Don't Wait Until Easter

 

Every five weeks I have the opportunity/duty to take dinner into a group that I work with in a museum. I was a little poor so I was looking for something really reasonable. Unfortunately, there are no pictures because it go slurped up...well, as much as you can slurp up egg salad. Everyone made lots of yummy noises...you know. Mmmm.....mmmmm.mmmmm.

So here it is, a keeper of an egg salad recipe.

Egg Salad Sandwiches

Directions:

8 hard-cooked eggs, diced

1 c. mayonnaise

1/4 c. dried onion flakes

1/2 teaspoon salt

1 teaspoon mustard powder

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 teaspoon dill weed

Bread for serving

Ingredients:

In a bowl, gently mix all ingredients.  Cover and refrigerate 8 hours, or overnight.  Serve on bread or rolls.

Source: Allrecipes.com by Sara Slade. You can find it here.

2015 Update: I (Sarah) was finally able to try this. I doubled the recipe except for the dried minced onion. In my experience, a little dried minced onion goes a long way. So, I kept it at 1/4 cup even though I doubled everything else. This was fantastic. So flavorful and super delicious on croissants (though it is great on sliced white bread as well). Good find, Mom!

The Whole She Bang!

It's not very often that we give you the whole menu at once.  But here was Sunday's dinner for over 20 people from beginning to end; some tried and true, some exciting and new.

Cajun Chicken Sandwiches

Ingredients:

6 boneless, skinless chicken breast halves (4 oz. each)
1 T. olive oil
1/2 t. celery salt
1/2 t. garlic salt
1/2 t. lemon-pepper seasoning
1/4 t. cayenne pepper
1/4 t. paprika
1/4 t. pepper
6 kaiser rolls, split and toasted
12 slices tomato
6 lettuce leaves
Spreadable cream cheese

Directions:

Flatten chicken to 1/2 in thickness.  Brush both sides with oil.  Combine the seasonings; rub over both sides of chicken.  Arrange in a 13 x 9 in baking dish.  Cover and refrigerate for at least 2 hours or overnight.  Coat grill rack with nonstick cooking spray before starting the grill.  Grill covered over medium heat for 3-5 minutes on each side or until juices run clear.  Serve on rolls with tomato, lettuce, and cream cheese.

Cook's note:  I believe the source of this was a Taste of Home magazine.  I cooked the chicken on the grill using Reynolds Non-stick foil (such a great product!!!) until done and then just seared it for a second on the grill.  I think that chicken cooked directly on the grill can dry out quickly.  The creamed cheese cools the Cajun spices a bit.  All in all, this is a really fresh tasty sandwich.

Awesome Ham Pasta Salad

Ingredients:

8 oz. ziti pasta
1 lb cooked ham, cubed
1 large red bell pepper, cut in 1 inch pieces
1 large green bell pepper, cut in 1 inch pieces
1 large red onion, coarsely chopped
15 small, sweet pickles, chopped, juice reserved
1 c. cherry tomatoes, halved
1 c. mayonnaise
1/2 c. sour cream
2 1/2 teaspoons beef bouillon granules
1 T. white vinegar
1/2 t. salt
1/4 t. ground black pepper
2 cloves garlic, minced

Directions:

Bring a large pot of lightly salted water to a boil.  Add pasta and cook according to package directions until al dente, drain.

In a large bowl mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.

In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic, and 1/2 c. of the reserved pickle juice.  Fold into the salad and toss gently until even coated.  Chill overnight to allow the flavors to blend.  (Recipe recommends serve near room temperature, but I didn't do that due to the mayonnaise in the dressing.)

Cook's Note:  Source is Allrecipes.com, posted by Karena.  Well, Jonathan is allergic to eggs, yet he devours everything in sight, often before we can stop him, we tried using Vegan mayonnaise.  It tasted really good and wasn't that much more price wise.  I loved that you could make this salad the night before, very handy for pot luck!

Nina's Cucumber Salad

Ingredients:

1/2 c. reduced fat sour cream
2 T. fresh lemon juice
2 T. chopped, fresh dill
3 cucumbers, halved lengthwise and thinly sliced crosswise
1/2 c. thinly sliced red onion
Coarse salt and ground black pepper to taste

Directions:

Mix sour cream, lemon juice and dill together in a bowl.  Add cucumbers and onions; stir to combine.  Season with salt and pepper.

Cook's note: Allrecipes.com posted by Brandilynn7


Cool Lavender Lemonade

Ingredients:

7 c. water
1 c. sugar
1 1/2 c. frozen lemon juice from concentrate, thawed
4 mint sprigs
3 lavender sprigs (2 T. dried lavender flowers may be substituted)
Garnishes:  Lemon slices, lavender and mint sprigs

Directions:

Bring 7 c. water to a boil over medium-high heat.  Stir in 1 c. sugar, stirring constantly 1-2 minutes or until sugar dissolves.  Remove from heat.  Stir in lemon juice concentrate, mint sprigs, and lavender sprigs.  Let stand for at least 2 hours.

Pour lemonade mixture through a wire mesh strainer into a large pitcher, discarding herbs.  Serve over ice.  Garnish, if desired.

Cook's note:  Source myrecipes.com (Southern Living March 2006).  I was very excited to use some of the fresh herbs from my garden.  The mint in my garden is taking over the back yard.  But this was quite yummy.

