Raisin Pecan Oatmeal Cookies

1.5 c pecans toasted and chopped
2 sticks  unsalted butter, room temp
1 c dark brown sugar
1 c sugar
2 extra large eggs, room temp
2 t pure vanilla extract
1.5 c flour
1 t baking powder
1 t ground cinnamon
1 t salt
3 c old fashioned oatmeal
1.5 c raisins

Preheat oven to 350°.  Toast pecans on cookie sheet in preheated oven for 5 minutes, until crispy.  Cool and chop.
In mixer beat sugars and butter until light and fluffy .   With mixer on low, add eggs 1 at a time. Then add vanilla.
Sift flour, baking powder, cinnamon and salt together and add slowly to batter in mixer.  Add oats, raisins,  and pecans.  Mix

Drop from a 2 inch cookie scoop on a parchment lined cookie sheet.  Flatten slightly with a damp hand.  Bake for 12-15 minutes, until lightly browned.  Cool on wire rack.

Chocolate Chip Butter Pecan Cookies

Ingredients:

2 T unsalted butter

1 cup chopped pecans

2 sticks unsalted butter, melted

2.5 c flour

1 t salt

1 t baking soda

4.5 T sugar

1 c light brown sugar

1 large egg

1 large egg yolk

2 T buttermilk or whole milk

1.5 t vanilla

1 c semi sweet chips

Melt 2 T butter in skillet and  toast pecans about 5 minutes.  Remove from heat and set aside.

In mixing bowl whisk together flour, soda and salt.

Melt 2 sticks butter in microwave and add sugars. Mix in mixer.  Add egg and egg yolk, milk, and vanilla.  Mix

Stir flour mixture by hand until just combined.

Stir in pecans and chocolate chips.

Cover and chill at least 1 hour.  Overnight is best.

Preheat oven to 375°  Use parchment lining or silpat.  Use cookie scoop and bake 9-11 minutes until cookies are golden brown.

Let sit on cookie sheet for abt 2 minutes then transfer to wire cooling rack.

You can scoop thes cookies and freeze on a cookie sheet.  When frozen pop in a zip lock bag and save for hot fresh cookies at anytime.  Let thaw a bit before baking at 375° until golden brown.

Cereal Bars/ Camp Cedar Bars

These were made by Rosemary Thackeray for the Thackeray Family reunion at Camp Cedar Utah.  I am not sure this is her recipe but it is close. Great for Primary parties or Ward and family barbecues.

Ingredients:
 1 stick salted butter
9 c mini marshmallows
5 c fruity pebbles or rice krispies
5 c fruit loops
5 c captain crunch with crunch berries

Pan spray a 10 x 14 pyrex dish.

Melt butter over medium heat.  Stir in marshmallows  until melted, use wooden spoon.  Stir in cereal.
Pack down firmly in greased pyrex dish.  Push really hard to compact bars.
Refrigerate until cold and cut with a serrated knife.

Lyons Dinner Rolls

Okay before anyone yells at me for posting these....I honestly have to say  I can't make good dinner rolls with Elsie's recipe.  My cinnamon rolls are good but my dinner rolls stress me out.  Brittany shared this recipe with me and my gosh... I can make dinner rolls. Kerry still uses Elsie's recipe with great success.

Ingredients:
Proof
4 1/2 t yeast  or 2 pkgs yeast
2 c warm water
pinch of sugar

Mix together:
2 eggs, beaten
1/2 c sugar
1/2 c oil
2 T salt
Add 6-7 c flour


Proof yeast with sugar in water for 5-10 minutes or until it bloom or swells.
Mix eggs, sugar, oil, and salt in mixer.  Add yeast mixture. Mix.
Add 3 cups flour and mix. add more flour 1/2 c flour at a time.  Knead dough until smooth.  Dough should start to clean the sides of the mixing bowl...then stop adding flour.
Place dough in a pam sprayed bowl and cover with bread towel.
Let raise until double 1-1 1/2 hours.  Punch down dough and gather into a ball.  With floured hands shape dough into a bit bigger than a golf ball size balls.  Arrange on a cookie sheet about 1/2 inch apart.  (you want these rolls to rise and bump into each other creating soft sides).  Cover and let rise until double about 45 minutes. Preheat oven to 350°.
Bake rolls 25-30 minutes or until golden brown.  Brush tops with melted butter. Cool slightly before serving.

Best Breakfast Cake Ever

This recipe is a Pioneer Woman recipe.

Ingredients:
1 1/2 sticks butter or 3/4 c butter
2 cups sugar
3 cups flour, sifted
4 t baking powder
1 t salt
1 1/4 c whole milk
3 egg whites beaten until stiff

Topping
1 1/2  sticks butter softened or 3/4 c butter
3/4 c flour
1 1/2 c brown sugar
2 T cinnamon
1 1/2 c  pecans, chopped

Preheat oven to 350 degrees
Sift flour, baking powder, and salt, and set aside.   In separate bowl cream butter and  white sugar.  Add flour and milk into the creamed butter and sugar in alternate batches,  mixing until just combined after each addition.
Beat egg whites and fold into mixture with a rubber spatula.
Pour batter into a  well  greased 9X13 .  A cake pan with high sides.

