- 1/2 c. butter, softened
- 1/2 c. packed brown sugar
- 1 large egg
- 1/2 tsp. vanilla
- 1-1/2 c. flour
- 1 small package instant vanilla pudding mix
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- Reese’s pieces and/or mini chocolate chips (however many you want)
Cream your butter and sugar together. Then mix in your egg and vanilla. Next add the flour, pudding mix, baking soda and kosher salt. Last, add in the Reese’s pieces and/or chocolate chips.
Using a cookie scoop, place as many balls of dough as fits on your pan. Place them all in the freezer until frozen.
Once frozen, place cookie balls about one inch apart from each other and bake at 350 for 10-12 minutes. Let them cool on a cooling rack. Enjoy!
6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
5-6 sized Med-Large Red Potatoes
4-5 eggs (boiled with potatoes)
3 stalks of green onion
3 Stalks of Celery (diced)
1-½ to 2 cups Miracle Whip or Mayonnaise
1 tsp sugar
1 Tbsp ground dill
1 tsp Season salt (abt 1 tsp or to taste)
Bring eggs and potatoes to boil, then turn to simmer. Cook until you can easily put a knife through them & skin start to split. Take out and cool until room temp. Remove skin off potatoes and shells from eggs. Dice potatoes to desired size and add diced green onion and Celery. In a separate bowl, mix Miracle Whip/Mayo, season salt (abt 1 tsp or to taste), sugar, and dill. Mix and chill in fridge.
* This recipe comes from the kitchen of my sister-in-law’s mother, Pat Fischio.
1 cup Nutella
1 cup crunchy peanut butter
8 oz. cream cheese, softened
3 cups powdered sugar
1 tsp. vanilla
Mix in large bowl until creamy and smooth. Chill. Roll into balls and then roll in chopped/ground pecans. (This recipe makes about 80 nut balls.)
RECIPE SOURCE: Sentiments by Sophia
1/4 cup sugar
2/3 cup pecan pieces
Mix the sugar with the pecans in a small skillet. Cook over low heat until the sugar melts to coat the pecans well. Spread on foil and cool. (You can also substitute cherry craisins for pecans…as many as is desired).
1/2 cup orange juice
1/4 cup canola oil
1/4 cup lime juice
2 tbsp sugar
1 tsp grated lime zest
1 tsp grated orange zest
Combine the oil, lime juice, orange juice, sugar, lime zest and orange zest in an airtight jar and shake well. Chill until serving time.
8 cups torn leaf lettuce
8 cups torn Romaine lettuce
1 red onion (optional)
1 large orange, peeled and sliced
1 pint strawberries, cut into halves
Combine the lettuce, onion, oranges and strawberries in a large salad bowl and toss gently. Add the avocados to the salad just before serving. Drizzle with the dressing and toss gently. Top with the pecans.
Yield: 2 – 3 Shells
3 cups All – Purpose Flour (or 1 ½ cups bread flour and 1 ½ cups pastry flour)
1 Tbs. Sugar
1 tsp. Salt
½ tsp. Baking Powder
1 Tbs. Nonfat Dry Milk Powdered
¼ cup Butter
¼ cup Margarine
1/3 cup Lard
1/3 cup Shortening
½ cup Cold Water
(May need up to 1 Tbs. more water)
Measure all dry ingredients in a medium bowl and stir well with a spoon. Measure all fats and place on top of the dry ingredients. Cut fats into the dry ingredients with a pastry blender, table knives or rub it together with your hands until it is the size of small peas. Add the ½ c. water all at one time and mix together with a fork or mix lightly with your hands.
Divide dough into 2 or 3 portions (depending on how thick you want your crust). Roll out 1st portion of dough and line your pie tin with it. Roll out the 2nd portion of dough. Fold in half and cut steam slits into the fold.
Fill pie crust with filling. Brush the dough on the edge of the pie tin with water. Place the folded top crust onto the fruit filling and unfold it, making sure it goes to the edge of the pie. Seal the 2 crusts together. Brush the top with half and half and sprinkle with sugar and bake.
