Friday, October 31, 2008

Baked Potato Soup

My kids love this soup and it's a great addition to the classic potato soup!
It serves about 4-6 people.

31/2 - 4 cups water
4 chicken boullion cubes
2-4 large potatoes, peeled and chunked
2-3 carrots, sliced
1 tsp. dillweed
  1. Boil together the above ingredients till the vegetables are tender. Then mash until coarse.
1/4 cup butter
4 Tbsp. flour
1 cup milk
1 cup shredded cheese
  1. Melt together butter and flour, constantly whisking. Add milk slowly until thick and bubbly. Add the cheese with the pot off the stove.
  2. Add the sauce to the mashed veggies and mix and heat up till well combined. Remove from the heat and add 1/2 cup sour cream.
  3. Garnish with bacon, ham, sour cream, cheese or green onions. Like you would do for a baked potato. I also just like it plain if I don't have some of the above ingredients. Serve

Cake Doughnuts

One of our family Halloween traditions is to make these yummy cake donuts.
I really love the nutmeg in these!!!

2 quarts oil
2 cups flour
1/4 cup sour cream
1 1/4 cups of cake flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. coarse salt
1 1/2 tsp. nutmeg
1 pkt. of dry yeast
3/4 cup, plus 2 T. buttermilk
1 egg
2 egg yolks
1 tsp. vanilla extract
1 1/4 cups of powder sugar (or you can make a glaze like I did for on top)
  1. Heat oil in a low sided frying pan till it registers 375 degrees. Line one cookie sheet with paper towels and one dusted with flour. Put aside
  2. Meanwhile, heat sour cream till warm to the touch. Place in the microwave and heat in 10 sec. intervals till ready. Set aside
  3. In a large bowl, sift together flour, cake flour, sugar, baking powder, baking soda, salt and nutmeg. Make a large well in the center and place the yeast in it. Pour warm sour cream over it and let it sit for about a minute.
  4. Place buttermilk, whole egg, egg yolks, and vanilla in a bowl and mix till combined. Pour egg mixture over sour cream. Using a wooden spoon, gradually draw flour mixture into egg mixture, stirring until smooth and incorporated. The dough will be very sticky.
  5. Sift a heavy coat of flour on a clean work surface and turn the dough onto it. Sift another heavy coat of flour onto the dough and pat until it is 1/2 inch thick. Use your doughnut cutter to make your donuts and put them on the floured cookie sheet, let them rest for 10 minutes, no more. Take the remaining scrapes and push into a rectangle and let rest for 10 minutes.
  6. When the doughnuts are ready place in the oil and brown then turn them over to the other side. (takes about 2 minutes each, watch so you don't burn them) When done, take out with a slotted spoon and put on your paper towels to cool off. Continue till done. You can dust them with powder sugar or make a glaze. Enjoy!

Monday, October 27, 2008

Spider Web Cookies

found on

Here's what you'll need: sugar cookies (made), frosting, black icing and toothpics

Here's what you do:Frost the cookie with the vanilla frosting, and with the black icing make a dot in the middle and circles around it (like a target) with each circle getting bigger and going around the next. Then take a toothpic, start in the center dot and drag it out to the edge of the cookie, repeat all around the cookie until it looks like the picture above.

VARIATIONS: can be used on a large cake or small cupcakes. I remember as a kid my mom did that on a large cake and put a ding dong spider on top. It was so cute!

Friday, October 24, 2008

Grilled Chicken Tostadas

This marinade comes from the Family Fun magazine and is for Chicken tostadas! We love the marinade for any barbequed chicken!

1/2 cup fresh lime juice

1/4 cup soy sauce

1/4 cup oil

1 tbsp honey

2 tsp minced garlic

1 1/2 tsp chili powder


2-4 chicken breasts or 6 chicken thighs
8 small corn tortillas
1 1/2 cups shredded monterey Jack
1 1/2 cups shredded lettuce
Optional toppings:
salsa, guacamole, sour cream, cilantro, green onions
Place the chicken in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling. Grill chicken until no longer pink!
Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.

