Wednesday, October 15, 2008
Monday, October 13, 2008
Chocolate Zucchini Cookies
This is one of our families favorite cookies. My kids call these Chocolate Zucchini Muffin Tops because they are so soft and taste like a muffin in a cookie form.
Chocolate Zucchini Cookies
1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups grated zucchini
1 cup chocolate chips (optional)
Preheat oven to 350 degrees. Grease cookie sheets. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes approximately 3 dozen cookies.
submitted by: Nanette Hill
Chocolate Zucchini Cookies1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups grated zucchini
1 cup chocolate chips (optional)
Preheat oven to 350 degrees. Grease cookie sheets. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes approximately 3 dozen cookies.
submitted by: Nanette Hill
Welcome Back!
Welcome back Ladies! We are excited to be back and ready to collect and share recipes again. To finish up this month we are asking for your favorite Squash recipes. I know many of us have plenty of Zucchini and are looking for ways to get it used up. I think we would do well to throw some pumpkin recipes in as well if you have some to share. So get me some recipes and I will get them posted so we can start warming up our kitchens!
Friday, June 6, 2008
Most Requested Recipes!
This is the main dish recipe from our last Quarterly Enrichment Activity
Crock Pot Cream Cheese Chicken
3 chicken breasts
1 packet Good seasons Italian dressing (or ¾ cup Italian dressing and omit the ½ cup water)
½ cup water
1 stick butter
1 can cream of chicken soup
1 packet cream cheese
Put the chicken, Italian dressing and and butter in crock pot. Cook on low for 4 hours. Mix cream of chicken soup and cream cheese in separate bowl. You may need to microwave it for 30 seconds so that is smooth and creamy. After chicken is fully cooked, stir in crm cheese/soup mixture with the chicken. Keep on very low heat, as it can scald. Serve over rice or noodles.
This is the "Hawaiian" Chicken that the Tatom's made for our ward Hawaiian Christmas party
Teriyaki Chicken
1 package (4 pieces) chicken thighs, skinned
¾ cup soy sauce
¾ cup water
¾ cup sugar (or more if needed)
1 green onion stalk, chopped
1 thumb size piece of ginger root , chopped
2 – 3 cloves garlic, pressed
Mix water and soy sauce in a bowl. Add sugar and stir until dissolved. You may need to add more sugar – the soy sauce and water need to taste sweet, not salty. Add the onion, ginger and garlic. For best results, marinate the chicken in the sauce for at least 6 hours – best overnight. Put in a pot and bring to a boil. Boil for 30 minutes. Serve with rice.
Some of you wanted the recipe that Angela Salce talked about in her RS lesson a couple of months back.
Chicken Broccoli Casserole
4 – 5 chicken breasts, shredded
2 cans cream of chicken soup
1 cup mayo
1 pkg frozen broccoli
1 cup shredded cheese
2 cups stuffing mix
Combine soup and mayo. Defrost broccoli. Combine together in a 9x13 pan. Sprinkle the cheese on top, then sprinkle the stuffing on top of the cheese. Bake at 350 for 30 –45 minutes – until the mixture bubbles under the stuffing.
Crock Pot Cream Cheese Chicken
3 chicken breasts
1 packet Good seasons Italian dressing (or ¾ cup Italian dressing and omit the ½ cup water)
½ cup water
1 stick butter
1 can cream of chicken soup
1 packet cream cheese
Put the chicken, Italian dressing and and butter in crock pot. Cook on low for 4 hours. Mix cream of chicken soup and cream cheese in separate bowl. You may need to microwave it for 30 seconds so that is smooth and creamy. After chicken is fully cooked, stir in crm cheese/soup mixture with the chicken. Keep on very low heat, as it can scald. Serve over rice or noodles.
This is the "Hawaiian" Chicken that the Tatom's made for our ward Hawaiian Christmas party
Teriyaki Chicken
1 package (4 pieces) chicken thighs, skinned
¾ cup soy sauce
¾ cup water
¾ cup sugar (or more if needed)
1 green onion stalk, chopped
1 thumb size piece of ginger root , chopped
2 – 3 cloves garlic, pressed
Mix water and soy sauce in a bowl. Add sugar and stir until dissolved. You may need to add more sugar – the soy sauce and water need to taste sweet, not salty. Add the onion, ginger and garlic. For best results, marinate the chicken in the sauce for at least 6 hours – best overnight. Put in a pot and bring to a boil. Boil for 30 minutes. Serve with rice.
Some of you wanted the recipe that Angela Salce talked about in her RS lesson a couple of months back.
Chicken Broccoli Casserole
4 – 5 chicken breasts, shredded
2 cans cream of chicken soup
1 cup mayo
1 pkg frozen broccoli
1 cup shredded cheese
2 cups stuffing mix
Combine soup and mayo. Defrost broccoli. Combine together in a 9x13 pan. Sprinkle the cheese on top, then sprinkle the stuffing on top of the cheese. Bake at 350 for 30 –45 minutes – until the mixture bubbles under the stuffing.
