CREAM PUFF PASTRY –Wendee Bacon
1/2 c. butter1 c. boiling water1 c. pre-sifted flour1/4 tsp. salt4 eggs
Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.
Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.
Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.
CREAM PUFF FILLING:
1/3 c. sugar2 c. milk2 tbsp. butter2 tsp. vanilla2 tbsp. cornstarch2 egg yolks, slightly beaten
Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.
Fresh Strawberry Pie --Rachel Cobia
(This recipe also works with peaches. Just replace the strawberry jell-o powder with peach, and the fresh strawberries with fresh peaches.)
Crust
2 C flour (plus more for consistency)
1 t salt
1 t baking powder
1 C vegetable shortening
ice water
Mix dry ingredients. Add in shortening with a pastry blender (a fork works too). Add more flour a little at a time until dough is in pea sized pieces. Using your hand, gently fold in just enough ice water to bring the dough together. As soon as it begins to stick together, form into a ball. DO NOT over handle or over mix the dough. Roll out on a generously floured surface (this makes about 1 1/2 crusts so you will not use all the dough but its not quite enough for 2 crusts). Transfer to a 9 inch pie plate and poke holes in the bottom with a fork. Bake at 425 for 10-15 minutes, or until edges are golden brown. Cool completely.
Filling
1 C sugar
1 C water
3 T cornstarch
3 T strawberry jell-o powder
2 T corn syrup
Fresh strawberries
Sweetened whipping cream
Mix sugar and cornstarch in a saucepan and add the water. Cook over medium high heat while stirring constantly until thick and clear. Remove from heat and whisk in jell-o and corn syrup. Cool completely. Fill cooled pie crust with fresh sliced strawberries and pour filling over the top. Chill for at least 2 hours. Serve with sweetened whipping cream (use hand mixer or kitchen aid with whisk to beat until soft peaks form. Add 1 t vanilla and powdered sugar to taste)...DON'T USE COOL WHIP OR REDI WHIP!! You need the real stuff :)
Blueberry Peach Cinnamon Muffins-- Chelsie Pedersen
½ cup blueberries
½ cup peaches, peeled and diced
3 cups flour
½ cup sugar
½ cup brown sugar
1 Tbsp baking powder
1 tsp salt
½ melted butter
3 eggs, beaten
1 cup milk
Topping
4 Tbsp melted butter
2 Tbsp sugar
2 tsp cinnamon
Mix flour, sugars, baking powder, and salt. Add butter, beaten eggs and milk, stirring until just bended. Carefully Fold in fruit. Fill greased muffing cups about 2/3 full. Bake at 400 degrees for 18-20 minutes, or until golden.
Brush tope with melted butter and sprinkle with cinnamon-sugar mixture.
Fruit Soup-- Denise Zemp
3 Tbsp Tapioca
2 ½ cups water
Bring to a boil and cool
Add:
6oz Orange Juice or 5alive
1 Tbsp lemon juice
2 Tbsp sugar
Pinch of salt
Then Add: What ever fruit you want:
Peaches
Grapes
Bananas
Kiwi
Honeydew
Family Fruit Salad-- Lucenda Usher
8 oz small curd cottage cheese
16 oz cool whip
2 cans 15 oz fruit cocktail (drained)
3 oz strawberry gelatin powder
1 cup marshmallows
Add Fruit of your choice if desired
Mix all above ingredients. Do not forget to drain fruit cocktail. Do not add water to gelatin. Refrigerate for one hour for best results.
Cherry Almond Dessert-- Tara Hille
1 cup margarine
1 ¾ cup sugar
4 eggs
1 tsp vanilla
1 ½ tsp baking powder
3 cups flour
2 cans cherry pie filling
Icing:
1/3 cup soft margarine
1 Tbsp water
2 cups Powdered sugar
½ tsp almond extract
Cream (beat) margarine and sugar; add eggs, one at a time, then add dry ingredients. Pour ½ batter on greased cookie sheet and spread out well. (it will be a thin layer) Spread cheery filling over top, then drop remaining dough on top in little pieces. Bake at 350 degrees for 30 minutes. Spread the following icing on while warm.
Icing:
Beat the ingredients well, until smooth. Add more water, if needed, or more powdered sugar to get a thin glaze.
Mal's Fruit Salad-- Malinda Williams
Two ripe white flesh peaches
1 pkg raspberries
1 pkg blackberries
1 pkg blueberries
pinch of powdered sugar (optional)
Peel and dice peaches. Wash the fresh berries and add to bowl of peach slices. Add powdered sugar acording to ripeness of peaches.
Chocolate Dipped Strawberries-- Brooke Stevenson
strawberries (as many as wanted)
bag of chocolate chips (ghiradelli is best)
Wash and dry all of the strawberries. Melt chocolate in a double boiler. If you don't have one, put chocolate chips in a microwave safe bowl and microwave for 30 seconds. Stir and continue microwaving for 15 seconds at a time, stirring after each time until smooth and melted. Hold each strawberry by the stem and dip into chocolate. Place the dipped strawberries on a plate or cookie sheet covered with wax/parchment paper. When all of the strawberries are dipped place them in the fridge for chocolate to harden. They only need to be refrigerated for about an hour. Enjoy!!!!
Homemade Ice Cream-- Mary Dawn Meier
5 c. cream
4 c. whole milk
1 can sweetened condensed milk
2 to 3 c. sugar
1/8 c. vanilla
Add flavoring - Ideas (Mrs. Richards Hot Fudge and Toasted Almonds, cooled, Mrs. Richards Caramel Topping, peach - canned peaches, or just plain vanilla is great). Freeze in ice cream freezer.
Easy Peach Cobbler--Joie Spencer, & Tiffany Caraway
1- 15 oz. canned peaches
1- 30 oz. canned peaches
1 pkg. yellow cake mix
1 stick (1/2 c.) butter
Spray the bottom of a 13"x9" pan. Pour both cans of canned peaches with juice into the bottom of the pan, and then cover evenly with the dry yellow cake mix. Cut slices of the entire stick of butter and place on top of the cake mix. Bake at 350 degrees for about 35-45 minutes or until the top is somewhat browned. Let it cool for about 10 minutes or so. Tastes great by itself or served with vanilla ice cream.
Fruity Coleslaw--Valerie Andelin
buy 1 bag of ready to eat coleslaw from the store (or you can cut up your own cabbage and carrots and make your own)
add 1 can chunky pineapple
cut up 1 apple
Mix everything together and lightly coat with Miracle Whip -the longer it sits, the wetter it will get so you don't need a whole lot of Miracle Whip
Greek Salad with Mizithra Cheese Emily Daniel
Tomatoes (seeds and excess juice removed) diced
orange bell pepper diced
yellow summer squash diced
green onions minced fine (whites included)
one clove garlic, minced
and I splashed apple cider vinegar on them and salt and peppered to taste. I let that set for 20 minutes while I got the greens ready and grated the Mizithra cheese. I used Pre-bagged Romaine lettuce, but you can use any sturdy green or red leaf lettuce.
Drain excess vinegar from vegetables and then toss with greens and grated Mizithra cheese. Add greek dressing as needed. (I used too much last night. You don't need very much because of the flavor you already get from the vinegar, salt and pepper and the cheese. I like St. Louis Bread Co's greek dressing. You can get it at the restaurant or Shop N Save.)
Berried Delight -Emily Gibb
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups strawberries, hulled, halved
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
MIX crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate 15 min.
BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust; top with strawberries. Pour 3-1/2 cups milk into large bowl. Add dry pudding mixes. Beat 2 min. Pour over strawberries.
REFRIGERATE 4 hours or until set. Spread with remaining whipped topping just before serving. Store leftovers in refrigerator.
"Jamba Juice" Smoothies Alicia Alba
8 oz. juice or milk
2 big scoops ice cream (or non-fat frozen yogurt) or sherbet or both
1 cup frozen fruit (one type or a variety)
Ocean Sunrise:
raspberry juice, orange sherbet, strawberries, bananas
Caribbean Passion:
passion-mango juice, orange sherbet, peaches, mangos
Razzmatazz:
raspberry juice, raspberry sherbet, strawberries, bananas
Strawberries Wild:
apple-strawberry juice, vanilla ice cream, strawberries, bananas
Peach Pleasure:
peach juice, orange sherbet, peaches, bananas
Banana Berry:
apple-strawberry juice, vanilla ice cream, raspberry sherbet, blueberries, bananas
Mango Mango:
passion-mango juice, pineapple sherbet, mangos
Aloha Pineapple:
pineapple juice, pineapple sherbet, vanilla ice cream, strawberries, bananas
Orange A Peel:
orange juice, vanilla ice cream, strawberries, bananas
Peanut Butter Moo'd:
milk, vanilla ice cream, bananas, spoonful of chocolate syrup, spoonful of creamy peanut butter
Pumpkin Pleasure:
milk, vanilla ice cream, 1/4 cup frozen canned pumpkin pie filling (instead of fruit)
Nog Nog:
egg nog, vanilla ice cream, bananas
*** Add the ingredients in the order listed to give your blender an easier time of it
***Feel free to mix-it up and substitute as much as you want - just try to keep your ratio of liquid to ice cream to fruit about the same so that it will blend (add more liquid if you have problems).
***I tend to decrease the bananas in many recipes (or eliminate them completely) because the flavor can overpower the more subtle flavors.
***The original recipes call for a scoop of ice - I never do this because I think it just waters it down and makes it cheaper for the company to make (when I order from a smoothie place I always ask them to skip the ice - they usually add more of the other yummy ingredients to make up the difference)
***Most of these recipe combinations came from my memory of working at Zuka Juice, but you can go to the Jamba Juice website and look at their menu for more ideas of flavor combinations.
Fruit Pizza -Haydee Hyde ( I used only strawberries but you can use any berries and or any fruit) *from Anything Fruit night*
1 Pkg. Pillsbury sugar cookie dough
1/4 cup of sugar
1-8 oz. cream cheese
about 1 pint of strawberries.
Roll cookie dough on a pizza baking sheet and bake until done (it takes a little longer than the instruction on the pkg.) Let it cool. Mix the sugar and the cream cheese. Spread on cookie. Cut strawberries in slices and put them on top of cream cheese mixture. ENJOY!!!!!
Wednesday, December 17, 2008
Vegetarian Ventures Recipes
Chili Mac and Cheese - Pat Fuhrman
1 package macaroni and cheese, cooked according to package directions
1 can chili beans
1 can Rotel tomatoes
Mix the ingredients together and enjoy. This is a great way to pack a little protein and vegetables into your mac and cheese.
Daddy Salad - Alicia Alba
1 can kidney beans
1 can black beans
sliced tomatoes
crumbled or shredded cheese (parmesan, mozzarella, or whatever is your favorite)
Italian dressing
Toss all of the ingredients together in a bowl to taste. You can also substitute your favorite beans, cheese, or other vegetables.
Latin Lentils - Emily Gibb
1 lb bag dried lentils, sorted and rinsed
1 envelope Sazon Goya seasoning (coriander and annatto)
1 medium onion, diced
1 t crushed garlic, about 2-3 cloves
2 c. shredded carrots
1 c. shredded cheddar cheese
2 T cream cheese
½ bunch cilantro, leaves only
Salt and cumin to taste
Combine lentils, seasoning, onion, garlic, and carrots, adding enough water to cover the ingredients by about 2 inches. Bring to a boil and reduce to a simmer. Continue to add water to maintain enough water in the pan until the lentils are cooked. Some water is needed to keep lentils from sticking and to help melt the cheeses, but too much will leave the lentils soupy. Play around with it to reach your desired consistency. Once lentils are cooked, add the cheeses and stir until melted and mixed in; add cilantro. Add any extra salt and cumin to taste. This meal can be eaten as a main dish over rice, adding tofu or chicken if desired, or as a great side dish to many other meals.
Apple Crisp -Lucenda Usher
Peel 4 medium apples and slice into a buttered caserole dish.
Mix :
1 tsp. cinnamon 3/4 c. flour
1/2 c. water 1/2 c. butter
1 c sugar 3/4 c. oatmeal (optional)
Work together until crumbly. Spread over
1 package macaroni and cheese, cooked according to package directions
1 can chili beans
1 can Rotel tomatoes
Mix the ingredients together and enjoy. This is a great way to pack a little protein and vegetables into your mac and cheese.
Daddy Salad - Alicia Alba
1 can kidney beans
1 can black beans
sliced tomatoes
crumbled or shredded cheese (parmesan, mozzarella, or whatever is your favorite)
Italian dressing
Toss all of the ingredients together in a bowl to taste. You can also substitute your favorite beans, cheese, or other vegetables.
Latin Lentils - Emily Gibb
1 lb bag dried lentils, sorted and rinsed
1 envelope Sazon Goya seasoning (coriander and annatto)
1 medium onion, diced
1 t crushed garlic, about 2-3 cloves
2 c. shredded carrots
1 c. shredded cheddar cheese
2 T cream cheese
½ bunch cilantro, leaves only
Salt and cumin to taste
Combine lentils, seasoning, onion, garlic, and carrots, adding enough water to cover the ingredients by about 2 inches. Bring to a boil and reduce to a simmer. Continue to add water to maintain enough water in the pan until the lentils are cooked. Some water is needed to keep lentils from sticking and to help melt the cheeses, but too much will leave the lentils soupy. Play around with it to reach your desired consistency. Once lentils are cooked, add the cheeses and stir until melted and mixed in; add cilantro. Add any extra salt and cumin to taste. This meal can be eaten as a main dish over rice, adding tofu or chicken if desired, or as a great side dish to many other meals.
Apple Crisp -Lucenda Usher
Peel 4 medium apples and slice into a buttered caserole dish.
Mix :
1 tsp. cinnamon 3/4 c. flour
1/2 c. water 1/2 c. butter
1 c sugar 3/4 c. oatmeal (optional)
Work together until crumbly. Spread over
Thanksgiving Recipes
Garlic Mashed Potatoes- Tara Hille
10 lb. Potatoes
3- 8oz Cream Cheese (softened)
16 oz Sour Cream
1 & 1/2 cup Butter (melted)
Pepper and Garlic Salt to taste
Peel and cut potatoes in half. Place in a large pot of water to boil. Boil until easily mashed. Drain water and use beaters to smooth potatoes. Add cream cheese, sour cream, butter, garlic salt and pepper to taste. Place in a baking dish and cover with tin foil. Bake at 350 degrees for 45-60 minutes.
This makes a large amount of Potatoes. Can be cut in half.
Apple Pudding- Liberty Vollmer
3/4 Cup sugar
1/3 cup all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1 egg
1 medium apple, finely chopped (I always double the amount of apple because I love the fruit in the pudding.)
