Cricket's Kitchen

Cheerio Blobs

2011-01-18T13:00:00.003-07:00

1 c. corn syrup
1 c. sugar

Cook in saucepan until boiling. Then allow to boil for 1 1/2 minutes. Remove from heat. Add:

1 c. peanut butter
1 tsp. vanilla extract

Blend until peanut butter is melted and mixture is smooth. Pour over 5 c. Cheerios and mix until well coated. Drop by spoonfuls onto wax paper and allow to cool.

From: Good Things Utah Guest Host - Laura Powell

Fruit Pizza

2009-08-05T15:02:00.005-06:00

Roll out a tube of Pillsbury sugar cookie dough onto a pizza pan. Cook according to package directions. Let cool. Then top with cream cheese frosting and fruit. Let chill, cut into slices and serve.

Frosting:
8 oz. package cream cheese
1/2 c. sugar
2 tsp. vanilla

Fruit options:
Raspberries
Bananas
Kiwi
Mandarin Oranges
Blueberries
Strawberries

Broccoli Cheese Soup

2008-10-27T11:08:00.006-06:00

1 small onion, chopped
6 tblsp. butter
6 tblsp. unsifted flour
3 c. water
5 c. fresh broccoli, cut into large bite-size pieces
4 chicken bouillon cubes
1 tsp. Worcestershire sauce
4 c. shredded cheddar cheese
2 c. half & half

In a large pot, cook onion in butter until tender; stir in flour until smooth. Slowly add the water while whisking. Then add bouillon cubes, broccoli, and Worcestershire sauce. Don't worry, it will look like a lot of broccoli and not a lot of liquid. Bring to a gentle boil over medium-high heat, then reduce heat to simmer. Cook and stir until slightly thickened and broccoli is tender, about 10 minutes. Remove from heat, and slowly add half & half. Then add cheese one handful at a time, stirring each addition until melted before adding the next handful. Return to the lowest heat setting possible until ready to serve, stirring occasionally. Be careful not to let the soup boil once you've added the cheese, or it will curdle and separate. Serves approximately 8 people.

From: Hillary McCormack

Apple Crisp

2008-10-27T11:03:00.002-06:00

8 medium apples (I use granny smith)
1 1/2 c. brown sugar
1 1/2 c. flour
1 1/2 c. oats
1 c. butter or margarine
2 tsp. cinnamon
1 tsp. nutmeg

Preheat oven to 375 degrees. Coat the sides and bottom of a 9x13 baking dish with butter or margarine. Peel and core apples. Slice apples and place in coated baking dish. At this point you may want to put a few tablespoons of water (no more than 3) in the dish with the apples to keep them moist while baking. Mix the brown sugar, flour, oats, cinnamon and nutmeg together. Mix in butter until totally incorporated and mixture is in very small "pea-size" crumbs - sometimes it is easiest to use your hands. Sprinkle the mixture over the apples in the baking dish. Bake 30-40 minutes until the apples are tender and topping is golden brown.

From: Andrea Jensen

YUMMY Carrot Cake

2008-09-24T10:58:00.005-06:00

This is the best carrot cake I've EVER had! YUMMY!!!

2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
1 1/2 c. oil
3 c. grated raw carrots
4 large eggs
1 1/2 c. chopped walnuts
Raisins (optional)

Mix dry ingredients together. Add oil and mix. Then add carrots and optional raisins; mix. Then add eggs one at a time, mixing in between each one. Bake in floured bundt pan at 350 degrees for 30-40 minutes. Top with cream cheese frosting and chopped nuts.

CREAM CHEESE FROSTING:
3 oz. cream cheese
1/4 c. butter
2 c. powdered sugar
1 tsp. vanilla

From: Sandra Cooley

Chicken Salad Sandwiches

2008-08-25T08:00:00.004-06:00

4 c. chicken, cooked and shredded or cubed
2 c. celery, chopped
2 c. grapes, halved
1 c. cashews
1/4 tsp. onion powder
Salt and pepper to taste
1 c. mayo

Mix everything together and serve on croissants. YUM!!!

From: ?

Recipe Helps

2008-07-21T09:58:00.001-06:00

Here's a very cool website that you can type in the ingredients you have and it will give you a recipe including those ingredients. I haven't tried any of these, but I just thought I'd throw it out there for anyone who wants to know and try it. If you do, leave a comment and let me know how it went!

www.recipematcher.com

Did you know?

2008-07-21T09:47:00.003-06:00

DID YOU KNOW? (Some of these are cooking related and some are not, but just bear with me! It's all good info!)

*Peel a banana from the bottom and you won't have to pick the little 'stringy things' off of it.

*Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.

*Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

*Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.

*Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

*To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

*For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.

*Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.

*Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!

*Reheat Pizza: Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.

*Easy Deviled Eggs: Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.

*Expanding Frosting: When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

*Reheating refrigerated bread: To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.

*Newspaper weeds away: Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.

