Recipes

RECIPES FROM SEPTEMBERS RELIEF SOCIETY MEETING

I heard someone say (and their identity will remain a secret!) at our September Relief Society Meeting that dinner was so good they wished someone would have turned off the lights so they could have licked their plate.  I couldn't have said it any better!  

A special thanks to all of the ladies who made that night so wonderful!   

Billie's Sweet & Crunchy Asian Salad:

2 bags romain lettuce

4 green onions, chopped

5 celery stalks, chopped

1 bag Craisins

Mix and brown the following, being CAREFUL not to burn:

1/2 c. butter

1/2 c. sugar

1/2 c. sesame seeds

2 - 3 oz. Ramen Noodles - DON'T use seasoning

3 oz. slivered almonds

Dressing:

3/4 c. veg. oil

1/2 c. sugar

1/4 c. red wine vinegar

2 T. soy sauce

***Add noodles and dressing right before serving

Alfredo Sauce (Penny Hager's fabulous and easy recipe)

1/2 cup Butter

2-3 cloves Garlic, minced

1 can Cream of Chicken Soup

1 cup Parmesan Cheese

2 cups Whole Milk or Evaporated Milk or Half and Half (I usually buy a little 16 oz. container of half and half at the 99 cent store)

a few Parsley Flakes or a few Tablespoons of fresh chopped Parsley, optional

Melt butter, saute garlic. Add chicken soup, whole milk or half and half, and parsley. Stir over medium/low heat until it starts to thicken, and then add the parmesan cheese. Cook and stir a few minutes longer.

Cheese Straws - found here: http://blueridgebaker.blogspot.com/2010/01/cheese-straws.html

1 1/2 cups (about 6 oz) very finely grated extra sharp white cheddar (I use mild cheddar because that's what I usually have handy)

4 tablespoons unsalted butter, cut into several pieces and softened

3/4 cup unbleached white flour, plus more for dusting

1/2 - 1 teaspoon salt

1 tablespoon milk (or heavy cream or half and half)

Preheat oven to 350. In a large bowl, combine cheese, butter, flour and salt. With your fingers, work the butter in until it is evenly distributed and you have a crumbly mixture. Add the milk, and again using your fingers, rub all of the ingredients together until they form a ball. Turn the dough out onto a lightly floured board and roll it out to about 1/8 of an inch thick. Using a pastry wheel or a sharp knife, cut the dough into strips 1/4" - 1/3" wide. Place them gently on a parchment-lined baking sheet about 1/4" apart. Bake for 15 - 20 minutes, rotating the baking sheet as necessary, until the straws are tinged with golden. Let them cool on the baking sheet for about 5 minutes, then transfer them on the parchment to a cooling rack to cool completely.

FRESH APPLE CAKE with Warm Butter Sauce

As a little girl, I can remember my grandmother, mom and aunts baking this
Fresh Apple Cake when they were all in town together.

It's Moist!! It's Rich!! It's Delish!! AND it has 7 apples so that makes it healthy right? ;)

FRESH APPLE CAKE
2 c. sugar
1/2 c. margarine
2 eggs
6-7 grated apples
2 c. flour
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. salt

SAUCE:
1/2 c. margarine
1 c. sugar
1/2 c. whipped cream
1 1/2 tsp. vanilla
Cream sugar, margarine, and eggs. Add flour, spices, then grated apples. Pour in greased 9 X 13 pan. Bake at 350 degrees for 35-40 minutes.
SAUCE: In saucepan over medium heat combine margarine, sugar, whipped cream and vanilla. Melt until clear liquid. Pour over individual pieces of cake. OPTIONAL: Add a spoonful of whipping cream and mint on the top.

Punch:

As far as the punch goes, years ago I went to a wedding that had this wonderful punch so I asked them for the recipe. They wouldn't tell me all the ingredients or amounts but they did say they used:

Cranberry Juice

Pineapple Sherbert

Sprite

I also added:

Powdered Lemonade

OJ concentrate

Sliced Strawberries and Mint on the top

I just threw it all in, added a little water and lots of ice, then had the ladies in the kitchen test it.

