Strawberry Ice Cream Delight

1 cube margarine, melted

1/4 cup brown sugar

1/2 cup chopped walnuts

1 cup flour

2 egg whites

1 cup sugar

10 oz frozen strawberries

2 Tb lemon juice

1 cup whipping cream

Spread melted margarine, brown sugar, chopped walnuts, and flour onto a cookie sheet.

Bake at 350 degrees for 20 minutes, stirring every 5 minutes.

Beat egg whites, sugar, frozen strawberries, and lemon juice until whipped.

Add the whipping cream. 

Beat until it peaks.

In a 9 x 13 pan, layer 2/3 of the cookie crumble.

Add ice cream mix on top of layer.

Sprinkle the rest of the cookie crumble on top.

Freeze overnight.

Chicken Pot Pie

1 (8 oz) bag frozen mixed vegetables

2 refrigerated pie crusts (or see Perfect Pie Crust recipe)

1 (10 3/4 oz) can cream of chicken soup

1/2 cup milk

2 cups chopped cooked chicken or turkey

1/2 tsp garlic salt

1/2 tsp black pepper

Preheat oven to 375^oF.

Defrost the vegetables in a microwave for about 3 minutes.

Cut 2 pie crusts into quarters, to yield 8 equal pieces.

Coat the inside of 4 small aluminum-foil pans or 4 ramekins with vegetable cooking spray.

Line the bottom of each with a quarter of crust, molding it with your fingers to fit.

In a large bowl, stir together the soup and milk.

Add the remaining ingredients.

Spoon about 2/3 cup of the mixture into each pan or ramekin. 

Top each with a piecrust quarter. 

Pinch the edges together and cut vents in the top.

Place on a baking sheet and bake for 35-45 minutes or until golden brown.

Perfect Pie Crust recipe:
http://sittinonthecoucheatinbonbons.blogspot.com/2015/11/perfect-pie-crust.html

Blueberry Muffins

To Die For Blueberry Muffins

Muffins:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Preheat oven to 450^oF. Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. 

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.

Mix this with the flour mixture.

Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cups butter, cubed

1 1/2 tsp ground cinnamon

Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsp cinnamon.

Mix with fork, and sprinkle over muffin before baking. 

Bake for 20-25 minutes in the preheated oven or until done. 

Basic Spritz Cookie

Basic Spritz Cookie

1/2 cup Crisco

1/2 cup butter

3/4 cup sugar

1 egg

1 tsp vanilla

2 1/4 cup flour, sifted

1/2 tsp salt

1/4 tsp baking powder

Sift dry ingredients together, set aside. Cream Crisco, butter, and sugar well.

Beat in egg and vanilla.

Gradually blend in dry ingredients.

Fill cookie press and form cookies on ungreased cookie sheets.

Bake at 375^oF for 10-12 minutes. 

Do not overcook - edges should be just barely turning light brown at the most. 

(I don't like mine brown)

Yields 60-72 cookies (depending on the size of the cookie press)

Dough can be colored after it is all mixed together - I just add drops into the mixing bowl and mix it in.

Lemon Bars

Lemon Bars

Crust:

1 lemon cake mix

1/3 cup margarine

1 egg

Press into greased 9x13 pan.
Bake at 350^oF for 10 minutes.

Topping:

1 cup sugar

2 eggs

1/4 cup lemon juice

1/4 tsp salt

1/2 tsp baking powder

Blend and layer on top of baked crust.

Bake at 350^oF for 10 minutes.

Applenut Chess Pie

Applenut Chess Pie

Grand Prize Winning Recipe

1 (7 oz) jar marshmallow creme

2 tsp vanilla

2 tsp lemon juice

3 eggs, beaten

2 Tb butter or margarine, melted

1 cup peeled, finely shredded apples

3/4 cup brown sugar, packed

3/4 cup chopped walnuts

2 Tb flour

1 (9 inch) unbaked pastry shell

ginger creme topping

Combine marshmallow creme, vanilla, and lemon juice, mixing with wire whisk until well blended.

Add eggs and butter. Mix well.

Combine apples, brown sugar, nuts, and flour and stir into marshmallow creme mixture.

Pour into pastry shell.

Bake at 425 degrees for 10 minutes.

