Tuesday, November 30, 2010
White Chocolate Dipped Gingersnaps
Candy Cane Kiss Cookies
1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped
Preheat oven to 350.
Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.
Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.
Wednesday, November 24, 2010
Blessing Mix
from the kitchen of Stephanie
2 c Bugles brand corn snacks (shaped as a cornucopia, a horn of plenty)
2 c pretzels (represents arms folded in thanks and prayer)
1 c candy corn (during the first winter, the pilgrims were each allotted only 5 kernels of corn per day because food was so scarce)
1c dried or candy fruits (thanksgiving is the celebration of the harvest)
1 c. peanuts or sunflower seeds (seeds represent the potential of a bounteous harvest for the next season if they are planted and well tended)
In a large bowl mix all ingredients together. Other ingredients such as dry cereals, candies, or marshmallows can also be added. Make this mix as a family and eat while discussing each ingredient and how it relates to Thanksgiving.
2 c Bugles brand corn snacks (shaped as a cornucopia, a horn of plenty)
2 c pretzels (represents arms folded in thanks and prayer)
1 c candy corn (during the first winter, the pilgrims were each allotted only 5 kernels of corn per day because food was so scarce)
1c dried or candy fruits (thanksgiving is the celebration of the harvest)
1 c. peanuts or sunflower seeds (seeds represent the potential of a bounteous harvest for the next season if they are planted and well tended)
In a large bowl mix all ingredients together. Other ingredients such as dry cereals, candies, or marshmallows can also be added. Make this mix as a family and eat while discussing each ingredient and how it relates to Thanksgiving.
Licorice Caramels
from the kitchen of Stephanie
These are my favorite!!!
1 can (14 oz) sweetened condensed milk
2 c sugar
1 c butter
1/4 tsp salt
1 1/2 c light corn syrup
1 tsp anise extract
black food coloring paste
Combine first 5 ingredients in a heavy saucepan and cook until mixture reaches 234 degrees. Stir constantly. Add anise extract and enough black food coloring to obtain desired color. Pour into a buttered 9x13 pan and let cool. Cut and wrap in waxed paper. (Other flavors and colors can be added instead of the anise extract and black food coloring.)
These are my favorite!!!
1 can (14 oz) sweetened condensed milk
2 c sugar
1 c butter
1/4 tsp salt
1 1/2 c light corn syrup
1 tsp anise extract
black food coloring paste
Combine first 5 ingredients in a heavy saucepan and cook until mixture reaches 234 degrees. Stir constantly. Add anise extract and enough black food coloring to obtain desired color. Pour into a buttered 9x13 pan and let cool. Cut and wrap in waxed paper. (Other flavors and colors can be added instead of the anise extract and black food coloring.)
Peach Cobbler
from the kitchen of Stephanie
3/4 c flour
1/8 tsp salt
2 tsp baking powder
2 c sugar, divided
3/4 c milk
1/2 c butter
2 c freshly sliced peaches
Sift flour, salt and baking powder. Mix with 1 c sugar, slowly stir in milk to make batter. Melt butter in 8x8x2 inch pan. Pour batter over butter. Do not stir. Mix peaches with remaining 1 c sugar and carefully spoon over batter. Bake 1 hour at 350. Serve hot or cold. Double this recipe for a 9x13 pan.
3/4 c flour
1/8 tsp salt
2 tsp baking powder
2 c sugar, divided
3/4 c milk
1/2 c butter
2 c freshly sliced peaches
Sift flour, salt and baking powder. Mix with 1 c sugar, slowly stir in milk to make batter. Melt butter in 8x8x2 inch pan. Pour batter over butter. Do not stir. Mix peaches with remaining 1 c sugar and carefully spoon over batter. Bake 1 hour at 350. Serve hot or cold. Double this recipe for a 9x13 pan.
Thursday, November 11, 2010
Holiday Greetings!