Sunday, May 11, 2008
Vegetarian Dishes for the Month of May!
Pasta Primavera - Carin Tatom
Pasta noodles of choice
1 can mushroom soup
½ package of frozen broccoli/cauliflower/carrots (or use fresh veggies)
1 Red bell pepper (optional)
1/3 cup skim milk
¼ tsp basil
¼ tsp garlic powder
1/8 tsp black pepper
In large sauce pan, combine soup, milk and seasonings. On a medium heat, stir until smooth and bring to low boil. Add vegetables to the sauce and simmer on medium-low for 15 – 20 minutes. Pour over cooked noodles and serve.
Vegetable Medley Casserole - Karen Tucker
4 C Zucchini, shredded
8oz stuffing mix
½ C Onion, chopped
1 cube Margarine, melted
1 C Carrots, shredded
1 C Cheese, grated
1 Can cream soup
1 C Sour cream
2 C Chicken, cooked, diced
Cook zucchini, onion and carrots in salted water for 2 minutes; drain and set aside.
Combine soup and sour cream; fold in vegetables and chicken.
Combine margarine and stuffing.
Put vegetable mixture in baking pan, sprinkle with cheese and cover with stuffing. Bake 325° for 30 minutes.
Pasta shells with cheese - Karen Tucker
1 box Jumbo pasta shells
3 Eggs
32oz Cottage cheese
¾ tsp Oregano
16oz Mozzarella cheese, grated
½ tsp Salt
¾ C Parmesan cheese, grated
Pepper
Cook shells ½ the recommended time until just limp; drain and cool.
Combine cheeses, eggs, and spices.
Fill each shell with about 2 Tbsp cheese mixture.
Arrange shells in baking dish and cover with favorite spaghetti sauce. Bake 350° for 30 minutes.
Spicy Bean and Tomato Soup (courtesy of Food Network) - Carin Tatom
3 TB olive oil
2 carrots, chopped
1 small onion, chopped
I clove garlic, minced
1 jar (26 oz) marinara sauce
2 (14 oz) cans chicken broth
1 (15 oz) can white beans
½ tsp red pepper flakes (or 4 drops Tabasco)
½ cup small pasta of choice
½ tsp salt
½ tsp pepper
Warm the olive oil in a large soup pot med-high. Add the carrots, onion, and garlic and sauté until soft (2 min). Add the jar of marinara, chicken broth, white beans, red pepper flakes, pasta, salt and pepper. Simmer 10 min.
Pasta noodles of choice
1 can mushroom soup
½ package of frozen broccoli/cauliflower/carrots (or use fresh veggies)
1 Red bell pepper (optional)
1/3 cup skim milk
¼ tsp basil
¼ tsp garlic powder
1/8 tsp black pepper
In large sauce pan, combine soup, milk and seasonings. On a medium heat, stir until smooth and bring to low boil. Add vegetables to the sauce and simmer on medium-low for 15 – 20 minutes. Pour over cooked noodles and serve.
Vegetable Medley Casserole - Karen Tucker
4 C Zucchini, shredded
8oz stuffing mix
½ C Onion, chopped
1 cube Margarine, melted
1 C Carrots, shredded
1 C Cheese, grated
1 Can cream soup
1 C Sour cream
2 C Chicken, cooked, diced
Cook zucchini, onion and carrots in salted water for 2 minutes; drain and set aside.
Combine soup and sour cream; fold in vegetables and chicken.
Combine margarine and stuffing.
Put vegetable mixture in baking pan, sprinkle with cheese and cover with stuffing. Bake 325° for 30 minutes.
Pasta shells with cheese - Karen Tucker
1 box Jumbo pasta shells
3 Eggs
32oz Cottage cheese
¾ tsp Oregano
16oz Mozzarella cheese, grated
½ tsp Salt
¾ C Parmesan cheese, grated
Pepper
Cook shells ½ the recommended time until just limp; drain and cool.
Combine cheeses, eggs, and spices.
Fill each shell with about 2 Tbsp cheese mixture.
Arrange shells in baking dish and cover with favorite spaghetti sauce. Bake 350° for 30 minutes.
Spicy Bean and Tomato Soup (courtesy of Food Network) - Carin Tatom
3 TB olive oil
2 carrots, chopped
1 small onion, chopped
I clove garlic, minced
1 jar (26 oz) marinara sauce
2 (14 oz) cans chicken broth
1 (15 oz) can white beans
½ tsp red pepper flakes (or 4 drops Tabasco)
½ cup small pasta of choice
½ tsp salt
½ tsp pepper
Warm the olive oil in a large soup pot med-high. Add the carrots, onion, and garlic and sauté until soft (2 min). Add the jar of marinara, chicken broth, white beans, red pepper flakes, pasta, salt and pepper. Simmer 10 min.
