tag:blogger.com,1999:blog-44178575218601700642024-02-18T20:06:32.635-08:00Monica Ward RecipesCHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-4417857521860170064.post-4182527253847194662013-01-12T15:14:00.000-08:002013-01-12T15:14:56.016-08:00Pull-Apart Sticky Bunsfrom Carolyn Sims<br />
<br />
<br />
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<span style="font-family: "Maiandra GD", "sans-serif";">Scant ½ of a large pkg Vanilla COOK & SERVE Pudding – NOT instant! </span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";"> (My sister uses butterscotch pudding instead of vanilla, but I don’t like the butterscotch flavor that it adds.)</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">¾ cup butter (needs to be real butter not margarine)</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">¾ cup brown sugar</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">Cinnamon to taste - I use quite a bit. I also sprinkled a little cinnamon in the butter/sugar mixture I think. </span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">1 – 1 ½ cup roughly chopped nuts (I prefer pecans)</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">21-24 frozen dough rolls – Rhoades is my preferred brand</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">(I usually make 2 at one time so I use the entire pudding mix and double everything else)</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: "Maiandra GD", "sans-serif";">Remove
frozen rolls from freezer and let sit on the counter while prepping the
other parts. Rolls will soften slightly and make it possible to cut in
half (with kitchen shears or with a large knife)</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";"> </span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: "Maiandra GD", "sans-serif";">Spray 1 Bundt pan very well with pam.</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">3.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: "Maiandra GD", "sans-serif";">Sprinkle a <i>small </i>amount
of the powdered
pudding in the bottom of the Bundt pan. And then sprinkle in a little
cinnamon. Cut the frozen rolls in half with kitchen scissors (not
absolutely necessary but I like the way the pieces pull apart better if
they are cut in half.</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">4.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: "Maiandra GD", "sans-serif";">Sprinkle about 1/3 of the nuts in the bottom of the Bundt pan.</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">5.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: "Maiandra GD", "sans-serif";">Melt
butter in a saucepan. Add the brown sugar & stir until dissolved.
Bring to a boil and boil for about 1 minute until the mixture comes
together and the butter is not separated out. Remove from heat.</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";"> </span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">6.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: "Maiandra GD", "sans-serif";">Place
about half of the roll pieces in the pan. Sprinkle a bit more of the
powdered pudding mix over the rolls – some cinnamon, and a few of the
nuts.</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";"> </span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">7.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: "Maiandra GD", "sans-serif";">Place
remaining roll pieces in the pan. Sprinkle with remaining pudding
powder, some more cinnamon and nuts. Gently pour the brown sugar/butter
mixture over the rolls. The pan will not look very full at all (less
than
½). Trust me – you don’t want to put more than 21-24 rolls in or they
will overflow like some of mine did yesterday because the Bundt pans
that I borrowed were smaller ones than I was used to.</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";"> </span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">8.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: "Maiandra GD", "sans-serif";">Spray a piece of Saran wrap liberally with Pam. Loosely cover Bundt pan with Saran Wrap. Let rise for several hours. </span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";"> </span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">9.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: "Maiandra GD", "sans-serif";">Bake
at 350 for about 25 – 30 minutes. Lay a piece of foil loosely over the
top for the first 20 minutes so the tops of the rolls don’t get too
dark. It is a little difficult to tell when they are done. Don’t take
them out too early or the bread will still be doughy. If anything, I
err on the side of overcooking them but don’t let them get too dark – no
one wants to eat burned rolls.</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">
</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">10.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: "Maiandra GD", "sans-serif";">When
removed from the oven, let sit for 5 minutes, then turn onto a platter
large enough to catch any caramel sauce runoff. Gently lift the edge of
the Bundt pan with a fork and let the steam escape. Hold at an angle
(with the edge maybe ½ - 1” off the plate) for 60 seconds to let the
bread loosen from the pan and the sauce congeal and release from the
pan. Completely remove the Bundt pan. It is too hot to serve
immediately – wait 5-10 minutes. It is best if served within an hour so
it doesn’t get completely cold. </span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";"> </span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">This
works well to make about midnight and then bake first thing in the
morning. Yesterday I made them at 1pm and then began baking at 5:30pm.