Toppings throw all topping ingredients into a bowl and cut it together with a pastry cutter or fork. The mixture should be clumpy and crumbly.
Dump over top of batter.

Bake for 40-45 minutes or until cake is no longer jiggly.  Serve warm.

Cake Donuts

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We're all about desserts over here and we always have a blast making donuts!  Plain ol' glazed donuts are my favorite but recently I've decided to branch out and try to make Slade's favorite, cake donuts!  It's only been about a year since I've known that they are actually called "cake donuts." Slade calls them "sprinkies" and I assumed that any donut with sprinkles is what he wanted... wrong.  I went on a search for a great recipe and let me tell you, these are legit!  We've made these a couple of times and the whole family gobbles them up!  This is a simple recipe that only requires the dough to be refrigerated an hour, not the usual "refrigerate several hours or overnight" business that comes with other donut recipes.

ENJOY!





Glazed Cake Donuts
(makes about 8 donuts)
Ingredients

Cake Donut

• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 large egg, room temperature and lightly beaten
• 5 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 4 cups vegetable oil (2-3 inches deep in your pan)

Glaze

• 4 cups confectioners sugar
• 2 teaspoons corn syrup (don't have this on-hand so you can sub with 2 t sugar and 1 t hot water combined and then add it to the glaze)
• 1/2 teaspoon vanilla extract
• 1/4-1/2 cup milk

Chocolate Glaze

• make glaze with recipe from above then add 1/2 cup cocoa powder with 1-2 tablespoons milk

Instructions
Cake Donut

1. In a large bowl, sift together flour, sugar, baking powder, nutmeg, and salt.
2. Add milk, egg, butter, and vanilla extract.  Stir until ingredients are fully incorporated.  The dough will be sticky!  Cover and refrigerate for 1 hour.
3. Roll out dough onto lightly floured surface 3/4 inches to 1 inch thick (so they won't be too flat) 
4. Use donut cutter to cut them out (I don't have a special donut cutter so I improvised using circle cookie cutters one being about 3 1/2" in diameter and and small one that's about an inch in diameter.
5. Set donuts onto cookie sheet.

Prepare Glaze

1. Mix all ingredients in a medium to large bowl.  Whisk until they are smooth and you have reached your desired consistency (we like a thick syrup consistency).

Begin Frying

1. Heat oil to 350 degrees and drop donuts in (the original recipe suggested one at a time, but I'm impatient and did two at a time which still worked great)
2. Allow each donut to brown for 45 seconds to 1 minute on one side before flipping and cooking the other side.
3. Remove from the oil and set them on a paper towel-lined plate.
4. Let the donuts cool a bit and then dunk them into your glaze halfway.  Place them on a cooling rack over a baking sheet to allow drips to fall down and off of the donut.  I dip them twice to get a thicker glaze on top!

***Some family members prefer original glaze and others would rather have the chocolate so I make up the original glaze first, dunk half of the donuts, then add the cocoa powder and milk to make the chocolate glaze for the rest.  Also, they wouldn't be "sprinkies" donuts if there weren't any sprinkles involved!

Original recipe taken from https://iambaker.net/cake-donuts/
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Brown Sugar Caramel Frosting

Brown Sugar Caramel Frosting: This frosting is used to frost the filled cookies.  Also a good frosting for banana cake.

7 T  butter
2/3 c brown sugar
1/4 c milk
2 1/4 c powdered sugar
3/4 t vanilla

Melt butter in a small pan over medium heat. Stir in the brown sugar. and cook until sugar dissolves.  Add milk.  Stir in powdered sugar and vanilla.  Beat well.  If the mixture appears to thin add more powdered sugar.

Filled Cookies

These are Kerry's favorite cookies.  His mother made them especially for him.


Filling:  Put all ingredients in a sauce pan, and cook until thick.  Add chopped nuts.

1 c raisins, chopped
1/2 c or less of sugar
1 T flour
1 T lemon juice
1/2 c water
1 c chopped pecans, toasted

Sugar Cookie Dough:

4 c flour
1 t baking powder
1/4 t salt
1 t vanilla
1/2 c less 3T milk

1 t soda
2 eggs, beaten
1 1/4 c sugar
1 c butter

Sift flour, baking powder, and salt together.  Cut butter into flour mixture. Mix sugar, beaten eggs, soda, vanilla, and milk.  Mix with flour mixture. Chill, roll out on floured surface 1/8" thick and cut into 2 1/2 inch circle.  Put a teaspoon of filling in each circle.  Top with another circle. Pinch edges together and bake at 350° for 10-12 minutes or until light brown. Cool and then frost with Brown Sugar Caramel Frosting.

Brown Sugar Caramel Frosting:

7 T  butter
2/3 c brown sugar
1/4 c milk
2 1/4 c powdered sugar
3/4 t vanilla

Melt butter in a small pan over medium heat. Stir in the brown sugar. and cook until sugar dissolves.  Add milk.  Stir in powdered sugar and vanilla.  Beat well.  If the mixture appears to thin add more powdered sugar.

