Rice Pilaf - Margie Owen

 SAUTE:

2 cups rice

1 cup slivered almonds

1/4 cup melted butter

(Stir until rice and almonds are lightly golden)

ADD: 

4 cups boiling chicken broth

Salt and Pepper to taste

Bake for 30 minutes at 375

STIR IN:

3/4 cup chopped celery

3/4 cup grated carrots

3/4 cup chopped green onions

Bake another 30 minutes

TIP:  Walmart has bags of chopped onions, carrots, and celery in the produce section!

Pea Salad - Phyllis

 From Phyllis

10 oz pkg peas - thawed

1 8 oz can sliced water chestnuts

1/3 C. green onions sliced

2 hard boiled eggs chopped

1 2 oz jar Pimentos

1/2 C. Celery slices

Dressing Ingredients

1/3 C Mayonaise

1 T Dijon Mustard

1/2 t garlic salt

1/2 t pepper

Combine peas, water chestnuts, onions, eggs, pimento and celery.

Dressing:  Whisk mayonaise, mustard, garlic, salt and pepper.  Pour dressing over pea salad.  Mix and toss well.  Cover and put into fridge several hours.

Broccoli and Cauliflower side dish -- Sunda

1 package frozen Broccoli 

1  package frozen Cauliflower

1 can mushroom soup

Cheese

Put broc and cauli into boiling water until they separate

Put in casserole dish

Pour mushroom soup and cheese over vegetables

Bake at 350 for 30 - 60 minutes.

Peach Dessert

Fresh Peach Dessert

1. Combine in saucepan:   2 cups water, 2 tablespoons cornstarch, 1 cup sugar

2.  Boil that mixture until thick and then add one three ounce package of peach jello.

3. Stir until dissolved. Refrigerate until it begins to set and then add four cups diced fresh (or frozen) peaches.

4. Then:  Do 2 1/2 cups crushed graham cracker crumbs, 6 T. Powdered Sugar, and 1 cube melted real butter.

5. Mix that well and put half of the graham cracker mixture in the bottom of a 9 X 12 pan.

6. Combine Cool Whip with 8 ounces of cream cheese which has been creamed with 1/2 cup powdered sugar. Fold in well.

7. Spread the peach mixture over the graham crackers.

8. Spread all of the cream cheese mixture over the peaches and top with the rest of the graham crackers. Refrigerate until ready to serve.

(NOTE:  This may also be used with fresh frozen peaches which are partially thawed before being added to the jello mixture.)

Roast Beef

Ingredients

1 beef roast, any cut, to fit size of crock pot.

1 pkg. hidden valley ranch dressing mix

1 pkg. McCormick brown gravy mix

1 pkg. Italian dressing mix

1 Cup water

small red potatoes, scrubbed and quartered. (optional)

1 Cup celery, chopped (optional)

1 pkg baby carrots (optional)

Instructions

Combine mixes well and sprinkle over roast in pot. Pour water into bottom of pot. Cook on low for 6-7 hours.

During the last 3 hours, add potatoes and carrots.

BYU Brownies

BROWNIES MIXTURE

1 Cup butter
1/2 Cup Cocoa
2 T Honey
4 eggs
2 Cups sugar
1 3/4 Cup flour
1/2 t salt
1/2 T Baking Powder
1 Cup Chopped Walnuts
12 oz. Chocolate icing

MINT ICING

5 T butter
dash salt
3 T milk
1 T light corn syrup
2 1/3 C Powdered Sugar
1/2 t mint extract
1-2 drops green coloring

Melt butter and mix in cocoa.  Allow to cool.  Add honey, eggs, sugar, flour, baking powder, salt.
Mix well and then add nuts.

Pour batter into greased 9 X 13 baking pan.  Bake at 350 for 25 minutes and then cool.


ICING

To prepare:  Soften butter.  Add salt, corn syrup, and powdered sugar.  Beat till smooth and fluffy.  Add mint extract and food coloring.  Mix.  Add milk gradually until the consistence is a little thinner than the cake frosting.

Spread mint icing on brownies.  Place brownies in the freezer for a short time to stiffen the icing.  Remove from freezer and carefully add a layer of chocolate icing.

Barbara Millett's Spanish Rice

Cut up onion in oil and saute till slightly brown.

Add rice  - ½ cup for small, 1 cup for average, 1 ½ cup for large.

Brown Rice

Than add sliced thin bell pepper however much you want.

Add 1 small can stewed Tomatoes

Add 1 can chicken Broth

Cover and Simmer about 30 minutes or so stirring often.

