White Hot Chocolate

I made this for a shower several years ago.  Yummy!
(From better homes and gardens biggest book of slow cooker recipes)

6 inches stick cinnamon broken
8 cardamom pods
1 vanilla bean split or 2 tsp. Vanilla
3 cups half and half or light cream
3 cups milk
1 1/2 cups white baking pieces

Place the cinnamon, cardamom, and vanilla bean, if using, on a square of 100% cotton cheesecloth. Bring up corners of cheesecloth and tie with a clean kitchen string.

In a 3 1/2-4 qt slow cooker stir together the cream, milk, and baking pieces. Add spice bag. Cover and cook on low heat setting for 4-5 hours or on high heat setting for 2-21/2 hours stirring halfway through cooking time. Remove and discard spice bag. Stir in vanilla if using.

Cream Puffs

1 cup water
1 square margarine
¼ teaspoon salt
4 eggs
1 cup sifted flour

Bring water and margarine to boil. Stir flour into mixture real fast until it forms a ball. Remove from heat. Add eggs, one at a time, quickly beating after each egg. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 50 minutes or until golden brown.

I actually use my easy accent decorator with a star tip to make them somwhat uniform in shape/size.

Then I just fill them with the filling tip on the same decorator.  I usually just use instant pudding to fill them.  I know, I'm a slacker.  If I can ever get my mother in law's homemade custard recipe, I will include that...that would be much better!

Tater Tot Casserole

1 lb ground beef
2 lb tater tots
2 cans cream of mushroom soup
1 med chopped onion
steamed vegetables (optional)


Brown and drain ground beef. Mix beef, soups, and vegetables. Pour in 9x13 pan. Top with tater tots. Bake at 350 degrees for 30 minutes.

Grandma Christiansen’s Fudge

4 cups sugar
½ cup margarine
1 can evaporated milk
2 8 oz Hershey chocolate bars

1 large jar marshmallow cream

12 oz chocolate chips


Boil sugar, margarine, and evaporated milk together for 7-8 minutes. Add remaining ingredients. Pour into 9x13 pan and cool in fridge. Optional: add chopped walnuts.

Homemade Cornbread (Mom’s favorite)

3 cups flour
1 teaspoon salt
1 cup corn meal
2 tablespoons baking powder
2 cups milk
½ cup sugar
¾ cup oil
4 large eggs slightly beaten

Combine dry ingredients in large bowl. Make a well then pour all liquid ingredients in. Stir just to moisten with fork. Batter will be lumpy and floury. Pour into well-buttered 9x13 pan. Bake in Preheated 425 degree oven for 25-30 minutes or until toothpick comes out clean. (In glass dish lower temperature to 400 degrees instead of 425)

Chloanelle’s Chocolate Cake

1 cup boiling water
 ½ cup cocoa
2 teaspoons baking soda
2 cups sugar
3 cups flour

6 heaping tablespoons dry buttermilk
1 cup oil ½ teaspoon salt
1 cup water
2 eggs

2 teaspoons vanilla





Combine hot water, cocoa, and soda. Cream sugar and oil. Add eggs, vanilla, and cocoa mixture. Combine flour, buttermilk, and salt. Add alternately with 1 cup water. Bake at 375 degrees for 25 minutes or until cake springs back.

Creamy Jello Jigglers

I have these fun jello molds that are shaped like jelly beans..."jello beans"  I haven't made them in years but I made them several times for easter in all of the jello-y colors of the rainbow and they were so much fun!  Once I used this recipe to make pastel jello beans.  Very yummy :).

2 1/2 cups boiling water
4 pkgs (3 oz) gelatin, any flavor
1 cup cold milk
1 small box instant vanilla pudding

Stir boiling water into gelatin in lg bowl till dissolved.  Cool 30 minutes at room temperature.  Prepare molds.  Pour milk into med bowl and beat in pudding mix.  Quickly pour into cooled gelatin.  Stir with whisk until well blended.  Pour mixture into cup with spout and fill molds immediately.  Refridgerate till firm.

Granola Recipes

My mom made the best homemade granola when I was a kid.  I just ran across the recipe.  I was craving that granola a couple years ago and found one that sounded like it.  Since I enjoyed that recipe I am also including it.  I was unaware I had her recipe in my possession!

Here is her recipe.

Granola

7 cups oatmeal
1 cup sesame seeds ( I think she used sunflower seeds though, I'll have to ask her and update this)
2 cups coconut
1 cup wheat germ
1 cup oil
1 cup honey or brown sugar ( or a mix of both, so neither overpower?)
1 cup soy flour
grated lemon peel
1 tsp vanilla
1 tsp salt
raisins*

Mix all ingredients and bake on a cookie sheet at 200 for 2 hours stirring periodically.

Granola recipe I found.

8 cups rolled oats

1 1/2 cups wheat germ ( I used wheat bran...I don't know the difference)
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 heaping cup shredded coconut
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups raisins or sweetened dried cranberries*

DIRECTIONS:


Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.

In a large bowl, combine the oats, wheat germ, oat bran, sunflower seeds, almonds, and pecans. In a saucepan over medium heat, stir together the salt, brown sugar, maple syrup, honey, oil, and cinnamon. Bring to a boil then remove from heat and add vanilla.  Pour over the dry ingredients and stir to coat. Spread the mixture out evenly on the baking sheets.

Bake for 20 minutes in the preheated oven, or until toasted. Stir once about halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.



*Just a little note, I didn't add raisins or cranberries because I am not fond of them.  I just assumed everyone else likes them.  I might add costco's dried blueberries next time...I LOVE those!

Halloween jello worms

I know we are a little early for halloween, but I wanted to make sure this got into my collection because it was such a fun recipe.  Definitely worth the effort.

Jello “blood” Worms


Make at least a day ahead of time, very time consuming

100 flexible straws (place flexible side down in the container)
An empty cleaned quart milk or orange juice carton to hold straws (the taller the better, the straws will fill to the height of the container)
1 6 oz box raspberry or grape jello (LARGE BOX)
3 packets unflavored jello
3 cups boiling water
¾ cup whipping cream
12-15 drops green food coloring
Wax paper

Combine gelatins in bowl and add boiling water. Mix till completely dissolved. Chill till lukewarm about 20 min
Meanwhile gently pull straws to extend to full length. Place in container flexible side down and wrap loosely with rubber band to hold them together Blend cream and food coloring with jello mixture and pour into container filling straws Chill until firm 8 hours or cover and chill up to 2 days

Pull out straws or tear away paper carton from the straws. Pull straws apart. Run hot tap water for about 2 seconds over 3-4 straws at a time.
Starting at the empty end push worms from straws with a rolling pin or use your fingers
Lay worms on wax paper lined baking sheet. Cover and chill at least one hour before serving or up to 2 days.

I doubled the recipe and used a half gallon carton.  Then I used half for each of two parties we planned.  Getting the worms out of the straws is difficult at first, but you get the hang of it.  It does take time though, so plan ahead.  They ended up being a fun addition to our halloween last year!

Teriyaki Chicken

I'm not a big fan of brown meat...but I couldn't resist the 50 cent a pound leg quarters at Winco, so I set out to find a way that I would like them.  I remembered when I was a kid that my mom made teriyaki chicken legs that I liked, so I called her and here is what I ended up doing...

