NO-BAKE CHOCOLATE BARS
2 1/2 cups chocolate graham crackers, (about 13-14 whole crackers), crushed into fine crumbs.
1/4 cup brown sugar, not packed
1 3/4 cups powdered/confection sugar
1 cup butter, softened (not margarine)
1 cup chunky/crunchy peanut butter
1/2 teaspoon real vanilla
10 ounces dark chocolate chips or broken bars (approximately 2 1/4 cups), melted.
Optional: 1/2 cup shredded coconut (can be toasted)
Caramel syrup to taste
Sliced almonds, toasted
In food processor or sealable plastic bag, finely crush crackers. In large mixing bowl, blend well the graham crackers and sugars. Fold in butter, peanut butter and vanilla. Slowly stir well to incorporate all ingredients.
Butter or spray a 9-by-13 glass baking pan. Pour mixture into prepared baking pan and pat down, making sure dough is evenly distributed. Set aside.
In microwavable container, melt the dark chocolate in your microwave 60-90 seconds. Watch so it doesn’t burn or liquefy. Remove from microwave and stir until smooth. Starting in the middle, pour melted chocolate over graham cracker mixture, again making sure it is evenly spread to the edges.
Sprinkle coconut if you desire, and drizzle caramel topping evenly back and forth across the pan to top. Finish with sliced , toasted almonds. Transfer to your fridge and chill for 1 1/2 to 2 hours. Cut into desired portions and serve. Any remaining dessert bars should be refrigerated.
NOT YOUR GRANDMOTHER’S GOULASH
Makes 4 servings
1 Tablespoon olive oil
2-3 ribs celery, washed, diced
1 small onion, chopped
1 large carrot, diced
Pepper to taste
1 Tablespoon Italian seasonings
1-2 teaspoons garlic, minced
1 pound lean ground beef (90-93 percent)
1 can (14.5 ounces) diced tomatoes, juice included
1 can (14 ounces) beef broth, low sodium
1 can (15 ounces) tomato sauce
2 teaspoons soy sauce, reduced/low sodium
1 1/4 cups small elbow macaroni (I recommend whole grain)
1 large, or 2 small bay leaves.
Grated cheese, optional
In slow cooker, on high setting, roast vegetables (celery, onion, carrot) in olive oil, covered, for 90 minutes. Add in ground beef, Italian seasonings, garlic and pepper. With a fork, break up beef, spreading it out in your slow cooker. Cover and cook for 90 minutes more or until there is no pink in the meat.
Add in liquids: broth, tomato sauce, diced tomatoes (with juice) and soy sauce. Stir well, then add in bay leaf/leaves last, cover and reduce heat to low/simmer. Cook 2 hours more. Add in elbow macaroni, stir, cover and cook 20-25 minutes. Test macaroni for doneness. Remove bay leaf/leaves, then serve. Garnish with grated cheese.
VINTAGE SODA BISCUITS
Makes 8 biscuits
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon baking soda
1 1/2 Tablespoons butter or shortening (I prefer butter)
1 cup sour milk OR buttermilk
Sift together all dry ingredients in a large bowl. Using a pastry blender, cut in butter to the dry ingredients, making sure all have been well-mixed.
Slowly add in buttermilk, stirring with a large spoon or spatula. A soft ball of dough should form. If mixture is too wet, add in more sifted flour in small amounts.
Prepare cookie sheet or baking pan with cooking spray. Spoon drop (as you would cookies) 8 rounds of dough, separating them evenly on the pan. Make the amounts of dough as uniform in size as possible.
In 475 degree oven, bake 12-14 minutes until the edges are a light golden brown, then serve with your favorite jam, jelly, honey butter, soft cheese or gravy.
Altitude can vary cooking times. I highly recommend watching your biscuits carefully when baking this for the first time. Serve hot!
MILLIE’S TRIPLE CHOCOLATE CAKE
1 package fudge cake mix (15.25 ounces, using a mix with pudding included is fine).