Slow Cooker White Chocolate Raspberry and Cream Cake

Ingredients:

1 box Betty Crocker SuperMoist white cake
1 box (4 serving size) white chocolate instant pudding and pie filling mix
1/2 c. butter, melted
2 whole eggs
1 egg, separated
1/2 c. water
1 1/2 c. frozen raspberries
1 box (8 oz) cream cheese, softened
1/4  c. sugar

Directions:

Spray 4 1/2 qt. slower cooker with baking spray with flour.

In large bowel, dump cake mix, removing and setting aside 1/2 c. of the dry mix.  Add pudding mix, melted butter, 2 whole eggs, 1 egg yold and water to cake mix in large bowl.  Stir until well mixed.

In small bowl, sprinkle 1/4 c. of the reserved cake mix over frozen raspberries.  Stir to coat.  Fold raspberries into cake mix mixture.  Pour batter into slow cooker.

In medium bowl, beat cream cheese, remaining 1/4 c. cake mix, the sugar, and 1 egg white.  Use knife to fold cream cheese mixture into batter in slower cooker, leaving ribbons of cream cheese running through batter.

Cover, cook on High heat setting 2 to 3 hours or until cake is set in center.  Turn off slow cooker; remove cover.  Cool completely before serving.

Garnish with barely sweetened, fresh whipped cream and fresh raspberries for a stunning presentation.

Try using a chocolate cake mix instead of white for a fun twist on this delicious recipes.

Cook's note:  Source Betty Crocker, from blogger Brooke McLay from Cheeky Kitchen.

I used fresh raspberries because I could.  It worked great.  Also, I doubled it because we have so many people.  I turned it to low part way through and had to watch the cooking time.  We served it with vanilla bean ice cream and it was yummy!

Everyone Loves Pizza

I'm not sure that I've ever met anybody who doesn't love Pizza.  But it's one of those things that is always better purchased than made at home.  But this recipe is an easy knock off...again using pantry ingredients.

4-Ingredient Pizza Bake

Ingredients:

2 pouches (7.5 oz each) Bisquick Complete buttermilk biscuit mix (See cook's note)
1 c. water
1 jar (14 oz) pizza sauce
1 pkg (8 oz) sliced pepperoni
2 c. shredded Mozzarella cheese

Directions:

Heat oven to 375 degrees.  Spray 13x9 inch (3 qt) glass baking dish with cooking spray.  In medium bowl, stir Bisquick mix and water until soft dough forms.  Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).

Drizzle about 1 c. pizza sauce over dough.  Arrange 1/2 of the pepperoni slices evenly over sauce.  Top with 1 c. of the cheese.  Repeat layers with remaining dough, pizza sauce, pepperoni, and cheese.

Bake 20 to 25 minutes or until golden brown.  Cut into square to serve.

Makes 8 servings

Variation:  To make half or recipe, divide ingredients in half, bake in sprayed 8 inch sq baking dish for 22 to 25 minutes.

Special Touch:  Add your favorite pizza toppings to the layers.  Try cooked sausage crumbles, chopped green pepper, onions, or olives.

Cooks note:  Frankly, I had trouble finding the Bisquick Complete.  I used Marie Callendar biscuit mix that came in pouches.  It worked great.  Source, Betty Crocker, of course.  She's my best friend!

Surprise From the Garden

Due to the extreme heat, this hasn't been a good year for tomatoes.  But this recipe was really a fun one and a surprise ingredient.  To be frank, most everyone loved it, except for Clayton who really couldn't make the switch.  It was originally published in the Deseret News.

Mock Raspberry Jam 
(Green Tomato Jelly/Refrigerator)

Southern depression-era cooks longed for the taste of raspberries were scarce.  So they improvised.

Ingredients:

5 cups finely chopped green tomatoes
4 c. sugar
6 ounces (2 small packages) raspberry Jell-O

Directions:

Measure tomatoes into a large saucepan.

Add sugar and bring to a boil over medium heat; let cook for 15 minutes, stirring frequently.

Skim foam from the top and discard.

Add the Jell-O, and stir well so the mixture doesn't stick to the pan.  Bring to a low boil, and boil for 1 minute.

Pour into sterilized jars or plastic containers, and cover tightly.  Let cool before refrigerating.

Keeps in refrigerator about 3 weeks.  Makes 4-6 half-pint jars.

(Originally in Jams & Jellies in 30 Minutes by Pamela Bennett)

I loved making this and thinking about my sisters who lived through the depression.  But this is a great use of green tomatoes.  I found that the jam kept a lot longer than 3 weeks in the fridge.  Would be a fun gift for visiting teaching sisters.

Too Hot for Soup

Contrary to what Laurie thinks, sometimes it is just too hot for soup.  However, while it is 90+ degrees right now, the time is coming and not to far distant when you will want soup.  I know it.  You know it.  So let's prepare now!
Besides I am way behind on posting and I promised Sarah I would get some recipes on here.  These are beyond easy soup recipes, some using pantry ingredients, and all dependable!

Here are some recipes from very different cuisines.  Bon Appetit!

Beefy Nacho Soup

Ingredients:

1 lb. lean (at least 80%) gound beef
1 T. Old El Paso 40% less sodium taco seasoning mix (from 1 oz. pkg)
1 can condensed nacho cheese soup
1 can (10 oz) diced tomatoes and green chiles, undrained
1 1/2 c. milk
1/4 c. shredded sharp cheddar cheese
1/2 c. crushed corn tortilla chips

Directions:

In 2 qt. saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Reduce heat to medium.  Stir in remaining ingredients except shredded cheese and tortilla chips.  Cook 8 to 10 minutes or until thoroughly heated, stirring frequently.  Top individual servings with shredded cheese and tortilla chips.