Harvest time is wonderful!  Many of us wait all year long for the fresh, plentiful produce available in the summer and fall. 

The Following Recipes are from Sis. Moyers.  (Thank you so much!!!) Use fresh fruit or see the instructions below for freezing fruit to use in these recipes all winter long.

Apple Crisp
6-8 apples 1/2 tsp ccinnamon
1 cup water 1/2 cup butter
3 Tbs. lemon juice 1/2 cup brown sugar
2 Tbs. cornstarch 1 1/4 cup flower
1/2 cup sugar 1 cup oatmeal

Peel and slice apples ( you can use the apples that you froze which should already be sliced and peeled when you froze them. Bring to a boil in saucepan. Add apple and coook for 5 minutes. Add lemon juice. Six cornstarch, sugar and cinnamon together. Sitr into apple, cooking until thickened. Place in 9x13-inch baking dish. Combine butter, brown sugar, flour and oats mix with electric mixer until crumbly. Sprinkle on top of apple mixture. Bake at 350 degrees for 30 minutes.

Apple Pie
5-6 apples 2 unbaked pie crusts
1/3 cup water cream or evaporated milk
1 cup sugar sugar
2 Tbs. cornstarch 1/4 tsp. nutmeg
1 Tbs. cinnamon
Peel and slice apples.( or use the frozen apples.) Bring water to a boil and add apples. Cover and simmer for 10 minutes. Mis sugar, constarch and spices. Gradually stir into apple misture, stirring until smooth. Pour into pie shell. Make decorative slits in remaining pie shell. Place on top of apples. Fold edges under and flute. Brush top with cream or evaporated milk and sprinkle with sugar. Bake at 350 degrees on bottom rack of oven for 30 to 40 minutes, or until crust is golden brown.

Peach Cobbler
1 Tbs. butter 1/4 tsp. salt
3 cups sliced peaches 1/2 tsp. baking pwdr.
1/2 cup sugar 1/3 cup oil
2 Tbs. flour 3 Tbs. milk
1/2 tsp. cinnamon 1 egg
1 cup flour
Melt butter in 9x9-inch baking dish. Arranged peeled sliced peaches in pan.(May use frozen peaches that have been thawed.) Stir together 1/2 cup sugar, 2 tablespoons flou and cinnamon. Sprinkle evenly over fruit. Blend together 1 cup flour, 2 Tabls. sugar, salt and baking powder in mixing bowl. Combine oil, milk and egg and add to dry ingredients, stirring just until blended. Spoon evenly over fruit. You can add more sugar to this mixture if you want it to be sweeter. Bake at 350 degrees fo 25 to 30 minutes or until crust is brown.

Freezing Fruit
I wanted to suggest to the sisters who bought peaches and apples that freezing the fruit is an viable alternative to canning. When I am doing peaches I blanch them by putting water in a frying pan, bringing it to a boil and then roll the peaches around in it for a few seconds. This makes the peels slide right off. I slice the peaches and put them in gallon freeze bags in which I have placed sugar and Fruit Fresh or one of the equivalants. You use 1 tsp. of Fruit Fresh to 1 cup of sugar. I place a few Tablespoons(enough to coat the fruit) in each gallon bag of fruit and gently shake the bag so that the fruit is coated. I place about 5 cups of sliced peaches in the bags for a pie and 3 cups of peaches for cobbler. You can also dice 4 cups of peaches for peach ice cream. By designating on each bag the amount of fruit and what its use will be I waste less fruit. For apples you use about 5 cups for pie. You don't need to blanch apples but you do need to core, peel and slice them. There are some really good products that make this an easy process. Apple slices are also delicious when you dehydrate them.