1/2 cup chopped nuts
Heat oven to 350 degrees. Beat sugar, flour, baking powder, salt, vanilla and egg in 1 1/2-quart bowl on medium speed until smooth, about 1 minute. St8ir in apple and nuts. Pour into greased pie plate, 9x1 1/4 inches. Bake until golden brown, about 30 minutes. Cut into wedges. Serve warm. 6 servings: 215 caolries per serving. (If using self-rising flour, decrease baking powder to 1 teaspoon and omit salt.)
Because this recipe does not include spices, I add cinnamon, and nutmeg to taste. This adds just the right taste.
Wassail- Fran Drown
1 gallon apple cider
2/3 cup sugar
2 teaspoon whole cloves
2 teaspoons whole allspice
2 three-inch cinnamon sticks
2 oranges, studded with cloves
Heat all ingredients except oranges: reduce heat. Cover and simmer 20 minutes. Strain punch and pour into punch bowl. Float oranges in bowl. 32 servings (about 1/2 cup each): 85 calories per serving. For a diabetic treat omit sugar.
Mom’s rolls- Malinda Williams
8 cups flour
1 cup sugar
1 cup canola oil (or shortening)
1 Tbs. yeast
4 cups milk
Scald the milk (11 min in microwave). If using canned milk, scalding isn’t necessary.
If using shortening melt it in the hot milk.
¼ cup warm water
½ tsp sugar
Add the yeast to the warm water/sugar mixture. The yeast will start to ferment and grow in the warm sugar water while you prepare the rest.
Mix the flour, sugar, milk, oil and yeast mix together. (MAKE SURE THE MILK HAS COOLED TO A WARM TEMP OR YOU WILL KILL THE YEAST).
Cover the soft dough with a moist towel and let rise in warm place until double (about 1 hour).
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
Sift together and knead into the risen dough.
Knead additional flour into dough until right consistency (not too sticky and not to floury and stiff).
Divide the dough into plastic bags (remove air from bag then seal) and refrigerate. The dough will continue to rise a little in the fridge so don’t fill the bags too full (I’ve had bags pop open).
Wait 8 hours before using for better dough.
Bake 375deg. For 20 min.
This dough lasts a good two weeks.
Cheese ball- Malinda Williams
2 (5 oz) jars kraft pimento cream cheese
1 (5 oz) jar kraft roca blue cheese
1 (8 oz) brick cream cheese
1 tsp worchestershire sauce
½ tsp accent
1 Tbs finely grated onion (easiest to grate if frozen)
Mix in food processor ( I use my egg beaters since I lack the processor)
Separate into bowls (I wrap it in plastic wrap first)
Chill for 4 hours before serving.
Good with pecans
Waldorf Salad- Jamie Hoskins
3 c. seedless or halved & seeded grapes
4 c. red apples, unpeeled, diced
1 pomegranite
3 c. celery, diced
2 c. walnuts, chopped
1 1/2 c. whipping cream, whipped
1 1/2 c. mayonnaise (Miracle Whip) ( I only use 1 cup)
1 tbsp. lemon juice
3 tbsp. sugar or to taste
Lettuce
Additional grapes & pomegranate seeds (optional)
Combine grapes, apples, celery and walnuts. Combine whipped cream,
mayonnaise, lemon juice and sugar. Mix well. Fold dressing into salad.
Chill well. Serve in lettuce-lined bowl. Garnish with additional
grapes and pomegranate seeds. Makes 12 to 15 servings.
Pecan Pie- Tiffany Caraway
This recipe makes enough filling for two pies or 48 tart size pies.
5 eggs
1 1/2 c. sugar
1 c. corn syrup
1/2 c. melted butter
2 c. pecans
1/2 tsp. vanilla (or a little more)
2 unbaked pie shells
In a bowl, mix eggs and sugar well, very very well! Then add corn syrup, butter, and vanilla. Mix and pour into pie shells. Add 1 c. of pecans to the top of each pie and bake at 375 degrees for 35 minutes.
Pecan-Topped Sweet Potatoes-Nicole Ward
3 c. cooked, mashed sweet potatoes
1 c. sugar
¼ c. butter, melted
2 eggs, well beaten
1 tsp. vanilla extract
1/3 c. evaporated milk
½ c. brown sugar
¼ c. flour
2 ½ TB butter, melted
½ c. pecan pieces
Preheat oven to 350. In a large bowl mix the first six ingredients and place into a 2-quart casserole. Combine last four ingredients and sprinkle on top of sweet potatoes. Bake uncovered at 350 for 25-30 minutes or until top is crispy.
Pumpkin Oatmeal Cookies- Nicole Ward
1 c. butter, melted and slightly cooled
1 c. sugar
½ c. brown sugar
1/3 c. pumpkin
1 egg
1 tsp vanilla
1 ¼ c. flour
2 c. oats
½ c. toasted chopped pecans or Chocolate chips
½ c. dried cherries (or craisins)
Heaping ½ tsp. cinnamon
¼ tsp ground nutmeg
½ tsp. salt
½ tsp baking soda
Mix butter, sugar, brown sugar & pumpkin. Mix well. Add egg & vanilla. Mix until smooth. Add remaining ingredients. Place on greased cookie sheet. Bake 10 minutes at 350.
Pumpkin Roll-Emily Barnet
Cake:
3 eggs
2/3 c. pumpkin
1 c. sugar
1 tsp. lemon juice
¾ c. flour
1 tsp. ginger
1 tsp. powder
½ tsp. salt
2 tsp. cinnamon
Mix together. Grease and flour a cookie sheet and pour in the batter, spreading evenly over ¾ of the pan (spreading it over the entire sheet will make it too thin). Bake at 375º for 10 minutes. Coat a dish towel in powdered sugar and turn the cake out onto the towel. Roll up the cake in the towel and allow it to cool (you do this so the cake cools in a roll so it will roll up easily after the filling is added).
Filling:
1 c. powdered sugar
4 TB butter
6 oz. cream cheese
½ tsp. vanilla
Beat until smooth. Unroll cake and spread filling over the top. Roll back up and refrigerate. This tastes best if it has been chilled several hours or over night.
Apple Cranberry Casserole- Heidi Fournier
Combine:
6 cups apples, chopped and peeled
1 1/2 cups dried cranberries
1 cup sugar
1/2 cup water
Topping:
1/2 cup melted margarine/butter
1 1/2 cups oats
1/2 cup brown sugar
1/3 cup flour
1/2 cup chopped pecans
Place apple cranberry mixture in casserole dish and cover with the oat topping. Bake at 350 for 1 hour.
Lemon Jello Salad- Janae Lott
This recipe can be cut in half
1 Large box lemon Jello
2 cups drained crushed pineapple
4 bananas
2 cups marshmallows
2 eggs
¾ cup sugar
4 Tbs cornstarch
1 pint heavy cream
1 tsp vanilla
¼ cup sugar
Step one:
Prepare jello as directed on the box. Drain the pineapple juice and set the juice aside. Pour the drained pineapple, 2 cups marshmallows, and sliced bananas into liquid jello. Put into a 9x13 pan and refrigerate.
Step two:
In a pan heat 1 cup drained pineapple juice, 1 cup water, ¾ cup sugar, 4
Tbs cornstarch, and 2 beaten eggs. Stir consistently until thick and refrigerate.
Step three:
Make whipping cream: beat 1 pint heavy cream, 1 tsp vanilla, and ¼ cup sugar until thick and foamy.
After step two is completely cool, beat together with step three. Pour mixture over set jello and refrigerate until serve.
Banana Cream Pie - Abbie Hafen
1 cup milk
1 pint half and half
1 tsp vanilla
3 tbsp flour
1/4 tsp salt
1/2 cup sugar
1 tbsp cornstarch
3 egg yolks
scald milk and half & half. In a bowl mix dry ingredients together and then add to the scalded milk UNTIL THICK.
Take off the heat and add the beaten egg yolks. Put back on the heat and cook a few minutes longer. Stir it
constantly to prevent scorching. take if off the heat and add 1 tsp vanilla. Put mixture in a bowl and cover with
saran wrap. (place saran wrap directly on the cream filling so it is touching it). then before placing it in a cooked pie
crust whip it with electric mixer. this makes it more creamy.
this makes one pie. I put bananas in the bottom of the cooked pie crust and then put the filling in and then place more
banana on the top. you can also use coconut instead if you desire!!
Lion House Roll Recipe - Leigh Christensen
2 tablespoons yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, margarine or shortening
2 tablespoons salt
2/3 cup dry milk
1 egg
5-6 cups flour
Mix yeast and water, let stand 5 minutes. Add sugar, butter, salt, dry milk, egg and 2 cups of flour. Beat until smooth. Gradually add remaining flour until soft dough is formed. Turn onto lightly floured board (or knead in stand mixer), cover and let double. Punch down the dough and divide into thirds. Roll each section into circles and cut into 12 pie-shaped pieces. Roll the slices into crescents and place on greased cookie sheet. Let rise until double. Bake at 400 degrees for 10-15 minutes.
Pecan-Topped Sweet Potatoes- Jamie Hoskins
Preheat oven to 350.
In a large bowl mix:
3 c. cooked, mashed sweet potatoes
1 c. sugar
¼ c. butter, melted
2 beaten eggs
1 tsp. vanilla extract
1/3 c. evaporated milk
Place into a 2-quart casserole dish.
Mix:
½ c. brown sugar
¼ c. flour
2 ½ TB butter, melted
½ c. pecan pieces Sprinkle on top of sweet potatoes. Bake uncovered at 350 for 25 minutes.
Top with marshmallows’ and bake another 5-10 minutes or until marshmallow are golden.
Bread Loaves or Rolls- Emily Gibb
5 cups flour (any combination of wheat and white, I do half and half)
1 egg
¼ cup oil
½ cup sugar
2 teaspoons salt
5 teaspoons yeast
2 cups water, hottest from your tap
Flour – up to 1 ½ cups extra to get the right consistency
Preheat oven to 350 and grease two bread pans, or larger pans if you are making rolls. Mix all ingredients in order listed, scraping the dough hook after the egg and oil, if using stand mixer.
Add the rest of the ingredients. Dough will be sticky, so continue adding flour in small increments until the dough pulls from the side of the bowl and is no longer sticky, but is still tacky. Either knead the dough by hand or let it knead in the stand mixer for a few minutes. Remove dough from bowl and separate into two equal parts, rolling out with a rolling pin and then rolling up with your hands, pinching the sides (for bread loaves) or into small-ish balls for rolls. Let rise until about doubled in size and then bake for 25-30 minutes. Remove from pan to a cooling rack immediately and melt some butter over the tops. Enjoy!
*I don’t do rolls often enough to really know how many this recipe makes, so just experiment and have fun with it.
Pumpkin Spice Frosted Cake- Chelsie Pederson
Cake:
1 spice cake mix
1 15 oz can pumpkin
1 cup Miracle Whip
3 eggs
Beat together and pour in greased 9X13 pan. Bake at 350 for 30 minutes. Cool and frost with cream cheese frosting.
Cream Cheese Frosting:
1 8oz package cream cheese, softened.
¼ cup butter, softened
2 tbl. Milk
1 tsp vanilla
4 cups powdered sugar
10 lb. Potatoes
3- 8oz Cream Cheese (softened)
16 oz Sour Cream
1 & 1/2 cup Butter (melted)
Pepper and Garlic Salt to taste
Peel and cut potatoes in half. Place in a large pot of water to boil. Boil until easily mashed. Drain water and use beaters to smooth potatoes. Add cream cheese, sour cream, butter, garlic salt and pepper to taste. Place in a baking dish and cover with tin foil. Bake at 350 degrees for 45-60 minutes.
This makes a large amount of Potatoes. Can be cut in half.
Apple Pudding- Liberty Vollmer
3/4 Cup sugar
1/3 cup all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1 egg
1 medium apple, finely chopped (I always double the amount of apple because I love the fruit in the pudding.)
1/2 cup chopped nuts
Heat oven to 350 degrees. Beat sugar, flour, baking powder, salt, vanilla and egg in 1 1/2-quart bowl on medium speed until smooth, about 1 minute. St8ir in apple and nuts. Pour into greased pie plate, 9x1 1/4 inches. Bake until golden brown, about 30 minutes. Cut into wedges. Serve warm. 6 servings: 215 caolries per serving. (If using self-rising flour, decrease baking powder to 1 teaspoon and omit salt.)
Because this recipe does not include spices, I add cinnamon, and nutmeg to taste. This adds just the right taste.
Wassail- Fran Drown
1 gallon apple cider
2/3 cup sugar
2 teaspoon whole cloves
2 teaspoons whole allspice
2 three-inch cinnamon sticks
2 oranges, studded with cloves
Heat all ingredients except oranges: reduce heat. Cover and simmer 20 minutes. Strain punch and pour into punch bowl. Float oranges in bowl. 32 servings (about 1/2 cup each): 85 calories per serving. For a diabetic treat omit sugar.
Mom’s rolls- Malinda Williams
8 cups flour
1 cup sugar
1 cup canola oil (or shortening)
1 Tbs. yeast
4 cups milk
Scald the milk (11 min in microwave). If using canned milk, scalding isn’t necessary.
If using shortening melt it in the hot milk.
¼ cup warm water
½ tsp sugar
Add the yeast to the warm water/sugar mixture. The yeast will start to ferment and grow in the warm sugar water while you prepare the rest.
Mix the flour, sugar, milk, oil and yeast mix together. (MAKE SURE THE MILK HAS COOLED TO A WARM TEMP OR YOU WILL KILL THE YEAST).
Cover the soft dough with a moist towel and let rise in warm place until double (about 1 hour).
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
Sift together and knead into the risen dough.
Knead additional flour into dough until right consistency (not too sticky and not to floury and stiff).
Divide the dough into plastic bags (remove air from bag then seal) and refrigerate. The dough will continue to rise a little in the fridge so don’t fill the bags too full (I’ve had bags pop open).
Wait 8 hours before using for better dough.
Bake 375deg. For 20 min.
This dough lasts a good two weeks.
Cheese ball- Malinda Williams
2 (5 oz) jars kraft pimento cream cheese
1 (5 oz) jar kraft roca blue cheese
1 (8 oz) brick cream cheese
1 tsp worchestershire sauce
½ tsp accent
1 Tbs finely grated onion (easiest to grate if frozen)
Mix in food processor ( I use my egg beaters since I lack the processor)
Separate into bowls (I wrap it in plastic wrap first)
Chill for 4 hours before serving.
Good with pecans
Waldorf Salad- Jamie Hoskins
3 c. seedless or halved & seeded grapes
4 c. red apples, unpeeled, diced
1 pomegranite
3 c. celery, diced
2 c. walnuts, chopped
1 1/2 c. whipping cream, whipped
1 1/2 c. mayonnaise (Miracle Whip) ( I only use 1 cup)
1 tbsp. lemon juice
3 tbsp. sugar or to taste
Lettuce
Additional grapes & pomegranate seeds (optional)
Combine grapes, apples, celery and walnuts. Combine whipped cream,
mayonnaise, lemon juice and sugar. Mix well. Fold dressing into salad.