Makes 4 servings.

Tip:  Offer other favorite nacho toppings for the soup, such as tomatoes, bell pepper, green onions, sour cream, guacamole and/or ripe olives.  Source Betty Crocker website....of course.  :)

This is such an easy soup and my husband just loves it.  Keep some hot sauce by if you like the heat.

Spaghetti and Meatball Soup

Ingredients:

4 cups water
4 oz. (1 cup) uncooked ready-cut spaghetti (short curved pasta)
20 frozen cooked meatballs
1 (27 to 30-oz.) jar spaghetti sauce
Grated Parmesan (for garnishment)

Directions:

Bring water to a boil in large saucepan.  Add spaghetti and meatballs.  Cook about 10 minutes or until spaghetti is tender.  Do no drain.

Stir in spaghetti sauce.  Cook until thoroughly heated.  If desired, sprinkle individual servings with grated Parmesan cheese.

Makes 5 (1 1/2 c.) servings

Cajun Crab Soup

Ingredients:

1/2 c. unsalted butter
1 onion chopped
2 cloves garlic, minced
1/4 c. all purpose flour
2 c. clam juice
2 c. chicken broth
1 (10 oz) pkg frozen white corn
1 tsp. salt
1/2 tsp. ground white pepper
1/4 tsp dried thyme
1/4 tsp ground cayenne pepper
2 c. heavy cream
1 lb. lump crab meat, drained (canned, fresh, or imitation can be used)
4 green onions, chopped

Directions:

Melt butter in a large saucepan over medium heat.  Saute onion and garlic until onion is tender.  Whisk in flour, and cook 2 minutes.  Stir in clam juice and chicken broth, and bring to a boil.  Mix in corn, and season with salt, white pepper, thyme, and cayenne.  Reduce heat, and simmer 15 minutes.

Stir in cream, crab meat, and green onions.  Heat through, but do not boil once the cream has been added.

This came from All Recipes website.  It was beyond yummy, but obviously not the lowest in fat.  But sometimes you just have to have a creamy based soup and this is worth the calories...just be moderate.  It was so good!

Garlic Basil Tortellini Soup

Ingredients:

2 garlic cloves, minced
1 teaspoon butter
2 cans (14 1/2 oz) reduced sodium chicken or vegetable broth
1/3 c. water
1/3 c. minced fresh basil
1/4 teaspoon pepper
2 1/2 c. frozen cheese tortellini
1 can (19 oz) white kidney or cannellini beans, rinsed and drained
2 tablespoons balsamic vinegar
1/4 c. shredded Parmesan cheese

Directions:

In a large saucepan, saute garlic in butter until tender.  Stir in the broth, water, basil and pepper.  Bring to a boil.  Stir in tortellini.  Reduce heat; simmer, uncovered for about 3 minutes or until tortellini begins to float.  Stir in beans and vinegar; heat through.  Sprinkle with Parmesan cheese.  Yield:  4 servings.  Source Taste of Home Light & Tasty Magazine

This soup is a basic and really loved by Emily and Laurie.  So easy and light.

Better Than Chex!

Well, I have been checked out for a while and Sarah has been carrying us.  So as I start to catch up, some of these blogs will be terribly out of season.  So forgive me if you are craving Spring and Summer and I give you Winter and Fall.

Last Fall I tried a couple of Chex mixes that were wonderful!  Each of them had a very distinct flavor.  Then today I tried one that will be a favorite for all of you cake batter lovers out there.

Chex Mix is one of the most versatile snacks there is.  Who knew that the original Chex Mix could possibly morph into such a myriad of flavors?  If chicken is the canvas of cooks, Chex Cereal may just be the canvas of snack makers!

Here we have one that is strictly seasonal, for sure.  But if you bring it to one party, you are sure to be invited to more!

CHEX PUMPKIN PIE CRUNCH

1/4 c. brown sugar
1 T. pumpkin pie spice
1/4 c. butter
2 t. vanilla
2 c. Cinnamon Chex cereal
2 c. Wheat Chex cereal
2 C. Honey Nut Chex cereal
8 oz. Pecans

In a small bowl, mix brown sugar and pumpkin pie spice.  Set aside.  In a small microwave-safe dish, microwave butter on High about 30 seconds or until melted.  Stir in vanilla.  In large microwavable bowl, mix all cereals and pecans.  Pour butter mixture over cereal mixture, stirring until evenly distributed.  Add sugar and spice mixture and stir until coated.

Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute.  Spread on wax paper or a cookie sheet to cool.  Store in airtight container.

Cooks note:  This recipe came from Chex.com (General Mills).  We made it before Pecans got added to my grandson's no-no allergy list.  I think peanuts might work, but the pecans were really nice.

Cooks note:  This was very sweet and very addicting.  It, too, has a very seasonal flavor.  Wonderful.  This recipe came from Chex.com (General Mills) also.


HOT BUTTERED YUM CHEX MIX

4 c. Honey Nut Chex Cereal
2 c. Cinnamon Chex Cereal
1/4 c. butter or margarine
1/4 c. packed brown sugar
2 T. honey
3/4 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1 t. rum flavoring
2 c. miniature marshmallows

In large microwavable bowl, place cereals.  In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stirring after 1 minute, until mixture is bubbly.  Stir in spices and rum flavoring.  Pour over cereal mixture stirring until coated.

Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute.

Cool slightly, about 5 minutes.  Stir in marshmallows.  Spread on waxed paper.  Store in airtight container.


CAKE BATTER MUDDY BUDDIES

Chex Funfetti Cake Batter Buddies

Adapted from: So Very Blessed

Ingredients:

5 cups Chex cereal (I used Rice Chex, but Corn Chex would work great!)

10 oz (5 squares) vanilla flavored Almond Bark

1 1/2 cups Funfetti cake mix (any kind of cake mix would work)

1/2 cup powdered sugar

1 tsp vegetable shortening

Directions:

1. Melt Almond Bark according to the package directions, adding vegetable shortening to thin (I heard that you can make it without the shortening, but it worked great for me to use it).

2. Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal. Mix gently with a large spoon or spatula.

3. Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon until all the cereal is evenly coated.

4. Enjoy!! It's so good! :)

Cooks notes:  This didn't work up quite the way it showed.  I added sprinkles because the funfetti really got lost in the first batch.  Also, I added 6 cups of chex and it worked well because I had so much of the cake mix/powdered sugar left over.  

Yummy, but really sweet!

A Tale of Two Chilies

Yep, it's here. Chili weather. But the same chili won't fit every mood. Sometimes you want something a little different, a little out there. Other times, you want something smooth, hot and smoky. Well, here's one of each! Chili for the best of times, for the worst of times....

BEEF & BACON CHILI

3/4 lb. bacon, crisp and crumbled

1 1/2 lb. Angus hamburger

1 1/2 c. onion, coarsely chopped

1 large green pepper, chopped

1 Tbsp. Worcestershire

28 oz. can diced tomatoes, undrained

15 oz. can pinto beans, undrained

2 c. Pace Picante Sauce (mild, med, hot: your choice)

1 Tbsp. chili powder

2 tsp. cumin

1 tsp. salt

1 Tbsp. Hickory Liquid Smoke

Optional Toppings: Sour cream, chopped onion, shredded cheese (your choice), picante sauce, crumbled bacon

In a large sauce pan, cook bacon over medium heat until crisp. Drain on paper towel. Pour off all but about 1 tablespoon of the bacon drippings. In drippings, add onion and green pepper. Cook until lightly browned. then add hamburger and cook until browned. Drain. Add Worcestershire to beef mixture and simmer 2 minutes. Add bacon, tomatoes, beans, picante, spices and mix well. Then add liquid smoke and bring to a boil. Reduce heat, cover and simmer 20 minutes. Spoon into bowls and top as desired. Makes 8 one cup servings.

(This recipe came from 13th Ward Cookbook, Glade Tanner)

Cooks note: The liquid smoke gives this a rich flavor. Yes, 1 tablespoon of chili powder is what is called for and it's not too much. I double or even triple this when it's for our crowd. Thanks, Glade. Anything that has bacon in it has got to be good.

SLOW COOKER CHILI MOLE

1 lb. lean (at least 80%) ground beef

1 medium onion, chopped (1/2 c.)

1 package (1.25 oz.) Tex Mex chili seasoning mix (or any brand if this is not available)

1 can (28 oz.) diced tomatoes, undrained

1 can (28 oz. ) crushed tomatoes, undrained

1 can (15 oz. ) spicy chili beans, undrained

1 oz. unsweetened baking chocolate, coarsely chopped (or a bit more if desired)

1. In a 10" skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. Spray 4 to 5 qt slow cooker with cooking spray. In cooker, mix beef mixture and remaining ingredients.

3. Cover; cook on Low setting 4 to 6 hours. Stir well before serving.

Cooks note: This came from the Betty Crocker website. BC knows how to do everything well. This is a comforting and rich chili. It reheats really, really well. You can find it here.

Before You Say Goodbye to Summer

The only thing worse than cooking at the end of a work day is to cook at the end of a hot summer work day. Yes, it is August 31st and tomorrow is supposed to be unseasonably cool weather; but I'm a firm believer that there are some dog days of summer left, so I'm leaving you with a few easy recipes that work well when it's summer time and the livin' ain't easy.

SLOW COOKER HOISIN PORK WRAPS Ingredients:

1 (2 lb) boneless pork roast, trimmed of fat

5 tablespoons of hoisin sauce

1 tablespoon grated ginger root

1 teaspoon Chinese five-spice powder

2 garlic cloves, minced

10 (10 inch) flour tortillas

3 cups shredded lettuce

1/2 c. sliced green onions

1 (15 oz.) can mandarin orange segments, drained

Directions:

Place pork roast in slow cooker. In a small bowl, combine 4 tablespoons of the hoisin sauce, ginger root, five-spice powder and garlic; mix well. Spread mixture over pork.

Cover, cook on Low setting for 7 to 8 hours.

About 15 minutes before serving, heat oven to 300 degrees F. Wrap tortillas in foil. Heat packet for 10 to 15 minutes or until warm.

Meanwhile, remove pork from slow cooker; place on cutting board. Stir remaining tablespoon hoisin sauce into juices in slow cooker. Shred pork with 2 forks; return to slow cooker and mix well.

To serve, spoon about 1/2 c. pork mixture on each warm tortilla. Top each with lettuce, onions and orange segments. Roll up.

