Recipe Requests

Double Chocolate Brownies

2011-12-07T12:23:00.000-08:00

Baloney wanted to make this for a friend's birthday. I was surprised that his mom asked for the recipe because I don't consider myself much of a brownie maker but I am not much of a brownie eater so I don't know if I am the best judge of a great brownie recipe.
It is from the Mrs. Fields cookie book but I altered it. Originally it was called Carmel-Filled Brownies. It has a caramel center but Baloney did not know if his friend liked caramel so we played it safe with the chocolate chip substitute.
3 oz. unsweetened chocolate
1/2 c. butter
4 eggs
1 1/2 c. white sugar
1 tbsp vanilla
1 1/2 c. flour
1 c. chocolate chips
Preheat oven 350 degrees. Oil 8x8 baking pan.
Melt chocolate and butter in microwave.
In a mixing bowl beat eggs with electric mixer on high until the thicken slightly. Add sugar slowly. Add vanilla and mix well. Add chocolate/butter mixture and beat on medium until uniformly brown. Add flour and blend at low speed until just combined. Do not over mix. Pour half the brownie batter into pan. Sprinkle chocolate chips evenly over the brownie batter. Add the last half of brownie batter to the top. Bake for about 40 minutes or until a toothpick inserted in center comes out clean (there will be a little chocolate on the toothpick but there should be no batter.

Canned Salsa

2011-07-18T06:50:00.000-07:00

This is a recipe I requested from my good friend Julie. I am going to make some this summer because with the weather the way it has been for the last 2 years I will never get enough tomatoes from our garden to make salsa. I figure why not make it easy with tomatoes already processed. Thanks Julie!

1 #10 can diced tomatoes

1/2 #10 can crushed tomatoes

1/8 #10 can tomato paste

2 onions, diced

2-4 cans green chilies

2 green peppers-diced

3 heaping tbsp minced garlic

1 bunch cilantro-chopped

jalapenos to taste (I usually use 3-4 per batch) minced

1/4 c lemon juice or vinegar

1 tbsp pepper

1 1/2 tbsp sea salt

1 1/2 tsp cumin

To spread the jalapeno around, I usually take about 1 cup of crushed tomatoes and the jalapenos and blend them all together in the blender, then pour into the rest of the salsa. That way no one gets a big chunk of jalapeno in their bite of salsa

Bottle in pints or quarts, process for 20 minutes.

Slow Cooker Chicken Tortiall Soup

2011-04-20T07:07:00.000-07:00

I found this:
http://allrecipes.com/CustomRecipe/61559653/Healthier-Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx
recipe on allrecipes.com and it is healthy, inexpensive, yummy, and done in the slow cooker. It is a perfect addition to our family menu plan. Well, at lease it was until my slow cooker lid got bumped onto the floor and shattered on the floor.

Skillet Lasagna

2011-04-20T07:03:00.001-07:00

I got this recipe from my friend Betsy. She is seriously a GREAT cook. If I am in a hurry I will use quick cook noodles and cut the cooking time by 10+ minutes.
1/2 lb ground beef
1/ c. chopped onion
2 minced garlic cloves
6-12 uncooked mini noodles
26-28 oz tomato+basil spaghetti sauce
1 1/2 c. water
12 oz cottage cheese
4 oz cream cheese
1/3 c. parmesan cheese
1/4 c. sliced green onions
1 tbsp parsley flakes
1 c. shredded Italian cheese blend

-Brown meat and drain off fat. Add onion and garlic and cook until tender. Add noodles, sauce, and water. Mix well. bring to a boil then reduce heat and cook covered about 15 minutes until noodles are done.
-Combine cream parmesan, and cottage, cheeses green onion, and parsley. Mix well
-Spoon cheese mixture over pasta. Sprinkle with Italian cheese. Cover and cook until cheese is melted.