Chill well. Serve in lettuce-lined bowl. Garnish with additional
grapes and pomegranate seeds. Makes 12 to 15 servings.
Pecan Pie- Tiffany Caraway
This recipe makes enough filling for two pies or 48 tart size pies.
5 eggs
1 1/2 c. sugar
1 c. corn syrup
1/2 c. melted butter
2 c. pecans
1/2 tsp. vanilla (or a little more)
2 unbaked pie shells
In a bowl, mix eggs and sugar well, very very well! Then add corn syrup, butter, and vanilla. Mix and pour into pie shells. Add 1 c. of pecans to the top of each pie and bake at 375 degrees for 35 minutes.
Pecan-Topped Sweet Potatoes-Nicole Ward
3 c. cooked, mashed sweet potatoes
1 c. sugar
¼ c. butter, melted
2 eggs, well beaten
1 tsp. vanilla extract
1/3 c. evaporated milk
½ c. brown sugar
¼ c. flour
2 ½ TB butter, melted
½ c. pecan pieces
Preheat oven to 350. In a large bowl mix the first six ingredients and place into a 2-quart casserole. Combine last four ingredients and sprinkle on top of sweet potatoes. Bake uncovered at 350 for 25-30 minutes or until top is crispy.
Pumpkin Oatmeal Cookies- Nicole Ward
1 c. butter, melted and slightly cooled
1 c. sugar
½ c. brown sugar
1/3 c. pumpkin
1 egg
1 tsp vanilla
1 ¼ c. flour
2 c. oats
½ c. toasted chopped pecans or Chocolate chips
½ c. dried cherries (or craisins)
Heaping ½ tsp. cinnamon
¼ tsp ground nutmeg
½ tsp. salt
½ tsp baking soda
Mix butter, sugar, brown sugar & pumpkin. Mix well. Add egg & vanilla. Mix until smooth. Add remaining ingredients. Place on greased cookie sheet. Bake 10 minutes at 350.
Pumpkin Roll-Emily Barnet
Cake:
3 eggs
2/3 c. pumpkin
1 c. sugar
1 tsp. lemon juice
¾ c. flour
1 tsp. ginger
1 tsp. powder
½ tsp. salt
2 tsp. cinnamon
Mix together. Grease and flour a cookie sheet and pour in the batter, spreading evenly over ¾ of the pan (spreading it over the entire sheet will make it too thin). Bake at 375º for 10 minutes. Coat a dish towel in powdered sugar and turn the cake out onto the towel. Roll up the cake in the towel and allow it to cool (you do this so the cake cools in a roll so it will roll up easily after the filling is added).
Filling:
1 c. powdered sugar
4 TB butter
6 oz. cream cheese
½ tsp. vanilla
Beat until smooth. Unroll cake and spread filling over the top. Roll back up and refrigerate. This tastes best if it has been chilled several hours or over night.
Apple Cranberry Casserole- Heidi Fournier
Combine:
6 cups apples, chopped and peeled
1 1/2 cups dried cranberries
1 cup sugar
1/2 cup water
Topping:
1/2 cup melted margarine/butter
1 1/2 cups oats
1/2 cup brown sugar
1/3 cup flour
1/2 cup chopped pecans
Place apple cranberry mixture in casserole dish and cover with the oat topping. Bake at 350 for 1 hour.
Lemon Jello Salad- Janae Lott
This recipe can be cut in half
1 Large box lemon Jello
2 cups drained crushed pineapple
4 bananas
2 cups marshmallows
2 eggs
¾ cup sugar
4 Tbs cornstarch
1 pint heavy cream
1 tsp vanilla
¼ cup sugar
Step one:
Prepare jello as directed on the box. Drain the pineapple juice and set the juice aside. Pour the drained pineapple, 2 cups marshmallows, and sliced bananas into liquid jello. Put into a 9x13 pan and refrigerate.
Step two:
In a pan heat 1 cup drained pineapple juice, 1 cup water, ¾ cup sugar, 4
Tbs cornstarch, and 2 beaten eggs. Stir consistently until thick and refrigerate.
Step three:
Make whipping cream: beat 1 pint heavy cream, 1 tsp vanilla, and ¼ cup sugar until thick and foamy.
After step two is completely cool, beat together with step three. Pour mixture over set jello and refrigerate until serve.
Banana Cream Pie - Abbie Hafen
1 cup milk
1 pint half and half
1 tsp vanilla
3 tbsp flour
1/4 tsp salt
1/2 cup sugar
1 tbsp cornstarch
3 egg yolks
scald milk and half & half. In a bowl mix dry ingredients together and then add to the scalded milk UNTIL THICK.
Take off the heat and add the beaten egg yolks. Put back on the heat and cook a few minutes longer. Stir it
constantly to prevent scorching. take if off the heat and add 1 tsp vanilla. Put mixture in a bowl and cover with
saran wrap. (place saran wrap directly on the cream filling so it is touching it). then before placing it in a cooked pie
crust whip it with electric mixer. this makes it more creamy.
this makes one pie. I put bananas in the bottom of the cooked pie crust and then put the filling in and then place more
banana on the top. you can also use coconut instead if you desire!!
Lion House Roll Recipe - Leigh Christensen
2 tablespoons yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, margarine or shortening
2 tablespoons salt
2/3 cup dry milk
1 egg
5-6 cups flour
Mix yeast and water, let stand 5 minutes. Add sugar, butter, salt, dry milk, egg and 2 cups of flour. Beat until smooth. Gradually add remaining flour until soft dough is formed. Turn onto lightly floured board (or knead in stand mixer), cover and let double. Punch down the dough and divide into thirds. Roll each section into circles and cut into 12 pie-shaped pieces. Roll the slices into crescents and place on greased cookie sheet. Let rise until double. Bake at 400 degrees for 10-15 minutes.
Pecan-Topped Sweet Potatoes- Jamie Hoskins
Preheat oven to 350.
In a large bowl mix:
3 c. cooked, mashed sweet potatoes
1 c. sugar
¼ c. butter, melted
2 beaten eggs
1 tsp. vanilla extract
1/3 c. evaporated milk
Place into a 2-quart casserole dish.
Mix:
½ c. brown sugar
¼ c. flour
2 ½ TB butter, melted
½ c. pecan pieces Sprinkle on top of sweet potatoes. Bake uncovered at 350 for 25 minutes.
Top with marshmallows’ and bake another 5-10 minutes or until marshmallow are golden.
Bread Loaves or Rolls- Emily Gibb
5 cups flour (any combination of wheat and white, I do half and half)
1 egg
¼ cup oil
½ cup sugar
2 teaspoons salt
5 teaspoons yeast
2 cups water, hottest from your tap
Flour – up to 1 ½ cups extra to get the right consistency
Preheat oven to 350 and grease two bread pans, or larger pans if you are making rolls. Mix all ingredients in order listed, scraping the dough hook after the egg and oil, if using stand mixer.
Add the rest of the ingredients. Dough will be sticky, so continue adding flour in small increments until the dough pulls from the side of the bowl and is no longer sticky, but is still tacky. Either knead the dough by hand or let it knead in the stand mixer for a few minutes. Remove dough from bowl and separate into two equal parts, rolling out with a rolling pin and then rolling up with your hands, pinching the sides (for bread loaves) or into small-ish balls for rolls. Let rise until about doubled in size and then bake for 25-30 minutes. Remove from pan to a cooling rack immediately and melt some butter over the tops. Enjoy!
*I don’t do rolls often enough to really know how many this recipe makes, so just experiment and have fun with it.
Pumpkin Spice Frosted Cake- Chelsie Pederson
Cake:
1 spice cake mix
1 15 oz can pumpkin
1 cup Miracle Whip
3 eggs
Beat together and pour in greased 9X13 pan. Bake at 350 for 30 minutes. Cool and frost with cream cheese frosting.
Cream Cheese Frosting:
1 8oz package cream cheese, softened.
¼ cup butter, softened
2 tbl. Milk
1 tsp vanilla
4 cups powdered sugar
Thai cooking -Amy Larson
Summer Rolls
Summer rolls are tasty, healthy and fun. You can serve it as a starter or a meal on its own. The possibilities for fillings are endless! This is just a basic recipe to get you started. Add and omit things according to your own taste. Kids can help too.
• Package of 8.5 inch rice paper wrappers (try an Asian market—usually they come in a round package the same shape as the wrappers)
• Some vermicelli noodles (very thin noodles—also available at an Asian
• Lettuce leaves (Romaine hearts work well)
• Shredded or julienned carrots
• Bean sprouts
• Any herbs you like: mint, cilantro, basil
• Green onions
• Sliced grilled chicken breasts
Fill a shallow dish with warm water. Immerse one sheet of rice paper in the water until it is pliable and most of the texture from the dry wrapper is gone. Transfer rice paper to paper towels or moist dish towel to absorb excess water. Leave 1 inch uncovered on the edge closest to you and start layering on the ingredients. Use less filling than that you should. If you overstuff the wrapper it will tear. Fold wrapper once over the filling, then fold in the sides and continue to roll tightly to the end. Keep rolls covered with a damp towel. DO NOT REFRIGERATE. Best if eaten within half an hour.
There are a lot of options for dipping sauces. Here are a few I like. MAKE SURE TO TASTE AND ADUST AS NECESSARY FOR YOUR LIKING.
Spicy peanut dipping sauce
Heat in a small saucepan over medium heat:
2 teaspoons vegetable oil
Add and cool, stirring for 5 seconds:
4 cloves garlic, finely chopped
1 small fresh Thai chili pepper, seeded and minced
Add and cook, stirring until thickened, about 4 minutes:
1 cup water
¼ cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
1 tsp. packed light brown sugar, or to taste
3 Tbsp. chopped unsalted roasted peanuts
Remove from heat and stir in, if desired:
1 Tbsp. finely chopped fresh mint leaves
Serve warm or at room temperature. This sauce will keep, covered and refrigerated, for up to 1 week.
Sweet chili dipping sauce
¼ cup rice wine vinegar
2 Tbsp. fish sauce
¼ cup hot water
2 Tbsp. sugar
1 lime, juiced
1 tsp. minced garlic
1 tsp. red chili paste
Green Papaya Salad
(Som Tum Thai)
Som Tum is a hit with almost everyone who has a chance to taste it. It is traditionally made using a mortar and pestle. If you don’t have a mortar or pestle, mince the Thai chili and garlic and combine all of the ingredients in a mixing bowl. I find that it’s a bit easier to mix everything in a Ziploc bag. That way, you can thoroughly mix all the ingredients without getting anything else dirty.
Shredded carrots or cucumbers can be substituted for shredded green papaya. It’ll just be a cucumber or carrot som tum instead of a papaya som tum. This should have the sweet, sour, hot and slightly salty explosion of flavor right when you put it in your mouth. The level of heat will depend on how many chili peppers you use. If you don’t have fresh peppers on hand, go ahead and use the crushed red pepper flakes that you can get from any grocery store.
1 pound shredded green papaya (use a julienned shredder if you have one)
2 Thai chilies (add more pepper if you want it hotter!)
1 small clove of garlic
2 strings long bean (cut into 1 inch lengths) ( optional)
1 tablespoon chopped roasted peanut
5 cherry tomatoes (cut in half) ( any type of tomatoes will do)
1 ½ tablespoon palm sugar (or white sugar)
1 ½ tablespoons lime juice
1 ½ tablespoons fish sauce
Serve this salad with any grilled meat or fish and rice, and your mouth will thank you!
Tip: Fresh peppers can be washed, stems removed and then stored in the freezer.
Laap (or Larp) Chicken
This very typical Lao dish may also be made with Beef, pork, turkey or fish. This is a very healthy dish that’s packed with flavor. You can cut back on herbs that you don’t like or don’t have readily on hand. This is supposed to taste savory and somewhat sour with the mingling of the different aromatic herbs. You can also put all the ingredients in a Ziploc bag and mix it up that way.
1 lb. skinless boneless chicken breasts
2 Tbsp ground toasted rice
2 stalks of green onions
3 Tbsp coarsely chopped Mint (optional, but adds zing)
3 Tbsp coarsely chopped fresh cilantro
2 Tbsp fresh lime juice
11/2 Tbsp Asian fish sauce
1 tsp finely minced white part of lemongrass (optional)
1 tsp finely minced galangal (optional)
1 to 2 small (1-inch) fresh Asian chilies such as bird or Thai, minced (optional- for heat)
Directions:
1. Cook chicken breast in however way you would like it cook. Most recipes will ask for ground meat to be cooked with a little oil on the stovetop. To keep it healthier, I prefer meat grilled or cooked in the oven.
2. Slice chicken into thin slices, or chop into a small, mince-meat-like consistency.
3. Mix all the ingredients together in a bowl and serve with a plate of fresh veggies.
How to make ground toasted rice
1. Toast rice (straight from the bag) in a dry, small heavy skillet over moderately high heat, stirring constantly, until golden brown, 4 to 6 minutes (rice will smoke).
2. Grind to a coarse powder in an electric coffee/spice grinder or with a mortar and pestle.
3. Store in a container for future use. If you store it in the freezer, it’ll last for a very long time.
Pad Thai
This is a great website to look at before you start cooking your Pad Thai. The author of this blog did a great job at explaining the ins and outs of making a great Pad Thai.
http://chezpim.typepad.com/blogs/2007/01/pad_thai_for_be.html
However, it does not give exact measurements (my style!), so here is another one with exact measurements:
http://www.importfood.com/recipes/tstirfryNoodle.html
Check out this website for the recipe. I know it seems like a huge list of ingredients, but you can cut out anything you can’t get, don’t like or plain just don’t have. Having said that, following are bare basic ingredients that you’ll need:
1. Rice Stick Noodles (Pho Noodles)
2. Garlic and shallots (if you don’t have shallots, try using diced onions or the white part of the green onion stalk)
3. Fish sauce (if you want, you can add half soy sauce and half the fish sauce)
4. Something sour (tamarind or vinegar)
5. Something sweet (sugar or palm sugar)
6. Chicken, shrimp and/or tofu
I also add something spicy (red pepper flakes work just fine)
Be sure to mix up your sauces first and give it a taste. It should taste a little salty mingled with sweet and sour flavor. Have the sauce sitting near your stove and slowly add it to your noodles. Be sure to taste your noodles (for you might not need all the sauce) especially if you’re cutting back on the one or more of the ingredients. The unused sauce can be store in the refrigerator for future pad thais.
Tip: I find that I have better control if I use tongs to stir the noodles during cooking. Also, a cheap wok will last you for years and works for the best for making delicious Pad Thai.
This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & video (below) for others. For a very simple, fast, easy-to-prepare Pad Thai, please click here for an instant version--you can start with that and add more ingredients to change the flavor as well.
This recipe requires 1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.