Makes 10 Sandwiches

Cooks note: I might increase the hoisin sauce at the end to 1 1/2 to 2 tablespoons. Also, this recipe was from Betty Crocker. But you knew that already, right?

CHIPOTLE BARBECUE BURGERS WITH SLAW

Ingredients:

1/2 c. dry breadcrumbs

2 T. barbecue sauce

1 T. chopped chipotle chiles, canned in adobo sauce

1 teaspoon bottled minced garlic

1 pound lean ground beef

1 large egg

Cooking spray

2 c. cabbage and carrot coleslaw

1 T. reduced fat mayonnaise

1 teaspoon sugar

1 teaspoon cider vinegar

1/8 teaspoon salt

1/8 teaspoon black pepper

4 hamburger buns

Directions:

Combine first 6 ingredients. Divide mixture into 4 equal portions, shaping each in a 1/2 inch thick patty.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160.

Combine coleslaw and next 7 ingredients (through pepper) in large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 c. coleslaw mixture and top half of bun.

Nutrition Information: 4 Servings, 358 calories, 9.1 g. fat, 32.1 protein, 36.3 carb, 2.6 fiber (Source Cooking Light Magazine)

Cook's Notes: We sometimes add extra barbecue sauce on top of the burger. Yummy and light. The burger with the chipotle has a nice kick.

Cookies: One Little, One Big...Guess Which One Packs a Punch?

Jennifer Roper Stott has an amazingly fun blog and she posted an intriguing recipe. See the link below:

http://www.jensfavoritecookies.com/2011/07/28/black-pepper-cookies/

Well, this reminded me of a cookie that I had made once years ago. I thought it, too, had black pepper in it; but my memory does not serve me well. The ingredient that packed the punch was TABASCO. Check it out. It brings heat to the table. The recipe comes from a book called "The Great Amerian Cookie Book.

Peppersass Cookies

Ingredients:

2 1/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups sugar, divided

2/3 cup butter or margarine, at room temperature

1 egg

2 teaspoons TABASCO brand Pepper Sauce

1 teaspoon vanilla

Directions:

Combine flour, baking soda and salt in small bowl. Beat 1 cup sugar and butter in large bowl with electric mixture at low speed until well blended. Add egg, TABASCO Sauce, vanilla and flour mixture; beat until smooth.

Divide dough in half; place halves on plastic wrap. Shape each half into log about 1 1/2 inches in diameter. Cover and refrigerate until firm, 2 to 3 hours or overnight.

Preheat oven to 350 degrees. Place remaining 1/2 cup sugar in shallow dish. Cut dough logs into 1/4 inch thick slices; dip each slice in sugar. Place slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until cookies are golden around edges. Cool on wire racks. Makes about 5 dozen cookies.

Cook's notes: Some of the easiest cookies to make are refrigerator cookies. But they often aren't the prettiest and they never seem to make as many as promised. I used red sugar to give them some color. Final verdict is that they look and taste like a crisp sugar cookie with a little tang. And then comes the heat. Interesting and surprising.

This second cookie is a family favorite. However, it's a really temperamental recipe; but well-worth it. The recipe calls for butter, but I find that the margarine gives it a nice crisp outside texture. I made the recipe for years with no problems (Emily even won a blue ribbon at the county fair and got chosen for state at the age of 10.) and then the cookie started not working out. It turns out that manufacturers had changed out the ingredients in cheaper brands of margarine and they were no longer as effective for baking. I find that Blue Bonnet works the best. Also, it works better if the kitchen isn't really hot. If the dough is too sticky, add more flour and the cookies will end up being the crispy and cakey finished product that you want. Like I say, a little finicky, but my family will tell you that's it is well worth it. BTW, the recipe came out of the Ladies Home Journal magazine about 30 years ago. Oh, and I ALWAYS double it.

Giant Snickerdoodles

Ingredients:

1 c. butter or margarine, softened

1 1/2 c. plus 2 Tablespoons sugar

2 eggs

2 3/4 c. flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 tsp. cinnamon

Directions:

In large mixer bowl with mixer at medium speed, cream butter, 1 1/2 cups sugar and eggs until light and fluffy, scraping sides of bowl occasionally. In a separate bowl combine flour, cream of tartar, baking soda and salt. Add to creamed mixture until well blended. Refrigerate for 30 minutes.

Preheat over to 375 degrees. Combine remaining 2 tablespoons sugar and cinnamon in a flat open bowl. Shape dough into 2 inch balls and roll in cinnamon-sugar. Place 3 inches apart on ungreased cookie sheet (Cookies will spread!). Bake 12 - 15 minutes until golden brown. (Snickerdoodles will pull up at first, then flatten out to giant size during baking.) Remove from cookie sheet and cool on wire rack. 2 dozen.

Campin' Out @ Home

Sarah saw this dessert recipe and it gave us the theme for our Sunday dinner before Independence Day. It was one of the all time yummy, love-at-first-bite desserts. Oh, and the rest of the dinner was pretty good, too. As Megan said, "I love summer food." Well, this one was a pretty easy dinner all the way.