They were rising in a warm kitchen. If you do them at midnight, the
kitchen needs to be pretty cold or they will over-rise by morning. If
they do puff up too much, just push the dough back down a little and it
always turns out just fine. They seem to be very forgiving and
adaptable for your personal taste.</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";">For
the orange rolls I used white sugar and left out the
cinnamon. Instead I used a rasp and grated a little orange rind into
the pan and on top of the rolls. I also added a little orange juice to
the boiled mixture. However, I added too much (3/4 cup) and it turned
out too thin. I could have boiled the sugar butter mixture longer and
it would have thickened up. I still like pecans with the orange – but
they are optional.</span></div>
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<span style="font-family: "Maiandra GD", "sans-serif";"> </span></div>
Amandahttp://www.blogger.com/profile/09414032901049157444noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-58763611678532834712012-09-01T10:50:00.001-07:002012-09-01T10:50:23.913-07:00CINNAMON BURST ZUCCHINI BREADfrom Bonnie Ferguson<br />
<br />
<em><strong>Ingredients</strong></em><br />
<em>3 cups all purpose flour</em><br />
<em>1 tsp. baking soda</em><br />
<em>1/4 tsp. baking powder</em><br />
<em>1 tsp. cinnamon</em><br />
<em>1 tsp. salt</em><br />
<em>3 large eggs</em><br />
<em>2 cup granulated sugar</em><br />
<em>1 tsp. vanilla</em><br />
<em>1/2 cup sour cream</em><br />
<em>1 cup vegetable oil</em><br />
<em>2 cup grated zucchini squash</em><br />
<em>1 1/2 cups cinnamon chips</em><br />
<em></em><br />
<em><strong>Directions</strong></em><br />
<em>Preheat oven to 350 degrees</em><br />
<em></em><br />
<em>1. In a large bowl, whisk the dry ingredients together. Set aside</em><br />
<em></em><br />
<em>2. In a smaller bowl, whisk the eggs, sugar and vanilla together. Fold in the sour cream, oil and zucchini.</em><br />
<em></em><br />
<em>3. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the cinnamon chips. Do not continue stirring.</em><br />
<em></em><br />
<em>4.Pour the batter into 2 well greased 81/2 X 41/2 inch loaf pans. Bake for 55-65 minutes or until done. Cool for 10 minutes on a rack before removing the loaves from the pans.</em><br />
<em></em><br />
<em></em>CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-77011446669032148412012-09-01T10:38:00.003-07:002012-09-01T10:38:34.576-07:00CHOPPED BBQ CHICKEN SALADFrom Amanda Pitts<br />
<br />
tortilla chips. crushed (I prefer Cool Ranch)<br />
4-5 chicken breasts (grill or bake and smother in BBQ sauce)<br />
Romaine lettuce cut in thin strips<br />
1 lb. jicama, cut in small cubes<br />
2 cups shredded mozzarella cheese<br />
1 can black beans, rinced and drained<br />
1 cup frozen corn, thawed<br />
3 T. chopped fresh cilantro<br />
2 lbs. tomatoes, diced<br />
1/2 cup BBQ sauce<br />
1/4 cup sliced green onions<br />
Garden Herb Ranch or Ranch mixed with BBQ or Hidden Valley Spicy Ranch<br />
<br />
Garde Herb Ranch<br />
2 cups ranch<br />
1 1/2 T thinly sliced greed onion<br />
1 1/2 tsp. Worchestershire sauce<br />
1 tsp. minced fresh dill or dried<br />
1 tsp fresh or dried basil<br />
<br />
Blend together for dressing.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-40115298019062320792012-09-01T10:29:00.001-07:002012-09-01T10:30:26.700-07:00BASMATI RICE WITH DRIED FRUIT AND NUTSFrom Susie Marchesini (Stephanie Randall's mom)<br />
<br />
1/4 cup unsalted butter<br />
1 small yellow inion, minced<br />
1 1/2 up Basmati rice<br />
salt and pepper<br />
1/4 tsp. ground cinnamon<br />
1/4 tsp. ground allspice<br />
