Ginger Snaps a la Mindy Snow

3/4 C shortening

1 C sugar

1/4 C molasses

1 egg

1 t cinnamon

1 t ground cloves

1 t ginger

1/4 t salt

2-2 1/4 C flour
2 t baking soda

2 T water

Raw sugar

Dissolve baking soda in water--set aside. Cream shortening and sugar, add other ingredients including baking soda. Roll walnut size ball and roll in raw sugar. Press down a bit on ungreased cookie sheet. Bake for 10 min at 350 degrees or until cookies begin to crack. Makes 2 1/2 dozen.

Funeral Potatoes a la Ruth Rasmussen

2 lb. pkg. frozen hash browns or shredded potatoes
1 C grated cheese
1 C sour cream
1 C cream of chicken soup
1 T dehydrated onion (can use fresh)
4 oz melted butter
1 C crushed corn flakes

Mix potatoes with all ingredients but corn flakes and melted butter. Mix crushed corn flakes and 4 oz butter. Cover potatoes with mix. Place tin foil on top of dish and cook for 1 1/2 hours at 350 degrees. Take tin foil off and let potatoes brown, approximately 10 minutes.

Thanksgiving Leftovers Casserole

If you have leftover stuffing, use that instead of the stuffing mix, butter, onion.

Head of broccoli cut in bite-sized pieces

1 1/2 C sliced carrots

Water, salted

1/2 C chopped onion

8 tablespoons butter

2 cups turkey

1 package stuffing mix

2 cans cream of chicken soup

1 C dairy sour cream

In a saucepan, put broccoli and carrots in boiling, salted water to cover.  Cover pan and simmer 15 min., until vegetables are tender.  Drain.

In a saucepan, saute onion in 4 tablespoons of the butter until tender.  Stir in 1 1/2 C of the herbed stuffing mix, cream of chicken soup, and sour cream.  Gently stir in vegetables and turkey.  Preheat oven to 350.  Lightly butter a 9 X 13 pan.  Put mixture into pan.  Melt remaining butter or margarine in a saucepan.  Add remaining herbed stuffing mix to butter or margarine.  Toss gently and sprinkle over casserole.  Bake 30 to 40 minutes.

Adla's Wheat Tortillas (I'm really going to make these sometime.)

2 cups hot water
1 cup rolled oats
1/2 cup walnuts
1 1/4 tsp salt
2 cups reg. bread flour
2 1/2 cups wheat flour
combine oats, walnuts, and hot water in blender -- blend until smooth
mix in flour, salt, etc. in bosch or machine with bread hook (you could do this by hand) kneed for ten minutes let sit for 15. This recipe makes about 20 burrito size tortillas! Enjoy! I just froze half of them...gotta freeze 'em or eat 'em fast -- no oil or preservatives. When I roll them out I am pretty liberal with the flour...

Pumpkin Cinnamon Rolls

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.

Sweet Potatoes

4 cups sweet potatoes cooked and mashed (about 4 or 5 large yams) 1 cube butter
2 eggs
3/4 c. sugar
3/4 c brown sugar ( I cut the sugar to 1 cup total)

Mix thoroughly and bake 1/2 hour @ 350 in 9 X 13

Top with the following and put back in the oven about 10 minutes
2 cups corn flakes
1 cube butter
1 cup chopped pecans.

Creamy Tomato Tortellini from Kraft

what you need

1 pkg. (9 oz.) fresh or frozen cheese tortellini

2 cups frozen broccoli florets

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 tsp. Italian seasoning

1/4 cup KRAFT Grated Parmesan Cheese

make it

COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min.

MEANWHILE, cook tomatoes in large skillet on medium heat 5 min. Add cream cheese and seasoning; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.

DRAIN pasta mixture. Add to tomato mixture in skillet; mix lightly. Sprinkle with Parmesan.

