Texas Sheet Cake

This is super tasty--I made it for a Ward party & took 2 big platefuls & they were gone in no time--it was a big hit!

Texas Sheet Cake


2 C. flour

2 C. sugar

1/4 tsp. salt

4 Tbsp. (heaping) cocoa

1 C. butter

1 C. boiling water

1/2 C. buttermilk (if you don't have buttermilk, do 1/2 C. milk plus 2 tsp. vinegar or lemon juice)

2 eggs, beaten

1 tsp. soda

1 tsp. vanilla





Frosting

1 3/4 stick butter (I just did 1 cube & it worked great)

4 Tbsp. (heaping) cocoa

6 Tbsp. milk

1 tsp. vanilla

3 1/2 C. powdered sugar

1/2 C. finely chopped pecans (optional)





In a mixing bowl, combine flour, sugar, & salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water & allow mixture to boil for 30 seconds then turn off heat. Pour over flour mixture and stir lightly to cool. In a measuring cup, pour the buttermilk & add beaten eggs, soda, & vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into a greased jelly roll pan and bake at 350 degrees for about 20 minutes. While cake is baking, make the icing. Melt butter in saucepan. Add cocoa, stir to combine then turn off heat. Add the milk, vanilla, & powdered sugar. Stir together. Add the pecans, stir together & pour over warm cake.








recipe from Pioneer Woman

Ambrosia Salad or 5 Cup Salad

This is really fast, easy, & tasty!

Ambrosia Salad or 5 Cup Salad


1 can mandarin oranges

1 small can crushed pineapple, drained (tidbits would work too)

1 C. coconut

1 C. mini marshmallows

1 C. sour cream

1 banana, cut up into small slices (add right before serving)





Mix all ingredients together in a bowl. Let chill for an hour or so before serving (add in the banana right before serving, otherwise it will be brown). Store leftovers in the fridge.





recipe from Mom

Microwave 3-Minute Fudge

This fudge is seriously SO GOOD & SO EASY! I took this to a party & they couldn't believe that is was microwave fudge--you must try this!

Microwave 3-Minute Fudge


2 pkg. milk chocolate chips

1 can sweetened condensed milk

1/4 C. butter

1 tsp. vanilla



Put all ingredients (except vanilla) in a microwaveable bowl & microwave for 3 minutes. Take out & stir until creamy. Add vanilla. Put in a buttered 8x8 pan & refrigerate until stiff.



*You can also make cookies & cream fudge, just use white chocolate chips (instead of the chocolate) and stir in some crushed Oreos at the end with the vanilla.



*You can also make mint fudge with this recipe!  Just use 1 bag of milk chocolate chips and 1 bag of the Nestle dark chocolate & mint morsels (picture below).  Everything else is the same.

Sometimes these chips can be hard to find, so buy a few if you see them!  They are seasonal (during Thanksgiving & Christmas) and I usually get them at Walmart.

recipe from Barb

Chex Mix

We love Chex mix! It's so tasty & smells SO GOOD while you bake it! Homemade is so much better than the stuff that you can buy--it's a must try!

Chex Mix


3 C. corn Chex

3 C. rice Chex

3 C. wheat Chex

1 C. mixed nuts

1 C. bite-sized pretzels

1 C. garlic bite-sized bagel chips (I couldn't find the small ones, so I just broke-up the big one's into little pieces)

6 Tbsp. butter, melted

2 Tbsp. Worcestershire sauce

1 1/2 tsp. seasoned salt

3/4 tsp. garlic powder

1/2 tsp. onion powder



Put chex, nuts, pretzels, & bagel chips in a big bowl. Add spices & Worcestershire sauce to melted butter & mix together. Pour over cereal & stir really well so everything gets evenly coated. Pour everything onto a jelly roll pan & bake at 250 degrees for 1 hour (stirring every 15 minutes). Take out of oven & let cool completely & then store in an air-tight container.





recipe from Mom

Sugar Cookies & Frosting

I absolutely LOVE these sugar cookies--they're so good! I love to use red hots when I make them for Christmas or Valentine's Day...

..and candy corns when I make them for Halloween!

Sugar Cookies

2/3 C. butter, softened

3/4 C. sugar

1 tsp. vanilla

1 egg

4 tsp. milk

2 C. sifted flour

1 1/2 tsp. baking powder

1/4 tsp. salt




Thoroughly cream butter, sugar, & vanilla. Add egg & beat until light & fluffy. Stir in milk. Sift together dry ingredients & blend into creamed mixture. Divide dough in half & wrap in plastic wrap. Chill for 1 hour. On lightly floured surface, roll to about 1/8 inch thickness (or however thick you desire). Cut in shapes with cutters. Bake on greased cookie sheet at 350 degrees for about 5 to 8 minutes. DO NOT OVERBAKE! Cool slightly & remove from pan. Makes 2 dozen cookies. Frost the cookies after they are completely cooled.




