream Pie:
Decrease sugar in filling to ¾ c. Add ½ c. chocolate syrup to cooked mixture. (Or use the full cup of sugar and ½ c. melted chocolate chips.) Pour into pie shell. Chill. Top with whip cream.

From: Lion House/Mom

Cream Cheese Cupcakes

Make 1 large package chocolate cake mix as directed. Fill muffin lined tins with batter 2/3 full. Drop rounded tsp. of cream cheese filling into center of each cupcake. Bake as directed on box.

Cream Cheese Filling:
8 oz. pkg. cream cheese
1 egg
1/3 c. sugar
6 oz. pkg. chocolate chips
Dash of salt

From: Mom

Apple Pie

Pour 2 large cans of Wilderness Apple Pie Filling into pie crust (not cooked). Sprinkle with cinnamon. Top with Crumb Topping and bake according to directions on can.

Crumb Topping:
1/3 c. sugar
¾ c. flour
6 tblsp. butter

Mix flour and sugar. Cut in the butter. Sprinkle over pie. This is the best apple pie ever! It's SO GOOD!!!

From: Mom

Angel Cookies

½ c. chocolate chips
2 tblsp. butter
1 tsp. vanilla
1/8 tsp. salt
2 c. sifted powdered sugar
2 eggs, beaten
4 c. small marshmallows
1 pkg. coconut

Melt chocolate chips and add butter and vanilla. Take off heat. Stir in salt, eggs, powdered sugar and marshmallows. Cool in pan. Put coconut in bowl and roll spoonfuls of marshmallow mixture in coconut. Place on cookie sheet. Let stand in fridge until set.

From: Mom