*Broken Glass: Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.

*No More Mosquitoes: Place a dryer sheet in your pocket. It will keep the mosquitoes away.

*Flexible vacuum: To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in nar-row openings.

*Reducing Static Cling: Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... ta da! .... static is gone.

*Measuring Cups: Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.

*Foggy Windshield? Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth!

*Reopening envelope: If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.

*Conditioner: Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.

*Goodbye Fruit Flies: To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!

*Get Rid of Ants: Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!

IMPORTANT INFO ABOUT CLOTHES DRYERS: The gentleman that fixes things around the house for us told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean. (I always clean the lint from the filter after every load clothes.) He told us that he wanted to show us something; he took the filter over to the sink and ran hot water over it. The lint filter is made of a mesh material . I'm sure you know what your dryer's lint filter looks like. Well the hot water just sat on top of the mesh! It didn't go through it at all! He told us that dryer sheets cause a film over that mesh that's what burns out the heating unit. You can't SEE the film, but it's there. It's what is in the dryer sheets to make your clothes soft and static free ... that nice fragrance too. You know how they can feel waxy when you take them out of the box ... well this stuff builds up on your clothes and on your lint screen. This is also what causes dryer units to potentially burn your house down with it! He said the best way to keep your dryer working for a very long time (and to keep your electric bill lower) is to take that filter out and wash it with hot soapy water and an old toothbrush (or other brush) at least every six months. He said that makes the life of the dryer at least twice as long! How about that!?!

***** Learn something new everyday! *********

Spanish Rice

2008-07-15T11:10:00.004-06:00

1 box Rice-A-Roni Spanish Rice

1 can diced tomatoes, undrained

1 can corn, drained

Prepare Rice-A-Roni to box instructions. And when you add the tomatoes, add a can of corn too. If you want, you can add a pound of cooked ground beef also. Yummy and easy!

From: Me

Octopus Hotdogs

2008-07-15T10:17:00.005-06:00

Don't be freaked out by the title, it's just a fun new way to eat a hotdog!

Cut each hot dog almost in half lengthwise, leaving ¾ inch uncut at the top. Turn hot dog sideways and do the same so that there are four "legs" to the octopus. Place in boiling water for 3 to 5 minutes (or until dogs are cooked). The "legs" will curl. Place on plate head up, then you can add squirts of mustard or ketchup for eyes. Use your imagination!

From: Good Things Utah

Italian Pasta Salad

2008-07-05T10:08:00.004-06:00

1 lb. colorful bowtie pasta
1 can olives, sliced
1 large tomato, diced
Cubed cheddar and mozzarella cheese (about the same amount as the olives and tomatoes)

Mix together and add Italian dressing. YUMMY!!! (You don't need to chill this. It can be served immediately so it's a little warm or you can chill it. Either way!)

From: Laura Dieckmann

Citrus Grove Punch

2008-07-02T10:46:00.004-06:00

3 c. sugar
2 c. water
6 c. orange juice, chilled
6 c. grapefruit juice, chilled
1 ½ c. limeaid, chilled (I added a little more, to taste)
1 liter ginger ale, chilled

In a saucepan, bring sugar and water to a boil; cook for 5 minutes. Cover and refrigerate until cool. Combine juices and sugar mixture; mix well. Just before serving, stir in ginger ale. Serve over ice.

From: Heather White

Cheesecake Brownies

2008-07-02T09:16:00.007-06:00

Prepare 1 package of regular fudge brownie mix according to the directions on the box. Spread brownie mix in the bottom of a 9 x 13" pan. Beat together the following ingredients in a bowl until smooth:

1 package of cream cheese (room temperature)
1 egg
1/2 tsp. vanilla
1/2 c. sugar

Add spoonfuls of cheesecake mixture to brownies. With a knife, make swirls in the mixture. Bake at 350 degrees for about 30 minutes.

From: My friend Fiddle's Recipe Blog

Chex Muddy Buddies

2008-06-02T16:24:00.004-06:00

9 c. chex cereal

1 c. chocolate chips

1/2 c. peanut butter

1/4 c. butter or margarine

1 tsp. vanilla

1 1/2 c. powdered sugar

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and butter in bowl, uncovered on high for 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into 2-gallon plastic baggie; add powdered sugar. Seal bag well; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

From: Chex Box

Classic White Sauce

2008-06-02T16:20:00.004-06:00

THIN:
1 tblsp. butter
1 tblsp. flour
1 c. milk
1/3 tsp. salt

MEDIUM:
2 tblsp. butter
2 tblsp. flour
1 c. milk
1/3 tsp. salt

THICK:
2 tblsp. butter
3 1/2 tblsp. flour
1 c. milk
1/3 tsp. salt

Variations:
*Add 2 c. cheese for cheese sauce.
*Add 1/2 - 1 c. vegetables for soup. (Broccoli, potatoes, cauliflower, peas, etc.)