Pad Thai
Ingredients
8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots
1/4 cup dried shrimp or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.
Method
Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.
Garnish
Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.
Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.
Summer rolls are tasty, healthy and fun. You can serve it as a starter or a meal on its own. The possibilities for fillings are endless! This is just a basic recipe to get you started. Add and omit things according to your own taste. Kids can help too.
• Package of 8.5 inch rice paper wrappers (try an Asian market—usually they come in a round package the same shape as the wrappers)
• Some vermicelli noodles (very thin noodles—also available at an Asian
• Lettuce leaves (Romaine hearts work well)
• Shredded or julienned carrots
• Bean sprouts
• Any herbs you like: mint, cilantro, basil
• Green onions
• Sliced grilled chicken breasts
Fill a shallow dish with warm water. Immerse one sheet of rice paper in the water until it is pliable and most of the texture from the dry wrapper is gone. Transfer rice paper to paper towels or moist dish towel to absorb excess water. Leave 1 inch uncovered on the edge closest to you and start layering on the ingredients. Use less filling than that you should. If you overstuff the wrapper it will tear. Fold wrapper once over the filling, then fold in the sides and continue to roll tightly to the end. Keep rolls covered with a damp towel. DO NOT REFRIGERATE. Best if eaten within half an hour.
There are a lot of options for dipping sauces. Here are a few I like. MAKE SURE TO TASTE AND ADUST AS NECESSARY FOR YOUR LIKING.
Spicy peanut dipping sauce
Heat in a small saucepan over medium heat:
2 teaspoons vegetable oil
Add and cool, stirring for 5 seconds:
4 cloves garlic, finely chopped
1 small fresh Thai chili pepper, seeded and minced
Add and cook, stirring until thickened, about 4 minutes:
1 cup water
¼ cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
1 tsp. packed light brown sugar, or to taste
3 Tbsp. chopped unsalted roasted peanuts
Remove from heat and stir in, if desired:
1 Tbsp. finely chopped fresh mint leaves
Serve warm or at room temperature. This sauce will keep, covered and refrigerated, for up to 1 week.
Sweet chili dipping sauce
¼ cup rice wine vinegar
2 Tbsp. fish sauce
¼ cup hot water
2 Tbsp. sugar
1 lime, juiced
1 tsp. minced garlic
1 tsp. red chili paste
Green Papaya Salad
(Som Tum Thai)
Som Tum is a hit with almost everyone who has a chance to taste it. It is traditionally made using a mortar and pestle. If you don’t have a mortar or pestle, mince the Thai chili and garlic and combine all of the ingredients in a mixing bowl. I find that it’s a bit easier to mix everything in a Ziploc bag. That way, you can thoroughly mix all the ingredients without getting anything else dirty.
Shredded carrots or cucumbers can be substituted for shredded green papaya. It’ll just be a cucumber or carrot som tum instead of a papaya som tum. This should have the sweet, sour, hot and slightly salty explosion of flavor right when you put it in your mouth. The level of heat will depend on how many chili peppers you use. If you don’t have fresh peppers on hand, go ahead and use the crushed red pepper flakes that you can get from any grocery store.
1 pound shredded green papaya (use a julienned shredder if you have one)
2 Thai chilies (add more pepper if you want it hotter!)
1 small clove of garlic
2 strings long bean (cut into 1 inch lengths) ( optional)
1 tablespoon chopped roasted peanut
5 cherry tomatoes (cut in half) ( any type of tomatoes will do)
1 ½ tablespoon palm sugar (or white sugar)
1 ½ tablespoons lime juice
1 ½ tablespoons fish sauce
Serve this salad with any grilled meat or fish and rice, and your mouth will thank you!
Tip: Fresh peppers can be washed, stems removed and then stored in the freezer.
Laap (or Larp) Chicken
This very typical Lao dish may also be made with Beef, pork, turkey or fish. This is a very healthy dish that’s packed with flavor. You can cut back on herbs that you don’t like or don’t have readily on hand. This is supposed to taste savory and somewhat sour with the mingling of the different aromatic herbs. You can also put all the ingredients in a Ziploc bag and mix it up that way.
1 lb. skinless boneless chicken breasts
2 Tbsp ground toasted rice
2 stalks of green onions
3 Tbsp coarsely chopped Mint (optional, but adds zing)
3 Tbsp coarsely chopped fresh cilantro
2 Tbsp fresh lime juice
11/2 Tbsp Asian fish sauce
1 tsp finely minced white part of lemongrass (optional)
1 tsp finely minced galangal (optional)
1 to 2 small (1-inch) fresh Asian chilies such as bird or Thai, minced (optional- for heat)
Directions:
1. Cook chicken breast in however way you would like it cook. Most recipes will ask for ground meat to be cooked with a little oil on the stovetop. To keep it healthier, I prefer meat grilled or cooked in the oven.
2. Slice chicken into thin slices, or chop into a small, mince-meat-like consistency.
3. Mix all the ingredients together in a bowl and serve with a plate of fresh veggies.
How to make ground toasted rice
1. Toast rice (straight from the bag) in a dry, small heavy skillet over moderately high heat, stirring constantly, until golden brown, 4 to 6 minutes (rice will smoke).
2. Grind to a coarse powder in an electric coffee/spice grinder or with a mortar and pestle.
3. Store in a container for future use. If you store it in the freezer, it’ll last for a very long time.
Pad Thai
This is a great website to look at before you start cooking your Pad Thai. The author of this blog did a great job at explaining the ins and outs of making a great Pad Thai.
http://chezpim.typepad.com/blogs/2007/01/pad_thai_for_be.html
However, it does not give exact measurements (my style!), so here is another one with exact measurements:
http://www.importfood.com/recipes/tstirfryNoodle.html
Check out this website for the recipe. I know it seems like a huge list of ingredients, but you can cut out anything you can’t get, don’t like or plain just don’t have. Having said that, following are bare basic ingredients that you’ll need:
1. Rice Stick Noodles (Pho Noodles)
2. Garlic and shallots (if you don’t have shallots, try using diced onions or the white part of the green onion stalk)
3. Fish sauce (if you want, you can add half soy sauce and half the fish sauce)
4. Something sour (tamarind or vinegar)
5. Something sweet (sugar or palm sugar)
6. Chicken, shrimp and/or tofu
I also add something spicy (red pepper flakes work just fine)
Be sure to mix up your sauces first and give it a taste. It should taste a little salty mingled with sweet and sour flavor. Have the sauce sitting near your stove and slowly add it to your noodles. Be sure to taste your noodles (for you might not need all the sauce) especially if you’re cutting back on the one or more of the ingredients. The unused sauce can be store in the refrigerator for future pad thais.
Tip: I find that I have better control if I use tongs to stir the noodles during cooking. Also, a cheap wok will last you for years and works for the best for making delicious Pad Thai.
This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & video (below) for others. For a very simple, fast, easy-to-prepare Pad Thai, please click here for an instant version--you can start with that and add more ingredients to change the flavor as well.
This recipe requires 1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.
Pad Thai
Ingredients
8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots
1/4 cup dried shrimp or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.
Method
Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.
Garnish
Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.
Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.
Surprise Night Recipes
Ham with Rice and Pineapple—Pat Fuhriman
4 cups instant rice
1 pkg chicken noodle soup (Lipton type)
5 cups water
1 small onion chopped/diced
3/4 cup chopped celery
1 can crushed pineapple
Ham cubed/diced/sliced
Spices "to taste"
Cumin
Oregano
Soy Sauce
Worcestershire Sauce
Cream Cheese Dip—Brooke Stevenson
8 oz. package of cream cheese softened
Large container of small curd cottage cheese
Bacon bits - as many as you like
2 Green onions
Garlic salt
Season all
Mix all ingredients together and season to taste. Serve on ritz crackers.
Jerk Chicken Salad—Pampered Chef-- Jamie Hoskins
1 T. Olive oil
1 T. Jamaican Jerk Rub
1 pound chicken tenders
1/2 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 can black beans (drained)
6 slices bacon, cooked, drained, and crumbled.
Dressing
2 limes
1/3 cup mayo
2 T. pineapple preserves
Whisk together oil and jerk rub. Add chicken. Coat well and set
aside. Cut pineapple into 1/4 inch slices. Heat pan over medium heat
for 5 minutes. Add chicken and cook 3-5 minutes on each side. Remove
and cut into bite size pieces. Add pineapple and cook one minute on
each side. Remove and set aside with chicken.
Thinly slice bell pepper and green onions. Arrange large romaine
leaves on a large round platter with top of pineapple in the center.
Chop remaining romaine lettuce. Layer in lettuce leaves as follows:
Additional lettuce, beans, chicken, pineapple, bell pepper, bacon, and
onion.
Dressing: zest one lime. Juice both limes and add zest to lime juice.
Mix in mayo and pineapple preserves. Drizzle over salad.
Three Cheese Tomato Appetizer Tart— Pampered Chef—Wendee Bacon
1 refrigerated pie crust (from 15 ounce package) soften as directed on package
1 cup (4oz) shredded mozzarella cheese, divided
1 package (8 ounces) reduced fat cream cheese, softened
1 egg
2 Tablespoons all-purpose flour
2 garlic cloves, pressed
¼ cup snipped fresh basil leaves
3 plum tomatoes, thinly sliced
2 Tablespoons (1/2 ounce) grated fresh parmesan cheese
Additional snipped basil (optional)
Pre-heat oven to 400 degrees. Gently unfold crust onto Baker’s Mat; roll to an 11 ½ inch circle. Press into bottom and up sides of Tart pan. Prick bottom of crust. Bake 10-12 minutes or until golden brown; remove from oven. Sprinkle with half mozzarella cheese and set aside.
In a Classic batter bowl, combine cream cheese, egg, flour, and garlic pressed with Garlic press; whisk until smooth. Add remaining mozzarella cheese and basil; mix well. Spread cheese mixture over crust using Small spreader.
Thinly slice tomatoes using Ultimate Slice and Grate fitted with a v-shape blade. Arrange tomato slices in a overlapping circular pattern to completely cover cheese mixture. Sprinkle with parmesan cheese. Bake 18-20 minutes or until cheese is melted and edge of crust is deep golden brown. Let stand 5 minutes; sprinkled with additional snipped basil, if desired.
Yield: 12 servings.
Philadelphia Oreo no-bake cheesecake—Kraft Foods—Tara Hille
1 pkg. (1lb. 2oz) Oreo Chocolate Sandwich cookies, divided
¼ cup (1/2 stick) butter, melted
4 pkg. (8oz. each) Philadelphia cream cheese, softened
½ cup sugar
1 tsp. vanilla
1 tub (8oz) Cool Whip whipped topping, thawed
Line 13x 9 inch pan with foil, with ends of foil extending over sides of pan. Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in hipped topping and chopped cookies. Spoon over crust; cover.
Refrigerate 4 hours until firm. Store leftover cheesecake in refrigerator.
Serves 24
Creamy Lemon Squares—Kraft Foods—Emily Barnett
20 Reduced Fat NILLA Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
2 tsp. powdered sugar
PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.
Red Lobster Biscuits (from Tiffany Caraway)—Malinda Williams
2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheddar cheese
1/2 c. buttler or margarine, melted
1/4 tsp. garlic powder
Heat oven to 450 deg. Mix Bisquick, milk, and cheese until soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 minutes, until golden brown. Mix butter and garlic powder. brush mixture over warm biscuits before removing from cookie sheet.
4 cups instant rice
1 pkg chicken noodle soup (Lipton type)
5 cups water
1 small onion chopped/diced
3/4 cup chopped celery
1 can crushed pineapple
Ham cubed/diced/sliced
Spices "to taste"
Cumin
Oregano
Soy Sauce
Worcestershire Sauce
Cream Cheese Dip—Brooke Stevenson
8 oz. package of cream cheese softened
Large container of small curd cottage cheese
Bacon bits - as many as you like
2 Green onions
Garlic salt
Season all
Mix all ingredients together and season to taste. Serve on ritz crackers.
Jerk Chicken Salad—Pampered Chef-- Jamie Hoskins
1 T. Olive oil
1 T. Jamaican Jerk Rub
1 pound chicken tenders
1/2 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 can black beans (drained)
6 slices bacon, cooked, drained, and crumbled.
Dressing
2 limes
1/3 cup mayo
2 T. pineapple preserves
Whisk together oil and jerk rub. Add chicken. Coat well and set
aside. Cut pineapple into 1/4 inch slices. Heat pan over medium heat
for 5 minutes. Add chicken and cook 3-5 minutes on each side. Remove
and cut into bite size pieces. Add pineapple and cook one minute on
each side. Remove and set aside with chicken.
Thinly slice bell pepper and green onions. Arrange large romaine
leaves on a large round platter with top of pineapple in the center.
Chop remaining romaine lettuce. Layer in lettuce leaves as follows:
Additional lettuce, beans, chicken, pineapple, bell pepper, bacon, and
onion.
Dressing: zest one lime. Juice both limes and add zest to lime juice.
Mix in mayo and pineapple preserves. Drizzle over salad.
Three Cheese Tomato Appetizer Tart— Pampered Chef—Wendee Bacon
1 refrigerated pie crust (from 15 ounce package) soften as directed on package
1 cup (4oz) shredded mozzarella cheese, divided
1 package (8 ounces) reduced fat cream cheese, softened
1 egg
2 Tablespoons all-purpose flour
2 garlic cloves, pressed
¼ cup snipped fresh basil leaves
3 plum tomatoes, thinly sliced
2 Tablespoons (1/2 ounce) grated fresh parmesan cheese
Additional snipped basil (optional)
Pre-heat oven to 400 degrees. Gently unfold crust onto Baker’s Mat; roll to an 11 ½ inch circle. Press into bottom and up sides of Tart pan. Prick bottom of crust. Bake 10-12 minutes or until golden brown; remove from oven. Sprinkle with half mozzarella cheese and set aside.
In a Classic batter bowl, combine cream cheese, egg, flour, and garlic pressed with Garlic press; whisk until smooth. Add remaining mozzarella cheese and basil; mix well. Spread cheese mixture over crust using Small spreader.
Thinly slice tomatoes using Ultimate Slice and Grate fitted with a v-shape blade. Arrange tomato slices in a overlapping circular pattern to completely cover cheese mixture. Sprinkle with parmesan cheese. Bake 18-20 minutes or until cheese is melted and edge of crust is deep golden brown. Let stand 5 minutes; sprinkled with additional snipped basil, if desired.
Yield: 12 servings.
Philadelphia Oreo no-bake cheesecake—Kraft Foods—Tara Hille
1 pkg. (1lb. 2oz) Oreo Chocolate Sandwich cookies, divided
¼ cup (1/2 stick) butter, melted
4 pkg. (8oz. each) Philadelphia cream cheese, softened
½ cup sugar
1 tsp. vanilla
1 tub (8oz) Cool Whip whipped topping, thawed
Line 13x 9 inch pan with foil, with ends of foil extending over sides of pan. Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in hipped topping and chopped cookies. Spoon over crust; cover.