Hi
Just a reminder about the Holiday Baking Class tonight! It will be so much fun! We will be learning how to make Fern's famous Pumpkin Roll, Debi's Suckers and Luana's delicious Creamy Fudge! We will have recipes to share and yummy food to taste! Hope to see you there!
Please send me your favorite holiday recipes to share- even if you are not in our ward- I would love to see your favorites! Thanks for stopping by!
Just a reminder about the Holiday Baking Class tonight! It will be so much fun! We will be learning how to make Fern's famous Pumpkin Roll, Debi's Suckers and Luana's delicious Creamy Fudge! We will have recipes to share and yummy food to taste! Hope to see you there!
Please send me your favorite holiday recipes to share- even if you are not in our ward- I would love to see your favorites! Thanks for stopping by!
Almond Punch
from the kitchen of Stephanie
1 (12oz) can frozen orange juice, thawed
1 (12oz) can frozen lemonade, thawed
3 c sugar
2 tsp vanilla
2 tsp almond extract
20 c water
2 qt Sprite
Mix together and serve. This drink is sooooo yummy and perfect for fall and holiday parties!
1 (12oz) can frozen orange juice, thawed
1 (12oz) can frozen lemonade, thawed
3 c sugar
2 tsp vanilla
2 tsp almond extract
20 c water
2 qt Sprite
Mix together and serve. This drink is sooooo yummy and perfect for fall and holiday parties!
Wednesday, November 10, 2010
Grandma Kohler's Gingersnaps
from the kitchen of Marilyn
1 c butter
1 1/2-2 c sugar
2 eggs
1/2 c molasses
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
2 tsp cloves (opt)
1/2 tsp salt
3 1/2-4 c flour
Cream butter and sugar. Add eggs and molasses. Add dry ingredients. Roll into small balls by hand and dip in sugar. Place on cookie sheet about 2 inches apart. Press down with bottom of glass. Makes about 6 dozen cookies. Bake at 375* for 6-7 minutes.
1 c butter
1 1/2-2 c sugar
2 eggs
1/2 c molasses
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
2 tsp cloves (opt)
1/2 tsp salt
3 1/2-4 c flour
Cream butter and sugar. Add eggs and molasses. Add dry ingredients. Roll into small balls by hand and dip in sugar. Place on cookie sheet about 2 inches apart. Press down with bottom of glass. Makes about 6 dozen cookies. Bake at 375* for 6-7 minutes.
Carmel Candy
from the kitchen of Debra
2 Squares Butter or Margarine
1 can canned Milk - Recipe called for condensed but we have used Evaporated).
2 C Sugar
1 1/3 Cups Light Karo Syrup
2 Cups nuts (can be omitted)
Combine all ingredients in pan. Bring to a full boil on high heat. Stir for 7 min. Bring head down to Med/Low and cook until candy makes a firm ball when dropped in cold water (aprox 225 - 230). Add nuts and pour into a 9 X 13 buttered cake pan. Set into fridge until cool. Cut 1" by 1" inch squares and wrap using waxed paper.
2 Squares Butter or Margarine
1 can canned Milk - Recipe called for condensed but we have used Evaporated).
2 C Sugar
1 1/3 Cups Light Karo Syrup
2 Cups nuts (can be omitted)
Combine all ingredients in pan. Bring to a full boil on high heat. Stir for 7 min. Bring head down to Med/Low and cook until candy makes a firm ball when dropped in cold water (aprox 225 - 230). Add nuts and pour into a 9 X 13 buttered cake pan. Set into fridge until cool. Cut 1" by 1" inch squares and wrap using waxed paper.
Fudge
from the kitchen of Debra
2 C Sugar
1/2 C Milk
2 squares Chocolate
1/2 C Butter (1 cube)
1/4 C Light Karo Syrup
Cook and stir while candy boils hard for 1 1/2 min. Beat with Mixer till cool. Add nuts and put in Buttered Pan.
2 C Sugar
1/2 C Milk
2 squares Chocolate
1/2 C Butter (1 cube)
1/4 C Light Karo Syrup
Cook and stir while candy boils hard for 1 1/2 min. Beat with Mixer till cool. Add nuts and put in Buttered Pan.