1/4 cup raisins<br />
1/4 cup cranberries<br />
1/2 cup coarsely chopped dried apricots<br />
1/2 cup pecans, toasted and coarsely chopped<br />
<br />
In a saucepan over medium heat melt the butter. Add the onion and saute, stirring until soft. Meanwhile, rince the rice well and drain. When the onion is ready, add the rice, 3 1/2 cups water, 3/4 salt, pepper to taste, cinnamon, allspice, cranberries, raisins, and apricots to the saucepan. Bring to boil, reduce the heat to low, cover and cook without stirring or removing the cover for 20 minutes. Uncover and check to see if the rice is tender and the water is absorbed. If not, re-cover and cook a few minutes longer until the rice is done.<br />
<br />
Add the pecans and toss to combine. Transfer to a warm dish and serve.<br />
<br />
Serves 6<br />
<br />
From The Best of the Kitchen Library: Vegetarian by Williams SonomaCHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-85598600315866435392011-11-19T18:55:00.001-08:002011-11-19T18:59:14.342-08:00Oreo Bon Bonsfrom Peggy Henrie<br />
<br />
1 package Oreos<br />
1 8 ounce package cream cheese<br />
white dipping chocolate<br />
<br />
Mix Oreos in food processor; add cream cheese and blend until well mixed. Shape into 1inch balls and freeze for at least 1 hour. Melt dipping chocolate in microwave, stirring often. Dip balls in chocolate; place on waxed paper. Refrigerate until firm.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-40777764663874722922011-11-19T18:46:00.001-08:002011-11-19T18:53:59.355-08:00Elegant Dipped Cherriesfrom Peggy Henrie<br />
<br />
15-20 maraschino cherries with stems<br />
3 tablespoons butter, melted<br />
2 tablespoons light corn syrup<br />
1 square unsweetened baking chocolate, melted<br />
2 tsp. half & half cream<br />
2 cups powdered sugar<br />
vanilla dipping chocolate or vanilla chips<br />
1/2 cup semi-sweet chocolate chips<br />
2 1/2 tsp. shortening, divided<br />
<br />
Pat cherries dry with paper towels and set them aside. combine the butter, corn syrup, unsweetened chocolate and cream. Stir in the powdered sugar. Knead until smooth. Roll into balls; flatten each. Wrap around a cherry and lightly roll in hands. Place cherries, stem side up, in a shallow, paper-lined container. Cover and freeze for at least 2 hours. In a microwave safe bowl, melt vanilla chips or vanilla dipping chocolate and 1 1/2 teaspoons shortening; stir until smooth. Drizzle over the candies. Refrigerate until firm.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-29842178414980736422011-11-19T18:38:00.001-08:002011-11-19T18:44:57.927-08:00Cookie Dough Trufflesfrom Peggy Henrie<br />
<br />
1/2 cup butter, softened<br />
3/4 cup packed brown sugar<br />
2 cups all-purpose flour<br />
1 can (14 ounces) sweetened condensed milk<br />
1 teaspoon vanilla extract<br />
1 cup miniature semisweet chocolate chips<br />
1 cup chopped walnuts<br />
dipping chocolate<br />
<br />
In a mixing bowl, cream the butter and brown sugar until fluffy. Add the flour, milk and vanilla;mix well. Stir in the chocolate chips and walnuts. shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 2 hours or until firm. In a microwave-safe bowl, melt dipping chocolate, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-57321258984546664682011-11-19T18:19:00.001-08:002011-11-19T18:36:18.120-08:00Refrigerator Butter Cresentsfrom Peggy Henrie<br />
<br />
2 tablespoons yeast<br />
1 cup plus 2 tablespoons sugar<br />
2 cups warm water<br />
1 cup butter, melted<br />
6 eggs, beaten<br />
1 1/2 tsp. salt<br />
9 cups flour<br />
* melted butter<br />
<br />