Oatmeal Bread

2011-02-11T09:52:00.000-08:00

My cousin Roxanne submitted this to the family cookbook. I have adapted it a little. I love it because it uses leftover oatmeal. I will make a few loafs and freeze when I have a bunch of left over oatmeal. DB took some to work and this coworkers wanted the recipe. Here it is:
Mix together:
1c leftover oatmeal
1c boiling water
1/2c oil
1c brown sugar
1c white sugar
2 beaten eggs

Add:
1tsp baking soda
1 1/3c flour plus 3Tbsp
1 tsp cinnamon
1c nuts (optional)

Bake 30 to 50 minutes in oiled loaf pan until toothpick comes out clean (time varies by size of loaf pan). Put loaf pans on a cookie sheet as once the topping is added it tends to go over the side of the pan.

While baking mix together topping:
3 Tbsp butter
1c coconut
1c brown sugar
3Tbsp cream
Put topping on loaf and cook 10 minutes more.

Marvelous Meatloaf

2011-01-12T19:08:00.001-08:00

My all time favorite meatloaf recipe. It's a recipe from Cristine, my BFF and supplier of all super yummy foodie recipes. My neighbor and walking friend asked for a recipe after I brought her a raw loaf to cook at her convenience. Nothing says friend like raw meat...

1 egg
1 piece bread
1/2 c. catsup
3/4 c chopped fresh basil (if I don't have fresh I use dried but the fresh really does taste better)
1/2 c chopped onion
2 garlic clover, minced
1/2 c provolone cheese
1 lb ground beef
Mix all ingredients together. Shape into loaf. Place on a broiler pan. Cook at 350 for 1 hour. This is a great freezer meal.

Sicilian Pizza Crust

2010-01-30T15:35:00.000-08:00

This is a crust that is super bready so we use it when we are in the mood for a real carb. bomb.
1 1/2 c. warm water
4 c. flour
1 tbsp salt
4 tbsp oil
2 packages (or 5 tsp) yeast
-combine yeast, 1/2 c flour, and water. Rise 15 minutes
-add 2 c. flour and 1 c cool water, and oil. Mix with wooden spoon.
-add remaining flour
-kneed 15 minutes
-rise to double
-punch down and either use or store in refrigerator or freezer until ready to use. If frozen thaw before using.
-roll out, dress pizza and cook 450 degrees for 25 minutes.

Granola

2010-01-10T13:29:00.000-08:00

I am posting this after a trip the the Winco grocery store with my friend Leslie. We stoped there just to check it out after a shopping trip to IKEA. Nerdy I know but it was sure fun! We were talking about the bulk food and I promised I would share my favorite granola recipe. Here it is:

1 c. oil (canola or olive)

1 c. honey

1 c. brown sugar

15 c. oats (one dry pack cannery)
1 1/2 c. powdered milk
2 tsp cinnamon
1 tsp salt
Put wet ingredients in the microwave for 2-3 minutes.

While wet ingredients are cooking mix dry ingredients together in a large bowl.

Stir wet ingredients into dry ingredients coating evenly. Spread the mixture over a cookie sheet and bake at 375 for 12 minutes.
You can add raisins, nuts, etc before baking.
**If you don't want to use sugar you could use 2 cups honey instead

Fay's Wheat Bread

2010-01-03T14:36:00.000-08:00

I gave this out as a christmas gift this year. One of the recipients asked for the recipe. I got it from Grandma Joan she got it from her mom. It is by far my favorite of all wheat bread recipes.
11 c white flour

4 c boiling water

4 c crackled wheat

1 c brown sugar or honey (I like honey better)

4 tbsp butter

1 tbsp lecithin (description here...http://en.wikipedia.org/wiki/Lecithin).

