Tuesday, December 30, 2008


This was a great complement to the spicy Buffalo Wing Dip.


2 avocados
1 very small onion
1-2 teaspoons lemon juice
1/2 tsp salt

Whip everything together in a small food processor and serve with tortilla chips.

Note: You could add some chopped tomatoes or even salsa if you wanted.

Buffalo Wing Dip

While we were at church the other day, David told someone he really enjoyed the dip he had tried at their house last year, and was hoping he could have it again this year. It must have been pretty good! Anyway, we figured out what the ingredients were and I googled it and found several different recipes. Here's the combination we came up with:

Buffalo Wing Dip

2 cups cooked chicken
16 oz. cream cheese
1 cup ranch salad dressing
1 1/2 cups grated Cheddar cheese
1 tablespoon Tabasco sauce

Combine everything and bake for 30 minutes at 350°. Serve with celery or tortilla chips.

Changes we made: The original recipes said to use 3/4 cup Frank's Hot Sauce. We don't have that in our pantry, so tried the Tabasco sauce instead. This was quite a bit less liquid, so the dip was pretty thick, but we liked it that way. Some of the recipes also suggested using Bleu Cheese salad dressing instead of ranch. And one of them said to use chicken-flavored crackers. We didn't like that combination and decided tortilla chips were best. You could also use the microwave to heat it.

Monday, December 29, 2008

Favorite Potato Casserole

Potato Casserole aka Funeral Potatoes

6 potatoes, cooked, peeled and grated
¼ cup butter
1 cup shredded cheese
1 can cream of mushroom soup
1 Tbls minced onion
1-2 cups sour cream
salt and pepper to taste

Melt butter; stir in soup, cheese, onion and sour cream. Mix with potatoes and seasonings. Put in baking dish and bake at 350° for 30 minutes. Can top with crushed cornflakes and dot with butter, if desired. Serves 6.

This is the boys' favorite way to eat potatoes. It's a fairly standard recipe, and I rarely measure anything. We've tried it with frozen grated potatoes, but prefer it the other way. I usually use the lower amount of sour cream, and just add regular milk if it seems too thick. My original recipe was submitted to the Hollister (California) Relief Society Cookbook by Jean Hawkins.

Rocky Road

Here's our favorite Christmas candy - which the kids love to make year-round! 
Rocky Road Candy
Melt 1 pound milk chocolate. Stir in 3/4 cup chopped nuts and 3 cups mini marshmallows. Spread in a buttered 9" square pan. Chill until firm. Cut into squares.

Poppy Seed Bread

Lemon Glazed Poppy Seed Bread

1 ¼ cups milk
1/3 cup oil
1 egg
1 tsp rum extract
2 ½ cups flour
1 cup sugar
2 Tbls poppy seeds
1 Tbls baking powder
½ tsp salt
½ cup powdered sugar
1 Tbls lemon juice

Combine milk, oil, egg and rum extract in measuring cup. Combine flour, sugar, poppy seeds, baking powder and salt in large bowl. Add liquid ingredients to dry and combine gently. Grease bottoms only of bread pans. Pour in batter.

Bake at 350° - 1 9x5 large loaf for 50 minutes, 3 mini loaf pans for 35 minutes or muffins for 15-18 minutes. Remove from pans when done. Combine powdered sugar and lemon juice and drizzle over bread while still warm.

Potato Refrigerator Rolls

Welcome to our "favorite family recipes" blog. I decided it would be a good idea to separate the recipes from the regular blog entries, and this is the result. I wish I could cook and bake for all of you, but this will have to do. After all, remember the Chinese proverb: "Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime." There won't be many fish recipes here, but we hope you enjoy what you do find. Feel free to ask if you have any questions!! And to start off, here are some pictures to go with our favorite cinnamon roll recipe.

Potato Refrigerator Rolls
1 Tbl yeast
1 ½ cups warm water
2/3 cup sugar
1 ½ tsp salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes
7-8 cups flour

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes (I usually just add dry potato flakes with some extra water/milk) and 4 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make a dough. Knead several minutes until smooth and elastic. 

Place in a greased bowl. Cover bowl tightly and refrigerate until ready to use – up to 5 days.

Punch down the dough and cut off the amount needed.
 Shape as desired and let rise in a warm place about 1 ½ hours. Bake 10 – 15 minutes at 400°. Makes 4 dozen.

Filling for cinnamon rolls:butter, brown sugar, cinnamon to taste

Cinnamon Roll Frosting
½ cup melted butter
¼ cup evaporated milk
1 tsp vanilla
5 cups powdered sugar
Combine all ingredients.