Wednesday, October 28, 2009

Strawberry Yogurt Swirl Pops


1 lb strawberries, hulled
1⁄3 cup plus 1⁄4 cup sugar, preferably superfine
2 tsp lemon juice
2 cups vanilla yogurt
You’ll also need:
2 large plastic squeeze bottles,
10 pop molds (1⁄2-cup capacity)

PREPARATION
1. Place strawberries, 1⁄3 cup sugar and lemon juice in blender; purée 3 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.

2. In a medium bowl, stir remaining 1⁄4 cup sugar into yogurt until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.

3. Fill each pop mold with strawberry and yogurt mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.

4. Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plastic wrap, then store in freezer bag or container.

Tip: Large squeeze bottles (2-cup capacity) are available in crafts stores and baking supply stores, sometimes labeled for candy-making. To easily unmold the pops, use a pair of pliers to grip the sticks and gently pull out pops.

Wednesday, October 14, 2009

Grandma Briggs' 24 Hour Fruit Salad

4 eggs
4 T. sugar
4 T.vinegar
Cook until thickened. Put in a bowl in fridge to cool

1 pt. whipped cream, whipped (don't add sugar)
(Drain fruit)
1 large can fruit cocktail
2 small cans mandarin oranges
2 cans pineapple chunks
1/2 lb. miniature marshmallows

Mix cooled egg mixture and whipped cream together. Then mix in fruit & marshmallows. Let stand for 24 hours.

This recipe was given to me many years ago from my Aunt Sheri, who got it from my Grandma Briggs. She was famous for this fruit salad. Although Grandma is gone, it's still a family favorite at get togethers.

Thursday, October 8, 2009

Chicken Club Stuffed Onion Bread

I found this recipe from my friend Maaret's cooking blog. Thanks Maaret!




BREAD:
1/2 cup chopped onion
1 TBS olive oil
2 1/2 tsp active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup butter, softened
1 TBS sugar
1 tsp salt
2 eggs (you'll save 1 egg to be used as a wash at the end)
3 1/2 - 4 cups flour

In a skillet, saute onion until it starts to caramelize, set aside. In a large mixing bowl, combine water, milk, sugar & yeast. Let rest for 5-10 minutes until it puffs up. Add 1 egg, salt, butter, oil, & 1 cup flour. Beat until smooth. Gradually add remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour. Punch down dough, roll out into a rectangle. Put filling in the center and slice the dough on either side into strips- leaving the slices attached to the center. Pull dough slices over the top, alternating sides to create a braided look.
(I formed a ring, by joining the bread ends).Beat remaining egg and brush over the top. Sprinkle with slivered almonds, poppyseeds, sesame seeds, or leave plain. Bake at 375 for 15-20 minutes, until golden brown.

CHICKEN CLUB FILLING:
3 cups cooked, cubed chicken
5 slices chopped, cooked crispy bacon
1/2 cup cubed ham
1 1/2 cups shredded swiss cheese
1/2 cup mayo
1 1/2 tsp dijon mustard
2 TBS chopped fresh parsley
2 tsp chopped garlic
2 plum tomatoes, chopped

Gently mix until combined.

The minute I saw this on Maarets blog I knew I had to try it. It will not disappoint! Mike and I really enjoyed this recipe. I love that the bread is homemade, I think it makes such a big difference. Oh..and I made mine into a ring instead of what Maaret did. Not only fantastic tasting, It's purty too!

Erika's Fiesta Cheese Soup

1 lb. hamburger
1/2 onion, chopped
1/2 of Red, Orange, and Yellow pepper
Taco seasoning packet made accoring to recipe
2 cans corn, reserve the juice
1 can washed black beans
2 c. nacho cheese sauce (the BIG can you can buy at Sam's club/costco)
1 can diced tomatoes, reserve the juice
Milk to taste (depends how far you need to strech this meal)
Freetos or corn chips
Optional:
salsa
sour cream

Fry the hamburger, onions, and peppers until cooked. Drain the grease. Add the taco seasoning packet and make according to the package directions. In a large soup pot add the hamburger mixture, 2 cans of corn with juice, 1 can washed black beans, 1 can diced tomatoes with juice, 2 c. nacho cheese sauce, and milk to taste. I think I added about 5 cups of milk? Heat thoroughly. Serve with corn chips or freetos. Enjoy!

We had bought one of the big cans of nacho cheese sauce from Sam's club. We had a lot left over and I didn't want it to go to waste. So I decided to make a taco soup but using this nacho cheese and milk instead of water.
It was delicious! It wasn't as spicy as I thought it would be though. My family thought it was just right. If you ever happen to come across a big old can of nacho cheese, you'll have to make this soup!

*I didn't post a pic. because quite frankly, it looked like barf!



Best whole wheat bread EVER!


This was given to me from my friend Cindy who got it from Rachel (both ward members).

