Homemade Doughnuts

Ingredients:

1 c. warm water

2 T. dry yeast (dissolved in 1 c. water)

1 c. shortening

6 eggs, beaten
4 t. salt
3 c. milk
1 c. sugar
2 c. mashed potatoes (mom uses instant)
2 t. lemon juice
2 t. grated lemon rind
½ t. nutmeg
12-13 c. flour
oil (mom uses canola oil)

Instructions:

Combine milk, shortening, salt, sugar, and mashed potatoes. Heat to lukewarm.
Add beaten eggs and yeast that has been dissolved in water.
Add 6 c. flour and beat until well blended and smooth.
Add lemon juice, rind, and nutmeg.
Add flour to make soft, but firm dough (firm enough to roll)
Knead until smooth.
Cover and let rise until double in bulk (abt 1 hour)
Punch down and divide dough in half
Roll out ½ inch thick and cut with cutter into doughnuts shapes.
Cover, and allow to rise until double (30-40 minutes)
Fry in deep fat oil at 375 degrees.

Drain on paper towel and dip in prepared glaze, sugar, or chocolate.

Use chopsticks to turn.

Makes 100 doughnuts.

GLAZE (thin):

Ingredients:
1 ½ c. powdered sugar
¼ c. warm water (1 T. at a time)
1 t. vanilla
¼ t. cream of tarter
1 T. karo syrup

Instructions:
Put in bowl. Dip completely. Drip above bowl

CHOCOLATE topping (thick):

Ingredients:
1 ½ c. powdered sugar
1 T. warm water (or more)
2-3 t. cocoa
1 t. vanilla
¼ t. cream of tarter
1 T. karo syrup

Instructions:
Dip top only. Optional: add sprinkles.

SUGAR Topping:

Instructions: Put sugar in a brown bag. Cool doughnut, drop and shake in bag

Notes:
This makes 100 doughnuts, so unless you are having a big party or planning on delivering doughnuts to a lot of neighbors, it is wise to cut the recipe in half or 1/4. These doughnuts are best eaten fresh.

Fruit Pizza

Ingredients:
CRUST--
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

TOPPING--
12 oz. cream cheese
1/3 c. sugar
1 T. lemon juice
1 t. vanilla
1 c. frozen whipped topping
fruit (i.e., strawberries, peaches, blueberries, etc.)

Instructions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
3.Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. For the topping, mix cream cheese, sugar, lemon juice, & vanilla until well blended. Fold in frozen whipped topping. Spread on cooled crust.
5.Arrange desired fruit on top of filling, and chill.

Source:
A combination of http://www.allrecipes.com/ ("Fruit Pizza 1") and The Essential Mormon Cookbook (cream cheese topping)

Notes:
I've also seen a lot of versions of this recipe where you just buy prepared sugar cookie dough to save on time. It probably doesn't make a difference. I doubled the crust recipe to fill a large cookie sheet, and it was a little full at the edges once the cookie dough expanded, but it worked well enough.

Pumpkin Bread

Ingredients:
1 15 oz. can pumpkin puree
4 eggs
1 c. vegetable oil
2/3 c. water
3 c. white sugar
3 1/2 c. all-purpose flour
2 t. baking soda
1 1/2 t. salt
1 t. ground cinnamon
1 t. groundnutmeg
1/2 t. ground cloves
1/4 t. ground ginger

Instructions:
1. Preheat oven to 350 degrees; grease and flour loaf pans
2. In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended.
3. In a separate bowl, whisk together the remaining dry ingredients.
4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
5. Bake for about 50 minutes* in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

*If making miniature loaves, bake for about 30 minutes.

Source:
www.allrecipes.com "Downeast Maine Pumpkin Bread"

Basic White Bread for Kitchenaid

Ingredients:
1/2 c. milk
3 T. sugar
2 t. salt
3 T. butter or margerine
2 T. active dry yeast
1 1/2 c. warm water
5 to 6 c. flour

Instructions:
1. Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
2. Dissolve yeast in warm water in mixer bowl. Add lukewarm milk mixture and 4 1/2 c. flour. Attach bowl & dough hook to mixer. Turn to speed 2 and mix about 1 minute
3. Continuing on speed 2, add remaining flour, 1/2 c. at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes.
4. Knead on speed 2 a bout 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
5. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
6. Punch dough down and divide in half. Shape each half into a loaf, and placed in greased loaf pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
7. Bake at 400 degrees until golden brown, about 30 minutes. Remove from pans immediately and cool on wire racks.