*I always double the recipe so that I have some to share :)




Frosting 

1 C. softened butter

4 C. powdered sugar (this is just an estimate--I always just dump some in & add more if needed)

1 tsp. vanilla

2 Tbsp. milk (again, I just dump some in until it's the right consistency)



Beat until it's well mixed and smooth.






recipe from my Mom

French Dips

These are seriously so easy & SO GOOD! Definitely a must try!

French Dips

3 1/2 lb. beef chuck roast (I think mine was a rump roast & it worked great)

1 can beef consomme (I used Campbell's)

1 can beef broth

2 cubes beef bouillon

1/2 to 3/4 pkg. (of a 1 oz. pkg.) onion soup mix

salt, to taste

pepper, to taste

onion powder, to taste

garlic powder, to taste

buns or rolls





Place roast in crock pot & season with salt, pepper, onion powder, & garlic powder. Mix beef consomme, broth, & onion soup mix. Pour over roast. Place bouillon cubes on opposite sides of the roast. Cover & cook on low for 7-8 hours (I used a frozen roast, so I did mine for a little longer--or you can turn it on high for a while). Take out the meat & slice or shred it & put it back in the juice for 1/2 to 1 hour before serving. Serve on rolls or buns & dip in the au jus.




*You can also put mozzarella or provolone cheese on these, but we liked ours just as well without the cheese.




recipe from Megan on Tasty Kitchen

Shepherd's Breakfast

We like to have breakfast dinners quite often & this goes great with pancakes or muffins!

Shepherd's Breakfast

1-2 cups frozen potatoes, enough to cover bottom of pan (I use southern style--it's also really good with leftover baked potatoes cut up into small chunks)

1-2 Tbsp. butter

eggs (I usually use 4)

milk (about 1/4 C.)

cheese

bacon or ham (optional--I don't use it, but it's really good)

salt (I like to use seasoned salt)

pepper




Melt butter in bottom of pan. Put in potatoes & season with salt & pepper. Cook over medium heat until browned & heated through. Mix eggs & milk in a small bowl & pour over potatoes. Stir with spatula so that the eggs scramble. After the eggs are all cooked, sprinkle some cheese on top & turn off heat & put on the lid so the cheese will melt. Serve with ketchup, hot sauce, or salsa.



*If you're using bacon or ham, you can add it in with the potatoes or eggs--whichever you prefer.






recipe from Mom

Baked Apple Steel Cut Oats

This was such a yummy breakfast! Definitely a must try & I'm not even a huge oatmeal fan :)

Baked Apple Steel Cut Oats


2 apples (cut into small chunks)

3/4 C. steel cut oats

1 1/2 C. milk (I do 3/4 C. water and 3/4 C. milk)

cinnamon (to taste)

brown sugar (to taste)

peanut butter (to taste)



Put apple chunks into bottom of a 9x9 baking dish. Sprinkle steel cut oats on top & then pour on milk. Bake at 400 degrees for 40-50 minutes or until it's bubbly & the oats have soaked up the milk. Top each serving with cinnamon, brown sugar, & peanut butter, or whatever you want. Can also serve with cold milk if desired.



*This also works great in the crockpot! The cooking time will just depend on your crockpot, but mine takes just over an hour to cook if I do it on high (I haven't tried it on low yet). Also, I always like to spray my crockpot with Pam--it makes clean-up a little easier.






*I'm pretty sure that you can buy the steel cut oats in bulk at Winco--I just get Bob's Red Mill steel cut oats at Giant Eagle since we don't have a Winco :(






recipe from eastcolomom

Pasta Salad

This is really easy & yummy!

Pasta Salad


1 (16 oz.) pkg. tricolor spiral pasta

1 (16 oz.) bottle Italian dressing (I use fat free and you can use more or less--depending how strong you want the flavor to be.  I usually use about 2 bottles.)

broccoli (cut-up)

cauliflower (cut-up)

carrots (cut-up)

sliced olives



Cook the pasta according to the directions on the package. Drain & let cool for a few minutes. Put everything together in a big bowl & let sit for a few hours in the fridge.  The pasta will soak up the dressing, so I always add some more before serving it.




*You can add whatever veggies you want--that's just what I like to use.






recipe from Mom

50 Free Christmas Cards!

Shutterfly is giving bloggers 50 holiday cards of their choice for blogging about them. Who doesn't love free stuff--especially if it helps fulfill that long list of things to do for the holidays?!? I know I do! I've been looking through all of their holiday cards & I think I'm going to have a hard time choosing--they have so many cute options! I think one of their calendars would be nice to have too or would make a great Christmas gift. They also have personalized thank you cards which would be great to have for Christmas thank you's or also for wedding gifts! Now comes the hard part--deciding what card I want to get! Go here if you want to get some free holiday cards too!


