No family recipe book would be complete without our favorite cookie (Emily's Aunt and Uncle asked for the recipe so I decided to put it on the blog also)
¾ cup oil
1 cup brown sugar
½ cup sugar
2 eggs
1 tsp vanilla
2 cups whole wheat flour
2 cups rolled oats
½ tsp. salt
1 tsp. soda
½ tsp. baking powder
1 cup raisins or chocolate chips
Cream oil, sugars, eggs, and vanilla. Add remaining ingredients and mix well. Drop by tablespoonfuls onto nonstick baking sheets; or use a small ice cream scoop for uniform size. Bake in a 375 oven 8 to 12 minutes . yield 36
Shortcut Chicken Manicotti
Makes: 4 servings, three stuffed manicotti each 1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
2 cups frozen broccoli florets
12 manicotti pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 cup KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 400ºF. Mix soup, water and VELVEETA in microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min. Pour one-third of the soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to remaining soup mixture.
STUFF pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.
BAKE 45 to 50 min. or until pasta is tender and chicken is cooked through.
Cake Mix Cookies
* My Visiting Teachers have brought these over a couple of times and they are so good. So I asked for the recipe.
Cake mix (Funfetti Mix is really good)
1/3 cup oil
2 eggs
Mix together and bake at 350 for maybe 8-10 min..
But you can use whatever cake mix you want..
chocolate cake mix with peanut butter chips,
Yellow cake with mini m&m's , etc...
Cake mix (Funfetti Mix is really good)
1/3 cup oil
2 eggs
Mix together and bake at 350 for maybe 8-10 min..
But you can use whatever cake mix you want..
chocolate cake mix with peanut butter chips,
Yellow cake with mini m&m's , etc...
Favorite Pancakes or Waffles
(from Jane Merill Cookbook)
1 cup whole wheat flour
2 tsp baking powder
¼ tsp salt
1 beaten egg
1 T. honey or sugar
1 T. oil
1 cup skim milk
Mix dry ingredients. Add egg, honey, oil, and milk, stirring just until flour is moistened. Batter will be slightly lumpy. For lighter pancakes or waffles, separate eggs, beat whites until stiff, anf fold into batter the last minute. Bake immediately on a hot griddle, or in a hot waffle iron.
Yield 12 2 inch pancakes
Per serving cal-61, protein-2 fiber-2 carb-9
1 cup whole wheat flour
2 tsp baking powder
¼ tsp salt
1 beaten egg
1 T. honey or sugar
1 T. oil
1 cup skim milk
Mix dry ingredients. Add egg, honey, oil, and milk, stirring just until flour is moistened. Batter will be slightly lumpy. For lighter pancakes or waffles, separate eggs, beat whites until stiff, anf fold into batter the last minute. Bake immediately on a hot griddle, or in a hot waffle iron.
Yield 12 2 inch pancakes
Per serving cal-61, protein-2 fiber-2 carb-9
Blender Pancakes
They’re quick, easy, and have a great nutty taste. (frome Jane M. cookbook)
1 ¼ cups water
1 cup whole wheat kernels
¼ cup nonfat dry milk (optional)
1 egg
2 T oil
1 T honey or sugar
¼-1/2 tsp salt
1 T. baking powder
In blender, mix water, wheat kernels, and dry milk on high for 3 minutes. (If I don’t have powdered milk I use skim milk in place of the water) Add egg, oil, honey and salt. Blend for 20 seconds. Add baking powder. Pulse three times ,just enough to mix. Mixture should foam up and get very light. Cook immediately on a hot griddle.
Yield 16- 2 inch pancakes.
1 ¼ cups water
1 cup whole wheat kernels
¼ cup nonfat dry milk (optional)
1 egg
2 T oil
1 T honey or sugar
¼-1/2 tsp salt
1 T. baking powder
In blender, mix water, wheat kernels, and dry milk on high for 3 minutes. (If I don’t have powdered milk I use skim milk in place of the water) Add egg, oil, honey and salt. Blend for 20 seconds. Add baking powder. Pulse three times ,just enough to mix. Mixture should foam up and get very light. Cook immediately on a hot griddle.
Yield 16- 2 inch pancakes.
