Butter Cream Frosting 

2 c unsalted butter

6 c powdered sugar (measured then sifted)

1/4 c cold heavy cream

1 t vanilla bean paste 

pinch of salt

Beat butter with mixer for 2 minutes until light and fluffly and pale in color.

With mixer on slow speed , gradually add the powdered sugar, followed by the heavy cream, vanilla and salt.

Once all of the ingredients are combined turn on the mixture to medium high and beat for 3-5 minutes.  Scrape down the sides of the bowl and beat for a couple more minutes.

(I wanted to make those cupcakes with big piped frosting on the top.  This recipe was recommended by Kindra for this purpose)

 Best Bran Muffins 

Ingredients

• 2 cups of Bran Flakes
• 1 cup buttermilk
• 2 eggs
• 1/3 c oil 
• 2/3 cup light brown sugar , packed
• 1 cup  grated carrots , grated on small/medium size holes
• 1 cup chopped pecans, optional
• 1 cup raisins
• 1 Tablespoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 t salt 
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Instructions

• Preheat oven to 375 degrees. Line a standard muffin tin with paper liners or grease with cooking spray.
• Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump.  Crush Bran Flakes.( 1 1/2 cups after they have been crushed) Then mix together Bran Flakes  and buttermilk, let stand 5 minutes.
  
  
• Grate the carrots and chop pecans (if using) and set aside.
  
  
• Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
  
  
• Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!).
  
  
• Divide batter among muffin tins, filling them full. Bake for 25 minutes or until a toothpick inserted in the center comes out clean
• Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.

Hawaiian Haystacks

3-4 cooked and diced chicken breasts

2 cans cream of chicken soup

Milk add  enough to make a gravy consistency

Heat in saucepan until warm  add more milk if needed.

Toppings:  Use only the toppings your family likes

Pineapple tidbits(sweetened)

grated cheddar cheese

shredded coconut

sliced mushrooms

chopped green pepper

chopped green onions

Maraschino cherries (no stems)

sliced black olives

diced  fresh tomatoes

crunchy chow mein noodles

Serve over rice, top with chicken gravy(made above) and the toppings of your choice. 

Baked Oatmeal

 Baked Oatmeal

Ingredients:

2 C Old Fashioned Oatmeal

1/2 c brown sugar

1/4 c chopped nuts

1/3 c dried fruit

1 t baking powder

1 1/2 c milk

1/2 c unsweetened applesauce

2 T melted butter

1 egg

Preheat 375 degrees.  Stir wet ingredients, Add dry ingredients.  Spray 9X9 square baking dish with cooking spray.  Pour oatmeal batter in.  Bake 20 minutes. 

Southern Skillet Cornbread

 This cornbread is my family tradition.  It s true southern cornbread baked in a black cast iron skillet.

It is not a  sweet cornbread.  I  break it up and put it in  a glass of milk and eat it with a spoon.  My mother and grandfather would put it in  a glass of buttermilk and eat with a spoon.

Heat a heaping Tablespoon of Crisco shortening in black cast iron skillet in oven at 350.

In a bowl mix

2 cups White Lily self rising corn meal( you can take your cornmeal and make it self rising by adding 3 T baking powder and 1 t salt)(not as good as the White Lily)

2 eggs

2  Heaping T white flour

Pour some of the melted crisco into the batter and then add buttermilk until it resembles a cake batter.  Pour into hot cast iron skillet and bake 30 minutes.

Turn out onto plate to cool

Macaroni Salad Kerry Style

 

8 oz Pasta/or Ditalini Pasta (cook and drain)

3/4 cup finely diced green or red pepper

1/3 c finely sliced celery

1/3 c finely diced red onion

1 c frozen  petite peas

 1/2 c small cubed cheese 

1/2 c sweet pickle relish

Dressing

3/4 c mayo

1/4 c sour cream

1 T red wine vinegar( can use white or apple cider)

1 T sugar

2 t dijon mustard

1/4 t salt

1/4 t ground black pepper

1/8 t garlic powder

Mix and cover and let chill for about an hour.

Vegetable Korma

Vegetable Korma

Sauté until potatoes are tender:
1 1/2 T oil
1 small onion, diced
1 large potato, cubed

Add, sauté for 1 min:
1 teaspoon minced ginger
4 cloves garlic, minced

Add:
1 1⁄2 c cream or half and half.
1-4oz can tomato sauce – Or sauce from chicken tikka
2 teaspoons salt
1-3 T sugar
1/2 T curry powder

Add:
2 to 3 cups of frozen or fresh vegetables that you enjoy.
    (I like peas, cauliflower, carrots, sugar peas, broccoli.)

Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to
serve.

Wienies and Rice

It's just one of those things.  I can't explain it.  You either love it or loathe it.  I won't recommend it, but if you're feeling up try it, I won't stop you.  It's a major hit around my house!  At least for the kids.  I haven't quite convinced my husband it's edible.  :)

YYYYYYYYYYYYYYYYuMMMMMMMMMMMMMMMM!

FYI: For me and my 4 kids, we triple it and rarely have leftovers.


Wienies and Rice

1 T flour
1/2 c catsup
1 t vinegar (original recipe - 1 T)
2 t sugar
1 t mustard
3/4 c water
1/2 lb. Hot Dogs sliced

In a skillet, combine flour, catsup, vinegar, sugar, and mustard.  Add water 1/4 c at a time.  Add hot dogs and bring to a boil of Med High heat.  Let simmer for 5-10 minutes.  Serve over rice.

Broiled Tilapia Parmesan

I was talking with my friend, Nicole, about how making dinner can be frustrating at my house because I don't have even ONE meal that everyone likes. Someone is always protesting. She agreed that it's that way at her house, except for ONE meal. All three of her girls LOVE it and are excited when she makes it. It's FISH (this recipe) and quiona! Her girls are young, ages 22mo - 6 years old. I had to have this fish recipe! I have tried feeding my kids fish a lot with very little positive feedback! 

She shared this recipe with me about a month ago. It's been so well received around our house, we've had it at least 4 times :) I still have one major protester... but I will take that. With other fish recipes I have tried, usually Douglas and I are the only fans. So with this recipe, we gained 4 more fans of fish :)

If you are hesitant about fish or know your kids will resist, try this recipe. We had good luck with it. YUM!

Broiled Tilapia Parmesan

Parmesan Topping:
1/2 c parmesan cheese*

2 T olive oil or butter, softened

2 T mayonnaise

2 T fresh lemon juice

1/4 tsp dried basil

1/4 tsp ground black pepper

1/8 tsp onion powder

1/8 tsp celery salt

2-3 pounds tilapia fillets

Preheat your oven's broiler.  Line a broiler pan or rimmed baking sheet with aluminum foil, spray with cooking spray.

In a small bowl, mix together parmesan cheese, oil, mayo, and lemon juice, dried basil, pepper, onion powder, and celery salt. If it's too thick, drizzle olive oil or lemon juice until it's spreadable. This is a lot of topping, enough topping for 2-3lbs of fish. I have refrigerated this mixture at this point and warmed it in the microwave for 30 seconds when it's time to use. I imagine you could freeze it for future use as well. Mix well and set aside.

Arrange fish in a single layer on the prepared pan. Broil a few inches from the heat for approx. 4-5 minutes.  Flip the fillets over and broil for another 4-5 minutes.  Remove the fish  from the oven and spread about 1T of the parmesan cheese mixture on the top side.  Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork.  

*If using freshly grated parmesean, use only 1/3c. You may also need to microwave the mixture for 15-30 seconds to get a smooth consistency.

Serves 6 adults

Recipe by Nicole Moore

Garlic Sirloin

You need to put this one your grilling to-dos before summer over!!

Garlic Sirloin
1 lb sirloin steak
1/2 cup butter
2 TBS minced garlic
1 TBS garlic salt
1 tsp salt

 Melt butter. Mix together butter, garlic, garlic salt and salt. Cut steak meat into about 1.5 inch pieces (cubes).
 Baste butter mixture onto steak pieces. (We put meat and butter mixture in a large ziploc and coated)

Stick steak pieces onto kabob sticks. Grill for about 15 minutes.

 Rotate skewers every couple of minutes, cooking evenly on each side.  Re-baste meat throughout grilling process, because a lot of the flavor will cook off. Check steak temperature when you are done grilling, meat should be 150 for medium well/ or cut one piece open to check the color inside, should be light pink for medium well steak.

You could also use this recipe for cooking steaks this way.

