pizza fondue

In a pot heat 2 - 28 oz can of crushed tomatoes, 1 tbs or more Italian seasoning, 1 tsp dried fennel (this gives it the pizza sauce flavor), 1 garlic clove minced, 1 tbsp dried onions, salt and pepper to taste.

Add favorite pizza toppings -1 c. diced pepperoni, bacon, ground beef Canadian bacon and pineapple, or bell peppers etc. let simmer 5-10 min or longer-the longer the better.

While mixture simmers, toast and cut up bread into "dipping sticks" about 1 1/2'' with the length of the bread. It is a great way to use up bread that needs to be eaten. or use bread sticks, or foccacia.

Just before serving add 1 cup grated mozzarella stir till melted.

To serve-the idea of fondue is to dip out of the same pot, but it is easier to just pour the sauce into your separate bowls. Also if everyone wants different toppings keep them aside so they can add their own to their own bowls.

mix-in's for bread recipes

With everyone making homemade bread lately I thought I would share some mix-in's that have helped my DH keep eating it even though DH isn't a big bread eater!

*2 tablespoons wheat gluten (for white bread) or 1/4 cup (wheat bread) this makes all the difference in taste, texture, and it holds the moisture better and keeps better. I never want to go without it again!

Pepper cheese / cheesy bread
1/4 cup of fresh jalapeno or banana peppers, and 1/4 c. cheese cubes (about 1/2 inch cubes) I usually work them into the dough just before I put the dough into the bread pan for its final rise, it usually will take a little longer to rise.
*Warning: if cutting fresh peppers WEAR RUBBER OR LATEX GLOVES OR PUT PLASTIC BAGS ON YOUR HANDS. your hands may burn for hours after!

Or just use 1/2 c. cheese chunks

Cranberry brown sugar twist
Mush about a 1/2 cup of cranberries (frozen or fresh). It tastes great if there are big chunks or if it is smoother.
Before dough is put into bread pan for it's final rise roll out dough into a rectangle with the width the six of your bead pan. put just a thin layer of softened butter over the top of the dough. Sprinkle a little (or a lot if your are in for more of a dessert) brown sugar on top. Spoon cranberry mixture on top. it doesn't have to be smooth. Roll up the dough like you would a cinnamon roll and be sure to seal ends and side. Let rise as usual, and bake as normal.
slice and eat warm plain, with butter, or my favorite with cinnamon frosting drizzled over it.

Tomato herb
add about 1/2 cup crushed tomatoes from a can and about a tablespoon Italian herbs to wet mixture while making the dough, and subtract about 1/4 c. of water or whatever liquid you are using. rise and bake as usual

Craisin bread or blueberry bread
Add about a 1/2 cup of Craisins or dried blueberries before final rise. Dough may not rise quite as much.

Herb and cheese
Add about 1 tbs of your favorite herbs to dough at the beginning and sprinkle some mozzarella on top before you bake.
Or... add cheese to the dough, work in about a 1/2 cup shredded or cubed cheese before the final rise.
Or... roll out dough like cinnamon rolls and sprinkle cheese on dough and roll it up. Just be sure to seal the ends and try to roll up the dough without any air pockets.

Green Potatoes for Six

6 medium potatoes
3 stalks broccoli
1/4 cup milk
3/4 cup grated cheese
2 tablespoons margarine
1 teaspoon salt
1/8 teaspoon pepper

Bake the potatoes (scrubbed, with shallow slits lengthwise around the middle) until done at 400 degrees F. for 30-60 minutes. Peel broccoli stems. Steam the whole stalks until just tender; chop fine. Carefully cut potatoes in half (the slit makes it easier) and scoop the insides into a bowl with the broccoli. Add 1/2 the cheese, the margarine, salt, pepper, and milk. Mash all together, until the mixture is pale green with dark green flecks. Heap into potato jackets and sprinkle with remaining cheese. Return to oven to heat through (10 minutes.)

Presto! Pasta with Pesto

"The combination of Parmesan cheese, pasta and punchy ingredients in pesto makes it a sure hit with kids. You'll love it, too.

Ingredients

1 1/2 cups of tightly packed, washed and dried basil leaves
1/2 cup of walnuts
2 chopped garlic cloves
2/3 cup of olive oil
2/3 cup of grated Parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 pound of spinach linguine or fettuccine
Parmesan cheese to topping dish

Directions

Chop the basil leaves in a food processor or blender.

Add the walnuts and chopped garlic cloves. Process until finely ground.

With the machine running, slowly add the olive oil.

Next, pour in grated Parmesan cheese, salt, and black pepper. Mix and then set aside.

Cook pasta according to package instructions.

Drain and toss with the pesto in a serving bowl. Top with more Parmesan cheese. Serves 4 to 6."