Reduce heat to 350^oF.

Continue baking for 45 minutes, or until top is firm.

Serve with Ginger Creme topping.

Ginger Creme Topping

1 cup sour cream

1/2 tsp ground ginger

1 (7 oz) jar marshmallow creme

Combine sour cream and ginger. 

Add to marshmallow creme; mixing with wire whisk until well blended.

Makes about 2 cups.

Baked Beans

Southern Baked Beans

1/2 lb bacon, diced & sauteed

2 cups onion, diced & sauteed

1/2 tsp dry mustard

1 tsp garlic powder

1/2 cup vinegar

3/4 cup brown sugar

15 oz of each:

-kidney beans

-lima beans

-butter beans

42 oz pork and beans

Mix all together.

Place in 9 x 13 pan. Bake at 350^oF for 1-1 1/2 hours (until bubbly).

Tri-Tip

Tri-Tip

Take a tri-tip and rub onion powder, salt and pepper all over the outside of it and place it in a 9 x 13 pan.

Bake it at 400^oF for 30 minutes. Turn the oven down to 350^oF and using a meat thermometer, bake the meat until the internal temperature reaches 145^oF (usually another 30-45 minutes).

Let it rest with a foil tent for 15-20 minutes. Slice and serve.

Welcome Home Chocolate Bars

Welcome Home Chocolate Bars
I love these because there is no bowl to clean - just a pan!
(and they are delicious, of course!)

1/2 cup butter or margarine

1 1/2 cups Graham Cracker Crumbs

1 (14 oz) can Eagle Brand sweetened condensed milk

1 cup semi sweet chocolate chips

1 cup peanut butter chips

Preheat oven to 350^oF.

In a 13 x 9 baking pan, melt butter in oven.

Sprinkle graham cracker crumbs evenly over butter.

Pour sweetened condensed milk evenly over crumbs.

Then top with remaining ingredients, press down firmly.

Bake 25 to 30 minutes, or until lightly browned.

Cool and cut into bars.

Crock Pot Lasagna

Crock Pot Lasagna

1-2 lb ground beef

lasagna noodles

2 jars spaghetti sauce

1 1/2 pint cottage cheese

2 pkgs shredded mozzarella cheese

Brown ground beef and drain.

Spoon 1 cup spaghetti sauce into the bottom of a 4 qt crock pot. 

Mix remaining sauce with meat.

Break lasagna noodles and layer over sauce. 

Spread 1/4 of the meat mixture over noodles.

Then 1/2 of the cottage cheese and1/3 of the mozzarella cheese.

Repeat layers, leaving enough meat sauce to cover, then the rest of the mozzarella cheese.

(use all cottage cheese in first 2 layers)

Cook on high for 2 1/2 hours or on low for 4 hours. 

Do not cook any longer.

Tuscan Soup

Matt's Zupa Tuscan Soup

4 cups (or 3 cans) chicken broth 

2 cups water

3-4 cups whipping cream

1 small onion, chopped

4 cups kale, chopped into small pieces

1 lb country sausage

3 large potatoes, sliced and quartered

2 large sweet potatoes, peeled, sliced, and quartered

salt and pepper to taste

Cook sausage and onion until done. Drain on paper towels.

Put sausage mixture in large stockpot.

Add broth, water, and potatoes. 

Cook on medium-high heat for 30 minutes, until potatoes are almost done.

Add sweet potatoes and cook till tender.

Add chopped kale.

Cook for another 10-15 minutes.

Add cream and cook (I thicken with corn starch)

Season with salt and pepper.

Sweet Pineapple Strawberry Spa Water

Sweet Pineapple Strawberry Spa Water

1 cored organic pineapple

1 (large) carton of Organic strawberries

ice and water

Wash and slice fruit.

Layer ice and fruit in a large beverage server.

Fill beverage server with water.

Serve spa water in wine glasses and garnish with a slice of pineapple.

Crescent Rolls

Evelyn's Crescent Rolls

5 cups flour 

1 Tb yeast

1 egg

1/4 cup sugar

3 Tb oil

1 tsp salt

1 1/2 cup warm water

Combine 2 1/2 cups of the flour with the yeast and egg.

Mix sugar, oil, and salt into the mixture.

