From Sharon Hall
Makes 1 pie
1. Mix and cool to room temp: 1/2 cup boiling water, 3 oz. package lemon jello
2. Whip: 1 pkg. Dream Whip according to directions on box, reserve 1 cup to put on top of pie*
Whip the jello into the Dream Whip mix, then fold in about 5-6 cups freshly sliced peaches. Place in baked and cooled pie crust. (You can make it or just buy the refrigerated kind...which is easier and pretty tasty in my opinion).
*Note: I like to use freshly whipped cream on top of the pie instead of the 1 cup Dream Whip. And I usually make two pies/1 package of Dream Whip.
*This is an absolutely delicious pie-our favorite as well as our former Bishop's. I can't wait till the peaches come on so that we can make this little number.
Sunday, September 27, 2009
Debbie's Breadsticks
From Nancy Jensen
Makes 1 dozen
1. Dissolve 1 teas. yeast, 1 1/2 teas. sugar, and 1 teas. salt in 1 1/2 cup warm water in a mixing bowl. Stir in 2-2 1/4 cup flour and knead in the rest until the dough is not wet but still slightly tacky. Let rest 5 minutes, covered with a damp cloth.
2. Divide dough into 12 pieces and roll into 10-inch ropes. Place on cookie sheet, brush with melted butter, sprinkle lightly with coarse salt, spray down with water from squirt bottle, and immediately put in the oven.
3. Bake for 15-20 minutes at 375 degrees, spraying with more water halfway through the bake time. Remove from oven, place on wire racks, and brush with more melted butter. Serve warm.
Makes 1 dozen
1. Dissolve 1 teas. yeast, 1 1/2 teas. sugar, and 1 teas. salt in 1 1/2 cup warm water in a mixing bowl. Stir in 2-2 1/4 cup flour and knead in the rest until the dough is not wet but still slightly tacky. Let rest 5 minutes, covered with a damp cloth.
2. Divide dough into 12 pieces and roll into 10-inch ropes. Place on cookie sheet, brush with melted butter, sprinkle lightly with coarse salt, spray down with water from squirt bottle, and immediately put in the oven.
3. Bake for 15-20 minutes at 375 degrees, spraying with more water halfway through the bake time. Remove from oven, place on wire racks, and brush with more melted butter. Serve warm.
Chicken Vegetable Pasta with Alfredo Sauce
From Karen McLeod
Makes 8 servings
1. Marinate 6 chicken breast halves for at least one hour in Grill Mates Garlic Herb & Wine marinade mix according to package directions. Fry or grill chicken; then dice it.
2. Saute 1/2 chopped red pepper, 1/2 chopped green pepper, 1/2 chopped yellow pepper and 8 oz. sliced fresh mushrooms together in a non-stick pan sprayed with oil until slightly softened, but not soggy. Cook 16 oz. penne pasta according to the package directions. Mix the pasta, the vegetables and the chicken together in a large bowl.
3.Slice 1/2 cup butter into a saucepan and melt over medium heat. Cut 8 oz. cream cheese into cubes and add, with 1 clove minced garlic, stirring with a whisk until smooth. Whisk in 2 cups milk very gradually. Stir in 6 oz. shredded Parmesan cheese and 1/8 teas. pepper. Cook, stirring constantly, until the desired consistency. (If sauce thickens too much, whisk in a little more milk). Pour the sauce over the pasta mixture and toss together. Garnish each serving with a little parsley and sprinkle lightly with paprika.
*This is super tasty. Sometimes I just make the alfredo sauce and put it over pasta without the veggies or chicken. Super easy.
Makes 8 servings
1. Marinate 6 chicken breast halves for at least one hour in Grill Mates Garlic Herb & Wine marinade mix according to package directions. Fry or grill chicken; then dice it.
2. Saute 1/2 chopped red pepper, 1/2 chopped green pepper, 1/2 chopped yellow pepper and 8 oz. sliced fresh mushrooms together in a non-stick pan sprayed with oil until slightly softened, but not soggy. Cook 16 oz. penne pasta according to the package directions. Mix the pasta, the vegetables and the chicken together in a large bowl.
3.Slice 1/2 cup butter into a saucepan and melt over medium heat. Cut 8 oz. cream cheese into cubes and add, with 1 clove minced garlic, stirring with a whisk until smooth. Whisk in 2 cups milk very gradually. Stir in 6 oz. shredded Parmesan cheese and 1/8 teas. pepper. Cook, stirring constantly, until the desired consistency. (If sauce thickens too much, whisk in a little more milk). Pour the sauce over the pasta mixture and toss together. Garnish each serving with a little parsley and sprinkle lightly with paprika.
*This is super tasty. Sometimes I just make the alfredo sauce and put it over pasta without the veggies or chicken. Super easy.
