Sunday, November 29, 2009

Cyclops Cookies

This is a variation on the classic Hershey Kiss Cookies. My family and I have been making these cookies since I was a little girl. My mom got the original recipe out of a kids cookbook, so you know your kids will love helping to make these cookies too.

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 bag Hershey kisses, unwrapped
extra sugar - if desired

Preheat oven to 375 degrees

In a mixing bowl, combine butter, peanut butter, sugar and brown sugar and beat until fluffy. Add in eggs, milk and vanilla. Mix well. Add flour, baking powder, salt and baking soda. Mix well.

Roll dough into balls the size of a silver dollar. Roll balls in the sugar and place on the cookie sheet. Bake at 375 degrees for 10-12 minutes. Once out of the oven, place a Hershey kiss into the center of each cookie and press down.

Saturday, November 28, 2009

Grandma Farmer's Raspberry Jello Salad

This is one of our favorite jello salads. It has a creamy texture to it and the top is a delicious addition. This is my grandma's recipe and it is definitely a winner.

1 large package Raspberry Jello
2 cups boiling water
1 package (12 ounces) frozen raspberries
1 can (15 ounces) applesauce
1 carton (16 ounces) sour cream
1 package mini marshmallows

Dissolve 1 large box of raspberry jello in 2 cups of boiling water. Stir until well dissolved. Add 1 package frozen raspberries and blend well. Add in 1 can applesauce. Stir until well blended. Pour into a 9x13 pan and place in fridge until set.

Before serving mix together 1 carton of sour cream and 1 package mini marshmallows. Spread on top of jello.


Tip: For a variation you can use Strawberries instead of Raspberries. Just replace the jello and frozen berries with your choice of flavors.

Tuesday, November 24, 2009

Chocolate-Peanut Butter Trifle

If you like peanut butter and chocolate, this layered trifle is right up your alley! With its layers of gooey chocolate pudding, moist chocolate cake and homemade peanut butter sauce, it will totally satisfy any craving for sweets! Plus, it's actually really easy!

1 package chocolate cake mix
1 package (10 ounces) peanut butter chips
4-1/4 cups cold milk, divided
1/2 cup whipping cream
1/4 teaspoon vanilla extract
2 packages (5.9 ounces each) instant chocolate pudding mix
1 carton (12 ounce size) cool whip, thawed
4 Nestle Crunch candy bars (approx. 1.55 ounces each), crumbled

Prepare cake mix according to package directions. Pour the batter into a greased 9x13 pan and bake at 350 for 30-35 minutes or until toothipick inserted near center of cake comes out clean. Cool cake on a wire rack.
In a heavy saucepan, combine the peanut butter chips, 1/4 cup milk and cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes.
To assemble: crumble half of the cake into a 4 quart trifle bowl or large bowl. layer with half of the peanut butter sauce, half the pudding, half the whipped topping and half of the candy bars. Repeat layers. Cover and refrigerate for at least 3 hours before serving.

Yield: 12-15 servings

Source: Quick Cooking Magazine

Tuesday, November 17, 2009

Grasshopper Pie

I know the name sounds weird, but this is the best dessert ever! My little sister frequently asks for this to be her birthday cake. I promise, there aren't any real grasshoppers involved!

1 package (1 lb 2 oz) Oreo cookies
2 (8 ounces each) tubs Cool Whip
1 (16 ounce) jar hot fudge ice cream topping
1 (2 quart) carton mint chocolate chip ice cream (make sure it's green, not white)

1. Crush Oreo cookies in a bag or food processor. Add one tub of Cool Whip. Press into a 9x13 inch pan. Cover and place in freezer until set. While the Oreo crust is setting, get the ice cream out of the freezer so it can thaw enough to be spreadable.

2. Once the Oreo crust has set, spread the ice cream on top. Cover and place in freezer until set.

3. Warm up the hot fudge just enough to be spreadable. Spread on top of the set ice cream. Cover and place in freezer until set.

4. Spread 1 tub of Cool Whip on top. Cover and place in freezer until set.


Tip: It is easier to cut the entire pie at once. That way it is easier to store and get out pieces as needed. The longer it sets, the harder it can be to cut.

Sunday, November 15, 2009

Shepherd's Pie

This is a quick and easy recipe that tastes delicious.

1 pound ground beef
1 tablespoon Olive oil
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 ounce) can cut green beans, drained
1 (10 3/4 ounce) can tomato soup
6 potatoes, peeled, boiled and mashed
1/2 cup milk
1 teaspoon salt
2 cups grated cheddar cheese

Brown ground beef in olive oil. Add onion, salt and pepper and saute until onion is tender. Put into a greased 9x13 inch baking dish. Top with drained green beans. Spread tomato soup over beans. Combine mashed potatoes, milk and salt. Mix well. Spoon potatoes over mixture. Top with grated cheese. Bake at 350 degrees for about 30 minutes.