From: Paula Pack

Fajitas

2008-05-30T10:32:00.004-06:00

I forget about these and don't make them very often, but they're sure good!

3 chicken breasts
2 green peppers
1 onion
1 tomato
1 packet Lawry's Fajita seasoning

Cut the chicken breasts into strips and cook in olive oil. Then remove from pan and in the same pan, cook the green peppers and onion until tender. Add the chicken back in, the seasoning packet and 1/4 c. water. Bring to boil and then turn down to low and sit for 3-5 minutes just simmering. Add the tomato slices and let it sit about 1-2 minutes. Serve a scoop of stuff in the middle of a tortilla with sour cream on the top. Roll up and enjoy! (You can use whatever seasoning you like, but we really like the Lawry's. And you can also use ground beef or steak. We just prefer chicken. You can do guacamole or salsa too. Be creative!)

From: Me

Orange Knots

2008-05-19T17:09:00.005-06:00

12 Rhodes Dinner Rolls, thawed but still cold

1 medium orange rind, grated

1/2 c. sugar

1/4 c. butter, melted

Citrus Glaze:

1 c. powdered sugar

1 tblsp. butter, melted

3 tblsp. orange juice

1/2 tsp. vanilla extract

Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350 degrees for 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm.

From: Studio 5 on KSL

Sherbet Surprise

2008-05-16T10:54:00.003-06:00

1/2 gallon pineapple sherbet
1/2 gallon raspberry sherbet

Soften and stir together. Add cut up bananas, fresh cut strawberries and fresh raspberries. Refreeze. Thaw a little before serving.

From: Mom

Scotcheroos

2008-05-16T10:50:00.009-06:00

1 c. sugar
1 c. Karo syrup
2 tblsp. butter

Put in pan and bring to boil while stirring on medium heat. When first bubbles appear, take off stove and stir in 1 c. peanut butter. (Do NOT heat longer than first bubbles or they will turn out too hard.) Then add to 7 c. Rice Krispies and mix well. Pour into buttered 9x13 pan and press well. Melt 1 1/2 c. chocolate chips and 1 1/2 c. butterscotch chips together. Spread on top. Let set.

If you are like me and don't like butterscotch, just do 3 c. of chocolate chips instead. Way better in my opinion!

From: Mom

Viva La Chicken

2008-05-16T10:47:00.003-06:00

12 corn tortillas, cut into 1/2" strips
1 roasted chicken, skinned, deboned & cubed or shredded
1 c. milk
1 onion, chopped
1 - 8 oz. green chili salsa (mild)
2 cans cream of chicken soup
1 lb. grated cheese

In bowl, mix soup, milk, salsa and onion together to make sauce. Grease 9x13 pan. Put 2-3 tblsp. of water on bottom of pan. Spoon 1/3 of sauce into pan and spread evenly. Add a layer of tortilla strips. Then a layer of chicken, followed by a layer of cheese. Repeat those layers again. (Sauce, tortillas, chicken, cheese.) Top with a final layer of sauce. Bake covered with tinfoil for 45 minutes at 325 degrees. Then uncover and bake for 15 minutes more.

From: Mom

Chicken Won-ton Salad

2008-05-14T10:15:00.002-06:00

1 head lettuce (you can do a mix of romaine & iceberg or just pick one)

Slivered almonds

Green onions

Fried won-tons

Chicken (cooked, cubed and browned in soy sauce)

DRESSING:

1/2 c. vegetable oil

1/3 c. apple cider vinegar

1/4 c. sugar

1 tsp. salt

1/2 tsp. pepper

From: Heather White

Lemon Crumb Muffins

2008-05-05T09:10:00.010-06:00

This recipe makes a huge batch so either be prepared to share with friends and neighbors. You can also store the batter in your refrigerator so you can make fresh ones each morning. These are really good and keep really well.

Ingredients:
6 c. flour
4 c. sugar
3/4 tsp. baking soda
3/4 tsp. salt
8 eggs
2 c. sour cream
2 c. butter, melted
3 tblsp. grated lemon peel
2 tblsp. lemon juice

Streusel:
3/4 c. flour
3/4 c. sugar
3/4 c. cold butter

Glaze:
1/2 c. sugar
1/3 c. lemon juice

Directions:
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.

Yield: 40 muffins
From: Taste of Home Magazine

Chocolate Peanut Butter Trifle

2008-04-22T09:39:00.004-06:00

1 chocolate cake mix
1 pkg. peanut butter chips
4 ¼ c. cold milk, divided
½ c. whipping cream
¼ tsp. vanilla extract
2 small pkgs. Instant Chocolate Pudding Mix
1 small carton Cool Whip
8 Reese’s Peanut Butter Cups

Prepare cake mix according to package directions. Pour the batter into a greased 13 x 9 x 2” baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a heavy saucepan, combine chips, ¼ c. milk and ½ c. cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes. Place pudding in the fridge for 3-4 minutes to set up a bit.