I had about 5 lbs of them.  I brined them in salt water for about 5 hours and then rubbed garlic powder on them under the skin.  I wanted them to have a grilled taste so I put them out on the grill solely to brown the outside.  I am not so good at grilling and they kept flaming up.  So it didn't take long for them to look grilled.  Then I crammed them into a pan and poured the sauce over them and baked them for 1 hour at 350 degrees.  They ended up tasting amazing!!  Very tender, and delicious.

The sauce was simply 1 1/2 cups of soy sauce and 1 1/2 cups brown sugar.  You are supposed to baste them but I used so much sauce and they were so crammed in that it pretty much covered them.  I only basted it once.  I was really glad I had grilled them, because for me it was a necessary flavor.  Hope you enjoy!

Christmas Wreath Cookies

These are a simple, rice krispy treat like cookie, but they were one of my favorites to both make and eat all through childhood.

1/2 cup margarine
30 large marshmallows
3 1/2 cups corn flakes
green food coloring
red hots

Just melt together margarine and marshmallows, stir in food coloring and then pour over corn flakes and stir together.  Then just spoon messy spoonfuls onto wax paper and place your red hots to make your "wreaths".  More recently, I have formed the whole batch into one or two larger wreaths instead of a bunch of little ones.

Note: it takes a LOT of food coloring to make these REALLY green...I often settle for a more pastel green, but when we were kids, I remember them always being really bright.

Dad's Chili

This is just a guideline, because my dad never makes the same chili twice.  He just dumps a bunch of stuff in that looks good at the moment and usually adds a number of different meats.  But he has won countless chili cook offs so I attempted to get some of his constants :).

This makes a BIG pot of chili.  I doubled it and it filled my big electric roaster pan 2/3 or more.  Worked great for a big family gathering (when Kayleigh was blessed?).

5 Tbsp Chili powder
3 Tbsp cumin?  (I didn't have it written, but I am positive I added this.  And almost positive on the amount.)
2 BIG cans tomato sauce (equals about 8 small cans)
2 BIG cans enchilada sauce ( I use the green Mikayo sauce they sell at walmart) It's about a 30 oz can.  My dad has used any number of kinds.
I use 1 to 2 lbs stew meat.
3 lbs dry beans (I use one each of black, pinto, and kidney)
1/2 of a big can of green chilies. (I used hatch whole chilies)  Its again about a 30 oz can. So about 4 little cans if you rather.
1 Tbsp dried minced garlic
1 Tbsp oregano
2 large onions chopped
1/2-1 lb breakfast sausage (sounds weird I know, I REALLY didn't want to add it the first time, but its good)
Dad adds mace, I didn't have that so I added a little masa harina (1/4 cup).  He said mace tastes like corn meal, so I figured that was an okay substitute...
Dad also said he would have added an entire bottle of green tabasco, but I didn't have that either :).

One other note about the meat, my dad is a carnivore and would add more than I did for sure.  One time when I was down in NV for one of his chili cookoffs, he put hamburger, shredded pork, steak, sausage, and possibly something else...I'm not sure, all in the same pot of chili.  Jay LOVED it.  I don't know if this even lives up to that chili for him (probably because it doesn't have five kinds of meat!) but I love it.

So of course your first step is to soak and cook the beans.  It is very important that you get them fully cooked BEFORE adding to the chili.  See my bean method for my long rambling how to about dry beans :).  While the beans cook you can make the base.  Brown meat and onions in a huge pot, then add the rest of your ingredients and let it stew for a while.  Add your beans and simmer a little longer to mix flavors.  You will want to stir occasionally to make sure it doesn't stick.  If it is getting too thick too early and sticking, just add some water.  It seems like with all of these kind of recipes they are even better the next day because all of the flavors "develop", but I am never prepared enough to do it that early :).  Dad, any comments to improve or correct would be welcome.  It is your chili recipe after all!   I froze the leftovers in two cup portions just like I do my beans.  Again, see bean method for my longer instructions.  Tasted great for months after!  I like to serve it with corn bread or over baked potatoes.

New Orleans Jambalaya

Another southern favorite!  This makes a LOT.  (Claims to make 15 servings.  I would say so! 15 restaurant sized servings!)

Marinade:
1 cup soy sauce
4 Tbsp dried thyme
1 tsp cayenne pepper
2 Tbsp paprika
2 onions, chopped
2 Tbsp ground black pepper
16 chicken breasts

3/4 lbs bacon cut in small pieces
8 onions, diced
4 cloves of garlic, minced
6 Tbsp flour
3 lbs sausage (italian, chorizo, andouille if you can find it, whatever you like)
3 lbs cooked ham cut into 1/2 inch pieces
3 Tbsp dried thyme
4 tsp cayenne pepper
5 cups chicken stock
6 cans diced tomatoes with juice
1 green pepper, chopped
6 cups uncooked white rice
10 lbs medium shrimp- peeled and deveined

Here is the recipe and my commentary will be at the bottom. 
Chicken marinade:  In a large shallow dish or bowl, mix all marinade ingredients and place the chicken in the marinade.  Refridgerate for at least 3 hours.
Saute bacon in a dutch oven over medium heat till brown.  Add the onion and garlic.  Continue to cook 5 minutes.  Mix in flour and sausage and continue to cook five minutes more, stirring frequently.  Add the ham, thyme cayenne, chicken stock, tomatoes with juice, and green peppers and bring to a boil.  Stir in rice, cover, and cook for 25 minutes.  Remove from heat, cool, and refridgerate.
Two hours before serving, discard marinade and bake chicken breasts at 500 degrees for about 12 minutes or until the flesh feels firm when pressed.  Cool and cut into bite size pieces.  Reduce oven's temperature to 250 degrees.  Place covered jambalaya pot on large baking tray filled with hot water.  Make until warm, about 2 hours.  Just before serving, boil 5 qts of water.  Add the shrimp and cook for 3 minutes until they are firm to the touch.  Drain well, toss shrimp and chicken with jambalaya mixture and serve.

Now if you know me AT ALL, you know I did not put any shrimp in it when I made it.  But since most people will say it's not Jambalaya without it, I reluctantly included it in the recipe.  I also used less meat than it called for, because I am cheap.  Also, I  left out the whole cooling step.  I just cooked the chicken while cooking all of the rest of the jambalaya, stirred it in after the rice had its 25 minutes and served it.  The reason I left the recipe as it was originally written is because it is probably best that way.  I'm sure it developes the best flavor and texture if you wait and do it the way that it directs, as well as adding all the meat, shrimp, etc..  But it was still really good even using my easy method. Love that cajun flavor!!

Mother goose popcorn

1 Tbsp corn syrup
2 cups sugar
1 cup milk
2 Tbsp butter
1/4 tsp salt
1 tsp vanilla
1/4 tsp red food coloring

Mix sugar, milk, butter, salt, and syrup.  Cook to 230 degrees or just under soft ball stage.  Remove from heat and add vanilla and color.  Pour over 6 qts of popcorn while stirring.  Pour out on table to dry.

Special K Bars

This is another one of Grandma Jensen's recipes.  She made these for many family gatherings.

12 cups (1 12 oz box) of Special K
2 cups sugar
2 cups corn syrup (16 oz bottle)
2 cups (18 oz jar) peanut butter
2 cups peanuts
1 cup coconut
12 oz chocolate chips
10 oz butterscotch chip

Mix special K, peanuts, and coconut in a large bowl.  Heat sugar and Karo slowly to boiling, then add peanut butter  and stir till melted.  Add to special K and mix till blended.  Press into greased cookie sheet.  Melt chips and spread over the top of the bars.  Let cool and set.

