Thursday, September 10, 2009

Fluffy Pear Salad

Fluffy Pear Salad
1 quart pears, drained - save juice and add water to make 2 cups
1 package (6 oz.) lime jello
8 oz. cream cheese, softened
8 oz. Cool Whip

Bring water/pear juice to boil and dissolve jello in it. Cool. Beat cream cheese until smooth. Blend in Cool Whip and pears and jello. Pour into mold and chill until firm.

(You don't have to put it in a mold - just scooping out spoonfuls works as well.)

Sunday, September 6, 2009

Scandinavian Peach Pudding

Scandinavian Peach Pudding

1 can (1 lb. 13 oz.) peaches (halves)
1 cup flour
1 t baking soda
1/4 t salt
1 cup sugar
1 large egg
1/3 cup lightly packed brown sugar
1/2 cup coarsely chopped walnuts or pecans

Drain peaches. Sift together flour, baking soda, salt & sugar. Beat egg until thick. Combine dry ingredients, egg and peaches. Stir gently just enough to moisten the dry ingredients. Turn into ungreased baking dish (9x9).
Stir brown sugar and nuts together. Sprinkle over batter. Bake approximately 1 hour at 275 degrees.

Serve warm with ice cream or whipped topping.

Friday, September 4, 2009

Blueberry-Orange Muffins

Here's another variation of something Michelle will eat for breakfast - blueberry muffins. Blueberry-Orange Muffins

1 1/2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup orange juice
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup fresh or frozen blueberries

Combine dry ingredients. Stir in liquid ingredients. Gently add blueberries. Spoon into muffin cups and bake at 400° for 17-20 minutes. Makes 12.

Thursday, September 3, 2009

Chicken Tortilla Soup

Chicken Tortilla Soup

2 cans cream of chicken soup
1 can cheddar cheese soup
1 small can chopped green chilies
4 cups chicken broth
2 cups water
1 cup salsa
1 teaspoon cumin
3 tablespoons dehydrated onion flakes
1 teaspoon garlic powder
1 tablespoon chili powder
2 cups shredded cooked chicken

Combine all ingredients except chicken. Cook over medium heat about 30 minutes. Add chicken and cook an additional 15 minutes. Serve with tortilla chips, shredded cheese, and sour cream.

Minestrone

Jennifer's Minestrone Soup

2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
3 ribs celery, sliced
2 cans vegetable or beef broth
2 cans water
1 can kidney or white beans
1 can sliced potatoes
1 can tomatoes
1 can green beans
1 1/2 cups chopped cabbage
1 1/2 teaspoons Italian seasoning
1 teaspoon fennel (optional)
salt and pepper to taste
1 cup uncooked pasta
1/2 cup barley

Sauté onion, carrots and celery in oil until soft. Add broth, water, remaining vegetables and seasonings. Cook on medium heat for 15 minutes. Bring to a boil, stif in pasta and barley, and simmer an additional 10 minutes until pasta is soft.

Hummus

I'm going to have to add tahini paste to the shopping list, because this recipe was really good as well. I think I found a way to use up the "food storage" white beans in a way that the rest of the family will like.

Hummus

2 1/2 cups white beans or chick peas, drained and rinsed
2 tablespoons of tahini
2-3 tablespoons olive oil
juice of one lemon
1/2 teaspoon cumin
2 cloves garlic, crushed
1/2 teaspoon salt
parsley

Using a blender or food processor, blend the beans. Add tahini, lemon juice, cumin, garlic, olive oil, and salt until the ingredients form a creamy paste. Add small amounts of water as needed to reach the desired texture. Pour into a large serving bowl and garnish with chopped parsley. Cover and refrigerate for one hour. Serve with raw vegetables or tortilla chips.

Dinner Rolls

This is the recipe for the rolls that were served with the lemon butter. I like the idea of freezing them, so when I get around to trying that I'll try to remember to take a picture of the actual recipe. In the meantime, here's one I found that looks similar.Jennifer's Rolls
3 cups scalded milk (can use powdered)
1 cup potato flakes
2/3 cup sugar
2/3 cup shortening
1 tablespoon yeast
1 tablespoon salt
4 eggs
6 1/2 cups flour
1/2 cup butter or margarine, softened
Combine milk, potato flakes, sugar and shortening. Cool slightly. Add yeast, salt and eggs and beat well. Mix in flour. Cover and let rise until double, about 1 hour. Divide in half and roll each half into a rectangle (approx. 9x13"). Spread with butter and fold in half lengthwise. Cut in 3/4" strips and tie each strip in a knot. Let rise until double, about 45 minutes. Bake at 350° for 12-15 minutes, or until golden.
The rolls can be frozen after they are shaped into the knots. When ready to use, thaw and then let rise until double. Bake as normal. They can also be thawed in the refrigerator overnight.

Luscious Lemon Butter

It's time to post some yummy Relief Society recipes. This first one is a real treat. I've never had lemon butter before, and it's delicious. A while back I saw a recipe using lemon curd, and added it to my shopping list. I'm taking it off that list, because this would be even better (if I can ever find what recipe intrigued me). Thanks, Jennifer!
Lemon Butter

3 eggs + 3 egg yolks
2 C sugar
juice and rind of 3 large lemons
1 C butter

Combine all ingredients. Cook in a double boiler until thick, stirring constantly. Pour into hot sterile jars.

Note: While trying to find a picture (because I forgot to take one at our dinner, where this was served with dinner rolls), I found similar recipes that suggest it's about 20 minutes of stirring.

Tuesday, September 1, 2009

Easy Cherry Cheesecake

This is one of the first recipes that I memorized. It's also one of the recipes that my mother-in-law gave to me as favorites of my new husband. It's interesting to see the variations between the two versions.

Easy Cherry CheesecakeStart with a graham cracker crust.
Prepare the whipping cream. Use one envelope of Dream Whip, prepared as directed (my mother's version) or 1 cup of whipping cream whipped with 3/4 cup powdered sugar and a touch of vanilla (my mother-in-law's version). You could also use an 8 ounce container of Cool Whip (my usual choice). Beat in 8 ounces of cream cheese until smooth and pour into the crust.
Chill for several hours, then top with a can of cherry pie filling.

That's it! Since Wayne doesn't care for cakes, this is his birthday cake of choice. I also love serving it for Christmas dinner and any other time we need something special but simple.