Combine yeast, 2 tablespoons sugar and warm water. Let stand. Combine yeast mixture, remaining cup sugar and butter. Add eggs, salt and flour to make a soft dough. Cover and refrigerate overnight. Remove dough. Let sit 15 minutes. Divide into 5 equal parts. Roll into 12" circles. Cut into 8-10 wedges using pastry wheel. Roll each wedge, starting at wide end. Place on greased baking sheet. * Let rise until doubled, about 2 hours. Bake at 400 degrees for 10-12 minutes. Brush with melted butter before and after baking.<br />
<br />
*Can be frozen at this point.<br />
<br />CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-5426509229912134292011-07-12T19:52:00.000-07:002011-07-12T19:59:18.330-07:00SOUFFLED SQUASH1 pound crookneck or summer squash<br />1 chopped, medium onion<br />2 teaspoons buter<br />1 4 ounce can chopped green chilies<br />1 teaspoon salt<br />1/4 teaspoon pepper<br />1 egg, well beaten<br />1/2 cup cream<br />1 tablespoon lemon juice<br />1/2 cup grated cheese<br /><br />Wash, but do not peel squash. Slice thin, cook, covered in a small amount of boiling, salted water until just tender. Drain well; mash coarsely. Cook onion in butter until soft, but do not brown. Add chilies, salt, pepper and squash. Stir in egg, cream and lemon juice. Pour into a greased 1 quart casserole. Bake in a pre-heated 350 degree oven fro 30 minutes or until set in the center. Sprinkle cheese over the top during the last 10 minutes of baking. Serve hot.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-79389908806297706812011-07-12T19:42:00.000-07:002011-07-12T19:51:08.727-07:00Zippy Zucchinifrom suessinmi on allrecipes.com<br /><br />Ingredients:<br />4 zucchinis, thinly sliced<br />1 cup buttermilk baking mix<br />1/2 chopped onion<br />1/2 cup grated parmesan cheese<br />1 teaspoon salt<br />1/2 cup vegetable oil<br />4 eggs, beaten<br /><br />Directions:<br />1. Preheat oven to 350 degrees<br />2. In a mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil and eggs. Spread lightly into a 9X13 baking pan. Bake for 30 minutes. Serve warm.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-86043956737150231092011-07-12T19:38:00.000-07:002011-07-12T19:51:32.337-07:00Zucchini Bread3 eggs<br />2 cups sugar<br />1 cup oil<br />2 cups grated raw zucchini<br />3 cups flour<br />1/4 tsp. baking powder<br />2 teaspoons soda<br />2 teaspoons cinnamon<br />scant teaspoon salt<br />2 teaspoons vanilla<br />1 cup choped nuts<br /><br />Beat eggs. Add sugar. Mix well. Add oil and zucchini. Blend in dry ingredients which have been sifted together. Add nuts and vanilla. Bake in 2 greased and floured loaf pans at 350 for one hour.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-91910068367510069982011-07-12T19:30:00.000-07:002011-07-12T19:37:26.862-07:00Barley Tomato Soup1 lb. pearl barley (not instant)<br />2 gallons tomatoes (1/2 bushel)<br />1/4 cup sugar<br />1/2 cup salt<br />2 chopped green peppers<br />1 bunch chopped parsley<br />15 to 20 sliced carrots<br />1 bunch chopped celery<br />5 large chopped onions<br /><br />Soak pearl barley 2 hours and then cook until done. Scald, peel and cut tomatoes in fourths. Cook tomatoes in a large kettle until they boil. Add cooked barley, sugar and salt to tomatoes. Cook vegetables. When vegetables are done, add to cooked barley and tomato mixture. Let simmer a few minutes, then bottle in sterile jars. Seal immediately.<br /><br />Yield: about 17 quartsCHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-80613314428317828122011-07-12T19:23:00.000-07:002011-07-12T19:30:14.799-07:00Salsa14 cups skinned chopped tomatoes<br />3 cups chopped onions<br />1 bunch chopped cilantro<br />6 seranno peppers, roasted and chopped<br />6 jalapeno peppers, roasted and chopped<br />1 anahiem pepper, roasted and chopped<br />5 cloves garlic, chopped<br />1/2 cup white vinegar<br />2 limes, juiced<br /><br />Mix all ingredients. Boil on medium heat 30 minutes, Fill jars. Process 20 minutes.