Tin foil dinners that don't burn

When making tin foil dinners, wrap in a square of foil like usual.  Then wrap in black and white newspaper (do NOT use colored).  Wrap in foil again dull side out.  Place on the coals 20-30 minutes or till done.

Every day cake

Based upon the way this was written, I assume it was written some time ago... I guess some things just never change!  Just include the name of current toddler in your life in the blanks ;).

"To make cake: light oven, get out utensils and ingredients.  Remove blocks and toy cars from the table.  Grease pan.  Crack nuts.  Measure 2 cups flour.  Remove _______ hands from the flour.  Wash flour off him/her.  Remeasure flour.
Put flour, baking powder, and salt in a sifter.  Get dustpan and brush up pieces of bowl ________ knocked on the floor.  Get another bowl.  Cream shortening and sugar.  Answer door bell.
Return to the kitchen.  Remove ________ hands from the bowl.  Wash ________.  Answer phone.  Return.  Remove 1/2 inch of salt from greased pan.  Look for ________.  Grease another pan.  Answer phone...
Return to kitchen and find ________.   Remove his hands from the bowl.  Pick up greased pan and find layer of nut shells in it.  Head for ________ who flees, knocking bowl off the table.  Wash kitchen, floor, table, walls, dishes, and _________.   Call baker and lie down!"

"Remember, overweight results not from what you eat between Christmas and New Years', but what you eat between New Years' and Christmas."    so very true :)

Words of Wisdom

I've always gotten a kick out of little food "words of wisdom" so I am including a label devoted to them :)

Gingerbread

This is a very moist, flavorful cake.  Had it at a River Mountain ward relief society party and I was hooked.

1/2 cup sugar
1/2 cup butter
1 egg, well beaten
1 cup molasses
1/2 tsp salt
2 1/2 cups sifted flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp powdered cloves
1 cup very hot water
Bananas
Whipped cream

Cream sugar and butter well.  Add eggs and molasses.  Beat well.  Sift dry ingredients together and add to creamed mixture.  Add hot water and beat until smooth(batter will be very thin).  Pour into a well greased 9 by 13 baking pan.  Bake at 350 for about 40 minutes or till cake tests done.  (toothpick...you know the drill)  Serve warm or cold with sliced bananas and whipping cream.

Rhubarb Pudding

This is a traditional Jensen family recipe.  I think it is the most amazing stuff ever created.  But, of those who come into the family, there are those who disagree with me wholeheartedly...  Maybe its an acquired taste.  Grandpa seemed to ALWAYS have cream in the house.  I even saw him buy it in the gallon...  I LOVED it.  We use cream on many things at least on special occasions...It makes everything better, even cold cereal!(yes, that IS why I am fat!)  I had the fortunate opportunity to live with them for a year between college and my mission.  I got this recipe directly from my sweet grandma Deon during that time.  I wrote what she told me while I watched her and grandpa make it.  This recipe brings back such sweet memories for me, of the times I got to just sit and talk to her.  Those times became even more precious to me because she didn't live long enough to welcome me back home.

You can see it is not a precisely measured recipe. This is exactly what she told me to do...

Wash rhubarb stems and cut into small pieces.  Measure water to cover rhubarb.  If I remember correctly, she used about a 4 or 5 qt pot.  (Don't fill it all the way with rhubarb.  I think they did it about 2/3 full.  Even after it was all cooked, there was a couple inches of room on top)  Add stick cinnamon and a slice each of lemon and orange.  Bring to a boil and turn off heat.  For each quart of liquid add 1to 11/2 cup sugar (you can also add more at the end if it isn't sweet enough), and for each 6 cups of liquid add 1 cup tapioca (I think instant...)  Let sit for 5 minutes and bring to a boil stirring constantly (it sticks and burns if you don't).  Remove from heat and put a lid on the pan.  Serve warm or cold(I like it cold) with heavy cream poured over it.(I am embarrassed to admit, I am pretty generous with the cream too :)  Yes, not diet friendly, but DEEEELICIOUS!  I guess its a good thing I don't ever make it!
Just a note:  so much of this recipe is to taste.  If you like cinnamon, add more cinnamon stick, if you like lemon...same....Some people like it more tangy (It will by tangy, believe me) some more sweet.  If you want it thicker, add more tapioca, etc...

By the way, anyone trying to get rid of rhubarb can send it my way!  I never know where to get it :).

Caramelly Cinnamon Rolls

I learned this recipe in a high school cooking class.  They have been a hit every time I've made them ever since.  Definitely NOT diet friendly.

1 loaf frozen bread dough
1 square butter
1/4 cup granulated sugar
1 tsp cinnamon
1 cup brown sugar
1/2 cup whipping cream

Defrost dough.  Roll out 1/4 inch thick into a 9 by 15 inch rectangle.  Melt butter.  Pour half into a 9 by 13 pan and half onto the dough and spread out evenly.  Mix both sugars and cinnamon.  Pour half onto the pan and half onto the dough spread out evenly.  Drizzle whipping cream over the mixture in the pan.  Roll the dough lenghtwise and slice in 1 inch thick slices (I use dental floss :).  Place rolls into the pan.  Cover and refridgerate overnight.  Take out 20-30 minutes before baking.  Bake at 375 for 20 minutes.  Invert the pan when you remove them from the oven so that the sauce covers the rolls.  Serve warm. 
(I don't usually invert the pan, because I don't have a large tray to invert it onto.  We just dish it out of the pan and scoop some caramel onto the top.)

Disappearing Bars

These have been a family favorite since I was a little kid.  They are basically a brown sugar brownie.   They are very simple, but SO chewy and delicious!

2 cups brown sugar
1/2 cup butter
2 eggs
1 tsp vanilla
1/8 tsp salt
2 cups flour
2 tsp baking powder
1 cup nuts (optional, I never use them...)

The directions say melt together sugar and butter and then cool them.  I don't know if this is important and why, I would love to know... 
I usually skip the melting together and just melt the butter before mixing or even just cream the butter and sugar without melting.  I don't notice much difference except possibly that the batter is a little thicker and harder to spread out.  Beat in eggs and vanilla and then add the rest of the ingredients.  Spread as evenly as you can into a 9 by 13 pan and bake at 375 for 20 minutes.

"neiman marcus" cookies

This is one of those cookie recipes passed around claiming it is a real recipe from neiman marcus that someone paid 250 bucks for.  The story may not be true, but I really love these cookies!

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups blended oatmeal*
1 tsp salt
2 tsp baking powder
2 tsp baking soda
4 oz chocolate chips
1 8oz. Hershey bar, grated
3 cups chopped nuts

*Blended oatmeal: Measure first and then blend in a blender to fine powder.  Cream butter and both sugars.  Add eggs and vanilla.  Mix together with flour, oatmeal, salt, baking powder, and baking soda.  Add chips, grated chocolate, and nuts.  Roll into balls and place 2 inches apart on a cookie sheet.  Bake for 6 minutes at 375 degrees. (I cooked them longer, but I always have to bake cookies a little longer than directed, so I just included what the recipe said.)  112 servings

Black Beans...how I cook and use them...