Lemon Rosemary Grilled Chicken

Marinate

1 lb chicken breast cut into pieces
1 T Dijon Mustard
1 T olive oil
1 fresh lemon, zest and juice
1 t salt
cracked pepper
1-2 t garlic paste
1 t chopped fresh rosemary (can use dried)

Mix and cover, and refrigerate overnight or min 30 minutes.  Skewer and grill.

Funeral Potatoes

Ingredients:

3/4 c chopped onion, 1 small
1 clove garlic
1 bag of shredded hash browns
1 c sour cream
1 can of cream of chicken soup
1/4 c parmesan
1 1/2 c shredded sharp cheddar cheese
salt and pepper to taste
1/4 c butter
2 c crushed cornflakes

Preheat oven to 350° Saute, garlic and onion in butter or small amount of olive oil.  Set aside.  In separate bowl combine shredded hash browns(slightly thawed),  sour cream, cream of chicken soup, parmesan cheese,  1 c of the  sharp cheese, and onion garlic mixture.  Mix until blended and spread into a greased 9X13 pan.
Add remainder of the cheese on the top.  In a separate bowl combine cornflakes and butter and spread on top.
Bake 50-60 minutes until golden brown and bubbly.

Baked Parmesan Zucchini

Ingredients:

4 zucchini quartered and cut into spears
1/2 c  grated parmesan cheese
1/2 t thyme
1/2 t dried oregano
1/2 t dried basil
1/4 t garlic powder
Kosher salt
2 T olive oil


Preheat oven to 375°  Spray pan spray on cooling rack and place on a cookie sheet.
 Mix dry ingredients.  Drizzle spears with  oil and then  sprinkle with mixture. Bake  on prepared rack 15 minutes, and then broil  2-3 minutes until crisp and golden brown.  Serve immediately.

Bagels

Great source of Protein

Ingredients:

 1 c flour
2 t baking powder
3/4 t kosher salt
1 c non fat Greek Yogurt (Fage is best)
1 egg white, beaten

Preheat oven 375° Grease parchment or use Silpat.
Blend all ingredients.   Put dough on a floured surface and knead dough about 15 times. Divide into 4 equal balls. Roll each ball into a 3/4 inch rope.  Join the end to make bagels.  Brush on beaten egg white. Sprinkle both sides with your favorite topping.  "Everything Bagel Seasoning"
"Poppy seed, Sesame seed or plain.

Can use this for calzone, pizza crust, bread sticks.   So easy so yummy.

Peanut Butter Cookies

Ingredients:

1 c shortening
1 c sugar
1 c brown sugar
2 eggs
2 t baking soda
2 c flour
1 c peanut butter
1 t vanilla
1/2 t salt.

Cream together sugars, shortening, eggs and vanilla.  Add to dry ingredients and mix.  Roll into balls and press flat  with wet or sugared  fork.  Bake at 350° for 11-13 minutes. I like mine crunchy on edges so I wait until cookies are light brown on edges.

Apple Crisp Topping

Ingredients

1/3 c flour
1/2 c brown sugar
1 t cinnamon
1 c oatmeal
1/2 t salt
1/3 c margarine

Mix together and crumble  on top of fruit crisp filling.  Bake at 375° for 40 minutes.  I will sometimes double or triple topping because it is the best part.

Funnel Cakes

Ingredients:

1 c flour
1 t baking powder
1 egg
3.4 c milk
1/8 t salt

Heat oil to 370°.  Mix all and make a batter.  Using a funnel pour batter in and hold finger over end of funnel to stop it from pouring out.   Over grease, release finger and let batter pour out while you are moving funnel to create a spiral shape.  Fry until golden brown, turning over with tongs.  Drain on paper towels.  Sprinkle with powdered sugar, cinnamon sugar or top with pie filling and sprinkle with powdered sugar.

Coconut Chew Bars

These were another Elsie favorite at Thackeray picnic's in Etna, CA.

Ingredients:

3/4 c powdered sugar
3/4 c shortening
1 1/2 c flour

 Heat oven to 350°.  Mix and press into an un greased 9X13.  Bake crust for 12-15 minutes.

Mix remaining ingredients:

1 c brown sugar
2 eggs
1/2 t baking powder
2 T flour
1/2 t vanilla
1/2 t salt
1/2 c chopped nuts
1/2 c coconut.

Pour over baked crust layer.  Cook 20 minutes.    Cool, Cut, Frost

Frosting:

1 1/2 c powdered sugar
2 T butter
3 T orange juice
1 t lemon juice

Snickerdoodles

Ingredients:

2 c butter flavored shortening
3 c sugar
4 eggs
2 t vanilla
1 t almond extract
4 t cream of tartar
2 t baking soda
1 t salt
5 1/2 c flour

Mix wet, add dry. Chill dough.  Roll into balls and then balls in cinnamon sugar.  Bake 400° for 9  minutes.  They finish flattening out as they cool. Recipe from Joe Rogers

Pineapple Upside Down Cake

Ingredients:

1 yellow or pineapple cake mix
1/2 c butter
1 c firmly packed brown sugar
1 can (20 oz)Pineapple slices or crushed, drained

Preheat oven to 350°
Melt butter in bottom of a 9X13 pan.  Sprinkle brown sugar over melted butter. Arrange pineapple on top of brown sugar and butter. Prepare cake mix according to instructions on box. Pour batter on top of brown sugar, butter and pineapple. Bake for 43-48 minutes, or until toothpick comes out clean.
Cool 5 minutes.  Invert on serving platter

Creamy Meatballs and Potatoes

Meatballs:

2 lbs hamburger
1 c bead or cracker crumbs
1/ 2 T salt
1.4 t pepper
2 eggs
1 T cornstarch
1 t Worcestershire Sauce

Preheat oven to 400° Combine all ingredients in a bowl.  Make 1" balls and place on cookie sheet.  Bake 15 min.  Makes 72 balls.