Ice Cream Sandwiches Dessert

INGREDIENTS

• 12 frozen ice cream sandwiches
• 1 (8 oz.) container frozen whipped topping, thawed
• 1/4 cup Smucker's® Hot Fudge Topping, plus additional for garnish
• 1/4 cup Smucker's® Hot Caramel Flavored Topping, plus additional for garnish
• 1/4 cup salted peanuts

DIRECTIONS

1. ARRANGE 6 sandwiches in 9-inch square pan, cutting to fit. Spread with half of whipped topping. Spoon fudge topping on whipped topping. Drizzle 1/4 cup caramel topping over hot fudge.
2. LAYER with remaining 6 ice cream sandwiches. Spread with remaining whipped topping. Freeze 3 hours or overnight. Remove from freezer 20 minutes before serving. Cut into squares.
3. DRIZZLE with hot caramel and hot fudge toppings before serving. Sprinkle with peanuts.

Patience Candy 2

Clifta's Patience Candy Recipe

(This recipe is much, much easier than the recipe my mother had.  This recipe is NOT Panucha candy.  Panucha is made with brown sugar.  This is made with carmelized sugar.  Patience was a very old pioneer recipe that went down my mother's line.  And it's better than Panucha.  If you look into Google, you will find several recipes and histories of Patience Candy.)

3 cups granulated sugar
1 cup canned milk
1/4 cup butter
1 cup chopped pecans

Combine 2 cups of the sugar, milk, and butter in a pan.  Cook over low heat, stirring only until sugar is dissolved.

Melt the remaining 1 cup sugar in a skillet without stirring till lightly browned.

Mix very gradually with the first mixture - continue to cook to 225 degrees... or when a few drops in cold ice water forms a soft ball.

Beat until candy is creamy and looses its gloss.

Mix in pecans.

Pour into a buttered 9" square pan.

Let sit till firm and then cut into squares and wrap each square into "wax paper" pieces.

Chicken Enchiladas

6-8 corn tortillas

2-3 Chicken breasts cooked and shredded

4 c Shredded Mexi Blend Cheese

1 Can of Sweet Corn

1 Can of Cream Of Chicken Soup

3T Butter

3T Flour

1 1/4 c Chicken Broth

1 C Sour Cream

1-4oz Can Of Chopped Green Chiles

1/4 tsp Ground Pepper

1/4 tsp Salt

Pre boil chicken or use a rotisserie chicken, shred and season with a little season salt- Set aside

In medium pot over medium heat melt butter, then add flour and whisk into a paste. Add chicken broth, Cream of Chicken Soup, Sour Cream, Chiles and Salt & Pepper. Whisk for 5 minutes or until smooth. Turn stove to warm.

Fill tortillas with chicken, cheese and sprinkle corn inside. Roll and place seam down in 9X13 glass pan. I usually make about 6 of the flour ones and then fill the rest of the pan in with Tyson’s Corn tortillas. (to help roll the tortillas easier make before filling warm them up in the microwave for a few seconds. That will help them roll without breaking. For corn tortillas wrap them in a damp paper towel before heating for extra rolling)

Pour mixture in the pot over the top of the enchiladas and I always sprinkle with a little more corn (I can never get enough corn) and cheese over the top. Pop them in the oven and bake for 30 minutes. 

Easy Corn Enchiladas

Easy Corn tortillas

1 cup sour cream

1 small can green chili peppers

2 cups cheddar cheese, grated

3 cups enchilada sauce

Grated cheddar cheese (for topping)

Sliced olives (for topping)

Spread each tortilla with sour cream. Sprinkle with chili peppers and cheese. Roll up and place in 9x13 casserole dish. 

Pour enchilada sauce over rolled tortillas. 

Cover with additional cheese and sprinkle olives on top. 

Bake covered at 325° F for about 20 minutes or until heated through. 

Uncover and bake for additional 2–5 minutes or until cheese is bubbling.

Creamcheese Pumpkin Pie

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) graham cracker crust or regular pie crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.

Roast Beef

Ingredients

1 beef roast, any cut, to fit size of crock pot.

1 pkg. hidden valley ranch dressing mix

1 pkg. McCormick brown gravy mix

1 pkg. Italian dressing mix

1 Cup water

small red potatoes, scrubbed and quartered. (optional)

1 Cup celery , chopped (optional)

1 pkg baby carrots (optional)

Instructions

Combine mixes well and sprinkle over roast in pot. Pour water into bottom of pot. Cook on low for 6-7 hours.

During the last 3 hours, add potatoes and carrots.