Suckers
from the kitchen of Debi
2/3 c. corn syrup
2 c. sugar
1 c. water
Mix together well in a saucepan. Heat on high heat. Let boil until it reaches 300° (use a candy thermometer).
Take off heat and mix in flavoring (oil = 1/2 to 1 tsp. or extract = 1 T. or as you much as you like) and color.
Pour into Pam-ed molds (prepare them while it's cooking - rub the oil around with your finger so it's well covered).
Let cool - pop out - Enjoy!
2/3 c. corn syrup
2 c. sugar
1 c. water
Mix together well in a saucepan. Heat on high heat. Let boil until it reaches 300° (use a candy thermometer).
Take off heat and mix in flavoring (oil = 1/2 to 1 tsp. or extract = 1 T. or as you much as you like) and color.
Pour into Pam-ed molds (prepare them while it's cooking - rub the oil around with your finger so it's well covered).
Let cool - pop out - Enjoy!
Pumpkin Cake Roll
6 eggs
2 c sugar
1 1/3 c pumpkin
2 tsp lemon juice
1 tdp salt
1 c nuts
1 1/2 c flour
2 tsp baking powder
2 tsp cinnamon
2 tsp ginger
1 tsp nutmeg
Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir dry ingredients. Fold into pumpkin mixture. Spread on greased and floured 15 x 10 x 1 inch pans(2). Top with finely chopped nuts. Bake (seperately) at 375* for 15 minutes. Turn out on towel sprinkled with powdered sugar. Sprinkle top of cake, too. Starting at wide end, roll towel and cake together. Cool 4 hours. Unroll and spread filling on cake.
Filling:
1 (8 oz) pkg cream cheese
1 cube butter or margarine
1 lb box powdered sugar (3 1/2 c, unsifted)
2 tsp vanilla
Combine; beat until smooth. Spread on cake. Roll back up. Chill and serve. (Cuts best if partially frozen.)
2 c sugar
1 1/3 c pumpkin
2 tsp lemon juice
1 tdp salt
1 c nuts
1 1/2 c flour
2 tsp baking powder
2 tsp cinnamon
2 tsp ginger
1 tsp nutmeg
Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir dry ingredients. Fold into pumpkin mixture. Spread on greased and floured 15 x 10 x 1 inch pans(2). Top with finely chopped nuts. Bake (seperately) at 375* for 15 minutes. Turn out on towel sprinkled with powdered sugar. Sprinkle top of cake, too. Starting at wide end, roll towel and cake together. Cool 4 hours. Unroll and spread filling on cake.
Filling:
1 (8 oz) pkg cream cheese
1 cube butter or margarine
1 lb box powdered sugar (3 1/2 c, unsifted)
2 tsp vanilla
Combine; beat until smooth. Spread on cake. Roll back up. Chill and serve. (Cuts best if partially frozen.)
Creamy Fudge
from the kitchen of Luana
1 (12 oz) pkg semi-sweet chocolate chips
2 (8 oz) Hershey's bars
2 cubes butter
4 c sugar
1 can evaporated milk
2 1/2 c mini marshmallows
1 c nuts
2 T vanilla
2 1/2 c frozen marshmallows
Break up chocolate and butter. Put in bowl with chocolate chips. Put milk, sugar and 2 1/2 cups marshmallows together in a big pan. Stir and boil 7 minutes. Remove from heat; pour over chocolate and butter. Stir until it loses shine. Add frozen marshmallows, nuts (if desired) and vanilla. Put in individual buttered dishes or a 9 x 13 or 15 x 10 inch pan.
