Friday, December 21, 2007

Ramen Stir Fry

1 c. chopped broccoli
1 c. chopped cauliflower
1 carrot, sliced thin
2 packages chicken flavored Ramen Noodles
1 2/3 c. water

Spray skillet with Pam. Place pan on the burner on medium heat for 30 seconds. Add veggies to the pan. (You can substitute frozen veggies for the fresh ones if you want.) Stir fry the veggies for about 1 minute. Before you open the packets of Ramen, crush them to break the noodles up. Then stir in the broken noodles, contents of the seasoning packets, and the water. Bring to a boil. Lower heat to medium low and simmer with the lid on for 3-5 minutes, or until most of the liquid is absorbed. Stir twice during cooking. Serve; add soy sauce if desired.

From: Dan

Scalloped Potatoes...#2

30 oz. package frozen hash browns
3 cans cream of chicken soup
2 c. sour cream
1/4 c. melted butter
1 1/2 c. grated cheddar cheese
Green onion or dried minced onion

Mix together and put in 9x13 pan. Optional: Top with smashed corn flakes and drizzle more melted butter on top. Bake at 375 degrees for 1 hour and 15 minutes. Make sure you cook it long enough so the potatoes are soft.

From: Anne Foerster

Sweet & Sour Sauce for Meatballs

This is a great sauce to put on a bag of Costco Meatballs.

One Jar (9-10 oz.) Sweet & Sour Sauce
1/4 c. packed brown sugar
3 tblsp. soy sauce
1/2 tsp. garlic powder
1/2 tsp. pepper
1 red pepper, chunked
1 can pineapple tidbits, drained well

Mix together and pour over meatballs. Cook in crockpot on low for 7-8 hours or hight for 4-5 hours. Can serve as an appetizer or a main dish with rice.

From: Lisa Richards

Saturday, December 15, 2007

Corn Pudding

1/2 c. butter, softened
1/2 c. sugar
2 eggs
1 c. (8 oz.) sour cream
1 package (8 1/2 oz.) corn bread/muffin mix
1/2 c. milk
1 can (15 oz) whole kernel corn, drained
1 can (14 3/4 oz.) cream-style corn

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add mix alternating with milk. Fold in corn. Pour into a greased 3 qt. baking dish. Bake uncovered at 325 degrees for 45-50 minutes, or until set and lightly browned.

From: Shelley Evans

Toffee Apple Dip

8 oz. softened cream cheese
1/2 c. brown sugar
1/4 c. sugar
1 tsp. vanilla
3-4 toffee bars, crushed

Mix all together. Add toffee bars right before serving, or not. It's good without them too. Serve with apple slices or it's good with bananas too. (For big group, double or triple this recipe.)

From: Sarah Blackburn

Spinach Dip

1/3 of 10 oz. package frozen chopped spinach
8 oz. package cream cheese
2 c. mayonnaise
1/3 c. whipping cream
2 tblsp. dry minced onion
1 tsp. Accent
1/2 tsp. salt
2 tblsp. chives

Mix in blender and serve with various crackers or warmed french bread broken in pieces. Yes, it's pretty runny, but yummy!

From: Denae Schow

Artichoke and Spinach Dip

8 oz. package cream cheese, room temp.
1/4 c. mayonnaise (not Miracle Whip)
1/4 c. Parmesan cheese
1/4 c. Romano cheese
1 clove garlic, finely minced
1/2 tsp. dry basil (or 1 tblsp. fresh)
1 4 tsp. garlic salt
1 - 14 oz. can artichoke hearts, drained and coarsely chopped
1/2 c. frozen chopped spinach, steamed and drained well
Salt and Pepper to taste
1/2 c. Mozzarella cheese, grated
Crackers or chips

Heat oven to 350 degrees. IN a mixing bowl, cream the cream cheese, mayonnaise, Parmesan and Romano cheeses, garlic, basil and garlic salt. Mix well.

Add the artichoke hearts and spinach. Mix until blended. Salt and Pepper to taste. (Dip can be made to this point and stored in airtight container in the refrigerator until ready to bake.)

When ready to bake, pour dip into a pan that has been coated with nonstick cooking spray. Top with mozzarella cheese. Bake 25 minutes or until top is browned. Serve with crackers or chips.

From: Sarah Blackburn

Almond Slush

6 oz. orange juice
6 oz. lemon juice
7 cans water
1/2 c. sugar
1 tsp. almond
1 tsp. vanilla

Serve as punch hot or cold. Can also freeze and serve slushy with Sprite. (That's the best way to have it.)

From: Dawn Hall

Touchdown Taco Dip

1 can refried beans
8 oz. package cream cheese, well softened
1 c. sour cream
1 package taco seasoning
1 clove garlic, pressed
1 c. cheddar cheese, shredded
1 tomato, seeded and diced
1/2 c. sliced olives
Tortilla chips

Preheat oven to 350 degrees. Spread refried beans on the bottom of an 11" round, shallow baking dish. In a medium bowl, combine cream cheese, sour cream, taco mix and garlic. Mix well. Spread over refried beans. Cover with cheese. Bake 15-20 minutes or until cheese is well melted. Sprinkle with tomatoes and olives. Serve hot with tortilla chips.

From: Dina Croll

Grapefruit Slush

1 c. sugar
2 c. water
2 cans fruit
Juice of one lemon

Beat fruit till mushy. Mix fruit with sugar and water. Freeze till crystally. Beat again. Freeze. Cut into cubes and serve with sprite.