<br />Makes approx. 7 pints.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-30544074021607680592011-06-20T11:58:00.000-07:002011-06-20T12:07:19.995-07:00Relief Society Potatoes6 large potatoes, cooked and diced<br />1/2 cup melted better<br />1/2 cup chopped green onions<br />1 pint sour cream<br />1 can cream of mushroom or chicken soup<br />1-1/2 cup grated cheese<br /><br />Mix together. Pour into a 9X13 inch casserole dish. Cover with 1 cup cornflake crumbs mixed with 2 tablespoons butter. Bake at 350 degrees for 30 minutes.<br /><br />Note:<br />These have also been called Funeral Potatoes, Cheesey Potatoes, and Party Potatoes.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-19941480284118266062011-06-20T11:46:00.000-07:002011-06-20T11:57:23.627-07:00Alfredo Rollsfrom Amanda Pitts<br /><br />1 cup warm water<br />2 1/2 cups bread flour (or regular flour if that's all you have)<br />1 T sugar<br />1 tsp. salt<br />1 1/2 teaspoon yeast<br />1/3 cup warm water<br />1 T powdered milk<br />1/2 jar alfredo sauce ( add garlic powder) or 1 packet McCormick alfredo sauce (mix packet with reconstituted butter and milk)<br />1/2 cup parmesan cheese or powdered cheese<br />1 12 oz. can chicken<br /><br />Mix the warm water, sugar and yeast. Let sit for 10 minutes.<br />Using the Kitchen-Aid with the dough hook, mix in salt and flour. Start at 12 1/2 cups and slowly add the rest until dough is one elastic ball and sides of bowl are clean.<br />Let rise for 30 minutes.<br />Punch down and let it sit for 5 minutes.<br />Mix chichen and alfredo in a small bowl.<br />Form dough into 6 balls. Flatten each into a circle.<br />Spoon sauce and chicken mixture onto each circle. Sprinkle with cheese.<br />Bring edges together to form a seal.<br />Place seam side down on a greased cookie sheet.<br />Mix the water and powdered milk and brush on top of rolls.<br />Sprinkle with italian seasoning.<br />Let sit while oven preheats to 375, then bake for 15 minutes.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-45696921272651685572011-06-20T11:27:00.000-07:002011-11-19T19:02:58.173-08:00Cherry Braidfrom Sherri Van Patten<br />
<br />
Sadie's Favorite -Cherry Braid<br />
Requires 1/2 jar of cherry preserves and Basic Bread Dough<br />
( adapted from Leslie Neville's Bread Recipe)<br />
<br />
Basic Bread Dough<br />
<br />
1/4 cup olive oil<br />
1 3/4 cup hot water<br />
1 teaspoon salt<br />
1/4 cup sugar<br />
4 cups flour (for desseets I use all white, but for bread and rolls I use 3 wheat and 1 white)<br />
1 teaspoon active dry yeast<br />
<br />
Use dough setting on bread machine, or proof yeast in water, then add rest of ingredients in order, mixing well after each addition. Knead. Let rise until doubled. Knead again.<br />
<br />
Making Cherry Braid:<br />
<br />
Roll out dough into a rectangle on floured surface. Spread 1/3 jar of cherry preserves down middle. Cut diagonal strips on either side 1" wide and 3" long. Braid sprips. Let rise again until doubled on greader 9X13 in cookie sheet. Bake at 350 drgrees for 20-25 minutes. Transfer to cool pan. When cool, spread with cherry icing: 1 heaping tablespoon cherry preserves mixed with 1 cup or so of powdered sugar. Sprinkle with water if needed to smooth icing. Or, butter while warm and sprinkle with raw sugar. I like mine plain right our of the oven.<br />
<br />
Making Bread:<br />