Velveeta Down-Home Macaroni and Cheese
From Kraftfoods.com
Makes one 2-quart casserole
1. Melt 3 TBSP butter in medium saucepan on medium heat. Whisk in 1/4 cup flour; cook 2 minutes stirring constantly. Gradually stir in 1 cup milk; cook until mixture boils and thickens, stirring constantly. Add 1/2 lb. (8 oz.) Velveeta cheese (cut into cubes); cook 3 minutes or util melted, stirring frequently.
2. Stir. in 2 cups cooked elbow macaroni. Spoon into 2 quart casserole lightly sprayed; sprinkle with 1/2 cup shredded cheddar cheese. Melt 1 TBSP butter; toss with 6 Ritz crackers crushed and sprinkle over casserole (I just omitted the butter and sprinkled the macaroni and cheese with Italian breadcrumbs).
Bake 20 minutes at 350 degrees or until heated through.
*This is a nice and cheesy meal, but less cheesy than the one on the Velveeta package.
Makes one 2-quart casserole
1. Melt 3 TBSP butter in medium saucepan on medium heat. Whisk in 1/4 cup flour; cook 2 minutes stirring constantly. Gradually stir in 1 cup milk; cook until mixture boils and thickens, stirring constantly. Add 1/2 lb. (8 oz.) Velveeta cheese (cut into cubes); cook 3 minutes or util melted, stirring frequently.
2. Stir. in 2 cups cooked elbow macaroni. Spoon into 2 quart casserole lightly sprayed; sprinkle with 1/2 cup shredded cheddar cheese. Melt 1 TBSP butter; toss with 6 Ritz crackers crushed and sprinkle over casserole (I just omitted the butter and sprinkled the macaroni and cheese with Italian breadcrumbs).
Bake 20 minutes at 350 degrees or until heated through.
*This is a nice and cheesy meal, but less cheesy than the one on the Velveeta package.
Cornflake Candy
From Annie Brantner
Makes one 9"x 13" pan
1. Combine 1 cup brown sugar and 1 cup corn syrup in a saucepan; boil for 1 minute. Remove from heat and stir in 1 cup peanut butter.
2. Pour mixture into bowl with 7 cups corn flakes. Stir and mix until thoroughly and evenly coated. Then press into lightly sprayed 9" x 13" pan.
3. Let cool, cut, and enjoy.
*My hubby grew up on these treats. They are slightly addictive.
Makes one 9"x 13" pan
1. Combine 1 cup brown sugar and 1 cup corn syrup in a saucepan; boil for 1 minute. Remove from heat and stir in 1 cup peanut butter.
2. Pour mixture into bowl with 7 cups corn flakes. Stir and mix until thoroughly and evenly coated. Then press into lightly sprayed 9" x 13" pan.
3. Let cool, cut, and enjoy.
*My hubby grew up on these treats. They are slightly addictive.
H.R.M.'s Favorite Waffles
From The New McCall's Cookbook 1973
Makes Small batch (3-4 waffles)
1. Beat 1 egg until light.
2. Sift together 1/2 cup flour, 1/4 teas. salt, 1/4 teas. baking soda, 1/4 teas. baking powder.
3. Mix 1/2 cup buttermilk or 1/4 cup sour cream with 1/4 cup milk.
4. Add the flour mixture and buttermilk alternately to beaten eggs.
5. Add 1/4 cup melted butter to batter. Blend thoroughly and bake according to waffle iron directions.
*These are delicious with maple syrup, too. They don't really need butter because it's added in the batter. These were a Sunday tradition at our house growing up. They are still my favorite waffles.
Makes Small batch (3-4 waffles)
1. Beat 1 egg until light.
2. Sift together 1/2 cup flour, 1/4 teas. salt, 1/4 teas. baking soda, 1/4 teas. baking powder.
3. Mix 1/2 cup buttermilk or 1/4 cup sour cream with 1/4 cup milk.
4. Add the flour mixture and buttermilk alternately to beaten eggs.
5. Add 1/4 cup melted butter to batter. Blend thoroughly and bake according to waffle iron directions.
*These are delicious with maple syrup, too. They don't really need butter because it's added in the batter. These were a Sunday tradition at our house growing up. They are still my favorite waffles.
Aebelskivers
From Grandma Leah
Makes Small batch (3-4 pans)
1. Seperate 1 egg, putting egg white in a small bowl and egg yolk in a larger one. Beat egg whites until stiff and egg yolk.
2. Add 1 cup buttermilk and 2 TBSP melted shortening (I use applesauce) to the egg yolk.
3. Sift together 9/10 (.916) cup flour, 1/3 teas. salt, 2 teas. sugar, 1/2 teas. baking soda, and 1/3 teas. nutmeg and add to the egg and milk mixture. Fold in stiff egg whites.