Friday, April 4, 2008
April Bread Recipe's!
Banana Bread - Jodi Schwartz
1/2 cup margarine or butter
1 c sugar
3 mashed, very ripe bananas
1 tsp vanilla
2 eggs
2 c flour
1 tsp baking soda
1 tsp salt
Chopped walnuts, if desired
Combine butter, sugar, bananas, vanilla and eggs. Add dry ingredients. Fold in chopped nuts. Bake in greased bread pan at 350 degrees for 45min-1hour. Decrease temp to 325 degrees if using glass bread pans.
Whole Wheat Bread- Karen Tucker *Just a quick note, I buy the gluten flour in the bulk section at WinCo; easy to find and inexpensive. It makes all the difference when using whole wheat flour. I also use white wheat.*
2 Tbsp Yeast
1 tsp Salt
1 ¾ C Warm water
1 Eggs
1/3 C Honey
¼ C Gluten flour
¼ C Oil
6-7 C Whole wheat flour
Combine yeast, water and honey and let stand until foamy.
Add oil, salt, egg and 3 cups of flour. Mix together until combined. Knead in remaining flour until dough forms a smooth ball that is slightly sticky to the touch.
Place dough in large, greased bowl. Cover and let rise until double.
Divide into two pieces and shape into loaves. Let rise until double.
Bake 400°F for 25 minutes.
Whole Wheat Pancakes - Karen Tucker
In Blender combine
1 C Wheat kernels
1 C Milk
Blend on high for 3 minutes, and then add:
½ C Milk
Blend another 2 minutes, and then add:
1 Egg
½ C Oil
2 tsp Sugar
1 tsp Salt
3 tsp Baking powder
Blend slightly.
Cook on a hot griddle and enjoy.
Try this yummy syrup recipe.
Dutch Honey
1 C Cream
1 C Brown sugar
1 C Corn syrup
½ tsp Maple flavor
Combine ingredients and heat just to dissolve the sugar, do not boil the cream will curdle.
Bread Sticks - Karen Tucker
1 Tbsp Yeast
3 Tbsp Gluten flour
1 ½ C warm Water
3 C Whole Wheat Flour
2 Tbsp sugar
¼ C Margarine
½ tsp Salt
Combine yeast, water and sugar, let stand until foamy. Add salt and half the flour. Knead in remaining flour to make soft dough.
Let rise until double in size.
Shape into sticks, brush with margarine. Sprinkle with desired topping, i.e. parmesan cheese, Salad Elegance, etc. Let rise.Bake 375° F for 12 minutes.
Whole Wheat Bread--Jenn Barlow
5 c. warm water
3 T. Yeast (heaping)
1 c. Sugar
1 c. Veg. oil
1/2 c. Vital Wheat Gluten (heaping)
1 1/2 T. Salt
Mix together ingredients. Add 7 C. Whole Wheat Flour and Knead to incorporate. Add about 3 C. more Whole Wheat Flour and Knead. Place into 4 greased loaf pans and let rise 30 minutes. Bake 30 minutes at 350 degrees.
Waffles--Jenn Barlow (sorry, I know it doesn't quite match, but so good!)
2 Eggs, separated
1 3/4 c. milk
1/4 c. veg oil
1 3/4 c. flour
2 T. sugar
4 t. baking powder
1 t. salt
Beat egg yolks, stir in milk and oil. Add dry ingreds. and stir into liquid until large lumps disappear. Beat whites until stiff and gently fold into batter. cook in waffle iron and enjoy!
Zucchini Bread - Jenn Barlow
3eggs, well-beaten
1 c. oil
2 c. sugar
2. grated zucchini
3 t. vanilla
3 c. flour
1 t. salt
1 t. baking soda
3 t. cinnamon
1/2 t. baking powder to well-beaten eggs, add oil, sugar, zucchini, and vanilla. Beat well. Add dry ingreds. pour into 2 greased loaf pans. Bake at 325 for 1 hour or until done.
Best Ever Banana Bread--Jenn Barlow
1 3/4 c. flour
1 1/2 c. sugar
1 t. baking soda
1/2 t. salt
2 eggs
2 large ripe bananas
1/4 c. oil
1/4 c. + 1 T. buttermilk
1 t. vanilla
1 c. walnuts (opt)
Mix together, bake at 350 for 1 hour.
Butterscotch Pull-Aparts--Jenn Barlow (Rhodes Rolls Website)
24 Rhodes Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup brown sugar
1/2 cup butter or margarine
Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan. Sprinkle remaining pudding mix over the top . Combine brown sugar andbutter. Heat together until butter is melted and a syrup is formed.(microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap.
Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Rhodes Monkey Bread--Jenn Barlow (Rhodes Rolls Website)
12 Rhodes Cinnamon Rolls, thawed
1/3 cup butter, melted
3/4 cup sugar
1/2 cup chopped pecans
1/2 cup caramel ice cream topping
Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.
Cinnamon Knots--Jenn Barlow (Rhodes Rolls Website)
12 Rhodes Texas Rolls, thawed but still cold
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup butter, melted
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
2-3 tablespoons milk
1 teaspoon vanilla
Mix cinnamon with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then cinnamon/sugar mixture. Place in a sprayed muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350°F 15-20 minutes or until golden brown. Remove from pan and place on a cooling rack. Brush with icing while still warm. (I don't use the icing, I just do the cinnamon/sugar mixture, still yummy)
Caramel Pecan Knots--Jenn Barlow (Rhodes Rolls Website)
8 Rhodes Texas Rolls, thawed but still cold
3/4 cup pecan pieces
1/2 cup brown sugar
3/4 cup heavy cream
1/2 teaspoon cinnamon
1/4 cup sugar
Roll each roll into a 10-inch rope and tie in a knot. Set aside and cover with sprayed plastic wrap. Spread pecans over the bottom of a sprayed 10-inch round baking pan. Sprinkle brown sugar evenly over pecans. Carefully pour cream over sugar and pecans. Mix cinnamon and sugar in a shallow bowl. Remove wrap from rolls and dip each one into cinnamon and sugar mixture. Place in sprayed 10-inch round baking pan, putting one in center and 7 around the outside. Cover with the sprayed plastic wrap again and let rise until double. Remove wrap and bake at 350°F 30-35 minutes. Remove from oven and invert onto serving platter.
Easy Banana Muffins - Carin Tatom
2/3 cup sugar
1/4 cup margarine, softened
3 eggs
1 cup mashed bananas (2 large bananas)
1 2/3 cup flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
Preheat to 350. Spray a muffin tin (12 muffins) with cooking spray. Beat sugar and margarine. Add the eggs, bananas and 1/4 cup water. Beat until blended.Mix flour, baking soda, baking powder and salt. Stir into the banana mixture.Use a large spoon or measuring cup and scoop mixture into muffin tin. Fill each hole about 3/4 full. Sprinkle the top with cinnamon and sugar. bake for 15 minutes.
Tee's Hot Buns - Kristi Wright
Combine:
2 cups scalded milk
1/2 cup sugar
2 tsp. salt
3/4 cup vegetable oil
2 cups flour
Add:
2 yeast cakes dissolved in 1/2 cup water
4 beaten eggs
Add:
3 1/2 cups flour
This should make a stiff batter. Cover & let rise for 1 hour. Stir down & spoon into muffin tins.
Bake @ 400 for 12 minutes.
Fix these 1 hour before dinner is ready & they'll be ready to cook & serve hot with dinner!
1/2 cup margarine or butter
1 c sugar
3 mashed, very ripe bananas
1 tsp vanilla
2 eggs
2 c flour
1 tsp baking soda
1 tsp salt
Chopped walnuts, if desired
Combine butter, sugar, bananas, vanilla and eggs. Add dry ingredients. Fold in chopped nuts. Bake in greased bread pan at 350 degrees for 45min-1hour. Decrease temp to 325 degrees if using glass bread pans.
Whole Wheat Bread- Karen Tucker *Just a quick note, I buy the gluten flour in the bulk section at WinCo; easy to find and inexpensive. It makes all the difference when using whole wheat flour. I also use white wheat.*
2 Tbsp Yeast
1 tsp Salt
1 ¾ C Warm water
1 Eggs
1/3 C Honey
¼ C Gluten flour
¼ C Oil
6-7 C Whole wheat flour
Combine yeast, water and honey and let stand until foamy.
Add oil, salt, egg and 3 cups of flour. Mix together until combined. Knead in remaining flour until dough forms a smooth ball that is slightly sticky to the touch.
Place dough in large, greased bowl. Cover and let rise until double.
Divide into two pieces and shape into loaves. Let rise until double.
Bake 400°F for 25 minutes.
Whole Wheat Pancakes - Karen Tucker
In Blender combine
1 C Wheat kernels
1 C Milk
Blend on high for 3 minutes, and then add:
½ C Milk
Blend another 2 minutes, and then add:
1 Egg
½ C Oil
2 tsp Sugar
1 tsp Salt
3 tsp Baking powder
Blend slightly.
Cook on a hot griddle and enjoy.
Try this yummy syrup recipe.
Dutch Honey
1 C Cream
1 C Brown sugar
1 C Corn syrup
½ tsp Maple flavor
Combine ingredients and heat just to dissolve the sugar, do not boil the cream will curdle.