Check out their Christmas photo cards here and

Check out their calendars here and

Check out their personalize thank you cards here

Broccoli & Chicken

This is a simple & yummy dinner!

Broccoli & Chicken


chicken, cooked & cut-up (about 1 cup)

broccoli, cooked & cut-up (1-2 cups, I just put mine in a pan & cover half-way with water & cook for about 7 minutes)

1 can of cream of chicken soup

1/2 to 3/4 c. milk

salt & pepper (to taste)

shredded cheese




Stir soup & milk together & put in bottom of a greased 9x9 pan. Add in chicken & broccoli & then season with salt & pepper. Bake at 350 degrees for about 30 minutes, or until it is bubbly. Take out of oven & sprinkle with shredded cheese. Serve over rice (I like to use brown rice).




recipe from Mom

Chicken Chef Salad

So yummy! One of our favorite dinners--simple & healthy too!

Chicken Chef Salad


cooked chicken breast, cut up (we like to make extra of this chicken & use the leftovers)

lettuce (we use romaine)

veggies (we use carrots, celery, broccoli, & cauliflower, but you could do whatever you want)




*This is also good with boiled eggs too--I'm just too lazy to make them :)




*I like to make these Garlic & Cheese biscuits to go with.

Pear Crumble Pie

This is my favorite pie! It's my mom's specialty & we always have it for Thanksgiving & Christmas--it's a must try!

Pear Crumble Pie


6 medium Bartlet pears (ripe)

3 Tbsp. lemon juice (fresh is best)

1/2 C. sugar

2 Tbsp. flour

1 tsp. lemon zest

9-inch pie crust (unbaked)



Wash & peel pears & cut into thin slices (it works best to have a big bowl of cold water with some lemon juice (I used bottled) & a little bit of salt to put the pears in as you slice them, that way they don't turn brown.  Then just drain the water when you are all done cutting & ready to use them). Stir lemon juice into pears. Combine sugar, flour, & lemon zest & add to the pear & lemon juice mixture. Put into pie crust & cover with crumble topping.



Crumble Topping

1/2 C. sugar

1/2 C. flour

1/2 tsp. ginger

1/2 tsp. cinnamon

1/4 tsp. mace (not a commonly used spice, but it really adds to the flavor of the pie)

1/4 C. butter (cold)



Mix the sugar, flour, & spices together. Cut in cold butter. Crumble topping on top of pears. Bake at 425 degrees for 20 minutes then turn oven down to 350 degrees and bake for another 20-30 minutes or until pears are tender & the pie is browned & bubbly.  You may need to cover the outer edges of the crust (with a pie shield or tinfoil) so it doesn't burn. Serve warm with vanilla ice cream.




*These pies freeze great (for several months--wrap in 2 layers of saran wrap & 2 layers of tinfoil), so it's smart to make a bunch of pies all at once & then freeze some (I did a triple batch & it made 4 pies). Just put the pie into the oven straight from the freezer. It will just take longer to bake & you may need to cover the edges of the pie crust so it doesn't get over-done.






Pie Crust Mix


12 1/2 C. flour

2 Tbsp. salt

5 C. crisco (regular or butter-flavored, I use regular)




Combine all ingredients with a pastry blender (or use a fork) until you reach the consistency of cornmeal. This can be stored for several months in a cool place & in a container with a tight fitting lid.


* I did a quarter of a batch & it makes 4 pie crusts.  Here's the amounts:

3 1/8 C. flour
1 1/2 tsp. salt
1 1/4 C. crisco



Pie Crust


2 1/2 C. pie crust mix

1/4 C. very cold water

1 egg, beaten

1 Tbsp. lemon juice or vinegar (I use fresh lemon juice)


Mix all ingredients together until just combined.  Roll out on a floured surface until you reach desired size & thickness.  The dough is quite sticky, so you will need to sprinkle it with a little flour (just not too much because you don't want the crust to be tough) before rolling it out. 


Makes two 9-inch pie crusts. Bake at 425 degrees for approximately 10 minutes (if you're making a pie that needs an already baked pie crust) or follow the pie recipe instructions for baking.



*You could do a smaller recipe of the pie crust mix if you wanted, but it's nice to have when you want to quickly make a pie crust.







recipe from Mom

Pumpkin Bars

These are so yummy & moist--definitely a must try!

Pumpkin Bars

4 eggs

2 C. sugar

1 C. oil (I did 1/2 unsweetened applesauce)

1 tsp. vanilla

1 (15 oz.) can pumpkin

2 C. flour (you can do 1/2 whole wheat flour)

2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cloves

1/2 tsp. nutmeg




Mix all ingredients together thoroughly, but don't overmix. Pour into a greased jelly roll pan and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean. Make sure you don't overbake, so watch closely! Frost with cream cheese frosting once the bars have cooled completely.