1 small box (3.9 ounces) instant chocolate pudding
1 cup sour cream
1/2 cup oil
1 1/2 cups chocolate chips
Topping: 1 Tablespoon powdered sugar
Prepare Bundt cake pan with cooking spray, set aside. In large mixing bowl combine all ingredients except the chocolate chips and powdered sugar. Mix well, making sure there are no pockets of dry ingredients. Fold in chocolate chips, stirring well to blend.
Pour batter into prepared Bundt pan, even out batter with a spatula or the back of a large spoon. Bake at 350 F, for 50-60, minutes. Check for doneness. When completely cooled, turn cake pan upside down and onto a serving platter.
Lightly sift powdered sugar to top cake for a “sweet” presentation.
SHANNON’S SKINNY DIP
Yield: 2 cups
16 ounces low-fat cottage cheese
1 Tablespoon Parmesan cheese, dry, grated
1 Tablespoon fresh-squeezed lemon juice, 1 medium lemon
1 teaspoon whole sesame seeds
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon red pepper, dried, crushed (or to taste)
Lemon zest, optional
In blender or food processor, add all ingredients in order listed. Pulse until smooth and creamy, about 15 seconds. Scraping well, transfer into serving bowl and serve with fresh sliced vegetables, fruits, crackers, pita bread or baguette slices. It also makes a great spread for specialty tortilla wraps. Serve immediately.
BUTTER PECAN and COCONUT COOKIES (simple/quick/sweet!) 5 ingredients~
1 box (15.25 oz) Butter Pecan cake mix, 2 eggs, 1/2 cup (1 stick) butter, softened at room temp.,1 Tablespoon milk, 2/3 cup sweetened coconut, shredded or flaked. In large bowl combine dry cake mix with eggs, butter, and milk. Blend well. Fold in coconut. Chill dough for 30 minutes. Bake in pre-heated oven at 350, for 14-18 minutes on a prepared/sprayed cookie sheet. Cookies should be golden on top, yet soft in the middle. Yields: 2 dozen amazing treats.
RASPBERRY CREME CUPS~
1.5 quarts (or 6 cups) vanilla ice cream, softened to room temperature. 1 12 ounce can raspberry lemonade concentrate (do not add water). 12 whole graham crackers for 10 serving cups, or 24 graham crackers for a 9-by-13 pan, crushed.
In large mixing bowl blend well thawed/softened ice cream and lemonade concentrate. In sealable plastic bag, finely crush the graham crackers. Use rolling pin for best results.
For a 9-by-13 pan: Line with parchment or wax paper, leaving 1 inch to extend beyond pan sides. Pour ice cream and lemonade mixture onto paper, spreading evenly. Top with crushed graham cracker crumbs, also spreading evenly.
For 9-ounce individual cups: Pour carefully into each glass, about 2/3 full. Top evenly with graham cracker crumbs. Don not fill to brim. Freeze 90 minutes to 2 hours. Enjoy within 72 hours for best results.
You can substitute crushed granola, chocolate cookies or wafers. Adding fresh berries on top, just before serving, is both yummy and a great presentation for your dessert. You can also experiment to your taste preference with regular lemonade or other flavors available to you.
LINGUINE CARBONARA, Mormon Mama Italian Cookbook
Makes: 4 servings
8 ounces linguine pasta, cooked, drained, 1 egg lightly beaten, 1 1/4 cups evaporated milk, 1/3 green pepper, chopped, 1/8 teaspoon red pepper flakes, 1/8 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon garlic powder, 1/2 cup grated Parmesan cheese, 3/4 cup frozen peas, thawed. 3 strips bacon, cooked, drained and crumbled. 6 ounces or three links-chicken Italian sausage, cooked, broken in small pieces. 1/2 cup artichoke hearts, sliced, 2 tablespoons cilantro, chopped. In saucepan, cook the following on medium heat, stirring well: egg, milk, green pepper, red pepper flakes, black pepper and garlic powder. When mixture is heated thoroughly, add cheese, peas , bacon, sausage, artichoke and cilantro. Mix well on low to medium heat until sauce lightly bubbles. Serve over cooked pasta.