Chicken Divan

This is a family favorite of ours! I have this reicpe from my mom!
4 tbsp butter
1/2 cup shredded parmesan cheese
1 can cream of chicken soup
4 tbsp flour whisked together with 1 cup milk
salt and pepper to taste
1 pkg. frozen broccoli
2 cups cubed chicken
Cook chicken and cube. Cook cream sauce (butter, parmesan cheese, cream of chicken soup, flour and milk, and salt and pepper) until boils. Place broccoli down in 2 quart pan and then put chicken on top. Pour cream sauce on top and bake 350 degrees for 30 minutes or until tan and bubbly. Serve over rice!

Wednesday, October 22, 2008

Refried Beans

We had these at our mini enrichment class and loved them!! Jennifer Jones made the beans and they were so yummy!! You got to try them!!
3 cups pinto beans (washed)
10 cups water
1 med. onion
1 pkg. taco seasoning
2 tsp salt
3 cups grated cheddar cheese
1/2 cup butter or margarine
1 1/3 cup salsa
1 can chopped green chilies
1 small can chopped black olives
Put beans, water, and onion in crockpot for 6 hours. Blend 1/2 to 3/4 of the beans in blender (after the 6 hours). Stir in the remaining whole beans for texture. Stir in all other ingredients except olives and 1 cup cheese. Put beans back in crockpot and warm. Top with cheese and olives.

Lemon Squares

These are my favorite. Very easy recipe with a delicious lemony filling.

Mix and pat into 9x13 pan.
2 cubes of butter softened, 1/2 cup powdered sugar, 3 cups of flour.
Mix well.
Bake at 300 for 25 min till light brown.
While crust is baking mix together:
4 eggs, beaten
2 cups of sugar
Juice of 2 lemons
4 T four
Pinch of salt
Lemon Zest
Beat together until light. Pour over crust and bake at 300 for an additional 30 min. After baking and cooling, sprinkly with powdered sugar.

Monday, October 20, 2008

Monkey Bread

Monkey Bread is a favorite with my kids and my husband. It tastes like cinnamon rolls without all the work.

1/4 cup warm water
3 1/4 cups flour
1 large egg
1 tsp salt
1/4 cup sugar plus a pinch for yeast
3/4 cup warmed milk
2 T shortening plus more for pan
1 pkg yeast (2 tsp)
1 stick butter melted
1/2 cups chopped nuts (optional)
2 tsp ground cinnamon
3/4 cup light brown sugar
2 cups powderd sugar
1/4 cup milk
Put warm water and pinch of sugar in small bowl and sprinkle yeast over top. Stir and let the yeast soften and dissolve about 5 min
Place shortening, warm milk, sugar, salt, and egg in mixer. Grease bundt pan and a medium bowl.
Once yeast is dissolved and foamy, add it to the mixer bowl. Mix well with dough hook. Slowly add flour, knead on med-low for 1 min or by hand for 5 min. Place in greased bowl, cover with plastic wrap and set dough in warm place and let rest for 20 min.
Make coating, put melted butter in a bowl. In another bowl mix brown sugar, cinnamon, and nuts, Sprinkle 2 T nut mixture in Bundt pan. Cut dough into 1/2 inch pices. Roll into balls.
Dip balls in butter, then roll in nut mixture, and place in Bundt pan.
Cover with plastic wrap and let rise for 1 hour or until doubled in size.
Preheat oven to 350 and bake for 30-35 min. Let cool for 15 min.
Turn bread out on a rack and cool
Make icing and drizzle over the bread.
Enjoy! Bet you can't eat just one

Pulla Bread

This recipe is a family favorite anytime but especially around Thanksgiving and Christmas. It says Holiday and Family to us.