(Source: www.familyfun.com)

Rouladin

Round Steak or London Broil (have butcher cut it thin)
Salt
Pepper
Bacon
1 Can Beef Broth
Onions
Mushrooms
2 Tablespoons Flour
Water
Toothpicks

Cut meat in 3 x 4 inch pieces. Salt and pepper meat. Cut bacon in half and cook slightly to get grease out. Place a piece of bacon in center of a piece of meat and roll up. Secure with a toothpick. Brown meat on both sides. Remove meat from pan and saute' sliced onions and mushrooms in drippings. Add meat back to pan, pour in beef broth and simmer for an hour or add everything to a crock pot and slow cook on high for 1 hour then change to low for 3 hours. When meat is cooked through, remove the meat to make gravy. Take 2 Tablespoons of flour and add water to make a paste. Whisk into beef broth and cook until thickened. Serve with mashed potatoes.

Chocolate Dipped Strawberries

1 bag (6 ounces) semisweet chocolate chips
1 tablespoon shortening
Strawberries, washed and dried thoroughly
Colored sugars, decors, crushed candies, vanilla-flavored coating (optional)

Line a jelly roll pan with waxed paper. Heat chocolate chips and shortening in a heavy sauce-pan over low heat, or in the microwave, stirring frequently until smooth. Remove from heat. Dip strawberries three-quarters of the way into chocolate, and place on waxed paper. Sprinkle with sugar, decors, or candies, or drizzle with melted vanilla-flavored coating, if desired. Refrigerate uncovered about 30 minutes or until chocolate is firm.
Yield: 2 to 3 dozen strawberries.
Tip: Other fruits such as red grapes, cherries, raspberries, or small cookies are also delicious dipped.

(Source: "The Domestic Diva's Party Cookbook," by Patricia F. Hemming and Keely J. Hemming, pg. 34)

Honest Cherry Cake

This is one of my dad's favorite cakes. His mother used to make it for him. I remember my mother making it for our family. Delicious!

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon clove
1 teaspoon nutmeg
1 cup chopped nuts
3/4 cup shortening
1 1/4 cups sugar
3 eggs, beaten
1/2 cup milk, OR 1/4 cup milk and 1/4 cup cherry juice
1 bottle home-bottled Bing cherries

Sift flour and remaining dry ingredients. Cream sugar and shortening. Add eggs to the creamed mixture and beat. Add flour mixture and the liquid alternately. Add cherries and nuts. Bake in 9 x 13-inch pan about 45 minutes at 350 degrees F. Frost with chocolate frosting.

Orange Chocolate Chip Cookies

2 1/4 cups flour
1/2 teaspoon salt
1 cup shortening
1 cup sugar
3 ounces cream cheese, softened
2 eggs
4 teaspoons orange juice
3 teaspoons grated orange rind
6 ounces chocolate chips

Combine ingredients and bake on a greased cookie sheet for 12 minutes at 350 degrees F.

FROSTING:
2 cups powdered sugar
3 ounces cream cheese
1 teaspoon orange juice
1 tablespoon orange rind

Mix all ingredients together and beat well. Frost cookies.

(Source: "The Gathering of Friends - Volume 1" by Michelle Huxtable and Alyse Christensen, pg. 123)

Homemade Egg Noodles

1 small egg, well-beaten
1 Tablespoon milk
1/4 teaspoon salt
1/2 cup flour

Combine egg, milk, and salt in a mixing bowl. Stir in flour until a stiff dough forms. Cover and let rest 10 minutes. Roll out very thin. Allow dough to dry about 20 more minutes. Roll up the dough loosely and cut strips 1/4" to 1/2" through the entire roll. Carefully unroll strips and cut to desired lengths. Drop into boiling salted water or soup. Cook, uncovered, 10-12 minutes.

(Source: "Mormon Pantry - Cooking for Two" by Debbie G. Harman, pg. 58)

Taco Soup

1 onion, chopped (or 1/4 cup dried onions)
1 (16 ounce) can red chili beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can refried beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can of chicken stock
2 (10 ounce) cans diced tomatoes, undrained
1 can chopped green chilies, drained
1 (1.25 ounce) package taco seasoning
1 (12.5 ounce) can chicken, undrained
sliced olives (optional)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, diced tomatoes, green chilies, canned chicken, and olives in a slow cooker. Add taco seasoning, and stir to blend. Set slow cooker to low heat, cover, and cook for 5 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Cinnamon Chips

4 flour tortillas
1 teaspoon cinnamon
1/4 cup sugar
2 tablespoons butter

Spread butter on tortillas. Mix cinnamon and sugar and sprinkle over tortillas. Place tortillas (two at a time) on a cookie sheet and broil until sugar starts to bubble. Repeat with remaining tortillas. Cut tortillas pizza style to make chips. Cool and serve with fruit salsa.

(Source: "Mormon Pantry Cooking for Two" by Debbie G. Harman, pg. 112)

Fruit Salsa

1 cup strawberries
2 kiwifruit
1 apple
1 banana
1/2 teaspoon lemon juice
1/4 cup frozen orange juice concentrate
2 tablespoons sugar

Wash and chop fruit into fine pieces. Mix in juices and sugar. Stir well. Serve with cinnamon chips.