Add warm water and finally, the last 2 1/2 cups of the flour. (as much as will make a soft non-sticky dough)

Allow to rise for 1 hour.

Punch down and roll into a circle.

Cut like pizza slices and roll starting at the widest part of the triangle.

Place rolls on lightly greased pan. 

Allow to rise about 1 hour.

Bake at 350^oF for 15 minutes.

Holy-Crap-These-Are-Amazing-Cookies

Holy-Crap-These-Are-Amazing-Cookies

(by Jessica Fritsch)

1 cup sugar

1 cup corn syrup

1 jar (18 oz) creamy peanut butter

6 cups corn flakes

Combine sugar and corn syrup in medium saucepan.

Place over medium-high heat and stir well until the mixture comes to a boil.

Remove from heat and stir in the whole jar of peanut butter. 

Mix well.

Add cornflakes to a large bowl. Pour peanut butter mixture over cornflakes and mix well.

Make sure all cornflakes are coated in mixture.

With a cookies scoop, scoop out dough onto waxed paper.

Drizzle with melted chocolate, if desired.

Peanut Butter Bars

Evelyn's Peanut Butter Bars
I make these Gluten Free/Egg Free/Dairy Free by using the substitutes in 
parenthesis and they are still fabulous!

1 cup butter, softened (Earth Balance Soy Free Buttery Spread)

2 tsp vanilla

1 cup brown sugar

1 cup sugar

2 eggs (2T The Neat Egg mixed with 4T water)

1 cup peanut butter

2 cups flour (Bob's Red Mill Gluten Free All Purpose Baking Flour)

2 cups oatmeal (Bob's Red Mill Gluten Free Old Fashioned Rolled Oats)

1 tsp baking soda

1/2 tsp salt

Mix together the softened butter, vanilla, both sugars, eggs, and peanut butter.

In a separate bowl, mix dry ingredients then add to other ingredients.

Spread onto ungreased sheet cake pan.

Bake at 350^oF for 15 minutes.

Let them cool really well then spread peanut butter on top.

Then spread chocolate frosting on top of the peanut butter layer.

Egg Nog

Evelyn's Christmas Egg Nog

1 pt heavy whipping cream

1 qt milk

1 tsp vanilla

1/4 tsp salt

2 eggs

1 can sweet and condensed milk

nutmeg to taste

Whip cream and then chill.

Beat eggs until fluffy. 

Mix all ingredients together.

Keep cool in refrigerator until served.

Perfect Pie Crust

Perfect Pie Crust

(from The Essential Mormon Cookbook)

Ingredients:

1 1/4 cups Crisco shortening

3 cups flour

1 Tb vinegar or lemon juice

5 Tb ice cold water

1 egg, beaten

In a medium bowl, cut shortening into flour, making 1/4 inch bits.
Make a well in the center. Pour in the vinegar or lemon juice, ice cold water, and beaten egg. Mix from the bottom to the top with a fork until the dough barely sticks together. 

Divide into two balls. Place one ball between two pieces of waxed paper. Place pie plate on top of dough so that the pie plate is upside down. Flip the pie plate and dough over. Remove last piece of waxed paper. 

Fill and bake according to individual recipe or bake at 350^oF for 10 minutes (until golden) for a single-crust, baked pie shell. Makes two 9-inch pie crusts.

Banana Pudding

Southern Banana Pudding

(from NYC's famed Magnolia Bakery)

Ingredients:

1 (14 oz) can sweetened condensed milk

1 1/2 cups ice cold water

1 (3.4 oz) package instant vanilla pudding mix (preferably Jell-O brand)

3 cups heavy cream

1 (12 oz) box Nabisco Nilla Wafers (no substitutions)

4 cups sliced ripe bananas

In a small bowl, on the medium speed, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding milk and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixture, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5 quart capacity. Arrange 1/3 of the wafers to cover the bottom of the bowl, overlapping if necessary, then 1/3 of the bananas and 1/3 of the pudding. 

Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

Southern Mac and Cheese

Southern Macaroni and Cheese

Ingredients:

4 cups dried macaroni

1 whole egg, beaten

1/4 cup butter

1/4 cup all-purpose flour

2 1/2 cups whole milk

2 tsp (heaping) dry mustard, more if desired

1 lb cheese, grated

1/2 tsp salt, more to taste

1/2 tsp seasoned salt, more to taste

1/2 tsp ground pepper

Optional spices: cayenne pepper, paprika, thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. 