1 tbsp molasses

2 tbsp salt

4 pkg. or 9 teaspoons dry yeast

1 c warm water(115degrees)

Combine boiling water and cracked wheat, honey, and salt in a large mixing bowl. Let cool to 115 degrees. Soften yeast in warm water. Then combine both mixtures and then turn in 8 cups flour. Kneed on floured surface and add flour until dough is stiff ( about 10 minutes). Place in greased bowl and cover. Let rise until double (1 hour). Punch down. Shape 5 loaves. Place in greased pans (I use Pam Spray). Spray the top as well. Let it rise until doubled. Bake at 380 degrees for 30 minutes

Carmels

2009-11-20T14:28:00.000-08:00

My grandma makes the most wonderful candy. This is her recipe for Carmel. It is one of those smooth stick to your teeth recipes. YUM!
2 c. sugar
1/2 can evaporated milk
1 unbeaten egg white
1 tsp vanilla
2 c. karo syrup
1/2 c. butter
1/4 tsp salt
Bring all ingredients to a boil on high heat. Turn down to medium heat, stirring all the time.
Gradually add while still boiling:
reaming 1/2 can of evaporated milk
cook to 238 degrees (in humid areas) 232 in dry areas. Pour into buttered pan. Cool. Cut into squares and wrap in waxed paper. You could also use for dipping apples before it cools. My grandma would also add nuts sometimes.

Pizza Crust

2009-09-10T15:59:00.000-07:00

DB found this recipe on line somewhere. Julie Hill asked for the recipe. He made it for their family a lot when he was "batchin" in Washington last year.
1 1/2 c warm water
4 c. flour
1 tbsp salt
4 tbsp olive oil
2 pkg. yeast
Combine yeast, 1/2 c. flour and water. rise 15 min.
Add 2 c. flour and 1 c. cool water and oil. Mix w/ wooden spoon
Add remaining flour.
Kneed 15 min.
Rise to double
Punch down and either use or store in zip lock until ready to use (you can freeze it for later too)
450 degrees/ 25 min.

Peach Blackberry Salsa

2009-08-09T21:55:00.000-07:00

DB got this off of a website called Recipe Zaar. We doubled the honey by accident. It still tasted good, who would have guessed... It also originally called for cilantro but he substituted mint because he loves me:) I am a lucky girl!
Ingredients
2 large peaches (firm and ripe, peeled, stone removed and diced into 1/2" pieces)
1 1/2 cups fresh wild blackberries picked on the side of the road as you visit the delifamily for a fun vacation
1/2 large sweet red pepper, seeded and diced small
1/2 large red onion, chopped small
2 medium jalapeno peppers, seeded and chopped very small
2 tablespoons finely chopped fresh mint
1 teaspoon ground cumin
6 tablespoons freshly squeezed lime juice (about 3 large limes)
1/4 cup freshly squeezed orange juice
1/2 cup liquid honey
Directions
1 Prepare peaches and place in a large mixing bowl.
2 Wash and pat dry blackberries and set aside.
3 To the mixing bowl with peaches, add sweet red pepper, red onion, Jalapeno peppers, mint, cumin, lime juice, orange juice and honey, mix well.
4 Add blackberries and fold in gently trying not to mash them.
5 Set mixture aside in refrigerator so that flavors will combine.

Zuke Pizza Boats

2009-07-29T08:40:00.000-07:00

Wash medium sized zucchini and cut the top where it was on the vine and the bottom just enough to remove the unedible parts. Slice in half the long way. Scoop out the seeds with a spoon. Place on greased cookie sheet. Fill with pizza sauce of choice. Sprinkle cheese and place topping on top. Bake 400 until zucchini is soft enough to cut easily with a butter knife.

Strawberry Rhubarb Trifle

2009-06-02T15:07:00.000-07:00

I have had access to a lot of Rhubarb in the rental house we have been living in in Minnesota. This is from the Taste of Home magazine. I made it for a progressive dinner that our branch had. I shared some with our next door neighbors. Sue asked for the recipe. Here it is...