Preheat oven to 350°
Put in 9X13
20 small potatoes or 5-7 peeled and chunked potatoes
Mix  the following ingredients and spread over meatballs and potatoes

1 can cream of mushroom soup
1 can cream of celery soup
1/2c sour cream
1 t season salt (Season All)

Bake covered at 350° for 1-1 1/2 hours until potatoes are tender.

Buttermilk Drop Doughnuts

Ingredients:

2 c flour
1/4 c sugar
1 t salt
1 t baking powder
1/4 t nutmeg
1/2 t baking soda
1/4  oil
3/4 c buttermilk
1 egg

Heat oil to 375°  Combine first 6 ingredients.  Add rest of ingredients and beat with fork until smooth. Drop by Tablespoons into oil.  Fry for about 3 minutes.  Roll in sugar, cinnamon sugar, powdered sugar or glaze.

Lemon Muffins with Lemon Glaze

Ingredients:

1 3/4 c flour
3/4c sugar
1 T grated lemon peel
1 t baking powder
3/4 t baking soda
1/4 t salt
1 8 oz carton lemon yogurt
6 T butter
1 egg
1 T fresh lemon juice

Heat oven to 375°
Combine dry ingredients.  Whisk together wet ingredients and add to dry. Stir until just barely combined. Pour into greased muffin tins. Bake for 20 min.

Lemon Muffin glaze

Use the rest of juice from lemon and some grated lemon peel. Combine with enough powdered sugar to make a glaze. Poke warm muffins with fork and pour glaze over muffins.

Kim's Sauce

We love this dipping sauce it is well known from a Chinese restaurant " Kims" in Medford, Oregon but is now closed. Our first encounter was dipping egg rolls in it. One day Elsie and Kerry spent hours trying to recreate this sauce. Now that we have found it we put it on everything. Salads, sticky rice, any Chinese food, Japanese foods like Teriyaki chicken.

"Kims Sauce"

Submitted By Mom

2 1/4 c. canola oil
3/4 c. apple cider vinegar
1 c. ketchup
1 1/2 t dry mustard
1/2 t salt
1/4 c liquid egg substitute(do not use raw egg)
1 cup sugar

Chill all ingredients(but sugar) in refrigerator for about 1 hour before mixing. Combine first six ingredients in a blender; blend well. Gradually blend in the sugar .Blend until the mixture emulsifies. Store in refrigerator. Makes 1 quart.
Yum Yum !!!

Sticky Rice

This type of rice is called Sweet rice, sticky rice, Malagkit or glutinous rice. It does not contain gluten, but is named due to its sticky properties. It is grown in Northern Thailand and Laos. It comes in short grain and long grain.  You can buy sweet rice in grocery stores or Asian Markets.


Ingredients:

3 3/4 c water
2 cups sweet rice
1 t salt

Rinse rice.  Cook in "one pot" on rice setting or on stove top.

Stove top method:
Boil water, add rice and salt.  Cover pot and reduce heat.  Simmer for 20 minutes.


Dip in "Kims Sauce" or Fish oil sauce, or your favorite sauce.

Lyons Monkey Bread

Ingredients:

20-24 Rhodes frozen rolls
3/4 c brown sugar
1 stick butter
1 pkg of Cook and Serve  butterscotch pudding (not instant)(dry)

Mix all ingredients except rolls.  Place frozen rolls in greased bundt pan.  Pour sugar mixture over.  Refrigerate overnight.  Bake at 325° for 1 hour.  While warm invert bundt pan onto a serving plate.

Caramel Topping for Pecan Cinnamon Rolls

Ingredients:

2 c brown sugar
1/3 c butter
1/2 c light corn syrup
1/2 c chopped pecans
Mix all ingredients in saucepan and heat for 2 minutes or until sugar has dissolved.  Pour into bottom of baking dish.  Place  cinnamon rolls on top and let rise.  Bake as directed for cinnamon rolls.  Invert pan after removing from oven.

Whole Wheat Muffins Elsie Style

Ingredients:

1 c milk
2 eggs
1/3 c oil or melted butter
2 c whole wheat flour
1/3 c brown sugar
4 t baking powder
1/2 t salt
raisins (opt)
melted butter
cinnamon sugar

Mix wet ingredients, then add dry. Bake at 350° for 15 minutes. While warm, dip tops in melted butter and then cinnamon sugar.