1 (12 oz) pkg semi-sweet chocolate chips
2 (8 oz) Hershey's bars
2 cubes butter
4 c sugar
1 can evaporated milk
2 1/2 c mini marshmallows
1 c nuts
2 T vanilla
2 1/2 c frozen marshmallows
Break up chocolate and butter. Put in bowl with chocolate chips. Put milk, sugar and 2 1/2 cups marshmallows together in a big pan. Stir and boil 7 minutes. Remove from heat; pour over chocolate and butter. Stir until it loses shine. Add frozen marshmallows, nuts (if desired) and vanilla. Put in individual buttered dishes or a 9 x 13 or 15 x 10 inch pan.
Wednesday, November 3, 2010
Mexican Lasagna
from the kitchen of Shawnalyn
3 T extra-virgin olive oil
2 pounds ground beef (shredded beef, chicken or whatever meat you like)
2 T chili powder
2 T ground cumin
½ red onion, chopped
1 (15 oz) can black beans, drained
1 c med heat taco sauce or 1 (14 oz) can stewed or fire roasted tomatoes
1 c frozen corn kernels
Salt
Flour tortillas
2 ½ c shredded cheddar or shredded pepper jack
Directions:
Preheat a large skillet over med high heat. Add 2 T oil twice around the pan. Add ground beef and season with chili powder, cumin and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2-3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans then tortillas, then cheese. Repeat: Meat, tortilla, cheese again. Bake lasagna 350 for 1 hour from frozen, until cheese is brown and bubbly.
3 T extra-virgin olive oil
2 pounds ground beef (shredded beef, chicken or whatever meat you like)
2 T chili powder
2 T ground cumin
½ red onion, chopped
1 (15 oz) can black beans, drained
1 c med heat taco sauce or 1 (14 oz) can stewed or fire roasted tomatoes
1 c frozen corn kernels
Salt
Flour tortillas
2 ½ c shredded cheddar or shredded pepper jack
Directions:
Preheat a large skillet over med high heat. Add 2 T oil twice around the pan. Add ground beef and season with chili powder, cumin and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2-3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans then tortillas, then cheese. Repeat: Meat, tortilla, cheese again. Bake lasagna 350 for 1 hour from frozen, until cheese is brown and bubbly.
Lasagna
from the kitchen of Shawnalyn
no boil lasagna noodles
marinara sauce
ground beef
mozeralla cheese
16 oz pkg cream cheese
cottage cheese (or ricotta cheese)
1 small onion (diced)
3 cloves garlic (minced)
sliced mushrooms (opt)
1 pkg frozen spinach (drained)
salt & pepper to taste
Directions:
Begin by mixing cream cheese, ground beef, spinach, cottage cheese, salt and pepper together. Then begin layering the lasagna in a baking dish sprayed with cooking spray. First put a small amount of sauce bottom of dish and spread around. Then lay pasta over to make a thin sheet of pasta. Add ½ of ground beef mixture, then sauce, and then cheese. Start again with another layer of pasta and repeat. End with top layer of pasta, then enough sauce to cover noodles, and then cheese. Cook for about 2 hours if frozen, 1 hour if thawed, until lasagna is hot and bubbly and cheese is melted and browned. Remove from oven and let rest for 10 min. before cutting into it.
no boil lasagna noodles
marinara sauce
ground beef
mozeralla cheese
16 oz pkg cream cheese
cottage cheese (or ricotta cheese)
1 small onion (diced)
3 cloves garlic (minced)
sliced mushrooms (opt)
1 pkg frozen spinach (drained)
salt & pepper to taste
Directions:
Begin by mixing cream cheese, ground beef, spinach, cottage cheese, salt and pepper together. Then begin layering the lasagna in a baking dish sprayed with cooking spray. First put a small amount of sauce bottom of dish and spread around. Then lay pasta over to make a thin sheet of pasta. Add ½ of ground beef mixture, then sauce, and then cheese. Start again with another layer of pasta and repeat. End with top layer of pasta, then enough sauce to cover noodles, and then cheese. Cook for about 2 hours if frozen, 1 hour if thawed, until lasagna is hot and bubbly and cheese is melted and browned. Remove from oven and let rest for 10 min. before cutting into it.
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