Mom requested that I put this one on the blog...it's easy and pretty yummy.
1 small can crushed pineapple
1/2 cup sugar
1 cup boiling water
1 small package lemon jello
1 cup miniature marshmallows
3 bananas cut up
1 8-oz tub of Cool Whip
Boil pineapple and sugar together for 3 minutes. Boil 1 cup water and dissolve jello into it. Stir both mixtures together. Let set partially in fridge. Add marshmallows and bananas and fold cool whip into mixture. Refrigerate for 2-3 more hours.
Wednesday, March 11, 2009
Sunday, March 1, 2009
Crescent Rolls
2 1/2 cups warm milk with 2 TBS dry yeast
2/3 cup sugar
2/3 cup oil
1 Tbs. salt (I use a about 2 tsp. )
Stir together and add 2 beaten eggs. Add 6 1/2 cups flour. (I usually have to add more flour). Knead. Cover and let rest for 10 minutes.
Divide into 4 batches.
Roll into circle and brush with butter. Cut into 12 . Roll each section up. Repeat for other 3 batches.
Let rise 1 to 1 1/2 hours. Bake at 400 degrees for 10 to 12 minutes.
Makes 4 dozen.
This is the recipe I got from Madge Rich in the 16th Ward and have used for ages.
When I do this in my bread maker I use 1/2 a recipe and put the yeast in last in a little crater in the flour. I can get 2 dozen on one large cookie sheet.
2/3 cup sugar
2/3 cup oil
1 Tbs. salt (I use a about 2 tsp. )
Stir together and add 2 beaten eggs. Add 6 1/2 cups flour. (I usually have to add more flour). Knead. Cover and let rest for 10 minutes.
Divide into 4 batches.
Roll into circle and brush with butter. Cut into 12 . Roll each section up. Repeat for other 3 batches.
Let rise 1 to 1 1/2 hours. Bake at 400 degrees for 10 to 12 minutes.
Makes 4 dozen.
This is the recipe I got from Madge Rich in the 16th Ward and have used for ages.
When I do this in my bread maker I use 1/2 a recipe and put the yeast in last in a little crater in the flour. I can get 2 dozen on one large cookie sheet.
Saturday, February 7, 2009
Caramel Pretzels
Put mini pretzels on a baking sheet.
Put a Rollo on each one.
Bake for 2 minutes at 350 degrees.
Press a walnut piece or M& M into each Rollo
Let cool. You can store these in a plastic bag. Yummy!
A teacher at school (Carol Buckles) brought them to school this week.
Saturday, January 31, 2009
Devil's Food Pound Cake
This is quick and easy and from the side of the Duncan Hines Devil's Food cake mix. It's my new favorite to take to dinners for a dessert assignment.
1 pkg. Devil's Food cake mix
1 pkg. (4 serving size) chocolate instant pudding
4 large eggs
1 1/4 cup water
1/2 cup vegetable oil
(a handful chocolate chips - optional)
Preheat oven to 350. Grease and flour bundt or tube pan. Combine all ingredients in large bowl. Beat at medium speed 2 minutes. Pour into pan. Bake at 350 for 50 - 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
For glaze I just use the chocolate glaze recipe from the Better Homes and Gardens Cookbook.
4 squares (4 ounces)semisweet chocolate, cut up
3 Tbl. margarine or butter
1 1/2 cups sifted powdered sugar.
In small saucepan melt chocoolate and butter over low heat. stirring frequesntly. Remove form heat; stir in powdered sugar and 3 Tbl. HOT water (add more hot water if needed) to make of drizzling consistency. Spoon over cake allowing excess to drip down sides. Glazes top of a 10 inch tube cake or tops of 2 8 or 9 inch cake layers.
1 pkg. Devil's Food cake mix
1 pkg. (4 serving size) chocolate instant pudding
4 large eggs
1 1/4 cup water
1/2 cup vegetable oil
(a handful chocolate chips - optional)
Preheat oven to 350. Grease and flour bundt or tube pan. Combine all ingredients in large bowl. Beat at medium speed 2 minutes. Pour into pan. Bake at 350 for 50 - 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
For glaze I just use the chocolate glaze recipe from the Better Homes and Gardens Cookbook.
4 squares (4 ounces)semisweet chocolate, cut up
3 Tbl. margarine or butter
1 1/2 cups sifted powdered sugar.