HOT FUDGE SAUCE

from Julie Cadogan

(Beckie Wirth made this for the Sept. Relief Society Meeting)

1 c. semi sweet chocolate chips

1 c. dark chocolate chips
2 cans sweetened condensed milk (Not evaporated)
1/2 c. butter
1/2 c. milk
2 tsp. vanilla
pinch of salt

Combine chocolate chips, butter and regular milk in glass bowl; microwave for 1 minute, stir, and repeat until chocolate chips are melted. Combine with remaining ingredients in fondue pot stirring occasionally until smooth.

This recipe can also be made using a heavy bottomed sauce pan combine ingredients in same manner but stir often to avoid scorching the chocolate.

***NOTE FROM BECKIE: I knew we wouldn't be able to have "HOT" Fudge Sauce set up on the ice cream table so I used the microwave to make and mix the entire recipe. I re-heated it just before dessert time and it was still fabulous! You do NOT need to double the recipe unless you are making it as gifts. This Hot Fudge Sauce is so creamy and delicious you do NOT want leftovers calling your name from the refrigerator. (Your hips will thank me later.)***

LOVELY SALTED CARAMEL SAUCE

***NOTE FROM BECKIE: Follow this recipe EXACTLY!!!***

http://alwayswithbutter.blogspot.com/2011/02/lovely-salted-caramel-sauce.html?showComment=1299015069817#c6312456671544268081

APPLE CRISP

by Leissa Gashler

Apple Season is almost upon us and what better way to enjoy it than with a tastey, homemade apple crisp.  I heard through the grapevine that Leissa had a great recipe--as many of you know, Leissa is a wonderful cook.  Thanks for the recipe, Leissa!  Enjoy!

½ cup sugar
2 T flour
¼ t salt
1 t cinnamon

Toss with 1 ½ quarts apples, place in bottom of greased pan

1 cup oatmeal

1 cup flour
1 cup brown sugar
¼ t baking soda
1/3 t baking powder
2/3 cup butter

Mix together, cutting in butter with pastry cutter or fork until crumbly. Sprinkle over apples and pat firmly.

Bake at 350 for 40 minutes until brown and crust is formed. Serve with ice cream or whipped cream.

15-20 Minute Meals

Ever feel in  a pinch for time?  Ever feel the frenzy of the 5 O'Clock rush?  We'll good news.  These next recipes will help you get dinner on the table in 20 minutes or less.  

Mushroom Garlic Pork Chops

1Tbsp. Vegtable Oil

4 Pork Chops

1Can Campbells Consensed Cream of Mushroom with Roasted Garlic Soup

1/4 C. water

Heat the oil in a skillet.  Add the chops and cook until browned.  Ass the coup and water andheat to a boil.  Cover and cook over low heat for 5 min. or until done.

15 Minute Chicken and Rice Dinner

1 Tbsp. Vegtable Oil

4 bonelss chicken breast halves

1 Can Cream of Chicken Soup

1 1/2 Cups Waer

1/4 tsp. paprika

1/4 tsp. pepper

1 1/2 Cups Uncooked Minute Rice

2 Cups Fresh or Frozen Broccoli Flowerets

Heat oil in skillet.  Add chicken and cook until browned.  Remoe the chicken.  Add soup, water paprika and pepper to the skillet and heat to a boil.  Stir in the rice and broccoli.  Top with the chicken.  Cover and cook over low heat for 5 more minutes or unitl done.

Seafood Tomato Alfredo

1 Tbsp Margarine

1 medium chopped Onion

1 Can Cream of Mushroom Roated Garlic Soup

1/2 C. Milk

1 C. Diced Canned tomatoes

1 lb. firm white fish (Cod, Haddock or Halibut) cut into pieces

4 C. Hot Cooked Linguine

Heat margarine in skillet.  Add onion and cook until tender.  Stir in soup, milk and tomatoes.  Heat to a boil.  Add fish.  Cook over low heat for 10 minutes or until done.  Serve over the linguine.