GRILLED MEAT LOAF PACKS

1 1/2 lb. lean (at least 80%) ground beef

1 (1 oz.) pkg onion recipe and dip soup mix

1 egg

3/4 c. milk

1/2 c. plain bread crumbs

1/3 c. ketchup

1 gab (1lb. 4 oz.) refrigerated new potato wedges

3 c. ready-to-eat baby carrots

Fresh parsley, if desired

Heat gas or charcoal grill. Cut 6 (18x10 inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves (4x2.5x1 inch). Place one loaf on each foil sheet; top each with about 1 T. of the ketchup. Place about 1/2 cup potatoes and 1/2 c. carrots around each loaf.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2" fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 160 degrees. Garnish with parsley if desired.

Cooks notes: I used barbecue sauce and Clayton said he would have liked it better if I had used the ketchup. Wonder of wonders....it's worth the cost to use Reynolds Non-stick foil. Also, the refrigerated potatoes are good because they are semi-cooked and don't take as long as fresh potatoes to cook. This recipe came from the Betty Crocker website. They note that these can be made 24 hours ahead and refrigerated. Neat trick!

HONEY LIME FRUIT SALAD (CROWD SIZE)

1/2 c. honey

1/2 c. thawed frozen limeade concentrate

1 T. poppyseed, if desired

12 c. cut up fresh fuit (cantaloupe, kiwifruit, pink grapefruit, watermelon, berries, grapes, etc.)

1/2 c. slivered almonds, toasted

Mix honey, limeade concentrate and poppy seed in medium bowl.

Carefully toss fruit with honey mixture.

Cooks note: This came from Betty Crocker kitchens. We didn't use the almonds (Pete's allergies) and I'm not sure I would like the nut texture with the fruit anyway. Niel freaked over the poppy seeds, but the salad was eaten up faster than most plan fruit salads I've served.

COCONUT CREAMED CORN

4 ears corn (kernels cut from cob)

1 c. lite coconut milk

1/4 t. salt

2 T. chopped fresh cilantro

1 T. lime juice

1/4 t. crushed red pepper (optional)

Combine corn kernels, coconut milk, and salt in a medium saucepan. Bring to a boil, then adjust the heat to maintain an active simmer. Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. Stir in cilantro, lime juice, and crushed red pepper, if using.

Cooks notes: This recipe came from Delish.com I just used frozen corn (an economy size bag) and doubled everything else. Loved the kick from the red pepper and might even increase it a tiny bit.

WARM TOASTED MARSHMALLOW S'MORES BARS

1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix

1 c. graham cracker crumbs

1 c. butter or margarine, melted

3 c. milk chocolate chips (18 oz. or 1 1/2 pkg)

4 1/5 c. mini marshmallows

Heat over to 375 degrees. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9" pan.

Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt Spread chocolate evenly over crust.

Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely: marshmallows will brown quickly). Cool 10 minutes. Serve warm. Store any remaining bars tightly covered. To reheat, place individual bar on a microwaveable plate. Microwave uncovered on high about 15 seconds or until warm.

Cooks note: These were on ...yes...Betty Crocker's website...one of my favorite sites. This was a really easy recipe, one that could easily be taken to a potluck. I didn't really think they needed to be reheated. Clayton and Sean spoke dibs on the leftovers and made sure to take them home! Oh, and the pictures don't do it justice.

Better Than Almost Anything...

My son-in-law suggested an alternate title for this blog. The cake that I am featuring is known by another name, but Blogger has a fantastic filtering system and it wouldn't let us use certain words--even if it was as a description for food. Let's just say, the original title would have rhymed with "Better Than Chex Cake." That's what Sarah used to call it anyway when she was younger (she was too embarrassed to use the other title).

The cake is known by all of the above names, but in our family we always call it Caramel Cake (christened by Sean). It's one of Sean's favorite desserts and that boy has taste. I found the recipe years ago printed in an LDS Novel called "Pray Away Pounds." It was a funny story about a sister who joined a group trying to lose weight but they all gained....mostly due to eating recipes like this one. (Thus began a short and intense period of reading tons of novels by LDS authors.) The recipe for this cake can also be found on the Betty Crocker website

Each chapter began with a recipe and this was the most tantalizing. I've seen it printed up many places and it is a staple in Mormon Ward cookbooks.

The other recipe was a bookend because Sarah likes to have two recipes posted at once. It came from one of my favorite websites (Betty Crocker) and was yummy, yummy. In fact, some (I won't say who) liked it better than the other cake.

Better Than Almost Anything Cake

Ingredients:

1 box German chocolate cake mix
Water, vegetable oil, and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16-17 oz) caramel, butterscotch, or fudge topping (we recommend caramel)
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits (crushed English toffee or Heath bars work well too if you want more chocolate)

Directions:

Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Bake cake as directed on box for 13x9 inch pan.

Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

Makes 15 servings.

Tips:

The cake may stick to the wooden spoon handle while you're using it to make the holes, so occasionally wipe off the handle.

The caramel topping will be easier to drizzle if it has been kept at room temperature. If refrigerated, remove the lid and microwave on High about 15 seconds.

Nutrition information: 510 calories, 21 g fat, 60 mg cholesterol, 480 mg sodium, 75 g carbohydrate, 1 g fiber, 6 g protein.

Banana Tres Leches Dessert

Ingredients:

1 box white cake mix
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
1 cup mashed bananas (2 medium)
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup (from 14-oz can) coconut milk (not cream of coconut)
1/2 cup whipping cream
1 container Whipped fluffy white frosting
Banana slices and/or toasted coconut, if desired

Directions:

Heat oven to 350 degrees (325 gor dark or nonstick pan). Grease bottom only of 13x9 inch pan with shortening or cooking spray.