To assemble, crumble half of the cake into a 4 qt. Trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, Cool Whip and ½ of the crumbled Reese’s Peanut Butter Cups; repeat layers ending with Cool Whip and remaining ½ of crumbled Reese’s Peanut Butter Cups. Cover and refrigerate for at least 3 hours before serving.

From: Heather White

Artichoke Dip

2008-04-22T09:37:00.003-06:00

1 (13 3/4-ounce) can quartered artichoke hearts (make sure they are NOT the marinated ones.)
1 c. fresh grated parmesan cheese
1 c. mayonnaise
1 (4-ounce) can diced green chilies

Combine all ingredients in baking dish. Bake uncovered for 30 minutes at 350 degrees or heat in a crock pot. Serve warm with tortilla chips or piece of French bread (I prefer it with bread!).

From: Heather White

Zella's Poppy Seed Bread

2008-04-22T09:36:00.004-06:00

3 eggs
1 1/8 c. oil
2 1/4 c. sugar
1 1/2 c. milk
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. almond extract
1 1/2 tsp. butter extract
1 1/2 tsp. vanilla extract
1 1/2 tblsp. poppy seeds

Beat eggs, oil & sugar. Add flour, salt, baking powder & milk. Then, add extracts and poppy seeds. Bake at 350 degrees for 1 hour in two bread pans or 3 pans for smaller loaves.

GLAZE:
1/4 c. orange juice
3/4 c. sugar
1/2 tsp. butter, almond & vanilla extracts
Prick bread while warm and drizzle glaze over entire bread. (I double the glaze when making 3 loaves).

From: Heather White

Chicken Tortilla Soup

2008-04-22T09:29:00.001-06:00

2-3 frozen chicken breasts
1 large can diced tomatoes
1 can Cream of Chicken Soup
1 c. salsa
1 pkg. taco seasoning
1 can black beans (drained - you can rinse if you'd like...but not necessary)
1 can mild green chilis

Add everything to crock pot and cook on low for 8 hours. Remove chicken from soup after 8 hours and shred. Return shredded chicken to soup and serve with cheese, sour cream and either tortilla chips or fresh salsa. (Adding 3 chicken breasts will make it a thicker soup...I like it that way). I DOUBLED this recipe for our group of about 20..and had just enough leftover for lunch the next day! It's DIVINE!!!

From: Heather White

Chicken with Coconut Sauce

2008-04-22T09:25:00.003-06:00

1 can unsweetened coconut milk (not low-fat)
2 jalapeño chiles
1 tblsp. fresh lime juice
1/2 tsp. salt

In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup (about 20 minutes). Meanwhile, cook the jalepenos on grill until blackened all over (15 minutes or so). (Oh please, I never let mine get that black - just some nice little grill marks.) In blender, mix coconut milk, lime juice, salt and jalapenos and blend until smooth. Rub chicken with olive oil and season with salt and pepper. Grill until cooked through. (Make your husband do the chicken thing). Serve over rice with sauce spooned over the top. Lick the plate clean.

From: Kristi Bassett (Fiddle)
(Click here to read her review and alterations to this recipe!)

Homemade Pretzels

2008-04-22T09:20:00.002-06:00

1 1/2 c. warm (110 to 115 degrees F) water

1 tblsp. sugar

2 tsp. kosher salt

1 package active dry yeast (approximately 4 1/2 c.)

2 ounces unsalted butter, melted

Vegetable oil, for pan

10 cups water (I halved this)

1/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt I used kosher

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper (this is a must) and lightly brush with the vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. First time I made 8/this time I made 16 Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

From: Jessie Wade

CAFE RIO Salad

2008-04-18T09:44:00.007-06:00

Here's a recipe that a friend of mine has used and swears it tastes just like Cafe Rio. I think it's too much work, it would be easier to just go get a salad from Cafe Rio, but if you're into this sort of thing, you'll enjoy this!

SWEET PORK
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste.) If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crockpot and cook on low for 2 hours.

CILANTRO-LIME RICE
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 tblsp. freshly squeezed lime juice
2 tsp. sugar
3 tblsp. fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime juice, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS
2 tblsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 tblsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. Thats it!

GUACAMOLE
3 avocados, peeled, pitted and mashed
1 lime, juiced
1 tsp. salt
1/2 c. diced onion
3 tblsp. chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice and salt. Mix in onion, cilantro, tomatoes and garlic. Stir in cayenne pepper. Refrigerate for 1 hour for best flavor, or you can serve immediately.

Here is how to put it all together: First of all, we bought the aluminum deep-dish pans. (They had these at the grocery store, you will know when you see them. They look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce (we used the leafy green lettuce, not iceberg) and a little scoop of diced tomato and onions (pico de gallo). We made up some gaucamole and put some of that on the salad. We also added a little spoonful of sour cream. Add some crushed tortilla chips (we have yet to find the little tortilla strips), a shake of parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch dressing and there you have it!