Source:
Kitchenaid Instruction Book

Notes:
I sometimes add a little gluten to this recipe.

Pumpkin Chocolate Chip Cookies

Ingredients:
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
1 t. vanilla
2 c. flour
1t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1/2 c. chocolate chips

Icing:
3 T. melted butter
3 T. milk
1/2 c. brown sugar
powdered sugar

Instructions:
1. Blend together shortening, sugar, pumpkin, egg and vanilla.
2. Sift together flour, baking powder, baking soda, cinnamon, and salt.
3. Add dry ingredients to blended mixture. Fold in chocolate chips.
4. Drop by spoonfuls on ungreased cookie sheet.
5. Bake 10-12 minutes at 375 degrees
6. Boil together melted butter, milk, and brown sugar for 2 minutes. Add enough powdered sugar to make icing easy to spread.
7. Spread icing on cookies & eat!

Source:
Marilyn Hoggan

Rachel's Pasta Sauce

Base:
*Plain canned tomato sauce
*Canned diced tomatoes
*Chopped fresh tomatoes
or any combination of the above

Seasonings:
*at least 1-2 T. sugar or brown sugar per can or 2 cups of fresh tomatoes (brings out the tomato taste & also adds a touch of sweetness that we love!)
*fresh garlic or garlic salt
*lots of salt
*dash of pepper
*Italian seasonings such as oregano & basil (fresh or dry)

Other optional additions:
*browned Italian sausage
*bround ground beef
*sauteed onions
or whatever other vegetables or meat are on hand & sound yummy...

Instructions:
Combine desired ingredients. Bring to a boil, then reduce heat & simmer over low heat for a long time until the sauce thickens. Serve with pasta, lasagna, or pizza. I usually start the sauce and get it simmering for 20 minutes or so and then cook my the rest of my meal while the sauce simmers.

Notes:
To make the sauce thicker, you can always add tomato paste (it's especially useful to do that if you are using mostly fresh tomatoes which are juicier). Most of the time, I don't have all the fresh ingredients on hand or the fresh ingredients are too expensive, so I just use a can of tomatoes as a base and use my dried seasonings and it tastes just great. But it is always fun when we can add fresh tomatoes, meat, or herbs.

Minestrone Soup

Ingredients:
1 large onion, chopped
4 carrots, sliced
3 ribs celery, sliced
2 garlic cloves, minced
1 T. olive oil
6 oz. can tomato paste
14 1/2 oz can chicken, beef, or vegetable broth
24 oz can pinto beans, undrained
10 oz pkg frozen green beans
2-3 c chopped cabbage
1 medium zucchini, sliced
8 c. water
2 T parsley
2 T Italian spice
1 t. salt, or more
1/2 t. pepper
3/4 c. dry small round pasta
grated Parmesan

Instructions:
1. Saute onion, carrots, celery, and garlic in oil until tender
2. Combine all ingredients except pasta and cheese in slow cooker
3. Cover. Cook 4-5 hours on high or 8-9 hours on low, adding pasta 1 hour before cooking is complete.
4. Top individual servings with cheese.

Source:
Fix it & Forget it

Notes:
This recipe is HUGE but yummy. I actually only put in about 5 cups of water because I couldn't fit any more in my crockpot. So unless you are cooking for 10 people or want a lot of leftovers to freeze & refrigerate, I recommend halving the recipe. I also put in only 3/4 onion because that was still plenty, and I only used about 1 t. parsley because I used dry parsley instead of fresh.

Cheese Sauce

Ingredients:
1 cube butter
1 can cream of chicken soup
1/4 onion
1 c. sour cream
2 c. cheddar cheese

Instructions:
Chop up onion
Melt butter in a saucepan and add onion. Saute onion for a few minutes until it is soft.
Add cream of chicken soup and sour cream
Cook over medium heat for about 3-5 minutes, just enough to get everything warm & blended
Remove from heat
Stir in cheddar cheese until cheese is melted
Serve over broccoli, cauliflower, potatoes, or other vegetables.