Cream Cheese Frosting


3-4 C. powdered sugar

8 oz. cream cheese, softened

1/4 C. butter, softened (optional--I don't use it)

1 tsp. vanilla



Mix all of the ingredients together with a mixer until smooth. Add more powdered sugar if needed.



*I like to double the frosting



recipe from Mom

Amish Friendship Bread

I love Amish Bread, especially in the fall! Plus, it's a great way to share with friends--either with a starter or bread or both!



With cinnamon & sugar

With chocolate chips

Amish Friendship Bread Starter


2 1/4 tsp. yeast

1/4 C. warm water

3 C. flour, divided

3 C. sugar, divided

3 C. milk, divided


In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a container (glass, plastic, or ceramic--don't use metal), combine 1 C. flour & 1 C. sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 C. milk & dissolved yeast mixture. Cover loosely & let stand (it should get bubbly). Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 through 4, stir starter with a spoon (don't use metal). Day 5, stir in 1 C. flour, 1 C. sugar, & 1 C. milk (batter will be slightly lumpy). Days 6 through 9, stir only.

Day 10, stir in 1 C. flour, 1 C. sugar, & 1 C. milk. Remove 3 C. of batter to give to 3 friends (or if you want more bread again soon, keep 1 for yourself). I like to put the batter to give to friends in a gallon ziploc bag & write the date on it & make sure you give them the following recipe with the starter. Use the remaining batter (there should be about 1 C. left, give or take) to make a batch of Amish bread.





Amish Friendship Bread


Do not use any type of metal bowl or spoon for mixing. Do not refrigerate. If air gets in the bag, let it out. It is normal for the batter to rise, bubble, & ferment.


Day 1: Do nothing. This is the day you receive the batter. Make sure the bag is dated.

Day 2: Mush the bag.

Day 3: Mush the bag.

Day 4: Mush the bag.

Day 5: Mush the bag.

Day 6: Add to the bag 1 C. flour, 1 C. sugar, 1 C. milk. Mush the bag

Day 7: Mush the bag.

Day 8: Mush the bag.

Day 9: Mush the bag.

Day 10: Pour entire contents of the bag into a non-metal bowl & add 1 1/2 C. flour, 1 1/2 C. sugar, & 1 1/2 C. milk. Mix together.


In 4 ziploc bags labeled "Day 1" measure out 1 C. of mixture and place it in each bag. Date the bag & give it to 4 friends with the recipe.


With the remaining batter add:


3 eggs

1 C. oil (I do 1/2 unsweetened applesauce)

1/2 C. milk

1 C. sugar

2 tsp. cinnamon

1/2 tsp. vanilla

1 1/2 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

2 C. flour (I did half whole wheat flour)

1 large box instant vanilla pudding (or whatever flavor you want)



Grease 2 loaf pans. Mix an additional 1/2 C. sugar & 1 1/2 tsp. cinnamon in a non-metal bowl. Dust the greased pans with half the mixture. Pour the batter evenly into the 2 pans & sprinkle with the remaining cinnamon & sugar mixture. Bake at 325 degrees for 1 hour or until a toothpick inserted into center of bread comes out clean. Cool for 10 minutes & then remove bread from the pans. Store in the refrigerator.


Options: Add 1 C. chopped nuts, raisins, or chocolate chips (I did 1 loaf with cinnamon & sugar & 1 loaf with chocolate chips & they were both good! I didn't sprinkle cinnamon & sugar on top of the one with chocolate chips, but I did use it to dust the pan with).


Should the batter not be passed on the 10th day, be sure to date the batter for the recipient--they can use the date lines to keep track of what day they are on. If you keep a starter for yourself, you'll be baking bread every 10 days.








*Starter recipe from Ginny Lee & I don't know who I got the bread recipe from--someone in Rexburg when I received my very first starter :)

Chicken Tortilla Soup

This soup is SOOO good! It's a new favorite in our house, so I'll be making this again very soon! Don't let the long list of ingredients deter you--all you do is dump everything into the crockpot, it's really quick & easy!

This is the garlic that I use. It's just like using fresh garlic, but so much faster & it was only $4 & will last me a long time (1/2 tsp. equals 1 clove of garlic).

Chicken Tortilla Soup


2-3 boneless skinless chicken breasts (I just put mine in frozen or you could use chicken that is already cooked & shredded)

1 can black beans, drained

1 (15 oz.) can whole peeled tomatoes, mashed (my can was actually bigger & it worked great)

1 (10 oz.) can enchilada sauce (whatever heat you want--I used mild, we don't like things too spicy)

1 medium onion, chopped (I just dumped in some onion powder)

1 (4 oz.) can chopped green chili peppers (I just used 2 oz. & froze the rest to use next time)

2 cloves garlic, minced

2 C. water

1 (14.5 oz.) can chicken broth

1 tsp. cumin (I just used 1/2 tsp.)

