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
Tuesday, April 22, 2008
Chicken with Coconut Sauce
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!)
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
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
From: Jessie Wade
Friday, April 18, 2008
CAFE RIO Salad
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!
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!
Thursday, April 17, 2008
Pumpkin Muffins
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!
White Chip Chocolate Cookies
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
Sunday, April 6, 2008
Ice Cream Sandwiches
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
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
Tuesday, March 25, 2008
Frosting Tip
Dip the knife or spatula in hot water before frosting cupcakes or cake for a smoother look.
From: Good Things Utah
From: Good Things Utah
Citrus Cupcakes
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
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
Friday, February 1, 2008
Chicken Pot Pie
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
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
Thursday, January 3, 2008
Brownies Fantastico
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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