Zucchini Tomato Skillet

Ingredients:

2-3 T oil
4 medium zucchini, sliced
1 small onion chopped
1 clove of garlic, minced
1/2 t basil
1 t sugar
2 fresh tomatoes cut into wedges
1/4 t salt
1/8 t pepper

Heat oil in skillet and fry zucchini until slightly brown.  Push aside zucchini and saute onion and garlic until golden. Sprinkle basil and sugar and stir fry until zucchini is crisp. Stir in tomatoes and heat.  Sprinkle with salt and pepper.  Add Parmesan cheese(opt).  Serve over rice.

Ranch Salad Dressing

Ingredients:

1 cup buttermilk
1 cup mayonnaise
1 1/2 t onion salt
1/2 t pepper
1/2 t garlic powder
2 T dried parsley flakes

Mix and chill for 1 hour.

Green Bean Casserole

Ingredients:

2 cans green beans, drained
1 can sliced water chestnuts, drained
1 can cream of mushroom soup
3/4 cup milk
1 can of Durkee French Fried Onions
salt
pepper


Mix all ingredients with only 1/2 of onions. Bake at 350° for 30 minutes.  Top with remaining french fried  onions, for the last 5 minutes.

Banana Oatmeal Chocolate Chip Cookies

1 1/2 cups of flour
1 cup sugar
1 t salt
1/2 t baking soda
1/2 t cinnamon
1/4 t nutmeg
3/4 c butter, softened
1 egg
2 ripe bananas mashed
1 3/4 c quick oats
1 c semi-sweet  or milk chocolate chips

Directions:

Preheat oven to 375°
Mix together flour, sugar, salt, baking soda, cinnamon, and nutmeg.
Beat in softened butter until crumbly.
Add banana, egg and quick oats, mix well.
Add chocolate chips and nuts(opt)
Spoon onto greased cookie sheet
Bake for 13-15 minutes.  Then place on rack to cool.

Coconut Milk

All the kids that love Indian food ask their Dad to make this for them in the evening.  It is a delicious Indian warm milk.

1 can coconut milk
1 quart of milk
1/2 cup non dairy creamer
1/2 c sugar
1/4 t. cinnamon
1/4 t. cardamon
pinch nutmeg

Heat on stove until warm.  Do not boil.

Pakora Indian Fried Vegetables

Ingredients:

1 cup frozen peas
1 cup chopped cauliflower
1 cup cubed zucchini
1 cup cubed carrots
1 diced onion 

Dice/cube all veggies to be the size of the peas. You can use a variety of veggies. 

Batter:
2 cups flour (add an additional 1T of flour at a time if you want a thicker consistency)

2 cups water

1/2 t turmeric
1/2 t curry
1/2 t garam Masala
1 t baking powder

3/4 t salt 

When making batter, you want to aim for pancake batter consistency. Add 4 cups of diced veggies.


Drop by spoonfuls in a skillet of hot oil on medium heat and fry until golden brown. Salt to taste

Beef Carrot Casserole

This is one of Kerrys favorite dishes.  Probably because it somewhat resembles Lasagna.

Ingredients:

1 pound ground beef
1 clove minced garlic
1/4 c minced onion
1 teaspoon salt
1/4 teaspoon pepper

1 cup sour cream
1/4 cup parsley
2 - 8 oz cans tomato sauce
1 cup cottage cheese
8 oz. cooked egg noodles
1 cup cooked  sliced carrots

1 cup shredded cheddar cheese( for top)

Brown hamburger .  When meat turns brown add onion and garlic.  Cook and stir in tomato sauce and salt and pepper.  Simmer uncovered 5 minutes.
Combine sour cream, cottage cheese, parsley,  carrots and cooked noodles.

Alternate layers, begin and end with cottage cheese mixture
Cottage cheese mixture
Meat mixture

Cook in a greased   9x13
Bake in 350° oven for 30 minutes  last five minutes top with shredded cheese.
If frozen cook 1 hour at 400°

Heath Bar Cake

German Chocolate Cake Mix
1/2 jar caramel topping
1/2 jar butterscotch topping
1 16 oz cool whip
1/2 c coconut
chocolate syrup
1 can sweet and condensed milk
Skor bar bits or heath bar bits

Make cake according to directions on box.  Punch holes with end of wooden spoon in warm cake.  Pour sweet and condensed milk over cake and then butter scotch and caramel toppings. Sprinkle with heath bar bits or skor bar bits.
Let cool completely.  Frost with cool whip, top with coconut and drizzle chocolate syrup and sprinkle with skor bar bits or heath bar bits.

Oreo Dessert

Slade William always requested this as his birthday cake.

Ingredients:

19 oz oreo cookies
2 small packages of instant vanilla pudding
8 oz cream cheese
8 oz cool whip
1/2 c butter
3 1/2 c milk

Leave 12 cookies aside for topping.  Crush the rest of Oreo cookies and mix with melted butter.  Press in a 9x13.  Mix cream cheese, pudding, milk and beat until fluffy. Pour over cookies.  Spread cool whip on top.  refrigerate for 6 hours.  Crush remaining 12 cookies and sprinkle on top.

Lemon Squares

Crust
1 cup butter
2 cups flour
1/2 cup powdered sugar
Mix and press into a 9x13 glass dish. Bake at 350° for 15 minutes.