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for 5 minutes, whisking constantly. Don't let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. 

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking  constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. 

Add in cheese and stir to melt. 

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! Don't undersalt!

Pour in undrained, cooked macaroni and stir to combine. 

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese and bake at 350^oF for 20-25 minutes or until bubbly and golden on top.

Pumpkin Spice Cake

Cake Ingredients:

2 boxes Betty Crocker Spice Cake mix

2 (15 oz) pumpkin filling

1 tsp pumpkin pie spice

Sugar glaze ingredients:

1 cube butter, melted

3 cups powdered sugar

milk

vanilla

Mix all cake ingredients together.

Grease a 9 x 13 pan.

Bake at 350^oF for 35-40 minutes.

Cool for 10 minutes and poke holes in the cake with the end of a wooden spoon.

Bake for another 5 minutes and  frost with sugar glaze.

Sausage Egg Casserole

Sausage Egg Casserole

Ingredients:

3/4 lb ground pork sausage

1 Tb butter

4 green onions, chopped

1/2 pound fresh mushrooms, sliced

10 eggs, beaten

1 (16 oz) container low fat cottage cheese

1 lb Monterrey Jack cheese, shredded

2 (4 oz) can diced green chile

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown.

Drain and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.

In a large bowl, mix the eggs, cottage cheese, Monterrey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. 

Cover and refrigerate overnight.

Preheat oven to 350^oF. Lightly grease a 9 x 13 in baking dish.

In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.

Bake 40-50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

No Bake Cookies

No Bake Cookies

Ingredients:

3 Tb unsweetened cocoa powder

2 cups white sugar

1/2 cup milk

1/2 cup butter

3 cups quick cooking oats

1/2 cup peanut butter

1 Tb vanilla extract

Heat cocoa, sugar, milk and butter over medium heat. 

Boil these verrrry slowly (they will turn out better) When they reach the boiling point, boil them for no longer than 90-120 seconds.

Stir together oats, peanut butter, and vanilla with a big wooden spoon or Kitchen Aid. 

Pour the hot mix over the oatmeal mix and drop on wax paper.

Spaghetti Casserole

Spaghetti Casserole

Ingredients:

1 (12 oz) package spaghetti noodles, prepared

1 Tb sugar

3 cups grated cheese

1 lb ground beef; browned, seasoned, and drained

1 small can sliced mushrooms

1 (10 1/2 oz) can tomato soup

1/2 cup milk

1 24 oz jar spaghetti sauce

In a medium bowl, mix tomato soup, milk, and spaghetti sauce. Set aside. 

Spray 9 x 13 pan with Pam.

Layer ingredients as follows:

1/2 the noodles

1/2 the sugar

1/2 the cheese (save a little for the top)

1/2 the meat

1/2 the mushrooms

1/2 the sauce

REPEAT

Top with the extra cheese

Bake for 1 hour at 350^oF, until bubbly.

Homemade Oreos

Homemade Oreos

Sift together:

1 1/4 cup flour

3/4 cup unsweetened cocoa

1 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp salt

Cream and add to dry:

10 Tb butter

1 1/2 cup sugar

1 egg

Scoop ball and flatten with glass covered in sugar.

Bake cookies at 325^oF for 9 minutes.

Frosting:

1/4 cup shortening

1/4 cup butter

1 3/4 cup powdered sugar

2 tsp vanilla

Blend until creamy. Put in pastry bag, with no tip.

Lasagna

Add:

1 lb ground beef

1 cup onions, chopped

3 cloves garlic

1 (6 oz) tomato paste

1/2 lb mushrooms

1 Tb Worcstershire sauce

4 cup tomato juice

1/2 tsp salt

1/8 tsp pepper

1 Tb parsley

1 tsp oregano

Simmer for 30 minutes in sauce pan.

Layer a casserole pan with lasagna noodles, Ramono cheese, Parmesean cheese, and simmered mixture. Layer ingredients. 

Cover pan with foil.

Cook at 350^oF for 40 minutes.

Uncover and cook for another 15 minutes. 