Below is a recipe from dealstomeals.blogspot.com

Black Bean Soup
5 c. dried beans (cooked as directed below--or use 7-8 cans of black beans--if using canned black beans, skip this step of boiling with the below vegetables and just add these vegetables that have been chopped fine to the pot of soup and beans. You will obviously not need the water as well if you are using canned ;)
TONS of water--almost to the top of a large soup pot
2 garlic cloves, minced
1 onion, cut into large chunks
1 c. carrots (I used baby carrots)
1 green bell pepper, cut into fourths
1 jalapeno pepper, cut in half and seeded


Rinse the black beans in a strainer until all of the dirt and dust have been rinsed off. Place the five cups of black beans into a very large soup pot and fill a few inches from the top with water. Add the garlic, onion, carrots and bell pepper to the water and beans. Heat water and beans to a rolling boil and let boil for up to one and a half hours (or longer depending how old your beans are). Make sure you keep an eye on the pot and extra water as needed so the beans don't burn--keep them covered with several inches of water so they don't dry out. Once the beans are tender, drain most of the water from the pot, but leave the vegetables in with the beans. Remove half of the beans from the pot and place in a food processor or blender. Blend half of the beans into a puree and leave the other half as whole beans. Spoon out the large chunks of vegetables and add in with the beans that are being pureed until smooth. Add the pureed beans back to the pot, turn down the heat on the stove to low and add the rest of the ingredients.


10-12 c. of chicken broth (or water plus chicken base or bouillon)
1 (16oz.) jar red or green salsa
2 cans diced green chilies


Let these items simmer with the beans while you saute the following ingredients and then add to the soup:


1 large red or white onion, diced
1 red, green or orange bell pepper, diced and seeded
3 long stalks of celery, diced
2 cloves garlic, minced
1/2 cube of butter
Montreal steak seasoning (about 1 T.)
2 T. cumin
1 T. chili powder
2-3 t. garlic powder
1 t. red pepper flakes (more or less depending on how spicy you like it)
1-2 T. salt (may need a little more when finished)
1 T. black pepper


Once the above ingredients are sauted together, add them to the soup. Let the soup continue to simmer on low for another 20-30 minutes to let the flavors blend together. Once the soup is thickened, add 2 T. lime juice and 2 T. apple cider vinegar. Stir together and serve with the following garnishings:


Diced tomatoes,ped cilantro, diced green onions, sour cream, shredded cheese, sliced avocado and tortilla chips. Squeeze another bit of lime on top of your bowl of soup if you would like.


Enjoy!!

Super Saturday Recipes

Chinese Dishes by Amy Burton

Click on the links below for the recipes and pictures of the chinese dishes included in Amy's Super Saturday class.  

Orange Chicken
http://ourcookingcafe.blogspot.com/2011/04/orange-chicken.html

Asian Lettuce Wraps
http://ourcookingcafe.blogspot.com/2011/01/asian-lettuce-wraps.html

Shrimp Coconut Curry Soup
http://ourcookingcafe.blogspot.com/2011/02/shrimp-coconut-curry-soup.html

Ham Fried Rice
http://ourcookingcafe.blogspot.com/2011/03/ham-fried-rice.html

Apple Salsa w/ Cinnamon Chips by Laura Hansen
1 small orange
1 lime
2 medium tart apples, chopped
1 cup chopped strawberries
2 medium kiwi, peeled* and chopped
2 Tbsp. brown sugar
2 Tbsp. apple jelly
8 flour tortillas (7" or 8")
Water
1/4 cup sugar
2 tsp. cinnamon

In a bowl, combine apples, strawberries and kiwi (we like to add a chopped mango, too).  Grate the orange peel and lime peel and squeeze juice from both; add to fruit.  Stir in brown sugar and apple jelly.
For chips, brush or spray tortillas lightly with water.  Combine sugar and cinnamon and sprinkle over tortillas.  Cut into wedges and place in a single layer on ungreased baking sheets.  Bake at 400* for 6 - 8 minutes or until lightly browned.  Cool and serve with the salsa.  Makes four cups of salsa.  *The easiest way to peel a kiwi is to cut it in half width-wise and slide a spoon just under the skin all the way around.