Here is my black bean method.
I make mashed black beans all of the time and they are a family favorite. To cook dry black beans, I follow the quick soak method on the back of the bag. I thoroughly wash in a fine mesh strainer, sort out ugly or broken ones and put the rest in a pot. Add about 6 cups of water per pound and get it to a good rolling boil. (If you buy your beans in bulk, a pound is approximately 2 cups of dry beans) Boil for a couple minutes and then remove from heat and let soak at least an hour...sometimes I let it go more, it doesn't matter. Then I rinse the beans and the pan and pour them back in with six more cups of water per pound of beans. Simmer for 2 hours with the lid off. (The bag says to leave the lid on, tilted, but I always get lots of foam, and tons of overflow when I do that so I just leave it off and add water periodically if needed. You only need to make sure the beans are covered. The bag says to cook 1 1/2 to 2 hours, but I always cook longer. I cook them till they are a creamy texture inside. If you want to like homemade beans this is very important. They may seem done, but you have to make sure it basically smashes in your mouth, not breaks into pieces.

I often use my two biggest pots and spend one whole day making as many pounds as I can fit in them. Then when they are cooked, I let them cool in the water and then bag and freeze them for future use. I use my easy read liquid measuring cup from pampered chef to measure the amounts. They have an elongated front so it's easier to pour into the bag without a mess. I freeze them in two cup increments so that I can use them just like a can in recipes. (Just an fyi, a pound of beans makes about 3, maybe 4 bags) The one important thing if you don't want them to get freezer burn is just to make sure the beans are covered in your cooking water. You don't want beans sticking out over the top or they could get freezer burn more easily. By the way, I don't add any salt yet. If you add salt when cooking, they never reach the right texture.   One other thing, I don't like them as well when I have mashed before freezing, they dry out on the edges and don't look very good.  I don't even use freezer bags, I just use Ziplock sandwich bags and I have never had a problem with them.

So now that they are cooked, you can use them however you want. If I want to mash them, I just leave them in the water, chop an onion (I usually use a whole onion if I mash a whole pound, I like a lot of onion), add it to the water, and keep simmering them and mashing with a potato masher (you need one that has smaller holes. I use the pampered chef one... And No, I don't sell it, I just like their products!) You cook them and mash them till they become the right texture or consistency. (this takes a while, at first I just let them boil to cook the onions and reduce the water, then I start mashing.) Make sure you add salt while you are cooking them, they won't taste good without some salt. I often just use salt and the onions for flavor. But when we are eating bean burritos more often and I want a little change, I sometimes add a shake or two of cumin or taco seasoning while I am simmering/mashing the beans.

Another thing I like to do in tacos or taco salad, is leave the beans whole. I just defrost a bag in a small pan and simmer with a little taco seasoning for a few minutes, till the water seems to thicken a bit.  I leave it in the spicy water and use a slotted spoon to serve. They are so good this way!

Steve's Guatamalan Tacos

I am posting first Steve's recipe exactly how he wrote it.  Then at the bottom I am going to write how I make them!

Guatamalan Tacos

Black beans
Water
Cabbage
Cucumber
Tomato
Limes
Onion
Salt
Oil
Corn Tortillas

Okay, I know, I don’t have amounts. That’s mainly due to the fact that the amounts will vary based on how much you want to make. I usually use a whole bag of beans, a head of cabbage 3 to 4 cucumbers, half an onion, 4 or 5 tomatoes, and 3 or 4 limes when I make this for the family. To start, cook the beans in a 2 to 1 ratio of beans to water just like rice. Don’t drain the beans when they are done. In a large skillet/frying pan put a small amount of oil, enough to coat the bottom of the pan. Add the onion to the oil. This should be cut into strips, but left relatively large. When the onion has started to soften, but before it’s completely done, add the bean/water mixture. Be careful when adding the beans as the oil will be hot. Mash the beans and let them simmer down to a thicker consistency. Add salt to taste. In a separate bowl, combine shredded cabbage, sliced cucumber (I usually quarter the slices as well so that they fit in the tacos better), and diced tomato. Add the juice from the limes, and mix everything well. Prepare the tortillas by frying them in a small amount of oil. Take the tortillas, and put a small amount of beans in the bottom, then top with the salad mixture. If you like, you can top with pico de gallo, or you can also add chicken or beef, but these are great just vegetarian style as well.
 
Now for my little differences...
 
I have my own black bean method that I will include at the bottom.  I never use ANY oil.  I also try to minimize or eliminate the oil when heating the corn tortillas.  My favorite tortillas are Mission white corn tortillas.  I have just heated these on a pan with little or no oil or cooking spray and they taste great.  Then I use cabbage, cucumbers, tomatoes and limes, as well as some chopped cilantro.  I put them all in separate bowls.  The lime I put thin slices in a bowl so I can squeeze a little lime juice over the top of my taco.  I do it this way so everyone can take what they want and then if there are left overs they don't get all wilty.  I put a little beans at the bottom then I pile it as high as I can with the vegetables and one squeeze of lime.  I also add a little taco sauce to the top.(my mouth is watering at the thought!)  When I make tacos for jay and the kids (they don't so much like these) I have used a tablespoon or so of meat instead of the beans and that is AWESOME too.)  These are my favorite low fat/calorie meal.  I use a lot less meat and no cheese or sour cream like I would use on a typical taco.  And two corn tortillas are about the same calories as one whole wheat tortilla.  And once they are stuffed with all of the vegetables they really are so flavorful and satisfying.
 
For my black bean method, click here...

White Family Homemade Sorbet

1 can pineapple
1 can evaporated milk
1 bottle maraschino cherries
1 pint cream
1 pint half and half
4 cups sugar
4 lemons, juiced.
regular milk

This recipe is for a 6 qt ice cream maker...you might have to make adjustments if using a smaller one.  Add all ingredients except for milk.  Then fill the can to 2/3 full with the milk.  Makes 6 quarts. Will also need 1 bag of rock salt and 2 bags of ice for ice cream freezer.

Layered "rainbow/stripes" jello

My roommate gave me this recipe.  You can use as many colors, or layers as you want...  She got it after a young women activity where they made it to match all of the value colors.
5 small boxes flavored Jello (lemon, lime, orange, strawberry, blackberry)

Dissolve each separately in 1 cup boiling water. Add 1/3 cup sour cream to dissolved Jello. Set up ½ an hour in the fridge, one layer at a time.

Grandma Jensen’s Goulash

1 lb. Hamburger
1 can tomato juice
1 onion
1 ¼ cup dry elbow macaroni



Brown hamburger and onion. Pour in tomato juice. Cook macaroni separately and add at the end. Salt and pepper to taste.

Banana-Chip Bars

To be honest, I haven't actually MADE this one.  A co worker made it and I asked for the recipe because I liked them so much.  That was YEARS ago.... One of oh so many I still have to get around to making :).  But I have at least tried them!
½ cup margarine
2/3 cup brown sugar
2/3 cup sugar
1 egg
1 cup flour
1 cup whole wheat flour
1½ teaspoon baking powder
½ teaspoon salt
1 cup mashed banana 1 cup semi sweet chocolate chips

Soften margarine. Beat in brown sugar and sugar. Stir in egg and mashed banana. Sift flour, salt, and baking powder together and stir in. Stir in chips. Bake in 10x15 pan at 350 degrees for 20-25 minutes.

Grandma Jensen's Boiled Raisin Cake

2 Lbs Raisins
3 ½ Cups Water

Boil Together. Drain. Cool.

1 cup shortening 1 teaspoon Cinnamon
2 cups sugar ½ teaspoon allspice
4 eggs ½ teaspoon ginger
8 cups flour (Or enough to make nice batter) 1 teaspoon cloves
1 Lb. Walnuts 1 teaspoon salt
2 heaping teaspoons baking soda

Mix together. Bake at 325 degrees for 1 hour

This is frosted with an amazing brown sugar frosting.  I don't have the recipe yet.  I will try to get it and add it.