Most fruit pies can be baked at 375 – degrees for 45 – 55 minutes.
* This recipe was posted on KSL.com over Thanksgiving 2011.
2 sticks of cinnamon
1 teaspoon whole ginger OR 1/4 teaspoon ground ginger
1/2 teaspoon whole cloves
SIMMER:1-3/4 c. sugar
3 cups water
and spice bag for 8 minutes
REMOVE SPICE BAG AND ADD:3 more cups of very hot water
1 quart (4 cups) apple cider
1/2 cup lemon juice
3 cups orange juice
Heat just to boiling point and serve hot. Makes about 12 one cup servings.
3.4 oz instant butterscotch pudding
1 (8 oz) Cool Whip
1 (8 oz) can of crushed pineapple (don’t drain juice)
1 c. mini marshmallows
3 cups chopped apple with peel
1 cup dry roasted peanuts
First, open the pudding packet and pour it into the desired serving bowl. Open the crushed pineapple and using the lid to hold the pineapple inside, drain the juice into the serving bowl with the pudding. Mix the two together and blend well. Then stir in the remaining ingredients. Garnish the top with some peanuts. Serve and enjoy!!
* To answer your question below, yes, you do use the crushed pineapple. It goes in with everything else after the pudding and juice are mixed together. I also used sugar free pudding and Cool-Whip and couldn’t tell any difference. It is YUM either way!
2 CUPS WARM WATER (110-115 DEGREES)
2/3 CUP NONFAT DRY MILK (INSTANT or non instant)
2 TB. DRY YEAST (2 PACKETS)
¼ CUP SUGAR
2 TSP. SALT
1/3 CUP SHORTENING (BUTTER OR MARGARINE)
4 ½-5 CUPS FLOUR, ALL PURPOSE (OR BREAD)
In the large bowl of an electric mixer, combine the water and the milk powder. Stir until the milk dissolves. Add the yeast to this mixture with the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed until ingredients are wet. Turn mixer to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour. Mix on low speed until ingredients are wet then turn to medium speed and mix for 2 more minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately ½ cup of flour at a time and mix in well. If the dough is sticky add another ½ cup of flour and mix again. (This can be done by hand or mixer) The dough should be soft, not overly sticky and not stiff. IT IS NOT NESSESARY TO USE THE ENTIRE AMOUNT OF FLOUR.
Scrape the dough from the sides of the bowl and shape into a large ball. Pour approximately 1 tablespoon of vegetable oil into the bowl and spread all around the sides. Place the top of the dough in the bowl so it is covered by the oil. Turn the ball over. (This helps prevent the dough from drying out). Cover with plastic and allow to rise in a warm place until double in size. Sprinkle the cutting board or counter with flour and place the dough on the flour. Roll out the dough to about 1/4 inch thick. It is now ready to cut and shape in desired size rolls. Place on greased baking pans. Let rise in a warm place until the rolls are double in size (approximately 1-1-½ hours. Bake the rolls in a 375-degree oven for 15-18 minutes or until they are browned to your satisfaction. Yield: about 1-1 ½ dozen rolls.
Always add the flour gradually and keep the dough as soft as you can handle. Don’t feel you have to use the entire amount of flour listed on the recipe—Add only enough flour to make manageable dough. A soft dough will produce a lighter roll.
To shorten the rising time of the dough you can use one of the following methods. When dough is thoroughly mixed, oil the bowl and cover the dough with plastic. Fill the sink or a large bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up the bowl. Place bowl of dough in the water and allow to rise until double.
The 2nd method: turn on the oven to the lowest temperature just before you start mixing the dough. When finished mixing, oil the bowl, a cookie sheet or cake pan and cover the dough with plastic. Place the bowl of dough in the oven along with a pan of hot water. Place the water on a rack under the dough). Turn the oven off, shut the door and allow the dough to rise until double in size. When using the oven method you will need to reheat the oven while you are shaping the rolls. Put a fresh pan of hot water in the oven along with the pan of rolls. Remember to turn the oven off and shut the door. Allow the rolls to rise until ½ again the size they were when you shaped them. Remove them from the oven and preheat the oven to bake the rolls. Bake according to the recipe.