Shape (2 loaves, 4 mimi loaves, rolls sticky buns, pizza crust, bread sticks, cinnamon rolls, braid etc...<br />
Let rise in/on oiled baking pans intil doubled. Bake at 350 degrees for 20-35 minutes depending on thickness. Remove from pan and cool on rack.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-4353090217513768512011-06-20T11:09:00.000-07:002011-06-20T12:11:36.014-07:00Tarragon Chicken CasseroleIngredients:<br /><br />2 cans low fat cream of chichen soup<br />2 cups undiluted evaporated skim milk<br />4 teaspoons tarragon<br />pepper to taste<br />1 13 ounce box bowtie pasta, cooked ( or any pasta shape you have on hand)<br />2 10 ounce cans chicken, drained<br />1 14 ounce can peas, drained ( or any vegetable your family likes)<br />paprika<br />1/3 cup grated parmesan cheese (optional)<br /><br />Mix soups and milk together. Add tarragon and pepper to taste. Mix pasta with chicken and peas. Pour soup mixture over pasta mixture. Mix well. Place in a casserole dish. Sprinkle paprika over top. Bake at 350 degrees for 30 minutes or until heated through.<br /><br />Note:<br />If you have cheese add on top before sprinkling the paprika. If you are going strictly shelf stable, sprinkle dry bread crumbs for some crunch.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-11446620047025275222011-06-20T11:03:00.000-07:002011-06-20T11:41:18.395-07:00Wheat Applesauce CakeIngredients:<br /><br />2 cups whole wheat flour<br />1 cup sugar<br />1 tsp baking soda<br />1 tsp cinnamon<br />1/2 tsp. nutmeg<br />1/2 tsp. cloves<br />1 cup applesauce<br />1/2 cup oil<br />Nuts, dates, raisins (optional)<br /><br />Directions:<br /><br />Mix all the dry ingredients. Stir in the applesauce, oil, and nuts or fruits. Bake in a 9X9 pan at 350 drgrees for about 35 minutes. Top each piece with warm applesauce when serving.<br /><br />Special Notes:<br /><br />When serving this cake, do NOT leave off the dollop of warm applesauce!CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-80503216282305867582011-06-20T10:53:00.000-07:002011-06-20T11:41:42.734-07:00Scotcharoosfrom Monica Munn<br /><br />1 cup corn syrup<br />1 cup sugar<br />1 cup peanut butter<br />6 cups rice crispies<br />1/2 bag chocolate chips<br />1/2 bag butterscotch chips<br /><br />In a large pot, heat corn sypup and sugar until dissolved. Turn off heat and add peanut butter. Mix until incorproated. Add rice crispies and mix. Dump mixture onto cookie sheet and flaten to form a large rectangle.<br /><br />For topping, melt chips in microwave for 1 minute. Stir, then cook another 40 seconds. Stir well. spread over rice crispies.<br /><br />Let sit at room temperature until topping sets.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-10089904130001713642011-06-20T10:46:00.000-07:002011-06-20T11:45:54.708-07:00Chicken Noodle Casserole16 oz. package egg noodles<br />10 3/4 oz. can cream of mushroom soup<br />15 oz. can beans, drained<br />12.5 oz. can of chicken, drained<br />4 oz. can sliced mushrooms<br />1 cup milk ((3 T dry milk +1 cup water)<br />1/2 cup bread crumbs<br /><br />Cook egg noodles according to directions. Preheat oven to 350 drgrees. In a casserole dish, mix together the cream of mushroom soup, mushrooms with liquid and the milk. Add the cooked noodles, can of drained beans, and can of drained chicken. Stir slowly until thouroughly mixed together. Sprinkle the bead crumbs on top. Bake for 45 minutes at 350.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-81208672378029613742011-06-20T10:43:00.000-07:002011-06-20T11:42:37.613-07:00Fruit Salad3 cans fruit coctail, undrained<br />2 cans mandarin oranges, drained<br />1 can pineapple chunks, drained<br />1 small box vanilla pudding<br /><br />Mix all ingrediets in a serving bowl. refrigerate for at least 30 minutes before serving.