(Source: "Mormon Pantry Cooking for Two" by Debbie G. Harman, pg. 112)

Oven-Roasted Vegetables

2 medium potatoes, peeled and cut in medium cubes
2 medium sweet potatoes, peeled and cut in medium cubes
1/2 large red onion, cut in large pieces
2 large carrots, cut in sticks
1/2 pound fresh green beans
3 cloves garlic, crushed or minced
3 fresh rosemary sprigs, cut in 1-inch pieces (or1/2 teaspoon dried rosemary)
3 tablespoons olive oil
Salt and pepper to taste

Put all ingredients in a large bowl and mix until evenly coated with olive oil. Place in greased or non-stick baking pan in one even layer. (Cooking time increases when double layered.)

Roast in preheated oven for 20 to 25 minutes at 450 degrees F. Lower heat to 375 degrees F. for another 15 to 20 minutes or until vegetables are tender. Remove rosemary sprigs. Makes 6 to 8 servings.

Note: High-temperature roasting caramelizes the natural sugar in vegetables and concentrates the flavor. Cooking time depends on the density and size you cut the vegetables. Any vegetable can be used.

(Source: "The Essential Mormon Cookbook" by Julie Badger Jensen, pg. 79)

Pear Walnut Salad

2 large heads of Romaine lettuce
1 lb. bacon, cut in 1/2" pieces and cooked
3 pears, cut into chunks with or without skin
12 oz. crumbled gorgonzola cheese
1 1/2 cups broken walnuts
Dressing

Dressing:
1 1/2 cups apple cider vinegar OR balsamic vinegar
1 cup sugar
3/4 cup oil
1 medium red onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon dry mustard
2 tablespoons poppy seeds

Cut the red onion into 1" cubes. Put all ingredients in a blender and mix. Toss salad, add dressing, and serve.

Seasoned Potato Wedges and Peas

8-10 yellow potatoes
3 tablespoons olive oil
2 cups snap peas
2 tablespoons Seasoning Mix

Cook potatoes for 8 minutes in microwave then slice like wedges. Lightly fry in olive oil and sprinkle with seasoning mix. Cook until slightly crispy and turn to other side. Toss with snap peas and continue to fry for 1 minute, turning twice. Do not overcook. Peas should be crisp.

Seasoning Mix
Blend together:
1/4 cup sun-dried tomatoes
2 teaspoons dried red chili
1 cup rock salt
2 tablespoons coarse pepper
1/2 cup dried rosemary
1/2 teaspoon dry mustard

And mix separately:
1 teaspoon basil
1 teaspoon lemon peel
2 teaspoons soy oil

Toss the dry ingredients with the oil mix. Bake at 325 degrees F. for 15 minutes on a cookie sheet. Store in an air-tight container to retain freshness.

(Source: "The Gathering of Friends, Vol. 1", Michelle Huxtable and Alyse Christensen, pg. 12)

Peppermint Angel Food Dessert

3/4 cup crushed red and white peppermint stick candy
1/2 cup milk
1 1/2 teaspoons unflavored gelatin (1/2 envelope)
2 teaspoons water
1 pint whipping cream, whipped until stiff
1 angel food cake, sliced into 3 horizontal layers
1/2 cup chocolate syrup

Put candy in milk; heat and stir until dissolved. Soften gelatin in water and add to milk and candy mixture. Chill until it starts to set. Fold into whipped cream. Spread cream mixture over bottom layer of cake. Drizzle chocolate syrup over whipped cream mixture. Place another layer of cake and repeat. Repeat with third layer. Cover outside of cake with whipped cream mixture. Chill and serve. Makes 12 servings.

(Source: Lion House Recipes, pg. 88)

Thrifty Lima Pot

1-1/2 cups (12 oz.) large dry lima beans
3 cups cold water
1 can (1 lb.) tomatoes, cut up
1/4 cup onion, chopped
1/2 teaspoon salt
1 can (12 oz.) luncheon meat, cubed
1 beef bouillon cube
1/8 teaspoon pepper
1 cup milk, regular or skim
3 tablespoons flour
1 teaspoon Kitchen Bouquet, if desired

Rinse beans; place in large saucepan; add water. Bring to boil, cover and simmer 2 minutes. Remove from heat and let stand 1 hour. Do not drain. Add tomatoes, onion and salt; cover and simmer for 75 minutes. Add luncheon meat, bouillon cube and pepper. Bring to boil; reduce heat; simmer 15 minutes, stirring occasionally. Combine milk and flour; add to stew mixture. Cook, stirring constantly, till thickened; stir in Kitchen Bouquet. (Makes 8 servings.)

(Source: "Mormon Country Cooking" by Winnifred C. Jardine, pgs. 86, 87)

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.