SERVINGS: 12-14

Ingredients:

1/2 cup sugar

1/4 cup cornstarch

3 cups milk

5 egg yolks, beaten

1 teaspoon vanilla extract

FILLING:

4 cups chopped fresh or frozen rhubarb

1/4 to 1/2 cup sugar

1/4 cup water

1/2 cup heavy whipping cream

1 prepared angel food cake (8 inches), cubed

2 cups sliced fresh strawberries

Directions:

In a heavy saucepan, combine the sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring.
Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely.
In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream.
Place half of the cake cubes in a 2-1/2-qt. trifle bowl. Spread with half of the rhubarb mixture; top with 1 cup of strawberries and half of the custard. Repeat layers. Cover and chill for at least 1 hour before serving. Yield: 12-14 servings

Rhubarb Muffins

2009-05-24T13:37:00.001-07:00

Rhubarb is a staple in Minnesota. The house we are renting in Hutchinson has lots of rhubarb behind the garage. I have been able to share lots of it with friends as we have been here. I offered this recipe to my "park buddy" Rachel.

1 1/4 c brown sugar
1/2 c oil
2 tsp vanilla
1 egg
1 c buttermilk
2 1/2 c flour
1 1/2 c rhubarb
1 tsp baking powder
1/2 c chopped nuts
Topping:
1 tsp cinnamon
1 tbsp butter
1/3 c sugar
In a bowl combine first 5 ingredients. mix well. Stir in flour and rhubarb. Pour into greased or paper lined muffin tins.
Mix topping ingredients: sprinkle over muffins and press lightly into batter. Bake at 375 for 15-18 min. Yield 15 muffins. (I usually double the recipe because how dumb is 15 muffins when they make 12 in a pan.)

Carmelitos:

2009-03-19T19:12:00.000-07:00

I read about these on a blog linked off Cristine's blog and had to try them. They are better than any ooohie gooie bar I have had.
2 cups oats
2 cups flour
1 and 1/2 cup brown sugar
1 tsp. salt
1 tsp. baking soda
2 and 1/2 sticks melted butter (this is not a typo it's a lot and I only use real butter)
1 package milk chocolate chips
1 jar Caramel (the person I got it from says it has to be Mrs. Richardson's but I have used Hersheys and if it is that much better then I would probabally sell a child for some)

Mix all ingredients except caramel and chocolate chips. Mix will be crumbly. Put 3/4 of the mix in a 9x13 pan . Bake at 375 degrees for 17 minutes. Take lid of caramel and microwave for 45 seconds - pour on top of baked mix, then pour bag of chocolate chips on. You can kind of mix them around a little if you want, careful not to dig up any of the baked portion. Use your hand to break up and sprinkle the rest of the crumbly mix over the top. You can use a spatula if you like to lightly pat it down. Bake 8 minutes more and voila! I like to make these the day before I actually need to serve them so they have plenty of time to set.

Air buns

2008-10-03T13:54:00.000-07:00

This is Colletta Yerka's submition to the Hutchinson Branch cookbook given to me by my grandmother in-law. When I told Colletta that I was making them she said they were addicitive. She was right! They are different than any yeast bread I have made and she is right they are addicitve.

2 c boiling water
1 c sugar
1/2 c shortening
1 tsp salt
Stir all the above to melt shortening, then cool until warm.

1 1/8 tsp yeast
2 tbsp warm water
Dissolve these and add to water mixture. Then add:
2 eggs
7 c flour

Start at 4-5 PM. Knead ever hour until 9 PM. Grease pans. Make egg size buns. Grease tops or spray with Pam and cover with plastic wrap over night Bake at 6 AM at 375 for 20 minutes

Snickers Salad

2008-07-15T12:58:00.000-07:00

I posted about the Sickkers Salad so I guess I should post the recipe. This one came out of my Betty Houston recipe but the one my friend made did not have has many candy bars. There were actually 2 submissions to the same book the other had a can of crushed pineapple and 1/2 c. peanuts. I guess it is all a matter of taste.
5 apples cubed
6 regular size Snickers bars cut in small pieces
8 oz cool whip
Combine all ingredients and chill until serving time.

Cream Cheese Frosting

2008-02-15T09:09:00.001-08:00

8 oz. cream cheese
1/4 c. butter (room temp)
1 tsp vanilla
Add powdered sugar to desired consistency mixing with electric mixer.