4 tsp yeast
1/2 cup warm water
2 cups milk, scalded and cooled
1 cup sugar
1 tsp salt
1 tsp cardamon
4 eggs beaten
8-9 cups flour
1/2 cup melted butter
Warm water in your mixer, sprinkle yeast on top and let bubble
Add the rest of the ingredients
Knead bread and then cover to rise 15 min
Knead until smooth and satiny, rise again 30 min
Divide and braid bread (3 loaves)
Rise 20 min
Glaze loaves and bake 375 for 25-30 min
1 egg beaten, crushed sugar and sliced almonds
Brush the loaves with the egg and then sprinkle with sugar and almonds

Sunday, October 19, 2008

Reese's Chewy Chocolate Cookies

This recipe comes from the back of a package of Reese's peanut butter chips! This was a favorite of mine and my sisters that my Grandmother used to make! We thought it was a secret family recipe until we asked Grandma and she showed us where to find it!!
Still one of our favorites though!!
2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups butter or margarine, softened
2 cups sugar
2 eggs
2 tsp vanilla
1 10 oz pkg. peanut butter chips
Preheat oven to 350. Stir together flour, cocoa, baking soda, and salt. In large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well.
Gradually add flour mixture, beating well. Stir in peanut butter chips.
Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling) Cool slightly before moving to wire rack!

Thursday, October 16, 2008

Marinated Baked Pork Chops

I found this recipe on and it has been a keeper.

The recipe doesn't tell you to marinate it, but I always put the sauce and pork chops together for a couple hours to marinate.
1 tbsp soy sauce
2 tbsp oil
1 tbsp worcestershire sauce
1 tsp lemon juice
2 tbsp brown sugar
2 tbsp ketchup
6 pork chops, trimmed
Preheat oven to 350 degrees.
In a small bowl, thoroughly blend soy sauce, oil, worcestershire sauce, lemon juice, brown sugar, and ketchup. Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
Bake pork chops 30 minutes in oven. Turn, and spread with remaining sauce. Continue baking 30 more minutes, or until done!


I got this recipe from a friends ward Relief Society
"Favorite Family Recipes" Book!
It has quickly become our favorite recipe for Snickerdoodles because they stay really!
1 cup softened margarine
1 1/3 cup sugar
2 eggs
3 cups flour
1 1/2 tsp cream of tartar
1 tsp baking soda
pinch of salt
2 Tbsp sugar
1 1/2 tsp cinnamon
Mix together in separate small bowl
Mix butter, sugar and eggs until fluffy. Add cream of tartar, soda, and salt to cream mixture. Mix well. Add flour, just enough to blend. Roll in 1" balls and then roll in topping mixture. Bake at 375 for 10-11 minutes on an un-greased cookie sheet. Should look soft when taken out of the oven.

Wednesday, October 15, 2008

Baked French Toast

I found this recipe on and it was very very good! We had Breakfast for dinner and the kids loved it~but it has a caramel topping on it and who wouldn't love that!
1/2 French bread, (about 1/2 loaf) cut diagonally into 1 inch square
4 eggs
1 cup milk
3/4 cup half and half cream
1 tsp vanilla
1/2 cup butter
3/4 cup brown sugar
1 1/2 tbsp light corn syrup
Grease a 9 x 13 baking dish. Arrange slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla, and cinnamon. Pour over bread, cover and refrigerate 6-8 hours. Combine butter, brown sugar, and corn syrup. Heat until bubbling. Pour over bread slices and bake uncovered at 350 for about 40 minutes!

Leftover Perfect Pot Roast

Wondering what to do with your leftover Perfect Pot Roast, how about Beef Enchiladas.
(Sorry about the picture, I forgot to take the picture until we were all done eating)
It was really good and all the kids ate it (even better)

1 can beef broth
1 can diced mild green chilies
leftover gravy from Perfect Pot Roast
Chopped up left over Perfect Pot Roast
Corn or Flour Tortillas
Shredded Cheddar Cheese
Sour Cream
Mix together in a saucepan beef broth, green chilies, leftover gravy, and a thickening agent (like Wondra or Cornstarch) Bring to a boil stirring often until thickened.
Add chopped leftover Perfect Pot Roast.
Spray 9x13 pan with pam and place one layer of tortillas, cheddar cheese, couple of spoonfuls of mixture, repeat layers ending with tortillas on top then add cheese.
Bake 350 degrees for about 20-25 min until all is heated through and bubbly on the sides.
Serve with sour cream on top.