Refrigerate 4 hours until firm. Store leftover cheesecake in refrigerator.
Serves 24
Creamy Lemon Squares—Kraft Foods—Emily Barnett
20 Reduced Fat NILLA Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
2 tsp. powdered sugar
PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.
Red Lobster Biscuits (from Tiffany Caraway)—Malinda Williams
2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheddar cheese
1/2 c. buttler or margarine, melted
1/4 tsp. garlic powder
Heat oven to 450 deg. Mix Bisquick, milk, and cheese until soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 minutes, until golden brown. Mix butter and garlic powder. brush mixture over warm biscuits before removing from cookie sheet.
Salad Recipes
Salad de Maison- Abbie Hafen
1 Whole Lemon, Juiced
3 Whole Garlic Cloves
1 Tsp. Salt
1/2 Tsp. Pepper
1/4 Cup Vegetable Oil
8 OZ Bacon, cooked crisp and drained
2 Whole Romaine Lettuce Heads
2 Cup Cherry/Grape Tomatoes
1 Cup Swiss Cheese grated
2/3 cup slivered toasted almonds
1/3 cup grated parmesan cheese, fresh
1/3 cup sunflower seeds
croutons
salt and pepper
At least 3 hours in advance of serving, prepare dressing and let stand. Cook bacon until crisp, diced or crunched after cooking. Cut tomatoes in half. Grate swiss cheese and toast almonds. Prepare romaine by cutting or tearing into smallish pieces, then chill well. Toss all ingredients at the last minute with the dressing, then topping with parmesan cheese, the bacon chunks, salt and pepper and sunflower seeds. Then last of all the croutons. Scrumptious!!!!
Top Ramen Chicken salad-- Tara Hille
2 Chicken breasts or 1 small can white chicken chunks
1 medium head cabbage
4 green onions
½ cup slivered almond
2 Tbsp. sesame seeds
1 pkg. Top Ramen Noodles (chicken flavor)
Dressing: (I double all ingredients but seasoning mix, I like a lot of dressing!)
½ cup salad oil
3 Tbsp. rice vinegar
4 Tbsp. sugar (Splenda works well)
½ tsp. salt
1 pkg. seasoning mix from Top Ramen
1 Tbsp. Sesame oil
Cook chicken, cool, and cut in small pieces. Chop cabbage and green onions. Toast almonds and sesame seeds together in 1 Tbsp. oil. Crumble the uncooked noodles. Mix all these together. Set aside while making dressing.
Dressing; Mix all ingredients together. (I use a tupperwear with a lid, and shake.) Right before serving mix dressing well before pouring over salad.
Strawberry & Chicken Salad --Michelle Beheiter
1pkg (10 oz) romaine salad greens or 8 cups torn romaine
1 pkg (6 oz) Louis Rich Oven Roasted Chicken Breast Cuts
1 can (15 oz) mandrin orange segments, drained
2 cups sliced straberries
1/2 medium red onion, sliced
1/2 cup Sliced Almonds
1/2 cup Creamy Poppyseed dressing
Toss romaine in large bowl with chicken cuts, oranges, strawberries and onion.
Sprinkle with almonds
serve with dressing Makes 4 servings
Mediterranean Chicken pockets ( summer)-- Juli Hancock
Total prep Time20 minutes
Serve 4-5
1 teaspoon canola spray
11/2 lbs boneless chicken breast
1 10 oz. Box frozen peas
2 med tomatoes, washed and chopped
2 oz. Feta cheese, crumbled
1 scallion, washed, trimmed, and chopped
½ cup plain nonfat yogurt (low fat)
½ cup fat free mayonnaise
1 tablespoon lemon juice
½ teaspoon dried dill weed
8 pita bread rounds
½ small head iceberg lettuce, outer leaves removed,
Washed, dried and separated into leaves
Cook chicken and then dice.
Add all the rest and stir well.
Then open pita and put lettuce to line the pita
Put a spoon full mixture in side the lettuce.
And Enjoy.
Substitution: instead of pita pockets you can use flour Tortillas
ORANGE JELLO -- Mary Dawn Meier
1 large package orange Jell-O (or raspberry)
1 large package cooked lemon pudding (or vanilla)
Make each according to package directions, then mix together and beat with mixer about 15 minutes. Let set several hours or overnight.
Topping:
1 small package instant lemon pudding
1 c. milk
1 c. powdered sugar
1 (8 oz) container cool whip
Mix all ingredients together and put over jell-o pudding mixture.
Variation: Recipe may be converted to a raspberry jello as noted in the paranthesis. After mixing the rasberry and vanilla pudding together mix in 1 package raspberries. I usually half the recipe.
Italian Chicken and Pasta Salad --Joie Spencer
16 oz. box bow tie pasta, cooked and drained (salt water before adding pasta)
1 lb. bacon, cooked, drained and crumbled
4 boneless, skinless chicken breasts, cooked*, and diced
1 pkg. sun-dried tomatoes, julienned (non-marinated)
2 pkg Knorr pesto sauce mix (regular or creamy), prepare according to directions on pkg. using virgin olive oil
Romano Cheese
*Chicken- dissolve two chicken bouillon cubes in 2 cups boiling hot water. Add a generous amount of garlic salt to the water and stir. Put chicken in crock pot and pour the bouillon over the top and set on low. Frozen chicken cook 6-7 hours, or thawed chicken 3-4 hours or until done.
Put pasta in the bottom of a large bowl then add chicken, bacon, and sun-dried tomatoes. Mix together. Pour pesto sauce over the top and mix thoroughly. Sprinkle with finely grated Romano cheese. Mix through.
** The amount of bacon, chicken, and sun-dried tomatoes may be varied according to your own tastes.
Jello Salad --~Valerie Andelin
1-16 oz. tub of Cool Whip
1-16 oz. tub of Cottage Cheese
1-large package of Strawberry Jello (or any flavor of your choice)
1-can of pinapple chunks drained
1-can of mandarin oranges drained (feel free to add any other fruit you think would taste good in it)
Combine cool whip, cottage cheese and jello in a large bowl and mix well. Let stand in fridge for 3-4 hours. Add fruit before serving (allows jello to set up better).
Summer Pasta Salad --Jamie Hoskins
1/2 lb Rotini noodles
tomatoes
cucumbers
green onions
steamed broccoli
steamed cauliflower
olives
Kraft shredded parmesan, romano and asiago cheeses
Kraft sun-dried tomato dressing
Mix together in desired amounts and marinate in the fridge overnight.
Turkey Salad -- Emily Burneson
1 qt. turkey, cooked and chopped
1 can water chestnuts, sliced, drained
1 C seedless grapes
1 C celery, chopped
1 C sliced almonds
1 C pineapple chunks or tidbits, drained
Dressing:
1 C mayonnaise
1 tsp curry powder
1 tsp soy sauce
1 tsp lemon juice
Combine dressing ingredients then pour over the salad, and toss. Serve atop lettuce.
Teriyaki Chicken Salad-- Malinda Williams
1 lb boneless, skinless chicken breasts
1/3 c. Soy sauce
2/3 c. Teriyaki sauce
½ tsp. Garlic powder
Salt & pepper to taste
Iceberg lettuce (or butter lettuce)
Red leaf lettuce (or Romaine)
1 bunch green onion, thinly sliced
1 pkg. square won tons, cut in strips
¼ c. slivered almonds
2 Tbs. sesame seeds
Dressing:
½ cup vegetable oil
8 Tbs. sugar
8 Tbs. red wine vinegar or rice vinegar
1 tsp. sesame oil
Marinade chicken in mixture: 1 part soy sauce, 2 parts teriyaki sauce, garlic powder, salt and pepper for 2 hours to overnight. Bake chicken at 350 deg for 25-30 minutes, broil or the last 5 min. Shred ½ of meat. Thinly slice rest of meat to lay on top.
Mix lettuces and onions in a serving bowl. Fry won tons and sesame seeds in wok. Blot off oil. Toast almonds. Toss all in salad, adding shredded chicken. Mix dressing ingredients. Add to salad & serve.
Orzo Dried Cherry Pasta
16 oz. orzo pasta, cooked, draining and drizzled with olive oil. Allow to cool.
Add a package of pine nuts, a package of dried cherries, and about a cup each of chopped fresh basil and spinach. Amounts can vary – make to taste. Serve at room temperature or chilled.
Chinese Chicken Salad
Dressing:
¼ cup vegetable oil
2 T sugar
2 T cider vinegar
1 T soy sauce
½ t ginger
¼ t salt
¼ t pepper
Salad:
1 head romaine lettuce, chopped (about 8 cups)
3 cups cooked chicken, cubed
1 cup chow mein noodles
½ cup chopped cashews
¼ cup toasted sesame seeds
2 scallions, sliced
Whisk dressing ingredients until blended. Pour over salad ingredients and toss to coat. Serves four.
Classic Pepperoni and Vegetable Pasta Salad
1 pouch Pasta Mix (Betty Crocker Suddenly Salad)
1 pouch Seasoning Mix (also Betty Crocker Suddenly Salad)
Cold water and vegetable oil called for on the Suddenly Salad box
1 cup ready-to-eat pepperoni slices, cut in half
8 ounches frozen broccoli, carrots, and cauliflower – cooked and drained
2 ¼ ounce sliced olives
Make pasta salad as directed on box. Stir in remaining ingredients. Refrigerate at least 1 hour. Cover and refrigerate any remaining salad. Serves four.
Caribbean Salad
- Iceberg and Romaine Lettuce - add other salad additions as desired: carrots, red cabbage, celery, etc.
- Pineapple Chunks – canned or fresh
- Pico de Gallo - chop and mix 2 tomatoes , ½ onion, ¼ c yellow bell pepper, 1T cilantro.
- Wanton Wrappers – sliced into strips and fried in oil
- Chicken Breasts - marinated in ginger, sesame seeds, sesame oil, and soy sauce)
- Honey Lime Dressing - combine the following ingredients in a blender: ¼ c red wine vinegar, ½ c olive oil, juice of 1 lime, 4 T honey, 2 T mayo, 2 t dijon mustard, 1 t regular mustard, ¼ t dry mustard, ¼ t salt, 1 t onion, ¼ c fructose, dash black pepper, paprika, 5 drops tobasco, ¼ t horseradish
Toss lettuce salad with pineapple and Pico de Gallo. Top with grilled chicken, dressing, and wontons.
1 Whole Lemon, Juiced
3 Whole Garlic Cloves
1 Tsp. Salt
1/2 Tsp. Pepper
1/4 Cup Vegetable Oil
8 OZ Bacon, cooked crisp and drained
2 Whole Romaine Lettuce Heads
2 Cup Cherry/Grape Tomatoes
1 Cup Swiss Cheese grated
2/3 cup slivered toasted almonds
1/3 cup grated parmesan cheese, fresh
1/3 cup sunflower seeds
croutons
salt and pepper
At least 3 hours in advance of serving, prepare dressing and let stand. Cook bacon until crisp, diced or crunched after cooking. Cut tomatoes in half. Grate swiss cheese and toast almonds. Prepare romaine by cutting or tearing into smallish pieces, then chill well. Toss all ingredients at the last minute with the dressing, then topping with parmesan cheese, the bacon chunks, salt and pepper and sunflower seeds. Then last of all the croutons. Scrumptious!!!!
Top Ramen Chicken salad-- Tara Hille
2 Chicken breasts or 1 small can white chicken chunks
1 medium head cabbage
4 green onions
½ cup slivered almond
2 Tbsp. sesame seeds
1 pkg. Top Ramen Noodles (chicken flavor)
Dressing: (I double all ingredients but seasoning mix, I like a lot of dressing!)
½ cup salad oil
3 Tbsp. rice vinegar
4 Tbsp. sugar (Splenda works well)
½ tsp. salt
1 pkg. seasoning mix from Top Ramen
1 Tbsp. Sesame oil
Cook chicken, cool, and cut in small pieces. Chop cabbage and green onions. Toast almonds and sesame seeds together in 1 Tbsp. oil. Crumble the uncooked noodles. Mix all these together. Set aside while making dressing.
Dressing; Mix all ingredients together. (I use a tupperwear with a lid, and shake.) Right before serving mix dressing well before pouring over salad.
Strawberry & Chicken Salad --Michelle Beheiter
1pkg (10 oz) romaine salad greens or 8 cups torn romaine
1 pkg (6 oz) Louis Rich Oven Roasted Chicken Breast Cuts
1 can (15 oz) mandrin orange segments, drained
2 cups sliced straberries
1/2 medium red onion, sliced
1/2 cup Sliced Almonds
1/2 cup Creamy Poppyseed dressing
Toss romaine in large bowl with chicken cuts, oranges, strawberries and onion.
Sprinkle with almonds
serve with dressing Makes 4 servings
Mediterranean Chicken pockets ( summer)-- Juli Hancock
Total prep Time20 minutes
Serve 4-5
1 teaspoon canola spray
11/2 lbs boneless chicken breast
1 10 oz. Box frozen peas
2 med tomatoes, washed and chopped
2 oz. Feta cheese, crumbled
1 scallion, washed, trimmed, and chopped
½ cup plain nonfat yogurt (low fat)
½ cup fat free mayonnaise
1 tablespoon lemon juice
½ teaspoon dried dill weed
8 pita bread rounds
½ small head iceberg lettuce, outer leaves removed,
Washed, dried and separated into leaves
Cook chicken and then dice.
Add all the rest and stir well.
Then open pita and put lettuce to line the pita
Put a spoon full mixture in side the lettuce.
And Enjoy.
Substitution: instead of pita pockets you can use flour Tortillas
ORANGE JELLO -- Mary Dawn Meier
1 large package orange Jell-O (or raspberry)
1 large package cooked lemon pudding (or vanilla)
Make each according to package directions, then mix together and beat with mixer about 15 minutes. Let set several hours or overnight.
Topping:
1 small package instant lemon pudding
1 c. milk
1 c. powdered sugar
1 (8 oz) container cool whip
Mix all ingredients together and put over jell-o pudding mixture.
Variation: Recipe may be converted to a raspberry jello as noted in the paranthesis. After mixing the rasberry and vanilla pudding together mix in 1 package raspberries. I usually half the recipe.
Italian Chicken and Pasta Salad --Joie Spencer
16 oz. box bow tie pasta, cooked and drained (salt water before adding pasta)
1 lb. bacon, cooked, drained and crumbled
4 boneless, skinless chicken breasts, cooked*, and diced
1 pkg. sun-dried tomatoes, julienned (non-marinated)
2 pkg Knorr pesto sauce mix (regular or creamy), prepare according to directions on pkg. using virgin olive oil
Romano Cheese
*Chicken- dissolve two chicken bouillon cubes in 2 cups boiling hot water. Add a generous amount of garlic salt to the water and stir. Put chicken in crock pot and pour the bouillon over the top and set on low. Frozen chicken cook 6-7 hours, or thawed chicken 3-4 hours or until done.
