No-Egg Eggnog

This recipe is from Marguerite. It is a great eggnog recipe, and is great for this time of year!!

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1 pkg French vanilla instant pudding (small)

1/4 tsp salt

1 tsp vanilla

2 cups milk

2/3 cup sugar

Combine in blender and blend well. Place in large container.

ADD:

3 cups milk

1 cup whipping cream, whipped. Fold in.

Add dash of nutmeg, cinnamon, and cloves.

Cool before serving. Keep refrigerated.

Pasta with Cream Sauce

This recipe comes from a Taste of Home magazine! The recipe doesn't add chicken, but I added it to mine and I think next time I will add a vegetable too! My kids really liked this!!

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1 pkg pasta (16 ounces)

1 small red onion, chopped

4 large garlic cloves, minced

3 tbsp olive oil

3/4 cup chicken broth

1 1/2 tsp minced fresh basil (I used dry)

1 1/2 tsp minced fresh oregano (used dry)

1/4 tsp salt

1/4 tsp pepper

1 cup heavy whipping cream

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Cook pasta according to package directions.

Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Stir in broth, basil, oregano, salt and pepper. Bring to a boil, cook for 8 minutes or until reduced by about half. Stir in cream. Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.

Drain pasta, toss with sauce. (add chicken and vegies if desired!) Yield 8 servings!

Sweet and Sour Chicken

This recipe came from a friends ward cookbook and it is a family favorite!

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*6 chicken breasts

Sprinkle chicken breasts with garlic salt and pepper and all sides. Dip in flour to coat. Fry in 1/2 inch oil, until brown, on both sides. Arrange chicken in 9x13 pan.

Sauce:

1 clove garlic, minced

3/4 cup sugar

1/2 cup apple cider vinegar

1/4 cup chicken broth (or water if you don't have any)

4 tbsp catsup

1 tsp soy sauce

dash of salt

Combine and pour sauce over chicken. Add pineapple chunks if desired. Bake at 325 for 1 hour, turning every 15 minutes. Serve over steamed rice.

Jumbo Pumpkin Pecan Muffins

I found this recipe in the October/November Taste of Home magazine!

I made them in a regular muffin pan and added chocolate chips instead of Pecans!

2 1/2 cups flour

1/2 cup sugar

1/4 cup brown sugar

2 tsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup oil

1 tsp vanilla

1/2 cup chopped pecans

TOPPING:

1/3 cup brown sugar

1/3 cup finely chopped pecans

1/4 cup flour

1/4 cup cold butter

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In a large bowl, combine first seven ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined muffin cups 3/4 full. (or fill about 14 regular sized muffin cups!)

In a small bowl, combine the topping ingredients. Cut in butter until crumbly. Sprinkle over batter.

Bake at 375 for 25-30 minutes or until toothpick comes out clean! Cool 5 minutes before removing from pan to a wire rack!

Strawberry Banana Triffle

This is a favorite of ours; Cassidy even requested it for her birthday in lieu of cake and ice cream. I happily obliged! It was a "winning recipe" published in Taste of Home.

Strawberry Banana Triffle
1 cup sugar
1/4 cup cornstarch
3 tbsp. Strawberry gelatin
1 cup cold water
1 pint fresh strawberries, sliced
1 3/4 cold milk
1 pkg. vanilla pudding mix
3 medium firm bananas, sliced
1 tbsp. lemon juice
6 cups angel food cake
2 cups whipping cream, whipped
Additional strawberries or banana slices, optional

In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside. In a mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice; set aside. Place half of the cake cubes in a trifle bowl or 3 quart serving dish. Layer with half of the pudding, bananas, strawberry sauce, and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired. Yield: 14 servings.

Brown Sugar Muffins

This recipe comes from a friend in Utah! It is one of our favorites and we love them for Breakfast, snack, or even with dinner!!

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1/2 cup butter or margarine

1 cup brown sugar

1 cup milk

1 egg

1 tsp vanilla

1 cup milk

2 cups flour

1/4 tsp salt

1/2 tsp baking soda

1/2 cup nuts (optional)

Beat ingredients together well. Pour into greased muffin tins (fill about 2/3 full). Bake at 375 for 15-20 minutes. Makes 12 muffins

My Favorite Chocolate Chip Cookies

I found this recipe on a blog and now I can't remember where! These cookies are so yummy that they have become "my" favorite recipe too!

1 cup butter, softened

1 cup sugar

1 cup firmly packed light brown sugar

2 large eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 1/2 cups uncooked regular oats

1 1/2 cups semi sweet chocolate chips

4 ounces milk chocolate candy bar, coarsely chopped

1 cup chopped pecans (I have been using almonds lately)

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Preheat oven 375

Beat butter until creamy. Gradually add sugars and beat well. Add eggs and vanilla, beating well.

