Granola Cookies

These are very soft, moist, chewy, AND … are flourless!

Mix together:
4 cups oats
2 cups brown sugar
1 cup raisins
½ - 1 cup coconut
1 cup chopped nuts (pecans or walnuts)
¼ cup sesame seeds (optional)
1 cup vegetable oil

Let sit for at least several hours but it’s best if you have time, to let sit overnight.

ADD:
3 beaten eggs,
1 tsp salt
1 tsp almond extract

Use a cookie scoop and place onto a parchment lined baking sheet that has been sprayed with non-stick cooking spray.

Bake at 325 for 11 – 15 minutes.

A little helpful hint: Stir the cookie mixture occasionally while scooping the cookies onto the baking sheet as sometimes the liquid will settle to the bottom.


A little about the history of these cookies:
This recipe came from Springville - that means they are good because any recipe that I ever received from Springville UT was a winner – Springville always had amazing bakers and amazing cooks! A friend, Kathryn Stokes, whom I met when Kimlan became friends with her little girl when they started kindergarten together shared this wonderful cookie recipe with me and it soon became one of our family favorites. It took a little getting used to when making because at first, the cookies went all over the place in the oven while baking. When I started using a cookie scoop and switched to sprayed parchment paper, I met with great success! They are so YUMMY and another one of those treats I can’t stop eating once I start!

Homeade Taco seasoning mix

Mix 1/4 cup salt free chili powder ( I just used regular chili powder and it had a little salt in it)
1 Tbsp each of dried oregano and ground cumin
1/2 tsp. garlic powder
store in an airtight jar

For taco's and Chili: Use 2 1/2 Tbsp per lb. of ground beef or turkey
*When I add the seasoning to the meat I also add 1/2-1 cup water and let it cook on high until most of the liquid is absorbed.

As a rub or for fajitas: use 1 tbsp per lb of steak, chicken or pork


Recipe #2
Ingredients:
4 tbsp. chili powder
3 tbsp. plus 1 tsp. paprika
3 tbsp. ground cumin
1 tbsp. plus 2 tsp. onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper

Directions:
Combine all ingredients in a bowl, and mix well to blend. Store in an airtight container until ready to use.

To prepare taco meat, use 2 heaping tablespoons in place of a package of taco seasoning (cook approximately 1 lb. of beef or chicken, add 1 cup of water with the seasoning, and simmer until the liquid is almost completely gone.)

Easy one pot Brownies

1 12-ounce bag chocolate chips (use the kind you prefer I used Hershey's special dark)
1 cup butter (2 sticks)
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs at room temperature
1 1/2 cups flour
1/2 teaspoon salt

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Sweet and Spicy Slow Cooker Chicken

*Note: leaving the tomatoes undrained makes for a fairly juicy chicken mixture. If you don’t want the finished shredded chicken mixture to be quite as liquidy, slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.

*Serves 4

1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

*Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.

** I didn't have any red pepper flakes so I just sprinkled some ground red pepper and cayenne on the chicken and it tasted great.

Caroline's Spinach Salad

Salad:
Package of Raw Spinach
One red onion sliced and separated into rings
Mushrooms washed and sliced (the amount is your preference)
Mozzarella cheese, shredded (about 1/2 to 1 cup-whatever your preference)
Package of bacon cooked crispy and chopped

Mix above together and just before serving toss with the following dressing:

Dressing:(Makes 1 1/2 cups)
1/2 cup sugar
1 cup veg oil
1/2 cup vinegar
2 TBSP poppy seed
1 tsp salt
1/2 tsp dry mustard

This salad was served at a dinner and made by my great friend Caroline. It was SO delicious and Caroline was gracious enough to give me the recipe! She said it is her grandchildren's favorite and I know why and now it's one of mine too!!

Peanut Butter-Fudge Cheesecake

Peanut Butter-Fudge Cheesecake




Serves 12-16 (depending on how generous you are with portions)
For the Crust:
32 Oreo cookies, finely crushed or ground in a food processor
5½ Tablespoons unsalted butter, melted
Pinch of salt
For the Fudge:
8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1 teaspoon vanilla extract
20 miniature peanut butter cup candies, unwrapped and roughly chopped
For the Cheesecake:
24 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
For the Ganache Topping:
4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1. Preheat the oven to 325 degrees F (300 degrees F if you are using a dark or non-stick pan). Butter a 9″ springform pan and set aside.
2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I’ve found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.
3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.
4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.
5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.
6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.
7. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes.