SUMMER GRAINS ~
2 cans (14 ounces each) or 4 cups low sodium chicken broth, 1 Tablespoon butter, 1 cup (dry) wild rice, 3/4 cup (dry) whole grain quinoa, rinsed well, 3/4 cup (dry) orzo pasta, pepper to taste, Parmesan or Romano cheese to garnish. In medium size stockpot or large saucepan, heat broth, butter and wild rice on medium to medium-low heat for 12- 15 minutes. Bring heat up to boiling point and add rinsed quinoa, orzo pasta and pepper. Stir to blend. Boil 5 minutes, making sure it does not boil over. Reduce to simmer, stir well once more and add lid. Cook for 20 minutes at lowest heat or until all liquid has been absorbed.
BROTHER BROWN’s Stuffed Green Peppers
1 pound ground beef, 2 celery stalks-finely chopped, 8 oz. mushrooms-chopped, 1 medium onion-diced, 6 green/bell peppers , 1 clove garlic-roasted and finely chopped, 4 medium tomatoes-blanched and diced, Instant rice (2 cups, after cooked), shredded parmesan cheese, 1 small can of tomato paste, 1 Tablespoon oregano, 1 Tablespoon basil, salt and pepper.
Start by cutting off the tops of the peppers, removing all seeds and the rib of the peppers. Rinse thoroughly, and place in a pot of boiling water for about 5 minutes, drain and turn upside down on paper towels, to remove excess liquid. In skillet, brown beef about 5 minutes, drain excess grease. Add in onions, celery, garlic, cooked rice, mushrooms and tomato paste. Add diced tomatoes and all other spices, simmer for 12-15 minutes. Put peppers in a baking dish, and spoon meat mixture into their centers. In your pre-heated oven, bake at 350 degrees. 10 minutes, uncovered. Top with shredded cheese and bake another 10-15 minutes until cheese has melted. Use any extra filling as a sauce on your favorite pasta. Bon Appetite ~ Carlas Brown. http://dejacbrow0.wix.com/brotherbrownsbbq
Nicole’s GARLIC KNOTS
No Knead Garlic Basil Knots: Dough: 1 Tablespoon honey, 1 1/4 tsp. SAF yeast, 1 3/4 cups warm water, 4 1/2 cups All Purpose Flour, 1 tsp. salt. Cornmeal for light dusting. Garlic Basil Oil: 4 Tablespoons Olive Oil, 4 cloves garlic, crushed. 2 Tablespoons chopped basil, 1/2 tsp. salt. For rolls: Dissolve honey and yeast in warm water. Sift flour into the yeast mixture and stir until combined. The dough will be soft and sticky. Sprinkle with flour and cover with plastic wrap. Set in a warm place and let rise until double. About 1 hour. Prepare the garlic basil oil in a separate bowl, blend well and set aside. Preheat oven to 425 F. Grease two 11x15x1 baking pans and sprinkle with cornmeal. Drizzle oil on the countertop. Divide the dough into 36 balls. Roll out into 5 inch snakes and tie into a loose knot. Place on greased sheets and then into the oven. Bake for 15-20 minutes. Rotate the pans and baste with the garlic basil oil. Reduce heat to 325 F. and continue to bake for an additional 10-15 minutes, until golden brown. Remove from the oven and baste again. Serve hot.
Easier Version: 1 package frozen Rhodes Roll dough (36 count), Garlic Basil Oil. Thaw rolls according to package directions. Once thawed, roll out into 5 inch ropes and tie into a loose knot. Rise an additional 30 minutes. Preheat oven to 425 F. Bake for 15 minutes, then baste with garlic oil. Return to oven, reduce heat to 325 F and bake for an additional 8-10 minutes or until golden brown. Remove from oven and baste again. Serve hot.
The Baking Dietitian, CINNAMON S’MORE CUPCAKES ~ Andrea Ovard
Cupcake: 1/4 cup unsalted butter, softened. 1/2 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, 3/4 teaspoon cinnamon, 1/4 teaspoon salt, 1 teaspoon baking powder, 3/4 cup all purpose flour, 1/4 cup graham cracker crumbs, 6 Tablespoons milk.
Marshmallow: 1 egg white, 1/4 cup granulated sugar, 1/8 teaspoon cram of tartar, 1/4 teaspoon vanilla extract.