Leftover Turkey Casserole
Prep Time: 15 Minutes Yields: 12 servings
Cook Time: 35 Minutes Ready In: 50 Minutes
"This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Not bad for a quick meal Bruce and Freeman actually liked it.
INGREDIENTS:
1 (6 ounce) package dry bread stuffing mix
1 (16 ounce) container lite sour cream
1 can cream of mushroom or celery soup
1 (1 ounce) package dry onion soup mix
2 (14.5 ounce) cans French-style green beans, drained (frozen or fresh even better)
2 cups cooked, chopped turkey meat
DIRECTIONS:
1. Preheat oven to 350
2. Prepare stuffing according to package directions.
3. In a medium bowl, mix the sour cream, cream of mushroom soup and dry onion soup mix.
4. Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
5. Bake in the preheated oven 30 minutes, or until browned and bubbly.
Cook Time: 35 Minutes Ready In: 50 Minutes
"This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Not bad for a quick meal Bruce and Freeman actually liked it.
INGREDIENTS:
1 (6 ounce) package dry bread stuffing mix
1 (16 ounce) container lite sour cream
1 can cream of mushroom or celery soup
1 (1 ounce) package dry onion soup mix
2 (14.5 ounce) cans French-style green beans, drained (frozen or fresh even better)
2 cups cooked, chopped turkey meat
DIRECTIONS:
1. Preheat oven to 350
2. Prepare stuffing according to package directions.
3. In a medium bowl, mix the sour cream, cream of mushroom soup and dry onion soup mix.
4. Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
5. Bake in the preheated oven 30 minutes, or until browned and bubbly.
Chicken Parmesan
This is another one we did for a Relief Society Dinner, very good.
8-10 chicken breasts
1 packet ranch dressing
2 T. grated Parmesan Cheese
½ cube of butter-melted
½ cup Italian bread crumbs
Mix the ranch dressing, cheese and the bread crumbs in a small bowl. Dip each piece of chicken in the butter and then into the bread crumb mixture. Place on a baking sheet and cover. Bake at 350 for 25-30 minutes.
8-10 chicken breasts
1 packet ranch dressing
2 T. grated Parmesan Cheese
½ cube of butter-melted
½ cup Italian bread crumbs
Mix the ranch dressing, cheese and the bread crumbs in a small bowl. Dip each piece of chicken in the butter and then into the bread crumb mixture. Place on a baking sheet and cover. Bake at 350 for 25-30 minutes.
Stove Top Chicken
We served this at a Relief Society Dinner and it was quite good.
Stove top chicken stuffing
Cornflakes (about 4 cups) (crush up stuffing and cornflakes in big ziplock baggy, roll out w/roller)
6-8 chicken breasts (we used 10 and it worked)
1 cube butter
Dip chicken breast into melted butter and then dip buttered chicken into crushed up stuffing/cornflake mixture.
Bake @ 350 for about 30-35 min. until light brown. (and chicken is done)
Stove top chicken stuffing
Cornflakes (about 4 cups) (crush up stuffing and cornflakes in big ziplock baggy, roll out w/roller)
6-8 chicken breasts (we used 10 and it worked)
1 cube butter
Dip chicken breast into melted butter and then dip buttered chicken into crushed up stuffing/cornflake mixture.
Bake @ 350 for about 30-35 min. until light brown. (and chicken is done)
Albert’s Corn Bread
*from Muriel
1 ½ c. flour
2/3 c. Sugar
½ c. cornmeal
1 T. baking powder
1/3 tsp salt
1 ¼ c. milk
2 large eggs
1/3 c. oil
3 T. melted butter
Stir until just mixed (not too much) Bake 35 min. at 350
1 ½ c. flour
2/3 c. Sugar
½ c. cornmeal
1 T. baking powder
1/3 tsp salt
1 ¼ c. milk
2 large eggs
1/3 c. oil
3 T. melted butter
Stir until just mixed (not too much) Bake 35 min. at 350
Seven-Layer Casserole
*Easy and Good
6 raw potatoes, sliced
1 lb. hamburger, (or less), browned (I’ve used ground turkey)
1 cup sliced carrots
1 can cream of chicken soup
1 T. sugar
¼ cup Uncooked rice
1 onion, diced
2 cups water
1 ½ tsp. salt
Layer in a large casserole in the order given.. Bake at 350 for 1 ½ hrs. or Microwave on high for 35 min.