Tracy's Cheesy Potatoes

A Delicious Compliment to any Chicken, Fish, or Beef Dish! This recipe is compliments of my good friend Tracy who gladly shared it with me!

6 potatoes (more or less depending on size of potatoes)
Cheddar cheese
Cream
Salt & pepper
Garlic powder


Peel and slice thin, enough potatoes to fill a 9 x11 Pyrex baking dish. Place one layer of potatoes in Pyrex dish that has been sprayed with cooking spray. Salt and pepper the potatoes. You can also add a little garlic powder. Top with a layer of grated cheddar cheese. Repeat with another layer of potatoes, seasoning, and cheese until the baking dish is full. Cover the potatoes with cream and bake in a 400 degree oven for about 45 minutes until potatoes are tender.

** Can add green onions and chopped, cooked bacon in between layers of potatoes and cheese if desired.

Lemon Icebox Cheesecake

Serves 12 to 16
Original Recipe from America’s Test Kitchens

NOTE: Let the dissolved gelatin mixture cool down for a few minutes or the gelatin will seize when combined with the filling. It does not matter which brand of lemon sandwich cookie is used (I used the cheapest and the crust was great!)
This cheesecake tastes similar to Sour Cream Lemon Pie at Marie Calendar’s. It has an incredibly smooth texture and is SO YUMMY! It makes a great dessert for company! I modified the crust slightly, increasing the cookies from 10 to 12 and I also omitted the zest – original recipe called for 1 tsp lemon zest). This looks like it takes a lot of work, but it is actually quite easy to make!

Crust:
12 lemon sandwich cookies, broken into pieces (about 1 ¼ cups)
2 TBSP melted butter, unsalted

Curd:
1 large egg plus 1 egg yolk
¼ cup sugar
Pinch salt
2 TBSP lemon juice (fresh is best!)
1 TBSP butter
1 TBSP heavy cream

Filling:
¼ cup lemon juice from 2 lemons
1 envelope (2 ¾ tsp) unflavored (KNOX) gelatin
1 ½ lbs (3 8-oz) cream cheese, softened
¾ cup sugar
Pinch salt
1 ¼ cups heavy cream, room temperature

1. Make crust: Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and pulse until combined. Press mixture into bottom of 9-inch spring-form pan. Bake about 5-7 minutes until lightly browned and set. Cool completely.
2. Make curd: While crust is cooling, whisk egg, egg yolk, sugar, and salt together in saucepan. Add lemon juice and cook over medium-low heat stirring constantly, until thick and pudding like, about 3 minutes. Remove from heat and add butter and cream. Press through fine mesh strainer into small bowl and refrigerate until needed. (I did not press through a strainer – I just refrigerated as it is. If you want a clearer colored curd, then press through strainer).
3. Soften gelatin: Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Set aside.
4. Make filling: With mixer on medium speed, beat cream cheese, sugar and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 more minutes. Add gelatin mixture and ¼ cup of the curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
5. Chill cheesecake: Pour filling into cooled crust and smooth top. Pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be covered in plastic wrap and refrigerated for 3 days-if it lasts that long!)

Bobby's Rice Pudding

.Prep Time:10 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
4 to 6 servings.Ingredients
•1 1/2 cups milk
•1 1/2 cups water
•1/2 teaspoon salt
•1 cup uncooked long grain white rice
•1 (14-ounce) can sweetened condensed milk
•2/3 cup dried cherries
•2 tablespoons heavy cream
•2 tablespoons vanilla extract
•1/2 orange, zested
•Ground nutmeg, for garnish, optional
Directions
Put the rice in the top of a double boiler set over simmering water. Add milk, water, salt and rice. Cover and cook until the rice is tender. Stir in the condensed milk, cherries, and heavy cream. Cook over simmering water about 20 minutes or until the pudding thickens slightly, stirring frequently. Remove from heat and stir in the vanilla and orange zest. Spoon pudding into individual bowls and sprinkle with nutmeg. Serve warm.