FRRROZEN Hot Chocolate by Michelle Widowski

• 6 oz. of your favorite chocolates
• 2 tsp. hot chocolate mix
• 1 ½ T. Sugar
• 1 ½ c. milk
• 3 c. ice
• Whipped cream

Chop chocolate into small pieces and melt carefully in the microwave.  Add the hot chocolate and sugar, stirring constantly until thoroughly blended.  Slowly add ½ cup of milk and stir until smooth.  Cool to room temp.  In blender place the remaining 1 cup milk, the chocolate mixture and the ice.  Blend on high speed until smooth and the consistency of a daiquiri.  Pour into cups and top with whipped cream and chocolate shavings.

Fruit Pizza by Michelle Widowski

Ingredients

• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 cup cold butter
• 2 (8 ounce) packages of cream cheese, softened
• 2/3 cup sugar
• 2 teaspoon vanilla extract
• 2 cups halved fresh strawberries
• 1 (11 ounce) can mandarin oranges, drained
• 1 cup fresh blueberries or blackberries
• GLAZE:
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 cup unsweetened pineapple juice
• 1 teaspoon lemon juice

Directions

1. In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350 degrees F for 12-15 minutes or until very lightly browned. Cool on a wire rack.
2. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top.
3. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled.

Gingerbread by Michelle Widowski

• ¾ cup butter
• 1 cup sugar
• 1 egg
• ¼ cup molasses
• 2 ½ cups flour
• 2 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp ginger
• ½ tsp cloves

Mix together then form in to 3 logs. Mash down with fingers.

Bake at 350 for 12 – 15 minutes. Edges will start to crisp but center should be really soft. Do not over bake!

Butter Cream Frosting

• 6 T. butter
• 4 ½ - 4 /3/4 powdered sugar
• 1 egg
• 1 ½ tsp. vanilla
• Add milk to desired consistency

Peanut Buster Parfait Pie by Michelle Widowski

Ingredients

• 1 1/2 cups evaporated milk
• 2/3 cup chocolate chips
• 1/2 cup butter
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 pound Oreos
• 1/2 cup melted butter
• 1/2 gallon vanilla ice cream, softened
• 1 1/2 cups roasted Spanish peanuts
• 1 (12 ounce) container frozen whipped topping, thawed

Directions

Onion Wheat Casserole

by Sister Lou Ann Hager

1 lb hamburger

1large onion diced

2 cups diced celery

1/2 teas salt

Dash of peper

1 can onion soup

3/4-1 C. Cracked Wheat  (Note:  You can either add 1/2 of the soup or can of water and 3/4 cracked wheat and cook for 1 and 1/2 hrs or I cook the wheat the day before by just boiling 2 1/2 cups water and 1 cup cracked wheat and after it boils just turn it off with cover on and leave in on stove.  In the morning the wheat will be just right for cereal, bread, or making a casserole.  It's great to put in any soups you are making--like rice.  I am sure it would work as a filler--lets say in tuna fish for a sandwich etc.

Cook at 350 degrees for about 1 hour or until the temperature the meat is cooked through (Internal temperature is 160 degrees).

Wheat Meatloaf

by Lou Ann Hager

The meatloaf I made had:

1lb groud beef

1 onion diced

1 No. 2 can tomatoes or 2 cups

1/2 teaspoon salt

2cups cooked cracked wheat

Dash of Oregano

Dash of pepper

Dash of garlic salt

Cook at 350 degrees for 1 hour or until the meat is done (internal temperature is 160 degrees)

Cracked wheat and Lentil Casserole

by Lou Ann Hager

1 cup lentils,washed well

1 cup coarse cracked wheat

1 lb ground beef or lamb

1 medium onion chopped

1 1/2 tsp salt

1/2 tsp chili powder

1/4 tsp pepper

1/4 tsp oregano

2 cups tomato juice or tomatoes

Place lentils,cracked wheat and 4 cups tomato juice in 2quart casserole and soak overnight or for 6 hrs. Place covered casserole in 300 ovean and cook for 3hrs, Stir often to prevent sticking.