Bread Sticks - Karen Tucker
1 Tbsp Yeast
3 Tbsp Gluten flour
1 ½ C warm Water
3 C Whole Wheat Flour
2 Tbsp sugar
¼ C Margarine
½ tsp Salt
Combine yeast, water and sugar, let stand until foamy. Add salt and half the flour. Knead in remaining flour to make soft dough.
Let rise until double in size.
Shape into sticks, brush with margarine. Sprinkle with desired topping, i.e. parmesan cheese, Salad Elegance, etc. Let rise.Bake 375° F for 12 minutes.
Whole Wheat Bread--Jenn Barlow
5 c. warm water
3 T. Yeast (heaping)
1 c. Sugar
1 c. Veg. oil
1/2 c. Vital Wheat Gluten (heaping)
1 1/2 T. Salt
Mix together ingredients. Add 7 C. Whole Wheat Flour and Knead to incorporate. Add about 3 C. more Whole Wheat Flour and Knead. Place into 4 greased loaf pans and let rise 30 minutes. Bake 30 minutes at 350 degrees.
Waffles--Jenn Barlow (sorry, I know it doesn't quite match, but so good!)
2 Eggs, separated
1 3/4 c. milk
1/4 c. veg oil
1 3/4 c. flour
2 T. sugar
4 t. baking powder
1 t. salt
Beat egg yolks, stir in milk and oil. Add dry ingreds. and stir into liquid until large lumps disappear. Beat whites until stiff and gently fold into batter. cook in waffle iron and enjoy!
Zucchini Bread - Jenn Barlow
3eggs, well-beaten
1 c. oil
2 c. sugar
2. grated zucchini
3 t. vanilla
3 c. flour
1 t. salt
1 t. baking soda
3 t. cinnamon
1/2 t. baking powder to well-beaten eggs, add oil, sugar, zucchini, and vanilla. Beat well. Add dry ingreds. pour into 2 greased loaf pans. Bake at 325 for 1 hour or until done.
Best Ever Banana Bread--Jenn Barlow
1 3/4 c. flour
1 1/2 c. sugar
1 t. baking soda
1/2 t. salt
2 eggs
2 large ripe bananas
1/4 c. oil
1/4 c. + 1 T. buttermilk
1 t. vanilla
1 c. walnuts (opt)
Mix together, bake at 350 for 1 hour.
Butterscotch Pull-Aparts--Jenn Barlow (Rhodes Rolls Website)
24 Rhodes Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup brown sugar
1/2 cup butter or margarine
Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan. Sprinkle remaining pudding mix over the top . Combine brown sugar andbutter. Heat together until butter is melted and a syrup is formed.(microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap.
Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Rhodes Monkey Bread--Jenn Barlow (Rhodes Rolls Website)
12 Rhodes Cinnamon Rolls, thawed
1/3 cup butter, melted
3/4 cup sugar
1/2 cup chopped pecans
1/2 cup caramel ice cream topping
Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.
Cinnamon Knots--Jenn Barlow (Rhodes Rolls Website)
12 Rhodes Texas Rolls, thawed but still cold
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup butter, melted
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
2-3 tablespoons milk
1 teaspoon vanilla
Mix cinnamon with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then cinnamon/sugar mixture. Place in a sprayed muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350°F 15-20 minutes or until golden brown. Remove from pan and place on a cooling rack. Brush with icing while still warm. (I don't use the icing, I just do the cinnamon/sugar mixture, still yummy)
Caramel Pecan Knots--Jenn Barlow (Rhodes Rolls Website)
8 Rhodes Texas Rolls, thawed but still cold
3/4 cup pecan pieces
1/2 cup brown sugar
3/4 cup heavy cream
1/2 teaspoon cinnamon
1/4 cup sugar
Roll each roll into a 10-inch rope and tie in a knot. Set aside and cover with sprayed plastic wrap. Spread pecans over the bottom of a sprayed 10-inch round baking pan. Sprinkle brown sugar evenly over pecans. Carefully pour cream over sugar and pecans. Mix cinnamon and sugar in a shallow bowl. Remove wrap from rolls and dip each one into cinnamon and sugar mixture. Place in sprayed 10-inch round baking pan, putting one in center and 7 around the outside. Cover with the sprayed plastic wrap again and let rise until double. Remove wrap and bake at 350°F 30-35 minutes. Remove from oven and invert onto serving platter.
Easy Banana Muffins - Carin Tatom
2/3 cup sugar
1/4 cup margarine, softened
3 eggs
1 cup mashed bananas (2 large bananas)
1 2/3 cup flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
Preheat to 350. Spray a muffin tin (12 muffins) with cooking spray. Beat sugar and margarine. Add the eggs, bananas and 1/4 cup water. Beat until blended.Mix flour, baking soda, baking powder and salt. Stir into the banana mixture.Use a large spoon or measuring cup and scoop mixture into muffin tin. Fill each hole about 3/4 full. Sprinkle the top with cinnamon and sugar. bake for 15 minutes.
