Lime Fruit Dip

This tangy and terrific dip is perfect for serving with fresh fruits of your choice.

2 eggs, beaten
1/3 cup sugar
2 tablespoons cornstarch
1 (6-ounce) can (undiluted) limeade or lemonade frozen concentrate
2 to 3 drops green food coloring
1 cup whipped cream, or 1 cup non-dairy whipped topping, thawed

In top of double boiler combine beaten eggs, sugar, cornstarch, and limeade or lemonade concentrate. Cook and stir about 15 minutes until thickened. Remove from heat and stir in food coloring. Cool. Fold in whipped cream. Serve with fresh fruit. This dip may be frozen. It will keep well in the refrigerator for up to two weeks.

(Source: "The Essential Mormon Cookbook", by Julie Badger Jensen, pg. 56)

Spinach Dip

This is great with vegetables.

1 (10-ounce) package frozen chopped spinach
1 (6-ounce) can sliced water chestnuts (optional)
1 (16-ounce) carton sour cream
1 cup mayonnaise
1 (1-ounce) package ranch dressing mix

Thaw frozen spinach; drain well. Drain and chop water chestnuts. Stir all ingredients together. Chill. Serve with assorted fresh vegetables or crackers.

(Source: "Essential Mormon Celebrations Cookbook", by Julie Badger Jensen, pg. 102)

Jello Cake

This is Mandy's request for her birthday cake this year.

1 pkg. white or yellow cake mix

Follow instructions on package of cake mix. Bake in 9x13-inch cake pan. When done, make holes with fork over entire cake. Cool.

Dissolve:
1 small pkg. jello (any flavor)
3/4 cup boiling water
1/2 cup cold water

Pour over cake and place in refrigerator until set. Top with whipped cream or Cool Whip. Refrigerate until ready to serve. Store leftovers in refrigerator (if you're that fortunate to have leftovers.)

Chewy Chex Mix

8 cups Rice Chex (or the Chex cereal of your choice)
1 cup coconut
1 cup sliced almonds
1 cup chow mein noodles
1/4 cup butter or margarine
6 cups miniature marshmallows

Combine Chex, coconut, almonds, and noodles in a large bowl. Melt butter over medium heat; blend in marshmallows and stir until melted. Pour over cereal mixture; spread on waxed paper to cool. Store in an airtight container or individual plastic bags. Makes about 10 cups.

(Source: "The Essential Mormon Cookbook", Julie Badger Jensen, pg. 130)

Stuffed Mushrooms

12 ounces sausage
1 (8-ounce) package cream cheese
2 pounds fresh mushrooms
2-3 cups Pepperidge Farm bread crumbs (or make your own)

Brown sausage until cooked through. Remove from heat and drain fat. Stir in cream cheese. Wash and remove stems from mushrooms. Chop the stems and mix in with sausage mixture. Fill caps with mixture. Turn stuffed mushrooms upside-down and dip in bread crumbs. Turn back right side up. Bake on baking sheet at 350 degrees F. for 15 minutes. Makes 40 medium stuffed mushrooms.

(Source: "The Essential Mormon Cookbook", Julie Badger Jensen, pg. 122)

Christmas Egg Casserole

6 slices bread with crust, cubed
8 eggs, beaten
2 teaspoons salt
1 lb. grated cheddar cheese
4 cups milk (or half & half)
2 teaspoons dry mustard

Any combination of: cooked sausage, ham, mushrooms, bacon, green chilies.

Grease 9x13-inch pan. Place bread cubes on bottom in one layer. Sprinkle with cheese. Mix eggs, milk, salt, and mustard. Pour mixture over bread and cheese. REFRIGERATE OVERNIGHT! Bake at 350 degrees F. for 1 hour.

Potato Casserole (aka Funeral Potatoes)

12 large potatoes or 1 (32-oz.) bag frozen shredded hash browns
2 (10 3/4-oz.) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 tablespoons butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13-inch baking dish (or put hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees F. for 30 minutes. Makes 12 servings.

Tortellini Salad

I saw this recipe on a website called Skip to My Lou and thought it sounded yummy.

Tortellini Salad
4 oz tortellini (cooked)
4 oz grilled chicken
2 artichoke hearts (sliced and drained)
1 oz of fresh spinach or other greens
12 sun-dried tomatoes (softened in warm water 20 mins. then chopped)
2 oz. feta cheese
3 slices red onion

Dressing
2 cloves garlic, chopped
1 tsp dried oregano
1 Tbl. tomato paste
6 Tbls. Balsamic vinegar
Puree ingredients in blender or food processor then while processor is going add 1/2 cup top quality olive oil. Toss dressing with salad. This makes more than enough dressing for the ingredients.

Holiday Trees

2 cups flour
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
6 drops green food coloring
1 egg white
6 oz. white chocolate, melted with 1 teaspoon canola oil

Blend flour and salt in a small bowl. In a large bowl, beat butter and sugar. Beat in yolks, vanilla and food coloring. Stir in flour mixture until dough comes together. Divide in half; flatten into disks. Wrap in plastic and refrigerate 2 hours.

Heat oven to 325 degrees F. Roll dough 1/4 inch thick on floured surface. Cut out trees; reroll scraps. Transfer to ungreased baking sheets.

Bake at 325 degrees F. for 10 minutes. Remove cookies from oven and brush with egg white. Return to oven; bake 4 to 5 minutes more, until shiny but not brown. Transfer cookies to rack to cool. Dip edges in white chocolate. Let dry on waxed paper. MAKES 2-1/2 DOZEN COOKIES

(Source: Family Circle magazine, November 29, 2008, pg. 114)

Coconut Snowballs

1 cup sweetened flake coconut
1 cup all-purpose flour
1-1/4 cups confectioners' sugar
Pinch salt
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon vanilla extract
4 teaspoons milk

Grind 1/2 cup of the coconut in food processor. Chop remaining coconut and set aside. Add flour, 1/4 cup of confectioners' sugar and the salt. Pulse to blend. Add butter and vanilla; pulse until dough comes together.

Heat oven to 350 degrees F. Roll dough into 1" balls. Place dough balls 1 inch apart on an ungreased baking sheet.

Bake cookies at 350 degrees F. until firm but tender, 15 minutes. Remove to rack; let cool completely.

In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick. Dip cookies in glaze (about 1/2 teaspoon for each) letting it drip down sides. Dip in chopped coconut and set aside for glaze to dry. Makes 2 dozen.

Per cookie: 89 calories, 4 g fat (3 g sat.); 12 g carbs

(Source: Family Circle magazine, Nov. 29, 2008, pg. 110)

Christmas Cookies

1 cup margarine
1/4 cup sugar
1 teaspoon almond extract
2 cups flour
3/4 cup chopped pecans, peanuts or walnuts
Strawberry or raspberry preserves

Beat margarine and sugar until light and fluffy. Blend in extract. Add flour; mix well. Shape level measuring tablespoonfuls of dough into balls; roll in nuts. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with preserves. Bake at 400 degrees F. 10 to 12 minutes or until lightly browned. Approximately 3 dozen.

Frosted Peanut Marshmallow Crispy Treats

1/4 cup margarine
1 (10 oz.) bag marshmallows (or 40 large marshmallows)
1/2 cup peanut butter
5 cups crisp rice cereal
1 cup peanuts
1 (6 oz.) pkg. butterscotch pieces
1 (6 oz.) pkg. semi-sweet chocolate pieces

Microwave margarine in large mixing bowl on High 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 minutes or until smooth when stirred, stirring after 45 seconds. Blend in peanut butter. Immediately add cereal and peanuts; toss until well coated. Press mixture into greased 13x9-inch baking pan. Microwave butterscotch pieces and chocolate pieces in small bowl on High 1 to 1-1/2 minutes or until smooth when stirred, stirring every 30 seconds. Pour over cereal; spread to cover. Chill. Cut into squares. Makes 2 dozen.