From: Grandma Rudd

Tuesday, December 11, 2007

Wheat and White Bread

NOTE: This bread works the best if you have a Bosch mixer.

Mix in mixer: 4 c. white flour and 2 tblsp. yeast.

In another bowl mix:
3 1/2 c. hot water
2/3 c. brown sugar
1/3 c. oil
1 tblsp. salt

Add to flour in mixer. Beat on low until combined. Beat 3 minutes on high. Add 4 c. whole wheat flour. Add about 2 1/2 c. more flour. (1/2 & 1/2 or all white.) Knead in mixer on low for 8-10 minutes. Shape into loaves. Let rise. Bake at 350 degrees for 25 minutes.

(Spray bread tins with pam. If bread brown too quickly, lay tinfoil loosely over the top.)

From: Becky Lingard


Scald 1 c. milk in microwave for 1:45. Cool down to lukewarm. While milk is cooling, dissolve 4 1/2 tsp. yeast in 1 c. warm water. Add 2/3 c. sugar, 2/3 c. shortening, 2 tsp. salt and 2 eggs. Mix well. Add warm milk, mix again. Add 2 c. flour and mix well. Change to dough hook and add about 5 more cups flour. (You still want the dough to be sticky.) Let rise in bowl for 2-3 hours. Roll out into 2 circles and cut into 12 pie shapes with pizza cutter. Roll from ourside to center and place on greased baking sheet. Let raise again until doubled in size. (About 3 more hours.) Bake at 350 degrees for 15 minutes.

From: Mom

Pull Aparts

3/4 c. brown sugar
1/3 c. margarine
2-3 tblsp. juice (pineapple or orange)
2 cans refrigerator biscuits

Grease 9x13 pan. In small saucepan, combine sugar, margarine and juice. Separate biscuits and cut into fourths. After saucepan mixture is boiling, remove from heat and add biscuits. Pour all into greased pan. Bake at 400 degrees for 15-25 minutes or until golden brown.

From: Steven Boyer

Light Orange Rolls

4 tblsp. yeast
1/4 c. warm water
1 tsp. sugar
1 c. hot water
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
3 eggs
4 1/2 c. sifted flour
1/2 c. sugar
1 orange rind, grated
6 tblsp. melted butter

In bowl, combine the yeast, warm water and the teaspoon sugar. Let stand until dissolved. In a sauce pan, combine hot water, shortening, 1/2 c. sugar and salt. heat until sugar and shortening are dissolved, set aside to cool. Beat eggs well in mixing bowl, and add cooled shortening mixture and yeast mixture. Add flour. With a spoon, beat until smooth. Let rise until double in size, for about ten minutes. Beat down with a spoon, grease top and cover. Place in refrigerator. CHill for at least 8 hours. Divide dough into three parts and roll into 12x4 inch pieces. Combine 1/2 c. sugar, grated orange rind and melted butter. Spread on dough and roll like a jelly roll. Cut each roll into 12 pieces. Pace in greased muffin tins. Let rise three hours. Bake at 325 degrees until golden brown. (Makes 36)

From: Visiting Teaching Card

Heart Shaped Honey Rolls

1 c. milk (2% is best)
1/4 c. honey
2 1/2 tsp. yeast
1/4 c. melted butter
2 egg yolks, beaten
4 c. bread flour
2 tsp. salt
2 tblsp. sugar

Warm milk and honey slightly. Add yeast and let stand until foamy. Blend in melted butter and egg yolks. Transfer mixture to large bowl. Blend together bread flour, salt and sugar; add to yeast mixture. Mix until mixture forms dough. Knead dough until smooth, about 10 minutes. Place dough in a large oiled bowl and cover. Place bowl in a warm place until dough doubles in size. punch down and form into 12 evenly sized balls. Make a 1/2 - 3/4 " cut into center of ball from one side to make heart shape. Place on a greased cookie sheet. Cover loosely and let rise until doubled in size. Preheat oven to 400 degrees. Bake until golden brown, about 15-20 minutes. While baking, prepare glaze.

2 tblsp. honey
1/2 c. melted butter
2/3 c. powdered sugar
1/2 tsp. finely chopped lemon peel


When rolls are done, liberally brush with glaze. Best served warm. (Makes 12)

From: Bag of Flour

Feather Muffins

1/2 c. sugar
1 lg. egg
1/4 c. butter or margarine, softened

Coarsly mix with fork or wisk. Then add:
3 tsp. baking powder
2 c. flour
1/2 tsp. salt
3/4 c. milk

Mix quickly. Batter will be lumpy. Don't over mix. Pour into greased muffin tins. Bake at 400 degrees for 15-20 minutes. Bottoms will brown more quickly than the tops. When tops begin to brown, muffins are done. (Makes 9)

From: Good Things Utah

Buttermilk Cornbread

1/2 c. butter
2/3 c. sugar
2 eggs
1 c. buttermilk
1/2 tsp. baking soda
1 c. flour
1 c. cornmeal
1/2 tsp. salt

Melt butter. Add to sugar and stir well. Beat in eggs until blended. Combine buttermilk and soda, then stir into sugar mixture. Add cornmeal, flour and salt. Stir just until blended. Pour into greased 8x8 dish. Bake at 375 degrees for 30 minutes, or until sides begin to pull away from pan.

From: Good Things Utah

Breakfast Bread

1 1/2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 c. shortening
3/4 c. milk
1 egg

1/3 c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon
4 tblsp. margarine

Mix together. Pour batter into square greased pan. Top with topping. Bake at 375 degrees for 25 minutes.

From: Lynne Isaacson