Tee's Hot Buns - Kristi Wright
Combine:
2 cups scalded milk
1/2 cup sugar
2 tsp. salt
3/4 cup vegetable oil
2 cups flour
Add:
2 yeast cakes dissolved in 1/2 cup water
4 beaten eggs
Add:
3 1/2 cups flour
This should make a stiff batter. Cover & let rise for 1 hour. Stir down & spoon into muffin tins.
Bake @ 400 for 12 minutes.
Fix these 1 hour before dinner is ready & they'll be ready to cook & serve hot with dinner!
Thursday, March 6, 2008
March's Side Dish Mania!
Cheddar Bay Biscuits (Red Lobster) - Jenn Barlow
2 cups bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese (extra sharp?)
1/4 cup butter
1/4-1/2 teaspoon garlic powder
Combine Bisquick, milk and cheese and mix until soft dough forms, beat vigorously 30 seconds. Drop by heaping tablespoons on ungreased cookie sheet. Bake at 450 for 8-10 mins or until golden brown. Combine butter and garlic and brush onto baked biscuits before removing from cookie sheet.
Potato Salad - Jenn Barlow
8 med potatoes, peeled, cubed and cooked until tender
4 hard boiled eggs, cooled and coarsely chopped
1 bunch green onion, minced
3 pickles, coarsely choppedsalt to taste
2 t. prepared mustard
Mayo to cover
2 t. sugar
Mix all ingredients and chill. So easy, and so good, haven't had any leftovers yet!
Scruds - Jenn Barlow
8 med potatoes, peeled and cooked about 20 mins, then cooled
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
1/2 med onion, chopped and cooked until translucent (or a bunch of green onions)
3 c. grated cheddar cheesesalt and pepper to taste
1/4 c. milk
2 T. butter
Grate cooled potatoes, mix all ingredients. Bake at 350 for 30 mins.
Winter Green Salad - Jenn Barlow
1/4 c chopped pecans
2 Tbsp sugar
In a small frying pan over med. heat, stir together until sugar melts and starts to carmelized. Cool on foil.
Romain/Spinach/Green Lettuce (and your favorite)Purple Grapes- cut length-wise
1 pomegranate- cut in 1/2 and break under water to get seeds out
3 Kiwi- peeled, sliced and cut in 1/4s
Mix and add pecans. Place a damp paper towel over salad.
1/4 c oil
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 tsp salt
Whisk and Chill. Toss onto salad right before serving.
Rasberry Jello Salad - Jodi Schwartz
1 bag of frozen or fresh raspberries
1 container of coolwhip
1 box raspberry jello
1 box vanilla cook and serve jello
1 box tapioco jello
Mix the three jello's with 3 cups of water and boil for two minutes. Cool jello mixture completely and then add cool whip and raspberries. Refrigerate for 2-3 hours.
Mushroom Salad - Karen Tucker
1 lb Mushrooms, sliced
1/4 C wine vinegar
1 C Celery, sliced
1 Tbsp Sugar
1/2 C Green Pepper, coarsely chopped
2 tsp Basil leaves, crushed
1/2 C Onion, chopped
1 tsp Salt
1/2 tsp Garlic, minced
1 C Olive or salad oil
Mix together and let stand in refrigerator for several hours before serving. (I have used Italian or a Balsamic vinegarette instead of making the dressing.)
Wholewheat Bread - Valerie Ereksen
Use fresh ground wheat (I prefer the white wheat)
I use a Mini Bosch mixer with the dough hook.
I also use TWO 5.25” x 9” x 2.75” glass loaf pans. Standard loaf pans will make three loaves.
Dry ingredients:
6 Cups ground wholewheat flour
½ Cup wheat germ
1 ½ Tbs. Instant Yeast (Saf-Instant) Comes in vacuum packed square foil container. Once opened, I put it in a mason jar and keep it refrigerated.
1 Tbs. All Natural Sea Salt
1/4 Cup Dough Enhancer
1/4 Cup Lecithin Granules
½ Cup Wheat Gluten
1/4 Cup fresh ground Flax Seed
½ Cup raw Sesame Seeds
½ Cup raw Sunflower Seeds
2 Tbs. Poppy Seeds
½ Cup chopped or slivered Almonds
Optional - Raisins, walnuts, dried dates, raw pumpkin seeds.
NOTE: Using dough hook, allow all dry ingredients to mix together for a few minutes on low speed.
Wet Ingredients:
Using a 4 Cup measurer, start with ½ Cup hot water. Add to that 1/3 Cup olive oil, 1/3 Cup honey, 1tsp. Vanilla flavoring and 1 tsp. Almond flavoring.