Pumpkin Muffins

2008-04-17T10:05:00.007-06:00

1 1/3 c. sugar

2 eggs

Mix well, then add and mix again:

1 c. canned pumpkin

Sift together, then add slowly:

1 c. white flour

3/4 c. whole wheat flour (I didn't have whole wheat, so I just used 1 3/4 c. white flour)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. ground cloves

1/2 tsp. salt

Add:

1/3 c. hot water

1/3 c. butter (softened)

1/2 tblsp. flax meal (optional)

Chocolate Chips (as many as you want!)

Cinnamon and sugar sprinkled on tops before baking (optional)

Bake at 350 for 25-30 minutes and enjoy!

From: Eat Your Heart Out Recipes

White Chip Chocolate Cookies

2008-04-17T09:23:00.004-06:00

1 c. butter

2 c. sugar

2 eggs

2 tsp. vanilla extract

2 c. all-purpose flour

3/4 c. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

2 c. white chocolate chips

Preheat oven to 350 degrees F. In a large bowl, cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, cocoa, baking soda and salt; stir into creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto un-greased cookie sheets. Bake for 8-10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Yield: About 4 Dozen

From: RaeLynn White

Ice Cream Sandwiches

2008-04-06T08:56:00.004-06:00

2 3/4 c. all-purpose flour, plus more for dusting
1/2 c. cocoa powder
2 1/2 tsp. baking powder
1/4 tsp. salt
12 tblsp. (1 1/2 sticks) unsalted butter, room temperature
1 1/2 tsp. pure vanilla extract
1 1/2 c. sugar
2 large eggs
1 tblsp. milk
2 to 2 1/2 pints strawberry ice cream, slightly softened

In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In large mixing bowl, (or the bowl of an electric mixer fitted with the paddle attachment), cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour. After and hour, preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely. Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days. (Makes 24)

From: Martha Stewart

Frosting Tip

2008-03-25T17:55:00.003-06:00

Dip the knife or spatula in hot water before frosting cupcakes or cake for a smoother look.

From: Good Things Utah

Citrus Cupcakes

2008-03-25T17:46:00.004-06:00

5 tblsp. unsalted butter, softened
1 c. granulated sugar
Grated zest from 1 lime
Grated zest from 1 orange
Grated zest from 1 lemon
1 2/3 c. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tsp. lemon juice
1 tsp. vanilla extract
2 large eggs

With an electric mixer on medium speed, beat together butter, sugar and citrus zests until smooth. In separate bowl, sift together flour, baking powder and salt. In a small bowl, stir together milk, lemon juice and vanilla extract. (Mixture will curdle slightly.) With mixer on low speed, alternately add dry ingredients and milk to butter mixture in 3 additions, stirring well after each addition. On medium speed, add eggs one at a time mixing well after each addition. Beat for 1 minute. Evenly divide batter between 12 muffin cups lined with cupcake papers. Bake at 350 degrees for 20 or until a toothpick comes out clean. Cool for 15 minutes. Remove cupcakes from pans.

FROSTING:
3 large egg yolks
3 large eggs
3/4 c. sugar
1/2 c. freshly squeezed lemon juice
3 tblsp. unsalted butter

Whisk together egg yolks, eggs and sugar. Whisk in lemon juice. Cook in a double boiler or on stovetop on low heat, stirring constantly until thickened, about 5 minutes. Transfer lemon mixture to bowl. Cool for 5 minutes, stirring occasionally. Stir in butter. Cover mixture with plastic wrap and refrigerate until cold and firm, 30 minutes to 1 hour. Frost cupcakes.

From: Good Things Utah

Chicken Pot Pie

2008-02-01T16:30:00.000-07:00

1 small bag frozen mixed veggies (cooked)
3 potatoes boiled and sliced
3 chicken breasts, cooked and cubed
2 packets of chicken gravy, made as directed
1 - 8 oz. cream cheese
Pillsbury Pie Crust
Seasonings (Add as much to taste) salt, pepper, oregano, garlic salt, onion powder, Italian seasoning.

Bake bottom crust in pie pan for 15-20 minutes in a 350 degree oven, or until golden brown. On medium low heat, mix 1 package of gravy with cream cheese until creamy with no lumps. Place all ingredients in a pot on medium heat with gravy/cream cheese mixture, add seasonings to taste, heat until warm. Pour ingredients into pie pan, put on top crust and bake at 350 degrees for 50-60 minutes. Serve with extra chicken gravy.