Source:
Marilyn Hoggan

Parmesan Chicken

Ingredients:
6 chicken breasts
1/2 cup parmesan cheese
1/2 cup bread crumbs
paprika
1 egg
1/4 cup water
1 package dry italian dressing

Instructions:
Make a dry mixture of cheese, bread crumbs, and dash of paprika. Set aside. Make a wet mixture of egg and water. Dip chicken breast in wet mixture, then in dry mixture. Place in baking pan. Make italian dressing according to package directions and pour over chicken. Bake at 350 degrees for 1 hour.

Blueberry Muffins

Ingredients:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh (or frozen) blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Instructions:
Preheat oven to 400 degrees. Grease or line muffin cups. Combine flour, 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 dry ingredients. Fold in the blueberries and fill muffin cups. Mix together crumb topping ingredients and sprinkle over muffins before baking. Bake for 20 to 25 minutes or until done.

Source:
Heidi Lawson

Millet Muffins

Ingredients:
2 1/4 cups whole wheat flour
1/3 cup millet
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 egg, lightly beaten
1/2 cup vegetable oil
1/2 cup honey

Directions:
1.Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups.
2.In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups.
3.Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Notes:
I usually don't have buttermilk on hand, so I just replace the buttermilk with regular milk and 1 T. lemon juice.

Source:
All Recipes

Taco Seasoning

Ingredients:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions:
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Notes:
This is about equivalent to your typical 1 oz. package of prepared taco seasoning that you can buy to season about a pound of meat. Depending on how strongly you like your food seasoned, though, you can put it with more or less meat.

Source:
All Recipes

Mint Chocolate Chip Ice cream

Ingredients:
2 bunches fresh mint, stems removed, leaves washed and dried
3 cups heavy whipping cream
1/2 cup sugar
Dash coarse salt
3 ounces finely chopped bittersweet chocolate

Instructions:
1. Chop the mint and place in a glass bowl. Add the cream and stir until blended. Cover and steep in the refrigerator overnight.

2. Strain the mint mixture through a sieve into a clean bowl, pressing on the mint to extract all the liquid. Discard the mint. Stir the sugar, salt and chocolate into the cream and mix well with a rubber spatula. Transfer to an ice cream freezer and freeze according to manufacturer's directions.

Source:
The Los Angeles Times

Notes:
This made a delicious ice cream--perfect for our 1 quart ice cream maker. At our store, the mint was sold in small a plastic container. I just bought one pack and the ice cream was perfectly minty.

Pineapple Rice Paradise

Ingredients:
12 oz. spam or ham
1 can pineapple (crushed or chunks)
1 1/4 c. minute rice or 2 cups cooked rice
1/2 c. brown sugar
1 T. mustard

Instructions:
brown spam
add rest of ingredients
cover and simmer 5 minutes

Source:
Susan Tate

Notes:
Traditionally, my mom made this recipe with one can of spam. We usually make it with thickly sliced ham instead. We also prefer to use regular cooked rice, but if you use minute rice, you don't even have to pre-cook the rice--it will cook in the pineapple juice and brown sugar juice. When using regular, cooked rice, it is best to drain and remove the pineapple juice before adding the pineapple to the mix so that it doesn't get too runny.

Speedy Breadsticks

Find this Recipe at Mommy Lessons 101

Berry Pie

Ingredients:
1/2 to 1 c. sugar*
1/4 c. corn starch
at least 4 cups berries

Instructions:
1. Mix sugar & corn starch in a bowl. Add berries and toss to gently coat berries. If using frozen fruit, allow to stand long enough for berries to partially thaw.
2. Pour in pie pan that is lined with a crust. Top with a second crust and crimp edges to seal. To prevent overbrowning, cover the edge of pie with tinfoil.
3. Bake at 375 degrees for 25 minutes using fresh fruit, 50 minutes using frozen fruit. Remove foil. Bake for an additional 20-30 minutes or until top is golden.
4. Cool on a wire rack--at least two hours or overnight.

Source:
adapted from All Recipes

Notes:
*vary the amount of sugar based on your taste preferences and the flavors of berries you are putting into the pie. I've made this with different combinations of blueberries, blackberries, strawberries, etc. and it's always turned out great. I've also tried coating the top of the crust with cinnamon sugar and that added a nice touch.