1 tsp. chili powder

1 tsp. salt (I just used 1/2 tsp--trying to cut back on the salt :)

1/4 tsp. black pepper

1 bay leaf

1 (10 oz.) pkg. frozen corn (I just used a can of corn & drained it)

1 Tbsp. chopped cilantro (if you use fresh make sure to add it only one hour before serving)





Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into large crockpot. Pour in water & chicken broth & add cumin, chili powder, salt, pepper, & bay leaf. Stir in corn & cilantro. Cover & cook on low setting for 6-8 hours or on high setting for 3-4 hours (if you're putting in frozen chicken, make sure you give it enough time to cook and then take out the chicken & shred it 1 hour before serving).




Baked Tortilla Strips


7-10 corn tortillas

Pam

salt



Cut corn tortillas into thin strips using a pizza wheel. Spread onto a baking sheet & spray with Pam & sprinkle lightly with salt. Bake at 400 degrees until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.








*You could also garnish this soup with shredded cheese, avocados, and a splash of fresh lime juice.





recipe from Elena

Tortellini, Bean & Pesto Soup

After tasting this at a Super Saturday, I had to have the recipe--it's so good & something different!

Basil pesto. I had never used it before, but it really adds to the flavor of the soup. I found it in the international foods section of my grocery store--it was around $4, and it will last a long time because you only use a little bit.

This is the garlic that I use. It's just like using fresh garlic, but so much faster & it was only $4 & will last me a long time (1/2 tsp. equals 1 clove of garlic).

Tortellini, Bean & Pesto Soup


2 T. butter (I don't use the butter--I just use cooking spray to coat the pan)

1 garlic clove, peeled & finely chopped (I use 1/2 tsp. minced garlic)

1 medium carrot, sliced (I used 2)

1 medium celery stalk, chopped (I used 2)

1 medium onion, chopped (or 1/2 C.)

6 C. water (I used 3 cans of chicken broth instead of the water & bouillon)

2 tsp. chicken bouillon

1 can kidney beans, drained

10 0z. dried cheese-filled tortellini (the package I used was 8 oz. & it was plenty)

1 Tbsp. parsley

1/4 tsp. pepper

basil pesto

Parmesan cheese




Melt butter over medium-low heat. Cook garlic, carrots, celery, & onion in butter for 10 minutes, stirring occasionally. Stir in water & bouillon (or chicken broth). Heat to boiling & reduce heat. Stir in beans & tortellini. Cover & simmer for 20 minutes, stirring occasionally, until tortellini are tender (mine were after the 20 minutes). Stir in parsley & pepper. Top each serving with basil pesto & Parmesan cheese.




*If you are in a hurry, you can use refrigerated cheese-filled tortellini instead of the dried. It cooks in 6 to 8 minutes instead of 20.




recipe from Julie & Debbie--they got it from the Betty Crocker website

Pumpkin Eater Pumpcakes

These are one of our favorite fall treats! They are so yummy & so easy to make!

Pumpkin Eater Pumpcakes


1 Spice cake mix

1 C. pumpkin (I always use canned)

2/3 C. water

2 eggs

1 C. semi-sweet chocolate chips




Beat all ingredients (except choc. chips) on low for 30 seconds. Then on medium for 2 minutes and then add chocolate chips. Fill greased muffin tin 2/3 full. Bake at 350 degrees for 15-20 minutes. Makes 2 dozen.






Recipe from Aunt Judi

Chocolate Zucchini Cake

This is a really yummy & moist cake!

Chocolate Zucchini Cake


1/2 C. butter, softened (I use 1/2 C. unsweetened applesauce instead)

1/2 C. oil

1 3/4 C. sugar

2 eggs

1 tsp. vanilla

1/2 C. sour milk (add 1 tsp. vinegar or lemon juice to 1/2 C. milk & let it sit for 5 minutes)

2 1/2 C. flour (I do half whole-wheat flour)

5 Tbsp. cocoa

1/2 tsp. baking powder

1 tsp. soda

3/4 tsp. cinnamon

1/2 tsp. cloves (I didn't have any, so I used nutmeg instead)

1/2 tsp. salt

2 C. finely diced zucchini (I just shred it)

1 C. chocolate chips (I like to do 1/2 milk chocolate & 1/2 semi-sweet)



Mix cake in order of ingredients & fold in zucchini last. Pour into a greased 9x13 pan & sprinkle chocolate chips on top. Bake at 325 degrees for 40-45 minutes or until toothpick inserted in the center comes out clean. Let cake cool & sprinkle powdered sugar on top.





recipe from Barb

Killer White Chili

This is really good & really easy--gotta love crockpot recipes! It's just as good for leftovers too!