Frosting: 4 tablespoons unsalted butter, softened, 2 1/2 cup powdered sugar, 1/4 cup cocoa powder, 1/4 teaspoon vanilla extract, 4 Tablespoon milk.
Directions: 1) Preheat oven 350. Line a 6-cupcake tin with 6 cupcake papers/liners. 2) In a large bowl, crème butter with sugar. Mix in egg and vanilla. Add remaining dry cupcake ingredients, mixing until fully incorporated. Finally, slowly add in milk, mixing just until no streaks remain and batter is smooth. Using a cookie scoop, add one scoop of batter into each liner. 3) Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely. 4) in a heat proof bowl over a saucepan of simmering water, whisk together egg white, sugar and crèam of tartar, until sugar dissolves. Continue whisking over simmering water until egg white mixture is warm to the touch. 5) Remove from heat. Using a hand mixer or stand mixer, beat until still peaks form. Add in vanilla in the last 30 seconds. 6) If your mixture is not thick enough, add some powdered sugar. 7) Transfer marshmallow to a piping bag or a large plastic bag/ziplock with the corner cut off. Hollow out the centers of each cupcake, using a sharp knife. Be careful not to cut all the way to the bottom of cupcake. 8) Fill cupcakes with marshmallow. 9) In a large bowl or stand mixer cream 4 Tablespoons of butter. Sift together powdered sugar and cocoa powder mix together with butter. Mix in vanilla and enough milk to desire piping or spreading consistency. 10) Frost cupcakes immediately. Recipe can be doubled. ENJOY!
Christie Northrup’s Freshly Squeezed Lemonade
1 1/2 cups water, 1 1/2 cups sugar, 1 1/2 cups freshly squeezed lemon juice. 5 – 6 cups ice cold water (reserved for serving). In a saucepan, combine 1 1/2 cups water and sugar together. Cook over medium heat until it comes to a boil. Stir constantly for 2-3 minutes until sugar is completely dissolved. Add the lemon juice and place entire mixture in your fridge to chill. Just before serving, add the ice cold water to suit your personal taste. ENJOY!
Carrie’s Chicken Tetrazzini
1/4 cup butter, 1/2 cup flour, 1/2 tsp. salt, 1/4 tsp. pepper. 1 cup chicken broth, 1 cup whipping cream, 7 ounces pasta, cooked and drained. 2 cups cooked and shredded chicken, 3 ounce can of mushrooms, drained (optional), 1/2 cup peas, defrosted and 1/2 cup parmesan cheese.
In medium saucepan, set on medium heat, melt the butter. When melted, add the flour and whisk well for about a minute. Then whisk in the broth, and cream. Whisk frequently to avoid lumps and burning on the bottom of pan. Cook until it boils and has thickened. Remove from heat. Stir in the cooked chicken, peas and mushrooms. Then toss pasta into the mixture. Blend well then transfer to a prepared 9 x 9 baking dish. Top with parmesan cheese. Cover with lid or foil. Bake at 350 for 30 minutes or until hot and bubbly. Remove lid or foil the last 10 minutes of baking. Enjoy this delightful, easy to assemble main dish!
Samantha’s Philly Cheese Steak Pizza
TOPPING INGREDIENTS (adapted from Rachael Rays recipe): 2 teaspoons olive oil,1 large white onion, sliced. 1/3 pound deli-style roast beef, cooked-roughly chopped. 2 cups shredded mozzarella cheese (8 oz.), 1 large green bell pepper, sliced or diced (I like mine diced!).
DOUGH INGREDIENTS (from Mormon Mama Italian Cookbook: Perfection Pizza Dough, pg. 33) 3 teaspoons honey, warmed in microwave, about 10 seconds. 1 1/2 cups water, 1 1/2 Tablespoon good yeast (SAF is my go-to). 3 1/4- 3 1/2 cups unbleached flour (bread flour if you have it). 1/2 teaspoon fine sea salt. 1 Tablespoon olive oil (plus a drop or two more if too dry).