Chantilly Potatoes

*Serves 4 to 6

3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese

Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.

In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.

At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving

From melskitchencafe.com

Chicken Cordon Bleu

Note: To make sure the cheese doesn’t leak out of the chicken while baking, use large (at least 8-ounce) chicken breasts and chill the stuffed chicken breasts in the refrigerator before breading.

Make-Ahead Tip: The breaded chicken can be refrigerated covered for up to 1 day.

*Serves 4 to 6

25 Ritz crackers
4 slices hearty sandwich bread, white or wheat
6 tablespoons butter, melted
8 thin slices deli ham (about 8 ounces)
2 cups shredded swiss cheese
4 thick boneless, skinless chicken breasts (about 2 pounds total), see note
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour

Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a shallow baking dish (a pie plate works great!). Leave the oven on.

Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too smile, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Following the pictures below, cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (you can use a toothpick to gently secure the pocket edge, if you like). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.

In another shallow dish or pie plate, beat the eggs and mustard. Place the flour in a third shallow dish. Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)

Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, about 10 minutes. Move the chicken to a middle rack in the oven, reduce the temperature to 400 (you don’t have to leave the chicken out of the oven while the temperature adjusts, just put it back in the oven and then reduce the temperature), and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving

From Melskitchencafe.com

Sugar gems

Sugar Gems
from The Sister’s Cafe

Note* I like to underbake these because when you cook them for 12-14 min. I think it is to long. So I bake them for 10-11 min. and them let them sit on the cookie sheet for a minute. I also just roll the cookie in sugar and then flatten them with a cup and then I don't frost them because I think they are sweet enough.

Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup butter, softened
2 eggs
1 tsp vanilla
Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp baking soda
Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.
Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla, coconut, etc.) – I used coconut flavoring and it was delicious!
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency

Chocolate truffle cookies

*Makes about 3 dozen cookies

1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.

In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.

If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.

Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.

Bake the cookies for 10 minutes. They will just barely be set but you don't want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.

When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.

mexican wedding cookie

1 cup butter
1/2 cup powdered sugar
1 cup powdered sugar for rolling
1/2 tsp vanilla
1 3/4 cup flour
1/2 cup chopped nuts ( I like to use Pecans)
1/2 tsp pure almond extract

Mix butter pwd. sugar, vanilla and almond. add in flour and nuts.
Chill dough in fridge for about 30 min.-1 hour
roll chilled dough into balls
bake at 350 degrees for 20 minutes. Let cool and roll into powdered sugar.

Tomato, black bean and corn salsa dip

1 can black beans, drained
1 can sweet corn, drained or equal amount of thawed frozen corn
2-3 roma tomato's diced
small amount of diced red onion
cut up cilantro
mild, med. or hot salsa
lemon juice

add black beans, corn, tomato's, cilantro, and onion to bowl. Mix. add salsa and lemon juice. Mix all ingredients together. add onion, cilantro and lemon juice by taste. Serve with tortilla chips.

Creamy Chicken with bacon and penne

Creamy Chicken with Bacon & Penne
4 slices Bacon
4 small boneless skinless chicken breast halves (1 lb.)
2 cups penne pasta, uncooked
1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread
3/4 cup fat-free reduced-sodium chicken broth
1/2 cup cherry tomatoes, halved
2 green onions, chopped


Cook bacon in microwave, cut into small bite sized peices and set aside. Cut up chicken breast into bite sized peices. Heat large nonstick skillet on medium-high heat. Add chicken and season with salt and pepper. cover. Cook until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
COOK pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.
Substitute
Substitute farfalle (bow-tie pasta), fusilli, ziti or your favorite pasta for the penne.

DOG BISCUITS

Dog Biscuits
But Really –It’s Goodies for HUMANS!!
VERY YUMMY!

