Monday, June 23, 2008

THEEEE best gooey caramel cinnamon rolls

I have pictures, but I will have to post them later.

1 cup warm water (110 degrees F)
1 egg
3 cups bread flour
1/4 cup white sugar
3 tablespoons instant powdered milk
1 teaspoon salt
5 tablespoons butter, softened
1 teaspoon instant yeast
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1/2 (or more to your liking) granulated sugar
Sprinkle desired amount of cinnamon
1/2 cup brown sugar

DIRECTIONS

1-Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.

2-Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.

3-Preheat oven to 350 degrees F (175 degrees C).

4-When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon and granulated sugar. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.

5-Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.

I made these for breakfast this morning. I thought these were to DIE for. They were so gooey and yummy! I changed the amount of salt because the original recipe tastes like it has WAY too much salt. Also, I added more cinnamon and sugar then it calls for. Enjoy!!!!!!

Sunday, June 22, 2008

VaCaTIoN!

We will return from our vacation on the 7th of August! Check back for new recipes later!!!!

Thursday, June 19, 2008

Easy Honey Mustard Dipping Sauce

INGREDIENTS
1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

DIRECTIONS
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

We like to dip our chicken in this easy sauce! Enjoy!

Sunday, June 15, 2008

Almond Joy Pie

1/2 c. sugar
1/3 c. cornstarch
1/4 c. baking cocoa
1/4 tsp. salt
1 1/2 c. milk
18 (1 pkg) Mini Almond Joy candy bars, chopped
1 tsp. vanilla extract
1 pastry shell (9 " ) baked
whipped cream

In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth, Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.
Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pastry shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap onto filling. Slice and serve with whipped cream. Enjoy!

Layered Raspberry Delight


1 Pkg. White cake mix

1 c. whipping cream

1 pkg Raspberry Danish Dessert (junk-it) (usually found somewhere by the jello in the baking isle)

1 (8 oz) pkg. cream cheese

2 c. powdered sugar

20 oz. frozen or fresh raspberries


First layer: Make cake mix according to package directions; bake in a 9 x 13 " pan and let cool.

Second Layer: Cream the cream cheese and add the whipping cream and powdered sugar. Beat well. Put on the cooled cake and let set.
Third Layer: Use the directions on the danish dessert and mix using the juice from the raspberries as part of the liquid. Add the raspberries. Put on the second layer and chill 4 hours before serving. Serve with cool whip, whipped cream, or plain. Enjoy!
I made this for a BBQ we had last night. We love this dessert. When we lived in Kenai we had fresh raspberries that we would like to use for this dessert. Enjoy!

Saturday, June 14, 2008

Martha Stewarts Best Buttermilk Pancakes

(Click on the picture to go to the direct page)


The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.
Makes nine 6-inch pancakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.


I have collected a lot of Martha Stewart magazines over the past few years, and the magazines are piling up! I have decided I need to de-junk. So I am finding my favorite articles on her website and posting them on my blog, so if I want to look them up again, I know where to find them!


Addison made these pancakes for breakfast this morning. Her favorite part was dropping the blueberries on the batter after it was poured on the griddle. She did a fantastic job! They were wonderful! She served them with blueberry syrup and whipped cream.

Friday, June 13, 2008

Cheesy Bacon Mashed Potatoes

3 green onions, chopped
5 potatoes
About 1/4 c. milk
1 c. sour cream
1 c. shredded cheddar cheese
5 slices bacon, cooked and crumbled
1 tsp. salt
1/8 tsp. pepper
paprika

Scrub and quarter potatoes. Place in a large saucepan filled with 1/2 water. Bring to a boil on high heat. Reduce heat and cover. Cook for 20 minutes or until tender when pierced with a fork. Drain and mash. Add milk and mash until creamy. Stir in sour cream. Add cheese, bacon, salt, pepper, and green onion. Place in a lightly greased casserole dish. Sprinkle paprika on top. Bake at 400 degrees, uncovered for 15 minutes.