Easy Chicken Tacos

Ingredients:
•1 pound Frozen Boneless Chicken Strips Or Breasts
•1 can Diced Tomatoes (10 Ounce Can)
•1 package Taco Seasoning (1 Ounce Package)

Instructions:
Put frozen chicken in the crockpot and dump in the Rotel and taco seasoning. Cook on low with the lid on for 8+ hours until the chicken is done. Stir with a fork to shred up the chicken and enjoy!!

Source:
Tasty Kitchen

Notes:
I cooked this on high for 4 hrs & it turned out great. I served it with sauteed onions, bell pepper, corn, black beans, lettuce, cheese, sour cream, & cilantro.

Chicken Shishkabobs

Marinade Ingredients:
1/2 c. olive oil
4 T. lemon juice
4 cloves garlic, minced
2 T chopped parsley
2 T chopped fresh mint leaves or fresh basil
1 t. salt
1/2 t. fresh ground pepper

Other:
4 boneless, skinless chicken brests, cut into cubes
mushrooms, green or red pepper, red onion, pineapple, or whatever else you want to put on your shishkabobs

Instructions:
Combine seasonings for marinade in a large Ziploc bag. Add chicken and marinate for several hours. Skewer chicken pieces alternately with veggies. Broil or grill kabobs 10 to 15 minutes, brushing with marinade. Bring reserved marinade to a boil and serve with kabobs, if desired.

Source:
Ivory Family Favorites

Oatmeal Chocolate Chip Cookies

Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned oats
4 tablespoons margarine
2/3 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1/3 cup reduced-fat sour cream
3/4 cup semisweet chocolate chips

Instructions:
1. Preheat oven to 375ºF. Line two large baking sheets with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Stir in oats.

2. Cream margarine, brown sugar, and granulated sugar in large bowl with electric mixer at high speed until well blended. Add egg and vanilla and beat until light yellow and creamy, about 3 minutes. Blend in sour cream with wooden spoon, then flour mixture all at once, just until combined (don’t overmix or the cookies may become tough). Stir in chocolate chips.

3. Drop dough by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake cookies until golden, about 10 minutes. Cool on baking sheets 2 minutes, then transfer to wire racks and cool completely. Store in airtight container for up to 2 weeks or freeze for up to 3 months.

Source:
Cooking Smart for a Healthy Heart via Reader's Digest

Notes:
For the fact that these cookies are relatively "healthy" they actually do taste quite good :)

Perfect Pie Crust

Ingredients:
1-½ cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

Preparation Instructions:
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Source:
The Pioneer Woman Cooks

Notes:
After failing miserably at my attempt to make the basic pie crust from the Betty Crocker cookbook, the next time I used the Pioneer Woman's Perfect Pie Crust--the pictures and detailed instructions really helped me get it right. I also watched a few you tube videos to get more tips on how to roll out a pie crust.

Brownies

Ingredients:
1/2 lb unsalted butter
1 c. cocoa
2 c. sugar
4 eggs*
1 t. vanilla
1/2 t. salt
1 c. flour

*if eggs are at room temperature, the batter will flow more evenly into the baking pan.

Instructions:
Heat oven to 35o degrees
Melt butter in a saucepan. Mix in cocoa.
Add sugar and mix well.
Add eggs one at a time, mixing thoroughly after each addition.
Add vanilla and salt.
Stir in flour until thoroughly mixed.
Pour brownie batter into pan.
Bake 30 to 35 minutes

Source:
Remedies for the "I Don't Cook" Syndrome

Easy Lasagne

Ingredients:
1/2 lb. ground beef
1 (32 oz.) jar spaghetti sauce*
3/4 c. water
1 8 oz. package lasagne noodles
1 16 oz. carton ricotta cheese or cottage cheese
12 oz. mozzarella cheese, grated or sliced
1/4 c. parmesan cheese

Instructions:
Heat oven to 375 degrees
Brown ground beef in a large skillet. Drain grease.
Add spaghetti sauce and water. Simmer.
In a 9X13 baking pan layer sauce, uncooked lasagne noodles, ricotta or cottage cheese, then mozzarella cheese.
Sprinkle with parmesan cheese.
Repeat layers, ending with sauce.
Cover with foil and bake 1 hour.
Remove foil. Let stand 10 minutes before cutting.