Variations: Omit peanuts. Substitute chunk style peanut butter for peanut butter. Substitute 12-oz. pkg. milk chocolate pieces for butter-scotch pieces and chocolate pieces.

CONVENTIONAL: Melt margarine in 3-quart saucepan over low heat. Add marshmallows; stir until melted and well blended. Blend in peanut butter; remove from heat. Stir in cereal and peanuts until well coated. Press mixture into greased 13x9-inch baking pan. Melt butterscotch pieces and chocolate pieces in saucepan over low heat; stirring constantly. Pour mixture over cereal; spread to cover. Chill. Cut into squares.

Marshmallow Truffles

1 (10 oz.) package marshmallows
1 (12 oz.) package semi-sweet chocolate chips
Coconut, toasted
Decorative candies

• Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15 minutes.
• Microwave chocolate chips on HIGH 2-1/2 minutes or until smooth, stirring every minute.
• Using skewer or fondue fork, dip each frozen marshmallow into melted chocolate until marshmallow is completely coated.
• Roll in coconut or decorative candies.
• Use another fork or metal spatula to place marshmallow onto waxed paper-lined cookie sheet or jelly roll pan.
• Chill or keep in cool dry place.

Approximately 38 to 40

(Source: "Weekday Survival Cookbook" by Kraft Foods, pg.59)

Santa Claus Cookies

Ready in 1 hour or less

2 packages (6 ounces each) white baking chocolate, chopped -- (I used a bag of white chocolate chips)
1 package (1 pound) Nutter Butter sandwich cookies
Red colored sugar
32 vanilla or white chips
64 miniature semisweet chocolate chips
32 red-hot candies

In a heavy saucepan over low heat, melt white chocolate, stirring occasionally. Dip one end of each cookie into melted chocolate. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pom-pom; let stand until set.

Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semi-sweet chips for eyes and a red-hot for nose. Place on waxed paper until chocolate sets. Yield: 32 cookies.

(Source: Taste of Home's 2004 Quick Cooking Annual Recipes, pg. 216)

Jingle Bell Cookie Wreaths

1 cup sugar
1 cup margarine, softened
1 egg
1 1/2 teaspoons almond extract
3 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Green food coloring
Cinnamon candies

Cream sugar and margarine in a large bowl. Add egg and almond extract, beating until fluffy. In a separate bowl sift together flour, baking powder, and salt; add to creamed mixture alternately with milk. Divide dough in half; tint half green (about 5 drops of food coloring), leaving other half white. Chill dough for 1 hour.

Preheat oven to 375 degrees F. Sprinkle sugar on work surface. For each wreath, shape 1 teaspoon white dough and 1 teaspoon green dough into two 4-inch ropes. Twist ropes together and shape into wreath. Place on ungreased cookie sheets; press 2 or 3 cinnamon candies on each wreath to look like holly berries. Bake 9 to 12 minutes, or until light golden around the edges. Cool on wire rack. Store in covered container. Makes about 4 dozen wreaths.

(Source: Lion House Christmas cookbook, pg. 113)

Chocolate Almond Balls

Note: For variety, roll balls in candy sprinkles, coconut, or chopped nuts.

1 (8-oz.) chocolate bar with almonds
1 (8-oz.) tub frozen whipped topping, thawed to room temperature
30 vanilla wafers, crushed

Melt chocolate bar in top of a double boiler. Cool slightly (don't let it become cold). Stir in thawed whipped topping. Using heaping teaspoonfuls of candy, shape into balls and roll in vanilla wafer crumbs. Keep in freezer for two hours before serving. Store in freezer. Makes about 4 dozen.

(Source: Lion House Christmas cookbook, pg. 133)

Butter Crunch Pretzels

16 cups small pretzel twists
1 cup firmly packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1 teaspoon vanilla-butter-nut flavoring (or vanilla)
1/2 teaspoon baking soda

Preheat oven to 200 degrees F. Place pretzels in a large roasting pan. Butter sides of a heavy medium saucepan. Combine brown sugar, butter, and corn syrup in saucepan. Stirring constantly, cook over medium-low heat until sugar dissolves. Increase heat to medium and bring to a boil. Cook, without stirring, 5 minutes. Remove from heat. Stir in vanilla-butter-nut flavoring and baking soda (syrup will foam). Pour syrup over pretzels; stir until pretzels are well coated. Bake 1 hour, stirring every 15 minutes. Spread on greased aluminum foil to cool. Store in an airtight container. Yield: about 20 cups pretzels

Divinity

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water*
2 egg whites
1 teaspoon vanilla
2/3 cup broken nuts (optional)

Heat sugar, corn syrup and water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 260 degrees F. on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball. Remove from heat.

Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull (mixture may become too stiff for mixer). Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. About 4 dozen candies.

*Use 1 tablespoon less water on humid days.

Christmas Corn Puffs

These are not very healthy, but very delicious!

1 lb. real butter (4 sticks)
1/2 cup water
1 cup light Karo corn syrup
1 cup sugar
2 pkgs. corn puffs (these look like "Cheetos" but are not cheese-flavored. Can be found in the "chips" section of grocery store)

In heavy pan combine first four ingredients. Stir to melt. Put lid on and bring to full boil. Stir constantly to soft crack (240 degrees F.) Pour syrup over corn puffs and stir until they are coated.

Bavarian Mints

1 lb. milk chocolate (equals 1 1/2 cups melted chocolate)
1 oz. unsweetened chocolate
1 (14 oz.) can sweetened condensed milk
2 tablespoons butter
6 to 8 drops oil of peppermint (or rum flavoring) about 1/8 tsp.
1 teaspoon vanilla

Melt chocolates and butter. Add sweetened condensed milk. Beat until smooth. Pour in *buttered 8x8-inch pan. *(Line pan with foil, then butter foil.)

Refrigerate. Cut into shapes. Dip or eat plain.

Toffee

1 cup chopped pecans
3/4 cup packed brown sugar
1/2 cup margarine or butter
1/2 cup semisweet chocolate chips

Butter square pan, 9x9x2-inches. Spread pecans in pan. Heat sugar and margarine to boiling in 1-quart saucepan, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes. Immediately spread mixture over pecans in pan.

Sprinkle chocolate chips over hot mixture; place cookie sheet over pan until chocolate chips are melted. Spread melted chocolate over candy. Cut into about 1 1/2-inch squares while hot. Refrigerate until firm.

Coconut Filling

1 lb. powdered sugar
1/2 cup melted margarine or butter
14 oz. package coconut
1 can sweetened condensed milk
1 teaspoon coconut flavoring

Mix well. Refrigerate. Shape into balls. Dip in chocolate.

Never Fail Caramels

1 cup brown sugar
1 cup Karo syrup
1 cup butter
1 can sweetened condensed milk
1 teaspoon vanilla

Cook sugar, Karo syrup, and butter on medium heat until it boils. Continue boiling for 4 minutes without stirring. Take off the heat. Add sweetened condensed milk. Cook on low-medium heat until the candy thermometer reaches 238 degrees, stirring constantly. (This takes about 20 minutes.) Remove from heat and add vanilla. Pour into buttered 8x8-inch pan. Cool and cut. (I wrap mine in cut up squares of wax paper. I've made this many times, and it's turned out incredibly well every time. I know that may be a little hard to believe, but it's true!) --V. Bassett

Spiced Nuts

Special note: 1 egg white = 2 tablespoons egg white (I usually double this recipe.)