General Tso’s Chicken

1 pound boneless skinless chicken breast, cut into 1 inch chunks
5 tablespoons dry sherry 
1 tablespoon+2 teaspoons cornstarch
1 tablespoon oyster sauce
2 tablespoons water
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon Asian(dark) sesame oil
2 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves minced
3 scallions chopped
½ teaspoon crushed red pepper
2 celery stalks chopped
1 red bell pepper, seeded and chopped

1. Combine the chicken 2 tablespoons of the sherry, 1 tbsp of the cornstarch, and the oyster sauce in a medium bowl; set aside to marinate for five minutes.

2. Combine the remaining 3 tablespoons of the sherry, the water, soy sauce, honey, rice vinegar, sesame oil, and the remaining 2 teaspoons of cornstarch in a small bowl, set aside.
3. Heat a nonstick wok or large deep skillet over medium high heat until a drop of water sizzles. Swirl in the oil, and then add the chicken mixture. Stir fry until lightly brown 2-3 minutes. Add the ginger, garlic, scallions, and crushed red pepper; stir fry until fragrant about 30 seconds. Add the celery and bell pepper; stir fry until crisp tender, 2-3 minutes. Stir in the sherry mixture and cook, stirring constantly until the mixture boils and thickens, and the chicken is just cooked through 1-2 minutes.
Just an fyi: I used grape juice as a substitute for the sherry and left out the water and oyster sauce to compensate for the liquid in the grape juice.  SO YUMMY :)
Makes 4 servings
Per serving: 207 cal, 6 g fat, 1 g sat fat, 63 mg chol, 413 mg sod, 13 g carb, 1 g fiber, 24 g protein, 34 mg calc Points 4

“homemade” hamburger pizza

I loaf Rhodes bread dough
About ½ can hunts garlic and herb spaghetti sauce
½ -1 lb hamburger
1 onion chopped
1 lb grated mozzarella cheese (or however much you like)

Cook hamburger and onion. Roll out bread dough to fit in a rectangle cookie sheet. Spread Sauce then hamburger on the dough. Cover with cheese and bake at 425 for about 20 minutes till cheese is just a little brown on top.

Our other most popular homemade pizza is Chicken bbq:
Chicken BBQ Pizza

1 lb bread dough
1lb or more shredded mozzarella
1-2 chicken breasts
Bulls Eye Bbq sauce
(optional other toppings: onions, cilantro, pineapple, or bacon)

Chicken Broccoli Roll ups

1-2 lbs chicken breasts
1 lb cooked broccoli chopped up
1 8 oz. Pkg cream cheese
1 small can cream of chicken soup
¼ cup chopped onions, or onion powder to taste
3-4 cans crescent rolls

How much chicken and broccoli to use it based on taste.  I like to use a lot of broccoli to attempt to make them a little more healthy, and 2-3 chicken breasts. :)  If you want them more saucy, use lower amts of chicken and broccoli.  Cook chicken and broccoli and chop into small pieces. Mix in soup and cream cheese (this mixes best when the chicken and broccoli are still warm). Spoon onto crescent rolls (or any other kind of roll). Pinch the two bottom corners of the triangle together over the filling and fold the top corner over the top. Or leave two crescents together making a rectangle and just fold it in half and seal the edges. Bake according to the package directions for whatever rolls you use.
Just an FYI, the recipe also calls for a square of butter.  I never add it, but hey, if you feel that it needs it, go ahead... :)

Roasted Tomatoes with Garlic

I was just trying to use up some grape tomatoes, and they were AWESOME!!  Next time I will add some mushrooms, red peppers, and/or onions and serve over pasta, maybe with alfredo sauce.

INGREDIENTS
4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

DIRECTIONS
Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Pretzel Fluff Fruit Salad

This is an amazing salad.  The one time I made it, it was a HIT!  I like it as well as my other pretzel salad, it is just a little more high maintanance in my opinion.

¾ cup sugar
1 ½ squares butter
Approx. 3 cups broken pretzels (any shape just break to bite size)
¾ cup sugar
12 oz (1 ½ pkgs cream cheese)
16 oz Cool Whip
1 qt strawberries
2 (6 oz) pkgs raspberries
4 peaches
1 large (15 oz) can mandarin oranges

Preheat oven to 350. Place pretzels on a cookie sheet. Melt butter and ¾ cup sugar in saucepan. It says to completely dissolve the sugar. I just got it to a rolling boil and timed it for a minute. Pour over pretzels and stir to coat. Bake for 15 minutes and let cool. While it is cooling, stir it a couple of times to break up the pretzels.
Beat together cream cheese and sugar till smooth. Then fold in cool whip and other ingredients. I only chilled for a couple of hours after mixing in the pretzels so they wouldn’t get too soft. You can use any kind of fruit. I only used the ones above because they are my favorites. My sister made it with strawberries, grapes, oranges, and pineapple. The original recipe only had pineapple. We like a lot more fruit than that.

Authentic Louisiana Red Beans and Rice

This was one of my favorite things I tried in the south.  This recipe took me back... YUMMM!  We didn't even put the sausage in (we are poor and cheap)  and it still tasted great!

INGREDIENTS
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1/4 teaspoon dried thyme
1 tablespoon dried parsley
1 teaspoon Cajun seasoning (I use tony chacherie's.  I love it!)
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

I made this in the crock pot.  I cooked the vegetables like it says and soaked the beans, then I dumped it all in the crock.  I also cut the water, (I think in half? but you will have to watch it, the beans need to be covered to cook).  I also can't remember how long I cooked it, but I think it was about 5 hours on high...maybe a little more.  The key is to MAKE SURE the beans are done.  They have to have a creamy consistency.  Don't give up and think they won't ever get there, they will eventually lose that sandy crumbly consistency.  Also, this dish will need salt, but don't add it till the end after the beans are done.  I like it even without meat, but we have added a little ham before.  I'm sure it would be great with the sausage, but probably less healthy :).  Also, don't forget to pull out the bay leaves at the end.  Bay leaves are absolutely necessary in this recipe, they really effect the flavor.  If they are small, I have added more than two even.  But be careful, I did add too much once.  You can also use "small red beans", lots of people like them better, I guess they are more authentic.  I like kidney beans better.

Strawberry/Raspberry Pretzel Salad

This is my FAVORITE jello salad.  I first had it at a work party years ago (thanks Dawn :)  I had to hunt it down, it was so good.  Also a good dessert.  My favorite is the raspberry version, but Jay's family begs for the Strawberry.

INGREDIENTS:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry or raspberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries or raspberries

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Soft Ginger Cookies

INGREDIENTS:

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar



DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Stuffed Mushrooms

This is my FAVORITE new years eve food.  My family has made them for our New Years' party for as long as I can remember.

1 roll of Jimmy Dean Sausage (I think its a pound?)
1 8 oz pkg of cream cheese or neufchatel cheese
2-3 lbs of mushrooms

Cook sausage.  Meanwhile, wash mushrooms and remove stems.  Lay in a single layer on a cookie sheet.  After sausage is cooked and drained, mix with the cream cheese and fill mushroom caps with mixture.  Bake at 350 for about 45 minutes.  Then, hope you get one, because they will go fast!!

Crock pot roast

I am only including my general way of making a roast.  I do it at least somewhat different each time.  Here are my constants.