In large bowl, beat cake mix, water, oil, eggs, and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk, and whipping cream.

Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.

Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator.

Makes 16 servings.

Nutrition information: 430 calories, 20 g fat, 55 mg cholesterol, 290 mg sodium, 56 g carbohydrate, 5 g protein.

Back to Basics

Sometimes you just don't want to eat something that is really fancy. There's a conversation in
"My Best Friend's Wedding" when the despicable Julia Roberts character says to the sweet Cameron Diaz character that sometimes you don't want Creme Brulee; sometimes you just want Jello. Well, neither of these recipes are Jello. But you won't mistake either of them for Creme Brulee either!

Spicy Chicken Tenders

Ingredients:

1 c. original Bisquick Mix

1 teaspoon onion powder

1/2 teaspoon red pepper (more if you want them really spicy, omit if desired)

1 teaspoon chili powder

2 teaspoons paprika

1 teaspoon celery salt

2 teaspoons sugar

1 egg

1/4 c. milk

14 - 16 oz. chicken tenders

2 to 3 tablespoons butter, melted

Ranch dressing for dipping, if desired

Barbecue sauce for dipping, if desired

Directions:

Heat oven to 450 degrees F. Line cookie sheet with parchment paper.

In a pie plate, combine the Bisquick, onion powder, red pepper, chili powder, paprika, and celery salt. Stir together until well blended.

In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little clumps form.

Dip the chicken breast tenders into the egg mixture into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

Bake 12 to 14 minutes, turning halfway through baking time, until no longer pink in the center. Serve tenders with ranch dressing if desired.

This recipe was from Bettycrocker.com

It reheated really well.

Well, what could go better with chicken tenders than Banana Cream Pie. So here's an easy version with no rolling out pesky pastry!

Banana Cream Pie-in-a-Bowl

Ingredients:

1 cup all-purpose flour

1/4 c. packed brown sugar

1/2 c. firm butter or margarine

1/2 c. peanuts

1 box (4 serving size) banana instant pudding and pie filling mix

2 c. cold milk

3 bananas, sliced

1 8 oz. container frozen whipped topping

Directions:

Heat oven to 400 degrees F. In medium bowl, mix flour and brown sugar. Cut in butter, using pastry blender, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Stir to break up. Cook completely, about 1 hour.

In large bowl, make pudding mix as directed on box, using 2 cups milk. In a 2 qt serving bowl, layer half of the crumb mixture, pudding, bananas and whipped topping; repeat layers. Cover and refrigerate at least 4 hours. Top with additional peanuts if desired. Store in refrigerator.

Notes: This may be made with almonds instead of bananas, but I think you would lose some of the uniqueness of the recipe. The peanuts gave it kind of a sweet/salty thing. This may be made in parfait glasses for a fancier touch.

This recipe was also from Bettycrocker.com Gotta love them!

Two of Sean's Favorites: Dutch Oven & Strawberries

This first recipe was given to me over 20 years ago by Dan Toone. He and another brother in our ward were the ultimate Dutch Oven Guru's. I've followed the recipe so many times, that I don't really have the recipe written down. This is quite unusual for me to have such a haphazard recipe, but here goes....

Dutch Oven 7-Up Chicken

Ingredients:

6-8 boneless chicken breasts

flour, plus seasonings

1 lb. bacon

8 potatoes, cut into chunks (peeled or not, your choice)

baby carrots

celery, cut into chunks

sweet onion, cut into chunks

grated sharp cheddar

1 can of 7 Up

Directions:

Cook bacon in dutch oven until crisp. Drain on paper towels.

Mix flour with salt, pepper and other seasonings. (I have used Cajun seasonings, oregano, dried parsley, thyme...whatever appeals to you. Knock yourself out!) Dredge chicken in flour mixture. Brown chicken in bacon drippings.

Layer chicken and cut up vegetables in dutch oven. Season with salt and pepper. Cover with grated sharp cheddar, and bacon. Repeat layers. Pour can of 7 up over and cover with dutch oven lid.

Bake in 350 degree oven for 1 hour. If cooking outdoors, set dutch oven (with legs) on hot coals and place 10 or so hot coals on top. You would really have to burn the heat hot and heavy to burn this dish because the 7 Up liquid gives it a little bit of protection, but you may want to check it about 45 minutes in. The 7 Up will steam the vegetables and the chicken is yummy. I serve this with additional cheese and bacon for topping. This dish can be cooked in the oven and will be wonderful, but is especially yummy cooked in the Utah mountain air.

Strawberry Shortcake Parfaits

Ingredients:

2 c. cold milk

1 pkg (4 serving size) Jell-o Vanilla Flavor Instant Pudding & Pie Filling

8 Golden Oreo Original sandwich cookies, coarsely chopped

2 c. sliced strawberries

1/4 c. thawed Cool Whip whipped topping

Directions:

Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended.

Add 1 T. of the chopped cookies to each of 6 parfait glasses; cover with 1/3 c. each of the pudding and strawberries.

Top evenly with the whipped topping; spring with remaining chopped cookies. Refrigerate at least 1 hour before serving.

Source: This recipe came from Kraftfoods.com

Notes: I think this would work well with chocolate pudding and chocolate Oreos. It might be fun to mix things up. This is an incredibly easy and nice recipe for Spring...even an exceptionally wet May Sunday.