9 cups cereal (Rice Chex or Corn Chex, etc)
1/2 cup Peanut Butter
1 cup Semi Sweet chocolate Chips
1/4 cup butter
1& 1/2 cups powdered sugar
1 tsp vanilla

Melt together chips, peanut butter and butter. Add vanilla. Pour over the cereal and mix together. Pour powdered sugar over the entire mixture and shake until coated. ENJOY!

Rocky Road Dessert

1 Angel Food Cake
Break into Bite size pieces and place in dripper pan or pyrex baking Dish

1 -12 oz package chocolate chips
Can use semi-sweet or part milk chocolate and part bitter-sweet or whatever you prefer.

Combine the chips with 4 egg yolks. Melt stirring constantly. Remove from the stove and let cool slightly then fold in 4 beaten stiff egg whites. When completely cool add in 1 container cool whip

Add 1 cup chopped pecans and pour over angel food cake. Refrigerate.

Serve with whipped cream

SO DELICIOUS!!

I have had this recipe for years and don’t even know where I got it but I remember making it for special occasions when my girls were little and we lived in Springville! It was always a favorite around Easter time.

Tasty Meatloaf

1.5 lbs. lean ground beef
1.5 lbs. ground turkey
1/2 large onion, chopped finely
1 (8 oz.) box stuffing mix
1 (8 oz.) can tomato sauce
1 Tb Worcestershire sauce
1/4 tsp pepper
1 cup fat free or light sour cream
1/2 cup milk
1 packet of dry ranch dressing mix
2 cloves garlic, minced
1 tsp oregano
1 egg

Sauce
Stir together in a bowl:
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp prepared mustard

Combine all ingredients in a mixer (Kitchen Aid with paddle attachment works great). Divide into two 9 inch loaf pans. Do not cover. Bake in a preheated oven at 350 degrees for one hour. Remove loaves and drain any accumulated grease in pans. Top with sauce and bake an additional 30 minutes.


sisterscafe.blogspot.com

Carmelitos

sisterscafe.blogspot.com

1 cup flour
1 cup quick oats
3/4 cup brown sugar
1 cup chocolate chips (I like milk for this)
3/4 cup carmel topping
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
1/2 cup pecans, chopped
3 Tablespoons flour



Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup carmel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

*I have made these with and without the pecans and I like them better without the pecans.


From sisterscafe.blogspot.com

Frito Casserole

Frito Casserole


1 lb ground beef
1 medium onion, chopped
1 can RED enchilada sauce
1 can tomato sauce
1 can red chili beans
1 package Fritos
1 cup sour cream
2 ½ cups grated cheddar cheese

**Do not add salt as the Fritos are already salted!

Brown beef and onion together. Add tomato sauce and enchilada sauce and mix well. Add drained chili beans and 1 ½ cups cheese. Stir in ¾ of the package of Fritos. Don’t mash in the Fritos, just toss lightly so Fritos are well covered with the sauce and beans.



Place in a casserole or dripper pan that has been sprayed with cooking spray. On top of the casserole, spread the rest of the cheese then dollop with sour cream. Line the edges of the pan or casserole with the remaining chips. Bake at 350 for about 30 minutes until heated through.

for Matthew: Cowboy's Delight!

Cowboy’s Delight
Serves 6 (about)

1 lb ground beef
1 medium onion, chopped fine
1-1/2 tsp ground chili powder
1 tsp salt
1/2tsp pepper
Garlic powder to taste
OPT: Cumin powder to taste (abt 1/4tsp to 1/2tsp at most)
1 can tomato paste
2 cans diced or sliced or whole tomatoes (whichever you prefer, it doesn’t matter)
1 package elbow macaroni or favorite pasta shape
Grated cheese

Brown ground beef in skillet. Add onion and continue to cook until onion is transparent. Add spices and tomato paste with 1 can of water from the tomato paste can. Add the diced tomatoes and mix together.

Cook the pasta according to package directions. Drain, reserving about 1/2cup of the liquid. Add the pasta and the tomato mixture in a large casserole or deep pan. The mixture should be very moist. If it isn’t, at this point, add another can of tomatoes or one can of tomato sauce, whichever you prefer.

If you are not going to be eating right away, as the pasta sits, it usually soaks up the tomato sauce and becomes somewhat dry. At that point, add the reserved 1/2cup of liquid from the pasta. This will restore the pasta and tomato without having to add so much tomato and without throwing off the balance of the casserole.