I usually use about a 3-4 lb roast.  My grandpa told me that to make a good roast, you have to completely coat the outside of it with salt.  So that is what I do.  I pour a little oil in a skillet and set it on a med high heat.  Then I pour salt over the whole surface of the roast.  I use my big salt container and let it fall all around, then I spread the salt and rub it onto the sides with my hand.  I throw it on the oil (make sure the oil is not too hot) and sear all sides to seal in the juices and richen the flavor.  Once it is in the crock pot my only constant is garlic.  I like fresh garlic best: I press 5-8 cloves onto it.  If I am feeling lazy, I just shake a LOT of dehydrated minced garlic all over it (I'm sure garlic powder would be fine too).  Other that that I use a number of different things.  Again, my favorite is to use two gravy packets, either brown or mushroom, but I have even used a chicken gravy packet in an emergency.  I have also used a packet of onion soup instead, or 4-6 beef bouillion cubes.  If my roast is larger, I just add a little more stuff.  I heat it 6-8 hours on high, or 12 or more on low.  I have put a large roast in the crock pot late on a Saturday night and then eaten it after 11 o' clock church(2pm) and it was good.  I do like it falling apart though.  I know you aren't supposed to take the lid off at all, but I usually turn it at least once during cooking so it stews in the juices.  Also, toward the end, I often check to make sure it is not getting too done.

After it's cooked, I pull it out onto a plate and cover it with foil.  I take all of the juices and strain them into a pan.  Add a little water and thicken for gravy.

Baked Spinach Dip Loaf

This is SUCH amazing spinach dip!  I included the recipe as written because it seems fun in the bread bowl.  I just heated it in my crock pot when I made it.

2 pkgs (8 oz each) cream cheese, softened
1 cup mayonnaise
1 10 oz pkg frozen spinach, thawed and squeezed dry
1 cup (4 oz) shredded cheddar
1 can (8 oz) water chestnuts, drained and chopped
5 bacon strips cooked and crumbled
1 green onion, chopped
2 tsp dill weed
1 clove garlic, minced
1/2 tsp season salt
1/8 tsp pepper
1 unsliced round loaf (1 lb) sourdough bread

Beat cream cheese and mayo together.  Stir in the rest of the dip ingredients.  Cut a 1 1/2 inch slice off the top of the bread and set aside.  Carefully hollow out loaf leaving a 1/2 inch shell.  Fill with dip, replace top, wrap in heavy duty foil and place on a cookie sheet.  Bake at 325 for 1 1/4 - 1 1/2 hours, till dip is heated through.  Carefully remove foil and serve with bread cubes (from the center of the loaf) and vegetables.  I served it with pita chips.

Broccoli cheese soup

This is my new favorite soup!  I love it and its easy to make.  I have used two methods, I will list both.

3 lbs of broccoli (I just use the 3 lb bag of costco broccoli crowns usually)
1 square butter
1 onion (or 2, I love onion!)
1 cup flour, or half cup corn starch
2 lbs of Velveeta cheese
milk
Salt and pepper to taste.

#1  Steam broccoli till it is falling apart.  In separate large pan melt butter and saute onion.  Add 1 cup flour and stir till smooth.  Slowly add milk and whisk till it boils.(About 7 cups)  You can salt and pepper to taste while it is heating.   After it thickens, you can add your broccoli and cheese.  When the cheese is melted, it is ready to serve.

#2  Easy one pot method.  Melt butter in pan and saute onions.  Pour a cup or two of water in and dump in your broccoli.  Cover and steam till it is totally falling apart.  I just leave in the water and add less milk, about 5 cups.  Heat till near boiling stirring constantly.  Then make a slurry with a cup of milk and 1/2 cup of cornstarch.  I like cornstarch, because it seems less lumpy than flour when added this way.  Slowly pour into hot mixture while still stirring briskly and let it thicken and boil for a minute.   When it is thick, add your cheese.  It is ready to serve after it melts.

Baked Potato Soup

12 slices bacon (I usually just cook a whole pound)
2/3 cup butter
2/3 cup all purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 tsp salt
1 tsp pepper

Cook bacon, crumble and set aside.  Melt butter over medium heat.  Whisk in flour till smooth.  Gradually stir in milk and whisk till thickened.  Stir in potatoes and onions.  Bring to boil stirring frequently.  Reduce heat and simmer 10 min.  Mix in bacon, cheese, sour cream, salt, and pepper.  Stir constantly till cheese is melted and then serve.

Grandpa Jensen's boiled raisin cookies

These are a cakey cookie my grandpa used to make.   I liked them, even though I didn't like raisins in general, because boiling the raisins makes them softer.

1/2 cup butter or shortening
1 cup sugar
1 egg
1/2 lb raisins (boiled)
1 cup raisin water
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
3 cups flour
1 cup nuts (optional)

Cream butter and sugar.  Add egg. Sift together dry ingreds and add with raisin water.  Add raisins and nuts.  Bake 350 12 minutes.

Jana's Salsa

2 cans black beans
1 can corn
2 tbsp italian dressing
1/2 bunch cilantro, or to taste
1/2 bunch green onion, or to taste
1 can olives
10 roma or 8 large tomatoes
4 small or 3 med avocados

Chop cilantro, green onion, tomato, and avocado.  Slice olives.  Mix it all together :).  This is a HUGE family favorite.

Grandma Brown's Barbecued Spare Ribs

This is not your typical sweet barbecue sauce.  When I was a kid, this was the only bbq sauce I even liked!  It has a very different, but AMAZING flavor.

1st I will list her original recipe, then I will write how I make them for my convenience :)

2 lbs boneless country style pork ribs
1 onion, sliced
1 lemon, sliced
1 cup ketchup
1/3 cup worcestershire
2 cups water (1 cup if using crock pot method)
1 tbsp salt (I use half or less than this much salt)
1 tbsp chili powder
1 shake of hot sauce (frank's etc.)

Slice onion and lemon over ribs.  Bake uncovered for 45 minutes at 450.  Make sauce with rest of ingredients.  Pour over and bake at 350 one hour, basting often.

My method...
I love the crock pot for meat so I changed this recipe slightly.  I also have used chicken breasts interchangeably with the pork and they are AMAZING and I assume lower fat.  First, I brown the meat, onions and lemons on the stove.  (The meat doesn't need to be fully cooked, just brown on the outside, I usually use med-med high heat)  I Place the meat in a skillet with just a little oil and then pour the onions and lemon slices over the top,  squeezing as much lemon juice as I can over the meat.  I brown the meat and then if necessary, I brown the onions after. (it's usually not since they fall all over and get brown with the meat.  And I usually have to fill the skillet more than once with meat.)  While the meat is cooking, I dump the sauce ingredients in the crock pot with ONE IMPORTANT CHANGE:  Make sure you cut the water to one cup.  Double the sauce recipe if necessary to cover your meat.  If you do not cut the water, they will not be flavorful enough when cooked.  Turn on the pot to start heating while you mix the ingredients together.  Then when the meat is cooked, place in crock pot.  One more important tip.  Pull most of the lemon slices out after browning and discard them.  One or two are okay, but you will be sorry if you leave more than that.  The sauce gets way too lemony.  After discarding the lemons, dump the rest of that yummy carmelized onion into the crock pot.  Put the lid on and cook on high for 2-3 hours or on low for double that.  We usually serve them with funeral potatoes or mashed potatoes.