From: Heather White

Brownies Fantastico

2008-01-03T20:44:00.001-07:00

1 package Devil’s Food cake mix
1 cube margarine, melted
1 egg
2 ¼ c. miniature marshmallows
5 whole graham crackers, crumbled
½ c. semi-sweet chocolate chips
½ c. white chocolate chips
1 can Eagle Brand sweetened condensed milk

Heat oven to 350 degrees. Grease a 9-by-13 inch cake pan. Mix together cake mix, margarine and egg. Press into prepared pan. Bake 15 minutes. Remove from oven and poke 10 small holes in the cake. Sprinkle graham crackers, chocolate chips and marshmallows on top. Pour sweetened condensed milk evenly over all ingredients. Bake an additional 10 to 15 minutes, until marshmallows are golden brown. Cool completely and cut into bars.

From: Reagan on Good Things Utah

Cereal Goo

2008-01-03T20:42:00.001-07:00

2 cubes real butter
1/2 c. white sugar
1/4 c. brown sugar
One bag of mini marshmallows
1 Box rice chex cereal

Continuously stir the first three ingredients together until melted. After these are melted add one entire bag of mini marshmallows. Once marshmallows are fully melted continue to stir for exactly two minutes. No more than two minutes! Add at least 6-8 cups of the cereal. If you like more chex add more it doesn't matter. Pour into a 6 by 8 pan and you have the most terrific, tasty treat.

From: Nicea on Good Things Utah

White Chocolate Macadamia Nut Cookies

2008-01-03T20:34:00.001-07:00

¾ c. Butter Flavored Crisco Shortening
1 c. firmly packed brown sugar
¼ c. granulated sugar
2 tblsp. milk
1 ¼ tblsp. vanilla
1 egg
1 ¾ c. all purpose flour
1 tsp. salt
¾ tsp. baking soda
1 c. white chocolate chips
1 c. macadamia nuts

Heat oven to 375 degrees. Combine Crisco, brown sugar, granulated sugar and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in white chocolate chips and macadamia nuts by hand. Drop rounded tablespoonfuls of dough about 3 inches apart onto ungreased baking sheet. Bake one sheet at a time in the middle of the oven for 8 to 10 minutes. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil or cooling sheet to cool completely. Makes about 3 dozen.

From: Angie on Good Things Utah

Lit'l Smokie Wellingtons

2008-01-03T20:31:00.001-07:00

1 package Lit’l Smokies Cocktail Links
1 tblsp. Butter, salted
1 tblsp. Shallots, minced
2 c. Mushrooms, minced
Salt to taste
1 tblsp. Parmesan cheese
1 box Puff Pastry sheets
1 jar Bleu Cheese Dressing

Remove the Lit’l Smokies Cocktail Links from the package. Remove the puff pastry sheets from the freezer, open package and allow sheets to partially thaw. In a sauté pan melt the butter then add the minced shallots and cook on medium heat for about 2 minutes. Add the minced fresh mushrooms and sauté until the majority of the mushroom juice has evaporated and the mushrooms are starting to brown (approx. 5-6 minutes). Let cool. Slice the puff pastry sheets into 1 ½ x 1 ½” squares. Place a sausage atop the pastry square. Place a little dollop of the mushrooms on top of the sausage and roll the dough to seal the sausage tightly. Place on a cookie sheet with the seam pointing downwards. Bake at 375 degrees for 12 minutes or until the pastry has puffed and is golden brown. Serve immediately with a bowl of your favorite bleu cheese dressing.

From: Good Things Utah

Stromboli

2008-01-03T20:27:00.002-07:00

1 loaf frozen bread dough
Slices of ham
Slices of pepperoni
Mozzarella cheese
Pizza sauce

Thaw bread dough. Roll into a rectangle. Lay thin slices of ham over entire surface of bread, then pepperoni. Top with mozzarella cheese. Roll dough the long way. Place on cookie sheet, seam side down. Can brush with olive oil and sprinkle with Italian Seasoning. Bake at 350 degrees for about 35 minutes. Serve sliced with warmed sauce.

From: Good Things Utah

Fruit Dip

2008-01-03T20:24:00.001-07:00

8 oz. package cream cheese
16 oz. tub of Cool Whip, thawed
1 jar Marshmallow Creme
1/4 c. fresh orange juice (not concentrate)

Mix together and refrigerate until use. Serve with fresh fruit. (Apples, pears, bananas, cantaloupe or honeydew melon.)

From: Marti on Good Things Utah

Hot Ham & Cheese Dip

2008-01-03T20:22:00.001-07:00

8 oz. package cream cheese
1 1/2 c. mild cheddar cheese, shredded
2/3 c. chopped ham (6-8 slices)

Mix together and put in 8x8 glass pan. Bake at 350 degrees for 20 minutes. Make sure it's nice and golden brown or it will be cold in the middle. Serve hot with crackers.