Serve with grated cheese.

**You can add more or less chili powder for heat!

Applesauce Beef Loaf

Applesauce Beef Loaf

Combine:
1 cup soft bread crumbs and ½ cup applesauce.
Add :
1 pound ground beef, 1 slightly beaten egg, ½ cup finely chopped celery, 2 TBSP finely chopped onion, 1 tsp mustard, ½ tsp salt, and a dash of pepper.
Blend thoroughly and shape into loaf and place on rack in roasting pan, or inside a large dripper pan, so sides of meat are not touching sides of pan.
With a spoon, make a crater like depression in top of meat loaf.
Combine:
½ cup applesauce
1 TBSP brown sugar
½ tsp mustard

Mix together and pour into depression. Bake for 50 minutes to 1 hour at 350.

Butterscotch Rolls

Butterscotch Rolls

18-20 frozen Rhodes rolls
½ package NON-instant Butterscotch pudding
1 cube butter (1/2 cup)
½ cup brown sugar
Cinnamon to taste
1 cup diced pecans (optional)

Place frozen rolls in 9x13 baking pan. Sprinkle the pudding mix over the rolls. Melt the butter and add brown sugar and cinnamon (I usually add about ½ tsp). Mix well and pour over the rolls. Sprinkle with pecans. Cover pan with towel and place on counter overnight to raise. Bake in morning.
Bake at 350 for 30-35 minutes.

**You can do this in morning and let raise during the day for an evening treat!

***I have made these for years (an old Springville recipe – my best recipes came out of Springville, UT - and my best cooking lessons aside from my mother and grandmother, were from there as well - in our wonderful Relief Society-oh what sweet memories with Delores Crandall(the queen and master of homemaking and baking who I couldn’t learn fast enough from!) and Marge Morgan, Ellen Anderson, Sister Wilson, Ann Moyle
and my dear sweet friend - my partner in crime - Bonnie Rowley!!)

When the kids were little they didn’t like the nuts so I quit putting them in- and now that the kids are gone, I keep forgetting to add the nuts, even though I LOVE pecans—
old habits die hard!

Stephanie's Loaded Muffins (THESE ARE SO GOOD!)

Stephanie’s Loaded Muffins
2 ½ cups Gold medal whole wheat flour (Need a very fine flour)
1 cup regular cooking oats
1 tsp soda
1 tsp salt
1 tsp cinnamon
1 ¼ cup brown sugar
1 cup Nestle white chocolate chips
1 cup Craisins
2-3 ripe bananas
1 cup nonfat plain yogurt
2 eggs
1/3 cup oil
1 tsp vanilla
Combine first 8 ingredients in bowl. Mix. Mash bananas. Add next 5 ingredients to dry mixture. Stir until all ingredients are moistened. Put in muffin tins sprayed with Pam. Makes 18 muffins. Can sprinkle top of each muffin with a sugar/cinnamon mixture before baking. Bake at 375 for 12-15 minutes. **Can substitute white chips and Craisins for semi-sweet chocolate chips. These freeze well!

Caramel Chocolate Mini Cupcakes (And Other Variations)

BASIC RECIPE:
½ cup butter, softened
4 oz cream cheese softened
2 cups sugar
4 large eggs
1 tsp vanilla extract
3 SCANT cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream

Preheat oven to 350. Beat butter and cream cheese at medium speed with mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
Combine flour and next three ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls (I use a small cookie scoop and its MUCH EASIER!!) into lightly greased miniature muffin pans. (I also use the miniature cupcake papers).
Bake at 350 for 13-15 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks and cool completely (about 30 minutes). Spread cupcakes with desired buttercream or dip in glaze. Makes about 80 small mini cupcakes.

(To make regular size cupcakes, fill tins 2/3 full and bake for 22-24 minutes. Makes 2 dozen.

VARIATIONS:
Caramel Chocolate Cupcakes:
To the basic recipe add 2 TBSP molasses OR change the sugar to 1 ¼ cup granulated sugar AND ¾ cup firmly packed dark brown sugar in place of the 2 cups granulated sugar.