1 tablespoon egg white
2 cups nuts (almonds, pecans, or walnuts)
1/4 cup sugar
1 tablespoon ground cinnamon

Heat oven to 300 degrees F. Mix egg white and nuts until nuts are coated and sticky.

Mix sugar and cinnamon; sprinkle over nuts, stirring until sugar mixture completely coats nuts. Spread on ungreased cookie sheet. Bake 20 minutes. About 2 cups snack.

Gingerbread

1/2 cup boiling water
1/2 cup shortening
1/2 cup brown sugar, packed
1/2 cup light molasses
1 egg, beaten
1 1/2 cups all-purpose flour, stirred and measured
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon soda
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon

Brush 8-inch baking pan with oil, line with waxed or parchment paper, and oil paper lightly. Pour water over shortening; add brown sugar, molasses, and egg; beat well. Add sifted dry ingredients; beat until smooth. Spread batter evenly in prepared pan. Bake at 350 degrees F. for 35 minutes. Serve warm or cold with butter. Makes 8 servings.

Variation
Gingerbread with Lemon Sauce: Split cooled gingerbread into two layers and fill between layers with 1 package (8 ounces) cream cheese that has been blended until fluffy with a little milk or cream. Serve in squares with hot Lemon Sauce.

Lemon Sauce: Mix 1/2 cup sugar, 1 tablespoon cornstarch, 1/8 teaspoon salt, and 1/8 teaspoon nutmeg. Gradually add 1 cup boiling water; cook over low heat until thick and clear. Add 2 tablespoons butter or margarine, 1 teaspoon grated lemon rind, and 1 1/2 tablespoons lemon juice; blend thoroughly. Makes 1 1/3 cups.

Note: Lemon Sauce may be made quickly and easily in microwave.

Pineapple Upside Down Cake Freezer Jam

Just tried some on some yellow cake with whipped cream. Tastes just like Pineapple Upside-Down Cake!

Featuring Ball® Simple Creations® No Cook Freezer Jam Fruit Pectin
Makes about 5 (8 oz) half pints
You will need:
1 cup granulated sugar
1/2 cup brown sugar
1 (1.59-oz) pkg Ball Simple Creations Freezer Jam Fruit Pectin
2 (20-oz) cans crushed pineapple in its own juice, drained
1/4 cup finely chopped maraschino cherries
1/8 tsp vanilla extract
5 (8 oz) freezer jars

Directions:
1.) STIR sugars and contents of package in a bowl into well blended.
2.) ADD pineapple, cherries and vanilla extract. Stir 3 minutes.
3.) LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Label.
4.) REFRIGERATE up to 3 weeks.

(Source: Ball Recipes)

Oreo Gobblers

Saw this idea on www.familyfun.com and wanted to give them a try so...we did. They were fun to make!

Each gobbler consists of two double-stuffed Oreo cookies, one whopper candy, and five candy corns. Use Royal Icing to "glue" the little guys together and for their eyes and beaks. Easy peasy. HAPPY THANKSGIVING!!!

Cranberry Jello

Family favorite during the holidays!!!

1-6oz. pkg. raspberry or cran-raspberry jello
3 1/2 c. cranberry juice
1/2 c. mayonnaise
1 c. cream

Boil 2 cups of the cranberry juice then add the jello, stir until it is dissolved. Add the rest of the juice then chill until the jello just starts to set up (checking every 15-30 minutes. Whip the cream. Beat the mayonnaise into the jello then fold in the whipped cream. Pour into a jello mold or 9x13 pan refrigerate until set.

Turkey Safety

ASK A SPECIALIST: DO YOU HAVE TIPS FOR SAFELY PREPARING MY THANKSGIVING TURKEY?

Answer by: Darlene Christensen, Utah State University Extension family and consumer sciences agent, Tooele County

Turkey, like all poultry, often carries Salmonella, a common type of bacteria that can cause food-borne illness. Under ideal conditions, bacteria can double every 10 to 20 minutes. That means one cell can increase to over 16 million cells in eight hours. For this reason, perishable foods such as poultry should never be held at room temperature for more than two hours. To safely prepare your Thanksgiving turkey, consider these tips.

• Thaw it properly. You can safely thaw turkey in your refrigerator at 40 F or below. Allow 24 hours for every 5 pounds of whole turkey. Using this method, fully thawed turkeys can remain in the refrigerator for one to two additional days. After thawing, remove the neck and giblets from the body cavities. Then wash the turkey with cold water, inside and out, and drain it well.

• Turkey may also be defrosted in cold water in its airtight packaging or in a leak?proof bag. Submerge the turkey or cut?up parts in cold water, changing the water every 30 minutes to make sure water remains cold.

• If you purchased a smaller turkey, it may be possible to thaw it in the microwave. Check the manufacturer’s instructions for the size of turkey that will fit in your microwave, the minutes per pound and the power level to use for thawing. Remove the giblets, rinse the turkey and roast it immediately after thawing.

• It is never safe to thaw your turkey or other meat on the counter. This is putting the meat in what food safety experts call the danger zone – 40 to 140 F, which is where bacteria multiply rapidly.

• To roast a turkey, set the oven temperature no lower than 325 F. It is not safe to cook a turkey for a lengthy time, such as overnight, at a very low temperature. This encourages bacterial growth. To check for doneness, use a meat thermometer inserted into the thigh. Meat thermometers are available at reasonable prices in most supermarkets and variety stores. To be safe, the thigh meat should reach 165 F. If the bird is stuffed, the stuffing should reach 165 F as well.

• After the meal, refrigerate leftovers promptly in shallow containers. A habit of many families is to leave turkey and other perishable items out all day for people to “graze on.” Remember this is not safe. Place perishable items in the refrigerator. If people want to snack, they can get the food out of the refrigerator.

For more information on turkey preparation or storage, contact your local USU Extension office. You can also contact USDA’s Meat and Poultry Hotline toll free at 888?MPHotline (888-674-6854).

(Source: "Let's Talk Turkey Safety," Darlene Christensen, Utah State University Extension family and consumer sciences agent, Tooele County)

Grape Ice

It's a tradition with my mom's side of the family to make this with Thanksgiving every year. Sorry no picture.

2 c. sugar
4 c. water
2 c. grape juice
1/4 c. lemon juice
2/3 c. orange juice
a few drops of lemon extract (optional) - the one I made a week ago that a few of you tried had about tablespoon of lime juice instead.

Combine the above ingredients. Pour into a container with a lid and freeze. To serve we crush it up (usually with a knife or ice cream scoop depending on how much it's thawed out) and serve it in small bowls.

Creme Brulee French Toast

½ cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra thick)
5 eggs
1 ½ cups half & half
¼ teaspoon salt
1 teaspoon vanilla
pancake syrup

In small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring constantly. Pour mixture onto large, greased jelly roll pan (18 X 3 X 1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. (Bread could be cut before placing it in pan into halves for easier serving later) Mix together eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate over night. Bake uncovered at 350 F. for about 30 minutes. Remove from pan and serve. If not serving immediately turn each piece of bread over to prevent sticking.

Serve with warm syrup.

Yam Casserole

Sue's recipe for yams - delicious!

1 (26 oz.) can yams
6 apples

Peel and slice apples (as you would for apple pie), drain yams and
cut into chunks. Put into greased casserole. Pour butter sauce (see
recipe below) over top and bake covered, 1 hour at 350 degrees.

Butter Sauce
1 cup sugar
4 T. cornstarch
1 tsp. salt
1 square butter (Not margarine-hey it's thanksgiving! :)
2 cups water

Mix sugar, cornstarch and salt. Melt butter in a medium saucepan.
Add Sugar, cornstarch, salt mixture. Stir. Add 2 cups water. Bring
to boil stirring often.