From: Marti on Good Things Utah

Ramen Stir Fry

2007-12-21T19:58:00.000-07:00

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

2007-12-21T19:56:00.000-07:00

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

2007-12-21T19:51:00.000-07:00

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

Corn Pudding

2007-12-15T16:53:00.000-07:00

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

2007-12-15T16:50:00.000-07:00

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

2007-12-15T16:49:00.000-07:00

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

2007-12-15T16:43:00.000-07:00

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

2007-12-15T16:41:00.000-07:00

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

2007-12-15T16:38:00.000-07:00

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

2007-12-15T16:36:00.000-07:00

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

Wheat and White Bread

2007-12-11T11:26:00.000-07:00

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

Rolls

2007-12-11T11:17:00.000-07:00

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

2007-12-11T11:08:00.001-07:00

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

2007-12-11T11:04:00.000-07:00

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

2007-12-11T11:00:00.000-07:00

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.

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

Combine.

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

From: Bag of Flour

Feather Muffins

2007-12-11T10:58:00.001-07:00

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

2007-12-11T10:56:00.002-07:00

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

2007-12-11T10:54:00.001-07:00

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

Topping:
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

Strawberry Fruit Dip

2007-11-09T19:48:00.001-07:00

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

2007-11-09T19:26:00.000-07:00

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

2007-11-09T19:24:00.000-07:00

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

2007-11-09T19:21:00.001-07:00

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

2007-11-09T19:18:00.001-07:00

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

Chimichangas

2007-11-09T19:10:00.001-07:00

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

Chicken Taco Soup

2007-11-07T09:50:00.000-07:00

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

2007-11-07T09:41:00.001-07:00

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

Honey Butter

2007-11-03T10:44:00.001-06:00

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

2007-11-03T10:41:00.001-06:00

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

2007-11-03T10:40:00.001-06:00

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

2007-11-03T10:38:00.001-06:00

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

2007-11-03T10:35:00.000-06:00

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

2007-11-03T10:33:00.001-06:00

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

2007-11-03T10:30:00.001-06:00

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

2007-11-03T10:29:00.001-06:00

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

2007-11-03T10:28:00.001-06:00

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

Jell-O Cookies

2007-11-02T09:40:00.000-06:00

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

2007-11-02T09:12:00.000-06:00

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

2007-11-02T09:11:00.001-06:00

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

2007-11-02T09:10:00.001-06:00

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

2007-11-02T09:09:00.000-06:00

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

German Chocolate Caramel Brownies

2007-11-01T15:04:00.000-06:00

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

Fudge

2007-11-01T15:03:00.000-06:00

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

2007-11-01T15:02:00.000-06:00

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

2007-11-01T09:27:00.000-06:00

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

2007-11-01T09:26:00.000-06:00

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

2007-11-01T09:25:00.001-06:00

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

Twice Baked Potatoes

2007-10-23T12:36:00.000-06:00

Scrub and wash potatoes. Place on cookie sheet or pan and bake at 400 degrees for 1 hour and 15 minutes. Skins will be crunchy. Remove from oven and cool. Cut in half lengthwise. Scoop out potato, trying not to disturb skin. Mash potatoes, adding butter and milk. Add grated cheese. Fill halved potato skins with mashed potato mixture. Return to oven until cheese melts. Top with sour cream and bacon bits.

From: Mom

Tater Tot Casserole

2007-10-23T12:35:00.000-06:00

1 package tater tots
1 lb. hamburger, browned with minced onions and drained
1 can cream of mushroom soup
¾ c. water
Grated cheese

Line 9x13” pan with layer of tots. Combine soup and hamburger. Pour over tots. Then do another layer of tots and cover with cheese. Bake at 350 degrees for 30 minutes.

From: Marilyn Hulet

Tasty 2-Step Chicken

2007-10-23T12:34:00.000-06:00

4 chicken breast halves
1 tblsp. vegetable oil
1 can cream of mushroom or cream of chicken soup (which ever you prefer!)
½ c. water

Brown chicken in hot oil in skillet. Add soup and water. Cover and simmer until chicken is done.

From: Fiddle

Stuffed Shells

2007-10-23T12:33:00.001-06:00

14 oz. jar spaghetti sauce
4 tblsp. fresh parsley or basil, chopped
12 jumbo pasta shells, cooked according to package
1 c. ricotta cheese
½ c. shredded mozzarella cheese
2 eggs
½ bunch green onions, finely chopped
½ c. parmesan cheese, grated
¼ tsp. nutmeg
Salt and pepper to taste

Combine ricotta, mozzarella, eggs, green onion, spices and parsley. Mix well. Spoon filling into shells. Spread ½ c. of spaghetti sauce in bottom of 9x13” baking dish. Place shells in dish. Spread remaining spaghetti sauce over shells. Top with Parmesan cheese. Cover dish and bake at 350 degrees for 25 minutes. If desired, remove cover last 5-10 minutes to brown shells.

From: Lynne Isaacson

Spaghetti Sauce

2007-10-23T12:30:00.000-06:00

Brown 1/2 lb. hamburger and minced onions. Add 3 - 8 oz. cans tomato sauce. Add 1 3/4 c. water. Add 1 envelopes spaghetti sauce. Sprinkle in some extra garlic salt and oregano. Mix and bring to a boil. Simmer 15 minutes. Serve on noodles.