Topping/Filling
4 eggs
4 T lemon juice
4 T flour
2 cups sugar

Mix for 2  minutes in mixer on high then pour on top of crust.  Bake for 25 minutes. Sprinkle  powdered sugar with sifter over top.  Wait until cool to cut.

Pasta e Fagioli Olive Garden Style

Olive Garden is one of our favorites with their soups, salad, and breadsticks.  McKenzie began making this for us while she was still in high school.

1 c ditalini pasta or mini shells
2 T olive oil
1 lb hamburger
3 cloves garlic
1 onion diced
3 carrots peeled and diced
3 stalks celery diced
3 cups chicken broth
1 16 oz can tomato sauce
1 15 oz can diced tomatoes
1 teaspoon dried basil
1 teaspoon oregano
3/4 teaspoon dried thyme
salt and pepper to tast
15 oz can kidney beans, drained and rinsed
15 oz can of Great northern beans , drained and rinsed



Cook pasta  drain and set aside.

Saute  ground beef in oil in large 10 qt pot until brown.  Add onions, carrots, celery  and garlic and cook for 3-5 minutes.
Whisk in chicken broth , tomato sauce, basil, oregano thyme, Hamburger and 1 c water.  Season with salt and pepper.  Bring to boil, reduce heat and simmer covered until vegetables are tender.

Stir in pasta and beans until heated through
Serve immediately.

Poppyseed Bread Orange Glaze

This is one of my favorites to give away during the Christmas Season.  I use small disposable  tin loaf pans so I can give them away.

Ingredients:

3 cup flour
1 1/2 teaspoon salt
1 1/2 cup  milk
2 1/4 cup sugar
1 1/2 teaspoon butter flavoring
1 1/2 teaspoon almond extract
1 1/2 teaspoon baking powder
3 eggs
1 1/8 cup oil
1 1/2 Tablespoon poppy seeds


Directions
Beat for 2 minutes.  Pour into WELL GREASED small bread pans, about 1/2 full.  Bake at 350° for 45 minutes.  Makes 6 mini loaves, or  2 large loaves.

Glaze:
1/2 teaspoon almond extract
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla extract
3/4 c sugar
1/4 c  frozen orange juice concentrate

Heat ingredients in saucepan and stir until sugar dissolves.  Pour glaze over hot loaves and allow to cool in pans.

Cheese Tortellini Soup

Kerry and I went to a little restaurant in Yreka and had this soup with garlic french bread toast.  Kerry  recreated this recipe.  One of our family's favorites.

Ingredients:


Saute
2 T butter
1 T diced onion
2 minced cloves of garlic
Add:
6 t chicken bullion
1 T dried basil
1 T dried parsley
1 t salt
10 C water

Add tortellini and cook 10-12 min
Add:
3 T tomato paste
1/2 bag chopped spinach or 1/2 bag frozen peas

Elsie's Chocolate Eclairs

Slade and Kerry have gotten really good at making these.  Kerry will call Slade and tell him he made a really big batch of pudding.  This way he hints to Slade to  make the eclairs to go with it.


Ingredients:
1 c water
1 stick butter
1 C flour
dash of salt
4 eggs

Filling:
Cook and Serve Vanilla Pudding prepared

Boil water add butter until it has melted.  Add flour all at once.  Cook stirring constantly until mixture forms a ball around spoon.
Take off heat.  Cool 2-3 minutes.  Add eggs one at a time.  After last egg beat mixture until it is shiny and smooth.
Bake at 450° for 10 minutes then reduce heat until 325° for last 10 minutes.
Cool
Cut in half and fill with  prepared cook and serve vanilla pudding.

Frosting:
Cocoa
Powdered sugar
Butter
Milk

Chevy's Red Rice

Chevy's Red Rice is a "MUST HAVE" for a Mexican feast. It takes a regular burrito or a Mexican meal to an amazing one. Enjoy!

Chevy's Red Rice

2 cans of diced tomatoes, blended
1/2 tsp  chipotle purée** (See note - you can increase up to 2tsp for added spiciness)
1 tbsp  chopped cilantro or 1 tsp of dried
2 cups of water 
1 tsp  chopped garlic 
2 tsp salt 
1/3 cup canola oil 
2 cups long-grain white rice 
½ cup chopped yellow onion

Blend the tomatoes and chipotle purée then stir in the cilantro and set aside.

In a large bowl, combine the water, blended tomatoes, garlic, chipotle purée**(See note) and salt and set aside.

Heat the oil in a large pot/pan over high heat until just before the oil begins to smoke. 

Add the rice and onion and sauté until ¾ of the grains are bright white or slightly brown, 7 to 10 minutes - don’t drain the oil.

Add the tomato mixture from the bowl to your pot and simmer for 15 minutes or until liquid is absorbed.

Remove from the heat, cover and let stand covered for 20 to 30 minutes, stirring every 10 minutes and tasting to see whether the rice is done. 

When the rice is cooked through, fluff with a fork then keep warm until ready to serve.

We usually double this and it keeps well in the fridge and makes great leftovers. 