PREPARATION: Make pizza dough: In large mixing bowl, quickly whisk together honey, water and yeast. Set aside and let proof, about 15 minutes. After this mixture has bubbled, add the flour, salt and oil. Mix until the dough can be shaped into a large ball. Let rest and allow 1 hour rising time. When there is about 20 minutes left in the rising time for your dough, start working on your pizza toppings. In a 12 inch nonstick skillet, heat your oil on medium-high heat. Stir in onion and coat well in oil. Cook for about 10 minutes, uncovered, stirring often. Reduce your heat to medium-low and cook until onions are a golden brown, about 15 minutes. While these onions cook, roughly chop your cooked roast beef and green bell pepper. Set aside. When dough is done rising, preheat oven to 400 degrees. Spray pizza pan or large baking sheet and lightly dust with flour. Turn dough onto prepared pan and roll to 1/4- 1/2 inch thickness. With fork tines, randomly indent, being careful not to pierce entirely through the dough. Bake 5 minutes. Remove from oven and cool for 10 minutes. Add cooked onions to the pizza dough, evenly arrange beef, green bell pepper, and finally, with cheese. Return to oven and bake for 20-24 minutes or until crust is cooked underneath and golden brown. What I love about this recipe is it is very versatile! ENJOY! * SHANNON’S NOTE: Altitude and oven types vary. When you cook any recipe for the first time, my advice is watch your timer and your oven temperatures.
Porter’s Artisan Bread:
In large bowl: dry mix 3 cups of flour, 1 1/2 teaspoons of salt, 1/4 teaspoon of yeast together with your fingers, then add 1 5/8 cups of water. Mix quickly with hands. Dough should be sticky and a little shaggy looking. Cover with a clean cloth and let rise for 12 – 18 hours. When time to cook, heat an empty dutch oven or large casserole pot with lid in a 500 degree oven. When the pot has been heated thoroughly and after you’ve folded corners or made a round ball with your bread dough, place the dough in the pot. Add lid and cook for 21 minutes covered and 11 minutes uncovered. Waa la! ~ Thank You, Porter!
This recipe is from a dear friend who loves to cook. We’ve served this for our own Christmas brunch for many years. It always gets rave reviews. Thanks, Monte! Shared by Monte Anderson, Idaho
8 frozen hash brown patties
4 cups of shredded Cheese, medium cheddar is best
1 pound of cubed fully cooked ham (2 cups)
1 cup of milk
1/2 tsp. salt
1/2 tsp. ground, dry mustard
Oven/preheat: 350 Cooking time: 1 hour and 15 minutes. Serves 8 -10 people
Place hash brown patties in a single layer in a greased 13 x 9 x 2 baking dish. Sprinkle with cheese and ham. In a large bowl, beat eggs, milk, salt and mustard. Pour this mixture evenly over the hash brown patties. Cover and cook for one hour. Uncover and bake for 15 minutes longer until edges are golden brown and a knife inserted in center comes out clean. You will find everything you want for breakfast- potatoes, eggs and ham. It can be made the night before and put into the fridge. I have also added onions and other spices. Occasionally I make this with deli shrimp and it is great.
Shared by: Andrea O. Bartley, Tennessee
1 cup of long grain brown rice
1 cup of red quinoa
2 cups of veggie broth
2 tablespoons coconut oil (or other)
1 small onion, finely diced
1 red bell pepper, finely diced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 bag of frozen corn
1 (15 oz) can of rinsed and drained black beans
3 carrots, shredded or chopped
1/2 cup of cilantro
juice of two limes
In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return to pan, keep covered. Meanwhile, in a small saucepan, combine the quinoa with 2 cups of veggie stock and bring to a boil. Cover and simmer over low heat until the quinoa is tender and stock has been absorbed. 20 minutes. In a large skillet, heat 2 Tbsps of oil. Add onion and pepper and cook over moderate heat until lightly browned, about 5 minutes. Mix in garlic and heat until fragrant, about 30 seconds. add the carrots last. Keep them crunchy so if you don’t want them crunchy put them in sooner. season with cumin, cayenne and salt and pepper. Add the cooked rice and quinoa to the pan with the onion mixture. Add the frozen corn and drained black beans. Stir until combined and heated through. Top with cilantro and lime juice. Stir and serve. It can be eaten hot, cold or room temperature.