Put pasta in the bottom of a large bowl then add chicken, bacon, and sun-dried tomatoes. Mix together. Pour pesto sauce over the top and mix thoroughly. Sprinkle with finely grated Romano cheese. Mix through.
** The amount of bacon, chicken, and sun-dried tomatoes may be varied according to your own tastes.
Jello Salad --~Valerie Andelin
1-16 oz. tub of Cool Whip
1-16 oz. tub of Cottage Cheese
1-large package of Strawberry Jello (or any flavor of your choice)
1-can of pinapple chunks drained
1-can of mandarin oranges drained (feel free to add any other fruit you think would taste good in it)
Combine cool whip, cottage cheese and jello in a large bowl and mix well. Let stand in fridge for 3-4 hours. Add fruit before serving (allows jello to set up better).
Summer Pasta Salad --Jamie Hoskins
1/2 lb Rotini noodles
tomatoes
cucumbers
green onions
steamed broccoli
steamed cauliflower
olives
Kraft shredded parmesan, romano and asiago cheeses
Kraft sun-dried tomato dressing
Mix together in desired amounts and marinate in the fridge overnight.
Turkey Salad -- Emily Burneson
1 qt. turkey, cooked and chopped
1 can water chestnuts, sliced, drained
1 C seedless grapes
1 C celery, chopped
1 C sliced almonds
1 C pineapple chunks or tidbits, drained
Dressing:
1 C mayonnaise
1 tsp curry powder
1 tsp soy sauce
1 tsp lemon juice
Combine dressing ingredients then pour over the salad, and toss. Serve atop lettuce.
Teriyaki Chicken Salad-- Malinda Williams
1 lb boneless, skinless chicken breasts
1/3 c. Soy sauce
2/3 c. Teriyaki sauce
½ tsp. Garlic powder
Salt & pepper to taste
Iceberg lettuce (or butter lettuce)
Red leaf lettuce (or Romaine)
1 bunch green onion, thinly sliced
1 pkg. square won tons, cut in strips
¼ c. slivered almonds
2 Tbs. sesame seeds
Dressing:
½ cup vegetable oil
8 Tbs. sugar
8 Tbs. red wine vinegar or rice vinegar
1 tsp. sesame oil
Marinade chicken in mixture: 1 part soy sauce, 2 parts teriyaki sauce, garlic powder, salt and pepper for 2 hours to overnight. Bake chicken at 350 deg for 25-30 minutes, broil or the last 5 min. Shred ½ of meat. Thinly slice rest of meat to lay on top.
Mix lettuces and onions in a serving bowl. Fry won tons and sesame seeds in wok. Blot off oil. Toast almonds. Toss all in salad, adding shredded chicken. Mix dressing ingredients. Add to salad & serve.
Orzo Dried Cherry Pasta
16 oz. orzo pasta, cooked, draining and drizzled with olive oil. Allow to cool.
Add a package of pine nuts, a package of dried cherries, and about a cup each of chopped fresh basil and spinach. Amounts can vary – make to taste. Serve at room temperature or chilled.
Chinese Chicken Salad
Dressing:
¼ cup vegetable oil
2 T sugar
2 T cider vinegar
1 T soy sauce
½ t ginger
¼ t salt
¼ t pepper
Salad:
1 head romaine lettuce, chopped (about 8 cups)
3 cups cooked chicken, cubed
1 cup chow mein noodles
½ cup chopped cashews
¼ cup toasted sesame seeds
2 scallions, sliced
Whisk dressing ingredients until blended. Pour over salad ingredients and toss to coat. Serves four.
Classic Pepperoni and Vegetable Pasta Salad
1 pouch Pasta Mix (Betty Crocker Suddenly Salad)
1 pouch Seasoning Mix (also Betty Crocker Suddenly Salad)
Cold water and vegetable oil called for on the Suddenly Salad box
1 cup ready-to-eat pepperoni slices, cut in half
8 ounches frozen broccoli, carrots, and cauliflower – cooked and drained
2 ¼ ounce sliced olives
Make pasta salad as directed on box. Stir in remaining ingredients. Refrigerate at least 1 hour. Cover and refrigerate any remaining salad. Serves four.
Caribbean Salad
- Iceberg and Romaine Lettuce - add other salad additions as desired: carrots, red cabbage, celery, etc.
- Pineapple Chunks – canned or fresh
- Pico de Gallo - chop and mix 2 tomatoes , ½ onion, ¼ c yellow bell pepper, 1T cilantro.
- Wanton Wrappers – sliced into strips and fried in oil
- Chicken Breasts - marinated in ginger, sesame seeds, sesame oil, and soy sauce)
- Honey Lime Dressing - combine the following ingredients in a blender: ¼ c red wine vinegar, ½ c olive oil, juice of 1 lime, 4 T honey, 2 T mayo, 2 t dijon mustard, 1 t regular mustard, ¼ t dry mustard, ¼ t salt, 1 t onion, ¼ c fructose, dash black pepper, paprika, 5 drops tobasco, ¼ t horseradish
Toss lettuce salad with pineapple and Pico de Gallo. Top with grilled chicken, dressing, and wontons.
Slow Cooker and Food Storage Recipes
Awesome Slow Cooker Tips
• Because slow cookers cook at a low heat for a long time, they’re perfect for dishes calling for less tender cuts of meat.
• Don’t use slow cooker to reheat leftover food. Use a microwave oven, the stove top or the oven for reheating.
• To reduce the amount of fat in slow cooker meals, trim an discard excess fat from meats, or choose lean cuts. Also, fat can add an unpleasant texture to the finished dish.
• Don’t add water to the slow cooker, unless the recipe specifically says to do so.
• Keep the lid on!! The slow cooker can take as long as 30 minutes to regain the heat lost when the cover is removed. Only remove the cover when you’re instructed to do so by the recipe.
• Tapping or spinning the cover until the condensation falls off will allow you to see inside the slow cooker without removing, the lid.
• Consider using your slow cookers as an “extra: oven or burner when entertaining. The slow cooker can cook other dishes while the holiday roast is in the oven.
• When adapting your own recipes for the slow cooker, use canned evaporated milk, nonfat dry milk or undiluted condensed soups instead of milk to make smooth dips and sauces.
• When adapting your favorite recipe for a slow cooker, reduce the liquid by as much as half, because food doesn’t lose as much moisture during slow cooking as during conventional cooking.
• Dairy products should generally be added during the last 30 minutes of cooking time unless the recipe states otherwise.
• For a party, use a small-sized slow cooker on the LOW or WARM setting to keep hot dips warm.
• When adapting conventionally prepared recipes for your slow cooker, revise the amount of herbs and spices you use. Whole herbs and spices increase in flavor while ground spices tend to loose flavor during slow cooking.
• When preparing ingredients for the slow cooker, cut into uniform pieces so that everything cooks evenly.
• Root vegetables, such as potatoes, carrots and onions should be placed in the bottom of the pot, under the meat, for faster cooking.
• Vegetables, such as zucchini, mushrooms, and tomatoes should be added during the last 45 minutes of cooking time so they don’t over cook, unless otherwise stated.
• Don’t worry about making big batches of food in your slow cooker. Instead plan ahead to freeze the leftovers as individual portions. Just reheat a single serving in the microwave for fast meals.
• Recipes calling for raw meats should cook a minimum of 3 hours on LOW for food safety reasons.
• It’s not necessary to brown meat before slow cooking. If you prefer the look and flavor of browned meat, don’t skip this step.
• Browning pork and hamburger before adding to the slow cooker helps reduce the fat. Just remember to drain off the fat!
• Dairy products should be added at the end of the cooking time, they will curdle if cooked in the slow cooker for a long time.
• Unless you have a 5,6 or 7 quart slow cooker, cut any roast larger than 2 ½ pounds in half so it cooks completely.
• Only fill slow cooker one half to three quarters full. The food will not cook properly is the cooker is filled to the brim. Also, if the food and liquid level is lower the food will cook too quickly.
Converting recipes to the slow cooker:
Many recipes can be converted to cooking in the slow cooker. Soups and stews are a natural favorite for the slow cooker, and casseroles and most meats benefit from the low temperatures and even cooking heat. Reduce the amount of liquid called for in the recipe, since liquids do not evaporate in the slow cooker. However, if you are cooking rice, beans, or past, don’t reduce the liquid. You generally need twice as much liquid as product to cook these ingredients.
Below is a list that will help in converting oven and stovetop cooking times to the slow cooker:
Oven or Stovetop Cooking time LOW cooking time HIGH cooking time
15-30 minutes 4-6 hours 1.5-2.5 hours
35-45 minutes 6-8 hours 3-4 hours
50 minutes-3 hours 8-18 hours 4-6 hours
Wassail – Michelle Marshall
Ingredients:
2 quarts apple juice or cider
1 pint cranberry juice
3/4 c. sugar
1 tsp. aromatic bitters
2 sticks cinnamon
1 tsp. whole allspice
1 small orange, studded with whole cloves
Put all ingredients in crock-pot. Cover and cook on High for 1 hour, then on low for 4 to 8 hours. Serve warm from crock-pot. (About 12 cups.)
Hot Fudge Cake- Crock Pot Style- Lindsay Darley
Ingredients:
Mix Together:
1 Cup brown sugar
1 Cup flour
2 tsp baking powder
½ tsp salt
3 Tbsp cocoa
Add:
½ Cup milk
2 Tbsp melted butter
1 tsp vanilla
Pour batter into bottom of crock pot
Mix:
¾ Cup brown sugar
¼ Cup cocoa
Sprinkle this mixture on top of the batter
Pour 1 ½ Cups boiling water over dry stuff. Do not mix. Cook 2-3 hours on high.
Serve with a dollop of Cool Whip!
Curried Chickpeas and Kale- Emily Gibb
Ingredients:
2 Tlbs oil
1 ½ cups chopped onion
4 cloves garlic, minced
½ tsp cumin
1 ½ Tbls curry powder
1 tsp ground ginger
1 tsp ground coriander
3 cups chopped kale, or 1 pkg frozen spinach
2 cups vegetable or chicken broth
3 cups cooked chickpeas
2-3 cups diced/chopped potatoes
1 cup, or 1 (14oz) can, chopped tomatoes
Salt to taste
Plain yogurt/sour cream (optional)
Cilantro (optional)
Heat oil in a pan. Sauté onion and garlic until onion starts turning clear. Add cumin, curry powder, ginger and coriander and continue to sauté for 2-3 minutes. Combine all ingredients on the slow cooker and cook on high for 4 hours, or on low for 8 hours. Serve over rice or couscous, topped with a dollop of yogurt and sprinkled with cilantro.
Steel-cut Oatmeal- Emily Gibb
Ingredients:
1 cup steel-cut oatmeal
4 cups water
½ cup raisins
½ cup craisins
1 apple, chopped
*You can add any fruit that you like, the sweetness makes the oatmeal really yummy. Nuts and spices, like cinnamon, can also be added, before or after the cooking.
Find a bowl that will 1) fit comfortably inside your slow cooker with the lid on, and 2) that will comfortably hold all of the ingredients. Put all the ingredients into the bowl and place it inside the slow cooker. Slowly pour water AROUND the bowl that you have placed into the slow cooker, until the water has reached about half way up the side of the bowl. You are creating a bain-marie, or water bath, in which to cook the oatmeal. Put the lid on and cook on low for 8 hours. Go to bed. Enjoy a warm, filling breakfast!
Slow Cooker Cheesecake –Emily Gibb (…. I know, it sounds crazy)
Ingredients:
Crust:
1 cup graham cracker crumbs
2 Tbls brown sugar
3 Tbls melted butter
Filling:
16 oz cream cheese, softened
¾ cups
2 large eggs, room temperature
¼ cup heavy cream (I used evaporated milk)
1 tsp vanilla
1 Tlbs flour
Find a heat-resistant dish that will fit inside your slow cooker for the cheesecake. You are going to create a bain marie, or water bath. Put crumbs, brown sugar and melted butter in a small bowl and stir until wet and crumbly. Press the crumbs into the bottom and up onto the sides of the dish you are going to use. In a separate bowl cream the cheese, sugar, eggs, heavy cream, vanilla and flour until well blended. Pour the cheese mixture slowly onto the crust. Pour about 1 cup water into the bottom of your slow cooker and slowly lower the dish inside, being careful not to slosh the water onto your cheesecake. Add more water if necessary; be sure that the water level reaches about half-way up the side of the dish. Cover and cook on high for 2-3 hours. Check after 1 hour, just in case yours cooks faster. The cheesecake is done when the edges are set up and are no longer shiny. Touch lightly to see that none sticks to your finger. Let the cheesecake sit in the cooling slow cooker for 1 hour. Chill in the refrigerator for about 2 hours before cutting and serving.
This site has lots of recipes, many that you wouldn’t traditionally use a slow cooker for, as well as many other helpful links: http://crockpot365.blogspot.com/
Moroccan Chicken Stew with Dried Apricots-Ashley Timm
From “Slow Cookers for Dummies”
Ingredients:
4 (6-oz) boneless, skinless chicken breast halves
4 garlic cloves, peeled and minced
¾ cup dry white wine (Can substitute chicken stock for this as well)
¾ cup chicken stock
1/3 cup white wine vinegar
2 TB olive oil
¼ lb dried apricots, finely chopped
½ cup sliced pimiento-stuffed green olives
¼ cup firmly packed dark brown sugar
3 TB dried oregano
2 tsp ground cumin
2 TB cornstarch
2TB cold water
Salt and freshly ground black pepper
2 cups hot couscous or rice
1. Rinse chicken and pat dry with paper towels. Trim fat, and cut chicken into 1-inch cubes. Arrange chicken in the slow cooker.
2. Combine garlic, wine, stock, vinegar, oil, apricots, olives, brown sugar, oregano, and cumin in a bowl. Pour over chicken. Cook on low for 6 to 8 hours or on high for 3 to 4 hours or until chicken cooked through and no longer pink.
3. If cooking on low, raise heat to high. Mix cornstarch and cold water in a small cup. Stir mixture into chicken. Cook for an additional 15 to 20 minutes or until juices are bubbling and slightly thickened. Season with salt and pepper. Serve stew over couscous or rice.
Chicken and Green Chile Slow Cooker Chili- Amy Larson
Estimated Cost: $6.00 for 4 servings
Money Saving Tips: This one relies on dried pinto beans so it's budget friendly already, especially if you've got chicken and canned green chilies on hand. Green salsa is also called salsa verde, but you can also use canned green enchilada sauce.