Tuesday, October 14, 2008

Salad Dressing

My sister gave me this recipe which came from one of her friends! I end up making this a lot and put it on any green salad!
1/3 cup olive oil
1/3 cup rice vinegar
1 clove garlic, minced
2-3 tbsp sugar
Mix well and serve on your favorite green salad

Goblin's Orange Popcorn

This came from the October & November 2008 Taste of Home magazine!
Super Yummy Fun!
4 quarts popper popcorn

1/2 cup butter, cubed

1 cup sugar

6 tbsp light corn syrup

dash salt

1 tsp vanilla

12 drops yellow/4 drops red food coloring (or if you have orange use a few drops)


Place popcorn in large bowl. In a small saucepan, melt butter. Stir in the sugar, corn syrup, and salt. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low; cook 5 minutes longer, stirring occasionally.

Remove from the heat. Stir in vanilla and food coloring. Pour over popcorn; toss to coat. Transfer to two greased cookie sheets. Bake at 250 for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers (if you have any left!!!)

Grandma's Cornflake Cookies

These cookies are an old family favorite that our grandma made. They are crunchy and delicious. Bet you can't eat just one!

1/2 cup peanut butter
1 bag butterscotch chips (about 2 cups)
3 1/2 cups cornflakes (we use Kellogg's for the crunchiest flakes)
(you can add an extra 2 to 3 cups of flakes to this recipe to make more cookies and they are still coated)
Melt peanut butter and butterscotch chips in a saucepan on medium heat or until chips are melted. Put cornflakes in a large bowl. Pour peanut butter mixture on top of cornflakes and mix together until all flakes are coated. Place in mounds on cookie sheet lined with wax paper. You can keep adding layers on the same cookie sheet. Refrigerate for 10-15 min or until set.
Keep cookies in refrigerator.

Taco Soup

This is a yummy tried and true recipe for those cold fall and winter days.
Brown 2 pounds ground beef with 1 chopped onion.
Add: 2 large cans tomatoes
22 oz Salsa
1 pkg Taco seasoning
2 cans green beans
2 cans kidney beans
2 cans garbonzo beans
Simmer for 1 hour. Just before serving add 1 can Mexicorn
Serve with tortilla chips, shredded cheese and sour cream.

Cowboy Cookies

If you like a crunchy cookie, these are really good! They were Martha Stewart's cookie of the month for October.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
3 ounces (3/4 cup) pecan halves
1/2 cup shredded unsweetened coconut


Preheat oven to 350 degrees. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
Bake until edges of cookies begin to brown, 11 to 13 minutes.

Makes about 5 dozen

Friday, October 10, 2008

Sixty Minute Rolls

Carol gave me this recipe and I think it comes from a KitchenAid recipe book!
So yummy!!!
1 cup milk
1/2 cup water
1/4 cup butter or margarine
4-5 cups all-purpose flour
3 tbsp sugar
1 tsp salt
2 pkgs. active dry yeast
Combine milk, water, and butter in small saucepan. Heat over low heat until liquids are very warm, butter does not need to melt.
Place 3 1/2 cups flour, sugar, salt and yeast in mixer. Mix together about 30 seconds (on speed 2 if you have a Kitchenaid). Gradually add warm liquids to flour mixture, about 30 seconds. Mix 1 minute longer.
(Speed 2 for kitchenaid) Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 5 minutes. Knead for 3-5 minutes longer.
Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, 15 minutes.
Turn dough onto floured board and shape as desired. Cover, let rise in slightly warm oven (90 degrees) for 15 minutes. Bake at 425 for 12 minutes or until done!