6 raw potatoes, sliced
1 lb. hamburger, (or less), browned (I’ve used ground turkey)
1 cup sliced carrots
1 can cream of chicken soup
1 T. sugar
¼ cup Uncooked rice
1 onion, diced
2 cups water
1 ½ tsp. salt
Layer in a large casserole in the order given.. Bake at 350 for 1 ½ hrs. or Microwave on high for 35 min.
Lemon Cake
Lemon Cake
Cake Sauce
1 yellow cake mix 1 large lemon jello
4 eggs 1 tsp lemon extract
¾ cup oil 2 cups powdered sugar
¾ cup hot water water 2 lemons, juiced
Bake as for cake mix, take out and pierce real close and pretty deep with fork. Mix the 2 cups pwd. sugar and the juice of the 2 lemons and pour over top
Cake Sauce
1 yellow cake mix 1 large lemon jello
4 eggs 1 tsp lemon extract
¾ cup oil 2 cups powdered sugar
¾ cup hot water water 2 lemons, juiced
Bake as for cake mix, take out and pierce real close and pretty deep with fork. Mix the 2 cups pwd. sugar and the juice of the 2 lemons and pour over top
Chef Brad’s Top of the Morning Fruit Salad
AKA: THE FEAR FACTOR SALAD Very Healthy
This uses some different healthy grains, you can find them at sprouts.
• 1 cup fresh fruit (blueberries,strawberries, mangos, or nectarines work great, or even the frozen triple berry blend from Costco)
• 2 small cans mandarin oranges, drained (or fruit of your choice)
• 2 bananas, sliced
• 1 cup pecans, chopped (or sliced almonds)
• 2 cups cooked red quinoa
• 4 cups cooked kamut, spelt, soft or hard white wheat, faro, or barley (use one kind or combination of any of the above grains)
Toss above ingredients in a large bowl.
Dressing:
• 1/3 cup flax oil (or canola)
• 1/3 cup olive oil
• 1/3 cup honey
• 1/3 cup golden or regular balsamic vinegar
• dash of salt
• dash of nutmeg
• ¾ tsp of fresh grated ginger (can use ground ginger – just less)
Whisk dressing together and toss with salad. You may end up with a little extra dressing. Serve immediately.
This uses some different healthy grains, you can find them at sprouts.
• 1 cup fresh fruit (blueberries,strawberries, mangos, or nectarines work great, or even the frozen triple berry blend from Costco)
• 2 small cans mandarin oranges, drained (or fruit of your choice)
• 2 bananas, sliced
• 1 cup pecans, chopped (or sliced almonds)
• 2 cups cooked red quinoa
• 4 cups cooked kamut, spelt, soft or hard white wheat, faro, or barley (use one kind or combination of any of the above grains)
Toss above ingredients in a large bowl.
Dressing:
• 1/3 cup flax oil (or canola)
• 1/3 cup olive oil
• 1/3 cup honey
• 1/3 cup golden or regular balsamic vinegar
• dash of salt
• dash of nutmeg
• ¾ tsp of fresh grated ginger (can use ground ginger – just less)
Whisk dressing together and toss with salad. You may end up with a little extra dressing. Serve immediately.
Broccoli with Red Pepper Flakes and Toasted Garlic
2 tsp Olive oil
6 cups broccoli florets
1/4 tsp salt
1/4 tsp crushed red pepper (I like more)
3 garlic cloves, thinly sliced
1/4 cup water
Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, salt, crushed red pepper, and sliced garlic. Saute 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.
This is my favorite way to have broccoli any other way is to bland now!!
By: Tiffany
6 cups broccoli florets
1/4 tsp salt
1/4 tsp crushed red pepper (I like more)
3 garlic cloves, thinly sliced
1/4 cup water
Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, salt, crushed red pepper, and sliced garlic. Saute 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.
This is my favorite way to have broccoli any other way is to bland now!!
By: Tiffany
Chicken Sate with Peanut Sauce
This is a substitute for when you have a Bola Thai craving!! It is so good!!