Sarah's Other Birthday Dinner

We had an earlier celebration for Sarah's birthday. We had a small group and some of our fussier eaters were out of town, so we tried something unusual.....fish and pasta! The pasta was one Sarah had been wanting to try from an old cookbook we have "The Essential Pasta Cookbook." Since it had unusual flavor, we wanted a very mild fish.

I really liked the pasta, but it wasn't a big hit with some of the others. Note: Since my grandson has a tree nut allergy, we punted and used peanuts in the pesto sauce. Finally, I only had 4 oz. of basil, and that would have changed the flavor considerably. I made the pesto ahead so there wasn't quite the same rush in the kitchen closer to dinner time. The fish was a big hit and heated up really well the next day. Best of all it was easy, easy.

Linguine in Honey Basil Cream

Ingredients:

1 lb. (500 g.) linguine

7 1/2 oz (240 g.) fresh basil

1 sm. red chili, chopped

3 cloves garlic, crushed

3 tablespoons pine nuts, toasted

3 tablespoons freshly grated Parmesan

juice of on lemon

1/2 c. (125 ml/4 fl oz) olive oil

3 tablespoons honey

1 1/2 c. (37g ml/12 fl oz) cream

1/2 c. (125 ml/4 fl oz) chicken stock

shavings of fresh Parmesan, for serving

Directions:

Cook the linguine in a large pan of rapidly boiling salted water until al dente. Drain and keep warm.

While the pasta is cooking, discard the stems of basil and mix the basil leaves, chili, garlic, pine nuts, Parmesan, lemon juice, oil and honey.

Combine the basil mixture, cream and chicken stock in a large pan. Bring to a boil and simmer for 15-20 minutes, or until the sauce has thickened. Season, to taste, with cracked pepper.

Add the pasta to the pan and toss well. Sprinkle with shavings of Parmesan.

Baked Tilapia

Ingredients:

4 tilapia fillets (6 oz. each)

3 tablespoons butter, melted

3 tablespoons lemon juice

1 1/2 teaspoons garlic powder

1/8 teaspoon salt

2 tablespoons capers, drained

1/2 teaspoon dried oregano

1/8 teaspoon paprika

Directions:

Place tilapia in an ungreased 13" x 9" baking dish.

In a small bowl, combine the butter, lemon juice, garlic powder an salt. Pour over the fillets. Sprinkle with capers, oregano and paprika.

Bake uncovered at 425 degrees for 10-15 minutes or until fish flakes easily with a fork. Yield 4 servings.

Source: Taste of Home recipe submitted by Hope Stewart of Raleigh, NC.

East Meets West....Sloppily!

Sloppy Joes are somewhat of a throwback to the 70's. Well it's time they made a comeback; especially in these economic tough times. It's a great way to make a little meat go a long way. The first recipe was served at a Ward Budget Dinner (a now obsolete tradition) and was published in a ward cookbook that I've had since I was a young bride. Thank you, Joyce Ashton, a most gentle and kind lady.



Sloppy Joes

Ingredients:

2 lbs. ground beef
1 1/2 onions, chopped
1 pint catsup
1 pint water
2 bay leaves
1 T. worshestershire sauce
1/2 tsp. curry powder
1 tsp. salt
1/8 tsp. pepper
3/4 tsp. sugar (See cook's note)
Hamburger buns

Directions:

Brown hamburger with onions. Drain. Combine meat with remaining ingredients and simmer for at least 30 minutes. Serve over hamburger buns. Serves 8 to 10.

Cook's note: I don't use the sugar because we don't like that sweet touch, but a lot of people like it to balance out the acidity of the catsup.

For convenience, this may be made in the morning and left to cook on low in the crockpot all day. Good option for busy mom's or active women.

Source: Ward Cookbook.

This next one was a recipe I stumbled over a few years ago. It's a nice variation and really fun to say...Sloppy Giuseppe's, Sloppy Giuseppe's, Sloppy Giuseppe's. This recipe was from Campbell's Kitchen.

Sloppy Giuseppe's

Ingredients:

2 tbsp. olive oil
1 medium onion, diced (about 1/2 cup)
2 cloves garlic, minced
1 1/2 lb. ground beef, pork, or veal mix (I use beef and pork)
3 cups Prego Flavored with Meat Italian Sauce
1/2 tsp. crushed red pepper
2 pkg. (10 oz. each) Pepperidge Farm Garlic Bread (see notes)
1 1/2 cups shredded Cheddar cheese (we use Mozarella)

Directions:

Preheat oven to 400 degrees F. for the bread.

Heat 1 tbsp. oil in a 12" skillet over medium heat. Add the onion and garlic and cook until the onion is tender. Remove from skillet.

Heat the remaining oil in the skillet over medium-high heat. Add the meat and cook until it's well-browned, stirring often to break up meat. Pour off any fat.

Return the onion and garlic to the skillet. Stir in the sauce and red pepper. Reduce the heat to low. Cook for 20 minutes, or until the meat mixture is cooked through.

Meanwhile, bake the bread according to the package directions.

Cut each bread loaf into thirds. Divide the meat mixture among the 6 bottom bread pieces.

Top each with 1/4 cup cheese and the remaining bread pieces.

Source: Campbell's Kitchen. You can find it here.

Notes: We thought that the Pepperidge Farm bread made the sandwiches a little too bready and difficult to eat. We made it again and used Texas Toast frozen garlic bread slices for the sandwiches and it worked perfectly. You can also buy regular Texas Toast and toast it with homemade garlic butter, if you prefer.