Thursday, October 9, 2008

Hospitality Cup or Wassail

Here is a drink I love. I didn't even start liking it until last year and my mom has been making it for years. I guess tastes change. It is a super secret recipe she got when she was in Home Ec in high school. You can only get this recipe here (JK:). Everyone has a different name for it. The recipe my mom has calls it hospitality cup. I love it--really warms you up and is ooooo so good!! (I think Emily had like 5 cups tonight, I won't tell how many I had all day:)!

1 cup sugar
3 cups water
6 whole cloves
1 cinnamon stick
Simmer 10 minutes and let stand for flavors to mix (several hours). Remove spices and heat in large kettle, then add:
3 cups apple juice or apple cider
2 cups orange juice
2 cups pineapple juice
1/4 cup lemon juice

Bring juices to simmer, just below boiling. Serves 12 teacups.

Chocolate Coconut Oatmeal Cookies

Recipe from Cooking Light September 2008

1 cup flour
1 cup oats
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
6 tbsp sugar
1/4 cup butter, softened
1 egg
3/4 tsp vanilla
1/4 cup flaked sweet coconut
1/4 cup dark chocolate chips
Preheat oven to 350
Combine flour, oats, baking powder, baking soda, and salt; stir with a whisk
Place sugars and butter in a large bowl and beat with a mixer at med. speed until well blended (about 2 min.). Add egg, beating well. Beat in vanilla. Add flour mixture to butter mixture; stir just until combined. Stir in coconut and chocolate.

Place cookies on a greased baking sheet and slightly flatten dough with fingers. Bake for 12-15 minutes or until tops are set and cookies are lightly browned on bottoms!

Wednesday, October 8, 2008

Double Chocolate Chip Cookies

This recipe came from a friend of Emily Asay's. I tried it today and it was as good as she described!
Double Chocolate Chip Cookies
6 tbsp butter
1 cup sugar
1 tsp vanilla
2 eggs
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
2 cups semi-sweet chocolate chips
Whip butter and sugar together. Melt 1 cup chocolate chips in a sauce pan over the stove. Combine with butter and sugar mixture. Add vanilla and eggs. Mix well.
Combine flour, baking powder, and salt. Add to wet ingredients. Mix well. Stir in remaining 1 cup chocolate chips. Refrigerate for 20 minutes (*important, otherwise they will not turn out fudgy!). Bake at 350 for 12-15 minutes.

Fettucine Alfredo

My Sister gave me this recipe a long time ago and I have loved how easy it was and it has great flavor!

I always add chicken and then whatever vegetables I have around! Last night we had zucchini in it and it was really good!!

Alfredo Sauce

1/4 cube butter (her recipe calls for 1/2 cube butter, but I always add less)

1 clove minced garlic

3/4 cup heavy cream

1/2 cup grated parmesan cheese

1/2 tsp pepper

1/2 tsp salt

Melt butter and saute garlic. Add other ingredients and simmer for 5 minutes. Serve over your favorite pasta with chicken or favorite veggies!

Tuesday, October 7, 2008

Pumpkin Cake

I got this recipe from my Aunt many years ago! My sister made it recently and sent me the picture and reminded me of what a great cake it was! Try it!

Pumpkin Cake

4 eggs

1 2/3 cups sugar

1 cup oil

1 16oz can pumpkin

2 cups flour

2 tsp baking powder

1 tsp cinnamon

1 tsp salt

1 tsp baking soda

Bake in ungreased 9 x 13 pan at 350 for 35-40 minutes.

Cream Cheese Frosting

3 ounces cream cheese softened

1 tsp vanilla

1/2 cup butter, softened

2 cups powdered sugar

Mix all together and spread on cooled cake.