Source:
Remedies for the "I Don't Cook" Syndrome

Notes:
*I make my own pasta sauce and I don't think a 32 oz. jar is quite enough.
Sometimes I assemble the lasagne ahead of time & then leave it in the refrigerator for a day or so--then I just throw it in the oven an hour before dinner :)

Barbecued Chuck Steak

Ingredients:
1 1/2 lb. boneless chuck steak, 1 1/2 inch thick
1 clove garlic, minced
1/4 c. vinegar
1 T. brown sugar
1 t. paprika
2 T. Worcestershire sauce
1/2 c. ketchup
1 t. salt
1 t. prepared mustard
1/4 t. black pepper

Instructions:
1. Cut beef on diagonal across the grain into 1" thick slices. Place in slow cooker
2. Combine remaining ingredients. Pour over meat. Stir to mix.
3. Cover. Cook on low 3-5 hours.

Source:
Fix-It and Forget-It Recipes for Entertaining

Waffles

Ingredients:
2 1/2 c. sifted all-purpose flour
4 T. sugar
2 t. baking powder
1/2 t. salt
3 eggs
2 c. milk
1/2 c. vegetable oil

Instructions:
Sift together flour, sugar, baking powder, and salt.
In a bowl, beat the egg yolks, add the milk and then add the sifted dry ingredients.
In a small bowl, beat the egg whites to a thick foam and add them gently to the preparation.
Cook your waffles following waffle maker instructions.

Notes:
Makes about 8 waffles in Krups Waffle Maker. This is a really yummy recipe!

Source:
Krups Waffle Maker Instruction Book

Rollo Cookies

Ingredients:
2 1/2 c. flour
3/4 c. unsweetened cocoa
1 t. baking soda
1 c. sugar
1 c. brown sugar
1 c. butter, softened
2 t. vanilla
2 eggs
30-36 rollos
2 T. sugar

Instructions:
Preheat oven to 375 degrees.
In a large mixing bowl, add sugar, brown sugar, butter, eggs, and vanilla. Mix together until well blended.
Add flour, cocoa, and baking soda, and mix well.
Refrigerate and chill dough for 30 minutes.
Roll dough into 1 inch balls and place 1 rollo in the center of each dough ball.
Form the dough ball around the majority of the rollo.
Roll each dough ball in sugar.
Place on ungreased cookie sheet and bake for 7-10 minutes.
Let cool on pan for 1 minute then take off and place on cookie cooling rack.

Roasted Baked Vegetables

Ingredients:
olive oil
salt
Italian bread crumbs
parmesan cheese
VEGGIES (such as):
potatoes
sweet potatoes
carrots
parsnips
red onion
zucchini
red pepper
tomatoes

Instructions:
Chop desired vegetables
Line bottom of 9 X 13 glass baking dish with one layer of veggies
Pour olive oil and sprinkle salt on top of veggies
Put another layer of veggies in dish
Put olive oil and salt on top
Continue to layer veggies, olive oil, and salt until dish is full
Top with Italian bread crumbs, parmesan cheese, and more olive oil if desired
Bake at 400 degrees for about an hour

Source:
Susan Tate

Chicken Breasts with Orange Glaze

Ingredients:
1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1 teaspoon cornstarch
1/2 teaspoon ground mustard
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons soy sauce

Instructions:
1. Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
2. While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
3. Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
4. To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

Source:
Betty Crocker

Asparagus

Ingredients:
1 pound fresh pencil-thin asparagus spears
2 tablespoons butter
salt and black pepper to taste

Instructions:
Preheat the oven to 450 degrees. Rinse and drain the asparagus, and snap off the tough ends where they break naturally (do not peel). Arrange the spears in a 13-by-9-inch glass or ceramic baking dish in 1 or 2 layers. Place the butter in a 1-cup glass measure and microwave, covered with a paper towel, on high, until melted, about 30 seconds. Drizzle the butter over the asparagus, and season with salt and pepper to taste. Cover the dish snuggly with aluminum foil. Bake until crisp tender, about 15 minutes, or longer to desired doneness. Serve at once.