In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture and beat well.

Process oats in a food processor until finely ground. Add to butter mixture and beat well. Stir in chocolate pieces and nuts.

Drop cookies by tablespoonfuls onto ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to cool completely. Makes about 4 dozen cookies!

Beef and Barley Soup

Servings: 6
Preparation Time: 1 hour, 15 minutes

Ingredients
1 Tbsp olive oil
1 1/2 lbs stew meat cubes
4 cups beef broth
1 cup water
1 onion, chopped
1 stalk celery, sliced
1 carrot, sliced
1 tsp dried oregano
1/4 tsp ground black pepper
2 cloves garlic, minced
1/2 cup pearl barley
1 bay leaf
10 oz frozen green beans
1 can (14 1/2 oz) diced tomatoes
10 oz frozen green peas

Directions
In a large pot, over medium-high heat, warm the olive oil. Add beef cubes and cook for about 8 minutes; stirring occasionally until browned on all sides. Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes. Stir in green beans, tomatoes and peas. Simmer, covered, until meat and vegetables are tender, about 15 more minutes. Remove bay leaf. Enjoy!

Caramel Apple Dip

I took this picture off of Michelles blog along with her recipe! I made the caramel sauce tonight and it was a hit!! Thanks Michelle!

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Put 1 can sweetened condensed milk in small crock pot. Add 10-20 caramels, how ever many you have left after you open the bag and decide to have 'just one'. (Milkmaid not Kraft, yes try them both you'll see the difference, I tell you I love caramels:). Turn on low and stir often. Soon it will turn a rich caramely color and turn soooo smooth and yummy (a couple of hours 3-4). Cut up lots of green apples and serve (in individual cups). My favorite! Try it you'll love it!

I don't have a small crock pot so I used the double boiler method and it worked great too!

Tart Lemon Cake

1 pkg. lemon cake mix
1 pkg. instant lemon pudding
1/2 c. oil
4 eggs
1 c. less 2 Tbs. water
Juice from 3-4 lemons
1 c. sugar
Combine cake mix, pudding, oil, water, eggs and 3 Tbs. juice. Bake in greased, floured bundt pan - 350 degrees for 45-55 mins. Cool 25 mins. Combine and heat remaining juice and sugar. Prick cake with fork all over then pour mixture over cake. Turn out on plate - drizzle thin powder sugar frosting over it.

Creme De Menthe Cookies

Creme De Menthe Cookies These cookies are crunchy soft, with a little taste of mint.

I used the recipe from off the back of the Andes pkg. Some of my favorite recipes

come from the manufacturer's suggestions!

1/2 c butter -softened

3/4 c brown sugar

1/2 c white sugar

1 t baking soda

1 t baking powder

2 t vanilla extract

2 eggs

1 10 oz Andes baking chips

(Creme de Menthe)

2 2/3 c flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in chips and then flour. Chill for about an hour (I skip this step and they work out great!) Spoon onto non-stick pan in small balls, flatten slightly. Bake at 350, 8-10 min. Cool on pan for 2 min before removing. Makes about 3 1/2 dz

Chicken Chili with Black Beans

This recipe was found in the Relief Sociey coookbook.

It is from Miriam Roberts!

3 chicken breasts cubed

1 large onion, chopped

3 tbsp olive oil

2 tbsp chili powder

1 tsp ground coriander

1 28 oz. can tomatoes, chopped with liquid

2 medium red peppers, chopped

4 cloves garlic, minced

1 can (4 oz) chopped green chilies

2 tsp cumin

2 cans (15 oz each) black beans, rinsed and drained

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Stir-fry chicken, peppers, onion, and garlic in olive oil, about 15 minutes. Add remaining ingredients. Bring to a boil and simmer!

We top the soup with grated cheese, sour cream, and chips!

Cornbread

This supper yummy cornbread comes from my moms recipes.

2 eggs

3/4 cup milk

1 1/2 cups bisquick

1 1/2 tbsp cornmeal (heaping tbsp)

9 tbsp melted butter

1/4 plus 1/8 tsp baking soda

3/4 cup sugar

Mix eggs, milk, butter. Add dry ingredients. Pour in a greased 9 x 13 pan. Bake at 350 degrees for 25-30 minutes.

Chocolate Chip Oatmeal Muffins

This recipe came from the Relief Society cookbook put out a few years ago! It was submitted by Debbie Fowler and they are really yummy!!

1/2 cup butter or margarine

3/4 cup brown sugar

1 egg

1 cup flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup applesauce

1 cup rolled oats

1/2 cup semisweet chocolate chips

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Cream butter and sugar. Beat in egg. Combine dry ingredients (except oatmeal), add alternately to mixture with applesauce. Stir in oats and chocolate chips.

Place in greased 12 cup muffin tin and bake 350 degrees for 25 minutes!