Ingredients:
1 and 1/2 cup dried pinto beans
4 cups chicken or vegetable broth
2 tablespoons flour
1 cup chopped green chilies, or 1 (7 ounce) can
1 cup green salsa (Herdez is my favorite) or green enchilada sauce
1 large onion, chopped
1/2 to 1 teaspoon dried cumin
3/4 lb. boneless, skinless chicken
if desired sour cream, chopped cilantro, tabasco for serving
Coat the inside of your slow cooker with cooking spray. Combine beans, broth, flour, chilies, salsa, onion, and cumin. Place chicken on top. Cover and cook on high for 4-6 hours, or low for 8-10 hours. Remove lid and reach in to the crock pot and shred chicken with fork. Stir into chili taste for seasonings and add salt and pepper if needed and serve.
Food Storage Bread- Alicia Alba
1 ¼ cup warm water
2 T powdered butter
3 cups flour
2 T sugar
3 T powdered milk
1 ½ t salt
2 t yeast
Combine all of the dry ingredients, then add the water and knead. Let rise in a warm place until doubled in size. Knead again and shape into loaf. Let rise again and double in size. Cook for 15-20 minutes at 350 degrees or until golden brown.
Lemon pepper Chicken- Michelle Maddox
Ingredients:
3lbs frozen chicken
4 cans cream of chicken soup
2 tsp. minced garlic
1/4 c dried onions (or 1 reg. onion diced)
4Tbs. lemon pepper seasoning
Cook for 3 hours then pull chicken out and cut it up. Put it back in and add a bag of frozen veggie medley (I do the one with broccoli, cauliflower, water chestnuts, and carrots). Cook for another hour.
I Cut this recipe in half because it make so much.
• Because slow cookers cook at a low heat for a long time, they’re perfect for dishes calling for less tender cuts of meat.
• Don’t use slow cooker to reheat leftover food. Use a microwave oven, the stove top or the oven for reheating.
• To reduce the amount of fat in slow cooker meals, trim an discard excess fat from meats, or choose lean cuts. Also, fat can add an unpleasant texture to the finished dish.
• Don’t add water to the slow cooker, unless the recipe specifically says to do so.
• Keep the lid on!! The slow cooker can take as long as 30 minutes to regain the heat lost when the cover is removed. Only remove the cover when you’re instructed to do so by the recipe.
• Tapping or spinning the cover until the condensation falls off will allow you to see inside the slow cooker without removing, the lid.
• Consider using your slow cookers as an “extra: oven or burner when entertaining. The slow cooker can cook other dishes while the holiday roast is in the oven.
• When adapting your own recipes for the slow cooker, use canned evaporated milk, nonfat dry milk or undiluted condensed soups instead of milk to make smooth dips and sauces.
• When adapting your favorite recipe for a slow cooker, reduce the liquid by as much as half, because food doesn’t lose as much moisture during slow cooking as during conventional cooking.
• Dairy products should generally be added during the last 30 minutes of cooking time unless the recipe states otherwise.
• For a party, use a small-sized slow cooker on the LOW or WARM setting to keep hot dips warm.
• When adapting conventionally prepared recipes for your slow cooker, revise the amount of herbs and spices you use. Whole herbs and spices increase in flavor while ground spices tend to loose flavor during slow cooking.
• When preparing ingredients for the slow cooker, cut into uniform pieces so that everything cooks evenly.
• Root vegetables, such as potatoes, carrots and onions should be placed in the bottom of the pot, under the meat, for faster cooking.
• Vegetables, such as zucchini, mushrooms, and tomatoes should be added during the last 45 minutes of cooking time so they don’t over cook, unless otherwise stated.
• Don’t worry about making big batches of food in your slow cooker. Instead plan ahead to freeze the leftovers as individual portions. Just reheat a single serving in the microwave for fast meals.
• Recipes calling for raw meats should cook a minimum of 3 hours on LOW for food safety reasons.
• It’s not necessary to brown meat before slow cooking. If you prefer the look and flavor of browned meat, don’t skip this step.
• Browning pork and hamburger before adding to the slow cooker helps reduce the fat. Just remember to drain off the fat!
• Dairy products should be added at the end of the cooking time, they will curdle if cooked in the slow cooker for a long time.
• Unless you have a 5,6 or 7 quart slow cooker, cut any roast larger than 2 ½ pounds in half so it cooks completely.
• Only fill slow cooker one half to three quarters full. The food will not cook properly is the cooker is filled to the brim. Also, if the food and liquid level is lower the food will cook too quickly.
Converting recipes to the slow cooker:
Many recipes can be converted to cooking in the slow cooker. Soups and stews are a natural favorite for the slow cooker, and casseroles and most meats benefit from the low temperatures and even cooking heat. Reduce the amount of liquid called for in the recipe, since liquids do not evaporate in the slow cooker. However, if you are cooking rice, beans, or past, don’t reduce the liquid. You generally need twice as much liquid as product to cook these ingredients.
Below is a list that will help in converting oven and stovetop cooking times to the slow cooker:
Oven or Stovetop Cooking time LOW cooking time HIGH cooking time
15-30 minutes 4-6 hours 1.5-2.5 hours
35-45 minutes 6-8 hours 3-4 hours
50 minutes-3 hours 8-18 hours 4-6 hours
Wassail – Michelle Marshall
Ingredients:
2 quarts apple juice or cider
1 pint cranberry juice
3/4 c. sugar
1 tsp. aromatic bitters
2 sticks cinnamon
1 tsp. whole allspice
1 small orange, studded with whole cloves
Put all ingredients in crock-pot. Cover and cook on High for 1 hour, then on low for 4 to 8 hours. Serve warm from crock-pot. (About 12 cups.)
Hot Fudge Cake- Crock Pot Style- Lindsay Darley
Ingredients:
Mix Together:
1 Cup brown sugar
1 Cup flour
2 tsp baking powder
½ tsp salt
3 Tbsp cocoa
Add:
½ Cup milk
2 Tbsp melted butter
1 tsp vanilla
Pour batter into bottom of crock pot
Mix:
¾ Cup brown sugar
¼ Cup cocoa
Sprinkle this mixture on top of the batter
Pour 1 ½ Cups boiling water over dry stuff. Do not mix. Cook 2-3 hours on high.
Serve with a dollop of Cool Whip!
Curried Chickpeas and Kale- Emily Gibb
Ingredients:
2 Tlbs oil
1 ½ cups chopped onion
4 cloves garlic, minced
½ tsp cumin
1 ½ Tbls curry powder
1 tsp ground ginger
1 tsp ground coriander
3 cups chopped kale, or 1 pkg frozen spinach
2 cups vegetable or chicken broth
3 cups cooked chickpeas
2-3 cups diced/chopped potatoes
1 cup, or 1 (14oz) can, chopped tomatoes
Salt to taste
Plain yogurt/sour cream (optional)
Cilantro (optional)
Heat oil in a pan. Sauté onion and garlic until onion starts turning clear. Add cumin, curry powder, ginger and coriander and continue to sauté for 2-3 minutes. Combine all ingredients on the slow cooker and cook on high for 4 hours, or on low for 8 hours. Serve over rice or couscous, topped with a dollop of yogurt and sprinkled with cilantro.
Steel-cut Oatmeal- Emily Gibb
Ingredients:
1 cup steel-cut oatmeal
4 cups water
½ cup raisins
½ cup craisins
1 apple, chopped
*You can add any fruit that you like, the sweetness makes the oatmeal really yummy. Nuts and spices, like cinnamon, can also be added, before or after the cooking.
Find a bowl that will 1) fit comfortably inside your slow cooker with the lid on, and 2) that will comfortably hold all of the ingredients. Put all the ingredients into the bowl and place it inside the slow cooker. Slowly pour water AROUND the bowl that you have placed into the slow cooker, until the water has reached about half way up the side of the bowl. You are creating a bain-marie, or water bath, in which to cook the oatmeal. Put the lid on and cook on low for 8 hours. Go to bed. Enjoy a warm, filling breakfast!
Slow Cooker Cheesecake –Emily Gibb (…. I know, it sounds crazy)
Ingredients:
Crust:
1 cup graham cracker crumbs
2 Tbls brown sugar
3 Tbls melted butter
Filling:
16 oz cream cheese, softened
¾ cups
2 large eggs, room temperature
¼ cup heavy cream (I used evaporated milk)
1 tsp vanilla
1 Tlbs flour
Find a heat-resistant dish that will fit inside your slow cooker for the cheesecake. You are going to create a bain marie, or water bath. Put crumbs, brown sugar and melted butter in a small bowl and stir until wet and crumbly. Press the crumbs into the bottom and up onto the sides of the dish you are going to use. In a separate bowl cream the cheese, sugar, eggs, heavy cream, vanilla and flour until well blended. Pour the cheese mixture slowly onto the crust. Pour about 1 cup water into the bottom of your slow cooker and slowly lower the dish inside, being careful not to slosh the water onto your cheesecake. Add more water if necessary; be sure that the water level reaches about half-way up the side of the dish. Cover and cook on high for 2-3 hours. Check after 1 hour, just in case yours cooks faster. The cheesecake is done when the edges are set up and are no longer shiny. Touch lightly to see that none sticks to your finger. Let the cheesecake sit in the cooling slow cooker for 1 hour. Chill in the refrigerator for about 2 hours before cutting and serving.
This site has lots of recipes, many that you wouldn’t traditionally use a slow cooker for, as well as many other helpful links: http://crockpot365.blogspot.com/
Moroccan Chicken Stew with Dried Apricots-Ashley Timm
From “Slow Cookers for Dummies”
Ingredients:
4 (6-oz) boneless, skinless chicken breast halves
4 garlic cloves, peeled and minced
¾ cup dry white wine (Can substitute chicken stock for this as well)
¾ cup chicken stock
1/3 cup white wine vinegar
2 TB olive oil
¼ lb dried apricots, finely chopped
½ cup sliced pimiento-stuffed green olives
¼ cup firmly packed dark brown sugar
3 TB dried oregano
2 tsp ground cumin
2 TB cornstarch
2TB cold water
Salt and freshly ground black pepper
2 cups hot couscous or rice
1. Rinse chicken and pat dry with paper towels. Trim fat, and cut chicken into 1-inch cubes. Arrange chicken in the slow cooker.
2. Combine garlic, wine, stock, vinegar, oil, apricots, olives, brown sugar, oregano, and cumin in a bowl. Pour over chicken. Cook on low for 6 to 8 hours or on high for 3 to 4 hours or until chicken cooked through and no longer pink.
3. If cooking on low, raise heat to high. Mix cornstarch and cold water in a small cup. Stir mixture into chicken. Cook for an additional 15 to 20 minutes or until juices are bubbling and slightly thickened. Season with salt and pepper. Serve stew over couscous or rice.
Chicken and Green Chile Slow Cooker Chili- Amy Larson
Estimated Cost: $6.00 for 4 servings
Money Saving Tips: This one relies on dried pinto beans so it's budget friendly already, especially if you've got chicken and canned green chilies on hand. Green salsa is also called salsa verde, but you can also use canned green enchilada sauce.
Ingredients:
1 and 1/2 cup dried pinto beans
4 cups chicken or vegetable broth
2 tablespoons flour
1 cup chopped green chilies, or 1 (7 ounce) can
1 cup green salsa (Herdez is my favorite) or green enchilada sauce
1 large onion, chopped
1/2 to 1 teaspoon dried cumin
3/4 lb. boneless, skinless chicken
if desired sour cream, chopped cilantro, tabasco for serving
Coat the inside of your slow cooker with cooking spray. Combine beans, broth, flour, chilies, salsa, onion, and cumin. Place chicken on top. Cover and cook on high for 4-6 hours, or low for 8-10 hours. Remove lid and reach in to the crock pot and shred chicken with fork. Stir into chili taste for seasonings and add salt and pepper if needed and serve.
Food Storage Bread- Alicia Alba
1 ¼ cup warm water
2 T powdered butter
3 cups flour
2 T sugar
3 T powdered milk
1 ½ t salt
2 t yeast
Combine all of the dry ingredients, then add the water and knead. Let rise in a warm place until doubled in size. Knead again and shape into loaf. Let rise again and double in size. Cook for 15-20 minutes at 350 degrees or until golden brown.
Lemon pepper Chicken- Michelle Maddox
Ingredients:
3lbs frozen chicken
4 cans cream of chicken soup
2 tsp. minced garlic
1/4 c dried onions (or 1 reg. onion diced)
4Tbs. lemon pepper seasoning
Cook for 3 hours then pull chicken out and cut it up. Put it back in and add a bag of frozen veggie medley (I do the one with broccoli, cauliflower, water chestnuts, and carrots). Cook for another hour.
I Cut this recipe in half because it make so much.
Favorite Recipes
Snicker Apple Salad ~ Chelsie Pedersen
5 large granny Smith apples, cut into bite-size pieces
1 (3oz). vanilla instant pudding mix
1 (8oz) cool whip
1 cup milk
4-5 regular size snicker bars, cut up
Mix milk and pudding. Add cool whip. Fold in apples and snicker bar chunks and chill.
Cream Cheese- Oatmeal- Sugar Cookies ~ Amy Mortensen
1 cup butter
6 oz. cream cheese (low fat optional)
1 cup sugar
1 tsp. vanilla
2 cups flour
1 Tbsp. baking powder
¼ tsp. salt
1 cup oats
Cream butter, cream cheese and sugar, add dry ingredients. Put in fridge to cool (30 min.) Roll into balls on cookie sheet and smash with hand. Bake at 350 degrees for 12-15 minutes.
Frosting:
Mix: 2 cups powdered sugar
3 Tbsp. milk
3 Tbsp. butter
¾ tsp vanilla
2-3 drops food coloring (optional)
White Enchiladas Casserole ~ Michelle Maddox
1 small package tortilla chips
10 ¾ oz. can Cream of Chicken soup
4 oz. can chopped green chilies
2 cups diced, cooked chicken
8 oz. sour cream
½ cup milk
½ cup chopped onion
1 cup grated cheddar cheese
In a greased, shallow casserole dish spread tortilla chips and mash down slightly. Then mix all remaining ingredients except cheese. Pour over chips. Top with grated cheddar cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 10-15 minutes.
Apple Pastry Squares ~ Lucenda Usher
Filling:
¼ cup brown sugar
2 Tbsp. cornstarch
1 cup water
5 cups thin slice peeled apples
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 Tbsp. lemon juice
Pastry:
2 cups flour
½ tsp salt
2/3 cup shortening (cold)
2 egg yolks beaten
¼ cup cold water
1 Tbsp. Lemon Juice
Glaze:
½ cup confection sugar
1 Tbsp. Butter
½ tsp. vanilla
1 Tbsp. Milk
Preheat oven to 400 degrees.
Filling: Combine sugar, cornstarch and water in a saucepan. Mix until blend. Add apples: heat to boiling, stirring constantly. Reduce heat simmer 5 minutes- then remove from heat, stir in spices and lemon juice; set aside.