Killer White Chili


48 oz. Great Northern beans (I just use 3 cans)

12 oz. salsa (whatever variety you like--I use mild)

2 C. pepper jack cheese, shredded (I just use 1 cup)

2 tsp. cumin (I just use 1 tsp.)

1 can (2 cups) chicken broth

chicken breast, cooked & chopped (I use about a cup give or take)



Put everything into crockpot & cook on low for about 6 hours.



*You could serve the chili with some pepper jack cheese on top--I just like mine plain or with a little sour cream. It would also be good with tortilla chips.




*If I don't have chicken that is already cooked, I will put in frozen chicken & just cook it longer or on high for part of the time.




*We like to have this corn bread with the chili.









recipe from somewhere online

Pear Crisp

So tasty--especially warm with ice cream! Sorry for the lousy picture--it was late in the evening

Pear Crisp


6 C. pears (peeled & cut into chunks)

1 C. sugar

2 Tbsp. flour

1/2 to 1 tsp. cinnamon

1/2 to 1 tsp. nutmeg

1/4 to 1/2 tsp. mace (optional--it really adds to the flavor of the pears though)

1-2 tsp. lemon juice (optional--I like it with the lemon juice, can be fresh or bottled)



Mix all ingredients together & place in a greased 9x9 baking dish.



Topping

1/3 C. butter, melted

1/2 C. brown sugar

1/2 C. oatmeal

1/2 C. flour



Mix all ingredients together & sprinkle on top of pears. Bake at 350 degrees for 30-45 minutes.





recipe from Mom

Creamed Peas & Potatoes

I have always loved this dish--especially if the potatoes & peas are fresh from the garden!

Creamed Peas & Potatoes


4-5 medium red potatoes

1 1/2 - 2 C. peas (I used frozen--Bird's Eye, you want to make sure you get a good brand--some of the store brands can be pretty gross)

1 can evaporated milk

1/4 C. butter

1/4 C. flour

salt & pepper (to taste)




Wash & scrub potatoes & cut them into quarters (more or less, depending on size of potatoes). Put potatoes in a pot with a little salt & fill with water, enough to cover potatoes about halfway. Simmer potatoes on medium heat until they are almost tender. While the potatoes are cooking, melt the butter in a small pan. Add flour & cook over low-medium heat for a minute or two. Gradually whisk in the milk & let mixture cook (constantly stirring) until the flour is cooked & the sauce is smooth. Add in salt & pepper to taste. Add the peas to the potatoes. After a few minutes, drain off about 1/2 of the water from potatoes, but save the water because you might need it later on. Add the white sauce to the peas & potatoes. Add in some of the drained potato water if needed (depending how thick you want the sauce to be). Gently stir until it's heated through & then enjoy!



*You can also add some cheese chunks or shredded cheese in the bowls when serving it.





recipe from Mom

Flank Steak

This is SO good & my favorite steak! It's a must try.

Flank Steak

3/4 C. soy sauce

1/4 C. oil

1 C. water

1 tsp. ginger

1 tsp. garlic powder

1/4 C. honey (optional--we just did half the amount & it was perfect)

flank steak (approx. 2 lbs)



Mix all of the ingredients (except meat) together. Lay out steak flat & score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Place steak in a 9x13 baking dish (you could also use a gallon ziploc freezer bag). Pour marinade over steak & make sure it gets coated thoroughly on both sides. Place in fridge for at least 6 hours (we did ours overnight). Cook on grill on medium-high heat for about 5 minutes on each side (more or less--depending on how you like your steak cooked). Let the steak sit for a few minutes before slicing. Make the slices very thin, against the grain, and at a slight diagonal.




*We got our steak from Sam's Club, so there was a lot of meat, so I just doubled the recipe & it worked great






recipe from Barb

Carrot Muffins

These are tasty, easy to make & perfect for fall!

Carrot Muffins

1 1/2 C. whole wheat flour

1/2 C. oatmeal

3/4 C. brown sugar (I used 3/8 C. honey instead)

2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1 1/4 tsp. cinnamon

3 eggs (I use egg beaters)

1/2 C. oil (I do 1/8 C. oil and 3/8 C. unsweetened applesauce)

1 tsp. vanilla

1 C. carrot puree (I just shredded mine)



Mix all ingredients together completely but don't overmix. Pour into greased muffin tins and bake at 350 degrees for 15-20 minutes or until toothpick inserted into center comes out clean. Makes 1 dozen muffins.





recipe from Missy with a few modifications by me:)

Lazy Daisy Oatmeal Cake

This is such a yummy cake for fall--it's one of our favorites!