Chili Casserole

1 large, or 2 small cans of chili
2 cans cream of mushroom soup
1 chopped onion (or to taste, sometimes I have even forgotten to put them in and it still tastes good)
2 cups cheese, grated
Broken tortillas (I usually use whole wheat tortillas)

Original recipe:  Mix chili and soup and warm on the stove.  Line casserole dish with broken tortillas.  Layer chili, onions, cheese, tortillas, chili, onions, cheese, tortillas, cheese.  Bake at 350 for 30 minutes.  (I often use more cheese than it calls for, I just mix the onions in with the chili mixture, and I don't heat it up.  To compensate, I usually bake it an extra 5 minutes.)

Steve's Pico de Gallo

8-10 medium sized tomatoes, diced
1 medium onion, diced
About half a bunch of cilantro
1-2 limes
1-2 jalapenos
Salt

Chop everything a small as you can. If you prefer a milder salsa, use only one jalapeno, and clean out the seeds. Using both jalapenos with seeds and pods will make a VERY hot salsa in most cases. Add salt to taste.

Lemonade

1 cup fresh lemon juice (about 5 lemons)
7 cups water
1 cup sugar

Mix lemon juice water and sugar till totally dissolved in 2 qt pitcher. Cut lemon rind halves in fourths and add to the pitcher. Add ice to the top of the pitcher and chill.

Banana Banana Bread

Banana Banana Bread


Original recipe yield:1 - 9x5 inch loaf

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

DIRECTIONS
Preheat oven to 300 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.  In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 1 hr and 15 minutes, or till toothpick in center comes out clean. I left the other info, just to give you more options.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
 
Next time I plan to sprinkle brown sugar over the top before baking.

Classic Peanut Butter Cookies

INGREDIENTS
1 cup unsalted butter
1 1/2 cup crunchy or creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
I also added a few chocolate chips just under half a bag I think...

DIRECTIONS
Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Pumpkin Cookies from Thanksgiving

INGREDIENTS ½ cup butter
1 cup vegetable oil
2 cups white sugar
2 eggs beaten
2 teaspoons vanilla extract
3 cups pumpkin puree almost a whole large can
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ tsp ginger
½ tsp cloves
About ½ bag chocolate chips
About ½ cup butterscotch chips

DIRECTIONS
Preheat the oven to 350 F (175 degrees C).
Cream together the margarine, vegetable oil and sugar.
Beat together the egg, vanilla and pumpkin.
Sift together the flour, baking powder, baking soda, salt and cinnamon; combine with pumpkin mixture and stir in chips
Drop onto ungreased cookie sheet and bake for 10 to 12 minutes. (I used my cookie scoop and flattened the top to make them uniform and small) Be careful not to overbake.

Since then, I have started cutting the oil to 3/4 cup and then just dumping the whole large can of pumpkin in.  It works great.  Also, I sometimes add more butterscotch chips as well.

Laura's Slow Cooker Taco Soup

INGREDIENTS: 1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 oz) black beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

DIRECTIONS:
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.  Saute onions.

Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours. My sister, Laura also sometimes adds a can of rotel tomatoes. (they are tomatoes mixed with chilies. This would make the soup a bit hotter) Also, Laura uses the frozen costco super sweet corn instead of canned.
We have also recently made it without meat to save calories and it's still good.  At times you are less concerned about calories, it is delicious with a little sour cream and crunched up corn chips added when serving.

Chewy Caramel Popcorn Balls

I got this from the good old River mountain ward cookbook.  I think Corinne Barton submitted the recipe.  I have made them countless times.  They seem pretty fool proof since I haven't even messed them up once and EVERYONE loves them!

1 square of butter
1 can sweetened condensed milk
1 cup brown sugar (or a little more)
1 cup corn syrup
2 qts pop corn (This makes them pretty carmelly which is just the way I like them.  If you want them to be less rich, add more popcorn.)

Heat first four ingredients to boiling and boil to soft ball stage, stirring constantly. (It needs to continue bubbling, but turn down the heat slightly if it starts sputtering.  NO FUN getting hit with flying carmelly lava!)  I have never used a candy thermometer, so I don't know the temperature.(see below for my explanation of how I test it)  After it reaches the proper stage I pull it off the heat and let it cool for just a minute before pouring it over the corn.  Then I use two fold top baggies to cover my hands like gloves, and form them into balls.  (I have tried to use vinyl gloves, but the caramel sticks to them.  The baggies work best for me.  The caramel doesn't stick so its easier to form balls and they protect you ever so slightly from the heat.) You can let them cool a little if they are too hot.  But they are easier to form when at least warm, so don't wait too long.

To measure soft ball stage, I just use the old ice water method.  Have a bowl of ice water handy and put a couple of drips of caramel into the ice water.  Let it set for a few seconds to get cold and then feel it to tell how solid it is.  Basically soft ball stage is just what it says.  When cooled it should form into a soft ball.  You want it solid enough to hold up, but not hard as rock.  I actually make them differently based on the taste of those who I make them for.  My husband likes them a little more firm, and some others like them a little softer...  On my stove it takes about 12-13 minutes to get them to the right stage when I make a double batch.  It's a little longer of course if you make more.  The caramel also slowly darkens in color, that's another indication that it might be ready.  I usually make double batches, and I think that is ideal, but I have even quadrupled at times.  It takes a REALLY long time to get it to soft ball on a quadruple batch.  Just a couple more notes:  I usually use dark brown sugar for everything, because I love the richer flavor, but I don't notice much difference with these.  I also use more than a cup per batch.  I often just dump a 1 lb box in a double batch. (That adds approximately an extra 1/3 cup)

Ode to Todd Wilbur :)

Anyone who has heard me speak much about cooking knows of my obsession with Top Secret Recipes.  Since I have included a couple of his recipes in my blog, I feel like I need to give credit where credit is due.  The man who creates them is named Todd Wilbur and his books are called Top Secret Recipes.  I own pretty much EVERY recipe he has ever published and I LOVE every one of my books.  He is amazing!  He basically orders things from restaurants,  then takes it home and analyzes and tests it till he finds a way to make a clone.  He also has many snack food clones, as well as a ton of recipes that he has made lighter versions of.  I frankly think his versions are BETTER than the original.  On top of that, they are very entertaining books, he's a funny guy.  There is tons of interesting information, helpful tips, fun stories, and even some interesting food history.  I would advise all of you to buy his books, I promise you will not be sorry.    A lot of them are sold in paper back, but I don't bother with those :).  My favorites are hard bound;  I think I own every one that is hard bound.  I am going to list the titles of the ones I have.  A couple I had to buy used, because I assume they are out of print and oddly I haven't seen any of these books listed on his site.  But they are worth hunting for because they are much easier to use than the little paper backs.  The paper backs close easily, while all of these will lay open when you are making the recipe and they are not made of that yucky cheap newspaper-like novel paper that I hate.  (I have an odd newspaper aversion.)
So here is the list with some explanations: 
"Top Secret Recipes Super Secret Restaurant Collection"
"Top Secret Recipes More Super Secret Restaurant Recipes"
These two books were put out by QVC, but I got mine for less on Amazon.  The First one is possibly my very favorite.  It is mostly all restaurant recipes( no fast food recipes).  Tons of delicious recipes.  The second one is pretty newly released and I just got it, but am excited to try a new batch of recipes.  They both claim to have lots of new recipes, not in past books.
"Top Secret Recipes Classics"
"Top Secret Recipes More Classics"
These were sold at Costco, but I think I got both of mine from Amazon.  They are divided into five sections: fast food, snacks, restaurants, beverages, and lite.  They take recipes from his first 7 or 8 books, as well as add some new bonus recipes not printed elsewhere.