Let it cool for 20 minutes before serving. 

Judy's Chicken Roll-Ups

Ingredients:

8 crescent rolls

2 cups (or cans) chicken, cooked and cubed

2 cups cheese

2 cans cream of chicken soup

3/4 cup milk

Mix together the cubed chicken, cheese, and cream of chicken soup. 

Fill crescent rolls with chicken mixture and place rolls in casserole pan. 

Top with: 

1 can cream of chicken soup

3/4 cup milk

Sprinkle with grated cheese on top.

Cover pan with foil. Bake at 350^oF for 30 minutes.

Remove foil and bake again for 20 more minutes.

French Toast Souffle

Ingredients:

8 slices French bread

12 eggs

1/3 cup syrup

2 cup milk

Cut the French bread into cubes and put in 13 x 9 pan. 

Beat eggs, syrup, and milk together. Pour mixture over bread.

Refrigerate overnight.

Bake at 350^oF for 45 minutes.

Easy Peanut Butter Cookies

1 cup creamy peanut butter

1/2 cup sugar
1 egg

Preheat oven to 325^oF.
Mix peanut butter, sugar, and egg until well blended.
Refrigerate 30 minutes.
Roll peanut butter mixture into 18 balls.
Place 2 inches apart, on ungreased baking sheet. Flatten each ball, in a criss cross pattern with fork.
Bake 18-20 minutes until lightly browned.
Cool 5 minutes.

Gingerbread Cookies from Nauvoo

Scovil's Gingerbread Cookies

(From Scovil Bakery in Nauvoo, Illinois)

Lucius Scovil joined the church in 1837 in Kirtland, Ohio. He and his family were faithful members of the church who followed the migration of the early Saints. He served his first mission a month after he was baptized. He made 5 trips from Kirtland to Missouri helping other families make the difficult journey. His family finally settled in Nauvoo, Illinois where they faced sickness and trials. He oversaw the construction of the Masonic Hall, served in the Nauvoo Legion, and built and ran the Scovil Bakery.
Lucius lost 2 children and his wife along the Mormon trial. He shortly received a mission call to England and had to make the difficult choice to leave his children, parentless and along on the prairie, to serve. To earn money for his family while he served, Lucius sketched the Nauvoo Temple and turned it into a plate which was popular among the Saints. The decision to leave his children was difficult, especially at such a uncertain time for the Saints. Of this decision, Lucius wrote:

"This seemed like a painful duty for me to perform, to leave my family to go into the wilderness and I to turn and go the other way. It cost me all that I had on this earth ... (but) I thought it was best to round up my shoulders like a bold soldier of the crop .. and assist in rolling forth the kingdom of God."  

Ingredients:

1 cup sugar

1 cup molasses

3/4 cup oil or lard

1/2 cup hot water

2 eggs

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 heaping tsp ginger

6-7 cups flour (use 1/3 whole wheat)

Combine sugar, molasses, oil or lard, and hot water. 

Rinse molasses out of cup with hot water.

Add the eggs and mix.

Mix together the baking soda, salt, cinnamon, ginger, and flour. Then combine to molasses mixture.

Refrigerate dough. Roll out and cut with cookie cutter.

Bake at 350^oF for 10 minutes. 

Jean Campbell's Sugar Cookies

Ingredients:

1 cup butter

1 1/2 cup sugar

3 eggs

1 tsp vanilla

3 1/2 cup flour

2 tsp cream of tartar

1 tsp soda

1/2 tsp salt

Cream butter and sugar together. 

Mix in eggs and vanilla. 

Sift together dry ingredients; add gradually to creamed mixture. 

Chill dough 3-4 hours. Once chilled, roll out onto well-floured surface, also using more flour on top of dough, so it's not too sticky. 

Cut into shapes and place on greased cookie sheet.

Bake at 375^oF for 8-10  minutes.

Blonde Brownies

Ingredients:

2/3 cup melted butter

2 cup brown sugar

2 cup flour

2 eggs

1 tsp vanilla

1/4 tsp baking soda

1 tsp baking powder

1 tsp salt

Mix all ingredients together. Bake at 350^oF for 20-25 min.