Breakfast Burriots

I found this recipe not too long ago and I make excuses to eat these multiple times a week. Breakfast, Lunch, Dinner. It doesn't matter, they are great any time of day. Try one and you'll never eat a breakfast burrito w/o roasted tomatoes again! Delicious.

 Breakfast Burritos

1-2 cups grape tomatoes, cut in half
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper

4 large whole wheat tortillas
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes

grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices

Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. This step is a MUST! It makes the burrito superior to any other :) They will look like this when they are done:

While these are cooking, scramble the eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.

Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter (I don't use butter, just heat), for just a few moments on each side. Put the warm and toasted tortilla on a plate, then lay the spinach down the middle. Spoon on some of your roasted tomatoes and onions, scrambled eggs, top with cheese and avocado.

I fold mine up like a taco b/c I don't' think their is a burrito shell big enough to contain it all. If you can roll it like a burrito, do so. If not, get a fork and enjoy what falls out after your breakfast burrito/taco is eaten.

Josie H's Chocolate Chip Cookies

Late one evening a group of my high school friends got together and Josie made these. I, to this day, don't understand how a cookie can be so heavenly :) Because of this act alone, I believe every family should name their first born daughter Josie.

I love these cookies so much I changed their name to "chocolate chip treats", in my house, so that when you refer to these cookies, you refer to ONLY these cookies. :)


Chocolate Chip Cookies
Printable Version

1 1/2 c butter flavored shortening
1 c + 1T brown sugar
1 c + 1 T white sugar
3 eggs
1 1/2 t vanilla
1 t water
3 1/2 c flour
1 1/2 t salt
1 1/2 t baking soda
1/2 bag milk Chocolate Chips
1/2 bag milk Mini M&Ms

Preheat oven to 375. Cream the shortening and the two sugars. Add the eggs, vanilla and water. Mix until well combined. Combine flour salt and baking soda and add them to the mixer. (I don't like to make things any harder than they need to be, so I always add 3 cups of flour, the salt, the baking soda, and then the last of the flour to my mixer... THEN mix until almost combined.) Mix until almost combined. Add chocolate chips and m&ms and mix until combined. (We like to mix it up and use half peanut butter chips, or mint chocolate chips, or really large chips, or JUST chocolate chips, or press regular M&Ms in the top after baking, do your favorite) I use my mini ice cream scoop to make perfect little cookie balls. I have also seen my sister drop by the spoon full to make exceptionally beautiful cookies. Bake for 9 min, or until they have barely begun to brown on the sides or on the tops. Don't over bake, to ensure maximum deliciousness. ENJOY.

Recipe by Josie H.

Green Chicken Chili

I have made this chicken chili for our ward chili cook off several years in a row. It's never won an official award, but has had many compliments. You can make it as spicy as you like, depending on heat of green salsa you buy. If you wanted to add more heat per bowl you could sprinkle pepper jack cheese on top. I think it is quiet good. It's different than your average pot of chili. Enjoy.



Green Chicken Chili
Printable Version

1 quart chicken broth
1-1/4 pounds skinless, boneless chicken breast halves
4 large handfuls tortilla chips, plus more for serving
2 tablespoons vegetable oil
1/2 bunch scallions, thinly sliced (about 1 cup)
2 teaspoons dried oregano
2 teaspoons ground cumin
One 15-ounce can small red beans, drained
1 cup jarred green salsa


In a deep skillet, bring the chicken broth and chicken breasts to a simmer over medium heat. Reduce the heat slightly and poach the chicken, turning occasionally, until just cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool. (If you like shredded chicken, follow this step as listed. I like small chunks of chicken personally. I either use leftover chicken from something else cut into cubes or cut raw chicken into bite size pieces and cook up in a bit of EVOO.)

Crumble the 4 handfuls of tortilla chips into a food processor and add 3 cups of the hot broth; let sit to soften. Reserve the remaining 1 cup broth.

In a large saucepan, heat the oil over medium heat and add the scallions, oregano and cumin; cook until the scallions are softened, about 2 minutes. Pour the remaining cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.

Puree the chips and broth in the food processor until smooth, then whisk the chip mixture into the bean mixture. Shred the chicken, add to the chili and cook over medium-low heat, stirring, until heated through. Serve with extra tortilla chips.