Preheat your aebelskiver pan on medium heat, adding a little shortening to each cup in the pan. When melted, add 1/8 cup batter to each cup. (Also known as a coffee measure) Cook until browned on bottom, then turn over. (We use turkey lacing skewers- they are perfect!) Cook until second side is browned.
*These are best served with maple syrup... but other fillings can be used. Whatever is your favorite. We use "honey bears" and poke the aebleskivers and fill them with syrup. Delicious! These are a family tradition at our house. We love them.
Makes Small batch (3-4 pans)
1. Seperate 1 egg, putting egg white in a small bowl and egg yolk in a larger one. Beat egg whites until stiff and egg yolk.
2. Add 1 cup buttermilk and 2 TBSP melted shortening (I use applesauce) to the egg yolk.
3. Sift together 9/10 (.916) cup flour, 1/3 teas. salt, 2 teas. sugar, 1/2 teas. baking soda, and 1/3 teas. nutmeg and add to the egg and milk mixture. Fold in stiff egg whites.
Preheat your aebelskiver pan on medium heat, adding a little shortening to each cup in the pan. When melted, add 1/8 cup batter to each cup. (Also known as a coffee measure) Cook until browned on bottom, then turn over. (We use turkey lacing skewers- they are perfect!) Cook until second side is browned.
*These are best served with maple syrup... but other fillings can be used. Whatever is your favorite. We use "honey bears" and poke the aebleskivers and fill them with syrup. Delicious! These are a family tradition at our house. We love them.
Thursday, September 3, 2009
I can’t LuAnn’s CREAMY FREEZER CORN
From Grandma Beverly
two versions- 25 1-cup freezer bags
20 cups fresh corn cut off cob
3/4 lb butter
½ cup sugar
1 ½ pt half/half cream
mix in large pan (roaster) w/lid. Heat in 325̊ oven for 1 ½ hr stirring occasionally - cool as quickly as possible - bag & freeze. Can use an electric roaster - set temperature at 250 degrees so it doesn’t burn - stir often.- may have to bake about 1.5 hr this way.
My 2003 recipe:
48 ears of corn - cut off cobs made 28 cups.
3 cups cream (mixture of 2 cups heavy cream & 1 cup skim milk)
1 lb butter
3/4 cup sugar
Bake in large roaster w/lid in 325̊ oven stirring occasionally. To quicken cooling process, I put small amount of mixture in bowl & set in sink full of ice. Yield: 25 1 cup freezer bags.
When you take it out of the freezer to use, I have found that a little extra cooking beyond just heating up helps the flavor and thickness.
*This is my favorite recipe for corn- it is so delish! I use it in some recipes too, and it just makes them taste wonderful.
two versions- 25 1-cup freezer bags
20 cups fresh corn cut off cob
3/4 lb butter
½ cup sugar
1 ½ pt half/half cream
mix in large pan (roaster) w/lid. Heat in 325̊ oven for 1 ½ hr stirring occasionally - cool as quickly as possible - bag & freeze. Can use an electric roaster - set temperature at 250 degrees so it doesn’t burn - stir often.- may have to bake about 1.5 hr this way.
My 2003 recipe:
48 ears of corn - cut off cobs made 28 cups.
3 cups cream (mixture of 2 cups heavy cream & 1 cup skim milk)
1 lb butter
3/4 cup sugar
Bake in large roaster w/lid in 325̊ oven stirring occasionally. To quicken cooling process, I put small amount of mixture in bowl & set in sink full of ice. Yield: 25 1 cup freezer bags.
When you take it out of the freezer to use, I have found that a little extra cooking beyond just heating up helps the flavor and thickness.
*This is my favorite recipe for corn- it is so delish! I use it in some recipes too, and it just makes them taste wonderful.
Funeral Potatoes
From The Essential Mormon Cookbook Julie Badger Jensen p. 72
Makes 1 9"x13" pan (12 servings)
12 large potatoes or 1 (32-ounce) bag frozen shredded hash browns
2 (10 3/4-ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 TBSP butter, melted
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate unto a greased 9x13-inch baking dish (or put hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed cornflakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes.
*I use frozen hash browns because it is so much easier. These are tasty, and they are the first potatoes I ever liked. Can you believe I never used to eat potatoes???
Makes 1 9"x13" pan (12 servings)
12 large potatoes or 1 (32-ounce) bag frozen shredded hash browns
2 (10 3/4-ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 TBSP butter, melted
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate unto a greased 9x13-inch baking dish (or put hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed cornflakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes.
*I use frozen hash browns because it is so much easier. These are tasty, and they are the first potatoes I ever liked. Can you believe I never used to eat potatoes???
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