I altered another recipe similar to this... these are the results of the change. Yummy!

Funeral Potatoes

2 lbs. cooked, grated potatoes or frozen hash browns
2 cans cream of chicken soup
1 pint sour cream
1/4 c. chopped onion
1/2 c. melted butter
2 c. grated cheese
1 1/2 c. crushed corn flakes

Combine potatoes, soup, sour cream, onion & butter. Pour into 9 x 13 " pan. Sprinkle with shredded cheese and crushed corn flakes. Bake at 350 degrees for 45 minutes.

I love funeral potatoes...I just hate the name! Enjoy!

Baked Beans

1 lb. bacon
1 chopped onion
1 green pepper, chopped

Saute; drain fat

In a large baking pan add:
Above mixture
3 large cans pork & beans
1 can pineapple chunks drained
1 c. ketchup
1/2 c. brown sugar
2 Tbls. Worchershire sauce

Bake for 2 hours at 300 degrees.

I love baked beans. It reminds of summer, BBQ's, being with loved ones...ahhh the taste of memories! I have many beaked beans recipes, you can decide which is YOUR favorite!

Anna Potatoes

3 lbs. potatoes
1/2 c. chopped fresh parsley
1/4 c. finely minced fresh rosemary
2 tsp. olive oil
2 tsp. unsalted butter
3/4 c. chicken broth
salt & ground pepper

Add oil to pan to coat. Layer potatoes & spices. Add chicken broth over layered potatoes. Add butter & parm. cheese on top. Put the lid on over the potatoes and let simmer on low until potatoes are cooked and tender. Enjoy!


I experienced a dish similar to this at a restaurant. I thought it was a different way to try potatoes. They're pretty good.



Wednesday, June 11, 2008

Perfect Peach Jello


1 package peach-flavored Jell-O

1 1/2 cup boiling water

2 cups lower-fat plain-yogurt

Chops With Fruit Stuffing


6 boneless pork chops (1/2 " thick)

1 Tbls. vegetable oil

1 pkg. (6 oz.) stove top stuffing mix

2 celery ribs, chopped

1 medium tart apple, peeled and chopped

1 c. craisins

1/2 c. chopped onion

1 can chicken broth

14 c. butter, melted


In a large skillet, brown pork chops in oil on both sides. In a large bowl, combine the remaining ingredients. Place half of the stuffing mixture in a crock pot. Top with pork and remaining stuffing mixture. Cover and cook on low for 3 hours or until meat thermometer read 160.


This is a EASY dish to fix. (We all like those right?) The aroma is wonderful! The stuffing was a twist to the traditional stuffing we usually eat. My kids loved it. However, they are a little picky when it comes to pork chops.

Tuesday, June 10, 2008

Sister Dinklemans Wheat Bread

I'm sorry about the name, you can rename this what ever you want. The title (given to me from an old Bishops wife, and visiting teacher) helps me to remember which wheat bread recipe I'm talking about.

Dissolve:
2 c. warm water
1 Tbls. yeast

Gradually add:
2 Tbls. sugar or 1/3 c. honey
3 Tbls. oil
1 Tbls. salt
1/3 gluten
About 4 cups. white wheat

Start with 4 cups flour and keep adding a little at at time until it's the right consistency. Let rise until double. Bake at 350 for 20 minutes or until brown on top. Put bread on cooling racks for 10 minutes, then put the bread into bread bags with a tie.

Sister Dinkleman never came visiting teaching without some type of WONDERFUL homemade treat. She was an amazing cook. I remember just after Addison was born she brought us over dinner, and with that dinner she brought this wonderful homemade bread. She brought over a couple of loaves. It took us a few days to eat it all, but somehow it stayed just as soft as they day she brought it. I asked what her secret was, and she said she puts the bread on the drying racks for just a few minutes after it comes out of the oven. Then she places them in bread bags. I thought it would make them soggy, but for some reason it didn't. I hope you all enjoy this recipe as much as we do!