Monday, October 6, 2008

Lil Cheddar Meatloaves

This has become a family favorite! I was never much of a meat loaf fan, but these are smaller and I think the topping makes it for me!!
Recipe from a friend in Utah
1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup oats
1/2 cup chopped onion
1 tsp salt
1 lb ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 tsp prepared mustard ( you know the yellow stuff )
Beat eggs and milk. Stir in the cheese, oats, onion, and salt. Add meat and mix together.
Shape into 8 mini loaves. Place on a greased cookie sheet.
Separate bowl-combine ketchup, brown sugar, and mustard. Spoon over loaves.
Bake 350 degrees uncovered for 45 minutes.

Sunday, October 5, 2008

Zucchini Cake/Bars

It was a great change for using zucchini and was very similar to carrot cake, but with zucchini! The cream cheese frosting was definitely great on top!
4 eggs
1 1/2 cups oil
2 cups sugar
2 cups grated zucchini
2 tsp vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 cup nuts
Mix ingredients in order given and pour into greased pan. (either a 9 x 13 pan or sheet cake pan). Bake at 325 for 35 minutes in sheet cake pan or 50 minutes in 9 x 13 pan.

1 8oz pkg cream cheese

1 stick butter

1 lb. powdered sugar

1 cup nuts

2 tsp vanilla

Beat all ingredients together and spread on cooled cake or bars!

Perfect Pot Roast

I have had this recipe for a while that I don't even remember where I found it!

All I know is that it truly lived up to its name and was really great!!

2 tbsp oil

1 (3LB) Beef Chuck Roast

1 pkg dry Italian Salad Seasoning Mix

1 pkg dry Ranch-Style dressing mix

1 pkg brown gravy mix

1 (14.5 oz.) can beef broth

Heat oil in skillet over medium-high heat. Brown the roast on all sides in the hot oil. Place roast in crock pot. (I always spray my crock pot with PAM for easy clean up)

In a small bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle evenly over the roast. Pour in beef broth.

Cook on low for 6-8 hours or high for 4-5 hours. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Cinnamon Ripple Muffins

This recipe came from Family Fun magazine September 2007. This is a family favorite!
Cinnamon Ripple
1/2 cup light brown sugar
4 tbsp butter, cut into small pieces
1/4 cup flour
2 tsp cinnamon
Muffin Batter
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter at room temp
1/2 cup sugar
2 eggs
1/2 cup buttermilk
1 tsp vanilla
*Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400 and grease a 12 muffin tin.
*Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexibel spatula to fold it in a couple of times.
*Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them!

Saturday, October 4, 2008

German Pancakes

Found this recipe in the October Friend 2008! We made it this morning in honor of General Conference and President Uchtdorf!
German Pancakes
1/4 cup butter
1 1/4 tsp vanilla
1 cup milk
6 eggs, beaten
1/8 tsp salt
1 cup flour
1/4 tsp cinnamon
Maple Syrup &/or powdered sugar for topping
Preheat oven to 350. Melt butter in a medium baking dish. (I might try a 9 x 13 pan next time)
Mix all ingredients in a bowl and pour the mixture into the baking dish with the butter.
Bake for 30-40 minutes, until the pancake is puffy and golden brown. Cut it into squares and serve with syrup and powdered sugar.

Friday, October 3, 2008

Speedy Chicken Stir-Fry

from Kraft food magazine

Prep: 10 min. total: 25 min.

8 oz angel hair pasta, uncooked
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame dressing
2 tbsp soy sauce
1/4 tsp each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped dry roasted peanuts

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6-8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic, and crushed red pepper; cook 1 min., stirring occasionally.
Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 servings; sprinkle with the peanuts.

Makes 4 servings, 2 cups each.

Substitute: Use whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced carrots or chopped red onions, instead of broccoli.

Thursday, October 2, 2008

Peanut Butter Cookies

This recipe came from Parents magazine for October! My sister tried them and said they were very yummy and the easiest cookies to make ever! Very kid friendly and definitely something they could help with!!

Peanut Butter Cookies

1 cup peanut butter, creamy or chuncky
1 cup sugar
1 egg

Stir together peanut butter, sugar and egg. Form into 1" balls and roll into sugar. Press with fork and bake in 375 degree oven for 10 minutes.