Wendy's Chocolate Trifle

Ingredients:

1 package brownie mix

1 package instant chocolate pudding mix

1/2 cup water

1 (14 oz) can sweetened condensed milk

1 (8 oz) container frozen whipped topping, thawed

1 (12 oz) container frozen whipped topping, thawed

1 (1.5 oz) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 oz whipped topping until no streaks remain.

In a glass serving dish, place half of the brownies, half of the pudding mixture, and half of the 12 oz container of whipped topping. 

Repeat layers. 

Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Italian Vegetable-Chicken Stew

In a large soup pan, saute these ingredients in oil for 5-10 minutes (until mostly soft):

1-2 Tb olive oil

1 cup yellow onion, chopped

4 cloves fresh garlic, minced

1 cup celery, chopped

1 cup carrots, chopped

1 cup zucchini, thinly sliced

1 cup yellow squash, thinly sliced

Add the following 6 ingredients and bring to a boil. Let simmer for 30 minutes:

1 Tb dried Italian seasoning

1/4-1/2 tsp crushed red pepper

1 14.5 oz can diced tomatoes, undrained

2 cans chicken broth

1 pkg fresh pre-sliced mushrooms

1 6 oz can tomato paste

After letting simmer for 30 minutes, add these ingredients and let cook 5-10 more minutes until desired temperature. 

1 can kidney beans, drained

1 can corn niblets, drained

1 can green beans or Italian cut green beans, drained

2 chicken breast, boiled and shredded

1/4 cup fresh or dried parsley, chopped

Creamy Potato Soup

Creamy Potato Soup

Ingredients:

1/2 cup chopped onion

2 Tb butter

5 medium potatoes, peeled and sliced

1/2 tsp salt

1 1/2 cup water

1 Tb chicken base

1 8 oz cream cheese, softened

1/4 cup flour

3 cup milk

Saute onion in butter. Add potatoes, salt, water, and soup base. 

Cook 15 minutes or until potatoes are tender. 

In separate bowl, blend cream cheese and flour until smooth. 

Add cream cheese mixture to potato mixture and stir quickly until smooth (no lumps).

Add milk, then heat until boiling (stirring constantly).

Add extra soup base to taste, as well as salt and pepper. 

Funeral Potatoes

Funeral Potatoes

Ingredients:

1/2 cup melted butter

1/4 tsp pepper

1 tsp salt

2 cups sour cream

2 cans cream of chicken soup

1 1/2 cup grated cheddar cheese

2 lbs frozen hashbrowns

Blend together melted butter, pepper, salt, sour cream, cream of chicken soup, and cheddar cheese.

Add frozen hashbrowns.

Pour into buttered 9 x 13 pan. 

Bake at 350^oF for 45-50 min.

Mexican Rice

Ingredients:

1 small onion, chopped

3 Tb butter

1 cup rice

1 clove garlic

2 medium tomatoes, chopped

1 1/2 cup chicken broth

1 or 2 canned green chilies, chopped

salt and pepper

2 Tb cilantro, chopped

1/2 cup stuffed green olives, chopped

Saute onion in butter, add rice and garlic. 

Cook until rice is golden (about 5 minutes)

Add all ingredients except cilantro and olives.

Cook for 20 minutes.

Stir in remaining ingredients. 

Let stand covered, 10 minutes.

Makes 4-6 cups.

Buttermilk Cornbread

Buttermilk Cornbread

Ingredients:

1/2 pound butter

1 1/3 cup sugar

4 eggs

2 cups buttermilk

1 tsp baking soda

2 cup cornmeal

2 cup flour

1 tsp salt

In a saucepan, melt butter. 

Remove from heat and add sugar, eggs, and blend. 

Add buttermilk, baking soda, salt, and mix. 

Add cornmeal and flour. 

Mix until ingredients are moist but still lumpy. 

Bake in greased pan at 375^oF for 30-40 minutes.