**Do not omit this ingredient. It provides the main smoky flavor of this rice. CRITICAL ingredient. Chipotle Puree is just a can of "chipotles in adobo sauce" blended up until smooth - easy. They can be purchased at any grocery store, Walmart, Kroger, etc. You can keep leftover puree in the freezer. It will keep up to a year in the freezer. The original recipe calls for 2tsp. My family cannot do spice so I reduced it to 1/2tsp and it provides the flavor with a low spice. 

Julie's Guacamole

Julie's Guacamole

4 avocados
1/4 purple onion, finely diced
1 small tomato, finely diced
1/2 bunch cilantro, finely diced
2 cloves of garlic or 1 tsp garlic powder
1 tsp of cumin
Squeeze of resh lime
Salt and pepper to taste

Add all ingredients. Mash together but do not overmix, I like chunky guacamole. Taste with a chip and add salt and pepper to your liking.

You can really adjust any ingredients to taste. If you like a lot of onion, you can go up to 1/2 of an onion and if you like a lot of garlic, you can increase the garlic... you get the picture :) This is just my basic starting point.

Great addition to any party, meal, or mexican feast :)

Easy Cream Cheese Pesto Dip

Make this!! I promise everyone will thank you when you bring it to your next get together! It's fast, easy and delicious, like lick the foil clean delicious!! I acutally have a friend who litterally licks the foil everytime I bring this dip... she's so funny!

Easy Cream Cheese Pesto Dip

8oz cream cheese

1/3-1/2 cup jarred pesto

Diced Tomato

Shredded mozzarella

Directions:

Lay out a piece of foil. Put the brick of cream cheese in the center of the foil. Pour the pesto on top of the brick of cream cheese. Wrap foil loosely around it and place it on an oven proof dish and bake at 300 for 15-20 or until the cream cheese is soft throughout. Once cream cheese is melt-y, sprinkle tomoatoes and shredded mozzarella and turn on the broiler and watch closely until the mozzarella cheese browns on top.

Serve with pretzle thins, pita chips, veggies or anything you want to dip in it. Pretzle thins are the best!!

Potato Soup with Yummy Noodles

If ever your budget is tight this soup is a yummy delight.

Ingredients

5 large potatoes peeled and cut into chunks
1 C flour
1 egg
Salt
Pepper
1/4 c butter
1 C milk
1 T cornstarch
1/2 C water

Boil potatoes in salted water.  While boiling, mix 1 c plain flour, 1 egg and salt and pepper(noodle mixture) and  before potatoes are done drop noodle mixture by small spoonfuls into boiling  potato soup. When potatoes are done , drain some of the water off if you think there is to much, and add 1/4 c butter, 1 c milk, and thicken with 1 T cornstarch that has been mixed with 1/2 warm water.

If you love the noodles feel free to double the noodle mixture.

Porcupine Meatballs

I used to make these all the time for dad.  He loves them.

Ingredients:

1 1/2 lbs ground beef
1/2 c uncooked long grain rice
1 t salt
1/2 t pepper
1 T minced dried onion
1 can tomato soup
1 can of water

Mix first 5 ingredients into meatball shape.  Drop into soup and water then  cover and simmer for 1hour, or until the rice is tender.   Serve with corn and other sides.

Mexi Casserole

Ingredients:

1 lb ground beef
1 package of taco mix
1/2 chopped green pepper
1/2 chopped onion
1 can kidney beans, drained
1 can mexi corn, drained
Jiffy cornbread mix(  1 egg,  1/3 c milk
1 c grated sharp cheddar cheese

Directions;
Fry up top 4 ingredients.  Add canned beans and mexi corn.  Top with Jiffy Mix batter.
Bake at 400° for 20 minutes.  Last 5 minutes top with cheese.

Layered Green Salad

This is a traiditonal Christmas salad that I still make to this day. Enjoy!!

Layered Green Salad

1 can sliced water chestnuts

Chopped Celery 

10oz frozen peas

Shredded Lettuce

Chopped Green Onions

Mayonnaise

1 Tbs. Sugar

Parmesean Cheese

Layer in a clear bowl (if you have one): water chest nuts, a layer of celery (however thick), break up frozen peas (do not coolk) and spread over celery. Mix onions and lettuce and layer over peas. Stir mayonnaise and frost the top of the salad like a cake. Be sure to seal the edges. Sprinkle with sugar and parmesean cheese. Let set overnight or at least 6 hours. Recipe by Jane Friden

Tar Bars Licorice Candy

Famous Thackeray treat.  It is like a caramel but licorice.  We used to drive to "The Nut Tree" in Vacaville California and buy these treats  "Tar Bars."  Always a stop on our way to the Oakland Temple.

Ingredients:

1 can sweet and condensed milk
2 c sugar
1 c butter
1/4 t salt
1 1/2 c light Karo syrup
1 tsp Anise extract
1 tsp Black paste food color(do not use liquid)

Cook first 5 ingredients and stir constantly until temp is at 234° Take off stove and add Anise oil and black paste food color.
Pour into a 9X13 buttered or Pam sprayed dish.  Cool
Take out of dish and lay on buttered counter.  Cut into strips  and cut into pieces. Wrap in wax paper, clear wrap.
Hint:  I use a buttered sharp knife, and to release candy from 9X13  dip bottom of the dish in hot water for a few seconds.