Sate:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 Tbs light brown sugar
2 1/2 Tbs low-sodium soy sauce
2 tsp bottled ground fresh ginger
1 tsp grated lime rind
1/4 tsp crushed red pepper
2 garlic cloves, minced
Sauce:
1 Tbs light brown sugar
1 1/2 Tbs low-sodium soy sauce
1 Tbs fresh lime juice
2 Tbs natural-style, reduced-fat creamy peanut butter
1/4 tsp crushed red pepper
1 garlic clove, minced
Prepare grill.
To prepare sate, combine chicken and next 6 ingredients ( through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.
To prepare sauce, combine 1 Tbs brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.
Thread chicken strips onto each of 8 skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.
By: Tiffany
Sate:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 Tbs light brown sugar
2 1/2 Tbs low-sodium soy sauce
2 tsp bottled ground fresh ginger
1 tsp grated lime rind
1/4 tsp crushed red pepper
2 garlic cloves, minced
Sauce:
1 Tbs light brown sugar
1 1/2 Tbs low-sodium soy sauce
1 Tbs fresh lime juice
2 Tbs natural-style, reduced-fat creamy peanut butter
1/4 tsp crushed red pepper
1 garlic clove, minced
Prepare grill.
To prepare sate, combine chicken and next 6 ingredients ( through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.
To prepare sauce, combine 1 Tbs brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.
Thread chicken strips onto each of 8 skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.
By: Tiffany
Mint-Cilantro and Coconut Rice
2 tsp olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup fat-free, less-sodium chicken broth
1/4 cup light coconut milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbs chopped fresh mint
2 Tbs chopped fresh cilantro
Heat oil in a medium sauce pan over medium-high heat. Add the rice; saute 3 minutes. Add onion; saute 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.
I like to add more milk at the very end because sometimes it is too dry. I like it better with just the cilantro.
By: Tiffany
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup fat-free, less-sodium chicken broth
1/4 cup light coconut milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbs chopped fresh mint
2 Tbs chopped fresh cilantro
Heat oil in a medium sauce pan over medium-high heat. Add the rice; saute 3 minutes. Add onion; saute 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.
I like to add more milk at the very end because sometimes it is too dry. I like it better with just the cilantro.
By: Tiffany
Tomato Basil Tortellini
1 Package (20 oz) uncooked refrigerated cheese-filled tortellini
5-6 medium Roma tomatoes seeded and coarsely chopped
3 Tbs fresh basil leaves
1 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
2 Tbs extra virgin olive oil
2-4 large garlic cloves pressed (depends on how much garlic you like)
1/4 cup grated Parmesan cheese
In a pasta pot cook the tortellini according to package. While the tortellini is cooking put about an inch and a half of water in a deep frying pan and bring to a boil. Put another frying pan on top, slanting it enough to make liquid run to one side creating a double boiler of sorts. Pour the olive oil into the top pan and press the garlic cloves directly into it. Allow the garlic to roast until the pasta is done. Meanwhile, seed and core the tomatoes and chop them into chunks and chop up the basil. Add in a bowl the vinegar, salt, pepper, basil, and tomatoes. When the pasta is done add the garlic mix to the bowl and then the pasta. Last add in the cheese, and then sprinkle some on top just for looks. Mix it up and enjoy!!
By: Tiffany
5-6 medium Roma tomatoes seeded and coarsely chopped
3 Tbs fresh basil leaves
1 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
2 Tbs extra virgin olive oil
2-4 large garlic cloves pressed (depends on how much garlic you like)
1/4 cup grated Parmesan cheese
In a pasta pot cook the tortellini according to package. While the tortellini is cooking put about an inch and a half of water in a deep frying pan and bring to a boil. Put another frying pan on top, slanting it enough to make liquid run to one side creating a double boiler of sorts. Pour the olive oil into the top pan and press the garlic cloves directly into it. Allow the garlic to roast until the pasta is done. Meanwhile, seed and core the tomatoes and chop them into chunks and chop up the basil. Add in a bowl the vinegar, salt, pepper, basil, and tomatoes. When the pasta is done add the garlic mix to the bowl and then the pasta. Last add in the cheese, and then sprinkle some on top just for looks. Mix it up and enjoy!!
By: Tiffany
Chicken Tetrazzini
Here's an American way to make a classic Italian dish. You use the Crockpot (which is fabulous). Kent loves this.