Festive Black Bean Chili

2 cups chopped onions
2 garlic cloves, minced or pressed
1/2 cup water
1 T ground cumin
1 T ground coriander
1 cup prepared Mexican-style red salsa
2 red and/or green bell peppers, chopped
3 cups black beans (two 15-ounce cans, drained and rinsed)
3 cups canned whole tomatoes, with juice (28-ounce can)
2 cups fresh or frozen corn kernels (11-ounce package)
salt to taste
Tabasco or other hot pepper sauce to taste
1/2 cup chopped fresh cilantro, or to taste (optional)

In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste. Stir in the cilantro, if desired.

Total time: 35 minutes

Sweet Corn Bread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Texas Black Bean Soup

Ingredients

• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14.5 ounce) can stewed tomatoes
• 1 (14.5 ounce) can diced tomatoes, or diced tomatoes with green chilies
• 1 (14.5 ounce) can chicken broth
• 1 (11 ounce) can Mexicorn, drained
• 2 (4 ounce) cans chopped green chilies
• 4 green onions, thinly sliced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried minced garlic

Directions

1. In a slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until heated through.

Chocolate Chip Pumpkin Muffins

Found this on Stewart's Marketplace...haven't tried it yet...so give a review if you do!

Serves about 36

2 cups brown sugar
1 (15 ounce) can pure pumpkin puree (about 2 cups)
1 cup light tasting olive oil
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups miniature semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with papers. In a large bowl, blend the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually blend that into the pumpkin mixture. Fold in chocolate chips (do not use mixer for this part). Fill muffin tins 3/4 full. Bake for 15-19 minutes, or until an inserted toothpick comes out clean. Cool on wire racks before removing.

Note: Donated by "Heddy" who says "It is especially nice topped with cream cheese icing." 

Fresh and Spicy Salsa

• 5 roma tomatoes, seeded and chopped
• 10 green onions
• 2 fresh jalapeno peppers, seeded
• 1/4 cup chopped fresh cilantro
• 5 cloves garlic
• 1 1/2 tablespoons fresh lime juice
• 2 tablespoons hot pepper sauce
• 1 teaspoon ground black pepper
• 1 teaspoon salt

Directions

1. In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, garlic, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, and salt.

Salmon Marinade by Tenisha Freston

1 bottle frozen lemonade juice
1 small can orange juice
1 cube butter
lemon pepper seasoning

Mix together melted butter, frozen lemonade and 3 to 4 heaping tablespoons of orange juice. put in a ziplock bag and add salmon. sprinkle lemon pepper seasoning and marinate overnight. make tinfoil bowls. (fold sides up so it looks like a bowl) put salmon inside bowl and pour juice over salmon. (I had 3 different peices of fish so I made 3 different bowls) Put bowls on the gril and cook for 25-30 minutes. Keep grill closed so the fish completely get cooked. Fish will look pink but it is definately cooked and thats it. Its way yummy.

Butternut Squash Soup

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock  (I like a thicker soup...4 cups chicken stock)
• Nutmeg
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Curried Tomato Bisque

I attended college at USU in Logan right out of high school. This soup was always available at "The Hub" in the student union on Campus. Shortly after Gary and I got married, Smith's transferred me to the S. Cal. region. Knowing how much I would miss this soup, I stopped at
"The Hub" and asked if I could have the recipe. They made it in 10 gallon batches! Over the years I have cut it down and tweaked it to become the recipe it is today. Hands down my favorite tomato soup ever!

1 1/2 TBSP Butter
1 C. Chopped Onion
1 Clove Minced Garlic
1/2 TBSP Curry pwd.
2 Quart Jars Ripe Tomatoes (Yes you can use fresh)
1 Bay leaf
1 tsp thyme
1/3 C. uncooked Rice (long cooking)
1 1/2 C. Hot chicken broth
2 C. half & half (Yes you can use the fat free kind)
1 small can tomato sauce

*Melt butter; add onion and garlic; saute until tender; add curry; cook 3 min.\
*Add rest of ingredients except half & half.
*Simmer about 30 min. partially covered.
*Heat the half & half in a pan, just until it is scalding hot. Stir into the soup, season with salt and pepper, and serve.