Cristine's Sugar Cookies

2008-02-15T09:01:00.001-08:00

1 c. butter
1 c. sugar
2 eggs (room temp)
Cream together
Add:
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 c. buttermilk
3 c. flour
Refrigerate at least 3 hours. Roll and cut
**The dough for these is like a really thick cake batter. If it is cold it is easier to manage but it may be tempting to add more flour the warmer it gets. If I am making a lot I will take some dough and leave the bowl in the refrigerator. The more flour you add the tougher the final cookie.

Molten Chocolate Cake

2007-12-25T21:56:00.000-08:00

I tore this recipe out of a magazine when I was waiting at the orthodontist because of the alluring picture. It is a individual cake that is cooked on the outside and gooey on the inside. The recipe was hung on the fridge for a month waiting for the holidays to justify buying the ceramic ramekins. We were not disappointed! I especially liked that I could make it a head of time and it was still hot out of the oven when it was time to serve dessert.
6 oz semi sweet chocolate (3/4 cup chips)
2 oz bittersweet chocolate (1/4 cup chips)
3/4 cup unsalted butter
3 egg yolks
3 whole eggs
3/4 cup sugar
3/4 cup all purpose flour

Directions:
Butter 8 six-ounce ceramic ramekins and dust with flour. In a bowl over a double-boiler (or in the microwave) melt butter and chocolate, set aside and let cool. In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow batter holds is throughly mixed. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add chocolate mixture, being careful to incorporate everything.: mix for 2 more minutes. Pour about 6 ounces of batter into each ramekin and refrigerate for at least 1 hour. In preheated 475 oven, bake ramekins on a cookie sheet for 10-12 minutes, or until they are puffed up and don't jiggle when moved. Remove from oven and serve immediately. We served with vanilla ice cream.

Tomato Basil Soup

2007-11-11T10:19:00.000-08:00

I made this for Halloween dinner this year and Judy asked for the recipe to share with her daughters. Enjoy!
1 onion cooked in olive oil or butter
2 cans tomato soup
2 can diced tomatoes
6 oz cream cheese
lots of basil
lots of garlic

After you cook onions (until clear) add the remaining ingredients. Warm and when cheese is soft use a hand blender and zip in pan to puree all the ingredients and mix in cheese. Do not boil just keep warm.

Tastes Like Cafe Rio Salad

2007-09-21T22:22:00.000-07:00

I stole this recipe from a blog that Sina told me about that some friends from Vegas put together (www.notrachelrayrecipes.blogspot.com). I looked it up and found this. It is really good. We have had it quite a few times now espeically when we have company because it make such a large amount. My friend Christy requested it so I am adding it to my blog.
On a side note, when I discovered this blog I found my solution to wanting to mindlessly blog surf but not wanting to pull up trash. This friend gets lot's of comments on her posts so it makes it really easy to link from one blog to another with out pulling up nasty sights that I would rather avoid. So, if she has a sight meter she is probably wondering who is stalking her in Washington well, it is me. Thanks for all the fun posts!

Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (use the seeds too if you like it spicy. You could substitute a few drops of green tabasco for the jalapeno.)

*use a food processor to blend all together well and refrigerate.

Chicken

1 small bottle Kraft Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic-minced
5 lbs. chicken breast

*cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

or Pork

Put pork roast in a crock pot with a little water and cook until very tender (about 8 hours on low). Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
3/4 cup brown sugar
salt to taste
Cook for one more hour.

Rice

3 c. water
4 t chicken bouillon
4 t garlic-minced
1/2 bunch cilantro
1 can green chiles-or fresh equivalent
3/4 t. salt
1 T butter
1/2 onion
3 c. rice

*blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

I also like to add tomatoes, lettuce, black beans and tortilla chips to my salad.