Lazy Daisy Oatmeal Cake


1 1/4 C. boiling water

1 C. oatmeal

1/2 C. butter, softened

1 C. sugar

1 C. brown sugar

1 tsp. vanilla

2 eggs

1 1/2 C. flour, sifted (I do 1/2 whole wheat)

1 tsp. soda

1/2 tsp. salt

3/4 tsp. cinnamon

1/4 tsp. nutmeg



Pour boiling water over oatmeal; cover & let stand for 20 minutes. In a separate bowl, beat butter until creamy. Add sugars & beat until fluffy. Blend in vanilla & eggs. Add oatmeal mixture & mix well. Sift dry ingredients & add to creamed mixture. Mix well, but don't overmix. Pour batter into a greased 9x13 pan & bake at 350 degrees for 15-20 minutes.



Frosting

1/4 C. butter, melted

1/2 C. brown sugar

3 T. milk (can also used evaporated milk)

1/3 C. chopped nuts (I use walnuts)

3/4 C. coconut



Combine all ingredients. Spread evenly over cake after it comes out of the oven. Place under broiler until frosting becomes bubbly (it only takes a minute or two). Cake may be served warm or cold (we liked it best after it had cooled).






recipe from Mom

Stroganoff

This is really tasty and SO fast & easy

Stroganoff


1 can cream of mushroom soup

3/4 to 1 C. sour cream

1 C. ground beef, cooked (more or less depending how much meat you like)

garlic powder (to taste)

salt (to taste)

pepper (to taste)

mashed potatoes (I just always use potato pearls)




Heat all ingredients (except potatoes) in a pan on stove. Let simmer until it is heated through. Serve over mashed potatoes.




*This is a really quick meal if you use hamburger that you've already cooked & stored in the freezer--my mom taught me that :)





recipe from Mom

Caramel Butterscotch Bars

These are soooo good & easy!

Caramel Butterscotch Bars


2 C. Bisquick (I used the heart healthy)

2 C. oatmeal

1 1/4 C. brown sugar

1 C. butter, softened (next time I think I'll just melt it)

1/2 to 1 C. chocolate chips (I use 1/2 milk chocolate & 1/2 semi-sweet)

1/2 to 1 C. butterscotch chips

1 C. caramel (I just used the light caramel apple dip & it worked great or the caramel bits)



Preheat oven to 350 degrees. Grease a 9x13 pan with cooking spray. In a medium bowl, mix the oatmeal, bisquick, brown sugar and butter until combined. Evenly spread 3/4 of this mixture in the pan, then bake for 10 minutes. Microwave the caramel (according to package directions) and spread it over the baked oatmeal layer. Sprinkle the chips over the caramel layer (to sight). Crumble the remaining oatmeal mix over the top of the caramel layer, and bake for another 20-25 minutes. Cool and refrigerate if desired (I didn't). Cut into bars and serve. (Can be frozen).






recipe from Jenny Holloway

Grilled Potatoes

These are super tasty & easy!

Grilled Potatoes


medium potatoes (however many you need--we usually do 4)

oil (I only have canola, but I'm sure olive oil would be good)

seasoned salt

pepper




Microwave potatoes (2 at a time) for 3 minutes (more or less, depending on size of potato). Turn over & microwave for 3 more minutes. Cut in half lengthwise & rub oil over potato, including skin (be careful because they will be hot). Sprinkle with seasoned salt & pepper & then put on the grill. We always make these with grilled chicken, so we just cook the potatoes for however long the chicken takes--about 20 minutes.




*These potatoes go great with this grilled chicken




recipe from Mom & dad

Salted Nut Roll Bars

These are so yummy! Almost as good as the candy bar!

Salted Nut Roll Bars

1 yellow cake mix

1 egg

1/2 C. butter, melted

3 C. mini marshmallows

1 pkg. (1 2/3 C.) peanut butter chips

2/3 C. corn syrup

1/4 C. butter

1-2 C. lightly salted peanuts




Combine cake mix, egg, & melted butter (1/2 C.). Pat in greased 9x13 pan and bake at 350 degrees for 15 minutes. Take out of oven & sprinkle with marshmallows & return to oven for 2 minutes. Press marshmallows down. Let cool. In saucepan, melt peanut butter chips, corn syrup , & butter (1/4 C.). Pour over top of bars & spread evenly. Sprinkle peanuts on the top & lightly press down.





recipe from Annie

General Tso's Chicken

General Tso's Chicken


This isn't really a recipe, I just wanted to post it because it's yummy & very easy--which is just what I need with a new baby! Anyway, I buy this at Sam's Club, but I'm sure it's available other places too & it costs around $10 and feeds our family for two meals. You just put it straight in the oven frozen & cook for 15-20 minutes (there's also directions for the microwave & frying).


*We like to have it with brown rice because I'm too lazy to make fried rice :)

Sticky Buns

These are SO good and SO quick & easy! Definitely a must try!