2 c. warm water
1/4 c. canola oil
1/4 c. honey
1 T. yeast
1 T. gluten flour
1/2 T. salt
1 T. ground flax seed
5 c. whole wheat flour
Combine ingredients above into a mixer (kitchen aid, bausch, etc.)
Add whole wheat flour 1 c. at a time until the dough comes away from the sides of the bowl.
Allow to knead for 7-10 minutes. Cover dough with a clean kitchen towel. Allow dough to rise until double in size. Punch down and shape into 2 loaves. Allow loaves to rise until double in size.
Bake at 350 for 30 minutes. Remove from pans and allow bread to cool on a wire rack. Spread butter over the top of the loaves.
For Bread Machine Recipe
2 c. warm water
1/4 c. canola oil
1/4 c. honey
1/2 T. salt
1 T. ground flax seed
5 c. whole wheat flour
1 T. gluten flour
1 T. yeast
Add the ingredients in the following order. Place the bread machine on "dough" cycle. After the dough cycle is completed, shape dough into lightly greased bread pans (this will make 2). Allow to rise until double in size. Bake at 350 for 30 minutes. Remove from pans and allow bread to cool on a wire rack. Spread butter over the top of the loaves.
I've tried a lot of whole wheat bread recipes before. But I must say that this recipe is number 1 in my book. It is a soft whole wheat bread, not a dense heavy bread. It says soft for days (not that it lasts that long in my house). Yum!

Monday, October 5, 2009

Candy Corn Pudding


1 small box instant banana jello pudding
1 small box instant butterscotch jello pudding
Whip Cream
Milk

Make banana pudding mix according to package directions. Make butterscotch pudding according to package directions. Add the banana pudding on the bottom of a clear plastic cup. Then add butterscotch pudding on top of the banana pudding. Add whip cream on the top.
Refrigerate until ready to serve.

We enjoyed this fun Halloween treat for family night. Yum!

Thursday, October 1, 2009

Thai Chicken Peanut Noodles


A special thanks to Lara @ Recipe Shoebox for this fabulous recipe!

The ingredients:
1 lb. whole wheat thin spaghetti noodles
2 Tbs. sesame oil
1 garlic clove, peeled
1-inch piece of fresh ginger, peeled
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 Tbs. brown sugar
1 Tbs. rice vinegar
1 tsp. red pepper flakes
1/3 cup water
2 Tbs. extra virgin olive oil
1/2 cup white onion, finely chopped
1/2 cup red or orange bell pepper, finely chopped
3 cups chicken breast, cooked and shredded
1/4 cup cilantro leaves, finely chopped
2 Tbs. toasted sesame seeds

Boil and cook noodles according to package directions. Meanwhile prepare sauce in the food processor or blender. Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar, and red pepper flakes. Pulse until well combined and slowly add hot water (to taste). Blend well, set aside.

Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in cooked chicken breast, cilantro, and salt. Stir until heated through.

Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds, if desired. Makes 6 servings.

Yum! This was an out of the ordinary dish for our family...but hey, we like to try new foods! Believe me, it was well worth it! Fabulous!

*We mixed the sauce in with the noodles, but I think it looks better when the sauce is served on top.

Kelissa's Upside-down Caramel Apple Pie

Glaze & Pastry:
1/4 c. packed brown sugar
1 T. butter, melted
1 pkg. (15 oz) fridge pie crust (2)
1 T. corn syrup
1/3 c. pecans, chopped

Filling:
1/2 c. packed brown sugar
3 T. flour
3/4 t. ground cinnamon
dash of ground nutmeg
4 large granny smith apples
1 T. lemon juice

Preheat oven to 425 degrees. For glaze, combine brown sugar, butter and corn syrup in pie plate. Spread evenly onto bottom. Chop pecans, sprinkle over sugar mixture. Top with pastry crust, set aside.
For filling combine brown sugar, flour, cinnamon and nutmeg in mixing bowl. Mix well. Peel, core & slice apples. Place apple slices in mixing bowl & sprinkle with lemon juice.
Layer 1/2 of the apples in pastry lined pie plate. Sprinkle with 1/2 brown sugar mixture. Repeat layer. Place remaining crust over filling. Flute edge. Cut several slits in the top of the crust. Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie & carefully invert pie onto heat resistant serving plate. Scrape any remaining caramel topping onto pie. Cool for 1 hour.

*If using glass pie pan-reduce baking time to about 40 minutes. Watch pie closely.

Yum! Thanks Kelissa!

Caramel Apple Pie


5-6 cups apples, delicious & fuji (peeled and sliced)
1/2 c. sugar
3 T. flour
1/8 t. salt
1 t. cinnamon
1/2 c. chopped pecans (optional, we didn't use these)
1/4 c. caramel topping
1 recipe crumb topping (recipe below)

Mix sugar, flour, salt, and cinnamon together. Add apples and toss to coat. Fill prepared pie crust. Sprinkle crumb topping over the top. Place on cookie sheet and cover crust edges with foil. Bake 375 degrees for 25 minutes. Remove foil and bake 25-30 minutes more. Remove from oven and sprinkle pecans over top. Then drizzle caramel over top. Serve warm or at room temp.

Crumb Topping
1 c. packed brown sugar
1/2 c. flour
1/2 c. quick rolled oats
1/2 c. butter

Mix sugar, flour and oats together. Cut in softened butter until like coarse crumbs.

The perfect fall dessert! I especially love it with vanilla ice cream or cream on top. If you have left over apples ( I always seem to have leftovers) make a quick apple crisp.

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