For the frosting: Microwave 8 oz semi-sweet chocolate chips with 3 TBSP light cream or half n half (I use whatever I have) for30 seconds on high. Stir and microwave another 30 seconds or until all chocolate is melted and liquid is incorporated and ganache is smooth. Dip each cooled cupcake in the ganache or use a small spatula and coat the top of the cupcake with the ganache. (I do not take the ganache all the way to the edge but almost to the edges).

Mix 3-4 oz softened cream cheese, 2 sticks softened butter, 5 cups powdered sugar, dash salt together in mixer. Melt 15 kraft caramels with 3 TBSP milk in microwave for about 1 minute on high. Keep checking so it melts but doesn’t burn. Stir so the milk and caramel incorporates together and then let cool for a few minutes. Slowly stir into the buttercream frosting just until smooth but don’t completely blend. When ganache is set, (this happens pretty fast!) put the buttercream on top of the ganache covered cupcake. I use a pastry bag because it’s just easier and faster for me! THEN, try not to eat more than 10 of these little goodies in one sitting!! I said TRY!

Orange Buttercream Cupcakes: To cake batter, omit vanilla and add 1 TBSP orange zest and 2 TBSP fresh orange juice.
Buttercream Frosting: 2 sticks softened butter, 3 oz softened cream cheese, dash salt, 5 cups powdered sugar, 2 TBSP fresh orange juice. If desired, add 1 drop red food coloring and 1 drop yellow food coloring. Thin with milk if necessary.

Paula Deen's Beef Stroganoff

1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Directions
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.

Yields: 1 1/2 cups

Beef Enchiladas

one Chuck Roast, shredded
Place chuck roast in crock pot and season with salt, pepper, and garlic powder and onion powder.

Mix together:
shredded roast
one can olives, chopped
one onion, diced

Cheddar cheese, shredded
monterey jack, shredded

1 can red enchilada sauce
corn tortillas

Shred roast and put in bowl with olives and onions. Mix well. Put oil in fry pan and add tortillas one at a time. Place tortillas in hot oil and turn quickly then put onto paper towel to drain. This is to soften the tortilla, if you don't do this the tortilla will crack when you roll and put them in the pan.

Pour enchilada sauce in bowl. Dip tortilla; remove excess sauce with finger back into bowl and stack tortillas.
To the tortillas add meat mixture and cheese. Roll up tortillas and place in baking pan or cookie sheet that has been sprayed with pam and a light covering of enchilada sauce. Spoon remaining sauce over tortillas and add more cheese. Cover with foil and bake for 25-30 minutes at 350.

Creamy Chicken and Pasta

1-1/2 cups multigrain rotini pasta, uncooked (I used penne)
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
1 cup Shredded Mozzarella Cheese,
divided 2 Tbsp. Grated Parmesan Cheese


HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.

MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; season with salt, pepper, and garlic powder. cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add Neufchatel; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.

DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.

BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

Peach Crunch Cake

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Chocolate Peanut Butter Chip Cookies

makes approximately 36 cookies

Ingredients
1 cup butter
½ cup peanut butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips

Method
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar. Once the butter and sugar are well combined, stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips.
3. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Syndi’s Artichoke Dip

1 cup mayonnaise
1 can artichoke hearts quartered
1 can marinated artichoke hearts drained
1 cup parmesan cheese
2 cans green chilies drained
Mix all ingredients together and bake at 350 for 30 minutes

The Best Cheeseball

Makes 4 cheeseballs

4 (8 ounce) packages cream cheese, softened
4 cups shredded sharp cheddar cheese
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
2 teaspoons dried parsley
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce

1 cup pecans, finely chopped for rolling

Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.

With lightly greased hands, portion the cheese mixture into four pieces and roll each section into a round ball. Coat in pecans. The easiest way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this also helps the pecans to go a little further). Cover each cheeseball in saran wrap and refrigerate until ready to serve.

Recipe Source: My Kitchen Cafe

*We didn't add the hot sauce since we don't really like spicy foods and the cheeseball was still really good. We also only 1/2 the recipe and made one big cheeseball instead of two.