Apple Syrup

This is a family favorite of my niece's husband's family when he was growing up.

Stir together in a small saucepan:
1 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon

Add:
2 cups apple juice
1 tablespoon lemon juice
Stir and cook until thickened. Bring to a boil, turn heat down and cook for 1 minute. Remove from the heat and add 1/4 cup butter.

Cinnamon Cream Syrup

1 cup sugar
1/2 cup corn syrup
1/2 teaspoon cinnamon
1/2 cup evaporated milk

In a small saucepan, combine sugar, corn syrup and cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in evaporated milk. Serve warm. Store in the refrigerator for up to 1 week. Makes 2 cups.

(Source: French Toast - Sweet & Savory Dishes for Every Meal", by Donna Kelly, pg. 125)

Crunchy Graham Dipping Sticks

This recipe sounds really good to me. I haven't tried it...yet.

6 slices lightly toasted Texas-style toast (or other firm, thick white bread)
1 cup heavy cream
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
9 graham crackers
Canola oil

Cut each bread slice lengthwise into four sticks. In a pie pan or other shallow pan, mix together the cream, eggs, vanilla and salt. Whirl the graham crackers in a food processor until they are fine crumbs. Spread graham crackers crumbs on a plate. Dip sticks, one by one, into egg mixture and then press into cracker crumbs, coating thoroughly. Heat a little oil in a small frying pan. Cover and cook sticks over medium heat 2 to 3 minutes on each side, or until lightly browned. Cool until warm enough to handle. Serve with a side of syrup and use your fingers to dip. Makes 24 sticks.

Variation: Spread oil on a baking sheet and place all coated sticks on sheet. Bake for 8 minutes at 425 degrees F. Turn over and bake another 3 minutes.

(Source: "French Toast - Sweet & Savory Dishes for Every Meal", pg. 24, by Donna Kelly)

Classic French Toast

1 cup milk
1/4 cup flour
3 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
6 slices day-old firm white bread
Butter

In a pie pan or other shallow pan, whisk together milk and flour; whisk in eggs, vanilla and salt. Soak each bread slice in egg mixture for 10 to 20 seconds on each side, or until just soaked through. Heat a little butter in a small frying pan over medium-high heat. Cover and cook soaked bread in the pan 2 to 3 minutes on each side, or until lightly browned. Serve with butter and syrup. Makes 6 slices.

(Source: "French Toast - Sweet & Savory Dishes for Every Meal", pg. 16, by Donna Kelly)

Chicken and Rice Casserole

1 cup long-grain rice, uncooked
3 cups water
2 teaspoons chicken bouillon granules
1 can (10 3/4 oz) cream of chicken soup
16-oz. bag frozen broccoli
2 cups chopped, cooked chicken
1/4 teaspoon garlic powder
1 teaspoon onion salt
1 cup grated cheddar cheese

1. Combine all ingredients in slow cooker.
2. Cook on High 3 to 4 hours.


Note:
If casserole is too runny, remove lid from slow cooker for 15 minutes while continuing to cook on High.

(Source: Fix-It and Forget-It Cookbook - Feasting with your Slow Cooker", pg. 173, by Dawn J. Ranck and Phyllis Pellman Good)

Make Your Own Household Cleaners

How to Make a Non-Toxic Cleaning Kit

By Annie B. Bond

Most modern synthetic cleaning products are based on age-old formulas using natural ingredients that were passed down through the generations because the chemistry was right. Going back to the original naturally derived ingredients is a way to make cleaning products that work, don’t pollute and save you money. Most are found in your kitchen cupboards. Mix and match with well-chosen and environmentally friendly green cleaning products found in health food stores, and you can easily and simply transform your home into a non-toxic and healthy haven.

Non-toxic cleaning can give you a deep feeling of gratification in knowing that your family’s health is protected, and that your home is a place for your bodies to rest and recuperate rather than promote harm.

Making your own nontoxic cleaning kit will take you no time at all with these simple, straightforward directions, and with this kit you will be supplied with enough cleaning product for months of cleaning.

As an added bonus, ounce for ounce homemade cleaning formulas cost about one-tenth the price of their commercial counterpart—and that includes costly, but worthwhile essential oils, and concentrated, all-purpose detergents for homemade recipes.

SUPPLIES
Baking soda
Washing soda
White distilled vinegar
A good liquid soap or detergent
Tea tree oil
6 clean spray bottles
2 glass jars

Read more about these 5 basic cleaning ingredients, and a vinegar update.

CREAMY SOFT SCRUBBER
Simply pour about 1/2 cup of baking soda into a bowl, and add enough liquid detergent to make a texture like frosting. Scoop the mixture onto a sponge, and wash the surface. This is the perfect recipe for cleaning the bathtub because it rinses easily and doesn’t leave grit.

Note: Add 1 teaspoon of vegetable glycerin to the mixture and store in a sealed glass jar, to keep the product moist. Otherwise just make as much as you need at a time.

WINDOW CLEANER
1/4-1/2 teaspoon liquid detergent
3 tablespoons vinegar
2 cups water
Spray bottle

Put all the ingredients into a spray bottle, shake it up a bit, and use as you would a commercial brand. The soap in this recipe is important. It cuts the wax residue from the commercial brands you might have used in the past.

OVEN CLEANER
1 cup or more baking soda
Water
A squirt or two of liquid detergent

Sprinkle water generously over the bottom of the oven, then cover the grime with enough baking soda that the surface is totally white. Sprinkle some more water over the top. Let the mixture set overnight. You can easily wipe up the grease the next morning because the grime will have loosened. When you have cleaned up the worst of the mess, dab a bit of liquid detergent or soap on a sponge, and wash the remaining residue from the oven. If this recipe doesn’t work for you it is probably because you didn’t use enough baking soda and/or water.

ALL-PURPOSE SPRAY CLEANER
1/2 teaspoon washing soda
A dab of liquid soap
2 cups hot tap water

Combine the ingredients in a spray bottle and shake until the washing soda has dissolved. Apply and wipe off with a sponge or rag.

FURNITURE POLISH
1/2 teaspoon oil, such as olive (or jojoba, a liquid wax)
1/4 cup vinegar or fresh lemon juice
Mix the ingredients in a glass jar. Dab a soft rag into the solution and wipe onto wood surfaces. Cover the glass jar and store indefinitely.

VINEGAR DEODORIZER
Keep a clean spray bottle filled with straight 5 percent vinegar in your kitchen near your cutting board and in your bathroom and use them for cleaning. I often spray the vinegar on our cutting board before going to bed at night, and don’t even rinse but let it set overnight. The smell of vinegar dissipates within a few hours. Straight vinegar is also great for cleaning the toilet rim. Just spray it on and wipe off.

MOLD KILLERS

Tea Tree Treasure
Nothing natural works for mold and mildew as well as this spray. I’ve used it successfully on a moldy ceiling from a leaking roof, on a musty bureau, a musty rug, and a moldy shower curtain. Tea tree oil is expensive, but a little goes a very long way. Note that the smell of tea tree oil is very strong, but it will dissipate in a few days.

2 teaspoons tea tree oil
2 cups water

Combine in a spray bottle, shake to blend, and spray on problem areas. Do not rinse. Makes two cups.