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-27227531404761279442011-06-20T10:36:00.000-07:002011-06-20T12:12:17.245-07:00Chuchwagon ChiliCHUCKWAGON CHILI<br /><br />3 cans (12oz.) roast beef - drained<br />1 large onion, chopped<br />1/2 tsp. garlic powder<br />2 cans red kidney beans, drained<br />2 cans (14.5 oz. diced tomatoes<br />1 can (16 0z.) tomato sauce<br />2 Tbs. chili powder<br />salt and pepper to taste<br /><br />Combine all ingredients in a crockpot and cook on low for six hours. Add spaghetti, if desired.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-79180687410648848562010-03-31T08:59:00.000-07:002011-01-14T10:41:06.121-08:00Whole Wheat Pancakes and WafflesFrom Judy Prince<br /><br />WHOLE WHEAT PANCAKES AND WAFFLES<br /><br />1 cup whole wheat flour<br />1 cup milk<br />Blend in blender for 3 minutes<br />Add another 1/2 cup milk<br />Blend another 2 minutes<br />Add:<br />2 eggs<br />1/2 cup oil<br />Blend well.<br />Add 1 teaspoon baking powder<br />Beat just a second or so.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-9157121470926706942010-03-31T08:07:00.000-07:002011-01-14T10:39:40.815-08:00BreadFrom Judy Prince<br /><br />BREAD<br /><br />6 cups hot water<br />1/2 cup canola oil<br />1/3 cup molasses<br />1 heaping teaspoon salt<br />1-2 eggs, if desired<br />5 cups fresh ground wheat flour<br /><br />Beat these ingredients for 10 minutes in Bosch (or with mixer)<br />Add 3 tablespoons instant yeast and enough white flour until dough is slightly sticky, mixing well. Let rise once and punch down and let rise again. Put into 5 loaf pans and let rise again.<br />Bake at 350 degrees approx. 40 minutes or until brown.<br /><br /><br />SCONES<br /><br />Using above bread dough, take small pieces and stretch by hand until thin. Fry in canola oil until brown. Flip and brown on other side. Drain.<br />Yummy with butter and honey, jam or onion.<br />Makes grat Navajo Tacos by using cooked and seasoned hamburger, chopped onions, tomatoes, cheese and lettuce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5clBbVjXf1JhIdwrYTR9RvPJYWpEJUKt4OoKizk1iwEAnGfR-YbW6dMF0hmZrqlFaMdroNdWrs0t7hnvBqBi5-nh1dponW0U2shI5xtJ8lJV7FAHIF8wO0W48HStS2xIj-brfZmj3sUk/s1600/Bread+-+Judy+Prince.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455186644536514562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5clBbVjXf1JhIdwrYTR9RvPJYWpEJUKt4OoKizk1iwEAnGfR-YbW6dMF0hmZrqlFaMdroNdWrs0t7hnvBqBi5-nh1dponW0U2shI5xtJ8lJV7FAHIF8wO0W48HStS2xIj-brfZmj3sUk/s400/Bread+-+Judy+Prince.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Bd4BwGPuGeyKfvTTdgn2x9OKM5oE6LgiRntHjbmzmygCcY3jnUsqN1zHBdyi8QS-GximywNHj4SW71EnKh2imTSR-Fsx4_Vm_l8SsGVJ60aWM-eZMD5cX4l467xys54BPU75n51YpiI/s1600/Scones+-+Judy+Prince.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455186143776771954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Bd4BwGPuGeyKfvTTdgn2x9OKM5oE6LgiRntHjbmzmygCcY3jnUsqN1zHBdyi8QS-GximywNHj4SW71EnKh2imTSR-Fsx4_Vm_l8SsGVJ60aWM-eZMD5cX4l467xys54BPU75n51YpiI/s400/Scones+-+Judy+Prince.JPG" /></a><br /><br /><div></div></div>CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0tag:blogger.com,1999:blog-4417857521860170064.post-91627947263843070972010-03-26T07:08:00.000-07:002011-01-14T10:41:23.057-08:00Dipping FrostingFrom Ruben Gutierrez<br /><br />DIPPING FROSTING<br /><br />3 pounds powdered sugar<br />3 egg whites<br />1/2 cup corn syrup<br /><br />Dip in the cupcake and let dry for a smooth, glazed look.CHERIEhttp://www.blogger.com/profile/03026525745406827039noreply@blogger.com0