1 1/2 C. diced cooked chicken
2 C. chicken broth
1 small onion (diced)
1/2 C. milk
1 can mushrooms (or fresh ones)
2 cans cream of mushroom soup
Put all the ingredients in the Crockpot. Cover and cook on low for 6 hours. If too watery, add some flour or cornstarch to thicken. Serve over buttered spaghetti and sprinkle with Parmesan cheese.
1 1/2 C. diced cooked chicken
2 C. chicken broth
1 small onion (diced)
1/2 C. milk
1 can mushrooms (or fresh ones)
2 cans cream of mushroom soup
Put all the ingredients in the Crockpot. Cover and cook on low for 6 hours. If too watery, add some flour or cornstarch to thicken. Serve over buttered spaghetti and sprinkle with Parmesan cheese.
Chicken pot pie
Yummy and fast, but not healthy.
2 cans cream of chicken soup
9 oz. frozen mixed veggies
1 can potatoes (or cooked potatoes)
1 C. chicken broth with 2 Tbls. flour mixed in
2 pie shells (or make your own)
2 cups chicken (diced)
Heat oven to 400. Mix ingredients and put into pie shell. Place other pie shell on top and cut some slits. Bake for 35 minutes. (cover edged with foil if they brown too quickly).
2 cans cream of chicken soup
9 oz. frozen mixed veggies
1 can potatoes (or cooked potatoes)
1 C. chicken broth with 2 Tbls. flour mixed in
2 pie shells (or make your own)
2 cups chicken (diced)
Heat oven to 400. Mix ingredients and put into pie shell. Place other pie shell on top and cut some slits. Bake for 35 minutes. (cover edged with foil if they brown too quickly).
Cucumber Salad
I dont know why, but growing up I use to beg my mom to make this. Its good (I think) and simple.
3 large cucumbers
1 onion
2/3c. vinegar
1/2c. water
1/4c sugar
1t. salt
1/4 t. pepper
dill weed or parsley 1/3 c.
cut cucumbers into thin slices, add sliced onions. Combined remaining ingredients. Pour dressing over veggies. Refrigerate for several hours and serve.
3 large cucumbers
1 onion
2/3c. vinegar
1/2c. water
1/4c sugar
1t. salt
1/4 t. pepper
dill weed or parsley 1/3 c.
cut cucumbers into thin slices, add sliced onions. Combined remaining ingredients. Pour dressing over veggies. Refrigerate for several hours and serve.
Grandma's Christmas Eve Tamale Pie
We all know Grandma, she is the best cook but never follows a recipe, this is her guesstimate of how she makes it but do it to taste.
Crust
4 C broth from meat
3 C water
3 t salt
1 T chili powder
Bring to a boil and add white cornmeal, 3 C with water to make a thick paste. Stir in then cover pan and cook until thick. Turn off stove and simmer a few minutes.
Meat filling
2 pork roasts or a cheaper cut of beef
2 bags tamale meat
(you can just use beef and pork roasts)
Boil meat 3-4 hours - simmer. Refrigerate overnight to harden the fat, Take out meat and grind and grind and grind, sift broth to use in crust
Add to Meat
3 large onions (grind with meat)
1 can elpato
3-4 cloves garlic
Las Palmos red chili sauce, to taste
Salt and Pepper to taste
Cayenne pepper to taste
Cumin, to taste
Put down crust, then meat then cheese and olives. Bake at 350 until heated.
Crust
4 C broth from meat
3 C water
3 t salt
1 T chili powder
Bring to a boil and add white cornmeal, 3 C with water to make a thick paste. Stir in then cover pan and cook until thick. Turn off stove and simmer a few minutes.
Meat filling
2 pork roasts or a cheaper cut of beef
2 bags tamale meat
(you can just use beef and pork roasts)
Boil meat 3-4 hours - simmer. Refrigerate overnight to harden the fat, Take out meat and grind and grind and grind, sift broth to use in crust
Add to Meat
3 large onions (grind with meat)
1 can elpato
3-4 cloves garlic
Las Palmos red chili sauce, to taste
Salt and Pepper to taste
Cayenne pepper to taste
Cumin, to taste
Put down crust, then meat then cheese and olives. Bake at 350 until heated.
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