Pastry: Combine flour and salt, cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour mixture- will form a ball. Divide in half. On a lightly floured board, roll dough between 2 pieces of waxed paper to fit the bottom and half-way up sides of 13x9x2 baking pan. Spread filling over pastry- roll remaining pastry to fit pan exactly- place on top of filling. Fold bottom of pastry over the top and press to seal. Cut a few small slits in top of crust. Bake at 400 degrees for 40 minutes or until lightly browned.
Glaze: Combine all ingredients, drizzle over warm pastry
Serving size: 24
Peanut Butter and Jelly Sandwich: aka PB&J ~ Joie Spencer
2 Slices of bread
Peanut butter (for best results, use Peter Pan creamy style. No guarantees if using crunchy)
Jelly or Jam (not marmalade because nobody wants to call it PB&M)
Using a butter knife, spread a generous amount of peanut butter, using soft even strokes, from the center to the edges on 1 side of 1 piece of bread.
To prevent cross contamination of containers, wipe butter knife off with a napkin or us a separate butter knife. (At this point, if nobody else is watching, feel free to lick the knife clean.)
Using your “clean” butter knife spread the jelly or jam from the center to the edge on 1 side of the remaining piece of bread.
Place the two pieces of bread together facing the peanut butter and jelly sides together. Place peanut butter side down as to slow the process of the jelly soaking into the bread. Serves 1 (or ½ of one, if he’s hungry)
Cream Puffs~ Jamie Hoskins
Ingredients:
1 cup water
1 cup flour
1 stick margarine
4 eggs
Directions:
Heat to Boiling: 1 stick margarine and 1 cup water.
Stir in: 1 cup flour. Stir constantly until mixture forms a glob.
Remove from heat.
With a hand mixer, beat 4 eggs into mixture one at a time.
Beat until smooth and velvetty.
Drop onto greased cookie sheet in any size--they will double in size.
Bake at 350 for 45 minutes.
Allow to cool, then cut in half, remove doughy center, and fill with
whipped cream, pudding, or filling of your choice.
Topping:
3 tsp. cocoa
3 tsp. margarine
3 Tablespoons hot water
1 1/2 cup powdered sugar
Melt and mix cocoa and margarine over low heat. Stir in water and
powdered sugar. Drizzle over each cream puff.
Butter Crecent Rolls~ Nicole Ward
2 packages dry yeast
2 cups lukewarm water
1 cup sugar
1 cup butter (melted)
6 beaten eggs
1 ½ tsp. salt
9 cups flour
Mix the yeast with 2 Tbps sugar and the 2 cups lukewarm water. Add melted butter (make sure it is cool enough to add or it will kill the yeast). Next add the sugar and beaten eggs. Mix well with wire whip or hand mixer. Add 4 cups of flour and salt, mix again with whip or mixer. Add 4 ½ cups flour and mix with a wooden spoon (I use my kitchen aid dough hook) until it is completely mixed together. The remaining half cup of flour is used when you roll out the dough. It will form a huge ball. Now just cover it over with a lid or plastic wrap and let it rise until it is double is size. This should take about 2 hours depending on the temperature of your house. After is rises you can either roll it out or punch it down (don’t knead) and place it covered in the refrigerator. The dough will be good up to 4 days in the fridge.
Divide the dough into fourths rolling each fourth into a circle (leave the dough ¼ - 1/3 inches thick). Brush the circle with melted butter and cut like a pie into 12 pieces. Roll each slice starting from wide end to point. Place on a greased cookie sheet with point face down on pan. Cover with a towel and let rise. It will take 2-4 hours depending on whether the dough was refrigerated. Makes 4 dozen.
Bake at 400 degrees for 10 minutes. Brush the tops with melted butter after they come out of oven.
Summer Chicken Salad ~ Jill Anderson
2 Chicken Breast boiled and cooled
8 oz. Bowtie Pasta
8 oz. Rigatoni
Mandarin Oranges
Pineapple
Red Grapes
Craisins
Sprinkle with Cashews (optional)
Cook Chicken and set aside. Boil pasta then rinse in cold water. Add fruit (as much as desired). Cube chicken and add to pasta mix.
Dressing
¼ cup sugar
1/8 cup vinegar
½ cup Miracle Whip Light
1/8 cup milk
Add sugar and vinegar in saucepan and bring to a boil. Reduce heat and simmer until mixture is clear. Remove from stove and add Miracle Whip and milk. Cool before adding to pasta mixture.
*To simplify you can substitute Kraft Coleslaw Dressing instead of making your own. Serves 4-6
Crescent Rolls ~ Mary Dawn Meier
¾ c. lukewarm water
3 Tbsp. yeast
1 tsp. sugar
Mix and let rise.
1 and ½ c. water
¾ c. butter
½ c. plus 1 Tbsp. sugar
3 tsp. salt
Melt and mix together in microwave 2 to 3 minutes.
Add:
1 can evaporated milk
3 eggs, beaten
previously made yeast mixture
10 and ½ c. flour
Mix 5 minutes in bread mixture. Place in bowl and let rise until double. Separate dough into 3 parts. Roll dough into large circle; pour melted butter over top and cut into 12 (or 16) equal pieces. Roll piece into crescent shape, stretching as you go. Put on buttered pan and let rise until double. Bake at 375 degrees for 14 to 20 minutes.
Recipe may be converted into orange rolls. Mix ¾ c. sugar, ¾ c. coconut, and 2 Tbsp. orange peel. Add to dough when you pour butter over rolled dough. After baked, cover with glaze: ¾ c. sugar, ½ c. sour cream, 2 Tbsp. orange juice concentrate, and ¼ c. butter. Cook on stove on medium heat until bois, stirring constantly. Let boil three minutes and then pour over hot rolls. * Note: This recipe works well in Utah, but in Missouri I always have to add a lot more flour than the recipe calls for--just keep adding flour until the dough is no longer sticky. I cut my rolls into16 equal pieces, rather than 12 and cook the rolls for about 14 minutes.
Homemade Oreo Cookies ~ Tara Hille
2 boxes Devils food cake mix
4 eggs
1 cup vegetable oil
½ cup flour
Mix above ingredients. Roll into small balls and place on greased cookie sheet. Bake at 350 degrees for 10-11 minutes.
Filling:
½ cup butter (melted)
8oz. cream cheese (soften)
3 ¾ cup powder sugar
Mix above ingredients. When cookies have cooled, place filling in between two cookies. Makes about 24 Homemade Oreo cookies. `
5 large granny Smith apples, cut into bite-size pieces
1 (3oz). vanilla instant pudding mix
1 (8oz) cool whip
1 cup milk
4-5 regular size snicker bars, cut up
Mix milk and pudding. Add cool whip. Fold in apples and snicker bar chunks and chill.
Cream Cheese- Oatmeal- Sugar Cookies ~ Amy Mortensen
1 cup butter
6 oz. cream cheese (low fat optional)
1 cup sugar
1 tsp. vanilla
2 cups flour
1 Tbsp. baking powder
¼ tsp. salt
1 cup oats
Cream butter, cream cheese and sugar, add dry ingredients. Put in fridge to cool (30 min.) Roll into balls on cookie sheet and smash with hand. Bake at 350 degrees for 12-15 minutes.
Frosting:
Mix: 2 cups powdered sugar
3 Tbsp. milk
3 Tbsp. butter
¾ tsp vanilla
2-3 drops food coloring (optional)
White Enchiladas Casserole ~ Michelle Maddox
1 small package tortilla chips
10 ¾ oz. can Cream of Chicken soup
4 oz. can chopped green chilies
2 cups diced, cooked chicken
8 oz. sour cream
½ cup milk
½ cup chopped onion
1 cup grated cheddar cheese
In a greased, shallow casserole dish spread tortilla chips and mash down slightly. Then mix all remaining ingredients except cheese. Pour over chips. Top with grated cheddar cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 10-15 minutes.
Apple Pastry Squares ~ Lucenda Usher
Filling:
¼ cup brown sugar
2 Tbsp. cornstarch
1 cup water
5 cups thin slice peeled apples
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 Tbsp. lemon juice
Pastry:
2 cups flour
½ tsp salt
2/3 cup shortening (cold)
2 egg yolks beaten
¼ cup cold water
1 Tbsp. Lemon Juice
Glaze:
½ cup confection sugar
1 Tbsp. Butter
½ tsp. vanilla
1 Tbsp. Milk
Preheat oven to 400 degrees.
Filling: Combine sugar, cornstarch and water in a saucepan. Mix until blend. Add apples: heat to boiling, stirring constantly. Reduce heat simmer 5 minutes- then remove from heat, stir in spices and lemon juice; set aside.
Pastry: Combine flour and salt, cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour mixture- will form a ball. Divide in half. On a lightly floured board, roll dough between 2 pieces of waxed paper to fit the bottom and half-way up sides of 13x9x2 baking pan. Spread filling over pastry- roll remaining pastry to fit pan exactly- place on top of filling. Fold bottom of pastry over the top and press to seal. Cut a few small slits in top of crust. Bake at 400 degrees for 40 minutes or until lightly browned.
Glaze: Combine all ingredients, drizzle over warm pastry
Serving size: 24
Peanut Butter and Jelly Sandwich: aka PB&J ~ Joie Spencer
2 Slices of bread
Peanut butter (for best results, use Peter Pan creamy style. No guarantees if using crunchy)
Jelly or Jam (not marmalade because nobody wants to call it PB&M)
Using a butter knife, spread a generous amount of peanut butter, using soft even strokes, from the center to the edges on 1 side of 1 piece of bread.
To prevent cross contamination of containers, wipe butter knife off with a napkin or us a separate butter knife. (At this point, if nobody else is watching, feel free to lick the knife clean.)
Using your “clean” butter knife spread the jelly or jam from the center to the edge on 1 side of the remaining piece of bread.
Place the two pieces of bread together facing the peanut butter and jelly sides together. Place peanut butter side down as to slow the process of the jelly soaking into the bread. Serves 1 (or ½ of one, if he’s hungry)
Cream Puffs~ Jamie Hoskins
Ingredients:
1 cup water
1 cup flour
1 stick margarine
4 eggs
Directions:
Heat to Boiling: 1 stick margarine and 1 cup water.
Stir in: 1 cup flour. Stir constantly until mixture forms a glob.
Remove from heat.
With a hand mixer, beat 4 eggs into mixture one at a time.
Beat until smooth and velvetty.
Drop onto greased cookie sheet in any size--they will double in size.
Bake at 350 for 45 minutes.
Allow to cool, then cut in half, remove doughy center, and fill with
whipped cream, pudding, or filling of your choice.
Topping:
3 tsp. cocoa
3 tsp. margarine
3 Tablespoons hot water
1 1/2 cup powdered sugar
Melt and mix cocoa and margarine over low heat. Stir in water and
powdered sugar. Drizzle over each cream puff.
Butter Crecent Rolls~ Nicole Ward
2 packages dry yeast
2 cups lukewarm water
1 cup sugar
1 cup butter (melted)
6 beaten eggs
1 ½ tsp. salt
9 cups flour
Mix the yeast with 2 Tbps sugar and the 2 cups lukewarm water. Add melted butter (make sure it is cool enough to add or it will kill the yeast). Next add the sugar and beaten eggs. Mix well with wire whip or hand mixer. Add 4 cups of flour and salt, mix again with whip or mixer. Add 4 ½ cups flour and mix with a wooden spoon (I use my kitchen aid dough hook) until it is completely mixed together. The remaining half cup of flour is used when you roll out the dough. It will form a huge ball. Now just cover it over with a lid or plastic wrap and let it rise until it is double is size. This should take about 2 hours depending on the temperature of your house. After is rises you can either roll it out or punch it down (don’t knead) and place it covered in the refrigerator. The dough will be good up to 4 days in the fridge.
Divide the dough into fourths rolling each fourth into a circle (leave the dough ¼ - 1/3 inches thick). Brush the circle with melted butter and cut like a pie into 12 pieces. Roll each slice starting from wide end to point. Place on a greased cookie sheet with point face down on pan. Cover with a towel and let rise. It will take 2-4 hours depending on whether the dough was refrigerated. Makes 4 dozen.
Bake at 400 degrees for 10 minutes. Brush the tops with melted butter after they come out of oven.
Summer Chicken Salad ~ Jill Anderson
2 Chicken Breast boiled and cooled
8 oz. Bowtie Pasta
8 oz. Rigatoni
Mandarin Oranges
Pineapple
Red Grapes
Craisins
Sprinkle with Cashews (optional)
Cook Chicken and set aside. Boil pasta then rinse in cold water. Add fruit (as much as desired). Cube chicken and add to pasta mix.
Dressing
¼ cup sugar
1/8 cup vinegar
½ cup Miracle Whip Light
1/8 cup milk
Add sugar and vinegar in saucepan and bring to a boil. Reduce heat and simmer until mixture is clear. Remove from stove and add Miracle Whip and milk. Cool before adding to pasta mixture.
*To simplify you can substitute Kraft Coleslaw Dressing instead of making your own. Serves 4-6
Crescent Rolls ~ Mary Dawn Meier
¾ c. lukewarm water
3 Tbsp. yeast
1 tsp. sugar
Mix and let rise.
1 and ½ c. water
¾ c. butter
½ c. plus 1 Tbsp. sugar
3 tsp. salt
Melt and mix together in microwave 2 to 3 minutes.
Add:
1 can evaporated milk
3 eggs, beaten
previously made yeast mixture
10 and ½ c. flour
Mix 5 minutes in bread mixture. Place in bowl and let rise until double. Separate dough into 3 parts. Roll dough into large circle; pour melted butter over top and cut into 12 (or 16) equal pieces. Roll piece into crescent shape, stretching as you go. Put on buttered pan and let rise until double. Bake at 375 degrees for 14 to 20 minutes.
Recipe may be converted into orange rolls. Mix ¾ c. sugar, ¾ c. coconut, and 2 Tbsp. orange peel. Add to dough when you pour butter over rolled dough. After baked, cover with glaze: ¾ c. sugar, ½ c. sour cream, 2 Tbsp. orange juice concentrate, and ¼ c. butter. Cook on stove on medium heat until bois, stirring constantly. Let boil three minutes and then pour over hot rolls. * Note: This recipe works well in Utah, but in Missouri I always have to add a lot more flour than the recipe calls for--just keep adding flour until the dough is no longer sticky. I cut my rolls into16 equal pieces, rather than 12 and cook the rolls for about 14 minutes.
Homemade Oreo Cookies ~ Tara Hille
2 boxes Devils food cake mix
4 eggs
1 cup vegetable oil
½ cup flour
Mix above ingredients. Roll into small balls and place on greased cookie sheet. Bake at 350 degrees for 10-11 minutes.
Filling:
½ cup butter (melted)
8oz. cream cheese (soften)
3 ¾ cup powder sugar
Mix above ingredients. When cookies have cooled, place filling in between two cookies. Makes about 24 Homemade Oreo cookies. `
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