Brown meat and onion together. Add salt,chili powder, pepper, oregano, and tomato juice.  Combine with casserole mixture and bake for 1 hour, leaving lid off last half hour. Add more juice or a little water if mixture seems dry.

Variation: Use diluted tomato soup instead of juice, letting lentils and cracked wheat soak in 4 cups water. Add 2 cans tomato soup (undiluted) after adding meat and onions.                             

Texas Sheet Cake by Jennifer Holladay
(Jennifer made this yummy cake for us to sample at our last Relief Society Meeting.)

Cake:

1 cup butter                    3 Tbls cocoa

2 eggs                             1 cup water

1/2 cup buttermilk          2 cups wheat flour1 tsp soda                       2 cups sugar

1 tsp vanilla

Boil butter and cocoa together until well mixed.  Remove from heat.  Mix flour and sugar together.  Add flour and sugar mixture and water to butter and cocoa.  Add remaining ingredients.  Pour into a greased 11x17 pan.  Bake at 400 for 20 minutes.

Frosting:

1/2 cup butter                   1 tsp vanilla

3 Tbls cocoa                     3 1/2 cups powdered sugar

6 Tbls milk                        1 cup chopped nuts

Boil butter, cocoa, and milk together until well mixed.  Add remaining ingredients.  Beat until smooth.  Let cool for a few minutes.  Then pour over cake.  You do not have to wait until the cake or the frosting are completely cooled.  I like to add a little more powdered sugar to the frosting, especially if omitting nuts, to keep if from being too runny.

Wheat Treats!  (Made from bulgur. Sampled at Enrichment)

Soak wheat over night. Then let the wheat dry completely. 

Use a shallow pan with oil (I used safflower).  Make sure oil is hot (360 degrees)

Fry ½ cup at a time.  Make sure it’s not overlapping in pan.  Fry until dark golden brown.   Drain fried wheat on paper towel add your favorite seasonings.  Sea salt, ranch dressing powder, barbeque powder flavoring, cinnamon sugar, chili powder, or plain.

Can be used as a snack, salad topping, trail mix with chocolate and raisens.

The kernels take on a corn nut flavor.

Cranberry Bulgar by Lisa Maloney

Cook wheat in rice cooker to the ratio of 2 1/2 C. Water to 1 C. Wheat.  Wheat should get soft and plumpy .  Lisa's cooks in about 45 minutes.  Mix with frozen concentrated cranberry juice to taste.

(Note:  You could also cook the wheat in a crock pot.  Water to wheat ratio may vary.)

 

Fresh Mushroom Bisque by Laura Hansen

(In case any one wants to know, a Bisque is a thick cream soup)

1/2 cup butter or margarine

2 cups (8oz) sliced fresh mushrooms

1/3 cup finely chopped onion

1 teaspoon finely chopped fresh garlic

1/2 cup all-purpose flour

1/4 teaspoon pepper

2 (14.5 oz) cans chicken broth

1 cup (2 medium) shredded carrots

2 cups half & half*

1/8 - 1/4 teaspoon hot pepper sauce

Chopped fresh parsley

In 4-quart saucepan melt butter.  Add mushrooms, onion and garlic.  Cook over medium heat, stirring occasionally, until mushrooms and onion are tender (4 - 5 minutes).  Stir in flour and pepper until smooth and bubbly (1 minute).  Add chicken broth and carrots.  Cook over medium heat, stirring occasionally, until carrots are crisply tender (8 - 10 minutes).  Add half-and-half and hot pepper sauce; continue cooking, stirring occasionally, until heated through (7 - 9 minutes).  Sprinkle with parsley.  Makes 8 servings and takes about 45 minutes to prepare.  *If you don't have any half & half, you can substitute a 12 ounce can of evaporated milk and enough milk to make 2 cups.