Sticky Buns 

20-24 Rhodes rolls, frozen (I like them gooey, so I usually do 20) 

1 pkg. instant butterscotch pudding 

1/2 C. brown sugar 

1/4 to 1/2 C. butter 

cinnamon (to taste) 

1 C. pecans (optional, we're not huge nut fans, so I leave them out--the one's in the picture do have pecans though) 

Grease bundt (I like to use a 9x13) pan. Sprinkle 1/2 of pecans on bottom. Put in frozen rolls and sprinkle the dry pudding, brown sugar, & cinnamon over top of the rolls. Cut butter into small pieces and distribute evenly on top. Add rest of nuts. Spray a piece of plastic wrap with Pam and place over the bundt pan. Let stand overnight (the rolls will thaw out & rise) & bake (remove the plastic wrap) in the morning at 350 degrees for 20-30 minutes. 

*It's a good idea to put a baking sheet underneath the pan while the rolls are baking in case it spills over.

*I like to use a 9x13 pan.  I have found that the rolls bake better.  When I do it in a bundt pan, it seems like some of the rolls burn and some are still doughy.

 recipe from Mom

Cream Cheese Croissants

These are so good & so easy!

Cream Cheese Croissants

2 (8 oz.) pkg. croissants (I always use the reduced fat)

8 oz. cream cheese, softened (I use the reduced fat for this too)

3/4 C. sugar

1 tsp. vanilla




Open one package of croissants, unroll (don't flatten) & place on a greased jelly roll pan. Pinch perforated edges together. Mix cream cheese, sugar, & vanilla together. Spread mixture on top of croissant & then lay second croissant on top (pinch edges together as before). Bake at 350 degrees for 15-20 minutes or until golden brown. Remove from oven & let cool for 15 minutes & then drizzle glaze on top.




Glaze

1-2 C. powdered sugar (I just dump some in, so I'm guessing on the amount)

1-3 Tbsp. milk

1/2 tsp. vanilla

1 Tbsp. butter, softened (optional)


Mix together. Add more milk or powdered sugar until you reach your desired consistency.




*If I'm just making this for Danny & I, I half the recipe & it works great!





recipe from a combination of recipes I found online

Caramel Corn

This is really good caramel corn--especially if you like it soft & gooey instead of crunchy!

Caramel Corn

1/4 C. corn syrup

1/4 C. water

2 C. brown sugar

1 C. butter

1 tsp. soda

4 quarts (16 cups) popped popcorn (I just used microwave popcorn--the plain kind, no salt, no butter and 1 bag equaled 8 cups. Make sure to remove any seeds that didn't pop)




Combine corn syrup, water, brown sugar, and butter in a saucepan. Bring to a boil & cook until you reach the soft ball stage (234 degrees to 240 degrees). Remove from heat and add soda. Pour over the popcorn and mix well.




* I halved this recipe and it was more than enough for 2 people.



*If you don't have a candy thermometer (I don't) then just use the cold water test. Get a small glass bowl with really cold water & spoon some of the caramel mixture into the cold water when you think it's ready. Let it sit in the water for a second and then form it into a ball & lift it out of the water. The soft ball stage is reached when the ball of candy is removed from the cold water and the candy instantly flattens & runs between your fingers. For my stove, the boil time was about 2 minutes, so it doesn't take very long, so watch it closely.





recipe from Mom

Strawberry Jam

There's nothing like homemade strawberry freezer jam & it's so easy to make!

Fruit pectin--I found it in the store by the jello. It comes with instructions for tons of different jams & jellies.

Strawberry Jam


2 C. crushed strawberries (I just use a potato masher)

4 C. sugar

1 box fruit pectin

3/4 C. water



1. Wash & rinse plastic containers with tight fitting lids. Use 1 to 2 cup containers.

2. Prepare strawberries by washing & removing the stems. Crush strawberries using a potato masher for best results. If using a food processor, pulse to very finely chop. Do not puree. Jam should have bits of fruit.

3. Measure exact amount of strawberries into a large bowl.

4. Measure exact amount of sugar into a separate bowl. (Reducing sugar or using sugar substitutes will result in set failures). You would need to buy a different kind of fruit pectin if you wanted to use less sugar or sugar substitutes.

5. Stir sugar into strawberries. Mix well & let stand for 10 minutes; stir occasionally.

6. Stir 1 box pectin and 3/4 cup water in a small saucepan. (Pectin may start out lumpy). Bring to a boil on high heat, stirring constantly. Remove from heat.

7. Stir pectin mixture into strawberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)

8. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover with lid.

9. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, stor in freezer for up to 1 year. Thaw in refrigerator.





*I did a double recipe because it's not that much more work & it worked great--I'm sure you could even do a triple recipe if you had a really big bowl.





recipe from Sure Jell Premium Fruit Pectin