From: Mom

Sour Cream Chicken Enchiladas

2007-10-20T09:21:00.000-06:00

1 ½ lb. chicken (marinated in teriyaki sauce), cooked w/ garlic and onions
1 pt. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can diced green chilies
1 lb. Monterey jack & cheddar cheese
Green onions
Tortillas

Mix everything except tortillas and cheese. Spoon mixture onto tortillas and sprinkle with cheese. Roll and place in greased pan. Add remaining mixture and cheese on top. Bake at 350 degrees for 30 minutes.

From: Sandy Bryant

Skillet Enchiladas

2007-10-20T09:19:00.001-06:00

½ lb. ground beef
¼ c. chopped onion
1 can cream of mushroom soup
1 can enchilada sauce (10 oz.)
½ c. milk
2 tblsp. chopped green chilies
8-10 flour tortillas
2 ½ c. shredded cheddar cheese

In large skillet, brown ground beef & onion; drain. Stir in soup, enchilada sauce, milk and chilies. Reduce heat, cover and simmer 20 minutes. Stirring occasionally. Place ¼ c. cheese on tortilla and roll up. Place tortillas in sauce. Cover and cook until heated through. Sprinkle with more cheese and cover and cook until cheese melts.

From: Good Things Utah

Scalloped Potatoes

2007-10-15T08:59:00.000-06:00

6 lg. potatoes, cooked, peeled and grated
2 cans cream of chicken soup
½ c. milk
1 c. sour cream
¼ c. melted butter
½ c. shredded cheese
Green onions

Mix everything but potatoes together. When well mixed, add potatoes. Put in 9x13 pan. Sprinkle 1/3 c. crushed corn flakes on top and drizzle 2 tblsp. melted butter on top. Bake at 350 degrees for 45 minutes.

From: Becky Lingard

Sausage Stuffing

2007-10-15T08:58:00.000-06:00

1 sack Pepperidge farm stuffing
1 lb. sausage (garlic flavor is recommended)
1 onion, finely chopped
5 stalks of celery, finely chopped

In fry pan, cook the sausage, and then add the onion and celery. Add the sausage, onion and celery to the water or chicken stock and butter used to prepare the stuffing. Then add the dry stuffing. After everything is mixed together, put into a casserole dish and bake at 350 degrees for 25-30 minutes. Can be used as a side dish or as a meal by itself.

From: Julie Allred

Peanut Butter Cookies

2007-10-14T13:23:00.000-06:00

1 c. sugar
1 c. brown sugar
1 c. peanut butter
1/2 c. shortening
1/2 c. margarine
2 eggs
2 1/2 c. flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt

Mix sugars, peanut butter, shortening & margarine. Add eggs. Stir in remaining ingredients. Shape into 1 1/4" balls. Place about 3" apart on cookie sheet. Make criss-cross pattern in top of cookie with a fork, careful to not smash the cookie too much. Bake at 400 degrees until light brown, about 9-10 minutes. Do not over bake or they will be hard. Cool for 10 minutes. Makes 3-4 dozen.

From: Michelle Moon

Sausage Brunch Braid

2007-10-11T12:36:00.000-06:00

1 lb. pork sausage
½ c. chopped onion
¼ c. chopped celery
¼ c. chopped green pepper
1 garlic clove, minced
3 oz. cream cheese, cubed
2 tblsp. Chopped green onion
2 tblsp. minced fresh parsley
1 tube (8 oz.) refrigerated crescent rolls
1 egg, lightly beaten

In skillet over medium heat, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender; drain. Add cream cheese, green onion and parsley. Cook and stir over low heat until cheese is melted; set aside. Unroll crescent dough on a greased baking sheet; press perforations together. Roll into a 12x10” rectangle. Spoon sausage mixture to within 3” of long sides and 1” of ends. On each long side, cut ¾” wide strips 3” into center. Starting at one end, fold alternating strips at an angle, forming a braid. Brush dough with egg. Bake at 350 degrees for 20 to 25 minutes or until golden brown.

From: Ellen Judd

Ritz Chicken

2007-10-10T14:42:00.001-06:00

1 egg, beaten
3 tblsp. milk
1 c. crushed Ritz crackers
½ tsp. paprika
1/8 tsp. black pepper
2 ½ - 3 lbs. boneless chicken pieces
3 tblsp. cooking oil
1 c. milk

In small bowl, combine the egg and the 3 tblsp. milk. In a shallow bowl, combine crushed crackers, paprika and pepper. Dip chicken pieces, one at a time, into egg mixture; roll in cracker mixture.

In a large non-stick skillet, heat oil over medium heat. Add chicken. Cook uncovered for 10-15 minutes, turning occasionally to brown evenly. Drain well. Add the 1 cup milk to skillet. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more.

From: Laurie Simonsen