Vinegar Spray
Straight vinegar reportedly kills 82 percent of mold. Pour some white distilled vinegar straight into a spray bottle, spray on the moldy area, and let set without rinsing if you can put up with the smell. It will dissipate in a few hours.

http://www.care2.com/greenliving/make-your-own-
non-toxic-cleaning-kit.html

Onion Chip Dip

1 (16 oz.) container cottage cheese
1 (16 oz.) container sour cream
1 pkg. Lipton Onion Soup dry mix

Mix ingredients together in a medium size bowl. Store in refrigerator for at least one hour before serving to let flavors mingle. Serve with potato chips or fresh cut vegetables (ie. carrot sticks, celery sticks, broccoli, cauliflower, jicama, green peppers, etc.)

Cranberry Sauce

1 cup sugar

1 cup water
4 cups (12-oz. package) fresh or frozen cranberries
Optional: Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice

Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

At this point you can add all number of optional ingredients. Mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

Green Bean Casserole

1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 cup milk
1/8 teaspoon black pepper
2 (14.5 oz) cans cut green beans, drained
1 1/3 cups French-fried onions (French's)

Combine soup, milk, and pepper in a 1.5 quart baking dish; stir until blended. Stir in beans and 2/3 cup fried onions. Bake at 350 degrees F. for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup fried onions. Bake 5 minutes more or until onions are golden.

Pumpkin Pie Squares

Bottom:
1 pkg. yellow cake mix (dry)
1 egg
1/2 cup margarine, melted

Mix together and reserve one cup. Press into 9x13-inch pan. Grease bottom only.

Filling:
3 cups pumpkin
1 1/4 cup sugar
2/3 cup milk
2 eggs
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves

Mix filling ingredients together and pour over bottom layer.

Topping:
1 cup reserved bottom
1/4 cup margarine
1/4 cup sugar
1 teaspoon cinnamon

Sprinkle topping on filling and bake in oven for 60 minutes at 350 degrees F.

Spinach Salad with Mandarin Oranges

1 package (10 oz.) spinach
1 cucumber, sliced
1 can (11 oz.) mandarin oranges, drained
1 or 2 green onions, chopped
1/2 pound fresh mushrooms, chopped
1 large avocado, diced
1/2 to 1 pound cherry tomatoes, cut in half
1/2 teaspoon grated orange peel
1/2 cup frozen orange juice concentrate
1/2 cup salad oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1/2 teaspoon salt

Wash, stem, and drain spinach. In large salad bowl, toss together spinach, cucumber, oranges, green onions, mushrooms, avocado, and tomatoes. Combine remaining ingredients in blender or food processor and blend thoroughly. Chill and serve over salad. (Makes 10 servings.)

Wheat Quick

Any of your favorite Bisquick recipes can be used with Wheat Quick substituted.

8 cups whole wheat flour
4 teaspoons salt
1/4 cup sugar
1/4 cup plus 2 Tablespoons baking powder
2 cups shortening

Sift together dry ingredients twice. Cut in shortening. Store in fridge in covered container up to 2 months.

Pancakes: Stir 2 cups Wheat Quick, 1 egg 1 2/3 cup milk until well blended.
Waffles: Stir 2 cups Wheat Quick, 1 2/3 cup milk, 1 egg, 2 Tablespoons oil until well blended.
Muffins: Blend 2 Tablespoons brown sugar, 1 egg, 3/4 cup milk, 2 cups Wheat Quick, 2 Tablespoons oil and bake 15 minutes at 400 degrees F. (Makes 12)
Coffee Cake: Make muffin batter. Spread into greased 9-inch pan. Sprinkle with 2 Tablespoons cinnamon, 1/4 cup sugar, 2 Tablespoons Wheat Quick, 2 Tablespoons soft butter. Blend with fork until crumbly. Bake 20 to 25 minutes at 400 degrees F.
Biscuits: Add 2/3 cup milk to 2 cups Wheat Quick. Stir with fork into soft dough. Roll on board lightly dusted with Wheat Quick. Knead gently 6 to 8 times. Roll 1 1/2" thick. Cut. Bake at 450 degrees F. for 10 minutes close together for soft sides, on ungreased cookie sheet. Add 1/4 cup soft butter or 3 Tablespoons oil for richer biscuits.
Nut Breads: Blend 1/2 cup sugar, 1 egg, 1 1/4 cup milk, 3 cups Wheat Quick. Stir in 1 cup nuts. Pour in well greased loaf pan. Bake 45 minutes at 300 degrees F.
Banana Nut Bread: Make nut bread using 3/4 cup sugar and 1/2 cup milk. Reduce nuts to 3/4 cup, add 1 cup mashed bananas.

Mom's Lasagna

This is my mom's famous lasagna recipe. I haven't had any lasagna yet that can top it (my opinion of course)!

1/2 onion, chopped
1/4 lb. mushrooms, sliced
1 lb. ground beef
1 6oz. can tomato paste
1 8oz. can tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
garlic powder to taste (or fresh garlic)
lasagna noodles (uncooked)
8 oz. cottage cheese or ricotta (add more if desired)
1/2 lb. mozzarella cheese, grated (add more if desired)
1/2 c. water

Cook onions in small amount of oil. Add mushrooms and cook until soft. Add ground beef and brown. Add tomato paste, sauce and seasonings. Place uncooked noodles in square pan coated with cooking spray. Spread with 1/2 of sauce. Place cottage cheese or ricotta over the sauce. Top with 1/2 of the grated mozzarella. Add another layer of noodles and top with remaining sauce. Pour water over all and cover with foil. Bake at 325 degrees for 1 hour 15 minutes. Add rest of cheese and let sit with foil on top for 5 to 10 minutes or until cheese melts. (This recipe doubles well to fit into a 9x13 pan).

Wacky Cake

1-1/2 c. flour
1 c. sugar
3 Tbsp cocoa
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. vinegar
6 Tbsp. oil
1 c. cold water
1 tsp. vanilla
chocolate chips (optional)

Mix flour, sugar, cocoa, salt and baking soda together in a square baking pan. Add vinegar, oil, cold water and vanilla, stir well. If desired sprinkle the top with chocolate chips and bake at 350 degrees for 30 minutes. EASY CLEANUP!

Wheat Chili

I was pleasantly surprised at how this came out. It makes quite a bit so you may want to half the recipe or at least half the amount of wheat and water used if making for a family of two.

1-3/4 c. wheat
8 c. water

Place wheat and water in a pot and bring to boil then simmer 25 minutes. Turn off heat and let soak for 2 1/2 hours, drain water then rinse. Set aside.

1 lb. hamburger (optional)
1 onion, chopped
1 clove garlic
1 pkg onion soup (optional)
1/2 tsp. salt (add more if desired)
1 16oz. can diced tomatoes
1 15oz. can tomato sauce
1-2 cans of Kidney beans
2 tsp. chili powder
1 tsp cumin

Brown the hamburger (if using) then add the remaining ingredients, let simmer for 30 minutes. Add the wheat and mix together then pour mixture into a 9x13 baking pan and bake at 350 degrees for 30 minutes.

Creamy White Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 c. chopped onion
2 cloves garlic, minced
1 tbsp. oil
3 cans white beans, drained and rinsed
1 can chicken broth
1 (4-oz.) can chopped green chilies
1 tsp. salt
1 tsp. oregano
1 tsp. cumin
1/2 tsp. pepper
1 c. sour cream
1/2 c. whipping cream

Saute chicken, onion and garlic in oil until chicken is no longer pink. Place in large pot. Add beans, broth, chilies and seasonings. Bring to boil, simmer uncovered 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately with tortilla or corn chips. Also good in bread bowls. Very easy and so good!