Amish Sugar Cookies

by Nancy Kinghorn

Mix up: 

4-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Mix that and put aside.

Then mix together

    1 cup butter, softened

    1 cup vegetable oil

    1 cup sugar

    1 cup confectioners' sugar

    2 large eggs

Mix dry ingredients into above.

Stir together with one teaspoon vanilla into it all.

    Directions:

    1. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.

    2. Drop by small teaspoonfuls onto un-greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen

Hawaiian Haystacks

• 2 cups chopped rotisserie chicken
• 2 cups sour cream
• 2 cans of cream of chicken soup
• ½ cup milk
• 4 cups cooked rice

Toppings

• shredded cheese
• chow mien noodles
• pineapple chunks
• green onions
• raisins or craisins
• tomatoes
• coconut
• cashews

Instructions

1. In sauce pan add chicken, sour cream, cream of chicken soup and milk. Heat and stir in saucepan over medium heat until mixture is heated evenly throughout.
2. Serve over rice.
3. Top it with all your favorite toppings.

Chicken Enchilada Casserole

Chicken Enchilada Casserole

 

• 1.5 lbs. boneless skinless raw chicken breasts
• 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)

Add these ingredients at the end

• 10 corn tortillas (I used an entire 11.7 ounce bag)
• 3 cups grated cheddar cheese (divided)
• 1 3.8 ounce can black olives (divided)

Instructions

1. Put the chicken breasts and the enchilada sauce in your slow cooker.
2. Cook on HIGH for 4 hours or LOW for 8 hours.
3. Shred the chicken with 2 forks right in the slow cooker.
4. Cut the tortillas in to strips, add to chicken and sauce.
5. Stir.
6. Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
7. Stir again.
8. Flatten the mixture slightly.
9. Add the rest of the cheese and the olives on top.
10. Cook on low for about 40 - 60 minutes longer.
11. Top with sour cream (optional)

Coconut Topped Cream Cheese Sheet Cake

Ingredients
 

1 c butter, softened (2 sticks)

6 oz cream cheese, softened

6 eggs

2 1/4 c sugar

1 - 2 tsp vanilla extract or for more of a coconut flavor, add coconut extract

2 1/4 c cake flour

1/8 c coconut milk or coconut cream - optional

DIRECTIONS

1. Preheat oven to 350 degree F.   Prepare a 9 x 13 pan with non stick cooking spray.

2. Cream together butter, cream cheese and sugar.

3. Beat in eggs one at a time, vanilla and then mix in flour.  Add milk now if using. Beat in well.

4. Spread batter into prepared pan. Bake 35 to 40 minutes or until wooden pick comes out clean. As this cake cools, it will fall...that's normal...so don't be alarmed...it should be the thickness of a sheet cake...it will not be thick like a regular cake...:) Cool on cooling rack. Note: some have said that this cake becomes even moister if placed in freezer as soon as comes from the oven. I've not tried it, but have also read that this is true with cakes in general.

5. Frosting: Beat together butter, cheese, vanilla and add sugar. Mix until well blended.

6. You can now toast coconut. I toast mine in a lightly sprayed skillet and keep tossing until golden.

 You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.

7. I then gently remove the cake from the pan and cut the cooled cake into 24 squares and top with frosting and coconut. You can leave cake in pan and frost. I did it my way for presentation... Enjoy!

FROSTING

1/2 C butter,softened

8 oz cream cheese, softened

1 tsp vanilla or coconut extract is good as well

1 C confectioners' sugar

1 C coconut- for toasting and sprinkling on top of the frosting

Note: can add a few tablespoons milk, cream or coconut milk

Rudy Snap Orange Cream Cookies

Ingredients

• 1 cup Butter, softened
• 2 cups Sugar
• 2 Eggs
• ¼ cup Sour Cream
• 2 Tablespoons Orange Zest
• 3 cups Flour
• ½ teaspoon Cornstarch
• ½ teaspoon Baking Powder
• ½ teaspoon Salt
•  
• Sweet Orange Cream Cheese Frosting:
• ½ cup Butter, softened
• 1 - 8 ounce pkg. Cream Cheese, softened
• 3 cups Powdered Sugar
• 2 teaspoons Orange Zest

Instructions

1. Preheat oven to 350 degrees.
2. In large bowl, cream together butter and sugar until light and fluffy -- about 4 minutes.
3. Add eggs, sour cream, and orange zest and cream together.
4. Stir in flour, cornstarch, baking powder and salt.
5. Chill dough for at least 30 minutes.
6. Roll dough into balls and drop dough onto cookie sheets.
7. Bake for 11-14 minutes.

