Monday, July 19, 2010
Friday, June 11, 2010
Jumbo "Whatever" Breakfast Cookies
1 1/4 cup sugar
1/2 cup peanut butter
1 Tbsp vanilla
1 1/2 cup flour
1/2 tsp baking soda
4 cups bran flakes cereal
1/2 cup soft butter
1/4 cup water
1 egg, beaten
1 cup chocolate chips (milk, semi-sweet, peanut butter, vanilla, butterscotch)
1 cup oats
1 cup craisins or raisins
1 cup coconut
1 cup nuts***Mix very well! (Your hand will get tired!) Drop by rounded 1/2 cups or giant spoonful. Round into about a 2-inch ball and flatten on cookie sheet to 1/2 inch thick. Bake at 375 degrees for 13-15 minutes on ungreased cookie sheet.
Monday, May 3, 2010
Thursday, April 22, 2010
Monday, April 5, 2010
This is a post from last year, but is worthy for reposting, and I figured that we all are overloaded with dyed Easter eggs and don't know what to do with them. This recipe comes from my Dad's side. It is delicious! My husband doesn't dare try it, but I love it, and I will raise my family on it. Cut up egg white's in a creamy white sauce over toast, and topped with grated egg yolk and fresh ground pepper! Sounds, and maybe even looks a little weird, but until you have tried it, you can't say whether you like it or not. I think we will serve it for dinner this week so that my husband has to try it. Oh...it's so evil! Go here for the recipe!
Monday, March 15, 2010
Next, we made a Pistachio Pudding Salad. I love this salad. The pistachio taste is so perfect, and I love the crunch. It's all in a pudding box, and fantastic. This is one of those "throw-it-together" salads, that never dissapoints. If you have never had Pistachio Pudding Salad, and you are thinking "Yuck", just try it. Those thoughts will change! We served it in a hollowed Lime. More green!
Pistachio Pudding Salad
1 small box Pistachio Instant Pudding
1 small can mandarin oranges drained
1 can fruit cocktail drained
1 8 oz. Cool Whip
Combine all ingredients and stir to combine. Allow a few hours to sit and set up in the fridge before serving. Yumm!
More green!!! Break out the food coloring!
What would St. Patrick's Day be without a green breakfast!?! We made our favorite Wheat blender pancakes and threw in drops of food coloring to get a good St. Patty's Day green. Because I am not talented in making Shamrock shaped pancakes, we made our own shamrocks with the round pancakes put together, and added a piece for the stem. We added food coloring to the eggs too. I know that you may not think this looks very appetizing, but do it for the kids!
Wednesday, March 3, 2010
Stephanie Younger's Peanut Butter Mousse
Friday, February 26, 2010
I found this recipe through The Sisters' dish at www.thesistersdish.blogspot.com , who found it at Little Birdie Secrets at www.littlebirdiesecrets.blogspot.com . Thanks for sharing this yummy crust! Check out their blogs. They are great!
15-Minute Pizza Dough
2 1/2 cup flour
1 Tbsp sugar
1 tsp salt
1 cup hot water (120-130 degrees, use a candy thermometer for accuracy)
1 Tbsp Rapid Ris or Bread Machine yeast (I used SAF Instant yeast with great results)
2 Tbsp olive oil
Preheat oven to 500 degrees. Mix dry ingredients together. Add hot water and olive oil. Mix for five minutes (I used my mixer with dough hook, but you could do it by hand too). Let rest 10 minutes. Press dough on pizza pan, pizza stone, or jelly roll pan. Bake at 500 degrees for 3 minutes. Take out of the oven and cover with toppings. Return to the oven and bake 8-10 minutes more. Makes on large pizza (16-18 inches).