Chicken & Wild Rice Soup

yields: 8 large servings

1 lb cubed chicken
1/2 C. butter
1 finely chopped onion
1/2 to 1 C. frozen corn or carrots (I used a can of corn)
3/4 C. flour
61/2 C . chicken broth
2 C. cooked wild rice (from a box or other)
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp mustard powder
1/2 tsp dried parsley
2 C. half & half (or milk)
*2 C. slivered almonds (optional)

Cook wild rice and set aside. Melt butter in large saucepan. Add onion and chicken. Saute 5 mins or until done. Add flour and stir well. Pour chicken broth into pot, stir constantly then simmer over medium heat. Add the rice and rest of ingredients, except half & half/milk. Stir until blended. Then add half & half/milk. Simmer 30 mins to 1 hour. Do NOT let boil.
Serve in a bread bowl, or your with favorite bread or salad.

baby wipes

*i know this isn't a food recipe, but it is a money saving recipe! average savings is about $175 a year! my friends have used this recipe too, and they work better than any store ones because they are the most tender, if you want other recipes take a look at this address:

www.naturalbirthandbabycare.com/homemade-baby-wipes-recipes.html these have lavendar, aloe olive oil, or baby oil in them. this is just the basic recipe for half the roll.

1 roll sturdy paper towels cardboard middle removed, ("viva" work well, i wouldn't use the really cheep kind, they might desinigrate. cut roll in half through the middle width wise, and i prefer to tare each towel apart)

3 c. water

1 tablespoon baby bath wash

1 tablespoon baby lotion

1 gallon size ziplock bag

Mix water, baby wash and lotion together (you may need to heat water and wisk in lotion).

Place paper towels in plastic bag, dump in mixture and let absorb.

some say to do this all in a bucket, but like to do it in the zip lock bag, it eliminates clean up and more steps.

if you don't tare them apart, take out the cardboard roll, and place the roll in the bag first and then pour the mixture over the roll. this helps it soak in all the layers.

everyone that has tried these says it is super easy, and prefer them to any store bought, and their kids don't get as many problems.

Rice Pilaf

2 tablespoons butter or margarine
1 cup uncooked rice
1/4 cup minced onions
1/3 cup minced celery
3 cups hot chicken broth
2 tablespoons chopped parsley
1/4 cup slivered almonds (toasted)

Melt butter in hot fry pan. Add rice, onion, and celery. Stir and cook until slightly brown. Add chicken broth; cover and simmer on low heat until moisture has been absorbed and rice is tender (about 25-30 minutes). Add parsley and almonds just before serving. Toss lightly.

Cooked Beans

If a recipe calls for cooked beans, don’t pull out your can opener, pull out your crock pot. To get 2 cups of beans (the same as a 15 oz. can) put 1 cup well-rinsed beans in 6 cups water and add 1 teaspoon baking soda (it’s alkaline—like meat—so it softens beans). Just before you go to bed, turn your crock pot on low and let them cook all night! In the morning you have cooked beans!

If you don’t have all night, quick soak the beans by bringing them to a boil for 2 minutes. Turn off the heat and let them soak for 1 hour. Then resume cooking.

Long soaking has the beans in cold water overnight (to increase size.)

To cook soaked beans drain the soaked beans, add fresh liquid and bring to a boil. Reduce heat and simmer, partially covered, until beans are tender. This will take 1 to 2 hours depending on the type of bean and their age. When the beans are tender add salt to taste. After the beans are cooked is the time to add tomatoes, lemon juice, vinegar, etc. These are all acid foods which hardens beans and should be added after the beans are cooked!

Fresh beans cook quicker, but even old beans will get soft! To cook old hard beans wash and sort to remove any discolored beans. Add 2 ½ cups hot tap water and 2 teaspoons baking soda and soak overnight. Drain and rinse two times, then add water to cover and cook until tender and soft, about two hours, adding more water if needed.

Adding a tablespoon of oil will cut down on foam as beans cook.

Oatmeal Fudge Bars

1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups oats
1 (12 oz.) package chocolate chips
1 can sweetened condensed milk
2 Tablespoons butter
1/2 teaspoon salt

Cream butter and sugar. Mix eggs and vanilla. Add dry ingredients. Add oats, mix well. Set aside.

Mix together chocolate chips, sweetened condensed milk, butter, and salt in saucepan. Melt on low heat until smooth. Take off heat. Add vanilla.

Spread half oatmeal mixture in 9x13-inch greased pan. Pour fudge mixture on top. Spread other half of oatmeal on top. Bake at 350 degrees F. for 25-30 minutes. Cool and cut into bars.

Apricot Spice Cake

I used a quart of bottled apricots, drained some of the liquid, then put the rest in the blender. A tasty way to use food storage.
2 eggs
1 cup sugar
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups apricots plus juice (or thick apricot puree)
2 cups all-purpose flour, stirred and measured
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons soda
1 tablespoon hot water
1 cup coarsely chopped nuts

Generously grease 9x13-inch baking pan. In large mixing bowl combine eggs, sugar, salt, and oil; beat well. Stir in apricots or apricot puree. Add flour, spices, and soda mixed with hot water. Stir in nuts. Pour into prepared baking pan. Bake at 350 degrees F. for 25 to 30 minutes. Cool. Frost, if desired, with Cream Cheese Frosting.

GLAZE:
2 tablespoons margarine or butter, melted
2 tablespoons apricot puree (or more)
1/2 cup powdered sugar (or more)
1/2 teaspoon orange extract

Mix above ingredients together. If too thick, add more liquid, if too runny, add more powdered sugar. Pour over warm cake. (I poked holes in the cake with a fork before I drizzled on the glaze.)

Oven-Fried Potatoes

I usually half this recipe.

12 medium potatoes, peeled and cubed
1/4 cup grated Parmesan cheese
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon pepper
1/3 cup vegetable oil

Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes and shake to coat. Pour oil into two 15x10x1-inch baking pans, pour potatoes into pans. Bake, uncovered, at 375 degrees F. for 40 to 50 minutes or until tender. Yield; 12-14 servings.

Apple Cinnamon Bread

3 large eggs

1 1/2 cups sugar

3/4 cup vegetable oil

2 cups all-purpose flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

3 apples, peeled, cored, and sliced

1/2 cup chopped nuts

Whipped cream or ice cream (optional)

Heat oven to 325 degrees. Grease an 8-inch square baking pan. In large bowl, beat eggs, sugar, and oil until blended. Add flour, cinnamon, baking soda, and salt; mix until well combined. Stir in apples and nuts. Spread batter in pan and bake 65 to 70 minutes or until wooden toothpick inserted in center comes out clean. Serve warm with whipped cream or ice cream if desired. Serves 12.

Gingerbread Waffles

Found this recipe that sounded good (and different.) Haven't tried it yet, but hope to try it soon.

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not over stir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Garlic Chicken & Potatoes

8 chicken thighs
2-3 potatoes cut into cubes
garlic salt
Italian Seasoning
parsley
paprika (optional)
pepper
1 cube butter

Lay chicken and potatoes in large baking dish. Melt butter and pour over chicken and potatoes. Sprinkle seasonings (heavily) over the top and bake at 375 degrees for about 1 hour or until the potatoes are done and the skin of the chicken is crispy. Baste every 15 minutes (optional).

Creamy Lemon Squares

1 (14 oz) can Sweetened Condensed Milk
1-2 Tbsp. lemon peel (depending upon how lemony you want the squares)
1/4 cup FRESH lemon juice
1 cup sugar
2 cups flour
3/4 cup butter (not margarine)
1/4 tsp. salt
1/2 cup flaked coconut

Grease 13x9x2 pan. Mix first three ingredients, reserve. Mix remaining ingredients, except the coconut, in a separate bowl until crumbly; reserve 1 1/2 cups of the mixture. Press remaining mix firmly in the pan. Spoon milk mixture over the top. Mix coconut with the reserved flour mix and sprinkle it over the milk mixture.