Ok, so I asked some of our resident experts for a few recipes for quick meals.  However, for some quirky reason I can't cut and paste the recipes they gave me into the blog--no idea why.  So, I decided to just give you the link to their cooking blog.  They have lots of really yummy recipes.  I can't wait to try the Raspberry Cream Cheese Danish or the Chocolate Chip Oatmeal pancakes or the Hootnanys or the. . .well, you get the idea.   Thanks Amy and Jessica

http://ourcookingcafe.blogspot.com/



We had this recipe at the February Birthday Dinner and it was so good! The recipe originally came from Sis. Widowski--Thanks:) 

Gingerbread Loaf

¾ cup butter

1 cup sugar

1 egg

¼ cup molasses

2 ½ cup flour

2 tsp baking soda

½ tsp salt

½ tsp cinnamon

½ tsp ginger

½ tsp cloves

Mix together then form in to 3 logs. Mash with hands.

Bake at 350 for 12 – 15 minutes. Edges will start to crisp but center should be really soft.

Frosting

6 TBLSP butter

4 ½ cups pwdr sugar

1 egg

1 ½ tsp vanilla

Milk (enough to make spreading consistency)

1. In a large bowl, mix together crushed Oreos and ½ c. butter. Press onto the bottom of a 9x13 inch pan (or two pie pans); freeze until firm. Spread softened ice cream over crust, then freeze until firm.
2. In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.  Sprinkle ice cream with peanuts then spread fudge sauce over the top; freeze until firm. Top with whipped topping and extra nuts.  Freeze until firm, or overnight.

Butter Mints

1/2 stick (4 Tbls) butter (only the real stuff) at room temperature
1 pound powdered sugar (about 4 cups)
1 Tbls plus 2 tsp. ice water
pinch of salt
1/2 tsp peppermint extract
Green, Red, blue, yellow food coloring
In a large bowl, cut butter into sugar with two knives or your fingers. Add 1 Tbls ice water, salt, and peppermint, and toss with a fork. Press mixture into a ball. If it seems crumbly, add more ice water, 1 tsp at a time, until dough presses together easily. Turn dough out onto a work surface and knead until it is smooth and satiny, 3-4 minutes.
Cut the dough in quarters, tint each quarter a different color (use sparingly, paler colors are prettier). You also could leave a quarter white. Roll dough into 1/2 inch balls and flatten them slightly with your palm (keeping remaining dough covered with plastic wrap as you work so it does not dry out).

They need to set for 2-3 hours, uncovered, at room temperature. Then move them to a covered container in a cool place, where they should ripen for 2 days to improve flavor and make them easier to handle, before eaten. They will keep at room temperature for 2 weeks and in the fridge for a month.

Caramel Apples

8-10 servings

1 cup butter

2 cups packed brown sugar

1 cup light corn syrup

1 can (14 oz) sweetened condensed milk

1 tsp vanilla extract

8-10 medium tart apples along with the same number of sticks

In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to boil over medium-high heat. Cook and stir until mixture reaches 248*(firm ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla.

Insert wooden sticks into clean and dry apples. Dip each apple into hot caramel mixture; turn to coat. Set on parchment paper or silpat mat to cool (sticks really bad to wax paper).

A great variation to this: after the caramel hardens, dip in melted white chocolate and then roll in a mix of cinnamon and sugar. Put in fridge to set up. Super good, trust me on this!!

*Jessica Note: when working with a candy thermometer, and any candy recipe that tells you to cook to a certain temp. TEST your thermometer first! If you do not do this step, it literally could ruin your candy. To test your thermometer, first boil a pan of water and insert your thermometer and get what temp it registers at. Water boils at 212 degrees. So now take what ever number your thermometer says and subtract to find the difference. For Example, mine boils at 207, so the difference between 212 and 207 is 5 degrees, so now when my recipe calls to cook to 248, I will subtract 5 from the 248 and really only cook my caramel until 243 degrees. (hope that makes sense, cause you really need to follow that rule when cooking candy!)