Source:
Deseret News

Pink Pasta

Ingredients:
2 cans Italian style diced tomatoes
1 pint heavy cream
1 c. parmasan cheese
pasta

Instructions:
Simmer 2 cans italian style diced tomatoes on stove. Let all of the juice boil away and then add 1 pint heavy cream and 1 cup parmesan cheese. Serve over pasta.

Source:
Andrea Scott

Baked Spaghetti

Ingredients:
1 cup chopped onion
1 cup chopped green pepper
1 Tb butter
1 can (28 oz) tomatoes with liquid, cut up
1 can (2 1/4 oz) sliced ripe olives, drained
2 tsp dried oregano
12 oz spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup Parmesan cheese

Instructions:
In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, olives, and oregano. Simmer uncovered for 10 minutes. Place half of spaghetti in a greased 9x13" baking dish. Top with half of vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes.

Source:
Susan Tate

Brown Sugar Glazed Carrots

Ingredients:
1 pound baby carrots
1 tablespoon butter
1 tablespoon brown sugar
Dash salt

Instructions:
Cook carrots, covered, in a small amount of boiling water 8 to 10 minutes. Drain; remove from pan. In same saucepan combine butter, brown sugar, and salt. Stir over medium heat until combined. Add carrots. Cook till glazed, stirring frequently. Season to taste with pepper and parsley.

Source:
Adapted from Better Homes and Garden

Potato Casserole (funeral potatoes)

Ingredients:
1 cup sour cream
2 cans cream of chicken soup
green onions
salt and pepper
1 1/2 cup grated cheese

Instructions:
Mix the above ingredients and put on 2 lbs. frozen hash brown potatoes. Bake at 350 degrees for 1/2 hour.

Source:
Becca Bishop

Sour Cream Sugar Cookies

Ingredients:
1/2 cup shortening
1/2 cup margarine or butter
2 cups sugar
2 eggs
2 tsp. vanilla
5 1/3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 cup sour cream

Instructions:
Heat oven to 425 degrees. Mix shortening, butter, sugar, eggs, and vanilla. Blend dry ingredients. Ad to sugar mixture alternately with sour cream. Roll thick and bake 8-10 minutes.

Source:
Julie Smith

Texas Sheet Cake

Ingredients:
2 cups flour
2 cups sugar
1/2 tsp. salt
1 cup water
3 Tbs. cocoa
2 cubes butter
2 eggs well beaten
1 tsp. baking soda
1/2 cup buttermilk
1 tsp. vanilla
1 tsp. cinnamon

Instructions:
In saucepan put butter, water, and cocoa. Bring to a boil and then pour over flour and sugar mixture. Add eggs, soda, buttermilk, and vanilla. Bake on greased Cookie sheet for 20 minutes at 350 degrees.

Prepare icing last five minutes before cake is done and ice cake while it is still warm.


Chocolate Icing:
Ingredients
1 cube butter
3 Tbs. cocoa
5 Tbs. milk
4 cups powdered sugar
1/2 cup chopped walnuts
1 tsp. vanilla
Instructions
Mix butter, cocoa, and milk in saucepan. Heat over low heat. Remove and add other ingredients. Mix well and frost as soon as cake is removed from the oven.

Source:
Susan Tate

Better than Almost-Anything Cake

Ingredients:
1 box German chocolate cake mix (cooked according to directions)
1 can (14 oz) sweetened condensed milk
1 jar (16-17 oz) caramel
1 8 oz. container frozen whipped topping
1 cup toffee chips or bits or skor bits

Instructions:
Bake cake according to directions and then let cool for 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk even over top of cake. Let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread topping over top of cake. Sprinkle with toffee chips or skor bar bits. Store covered in refrigerator.

Source:
Betty Crocker

Whole Wheat Bread

Ingredients:
4 cups water
1 Tb. salt
1/3 cup oil
1/3 cup honey
1 ½ Tb. dough enhancer
3 Tb. gluten
2 Tb. SAF yeast
7 cups wheat kernels ground into flour

Instructions:
Add water and several cups (5) flour. Mix briefly. Add salt, honey, oil, dough enhancer, gluten, yeast and jog briefly. While mixer kneads at speed #1, slowly add flour until dough begins to pull away from sides of bowl. Let machine knead for 10-12 minutes. Shape into 4 loaves and place in well-oiled pans. Place in warm oven, 85 degrees. (Turn oven on to lowest setting and turn off before putting bread in to rise.) Let rise until nearly double, about 25 minutes. Turn oven on to 350 degrees and bake for 30 minutes. Immediately remove from pans and cool on a wire rack.