Fill to 3 2/3 Cup with room temp water.
Combined liquids should be between 100 and 110 degrees.
While my mini Bosch mixer is running on slow with the dough hook (1), add liquid slowly. Allow flour to absorb all liquid before turning mixer up to next highest speed (2). Allow dough to kneed for 10 minutes. You want the dough to pull away from sides of bowl. If it is too wet, add small amounts of flour until it is firm enough. If too dry, add small amounts of water until it is at right consistency.
After 10 minutes of mixing, turn dough out on dough board or counter top that has been oiled. Apply olive oil to hands to avoid dough sticking to fingers. Pinch dough in half. Form each half into shape of loaf. (you will have to develop your own technique for that) Place in 2 large or 3 small loaf pans. Allow to rise from 10 to 25 minutes on top of preheated oven away from drafts. Keep an eye on it so it does not raise more than about 1” above top of pan. Place in center of oven and bake at 350 degrees for 40 minutes. Turn out immediately onto cooling rack and allow to cool.
Because this bread has no preservatives other than the honey, I refrigerate it in plastic bread bags after it has cooled. It can be frozen as well. Notice that this bread is very soft and moist. We love it! Hope you will as well. Any questions - call me at 208-757-1168 or email at vperekson@hotmail.com
Rainbow Pasta Salad - Sarah Smyth
1/2 pkg. rainbow pasta
½ C. Mayo
1/2 C. ham, cubed
¼ tsp. mustard
1/2 C. cheese cubed
½ tsp. sugar
1/8 C. olives
½ -1 TB milk
1/2 tsp. salt or seasoning salt
Chopped vegetables (tomatoes-can be cherry tom., broccoli, cauliflower, carrots, etc.)
Cook, drain, and cool pasta (run under cool water). Mix dressing from mayo, mustard, sugar, salt and ½ TB milk. Thin with the rest of the milk if needed. Pour dressing into pasta. Add rest of ingredients and mix till evenly coated. Salad tastes better if chilled for at least an hour.
Easy Fried Rice - Carin Tatom
*This is a recipe that you can put as much or as little as you like in it! Do it to your own preference, this is just a guideline.
2 cups rice, cooked (it is best used the next day)
2 eggs
3/4 cup chopped ham or sandwich meat
1/2 cup chopped grean onions
Soy Sauce
Scramble the eggs with the meat. Add meat and egg mixture to the rice. Add green onions (you can add them raw or saute them a bit - up to you). Mix rice, meat, eggs and onions together. If you want it hot, then put in a pan and spray lightly with cooking spray - cook on low/medium heat, whle stirring until the desired heat is reached . If you want it cold, leave everything in a large bowl. Pour a little soy sauce at a time over rice mixture, stir, taste it. Put as much or as little soy sauce on as you prefer. (For me, I like the rice a light brown color)
2 cups bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese (extra sharp?)
1/4 cup butter
1/4-1/2 teaspoon garlic powder
Combine Bisquick, milk and cheese and mix until soft dough forms, beat vigorously 30 seconds. Drop by heaping tablespoons on ungreased cookie sheet. Bake at 450 for 8-10 mins or until golden brown. Combine butter and garlic and brush onto baked biscuits before removing from cookie sheet.
Potato Salad - Jenn Barlow
8 med potatoes, peeled, cubed and cooked until tender
4 hard boiled eggs, cooled and coarsely chopped
1 bunch green onion, minced
3 pickles, coarsely choppedsalt to taste
2 t. prepared mustard
Mayo to cover
2 t. sugar
Mix all ingredients and chill. So easy, and so good, haven't had any leftovers yet!
Scruds - Jenn Barlow
8 med potatoes, peeled and cooked about 20 mins, then cooled
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
1/2 med onion, chopped and cooked until translucent (or a bunch of green onions)
3 c. grated cheddar cheesesalt and pepper to taste
1/4 c. milk
2 T. butter
Grate cooled potatoes, mix all ingredients. Bake at 350 for 30 mins.
Winter Green Salad - Jenn Barlow
1/4 c chopped pecans
2 Tbsp sugar
In a small frying pan over med. heat, stir together until sugar melts and starts to carmelized. Cool on foil.
Romain/Spinach/Green Lettuce (and your favorite)Purple Grapes- cut length-wise
1 pomegranate- cut in 1/2 and break under water to get seeds out
3 Kiwi- peeled, sliced and cut in 1/4s
Mix and add pecans. Place a damp paper towel over salad.
1/4 c oil
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 tsp salt
Whisk and Chill. Toss onto salad right before serving.
Rasberry Jello Salad - Jodi Schwartz
1 bag of frozen or fresh raspberries
1 container of coolwhip
1 box raspberry jello
1 box vanilla cook and serve jello
1 box tapioco jello
Mix the three jello's with 3 cups of water and boil for two minutes. Cool jello mixture completely and then add cool whip and raspberries. Refrigerate for 2-3 hours.