When the rolls are baked to perfection remove them from the oven and brush the top of the rolls with butter. This will create a shiny beautiful roll.
SHAPING THE LION HOUSE ROLLS
After allowing the dough to rise until double in size, scrape the dough out on a floured counter or cutting board. Turn dough over so it has flour on both sides and gently flatten to about 1 inch thick. Roll out with a rolling pin until it is approximately 18 inches long and 8 inches wide about a quarter of an inch thick. Brush with melted butter. With a pizza cutter or a very sharp knife, cut the dough in half lengthwise. You should have two strips about 4 inches wide. Cut through both strips of dough every 2 ¼ inches. This should give you approximately 20 pieces of dough. Take one piece by the short end and roll it up with the butter on the inside. Place the roll on a parchment lined pan with the tail (the short cut end) flat on the paper. Repeat process with each piece. Make sure all the tails are facing the same direction on the baking pan. Cover lightly with plastic wrap and allow to rise until double in size. Bake in a 375-degree oven until light to medium golden brown. Brush tops of rolls with melted butter and ENJOY!
* This recipe was posted on KSL.com over Thanksgiving 2011.
Last summer our Relief Society had a summer social and all the sisters brought some of their favorite dishes. One of those dishes went quick….however, I was lucky enough to get a sample. This recipe belongs to Julie Henricksen and is the best bread pudding….ever!
6 large French croissants
4 egg yolks plus 3 whole eggs
2 1/2 cups heavy cream
1/2 cup milk
2 cups big white chocolate chunks (or chips)
1 cup good quality dried cherries or craisins or fresh raspberries work great too
1 Tbsp. vanilla
1 1/2 cup sugar
1/2 tsp salt
Butter or PAM to coat baking dish
Raw sugar to sprinkle on top
1 – Cut croissants on an angle (1-inch slices) and place in the bottom of a buttered baking dish.
2 – Add the chocolate pieces and cherries on top of the croissants.
3 – Mix together the yolks and whole eggs, cream, milk, vanilla, sugar, and salt.
4 – Pour mixture over the croissants, pushing them down until all the liquid is absorbed into the bread pieces. There will be lots of liquid.
5 – Sprinkle raw sugar on top.
6 – Bake at 300-350° (depending on your oven) for 30-40 minutes.
This dessert should remain very soft and moist. Start checking after 30 minutes. Filling should be soft-set, but not dry. Serve warm.
My brother came in town last night and made some ROCKIN’ baked beans!! Everyone loved them. The version we had last night was very mild, but you could make them bite more if you add more jalapenos. YUM!!!
6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 – 2 Jalapeno Peppers, diced (seeding is optional) – We used a half of a jalapeno so the kids would eat it too
1 – 55 ounce can Bush’s Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 – 1 Tbs. dry (ground) mustard
Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno pepper until tender.
In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)
Place in a 350° oven and bake for 1 hour.
** With the Jalapeno pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.
2 chicken breasts cut into 1/2 inch cubes TOPPINGS:
1 medium onion grated cheddar cheese
1 T. Canola oil chopped cilantro
1 1/2 tsp. garlic powder 2 limes sliced up
1 can northern beans-rinsed
1 can garbanzo beans-rinsed
1 can butter beans-rinsed
2 cans chicken broth
1 can chopped green chilies (4 oz.)
1 tsp. salt
1 tsp. oregano
1/8 tsp. cayenne pepper
1 tsp. cumin
1/4 tsp. pepper
1 C. fat free sour cream
Add chicken, onion, oil and garlic powder to pan. Saute until brown. Dump to a big pot. Add the rest of the ingredients except the sour cream. Bring to a boil, reduce heat and let simmer uncovered for 30 minutes. Remove from heat and stir in 1 cup sour cream. Serve in bowls with squeezed lime juice, cheese, and cilantro in that order. Enjoy!!
