Sunday, April 3, 2016

Braham Cracker/Peanut Butter Bars

From Sis. Palmer-she served these at a Relief Society Meeting. They are delicious and remind me of the peanut butter bars we used to get in our school lunch on Fridays.

1 c. butter melted
2 c. graham cracker crumbs
1 c. powdered sugar
1 c. peanut butter
Mix together until well blended then press into 9x13 pan. (I used a slightly smaller pans so bars were thicker)
Mix 1 1/2 c. chocolate chips with 1/4 c. peanut butter. Cook stirring frequently until smooth. Spread over cookie layer. chill at lease 1 hour then cut into squares.

Wednesday, October 21, 2015

Snoqualmie Loadge Oatmeal Cookies

I served these cookies for a Relief Society night. It was a "hack" night and I was asked to talk about kitchen hacks. One of the hacks I shared was substituting fruit for oil. In these cookies I used 1/2 c. butter and 1/2 c pureed prunes. I made the puree by putting 1/2c prunes and enough water that they will blend in the blender. I pulsed them until they were a thick liquid. You could use apple sauce as well but I like the prunes in this one because I think they add some flavor to this type of cookies.
Originally, I got this recipe from Rachel Schaffer a dear friend I met in our branch while living in Minnesota. I later when I lost the original paper she had given me I learned it is easily searched online.  
 
 
 
Number of Servings: 42
Ingredients
      1 cup (2 sticks) butter, softened (cal w/smart balance)
      1 cup packed brown sugar
      3/4 cup sugar
      2 eggs
      1 1/2 teaspoons vanilla
      2 cups all-purpose flour (used White Whole Wheat)
      1 tablespoon cinnamon
      1 teaspoon baking soda
      1/2 teaspoon baking powder
      3 cups Snoqualmie Falls Lodge® Oatmeal
      1 cup raisins (optional

        Directions

        Preheat oven to 350°F. Using an electric mixer, cream together butter, sugars, eggs and vanilla on low speed until smooth. Stir in flour, cinnamon, baking soda and baking powder until blended. Add oatmeal and raisins (orange peel) and continue to stir until blended. Drop by rounded tablespoons onto ungreased baking sheet. Bake for 8-10 minutes.
        Makes 3 1/2 dozen cookies.

      Tuesday, November 12, 2013

      Low-Maintenance Lasagna

      A friend offered this to me when I was complaining about pasta dishes in the slow cooker. I tried it and was pleasantly surprised.
       
      Nonstick cooking spray
      1 26-oz. jar pasta sauce
      3/4 cup water
      1 15-oz. carton light ricotta cheese
      1/2 cup shredded carrot
      6 lasagna noodles
      1-1/2 cups shredded mozzarella cheese (6 oz.) Directions
      Coat a 4-quart slow cooker with cooking spray. In a large microwave-safe bowl stir together pasta sauce and water. Cover bowl with waxed paper and microwave on high for 3 minutes. Meanwhile, in a medium bowl stir together ricotta cheese and carrot; set aside.
      Spoon 1/2 cup of the sauce mixture in the bottom of prepared slow cooker. Break half of the noodles to fit the bottom of the slow cooker and arrange over the sauce in the slow cooker. Spoon mounds of half of the ricotta mixture over the noodles. Top with 1/2 cup of the mozzarella. Spoon half of the remaining sauce over the layers. Top with remaining noodles, breaking to fit, remaining ricotta mixture, and 1/2 cup mozzarella. Spoon remaining sauce over and top with remaining mozzarella.
      Cover; cook on low heat setting for 3 hours (noodles should be tender). Remove crockpot from liner and let stand covered for 20 minutes. Makes 6 servings.
       

      Friday, August 16, 2013

      Tex-Mex Salad

      I got this from Daphne years ago.
      10 medium sized fresh tomato
      10 tortillas or a bag of tortilla chips (if you choose tortillas bake in oven @ 350 until crisp)
      20 c. fresh spinach (rinsed and spun or patted dry and then chopped)
      10 green onions
      2 1/2 c. black beans, rinsed and drained
      15 oz. shredded cheddar cheese
      1/2 c. cilantro (I use parsley)
      10 oz crumbled feta cheese
      5 jalapeno pepper
      5 red bell pepper

      Chop veggies. . Bake tortillas 2-3 minutes in 350 oven (I use tortilla chips but the recipe is from "healthy" cooking group so it called for baked tortillas) .  In bowl mix beans w/ cheeses, and all the veggies. Crumble chips or put tortilla on plate. Top with salad and enjoy.

      Sunday, January 13, 2013

      Potluck Salad

      I needed a recipe for a potluck and Daph sent me this one. It's delicious!
      Toss ahead of time, or whenever:
      1 bag spinach greens
      1 bag or head Romaine lettuce
      1 bag European blend salad mix
      1/2-1 cup craisins
      2 apples, chopped with skin on  (I cube them)
      1/2 cup green onions, chopped
      2 cans Mandarin oranges (I use fresh Clementines)
       
      Add just before serving and toss:
      1 - 1 1/2 cups Parmesan cheese
      1 cup almonds, slivered, caramelized or plain
      Dressing
       
      Carmelized Almonds:
      Combine 2 T brown sugar and 3 T white sugar in a non-stick frying pan.  Add almonds and cook on a rather high heat stirring constantly until nuts are coated and caramelized.  Do not add liquid.  It will caramelize given time.  Adjust heat as necessary not to burn.  Cool, break apart (do not leave in pan for very long. . . .think big rock o' nuts).
       
      Dressing:
      3/4 cup sugar
      1/3 cup apple cider vinegar
      1 tsp. dry mustard
      3/4 cup salad oil
      1 T onion flakes or powder
      1 T poppy seeds (add just before serving)
       

      Chocolate Gingerbread Cookies

      Divine! From Betsy via another lady from church.

      http://www.marthastewart.com/339353/chewy-chocolate-gingerbread-cookies

      Pumpkin Muffins

      My kids loved these pumpkin muffins recommended by my friend Betsy. Here is the link:
      http://allrecipes.com/recipe/pumpkin-wheat-honey-muffins/detail.aspx?event8=1&prop24=SR_Title&e11=whole%20wheat%20pumpkin%20muffins&e8=Quick%20Search&event10=1&e7=Home%20Page