Raspberry Salad

2007-05-18T14:31:00.000-07:00

After we had lived here about 5 years my Aunt Joan and her daughter Cheryl and her family moved about 45 minutes south of us. Her sister Gail soon followed with her family. We went from having no family in the area and being 'holiday orphans' to having family that we love to visit, play games, eat, and do many things with. It has been a great blessing. It also helps that Cheryl is a great cook. This is a recipe that she prepares for holiday gatherings.

Raspberry Salad
2 1/2 c chopped pretzels
3 Tbsp powdered sugar
1 c. butter melted
Mix together then bake in 9x13 pan @ 350 for 10 minutes
Cool at least 1 hour

8oz cream cheese, softened
1 egg
1 c powdered sugar
8 oz cool whip
Mix together 1st 3 ingredients then fold in coll whip. Pour on to cooled pretzel mix. chill for at least 90 minutes in fridge.

2 c. boiling water
1 6oz pkg. raspberry Jell-o
Stir until completely dissolved.
3-16 oz bags frozen raspberries
add to Jell-O . Stir until it starts to set. Pour over cream cheese mixture. Refrigerate for at least 6 hours. Overnight is best.

Cinnamon Rolls

2007-04-04T08:44:00.000-07:00

I make these for General Conference weekend. I got the recipe from my Betty Houston cookbook that is famous in my kitchen for her great recipes. Cheese requested that I teach her how to make them. Maybe in October.

2 tsp salt
1/2 c. + 2 tbsp sugar
3 c. warm water
1 c. powdered milk
1 1/2 tbsp yeast
1/2 c. + 2 tbls. oil
2 eggs
7 c. flour (= or - just enough to make a soft dough)

-Soften yeast in small bowl with 1/2 c. warm water, 2 tbsp. sugar and let set for about 10 minutes.
-Mix with a mixer the remaining warm water, sugar, salt powdered milk, and oil. Beat eggs and add to the mixer mixture. When it is all mixed add yeast mixture and finally the flour. Let rise until double in bulk. Divide into two portions. Roll out each portion in rectangle and spread with melted butter. Sprinkle cinnamon and sugar mixture on butter and roll the rectangle up pinching the end to the roll. Slice and place on oiled baking sheet. Let rise until doubled. Bake 370 until lightly browned.

Grilled Thai chicken Salad

2007-03-15T20:45:00.000-07:00

I discovered this recipe in this months Light and Tasty magazine. It is fab! I like that it can all be made ahead of time too.

1/2 c. hot water
2 tbsp. lime juice
3/4 c. flaked coconut
2 tsp curry powder
2 tsp minced ginger root
1 tsp. salt
4 boneless, skinless chicken breast halves
4 c. torn salad greens
1/ sweet red pepper (julienne sliced)
1/2 c. sugar snap peas

Dressing:
1/4 c. soy sauce (I use the Aloha brand because it is less salty)
2 tbsp. lime juice
2 tbsp coconut milk
2 tbsp creamy peanut butter
4 tsp. sugar

In a blender combine the first 6 ingredients. Zip in the blender until blended. Pour into zip lock bag. Add chicken marinate at least 1 hour (over night is better). Grill chicken and cut into strips. Cool. Add chicken to mixed vegetables. Coat with dressing and serve.

Makes 4 servings: 1 serving equals 261 calories, 9 g fat, 936 mg sodium, 17 g carbohydrates, 4 g fiber and 29 g protein

Spinich Salad w/ Mustard Poppy Seed Dressing

2007-03-01T11:44:00.000-08:00

I have made this often and get lots of requests for the recipe. Recently I made it for a funeral luncheon and had a request for it. I serve it with a spinach salad that has things like, spinach, red onions, cucumbers, Swiss cheese and bacon bits. It can be served with any combination of veggies the trick to making it great is to make sure all the veggies are dry. I use a salad spinner to help get the water off.
Ingredients:
3/4 Tbsp. Poppy seeds
3/4 C. oil
3/4 Tbsp. grated red onion
1 Tbsp. mustard
1/3 C. white vinegar
1/3 C. sugar
3/4 tsp. salt

Directions:
Zip in the blender and refrigerate