In small saucepan melt chocoolate and butter over low heat. stirring frequesntly. Remove form heat; stir in powdered sugar and 3 Tbl. HOT water (add more hot water if needed) to make of drizzling consistency. Spoon over cake allowing excess to drip down sides. Glazes top of a 10 inch tube cake or tops of 2 8 or 9 inch cake layers.
Tuesday, January 20, 2009
Easy Fruit Salad
2 cans (15 0z) fruit cocktail (Drained)
1 can (20 oz) pineapple tidbits (juice, too)
1 small pkg. vanilla or lemon instant pudding mix
1/2 cup shredded coconut (optional)
Mix well and refrigerate at least 1 hour
Add sliced bananas before serving (optional)
1 can (20 oz) pineapple tidbits (juice, too)
1 small pkg. vanilla or lemon instant pudding mix
1/2 cup shredded coconut (optional)
Mix well and refrigerate at least 1 hour
Add sliced bananas before serving (optional)
Tuesday, January 6, 2009
Bread sticks
Quick and easy Bread sticks:
Makes 30-40 bread sticks I think. You can also cut the recipe in half if you want.
3 c warm water
2 TBS yeast
3 TBS sugar
1 tsp salt
Approximately 6 c flower
Directions:
Let ingredients raise for 10 min.
Roll out into rectangle.
Make strips. Twist or roll into long sticks fold in half and twist.
Let it raise in a 9x13 pan for 1/2 hr.
Cover bread sticks with a 1/2 cube of Melted butter.
Sprinkle garlic or Parmesan cheese over the top.
Bake at 375 degrees for 20 min.
Given to me by Heather Hochhalter
Makes 30-40 bread sticks I think. You can also cut the recipe in half if you want.
3 c warm water
2 TBS yeast
3 TBS sugar
1 tsp salt
Approximately 6 c flower
Directions:
Let ingredients raise for 10 min.
Roll out into rectangle.
Make strips. Twist or roll into long sticks fold in half and twist.
Let it raise in a 9x13 pan for 1/2 hr.
Cover bread sticks with a 1/2 cube of Melted butter.
Sprinkle garlic or Parmesan cheese over the top.
Bake at 375 degrees for 20 min.
Given to me by Heather Hochhalter
Apple Muffins
I finally have some recipes I think are worth posting.
Prep time: 30 min.
Cook time: 30min
Ready in 1 hr 30 min
Yields: 12
Apple Muffins
Ingredients:
2c all purpose flour
1/2 c white sugar
3 tsp baking powder
1/2 tsp salt
3/4 c apple juice
1/3 c vegetable oil or ( for healthier muffins substitute apple sauce)
1 egg
1 tsp ground Cinnamon
1 c apples-peeled, cored and finely diced.
Directions:
1. heat oven to 400 degrees F. Grease bottoms only of 12 muffin cups or line with baking cups.
2. In medium bowl, combine flour, sugar, baking powder, cinnamon, and salt: mix well. In a small bowl, combined apple juice, oil, and egg: blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
3. Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Submitted by: Jenn Hall
Prep time: 30 min.
Cook time: 30min
Ready in 1 hr 30 min
Yields: 12
Apple Muffins
Ingredients:
2c all purpose flour
1/2 c white sugar
3 tsp baking powder
1/2 tsp salt
3/4 c apple juice
1/3 c vegetable oil or ( for healthier muffins substitute apple sauce)
1 egg
1 tsp ground Cinnamon
1 c apples-peeled, cored and finely diced.
Directions:
1. heat oven to 400 degrees F. Grease bottoms only of 12 muffin cups or line with baking cups.
2. In medium bowl, combine flour, sugar, baking powder, cinnamon, and salt: mix well. In a small bowl, combined apple juice, oil, and egg: blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
3. Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Submitted by: Jenn Hall
Monday, December 22, 2008
Dogfood
Dad requested that I post this one.
I got it from Pam Simmonds (music teacher at Cole)
Brown 1 pound ground beef & a little chopped onion.
Add and let cook with cover on:
2 to 3 carrots - peeled and diced
4 potatoes - peeled and diced
1 can corn (drained) or frozen corn
When vegetables are cooked (not mushy but firm) add 1 can evaporated milk and simmer (without lid) until thickened a little.
I got it from Pam Simmonds (music teacher at Cole)
Brown 1 pound ground beef & a little chopped onion.
Add and let cook with cover on:
2 to 3 carrots - peeled and diced
4 potatoes - peeled and diced
1 can corn (drained) or frozen corn
When vegetables are cooked (not mushy but firm) add 1 can evaporated milk and simmer (without lid) until thickened a little.