My favorite cinnamon rolls

2 1/4 c. scalded milk, heated
1/4 c. hot water
2 packages yeast
1/2 c. sugar
1/2 c. oil
1 Tbls. salt
6 c. flour
2 eggs

In a large bowl, add beaten eggs, sugar, oil and salt. Add scalded milk & mix up well, then add yeast & 6 cups of flour; mix up well. Dump our dough on floured surface and add more flour as needed. (The dough should be sticky) knead for about 5 minutes. Put in greased bowl and let rise until doubled in bulk (about 1 1/2 hours).
Roll out (don't make too thin) in an oblong shape; spread with butter, cinnamon, sugar, (nuts & raisins optional). Roll up and cut them 1 to 1 1/4 " thick, put on greased cookie sheet and let rise another hour. Bake at 350 for 15 minutes. Let cool and frost.

I am a sucker when it comes to thick gooey fattening breads for breakfast. I love it! I love to frost these with a butter cream frosting, or a thin glaze (depending on the mood I'm in). Enjoy...Because we sure do!

Chicken Broccoli Supper


1 lb. Chicken breasts, cubed

3 c. frozen broccoli florets

1 c. uncooked elbow macaroni

1 c. shredded cheddar cheese

2 cans condensed cream of chicken soup, undiluted

2 cups chicken broth

1/2 c. sour cream

1/4 tsp. garlic powder

1/4 tsp. pepper


In a large bowl, combine the chicken, broccoli, macaroni and cheese. Whisk the soup, broth, sour cream, garlic powder and pepper; stir into chicken mixture. Transfer to a greased 9 x 13 "
baking dish. bake uncovered at 350 degrees for 30 minutes. Stir; bake 25-30 minutes longer or until chicken juices run clear and macaroni is tender. Let stand for 5 minutes before serving.
I'm sorry this picture looks like a blob of food. The food was cold (I waited too long to take to picture). This really was a good dish, even though it doesn't look like it!
It reminds me of Chicken Divan (or broccoli casserole, what ever you want to call it!) except that it has noodles in it. My kids were asking if we had seconds.

Mock Mexican Fried Ice-Cream


1/2 c. vegetable oil
2 (6") flour tortillas
1/2 tsp. cinnamon
2 Tbls. sugar
1/4 c. cornflake crumbs
2 large scoops vanilla ice cream
1 can whipped cream
2 maraschino cherries
Topping (optional)
Honey
Chocolate Syrup
Strawberry Topping
1-Fry tortilla in hot oil over med/high heat. Fry each side of the tortilla for about 1 minutes until crispy. Drain on paper towels.
2-Combine cinnamon and sugar in a small bowl.
3-Sprinkle half of cinnamon mixture over both sides of the fried tortillas, coating evenly
4-Combine other half of cinnamon/sugar mixture with cornflakes crumbs in another small bowl. pour cornflake mixture onto a plate.
5- Place large scoop of ice cream around until entire surface is evenly coated with crumbs. (shouldn't be able to see the ice cream). Place ice cream in center of tortilla
6-Spray whip cream around base of ice cream. Spray more on top of ice cream.
7-Put cherry on top. Drizzle with favorite topping.
Delicioso! This is muy bueno! Disfrute de!

Ranch Roasted Potatoes

1 packet Hidden Valley Original Ranch Dressing mix
2 lbs. small red potatoes, quartered
1/4 cup vegetable oil


Place potatoes in plastic bag and add oil. Toss to coat.
Add dressing mix and toss to coat again.
Place in ungreased baking pan and bake at 450' for 40-45 minutes or until tender.Serves 4-6

These are an easy to prepare side dish. Enjoy!

Fitts Orange Float Mix

4 c. instant nonfat dry milk
2 c. tang
1 c. sugar

Combine ingredients and blend well. Put in a large air tight containter. Label. Store in a cool dry place. Use within 6 months. Makes 7 cups.

