Monday, November 29, 2010

Brownies for Missionaries

The other day Elder Jeff asked for a brownie recipe. The first one I sent him didn't work, because he can't get chocolate chips in Uruguay. (That's pretty sad.) However, this recipe does work for him.

Note: Here's the first recipe, the one using chocolate chips.

Brownies

1/2 cup butter or margarine
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Sunday, November 14, 2010

Cookie Pizza

I'm not sure where this recipe came from, but it's a delicious one, although a bit messy to cut (because of the sticky marshmallows). We tried it again today when we realized there was a "help bring refreshments" assignment for the fireside that started in an hour. Within a half hour, we were ready.

Cookie Pizza

1/2 cup butter or margarine, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
2 cups miniature marshmallows
1 cup chocolate chips

Cream butter, peanut butter and sugars. Beat in egg and vanilla. Stir in flour. Spread dough onto a greased 12-inch pizza pan. Bake at 375° for 10 mintues. Sprinkle with marshmallows and chocolate chips. Bake 2-3 minutes longer until lightly browned. Note: This recipe is best eaten the same day it's prepared.

Monday, November 8, 2010

Chocolate Turtle Cheesecake

While I stayed after church for a meeting, Princess came home and looked through the recipe books to find something for dessert. Here's what she chose. I was amazed we had all the ingredients and that we actually had time for it to set before our planned dinner time. Although noone elevated it to "favorite pie" status, everyone said it was delicious and we should have it again.

Chocolate Turtle Cheesecake

1 (7-ounce) package soft caramels - about 20 candies
1/4 cup evaporated milk
3/4 cup chopped pecans - divided use
1 (9-inch) chocolate crumb pie crust**
2 (3-ounce) packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9-ounce) package chocolate instant pudding mix
1/2 cup fudge topping

Place caramels and evaporated milk in a saucepan. Melt over low heat, stirring constantly until smooth for about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds more. Pour pudding mixture over caramel layer. Chill about 15 minutes. Drizzle fudge topping over pudding layer and sprinkle with remaining 1/4 cup pecans. Chill for 1 to 2 hours before serving. Makes 6 to 8 servings.
** To make the crust, combine 3 tablespoons melted butter and 1 1/2 cups chocolate cookie crumbs (Oreos work fine). Press into a 9" pie plate and bake for 6-8 minutes at 350°. Cool before filling.

Frisbees!

also known as
Georgia Raised Biscuits

1 tablespoon yeast
1 tablespoon sugar
2 cups warm water
1/2 cup butter or margarine
2 teaspoons salt
5 cups flour

Soften yeast in water to which sugar has been added. Combine flour and salt and cut in butter. Stir in water. Knead lightly (may need a bit more flour), roll out and cut with biscuit cutter. Place on lightly greased baking sheet. Lightly brush with melted butter if desired. (Can also stack two high, which is what the originally recipe called for, but we prefer the single layer version.) Let rise for one hour. Then bake at 425° for 10 minutes. Makes two dozen. This recipe came from Jeanine Tibbitts in my Hollister Relief Society Cookbook. The first time we tried it, our school-age boys decided they looked like frisbees. I suspect they actually tested them to see if they flew like frisbees! Hence, we renamed the recipe.

Baked Chicken Fingers

These chicken "nuggets" are much better than the ones you buy in the freezer section, and they really don't take that much more work, particularly if you make up a big batch and stick them in the freezer yourself. If you do that, just reheat the frozen fingers for 5-10 minutes in a 400° oven.Baked Chicken Fingers

2 pounds boneless, skinless chicken breast, cut into strips or cubes
1/4 cup milk
1/4 cup Ranch dressing**
1 cup bread crumbs
1/2 teaspoon paprika

Combine the milk and Ranch dressing and toss with the chicken. Combine bread crumbs and paprika and toss with the chicken. (Although it can get messy, it's fastest to do this with your clean hands and a large bowl. However, you could also use a spoon or a bag for shaking.) Place on greased baking sheet and bake at 375° for 15-20 minutes; turn once if desired. Serve warm, with various dipping sauces if desired. Freezes well.