Bake at 375 degrees for 25-30 minutes (or until light golden brown).

Orange Brownies

Found this recipe on deseretnews.com.

1 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon salt

1 cup (2 sticks) butter
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest

Glaze:
1 cup confectioner's sugar
2 tablespoons orange juice
1 teaspoon grated orange zest

Preheat oven to 350 F. Grease a 13-by-9-by-2-inch pan and set aside. In a mixing bowl, stir together flour, sugar and salt. Add butter, eggs, orange extract and orange zest, and beat with a handheld mixer until well-blended. Pour batter into prepared pan and bake for 30 minutes, or until a light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

For glaze: Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares. Makes 24 servings.

Spaghetti Sauce

This is my mom's recipe and it's my absolute favorite spaghetti sauce!

1 lb ground beef
1/2 onion, chopped
mushrooms, sliced
1 (15 oz.) can tomato sauce
1 tsp. basil
1 tsp. oregano
garlic powder (to taste)
dash of thyme

Cook onions in a little olive oil until soft or translucent. Add mushrooms and saute until soft. Add ground beef and brown. Pour in the tomato sauce and add the herbs; mix well. Let simmer for 5 to 10 minutes. Serve over spaghetti or angel hair pasta.

Three Cheese Garden Pizza

This recipe was in our ward's cookbook. It is a yummy way to use up all those veggies from the garden!

Pizza Dough (see recipe)
1 medium tomato, sliced
1 medium zucchini, sliced thin
1 yellow squash, sliced thin
mushrooms, sliced
1 small onion, sliced
2 garlic cloves, pressed
Mozzarella cheese
Cheddar cheese
1 tsp Italian seasoning (optional, pizza is just as good without)
Fresh Parmesan cheese, grated

Preheat oven to 400 degrees. Roll out pizza dough and bake for about 10 minutes; remove from oven. Finely slice tomato, zucchini, onion and mushrooms. Spread pressed garlic over the crust. Sprinkle crust with Mozzarella and cheddar cheeses; top with tomatoes. Sprinkle with seasoning. Layer zucchini, onion and mushrooms over tomatoes. Sprinkle Parmesan cheese over top. Bake 15-18 minutes or until brown and bubbly.

Pizza Dough

This can be made in a bread machine or by hand.

1 1/8 cup warm water
3 to 3 1/2 cups flour
2 Tbsp. sugar
1 1/2 Tbsp. olive oil
2 tsp. yeast
1 tsp. salt

Bread Machine directions:

Add water first, then flour (I usually only use 3 cups), then the remaining ingredients. Use dough cycle. When cycle is complete, roll out and add toppings.

Hand mixing directions:

Mix water, sugar and yeast. Add olive oil and salt. Add flour one cup at a time. Let rise until double in size. Roll out and add your favorite toppings.

Bake at 350 degrees for 20 minutes.

Cheesy Potato Soup

4 medium potatoes, diced
1 large onion, chopped
1 quart water
1/4 cup (1/2 stick) butter or margarine
3 tablespoons flour
1/2 cup milk
1 1/2 cups (6 oz.) shredded sharp cheese (I use mild cheese)
1 teaspoon salt
1/4 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon ground pepper
Chopped chives (optional)

Combine potatoes, onion and water in heavy saucepan. Bring to boil, reduce heat and simmer until tender, about 20 minutes. In heavy skillet melt butter; add flour; cook and stir until mixture bubbles. Remove from heat; stir in milk. Return to heat; cook and stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings. Serve topped with chopped chives. Serves 4 to 6

Black Bean Salsa

1 can corn, drained
1 can black beans, drained and rinsed
2 tomatoes, chopped in chunks
1 avocado, chopped in chunks
Juice of one fresh lime
1/2 bunch fresh cilantro (optional)
1/2 cup chopped onion
1 envelope Italian dressing

Mix all ingredients together in a medium size bowl. Serve with tortilla chips!

Peach-Berry Dessert

When I half this recipe I use one quart bottled peaches and bake in a 9x9-inch baking dish.

3 (15-ounce) cans sliced peaches, drained
1/2 teaspoon almond extract
Juice of 1 lemon
1 1/2 cups fresh or frozen blueberries, blackberries, or boysenberries
3/4 cup butter or margarine, melted
1 cup flour
1 1/4 cups packed brown sugar
1 1/4 cups quick Quaker Oats
Vanilla ice cream

Place peaches in a 9x13-inch baking dish. Stir in almond extract and lemon juice. Sprinkle berries on top. In a bowl, combine butter or margarine, flour, brown sugar, and oats. Sprinkle over top of peaches. Bake at 350 degrees for 35 to 40 minutes. Serve warm with ice cream. Makes about 8 servings.

Note: Similar amounts of fresh, frozen, or bottled peaches in place of canned peaches are wonderful in this recipe.

Sweet and Sour Meatballs

I used an ice cream scoop to form the meatballs. This was a big hit at our house. I will definitely make these again.

1 to 1 1/2 pounds lean ground beef
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
Few grains pepper
1 teaspoon Worcestershire sauce

Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake at 350 degrees F. for about 30 minutes. Makes 6 to 8 servings, 2 large meatballs each.

SAUCE
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly. Heat and pour over meatballs.

Monkey Pull-a-Part Bread

Using a batch of dough made in an automatic bread machine makes this easy and economical.

Bread Dough
2/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter or margarine, melted

Put sugar and cinnamon in bowl and mix. In a separate bowl, put in stick of butter or margarine and melt in microwave. Pull off small pieces of bread dough and roll into a ball. Dip ball into melted butter and then into cinnamon and sugar mixture. Place into well-greased Bundt pan. Do this with all bread dough. After that mix leftover sugar and cinnamon mixture and butter together and pour over bread in pan. Let rise. Bake at 350 degrees F. for 35 minutes or until golden brown.

Onion-Roasted Potatoes

1 envelope Lipton Onion Soup Mix
4 all-purpose potatoes, cut into large chunks (about 2 lbs.)
1/3 cup vegetable oil

1. In a large bowl, toss all ingredients until evenly coated.
2. In 13x9-inch baking or roasting pan, arrange potatoes.
3. Bake at 425 degrees F., uncovered, stirring occasionally, 35 minutes or until potatoes are tender and golden brown. VARIATIONS: Try substituting 2 sweet potatoes for 2 all-purpose potatoes. OR ... stir in 1 teaspoon each of garlic powder and soy sauce.

Dad's Black Bean Burgers

This recipe is one my father came up with to use his food storage. He tried other recipes and made adjustments until he got it just how he likes it. Thanks for sharing Dad!

1 (15 oz.) can black beans, rinsed and drained
1/2 green bell pepper
1/2 sprig celery
1 medium onion
1 clove garlic
1 egg, lightly beaten
1 tablespoon cumin
1/2 teaspoon chili powder
1/2 cup bread crumbs
6 tablespoons salsa
1/4 cup reduced-fat sour cream
4 leaves lettuce
4 slices cheddar cheese
4 hamburger buns

In a large bowl, mash beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, celery, onion and garlic, then stir into mashed beans.

In a small bowl, stir together egg, chili powder and cumin. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together.

Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-inch thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.

In a small bowl, combine sour cream and salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.

Mouth Watering, Soft Chocolate Chip Cookies

This is a spin off of a recipe I found on Allrecipes.com. I made several changes to it and now prefer this recipe over any other!

2-1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding
2 eggs
2 tsp. vanilla extract
semisweet chocolate chips
walnuts (optional)

Preheat oven to 350 degrees F. Sift together the flour baking soda, baking powder and salt, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Gradually add the dry instant pudding mix until just blended. Stir in the vanilla and the eggs one at a time. Don't over mix. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 9-12 minutes, but no longer!!! The cookies should look a little underdone.