These last three, I don't know their origin, and I can't remember which I got from Amazon and which from ebay.
"The Best of Top Secret Recipes"  It is set up like the classics with the five sections and says that it includes Todd's favorite recipes from his first seven books plus new recipes.
"A treasury of Top Secret Recipes"  This book is a collection of three of his first books all in one big hardbound book.  The three books included are: Top Secret Recipes, More Top Secret Recipes, and Top Secret Restaurant Recipes.
"Top Secret Recipes Treasury II"  This is just like the first treasury.  Three of his books all combined into one big book.  This is one of my favorites because it includes tons of his lighter recipes.  The three books included are: Top Secret Recipes Lite, Low Fat Top Secret Recipes and Top Secret Recipes: Soda's Smoothies, Spirits, and Shakes

The reason I gave you the titles is because they are very similar to his other books sometimes,  and its easier to find them with the exact title.  Make sure they are hard cover books :).  If anyone wants a list of the recipes let me know or come on over and look at mine to decide which you would want!  I could also list the books in a prioritized list based on which ones I use the most if you want :).

Just so you know, if you buy ALL of these books there will be a lot of recipes that are repeated in different ones since many of the collections come from the same books, but there are also tons of recipes that are only listed in one.  I was not sorry I bought all of them, because they each have recipes that no other books have that I have used.  (I spent lots of time analyzing them when I first got them to make sure I wanted to keep all of them.)  LOVE THESE BOOKS!!

Enchilada Soup

Chili’s Chicken Enchilada Soup


1 Tbsp vegetable oil
1-2 lbs of chicken breast fillets
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (it’s corn flour)
3 cups water
1 cup enchilada sauce (I usually just dump the whole 10 oz can in)
16 oz velveeta
1 tsp salt
1 tsp chili powder
½ tsp cumin
Garnish: Shredded cheddar cheese, crumbled corn tortilla chips, pico de gallo

Brown chicken in oil in a large pot and set aside.  Add onions and garlic to the pot and saute till onions begin to be translucent.  Add chicken broth.  Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to the pot.  Add all remaining ingredients to the pot and bring mixture to a boil.  Shred the chicken into bite-sized pieces and add it to the pot. Reduce heat and simmer soulp for 30-40 minutes or until thick. (Make sure it's not simmering too hot and stir occasionally as well to make sure it isn’t sticking to the bottom.  The simmering time is very important for the texture of the soup.) I usually just provide chips sour cream and salsa and let people assemble their own soup to their liking.  The recipe for the pico is below, but I often just buy the fresh salsa from the produce department instead.
Pico de Gallo
2 medium tomatoes, diced
½ cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of Salt

Tara's recipe for Lasagna

I came up with this, by combining a recipe I learned in a high school cooking class and one my room mates made.  I took my favorite parts and then added a few of my own changes and voila!

I usually make this in a 9x13 pan, but I will admit it overflows half of the time! It works better in a deeper foil pans, or larger dripper/lasagna pan.  If you do use a 9x13 and don't want a lava filled oven, put a cookie sheet on the lower rack to catch drips.

sauce:
1 jar/can of spaghetti sauce (26 oz) (I've used everything from Hunts to Prego)
1-2 lbs hamburger (I usually just use one..or less even, to save money)
1 medium onion chopped
1/2 tablespoon oregano
1/2 tablespoon basil
1/2 tsp of garlic salt (I just shake a little in, I don't measure)
2 (8oz) cans tomato sauce
1 (6 oz) can tomato paste
1 cup of water

Brown beef and onion in large pan, add everything else and simmer for 30 minutes. If you don't want to simmer it that long, just add a little less water.  If I don't have paste, I just add another can of tomato sauce and cut out a little of the water. In fact, you can chuck ALL of the ingredients beside the hamburger and onion and just use 2 bottles of premade sauce if you want to. I would add a little extra water (about 1/2 cup) for the noodles to absorb. The reason I add extra water is because I don't cook the noodles before I put them in the lasagna. If you do cook your noodles first, you don't need to add any extra water.

1 full package of Lasagna Noodles (16 noodles)
1-2 lbs grated mozzarella
1 (24 oz) pkg cottage cheese (the larger size)
2 eggs
1/2 cup parmesan cheese (overflowing)
1 tablespoon dried parsley

While the sauce is simmering, Mix cottage cheese, eggs, parmesan cheese and parsley. To layer lasagna, start by spreading sauce on the bottom of the pan. Then lay 4 noodles on it. (I usually have to break up the 4th noodle to make it fit.) On top of the noodles put 1/3 of the cottage cheese mixture, then I sprinkle some mozzarella cheese on that, then the sauce and again with the noodles, and so on. On the top layer you just put sauce directly over the noodles and then more mozzarella. I use all of the sauce by the end. Make sure the noodles are thoroughly covered with sauce, so that they will cook completely. Put foil over the pan, but dome it so it doesn't touch the cheese. Bake at 350 for 40 minutes, then take off the foil and bake for another 20 till the cheese is starting to brown on top. Take it out of the oven and let it sit for 10-15 minutes (this just helps the noodles absorb more liquid, not to mention necessary cooling and setting up of the cheese) and then serve! If you do cook your noodles first, you can also cut baking time to 40 minutes. Just take off the foil 20 minutes earlier or don't use the foil at all.

Variation:  We have also made this with spinach, mushrooms, and/ or Zucchini.  It is AWESOME with vegetables, but if you add them (particularly zucchini)  DO NOT ADD ANY WATER!!!

Chinese Hamburger Casserole

My mom made this when I was a kid.  I made it again today and it was a hit with the whole family!

1 lb. hamburger
1/2 cup rice
1/2 onion, chopped
1 1/2 cup water
1/4 cup soy sauce
2 cans mushroom soup
1/4 tsp pepper
chow mein noodles

Brown and rinse hamburger then saute onions in same pan.  Add all remaining ingredients except chow mein noodles and mix together.  Pour into 9 by 13 pan and cover with foil.  Bake at 350 for 30 minutes then remove cover and bake an additional 30 minutes.  The original recipe says to top with chow mein noodles at this point and bake an additional 10 minutes.  I just pull it out after the hour and serve it over chow mein noodles.  This prevents soggy noodles in leftovers...if there ever were any :)
Another thing I do to conserve expensive meat is use less hamburger than called for.  ( I buy five pound chubs when on sale, cut them into 8 sections, bag and freeze, then I use the sections like I would a pound...)

Ham Pocket

I had this one when I was a teenager.  My grandmother made these for her school kids.  I LOVED it.

3 lbs bread dough I either use rhodes or ask my local bakery for french bread dough, but any kind works.
1 lb ham
1 lb cheese any kind
My favorite combinations are white bread with half pepper jack half provolone or mozzarella, and wheat bread with cheddar

Roll out 1/2 of dough and place on the bottom of a cookie sheet.  Place ham and cheese (I think it works best to do two layers: ham,cheese, ham, cheese), and then roll out the other half and place on top.  Grandma rolls it big enough to go over the edge of the pan and then she rolls her rolling pin over the edge to seal the dough.  If you want more of a decorative look you can roll the bottom layer of dough over the top layer and then pinch them together kind of like a pie crust. Cut a few slits across the top of the dough so air can escape and let raise a few minutes while you preheat the oven. Bake at 350 for 40 minutes to an hour or till golden brown. (optional: spread a little egg white over the top with a pastry brush before baking and it will turn out shiny and pretty.)