Makes 6 servings.

Tips: For easier assembly, add the green beans and tomato soup into the meat and stir all together before placing in baking dish. Also, make about 6 servings of instant mashed potatoes for a faster and easier topping.

source: The Essential Mormon Cookbook

Tater Tot Casserole

Since these recipes will be for our kids someday, we wanted to post some easy, simple recipes that our kids will be able to use for quick and easy meals. We love our version of tater tot casserole, and it's really easy to make.

1 pound ground beef
1 can (14.5 oz) green beans, drained
1 packet onion soup mix
1 can (10.5 oz) cream of mushroom soup
1 cup grated cheese
Seasoned Salt
Tater Tots

Preheat oven to 425 degrees. Brown ground beef with seasoned salt. Drain off any excess grease. Add green beans, onion soup mix, and cream of mushroom soup to meat. Mix well. Place in a 8x8 baking dish. Place Tater tots on top of casserole. Top with cheese. Bake for 20-30 minutes.

Tip: For a creamier sauce add additional cream of mushroom soup.

Friday, November 13, 2009

Three Cheese Manicotti

This is one of our favorite Italian dishes. There isn't any meat, but I promise that you won't miss it one bit! And it will taste like you're at the restaurant.

1 (8 ounce) package manicotti pasta
15 ounces ricotta cheese
6 ounces shredded mozzarella cheese, divided
6 ounces shredded Monterey Jack cheese
2 tablespoons sour cream
1/3 cup dried bread crumbs, seasoned (I use Italian bread crumbs)
1/4 cup chopped fresh parsley
salt and pepper to taste
2 cups spaghetti sauce

  • Preheat oven to 350 degrees
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
  • Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well
  • In a 9x13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce
  • Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
  • Bake in preheated oven uncovered for 40 minutes; serve.


Saturday, November 7, 2009

Basil Caesar Salmon

The picture of this dish in the magazine looked awesome! When we saw it was ready in under 30 minutes, it looked even more appealing! We served the salmon with the recipe for Zucchini Rice Pilaf from this blog. It was WAY good!

4 salmon fillets (8 ounces each)
1/4 cup creamy caesar salad dressing
pepper to taste
1 cup caesar salad croutons, crushed
1/2 cup grated parmesan cheese
2 teaspoons dried basil
2 tablespoons olive oil

Place salmon in a greased baking dish. Spoon the salad dressing over fillets; sprinkle with pepper. Combine the croutons, Parmesan cheese and basil; sprinkle over fillets and gently press into dressing. Drizzle with oil. Bake, uncovered, at 350 for 15-20 minutes or until fish flakes easily with a fork

Yield: 4 servings

Source: Quick Cooking Magazine

My Mom's Easy Baked Beans

This recipe can be easily doubled or tripled if you wish to make more for a large crowd. You will just need a bigger pot. My mom always told me that this recipe works best in a heavy cast iron pot, or "earthenware" pot, but I think most any type of oven safe pot will do. This "earthenware" pot she refers to is a glazed fired clay pot which I believe she found in San Francisco, and the texture of the beans always turned out phenomenal (not too runny, not to hard). Whenever my 6 brothers and sisters and I would come home, or for most any gathering, my mom would always serve ham, these beans, green peas, and rolls. I hope you enjoy them as much as I do!

3 large cans Pork and Beans (my mom always uses Van Camp's)
1 lb. bacon (uncooked)
3 cups brown sugar, divided
3 Tablespoons Dry Yellow Coleman's Mustard
1-1/2 cups Ketchup

Rub the inside of bean pot with bacon (to prevent sticking). Pour one can of beans in pot. Mix 1 cup of the brown sugar with 1 Tablespoon of the mustard. Spread over beans. Repeat layers of beans and mustard/sugar mixture twice. Chop bacon and sprinkle over beans, finishing with ketchup layer on top. Bake at 325 for 2 to 3 hours, or until you get the consistency that you like. My mom always reminds me to never short sugar, mustard, or time!!!

Source: Marion Haws

Friday, November 6, 2009

Hearty Six-Hour Stew

Really yummy beef stew!! You can bake this in the oven or the slow cooker on low for up to 12 hours. You can also serve this in a hollowed-out pumpkin shell for a holiday touch.

1 pound beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10-3/4 ounce) cans cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen peas

Grease dutch oven or heavy pan (or slow cooker pot). Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with tight-fitting lid. Bake at 250 for 6 hours (or up to 8 hours) or slow cooker on low setting for up to 12 hours.