1. To make sweet orange cream cheese frosting:
2. In medium bowl, cream together butter and cream cheese until fluffy. Stir in powdered sugar and orange zest. Spread or pipe over cooled cookies.
3. Garnish with orange zest.

Ann Woods White Almond Sheet Cake

In large pan heat 1 cup butter and 1 cup water.  Take that off the stove and add:

½ cup sour cream

2 beaten eggs

1 tsp almond extract

Mix that and then add these dry ingredients:

2 C. flour

2 C. sugar

1 tsp baking soda

1 tsp salt

Mix that up good.

Grease and flour a large cookie sheet.

Bake 375 for 20 minutes.

FROSTING:

½ C butter

¼ C. milk

½ tsp almond extract

Cook on stove until butter is melted.  Cool and add 32 oz powder sugar.  Frost cake while war and sprinkle sliced almonds on top.

Ann Woods Oatmeal Cake

1 1/2 cup boiling water
1 cup quick oats
Mix and let set for 20 minutes.         

1 cube butter - softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs

Mix all of that together.

1 1/3 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Mix dried ingredients into above.

Mix it all up good and put into a grease 9X13 pan.  Bake at 350 for 30-40 minutes.

Frosting:  8 oz. softened cream cheese, 1 stick of butter, 1 pound of powder sugar.

Mix.

Taco Pizza Rolls

 

To make these delectable pizza rolls, you'll need:

— 1/2 pound of ground beef
— 1 can of Pillsbury Refrigerated Classic Pizza Crust
— 2 tablespoons of  taco seasoning mix
— 3 tablespoons of water
— 1 cup of shredded Mexican cheese blend

 

Don't forget optional toppings such as shredded lettuce, diced tomato, sour cream, diced onion, guacamole, hot sauce, etc.

 

To begin, preheat the oven to 400 degrees and spray a baking sheet with a light layer of cooking spray. 

 

Cook the beef until no longer pink, then add the taco seasoning and water. Mix together well.

Unroll the pizza dough onto a large, flat surface and flatten it into a rectangle. Then, spread the taco meat over the dough in an even layer and cover with cheese. 

 

Next, tightly but carefully roll the dough starting with one of the longer sides of the rectangle. When it's finished, it should look like a spiral from the side. 

 

With a sharp serrated knife, cut the roll into inch-thick slices. One log should yield roughly 18 pieces.

 

Arrange the rolls on the baking sheet and bake for 10 to 12 minutes, or until golden-brown.

Add whatever toppings you like and serve.

 

Not only do they look adorable, but they're absolutely scrumptious. Best of all, the entire process should take less than half an hour. 

 

Best beef stew ever.

2 tbsps of olive oil.
2 pounds of cubed beef stew meat.
2 tbsps of all purpose flour.
4 cups of water.
2 cups of beef broth.
½ tsp of salt.
½ tsp of ground black pepper.
4 cups of cubed potatoes.
2 cups of chopped carrots.
1 tsp of dried rosemary.
1 cup of fresh corn kernels.
1 cup of fresh green beans cut into 1” pieces.
1 cup of chopped turnip (optional).
2 cups of chopped fresh tomatoes (optional).

In a large pot, heat the oil and stir in the beef and flour until browned.
Pour in the water and broth and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 1 hour.
Mix in the potatoes, carrots and rosemary and simmer for 1 to 2 more hours.
Mix in the corn, green beans and simmer for 30 minutes and Voila!
Simple, easy and delicious! This beef stew is super delicious. I love tomatoes, so I use them, and I advise you do the same if you are trying this recipe!

Blueberry Cheesecake

Ingredients:

Crust – 3 cups of graham cracker crumbs – ½ cup melted butter – 1/3 cup sugar

1 8 oz packages cream cheese softened

1 Cup confectioner sugar

1 (8 oz) container frozen whipped cream thawed

2 teaspoons vanilla

1 can blueberry pie filling

Directions:

Preheat oven to 350

Crust:  Combine crumbs, melted butter, and sugar in mixing bowl until well combined.  Transfer to 9X13 dish and press down firmly to form crust.  Bake until edges are golden brown for 10-12 min.  Set aside to cool completely before filling.

Cheesecake:  Beat together with mixer cream cheese, sugar and vanilla.  Use a spoon to fold into the whipped topping and mix until well combined.  Carefully spread cheesecake mixture over prepared crust. 

Spoon blueberry topping on top of filling, spreading out evenly.  Cover and refrigerate for several hours or overnight.  Slice into squares and serve.