Kerry's Lasagna

This lasagna is good - A+ good. Dad makes homemade noodles to go in it which kicks it up a notch but I use store-bought ones and it's an "acceptable" substitute :) This is Garrisons all-time favorite, #1 requested meal. Chase hates lasagna in general but loves this one. For me, the fennel is a must but it can be left out if you don't care for the taste of fennel. I recommend making the french bread found HERE to go with this dish.

Kerry's Lasagna

1lb sweet Italian sausage
1lb lean ground beef
1 large white onion, minced
5 cloves garlic, crushed
28 oz can crushed tomatoes
12 oz tomato paste
15 oz can tomato sauce
1/2 c chicken broth
2 tbs white sugar
1/2 c chopped fresh basil
1 tsp fennel seeds (optional)
1 tsp ground oregano
1/2 tsp salt
1/4 tsp ground black pepper
1/4 c + 2 tbs chopped fresh parsley, divided
1 lb lasagna noodles (Dad makes homemade noodle. Find the recipe for his homemade noodles here)
30 oz cottage cheese
1 large egg
1/2 tsp salt
1/8 tsp ground nutmeg
1 pound mozzarella cheese
1 cup Parmesan cheese

In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.

Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.

In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble the lasagna.

Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan.

To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow the cheese to brown. Serve hot.

Honey Butter by Elsie Thackeray

Ingredients:

1 c honey
1 c butter

Refrigerate honey, butter , mixing bowl and beater for at least 1 hour before mixing.  Beat ingredients until smooth.

Jarvis Chocolate Bundt Cake

A lady in our Lincolnton Church was famous for this cake.    ****Read secret****

Ingredients:
1 Betty Crocker Hersheys Milk Chocolate Cake Mix
1 small chocolate pudding mix
1/2 c water
1/2 c canola oil
1 c sour cream
4 eggs
2 large handfuls of semi sweet chocolate chips
  Mix together until smooth adding in chocolate chips last.

Bake at 350 in greased bundt pan.  53m-1 hr.  ****Secret is to  put hot cake directly into a covered tight cake server like  Tupperware and let sweat for 2 hours.

Pistachio Salad or Watergate Salad

Favorite of Dougs for Thanksgiving.  At my house it was called Watergate salad.  It is a pretty sweet salad.

Ingredients:

2 cans pineapple tidbits, drained
2 cans Mandarin oranges, drained
2 Packages Pistachio instant pudding, dry
 1 c  red grapes, sliced
 1/2  c. pecans, chopped
2 cups mini marshmallows
1 10-12 oz cool whip

Mis all ingredients together and chill until ready to serve.

North Carolina Baked Ziti

When I lived in Lincolnton, NC this was a favorite casserole to take to families for service opportunities.  So delicious.

Preheat oven to 350°. Grease 9X13

Ingredients:

1 lb. hamburger
1/2 onion chopped
2 cans spaghetti sauce
1lb. ziti pasta
1 1/2 c sour cream
 8 oz package of provolone slices
2 cups mozzarella cheese
1/4 c parmesan cheese

1. Brown 1 lb of hamburger with some chopped onion.
Add 2 cans of spaghetti sauce.

2.  Boil 1 lb. of ziti pasta and drain

3. Layer:
1/2 cooked ziti
cover with provolone cheese slices
1 1/2 c sour cream
1/2 spagetti sauce
rest of ziti
cover with grated mozzarella cheese
rest of spaghetti sauce
top with Parmesan cheese

Bake 30 minutes

Meat Bean Potato Casserole

Meat Bean Potato Casserole

1 lb hamburger

1/4 c chopped onion

1 t garlic salt

1 can green beans

5-6 potatoes

1 can cream mushroom soup

1/4 c milk

1 c. shredded cheddar cheese

Brown hamburger with onion and garlic salt. Mix browned hamburger with green beans and put in the bottom of a 9x13. Peel and thinly sliced potatoes. Layer potatoes on top of bean/meat mixture. Mix milk and cream of mushroom soup together and spread it on top of the potatoes. Sprinkle with cheddar cheese. Cover and bake at 350 for 45min-1hour until potatoes are fork tender. 

Chicken Tikka Masala

Chicken Tikka Masala

Chicken:
2 lbs or 6 breasts of chicken
Cut into bite-size pieces and saute.

Sauce:
Sauté in 2T butter until tender:
2 cloves garlic
1⁄2 inch fresh ginger grated or 1 teaspoon ground ginger
1 large onion

Blend:
sautéed ingredients 
1 T fresh lime or lemon juice
1⁄4 - 1⁄2 c chopped cilantro or to taste
2 t turmeric
1 T cumin
1/2 cup brown sugar
1 T Garam Masala
1- 6 oz can tomato paste
1 small can of tomatoes with chilis,  mild

Simmer in pan for 10 minutes.

Add 1 cup of cream (or half n' half).  and cooked chicken to sauce and simmer 15 to 20 min.

Add salt, pepper and sugar to taste.

Thicken as needed.

**Add 1⁄2 teaspoon of red pepper if you like hotter food.

Serve over basmati rice. If you like add fennel, peas and shaved carrots to the rice.

Sprinkle with fresh cilantro


Variation:  Butter chicken:  add 1/4 cup butter