Jambalaya by Audrey Goodrich

Seasoning Mix:
2 whole bay leaves
2 t ground red pepper ( I use less than 1/2)
1 1/2 t salt
1 1/2 t white pepper ( I usually don't add this)
1 t dried thyme leaves
1/2 t black pepper
1/4 t rubbed sage

Additional Ingredients:
2 T unsalted butter
2 C sliced smoked sausage
2 C diced chicken
1 C chopped onions
1 C chopped celery
1 C chopped green bell peppers
1 T minced garlic
1/2 C canned tomato sauce
1 C peeled and chopped tomatoes
2 1/2 C chicken stock
1 1/2 C uncooked rice

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a 2 quart saucepan over high heat.  Add the meat and cook until it starts to brown, about 3 minutes, stirring frequently.  Stir the seasoning mix and 1/2 C each of the onions, celery, green peppers, and garlic.  Cook until vegetables start to get tender, about 5 to 8 minutes, stirring fairly constantly and scraping pan bottom as needed.  Stir in the remaining 1/2 C each of vegetables and the tomatoes.  Remove from heat.  Stir in the stock and rice, mixing well.

Transfer mixture to an ungreased 9 x 13 inch baking pan.  Cover and bake in a 350 oven until rice is tender, about 1 hour.  Remove from oven.  Stir well and remove bay leaves.  Let sit 5 minutes before serving.

Death By Chocolate

Stir together in a large bowl the following:

One baked chocolate cake

One batch chocolate pudding

Cool whip

Score candy bars

Chocolate and/or caramel syrup as desired

Stuffed French Toast

Spread filling between 2 pieces of bread....I like cream cheese and jam.  Then dip the whole thing into your egg/milk/cinnamon mixture and then fry on the foreman grill...yum!

Wheat Bread Lori Jo

2 ½ cups warm water

2 Tablespoons Yeast, (sprinkled on warm water)

3 heaping Tablespoons sugar, (sprinkled on yeast)

After yeast has dissolved and is growing add

½ cup shortening

1 egg

1 tablespoon salt

3 cups whole wheat

Mix 5 minutes

Add 3 more cups white flour and mix another 5 minutes

Add more flour as needed (1/2 to 1 cup)

Finish kneeding (about 5 min)

Pull away from pan and coat with oil and let rise double

Put in 4 pans and let rise

350 for 20 minutes

Blueberry French Toast Cobbler

Marcine Mason made this for us for breakfast....yum!


4 eggs 

1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
10 slices day old French bread (3/4 inch thick)
4 1/2 cups unsweetened frozen blueberries
1/2 cup sugar
2 tablespoons butter or margarine, melted
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon butter or margarine, softened

In a bowl, beat eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight. combine blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13x9 inch baking pan. Cover and chill 8 hours or overnight.

Remove both pans from refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top. Bake, uncovered, at 400 F for 20-25 minutes or until toast is golden brown and blueberries are bubbly.

Yield: 6-8 servings.

Caramelita Bars --Veda (Grandma) Young

In a double boiler melt 32 Kraft caramels and 1/2 cup evaporated milk. set aside

Crumb mix - reserve 1/2 for topping

1 cup oatmeal
1 cup flour
1/4 tsp soda
3/4 cup brown sugar
1/2 tsp salt
3/4 cup melted butter

Spread 1/2 crumb mix in 7 x 11 pan.  Bake at 350 for 10 min. then cover with 1 cup chocolate chips 1 cup nuts and melted caramel.  Top with rest of crumb mix.  Bake 15 min at 350.

Cinnabon Clone

Nate and I are trying this one out tomorrow...I'll let you know the results!

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
•  
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
•  
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake rolls in preheated oven until golden brown, about 20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.