Recipe of Marla Kinnersley
1 package brownie mix – cooked according to package directions
1 8 oz package cream cheese
1/4 cup powdered sugar
1-2 Tablespoons milk
1 cup Thawed, frozen whipped topping
Strawberries or Raspberries
Beat cream cheese and sugar until smooth and creamy. Add milk a little at a time to make it creamy. Fold in whipped topping. Spread on brownies and decorate with fruit.
1 package Lipton Onion Soup Mix OR 1 Ranch packet
2 pounds lean ground beef
1 large egg
2/3 cup milk
3 Tablespoons catsup
3 Tablespoons brown sugar
1 Tablespoon yellow mustard
Preheat the oven to 350F. Mix the onion soup mix, ground beef, egg and milk together. Form into a well packed loaf shape in a 13 X 9 X 2 loaf pan. Combine the rest of the ingredients and spoon onto the top of the meatloaf.
Bake uncovered, for about an hour. When done, take the meatloaf out of the pan and place on a serving plate. Let stand for 10 minutes before slicing. This is a recipe you’ll use again and again, enjoy!
6 Tablespoons olive oil or vegetable oil
1/3 cup fresh lime juice 3-4 limes
3 medium clove garlic pressed through garlic press
1 Tablespoon Worcestershire sauce
1 and a half teaspoons brown sugar
1 and a half Tablespoons fresh minced cilantro
1 and a half Tablespoons salt and pepper
Mix all together add chicken. It is best if you can marinade for at least an hour or more.
I have always LOVED bread (personal weakness of mine). I have not wanted to dedicate the time to make homemade bread (on a regular basis) because of the time commitment. That is, until now. Wow! I found this bread recipe and it takes maybe 5 minutes to make the dough….you leave it on the counter for about 2-1/2 hours and then refrigerate it overnight. The best part is it will keep up to TWO weeks in your fridge. Just take out however much dough you want to cook and whala…fresh bread! This recipe is taken from this book….so if you want more recipes….consider renting it from your local library or buying it. It’s wonderful!
3 cups lukewarm water
1-1/2 TB granulated yeast (1-1/2 pkgs)
1-1/2 TB kosher salt or other coarse salt
6 1/2 cups unsifted, unbleached, all-purpose white flour, measured by scooping the flour into the measuring cup and with a knive, scrape the top off the measuring cup
In a 5 quart container, put all the ingredients in and just mix it up with a wooden spoon. Mix it until all the flour is worked into the liquid and it is all moist. Make sure your container is in a 5 qt lidded, but not airtight, bowl. Put the lid on with one corner cracked (to let the gases escape as it rises). Let it sit on your counter for 2-1/2 hours then put it in the refrigerator over night….
For cooking instructions, watch this video clip…it is VERY helpful. ENJOY!!!!
- Two packages instant vanilla pudding mix (3.5 ounce)
- 1 container frozen whipped topping, thawed (8 oz.)
- 3 cups of milk
- 1 package of graham cracker squares (16 oz.)
- 1 container prepared chocolate frosting (16 oz.)
1. In a bowl, blend the pudding mix, whipped topping and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
This is so yummy!! This recipe is by Cathy Gordon.
8 TBSP. butter (1 stick – melted)
1/2 c. cocoa
2 TBSP. honey
2 c. sugar
1 3/4 c. flour
1/2 TBSP. baking powder
1/2 tsp. salt
Mix melted butter and cocoa. Add remaining ingredients and mix well. Pour batter into a greased 9 x 13 baking pan. Bake at 350 degrees for 25-30 minutes (or until toothpick is clean). Place brownies in fridge until chilled. While brownies are cooling, make the mint layer.
5 Tbsp. butter (melted)
dash of salt
3 TBSP. milk
1 TBSP. corn syrup
2 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
Put all ingredients in bowl except the milk and mix well. Then add 1 TBSP. of milk at a time and stir. Once brownies have cooled, spread evenly across top of brownies. Put back in fridge (or freezer) so the mint layer can harden.