Meatball Subs

Yields: a lot. I made 1/2 the recipe for Spencer and myself, and we had enough for 6-8 subs. Depending on how many meatballs you use for each bun. Great for feeding a large group. Or freeze left over meatballs for another meal.

Meatballs:
1 cup unseasoned bread crumbs
2 lbs Ground beef
1 C. Parmesan cheese
1/2 C milk
1/2 C beef broth, divided
1/2 C parsley
3 eggs, beaten
2 T oregano
1 T garlic, minced
1 T salt
1 T ground black pepper
2 t dried basil
1 t red pepper flakes

Mix all ingredients first, except beef (use about a little less than half the divided beef broth in the mix). Then add meat and mix well. Form golf ball-sized meatballs and place on foil lined (for easier cleanup) baking sheet. Pour a little beef broth over each one. Bake at 450 for 20 -25 minutes. The whole recipe makes about 25-30 meatballs.

Sauce:
2 can crushed tomatoes (other canned tomatoes --whole, diced, etc.-- pureed in blender work too)
Sprinkle basil, oregano, red pepper, fresh garlic minced and simmer in large pot while meat balls bake. Add cooked meatballs, and stir to coat.

Buns: Put a slice of mozzarella, provolone, swiss (whatever you prefer) on a hoagie bun and bake it at 400 for 5-6 minutes until the cheese and bun are nicely toasted. Scoop a little sauce and as many meatballs as you can fit on the bun, and enjoy this delectable wonder! You'll be wanting more as soon as you're finished with the first one... it's that good!

Refried Bean Soup

2 teaspoons olive oil
1 large onion (for 1 cup chopped)
1 medium green bell pepper (for 1 cup chopped)
2 teaspoons bottled minced garlic
1 can (14.5 oz.) vegetable broth or fat-free chicken broth
1 can (14.5 oz.) Mexican-style stewed tomatoes
1 can (15.5 oz.) black beans
1 can (15.5 oz.) red kidney beans
1 can (16 oz.) fat-free refried beans
1/4 teaspoon ground cumin
Black pepper to taste

Heat the oil in a 4.5 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high, and cook for 2 to 3 minutes or until the vegetables are tender.

Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve. Serves 4.

Chocolate Cream Pie

Makes one 9-inch pie.

9-inch baked pie shell
1 1/2 cups sugar
1/3 cup cornstarch
1/3 cup cocoa
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
1 tablespoon plus 1 teaspoon vanilla
Sweetened Whipped Cream

Bake pie shell. Mix sugar, cornstarch, cocoa, and salt in 1 1/2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream.

Vanilla Cream Pie

Makes one 9-inch pie.

9-inch baked pie shell
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
2 tablespoons margarine or butter, softened
1 tablespoon plus 1 teaspoon vanilla
Sweetened Whipped Cream

Bake pie shell. Mix sugar, cornstarch and salt in 1 1/2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream.

Cookie Pie Crust

Makes one 9-inch pie crust.

1 1/2 cups cookie crumbs (vanilla or chocolate wafers or gingersnaps)
1/4 cup margarine or butter, melted

Heat oven. Mix crumbs and margarine. Reserve 3 tablespoons mixture for topping if desired. Press remaining mixture firmly against bottom and side of pie plate. Bake at 350 degrees F. for 10 minutes; cool.

Graham Cracker Pie Crust

Makes one 9-inch pie crust.

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup margarine or butter, melted

Heat oven. Mix crumbs, sugar and margarine. Reserve 3 tablespoons mixture for topping if desired. Press remaining mixture firmly against bottom and side of pie plate. Bake at 350 degrees F. for 10 minutes; cool.

Pink Peppermint Pie

9-inch Graham Cracker Crust or Chocolate Cookie Crust
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food color
1 cup chilled whipping cream
2 tablespoons crushed peppermint candy

Bake pie crust. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.

Dad's Banana Cream Pie

2/3 cup sugar
1/4 cup cornstarch
2 tablespoons flour
1/4 teaspoon salt
1 egg
1 tablespoon butter
1 teaspoon vanilla
3 cups milk

Mix first four ingredients. Add 1/2 cup milk and mix until smooth. Add rest of milk and cook until boiling. Boil 2 minutes. Add beaten egg while stirring briskly. Cook one minute longer. Add butter and vanilla. Cool to room temperature. Pour into baked crust layered with bananas (about 2 for a large pie.) Serve with whipped cream. Garnish with banana slices.

Debbie's Lemon Pie Filling

1/3 cup cornstarch
1 cup sugar
1 3/4 cup water

Bring to a boil and clear in color. Take off heat and add:

1 beaten egg
1 juice of lemon (more if you want tart)
2 tablespoons butter or margarine

When mixture cools, pour in cooked pie shell. Chill. (Makes enough to fill one pie.)

Pastry Pie Crusts

3 cups flour
1 1/4 cup shortening
1 teaspoon salt

Cut with pastry blender until fully mixed. Then add:
1 beaten egg
5 tablespoons cold water
1 tablespoon vinegar

Mix with spoon or fork. Roll out on waxed paper and place in pie plates. Bake at 400 degrees for about 10 minutes or until lightly browned. Add desired filling after cooling. (Or use uncooked shell to make pies that must be baked.)

miniature carmel apples

granny smith apple
butterscotch chips or peanut butter chips
sprinkles or nuts
mellon baller
sucker sticks or mini skewers

Using the melon baller scoop out balls from the apple leaving some of the skin on each ball. Insert a skewer in the skin part of the apple ball. Pat apple ball dry. Dip the ball into melted butterscotch or peanut butter chips and make sure the ball is covered to the skin (to seal off exposed apple.) Dip directly into sprinkles or anything else you can think of. Cool in fridge, and enjoy! kids love 'em!
see step by step pictures at http://farm2.static.flickr.com/1040/1443911368_73fe4faaff.jpg?v=0 or google images miniature carmel apples, they have really fun and fancy ones too

Zucchini Pancakes

2 cups coarsely grated zucchini

2 eggs, beaten

1 1/2 tablespoons chopped onion

1 teaspoon minced garlic (or substitute garlic salt for salt in recipe)

salt and pepper to taste

1/2 cup grated dried parmesan cheese

5 tablespoons all purpose flour

1 tablespoon cooking oil

2 dashes paprika

Mix all ingredients together. Cook like potato pancakes until golden crisp. For extra flair, serve with garnish of sour cream or just butter and salt.

Microwave S'mores

This is a great "fast snack" for summer (or anytime) when you don't want to heat up the kitchen.

1 graham cracker, halved
About 16 chocolate chips
1 large marshmallow

On a microwave safe plate, place one-half graham cracker. Put chocolate chips on cracker. Set marshmallow on top of chocolate chips. Place in microwave for approximately 15 seconds on high (or until marshmallow puffs up.) Remove from microwave and place other half of graham cracker on top of puffed marshmallow. Enjoy!

Snickerdoodles

3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup butter or margarine
2 cups sugar
2 eggs
1/4 cup milk1 teaspoon vanilla
3 tablespoons sugar
1 teaspoon ground cinnamon

Grease a cookie sheet. Stir together flour, soda, cream of tartar, and 1/2 teaspoon salt. Beat butter for 30 seconds; add the 2 cups sugar and beat till fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Form dough into 1-inch balls; roll in a mixture of the 3 tablespoons sugar and the cinnamon. Place balls 2 inches apart on a cookie sheet; flatten slightly with the bottom of a drinking glass. Bake in a 375 degree F. oven about 8 minutes or till light golden. Makes about 66.