Source:
Susan Tate

12-hour Rolls

Ingredients:
1/2 c. sugar
3 eggs well beaten
3/4 tsp salt
1 Tbsp yeast
1 Tbsp sugar
1/2 c warm water
1/2 c butter
1 c. scalded milk
5-6 c. flour

Instructions:
Dissolve yeast in water and add 1 Tbsp sugar. Let raise. Melt butter in milk on stove until milk forms a skin on top. Let cool to room temp. Put the milk and butter mix in larger mixing bowl. Then add the yeast mixture. Blend in eggs and 1/2 c. sugar. Add salt and flour. Cover and let stand overnight or for 8 hours in fridge. Divide dough in 2 equal halves. Roll out in circle and cut like pie wedges. Each half will yield 16 wedges. Roll wedge from large to small end like a croissant. Butter and let raise about 3 hours. Bake at 375 on bottom rack for about 12-15 minutes or till golden brown

Source:
Marne McKnight (via Andrea Scott)

Lasagna Roll-ups

Ingredients:
Salt and pepper
8 lasagna noodles
1 10 oz. box frozen chopped spinach, thawed and squeezed dry
1 1/2 c. ricotta
1 1/2 c. marinara sauce
1/2 c. shredded mozzarella

Instructions:
1. Bring a large pot of salted water to a boil. Add noodles and cook, stirring occasionally, until pasta is al dente, about 8 minutes. Drain well. While pasta cooks, stir spinach and ricotta together in a bowl; season with salt and pepper.
2. Preheat oven to 350 degrees and mist a 9-inch square baking dish with cooking spray.
3. On a clean work surface, lay out a noodle, spread some spinach-ricotta mixture on top, and roll up noodle. Cover bottom of baking dish with 1/2 cup sauce. Place rolled-up noodle in dish, seam side down. Repeat with remaining noodles and ricotta mixture.
4. Spread rest of sauce over noodles and sprinkle with mozzarella. Bake 25 minutes or until sauce is bubbling and cheese is melted.

Source:
All You Magazine

Crockpot Sweet and Sour Chicken

Ingredients:
4 boneless, skinless chicken breasts
3/4 c. water
3/4 c. ketchup
1/2 c. sugar
2 T. vinegar
2 T. Worcestershire sauce
4 T. soy sauce

Instructions:
Place chicken breasts in crockpot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. Serve with rice.

Source:
Ivory Family Favorites

Pancakes

Ingredients:
1 1/4 c. flour
3 t. baking powder
1 T. sugar
1/2 t. salt
1 egg
1 c. milk
2 T. vegetable oil

Instructions:
Mix together and bake on hot griddle.

Source:
Ivory Family Favorites

Notes:
To save time, you could mix the dry ingredients ahead of time and store in a ziplock bag. Then just add the last three ingredients and you are ready to go!

Basic White Sauce

Ingredients:
2 T. butter or stick margerine
2 T. all-purpose flour
1/4 t. salt
1/8 t. pepper
1 c. milk

Instructions:
Melt butter over low heat. Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Pour white sauce over cooked vegetables or use in a casserole or other dish.

Source:
Betty Crocker cookbook

Lime-scented Mango-Strawberry Salad

Ingredients:

3/4 c. sugar
2 tsp. grated lime zest
1/3 c. fresh lime juice
3 cups trimmed, sliced strawberries (about 2 lb)
3 cups peeled, diced mangoes (2 to 3 large mangoes)

Instructions:

Combine sugar and 1/3 cup water in a small sauce pan and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer until sugar has dissolved, about 3 minutes. Remove from ehat and let cool. Stir in lime zest and juice; let cool to room temperature.

Cut up fruit and mix in a large bowl. Add syrup and gently stir until well mixed. Refrigerate at least 30 minutes or until ready to serve.

Source:
All You Magazine

Notes:
You can use this same lime juice syrup with other fruits such as pineapple, bananas, papaya, or kiwi. You can vary the amount and type of fruits depending on what's available.