Sunday, November 30, 2008
Swedish Farmer's Omelette
From Linda Christensen
Mix in 9X12 pan sprayed with Pam:
1 pkg. shredded potatoes (Simply Shreds, etc.)
1 medium diced onion (or less)
2 cups diced ham
1 cup grated cheese (cheddar/jack, etc.)
Mix together in a bowl:
12 eggs
2 tsp. dried dill weed
1 cup milk
1 tsp. salt
1 tsp. pepper
Pour over potato mixture (Can set like this overnight).
Bake at 35O0 for about an hour.
Top the omelette with slices of tomato and pepper and then cover with cheese. Return to the oven until cheese has melted.
Mix in 9X12 pan sprayed with Pam:
1 pkg. shredded potatoes (Simply Shreds, etc.)
1 medium diced onion (or less)
2 cups diced ham
1 cup grated cheese (cheddar/jack, etc.)
Mix together in a bowl:
12 eggs
2 tsp. dried dill weed
1 cup milk
1 tsp. salt
1 tsp. pepper
Pour over potato mixture (Can set like this overnight).
Bake at 35O0 for about an hour.
Top the omelette with slices of tomato and pepper and then cover with cheese. Return to the oven until cheese has melted.
Pumpkin Pie Squares
From Ann Crandall
Crust:
1 cup flour
1/2 cub oatmeal
1/2 cup firmley packed brouwn sugar
1/2 cup butter or margarine
Mix until crumbly. Press into 9X12 pan. Bake at 35O0 for 15 minutes.
Filling:
1 (1 lb) can pumpkin (2 cups)
1 (13 1/2 oz) can evaporated milk
2 eggs
3/4 cups sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsps. ground ginger
1/4 tsp. ground cloves
Mix well. Pour over crust and bake at 35O0 for 20 minutes
Topping:
1/2 cup chopped pecans or walnuts
1/2 cup firmly packed brown sugar
2 Tbs. butter
Combine and sprinkle over pumpkin filling. Return to over 15 to 20 minutes longer.
Cool. Cut into squares. Serve with whipped cream.
Crust:
1 cup flour
1/2 cub oatmeal
1/2 cup firmley packed brouwn sugar
1/2 cup butter or margarine
Mix until crumbly. Press into 9X12 pan. Bake at 35O0 for 15 minutes.
Filling:
1 (1 lb) can pumpkin (2 cups)
1 (13 1/2 oz) can evaporated milk
2 eggs
3/4 cups sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsps. ground ginger
1/4 tsp. ground cloves
Mix well. Pour over crust and bake at 35O0 for 20 minutes
Topping:
1/2 cup chopped pecans or walnuts
1/2 cup firmly packed brown sugar
2 Tbs. butter
Combine and sprinkle over pumpkin filling. Return to over 15 to 20 minutes longer.
Cool. Cut into squares. Serve with whipped cream.
Monday, November 24, 2008
Rachael Ray's Mac and Cheese Lorraine
We had this for dinner this week and it was yummy! I actually burned the onions (I only used 1/2 of an onion anyway), so we left those out and we used shells for the pasta. Oh, and I just used some extra chicken stock instead of dry white wine. The Gruyere was yummy, but took a few bites for me to get used to. I'm sure you could use cheddar if you wanted too. It warmed up well for leftovers too. I stored the bacon separate. The recipe is from Rachael Ray's Just in Time cookbook and is a 30 minute meal.
Salt
1 pound gemelli pasta or other short cut pasta
1 tablespoon extra virgin olive oil (EVOO)
1/2 pound bacon, chopped
2 onions, quartered and thinly sliced
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup whole milk
Black pepper
2 cups shredded Gruyère cheese
A little freshly grated nutmeg, to taste
1 rounded tablespoon Dijon mustard
Preparation
Heat water for pasta, salt water and cook pasta to al dente.
While pasta water comes to boil, heat the EVOO, one turn of the pan, in a deep skillet over medium-high heat. When EVOO is hot, add bacon and crisp, 5-6 minutes. Remove with a slotted spoon and drain off some of the fat if you have more than 2-3 tablespoons. Add onions and cook for 10 minutes, until soft and beginning to caramelize. Add wine and cook out, 1 minute.
While onions cook, heat a saucepot over medium heat. Add butter, melt, then whisk in flour. Cook for 1 minute, then whisk in chicken stock and milk and bring to a bubble. Thicken for a few minutes, then season with salt and pepper. Melt in cheese, stirring it in a figure eight motion with wooden spoon. Add nutmeg and mustard and adjust salt and pepper.
Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.
Salt
1 pound gemelli pasta or other short cut pasta
1 tablespoon extra virgin olive oil (EVOO)
1/2 pound bacon, chopped
2 onions, quartered and thinly sliced
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup whole milk
Black pepper
2 cups shredded Gruyère cheese
A little freshly grated nutmeg, to taste
1 rounded tablespoon Dijon mustard
Preparation
Heat water for pasta, salt water and cook pasta to al dente.
While pasta water comes to boil, heat the EVOO, one turn of the pan, in a deep skillet over medium-high heat. When EVOO is hot, add bacon and crisp, 5-6 minutes. Remove with a slotted spoon and drain off some of the fat if you have more than 2-3 tablespoons. Add onions and cook for 10 minutes, until soft and beginning to caramelize. Add wine and cook out, 1 minute.
While onions cook, heat a saucepot over medium heat. Add butter, melt, then whisk in flour. Cook for 1 minute, then whisk in chicken stock and milk and bring to a bubble. Thicken for a few minutes, then season with salt and pepper. Melt in cheese, stirring it in a figure eight motion with wooden spoon. Add nutmeg and mustard and adjust salt and pepper.
Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.
Wednesday, November 19, 2008
Buttermilk Syrup
Oh, this syrup is soooo good. It is too sweet for our chocolate chip pancakes, but we really like it on French toast. We got it from Shawn's grandma when we visited her in Spokane.
Buttermilk Sauce for pancakes
Betty Thurber
1 cube butter
1 cup sugar
1/2 cup buttermilk or soured milk (add 1/2 Tbl. vinegar or lemon juice to milk and let set for a minute.)
bring to a boil and boil for one minute.
Remove from heat and add
1 tsp vanilla
1 tsp baking soda.
It will foam up. Let it sit for a few minutes and it is great.
Buttermilk Sauce for pancakes
Betty Thurber
1 cube butter
1 cup sugar
1/2 cup buttermilk or soured milk (add 1/2 Tbl. vinegar or lemon juice to milk and let set for a minute.)
bring to a boil and boil for one minute.
Remove from heat and add
1 tsp vanilla
1 tsp baking soda.
It will foam up. Let it sit for a few minutes and it is great.
Spinach lasagna
We like this one at our house. It's a good meatless lasagna. I'm too lazy to type it all out so I'm linking it! Yay for being lazy! This will give all the nutrition info, too.
http://www.kraftfoods.com/kf/recipes/spinach-lasagna-51636.aspx
http://www.kraftfoods.com/kf/recipes/spinach-lasagna-51636.aspx
Best Zucchini bread ever!
I got this from a blog too - sorry, don't remember which one. But it is the best ever! Is David allergic to coconut too?
Zucchini Coconut Bread
3 Eggs
3/4 C. Oil
1 1/2 C. Sugar
1 tsp. Vanilla
2 C. Grated zucchini
2 1/3 C. Flour
1/4 tsp. Soda
1/4 tsp. Baking powder
1 tsp. Salt
1 sm. Pkg. Pistachio pudding
1 C. Coconut (optional)
Beat together eggs, oil, and sugar. Add the vanilla and zucchini. Mix all dry ingredients together and add to the other mixture. Pour into 2 greased bread pans.Bake at 375 for 45-50 minutes.
Coconut Glaze
1/2 C. Sugar
1/4 C. Water
1 T. Butter or margarine
1/2 tsp. Coconut extract (or almond)
Bring sugar, water, and butter to a boil for 2 minutes. Remove from heat and add extract. Pour over warm bread and let it cool completely before removing from pans.
Zucchini Coconut Bread
3 Eggs
3/4 C. Oil
1 1/2 C. Sugar
1 tsp. Vanilla
2 C. Grated zucchini
2 1/3 C. Flour
1/4 tsp. Soda
1/4 tsp. Baking powder
1 tsp. Salt
1 sm. Pkg. Pistachio pudding
1 C. Coconut (optional)
Beat together eggs, oil, and sugar. Add the vanilla and zucchini. Mix all dry ingredients together and add to the other mixture. Pour into 2 greased bread pans.Bake at 375 for 45-50 minutes.
Coconut Glaze
1/2 C. Sugar
1/4 C. Water
1 T. Butter or margarine
1/2 tsp. Coconut extract (or almond)
Bring sugar, water, and butter to a boil for 2 minutes. Remove from heat and add extract. Pour over warm bread and let it cool completely before removing from pans.
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