Mushroom Salad - Karen Tucker
1 lb Mushrooms, sliced
1/4 C wine vinegar
1 C Celery, sliced
1 Tbsp Sugar
1/2 C Green Pepper, coarsely chopped
2 tsp Basil leaves, crushed
1/2 C Onion, chopped
1 tsp Salt
1/2 tsp Garlic, minced
1 C Olive or salad oil
Mix together and let stand in refrigerator for several hours before serving. (I have used Italian or a Balsamic vinegarette instead of making the dressing.)
Wholewheat Bread - Valerie Ereksen
Use fresh ground wheat (I prefer the white wheat)
I use a Mini Bosch mixer with the dough hook.
I also use TWO 5.25” x 9” x 2.75” glass loaf pans. Standard loaf pans will make three loaves.
Dry ingredients:
6 Cups ground wholewheat flour
½ Cup wheat germ
1 ½ Tbs. Instant Yeast (Saf-Instant) Comes in vacuum packed square foil container. Once opened, I put it in a mason jar and keep it refrigerated.
1 Tbs. All Natural Sea Salt
1/4 Cup Dough Enhancer
1/4 Cup Lecithin Granules
½ Cup Wheat Gluten
1/4 Cup fresh ground Flax Seed
½ Cup raw Sesame Seeds
½ Cup raw Sunflower Seeds
2 Tbs. Poppy Seeds
½ Cup chopped or slivered Almonds
Optional - Raisins, walnuts, dried dates, raw pumpkin seeds.
NOTE: Using dough hook, allow all dry ingredients to mix together for a few minutes on low speed.
Wet Ingredients:
Using a 4 Cup measurer, start with ½ Cup hot water. Add to that 1/3 Cup olive oil, 1/3 Cup honey, 1tsp. Vanilla flavoring and 1 tsp. Almond flavoring.
Fill to 3 2/3 Cup with room temp water.
Combined liquids should be between 100 and 110 degrees.
While my mini Bosch mixer is running on slow with the dough hook (1), add liquid slowly. Allow flour to absorb all liquid before turning mixer up to next highest speed (2). Allow dough to kneed for 10 minutes. You want the dough to pull away from sides of bowl. If it is too wet, add small amounts of flour until it is firm enough. If too dry, add small amounts of water until it is at right consistency.
After 10 minutes of mixing, turn dough out on dough board or counter top that has been oiled. Apply olive oil to hands to avoid dough sticking to fingers. Pinch dough in half. Form each half into shape of loaf. (you will have to develop your own technique for that) Place in 2 large or 3 small loaf pans. Allow to rise from 10 to 25 minutes on top of preheated oven away from drafts. Keep an eye on it so it does not raise more than about 1” above top of pan. Place in center of oven and bake at 350 degrees for 40 minutes. Turn out immediately onto cooling rack and allow to cool.
Because this bread has no preservatives other than the honey, I refrigerate it in plastic bread bags after it has cooled. It can be frozen as well. Notice that this bread is very soft and moist. We love it! Hope you will as well. Any questions - call me at 208-757-1168 or email at vperekson@hotmail.com
Rainbow Pasta Salad - Sarah Smyth
1/2 pkg. rainbow pasta
½ C. Mayo
1/2 C. ham, cubed
¼ tsp. mustard
1/2 C. cheese cubed
½ tsp. sugar
1/8 C. olives
½ -1 TB milk
1/2 tsp. salt or seasoning salt
Chopped vegetables (tomatoes-can be cherry tom., broccoli, cauliflower, carrots, etc.)
Cook, drain, and cool pasta (run under cool water). Mix dressing from mayo, mustard, sugar, salt and ½ TB milk. Thin with the rest of the milk if needed. Pour dressing into pasta. Add rest of ingredients and mix till evenly coated. Salad tastes better if chilled for at least an hour.
Easy Fried Rice - Carin Tatom
*This is a recipe that you can put as much or as little as you like in it! Do it to your own preference, this is just a guideline.
2 cups rice, cooked (it is best used the next day)
2 eggs
3/4 cup chopped ham or sandwich meat
1/2 cup chopped grean onions
Soy Sauce
Scramble the eggs with the meat. Add meat and egg mixture to the rice. Add green onions (you can add them raw or saute them a bit - up to you). Mix rice, meat, eggs and onions together. If you want it hot, then put in a pan and spray lightly with cooking spray - cook on low/medium heat, whle stirring until the desired heat is reached . If you want it cold, leave everything in a large bowl. Pour a little soy sauce at a time over rice mixture, stir, taste it. Put as much or as little soy sauce on as you prefer. (For me, I like the rice a light brown color)
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