CHOCOLATE FROSTING LAYER:
8 TBSP. butter (1 stick)
4 TBSP. cocoa
1/3 cup milk
4 cups powdered sugar
Melt butter in saucepan over low heat. Stir continuously and add remaining ingredients until it comes to a boil. Remove from heat. Pour chocolate frosting on top of the mint layer and let cool before cutting. EEEENNNNJJOYYY!
ADDITIONAL NOTE – I didn’t let my mint layer set up completely before putting the chocolate layer on…it looks marbled this way. It’s a matter of personal preference.
2-3 large skinless boneless chicken breasts, cubed
1/2 cup peanut butter
1 can coconut milk (approximately 2 cups)
1/4 cup sugar
dry roasted peanuts
Hot cooked rice
If your chicken is raw, saute in a tablespoon of oil until opaque. If already cooked and cubed, skip the saute. Next stir in peanut butter, coconut milk and sugar, and cook over medium heat until bubbly. Serve immediately over hot cooked rice and garnish with dry roasted peanuts.
From the kitchen of: LuAnn Mason. I recently got this recipe off a Yahoo group I’m subscribed to. LuAnn shared her recipe and I knew I had to try it. It is really yummy and a big hit with my children.
These are the PERFECT potluck dish to bring to any dinner or BBQ!
1 package of cream cheese (8 oz)
1 c. shredded cheese
1/2 tsp. Cajun seasoning
1 lb. bacon (uncooked) or crumbled bacon
Cut the jalapenos in half and remove all the seeds. (TIP – Be sure not to touch or rub eyes while working and wash hands well when done.)
Once the seeds are removed, fill jalapeno halves with cream cheese mixture.
CREAM CHEESE MIXTURE – Mix cream cheese, shredded cheese and Cajun seasoning in a bowl. If you’re using crumbled bacon, just throw it in with the mixture and proceed to cook them.
Top with bacon and bake at 350 for 15-20 minutes. (Makes 20 stuffed jalapenos)
4-1/2 cups cubed cooked chicken breast
4-1/2 cups fresh broccoli florets
3/4 c. chopped red onion
1/4 c. and 2 TBSP salted sunflower kernels
1/4 cup and 2 TBSP raisins
6 bacon strips, cooked and crumbled
1 cup mayonnaise
3 TBSP sugar
3 TBSP red wine vineager
In a bowl combine the first six ingredients. Combine the mayonnaise, sugar and vineager; add to chicken mixture and toss to coat. Refrigerate until serving.
Seriously, you will be licking your fingers on this one…sneaking another bite when no one is looking! This is my husband’s favorite dessert and his mom will make it for him each year for his birthday! I’m lucky if I get a piece! Enough said….here’s the recipe:
1 cup flour
1 cup chopped nuts (I use chopped cashews or walnuts)
1/2 cup melted butter
Mix ingredients together and press down firmly into a 9 x 13 pan. It will be a very thin layer…just make sure it is well distributed. Bake crust at 350 for 13 minutes.
1 eight ounce package of softened cream cheese
1 cup powdered sugar
1 eight ounce tub of Cool Whip
Blend all three ingredients together well. If it’s too thick add a little milk. Spread over cooled bottom layer and refrigerate.
TOP LAYER (Choose one of the following):
CHOCOLATE – Mix 1 (6 oz) package of instant vanilla pudding, 1 (6 oz) instant chocolate pudding and five cups of milk. Blend together until smooth and pour over the middle layer. Refrigerate until set. Serve garnished with whipped cream and chocolate shavings.
BERRIES – Substitute raspberry or strawberry Danish dessert and frozen raspberries or strawberries as the top layer. Pour over the middle layer. Refrigerate until set.
LEMON – 2 pkgs. (3 oz) lemon instant pudding and four cups of milk. Mix until thick and add one can of DRAINED crushed pineapple. Mix together well and pour over the middle layer. Refrigerate until set.