**You can substitute 1/4 cup mayonnaise, 2 teaspoons dry mustard and 1 teaspoon onion powder for the Ranch dressing

French Cheese Puffs with Ham

These are basically cream puffs, but the ingredients are adjusted to make a savory appetizer instead of a sweet dessert. They're best served hot, but are still good at room temperature.

French Cheese Puffs with Ham

1/3 cup butter or margarine
3/4 cup water
3/4 cup flour
3 eggs
1 cup chopped ham
2 tablespoons Parmesan cheese
1 tablespoon dried parsley or chives

Bring butter and water to a boil; stir in flour and cook until it forms a ball. Cool a bit, then beat in eggs one at a time. Stir in ham, cheese and parsley. Drop by tablespoonfuls on a greased cookie sheet. Bake for 15-20 minutes at 400°. Makes about 2 dozen.

Spinach Tortellini Salad

I found the idea for this recipe here, and it turned out great. We tried the leftovers warmed up, and it was delicious that way as well. Spinach Tortellini Salad

1 (9 ounce) package cheese-filled tortellini
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup grated Parmesan cheese
2 cups cherry tomatoes, halved
1 (2 ounce) can sliced black olives
1 (8 ounce) bottle Italian-style salad dressing

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

Mother's One Pan Family Meal

This recipe came from Gloria in Beaumont Texas; how, I have no idea, but that's what it says in my recipe binder. We like it, though, so thank you Gloria.
Mother's One Pan Family Meal

1 cup uncooked rice
1/2 pound lean ground beef
1 onion, chopped
1 can creamed corn
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1 can Rotel tomatoes
1 can cream of chicken soup
1 cup grated Cheddar cheese

Cover the bottom of a 9x13" pan with rice. Brown ground beef and onion together; drain. Add remaining ingredients except cheese and still well. Pour over the rice. Bake at 350° for 20-25 minutes. Remove from oven and sprinkle with cheese.

Note: I used thawed wheat/meat and didn't heat anything before pouring it over the rice. It took about 90 minutes for it to cook. However, I expected that because that's how long my chicken and rice recipe takes, so dinner was still on time. It may only take 25 minutes in the oven if your mixture is boiling first.

Another note: Amazingly this week I was out of creamed corn, so I used regular canned corn instead. I also had a half can of cream of mushroom soup in the fridge, so substituted that for the whole can of cream of chicken soup. And I never have Rotel tomatoes; I just regular canned tomatoes for that. As you can see, it's a very forgiving recipe.

Taquitos

The other day "Beef Taquitos" was on the menu plan. When it came time to fix dinner, however, I decided to use some leftover barbecued ribs instead of ground beef. I just shredded the pork, added a bit of salsa and cheese, rolled them up in the tortillas (large ones instead of small ones) and baked them. They were fabulous! However, the original recipe is delicious as well, so I'll go ahead and post it below. Beef Taquitos

1 onion, chopped
1 clove garlic, minced
3/4 pound ground beef
1/2 cup salsa
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 6" tortillas
1/2 cup Cheddar or Jack cheese

Brown beef with onion and garlic. (Remember you can always use wheat/meat instead!) Stir in salsa and seasonings; simmer for 10 minutes. Top each tortilla with 1/4 cup beef mixture. Sprinkle with some cheese. Roll up and place seam side down on foil lined baking sheet. Brush lightly with oil if desired. Bake 8-12 minutes at 400°. If desired, serve with additional salsa and sour cream.

Classic Green Bean Casserole

We actually had this a couple of weeks ago for dinner (minus the french-fried onions because I didn't feel like opening the can). However, I didn't take a picture. You can go to the official Campbell's site to see what it looks like if you don't know.
Classic Green Bean Casserole

1 can (10 3/4 ounces) cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

1.Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2.Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3.Bake for 5 minutes or until the onions are golden brown.

This year I took a picture!
Green Bean Casserole - the 2016 version


RECIPE TIPS and VARIATIONS
•Easy Substitution: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (about 16 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
•Easy Substitution: For Broccoli Casserole, substitute 4 cups cooked broccoli florets for the green beans.
•Flavor Variation: For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
•Flavor Variation: To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
•Flavor Variation: To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
•Flavor Variation: For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
•Flavor Variation: For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.