Recipe by Rachael Ray

Pink Peppermint Whipped Cream

 

Pink Peppermint Whipped Cream

Printable Version

1/2 c heavy cream
2 T pulverized peppermints
1 T powdered sugar
1 T crushed peppermints
 
Beat cream, pulverized peppermints, and sugar until stiff peaks. Pipe or spoon onto parchment paper. Sprinkle with crushed peppermints. Freeze until firm, about 20 minutes. Place in freezer bag for long term storage. Drop into hot chocolate. Yummmm.

Pasta Italiano

This dish is good when you are in the mood for a light dinner. Serve with green veggie and bread. It's fast, easy and delicious.


Pasta Italiano
Printable Version

3 garlic cloves
2 t olive oil
28 oz can chopped tomatoes
1 t crushed red pepper**
1 lb. penne pasta, cooked
mozzarella cheese, to taste

Sautee garlic in oil. Add tomatoes and pepper. Simmer about 40 minutes. Toss with penne. Salt and pepper to taste. Stir in cheese before serving.

**(Julie note: I only add 1/4t of this and a couple of my family members were "burning their faces off." Hehe... just for anyone out there that is "heat" conscience)

Oh Boy Waffles

Oh Boy Waffles
Printable Version

2 1/4c flour
3/4 t salt
2 eggs
1/2 c oil
4 t baking powder
1 1/2 T sugar
2 1/4 c milk

Combine ingredients, just until moistened. Spray waffle iron with cooking spray before the 1st batch and again later if waffles begin sticking.

Buttermilk Pancakes

Buttermilk Pancakes
Printable Version

2 c flour
1 1/4 t baking soda
3/4 t baking powder
1/4 c butter
1 t salt
2 eggs
2 c butter milk (2 T of vinegar or lemon juice added to 2 c milk = butter milk)

Sit dry ingredients, add other ingredients. Stir well. Cook.

Alton Brown Suggestions to perfect pancakes:
Combine dry ingredients. Combine egg whites and milk. Combine egg yolks and melted butter. When slightly cooled, add whites liquids to yellow liquids. Mix Dry and Wet. Stir JUST UNTIL COMBINED. Be very careful not to stir beyond what is needed, as it will cause your pancakes to toughen. There may still be small lumps that will cook out. Make sure you test the temperature of your griddle. It should make a drop of water dance, not evaporate immediately. Pancakes should take 2-3 minutes to cook. Butter surface by buttering and then wiping clean with a paper towel. No more butter is needed. Use ice cream scoop or measuring cup to get uniform pancakes. May keep warm in 170° oven for about an hour. Make your own pancake mix by combing the dry ingredients and storing. They will keep fresh for 3 months in an air tight container.
*Lately I have been using milk instead of buttermilk.  We like it better that way.  Do what you like best :)

Monkey Bread

Monkey Bread
Printable Version

3 cans refrigerator biscuits
1 t cinnamon
1/3 c sugar

1/2 c sugar
1/2 c brown sugar
1/2 c butter

Cut biscuits into 4 pieces. Combine 1/3 c sugar and cinnamon in plastic bag. Shake biscuits in cinnamon and sugar. Place them in greased bundt pan. Sprinkle on remaining cinnamon and sugar. Bring 1/2 c sugar, brown sugar and butter to a boil. Pour over biscuits. Bake at 350° for 30 min. until done. Cool. Gently turn onto a serving plate.

Taco Chili

Taco Chili
Printable Version

1 can of kidney beans
1 can pinto beans
1 1.25oz pkg taco seasoning mix
1 1oz pkg ranch salad dressing mix
3 T dried minced onion
1 t chili powder
1/4 t ground cumin
2 c water
1 can diced tomatoes with green chiles
1 16oz can tomato sauce
1 lb ground beef

Brown and drain beef. Add seasoning packet, water, diced tomatoes and green chiles, tomato sauce, and drained beans. Heat. Serve with corn or tortilla chips.

Spice Level 6 Option: For the taco seasoning mix use "HOT Taco Seasoning Mix".

Aunt Amy's Chili

Aunt Amy's Chili
Printable Version

1-2 lb. ground beef
2 cans chili beans
1 can kidney beans
1 can black beans
2 cans diced tomatoes
2 teaspoons cumin
2 teaspoons chili powder
1 Tablespoon vinegar
1 Tablespoon sugar

Do Not Drain Beans! Brown beef, add remaining ingredients. Heat 15 min or until warm. You can use any kind of beans. Serve with sour cream, green onions, cheese, avacadoes, chips, crackers etc.