Salsa

Ingredients:

2 cloves fresh garlic minced (bottled just doesn't do it)
2 cayenne peppers (dried)crushed or(fresh)minced*
1/2 cup finely chopped SWEET onion
1/4 cup cilantro chopped
2 cups cherry tomatoes
1/2 tsp. salt
2 limes freshly squeezed

Instructions:

Chop the tomatoes in a food processor
Mix in remaining ingredients
Serve with tortilla chips

Notes:

*I've tried all kinds of peppers and some make it spicier or better, but I don't know the names of all of them, so experiment with some small chili peppers from your local mexican market.

I vary the amount of tomatoes and onions and cilantro according to how I'm feeling that day. But the more lime juice, the better and the more garlic, the hotter.

Source:

Kim Tate

Stuffed French Toast

Ingredients:
1 loaf French bread (not baguette), cut in 1" squares
2 (8 oz) pkg. cream cheese, cut in small cubes
14 eggs
1 1/2 c. half n' half cream
1 C. real maple syrup
2 T. orange flavoring

Directions:
In a 9X13 greased baking dish, put one layer of cubed French bread. Add all the cubed cream cheese, and the second layer of French bread. Beat the eggs, half n' half, maple syrup and flavoring together with a mixer until combined and frothy. Pour over the bread and cheese mixture. Dust with a sprinkling of freshly grated nutmeg and freshly grated orange zest. Bake 1 hour or until set in the middle and light brown.

Source:
Marilyn Hoggan

Notes:
You could add a little freshly grated orange zest to the warmed maple syrup. Serve from the oven with fresh fruit or berries, warmed maple syrup, and Canadian bacon, bacon, or sausage.

Snickerdoodles

Ingredients:
2 C. soft shortening
3 C. sugar
4 eggs
5 1/2 C. flour
4 t. cream of tarter
2 t. soda
1 t. salt

Instructions:
Thoroughly mix shortening, sugar, and eggs.
Stir in remaining ingredients.
Chill in refrigerator.
Roll into balls the size of walnuts.
Roll in a mixture of 4 T. sugar and 4 t. cinnamon.
Place about 2" apart on ungreased cookie sheet.
Bake 8-10 minutes at 400 degrees.

Source:
Marilyn Hoggan

Notes:
Bake until lightly browned (cookie will look a little wet). These cookies puff up at first, then flatten out with crinkled tops.

Cheese ball

Ingredients:
2 (8 oz) packages of cream cheese
1/2 onion, finely chopped
1-2 T. lemon juice (to taste)
1/4 green pepper, finely chopped
1 T. worcestershire sauce
1/2 c. chopped almonds

Instructions:
Roll into ball and roll in chopped nuts or place in a dish and put chopped nuts on top.

Source:
Marilyn Hoggan

Artichoke Dip

Ingredients:
2 pkg cream cheese
4 green onions
1/3 C. parmesan cheese
2 T. Mayo
salt, pepper, and garlic salt to taste
2 cans (10 oz.) artichoke hearts in water, drained

Instructions:
Mix together with electric mixer. Put in baking dish and bake 30 minutes in 325 degree oven.

Source:
Lynette Orme

Ham and Swiss Melts

Ingredients:
1 dozen Hawaiian rolls
12 slices of ham (deli meat)
6 slices of swiss cheese
1 stick of butter
2 T. worcestershire sauce
1/2 t. garlic salt

Instructions:
Make sandwiches with 1 roll, 1 slice of ham, and 1/2 slice of swiss cheese. Place sandwiches in a casserole dish. Melt butter and combine butter, worcestershire sauce, and garlic salt. Pour over sandwiches. Referigerate overnight Bake at 350 degrees for 10-15 minutes. Serve warm.

Source:
Janitsy Anderson

Limemade Pie

Ingredients:

1/2 can of frozen limemade

1 .5 qt vanilla ice cream

green food coloring

1 graham cracker crust

Instructions:

Soften ice cream

Mix 1/2 can of frozen limemade with vanilla ice cream

Add a few drops of green food coloring

Spoon mixture into graham cracker crust

Cover and freeze

After the pie has solidified in the freezer, slice and serve it!

Source:

Susan Tate