***I rolled mine out to fit my cookie sheet and it was perfect for an Olympic flag.
Wednesday, February 10, 2010
Mom's Caramel for Dipped Pretzels
2 cups Brown Sugar
1 cup Light Corn Syrup
1 cube Butter (has to be butter)
1 can Sweetened Condensed Milk
Dissolve brown sugar in corn syrup in large pan over medium-high heat. When dissolved, add butter and melt. When butter is melted, add sweetened condensed milk. Stir and scrape the bottom constantly as to not let caramel burn on the bottom. Attatch candy thermometer to the side of your pot and watch closely. When it gets to Soft Ball Stage, keep stirring vigorously and time for 2-3 more minutes. Remove your pan from heat and continue stirring to cool down quickly. Let it sit for about 10-15 minutes stirring occassionally before dipping pretzels. Prepare cookie sheets lined with wax paper. You are ready to dip when the caramel stays on the pretzel and doesn't just melt right off. If it slides right off and pools, wait a bit longer. Dip your pretzels and twist with your finger to drain extra caramel off and place on parchment paper to set. Continue until caramel is gone. Any extra caramel can be stored in the fridge and reheated for caramel apple dipping, ice cream drizzling, or other caramel yummies.
When caramel is set, melt chocolate in double broiler pan. If you don't have a double broiler, you can use a glass bowl that will fit inside a saucepan with about one inch of space between the glass bowl and saucepan. Fill saucepan with about 1/4 in of water and boil. Put chocolate chips or dipping chocolate in glass bowl and melt. Dip caramel covered pretzels into chocolate and place back on parchment lined cookie sheet to set up. If you want sprinkles, do it now before the chocolate dries. If you want to drizzle with colored chocolate, wait until chocolate sets up.
Monday, February 8, 2010
Lemony Love Potion
12-ounce can frozen Raspberry Lemonade concentrate
1/2 gallon Raspberry Sherbet
1 liter Lemon-Lime soda (I used 1-up)
In a pitcher prepare frozen lemonade with recommended water. (Decide how much drink you want, and you will put half lemonade and half 7-up.) Pour lemonade in cup. Drop one large scoop of sherbet into lemonade and top with 7-up to fill cup and make good bubbles. Stick one red soda straw in each cup, and serve!
***I think this would be great with a pineapple sherbet, or rainbow sherbet. I liked the tarty taste that the lemonade gave it, but I probably will leave it out next time. I love the sherbet and 7-up combo. It's just like a Root Beer Float, but it's fruity. Love it! I think next time I will top them each with a nice red cherry. They would look beautiful in Sundae mugs.
Tuesday, February 2, 2010
Banana-Sour Cream Cake
1 pkg (2-layer size) yellow cake mix
1 cup mashed ripe bananas (about 3)
1 cup sour Cream
1/4 cup oil
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup walnut pieces, finely chopped
Preheat oven to 350 degrees. Grease and flour 13x9- inch baking pan; set aside. Beat cake mix, eggs, bananas, sour cream and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into prepared pan.
Bake 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.
Remove cake from pan; cut crosswise in half. Place one cake half, top-side down, on large serving plate; spread top with frosting. Top with remaining cake half, top-side up. Frost top and sides of cake with remaining frosting. Carefully press walnuts into frosting on sides of cake. Store any leftovers in refrigerator.
***Neatly frost this cake by freezing cake layers about 20 minutes before frosting. This helps to set the crumbs on the cut edges of the cake layers so they don't pull up into the frosting. Don't worry if the frosting doesn't look perfect on the sides of the cake - the walnuts will cover any imperfections.
***I doubled this cake for a baby blessing and it worked perfectly. I stacked 2 - 9x13 cakes. It turned out beautifully!
Thursday, January 14, 2010
Frosted Banana Cookies
WorldWide Ward Cookbook / Minda Kjar
1/2 cup butter
1/2 cup butter-flavored shortening
1 cup sugar
1 cup ripe bananas, mashed (about 3)
1 tsp. vanilla extract
1/2 cup buttermilk or 1/2 cup milk + 1 tsp. lemon juice
1 1/2 tsp. baking soda
1/2 tsp. salt
3 1/4 cups flour
Cream Cheese Frosting:
1/2 cup butter, softened
4 oz. cream cheese, softened
2 cups powdered sugar
1 Tbsp. vanilla extract
Cream the butter and shortening. Add sugar, then bananas. Mix well. Stir in eggs and vanilla. Blend in buttermilk. Add the dry ingredients until just combined. Do not over-beat. It will be a sticky batter. Drop by tablespoons onto a greased cookie sheet. Bake at 350 degrees for 9-12 minutes. Cool completely.
Cream the butter and cream cheese. Add powdered sugar and vanilla. Beat until fluffy. Spread on cookies.
Makes 3-4 dozen cookies.