Pumpkin Roll

            3 eggs                                                              1 tsp ginger

            1 cup sugar                                                      ½ tsp salt

            2/3 cup pumpkin                                             1 cup powdered sugar

            1 tsp lemon juice                                             8 oz cream cheese

            ¾ cup flour                                                      4 TBLS butter

            1 tsp baking powder                                        ½ tsp vanilla

            2 tsp cinnamon

Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. In a separate bowl, mix together flour, baking powder, cinnamon, ginger, and salt. Fold that into pumpkin mixture. Spread on a greased and floured jelly roll pan. Bake at 350 for 15 minutes. Turn out on a towel that has been sprinkled with powdered sugar. Roll cake and towel together and let cool. Mix together powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Unroll cake. Spread cream cheese mixture over the cake. Roll back up like a jelly roll. Wrap in wax paper. Chill.  Serves 10.

Almond Shortbread

This recipe comes from my Grandma’s neighbor. She has been making this recipe for her neighbors every Christmas for YEARS! My Grandparents and Mom looked forward to it each year. My Mom finally begged her for the recipe, and now she has been making it for years for her neighbors, and my sister does the same thing as well. I now make it every Christmas time and love to have a slice of it for breakfast, it whips up so quickly and is delicious!

¾  cup sugar

1 tsp almond extract

2 eggs

1 stick of butter, melted

¾ cup flour

Whisk sugar and almond and eggs together, pour in melted butter, whisk in flour and pour into un-greased pie tin and sprinkle with slivered almonds (optional, I never do this, but  my Mom puts  like 4 or 5 slivered almonds in the middle of the shortbread). Bake at 325 for 35-40 minutes, do not let it get brown.

Caramel Apple Cider

I found this recipe in a Family Fun magazine years ago and I LOVE it! It is my favorite warm drink.  I look forward to cooler weather each year just so I can make this recipe!

Cider                                                                           Caramel Whipped Cream

¼ cup heavy cream                                                      ½ cup heavy cream     

¼ cup brown sugar                                                      1 TBLS brown sugar   

3 cups apple cider

½ cup water

First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.  Meanwhile, in a small bowl, make the Caramel Whipped Cream by whipping the ½ cup heavy cream and 1 TBLS brown sugar until soft peaks form.  Pour Cider in mugs and top with whipped cream and enjoy!

Cheese Ball

I made this at the last craft night relief society meeting we had, and it was a hit. I forgot to bring the recipe so here it is.

2 (8 oz) packages cream cheese

1 small can crushed pineapple (well drained)

½ package Lipton Onion Soup mix

½ cup chopped green pepper

Mix all together and roll into ball. Roll ball in ½ cup chopped pecans. Chill until firm. Serve with crackers.

Won Tons

With all of the sweet recipes, I thought I would throw in my favorite holiday appetizer! These are a little bit of work, but SOOO good!

Wonton Papers (Square, sold in the produce section)

1 pound ground sausage

1 egg

1 (4 oz) can water chestnuts, finely chopped

¾ cup celery, finely chopped

3 green onions, finely chopped

Brown sausage, drain fat.  Put into a bowl and add remaining ingredients. Mix together and put approx. 1 heaping Tablespoon of filling in the center of the wonton paper (you don’t want them to be so full that you can’t close the paper or that the filling falls out while deep frying, but you don’t want it so empty that you can’t taste the filling.) dip your finger into a bowl of water and lightly wet two side edges of the square and fold the paper over the filling (bring the dry edges over to the wet edges) so it forms a triangle and the dry edges touch the wet edges. Press to seal (make sure they are sealed so the filling does not fall out during the frying process). Continue until all the filling is gone. Deep fry in vegetable oil until nice and brown. Do not over crowd in the oil, you will have to do a few frying  batches, Best served hot.