Write on container:

1 egg
1/2 c. milk
8 oz. cold water
3-4 ice cubes
Blend in blender.

Serve immediately. Makes 1 serving.

I got this recipe from a friend in the kenai ward. We got this recipe for a stake activity on using food storage and making quick mixes.

Erika's Frosty Orange Creamsicle

1 c. orange juice concentrate
1 c. milk
1/4 c. sugar
1 tsp. vanilla
3 scoops vanilla ice cream
2 c. ice cubes

Combine all ingredients in a blender until smooth. Serve immediately or freeze until ready to serve. Makes 6 servings.

Yummy!

Guymons Kool-Aid Slushy

1 pkg. favorite kool aid package (not pre-mixed with sugar)
3/4 c. sugar
1 1/2 c. water
Ice Cube tray full of ice cubes

Mix all ingredients in blender. Mix until smooth and well blended.

This has been one of my favorite summer time treats as long as I can remember. Now MY kids really enjoy this!

If you like a thinner consistency, add more water when blending

Erika's Virgin Pina Colada

1 (10 oz) Frozen barcardi mixers pina colada
1 can water
2 c. vanilla ice cream
5 large strawberries
1 tray of ice cubes

Blend together in blender


This is the taste of Hawaii! When we go to hawaii we like to make these virgin "lava flows". When we make these at home, we feel like we have a little 10 minute paradise escape! Enjoy!

Optional: You can add 1/2 can pineapple, and use the pineapple juice instead of the water. Add 1/4 c. coconut.

*Or you can use cream instead of water...coconut cream....ummmm

Friday, June 6, 2008

Grandma Merle Briggs Fruit Appetizer

1 c. sugar
1 c. water
1 can crushed pineapple
1 can grapefruit sections and juice (found in the canned fruit section)
1 small bottle maraschino cherries (drained)

Ginger ale, chilled

Combine sugar and water in a saucepan. Boil and cool. Cut grapefruit, pineapple and cherries into small pieces and add to sugar water mixture. Freeze to slush. Spoon fruit into decorative glasses and pour chilled ginger ale over the top.

This dish was a Christmas tradition. I remember going over to Grandma Briggs house for Christmas breakfast. I couldn't wait for the "grapefruit slush" to be served. Enjoy!

Erika's Cheese Ball

2 (8 oz) cream cheese
6 oz. velveeta cheese
2 Tbls. lemon juice
1/2 Tbls. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 c. shredded cheddar cheese
4 green onions-chopped
garlic salt (to taste)

Mix ingredients together. Refrigerate until chilled. Roll into a ball. Roll in chopped pecans, walnuts or sliced almonds. Chill. Enjoy!

I took a few of my favorite cheese ball recipes and combined my favorite recipes from each and created this amazing cheese ball.

*We like to eat wheat thins with this cheese ball.

Ellis Dill & Parmesan Dip

1/4 c. Parmesan cheese
2 Tbls. butter
2 Tbls. flour
1 c. whipping cream
1/2 tsp. dill weed
1/4 tsp. garlic powder

Melt butter. Stir in flour until smooth & bubbly. Add cream, dill and remaining Parmesan cheese. Cook and stir until thick and bubbly.

*This recipe is wonderful to dip bread sticks in or use as a sauce for chicken cordon bleu.

Our friends had us over for dinner where this wonderful dish was served. I had never had it before. It was delicious! This dipping sauce is amazing with my homemade bread sticks recipe!

Hamburger Stroganoff

1 lb. hamburger
1 onion, chopped
1 crushed clove garlic
1 can cream of mushroom soup
1 c. sour cream
1 tsp. Worcestershire sauce
1/2 c. mushrooms (optional)

Brown hamburger, onions, and garlic clove until cooked through. Combine mushroom soup, sour cream, and mushrooms with Worcestershire sauce-add to meat. Heat through and serve over rice, mashed potatos, or noodles.

We love this dish! However, we don't add the mushrooms (kids and I don't care for mushrooms)

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