Olive Garden Breadsticks

Ingredients:

1 cup + 2 Tb warm water
1 1/4 tsp active dry yeast
2 Tb sugar
3-3 1/4 cups flour
1 1/2 tsp salt
3 Tb vegetable oil

Garlic butter topping:
2 Tb butter
1/2 tsp salt
1/4 tsp garlic powder

Measure warm water in a liquid measuring cup. Add yeast and 1 tsp of the sugar and mix until yeast dissolves. Allow to rest for 10 minutes.
In the bowl of an electric mixer, add yeast mixture, remaining 1 Tb + 2 tsp sugar, 1 1/2 cups flour, 1 1/2 tsp salt, and vegetable oil. Mix to combine.
Add in remaining 1 1/2 cups flour and knead mixture for 7 minutes until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining 1/4 cup of flour, if needed.
Transfer dough to a large, greased bowl and cover with a dry towel or plastic wrap. Allow to rest in a warm place until double in size (about 1 hour)
Once risen, punch dough down and divide into 12 equal parts. Roll each piece of dough into a 9 inch rope and transfer to a greased cookie sheet. Cover and let rise again for 1 hour.
Bake at 425^oF for 10-12 minutes.
While breadsticks bake, mix the garlic butter topping ingredients together. Brush butter mixture over the tops of the hot, cooked breadsticks. Serve warm. Store in a airtight container. 

1 Hour Light and Buttery Dinner Rolls

1 Hour Light and Buttery Dinner Rolls

Ingredients

1 1/2 cups warm water (110 degrees F)

1 Tb instant yeast

2 Tb granulated sugar

2 Tb unsalted butter, softened

1 tsp table salt

4 cups all purpose flour

For topping:

3 Tb unsalted butter, melted

1 tsp sea salt

In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar until creamy, about 5 minutes.

Add the butter, salt, and 2 cups of the flour and mix on low-speed until the ingredients begin to come together. Still on low speed, add 1 cup of the remaining flour and mix for 1 minute. 
Add the remaining 1 cup flour. Mix on low-speed until the final addition of flour is fully incorporated into the dough. 
Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes. (When the dough starts making slapping sounds against the side of the mixer, it's done) 
Remove the bowl from the mixer and cover it with a dish towel.
Let the dough rise in a warm place until doubled in size, about 20 minutes.

Turn the dough out onto a lightly floured surface and form it into an even ball. Cut the dough in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough. 
Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough. 
With lightly floured hands, roll each piece of dough into a ball. 

Place each rolled piece of dough into a lightly greased 9 x13 pan in rows of 4. Cover the rolls with a dish towel and let them rise while your oven is preheating, about 20 minutes. 

Lightly brush the rolls with about half of the melted butter before baking. Bake until golden brown, 13-15 minutes at 400^oF.

 Immediately after removing the rolls from the oven, brush them with the remaining melted butter and sprinkle with salt.  
Flip the pan over to remove the rolls. Serve immediately. 

Texas Sheet Cake

Ingredients:

1/2 cup butter

1/2 cup shortening

4 Tablespoons cocoa

1 cup water

1/2 teaspoon salt

1/2 cup milk

1/2 teaspoon lemon juice

2 eggs

1 teaspoon vanilla

2 cup flour

2 cup sugar

1 teaspoon baking soda

Frosting:

1/2 cup butter

4 Tablespoons cocoa

6 Tablespoons milk

3 3/4 cups powdered sugar

Grease a jelly roll pan and turn on oven to 375^oF.

In a medium bowl, mix 2 cups flour, 2 cups sugar, 1 teaspoon baking soda.  Set aside.

In a measuring cup, measure 1/2 cup milk.  Add 1/2 teaspoon lemon juice and stir softly.

Set aside.

In a saucepan combine 1/2 cup butter, 1/2 cup shortening, 4 Tablespoons cocoa, 1 cup water and 1/2 teaspoon salt.  Mix on medium heat, bring to a boil, take off heat and pour into flour mixture.

Stir.

Stir in milk.  Once mixed, add 2 eggs and 1 teaspoon vanilla.  Mix until smooth.

Pour into greased pan and bake 12-15 minutes.

While baking, put 1/2 cup butter, 4 Tablespoons cocoa, 6 Tablespoons milk in saucepan.

Remove cake from oven when done and set aside.  Put saucepan on medium heat, stir until boiling.

Pour saucepan mixture into blender with 3 3/4 cups powdered sugar.  Mix until smooth.

Pour over warm, not hot cake.  As frosting starts to run to edges, pull back with spatula until

frosting starts to set and will run slowly to edge and not puddle.

Let set for at least 30 minutes.  Serve.