Serves 4 to 6 hungry goblins.

Source: The Essential Mormon Cookbook

Thursday, November 5, 2009

Chicken with Rosemary-Garlic Butter Sauce

This is another simple skillet chicken dish which is ready in about 20 minutes, and has really great flavor!!

4 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons butter, divided
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary
1 garlic clove, minced

Season chicken with salt and pepper on both sides. In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
Add wine or broth to the pan; cook over medium-low heat, stirring to loosen browned bits from the pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary, garlic, and remaining butter until blended. Serve sauce with chicken.

Yield: 4 servings

Source: Taste of Home

Wednesday, November 4, 2009

Pumpkin Cake

This is a delicious cake and really great in place of a pumpkin pie at Thanksgiving. I am not normally a huge pumpkin fan, but this cake is one great cake. I promise it will be hard to get enough of this one!

2 1/2 cups pumpkin
4 eggs
1 1/2 cups sugar
1 teaspoons salt
1 teaspoons cinnamon
1/2 teaspoons ginger
1/2 teaspoons nutmeg
1/4 teaspoons cloves, ground
1 can evaporated milk
1 cake package of yellow cake mix
1/2 cups nuts, chopped
3/4 cups butter, melted

Beat eggs. Add pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves and evaporated milk. Blend well. Pour into greased 9x13 pan. Sift one yellow cake mix over the top. Sprinkle with 1/2 cup chopped nuts and top with butter. Bake at 350 degrees for 1 to 1 1/2 hours. Cake is done when knife inserted comes out clean. Serve with whipped cream or ice cream.

Sweet n' Sour Meatballs

Served over rice, these meatballs are a life saver for us when time is short. Cooked entirely in the microwave, you can have this on the table in under 15 minutes, literally.

2 pounds frozen fully cooked meatballs, thawed
1 small onion, sliced
2 medium carrots, julienned
1 small green pepper, julienned
1 garlic clove, minced
1 jar (10 ounces) sweet-and-sour sauce
4-1/2 teaspoons soy sauce
Hot cooked rice

Place the meatballs in a 3-qt microwave safe dish; top with the onion, carrots, green pepper and garlic. Combine the sauces; pour over meatballs. Cover and microwave on high for 8-10 minutes or until vegetables are tender and meatballs are heated through, stirring twice. Serve over rice.

Yield: 8 servings

Source: Quick Cooking Magazine

Tuesday, November 3, 2009

Oatmeal Brownie Gems

These are a delicious new take on brownies. It makes a lot, so be prepared to share!

2 3/4 cup quick-cooking or old fashioned oats, uncooked
1 cup all-purpose flour
1 cup firmly packed light brown sugar
1 cup coarsely chopped walnuts
1 teaspoon baking soda
1 cup butter or margarine, melted
1 3/4 cup M&Ms semi-sweet chocolate mini baking bits
1 (19 to 21 ounce) package brownie mix, prepared according to package directions for fudge like brownies

Preheat oven to 350 degrees. In a large bowl combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Stir in M&Ms semi-sweet bits until evenly distributed. Reserve 3 cups of the mixture. Pat remaining mixture into bottom of 15x10x1 inch pan (cookie sheet) to form the crust. Pour prepared brownie batter over crust, carefully spreading into a thin layer. Sprinkle reserved crumb mixture over top of brownie mixture; pat down lightly. Bake 25 to 30 minutes or until toothpick inserted in center comes out with moist crumbs. Cool completely. Cut into bars. Store covered in container.

Yield: 48 bars

source: April Clayson. I'm not sure where she got the recipe from.

Monday, November 2, 2009

No-Bake Chocolate Cheesecake

This no-bake cheesecake is really good. . . the chocolate flavor comes from melted Milky Way Candy Bars.

1 cup milk
1 envelope unflavored gelatin
4 Milky Way candy bars (2.05 ounces each) chopped
1-1/2 cups finely crushed chocolate wafers (I usually use chocolate graham crackers)
1/4 cup butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup whipping cream
Whipped topping and fresh raspberries or sliced strawberries

In a saucepan, combine the milk and gelatin; let stand for 1 minute. Add the candy bars; cook over medium heat for 5 minutes or until chocolate is melted and gelatin is dissolved. Cool to room temperature, about 45 minutes. Meanwhile, combine the wafer crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan; set aside.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add the chocolate mixture and cream. beat on high speed for 4 minutes. Pour into prepared crust. Cover and refrigerate for 8 hours or overnight. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with whipped topping and berries.

Yield: 8-10 servings

Source: Quick Cooking Magazine