I just found this recipe, and since I am trying to be more 'domestic-y' I decided to try this from scratch taco recipe. It took a bit longer to make than I expected (If I had a food chopper or something, it would have been a lot faster), but it was yummy! Even Sean liked it!
Ingredients:
1 Tb vegetable oil
1/2 c minced onions
2 minced garlic cloves (is it just me or do raw garlic cloves kind of smell like skunk?)
1 serrano chili, minced
1/2 c tomato sauce (I used a little more cuz it looked dry)
1 tsp cumin
1/2 tsp salt
3 1/2 c shredded, cooked chicken (canned worked great)
Heat the oil in a large skillet over medium heat. Add the onion, garlic, and chili and saute until the onion has softened, about 6 minutes. Add the tomato sauce, cumin, and salt and continue to cook for one more minute. Add the chicken until heated through, about 2 minutes. Serve in tortillas with toppings of your choice.
I also made up my own recipe for salsa to go with it. Sorry, mom, no blender.
Salsa:
Chop up 4 tomatoes, a jalapeno pepper, 1/2 an onion, and a small bunch of cilantro. Sprinkle with garlic salt and salt. I also squeezed a lime over the top. It was great, especially with the tacos!
Monday, September 29, 2008
Saturday, September 20, 2008
Hard Roll Bake
This is a Harrild Family tradition. Chris LOVES this meal and I don't make it nearly enough in his opinion. It is super easy and basic but tastes great!
1 lb ground beef
1 cup grated cheese
1 can cream of mushroom
onion (opt)
8 hard rolls
Brown meat - drain fat. Cut top of rolls and remove bread. Add cream soup and cheese to the meat and warm. Scoop mixture into rolls then wrap in tin foil. Cook 20 min @ 350 degrees. Caution...they are very hot!
1 lb ground beef
1 cup grated cheese
1 can cream of mushroom
onion (opt)
8 hard rolls
Brown meat - drain fat. Cut top of rolls and remove bread. Add cream soup and cheese to the meat and warm. Scoop mixture into rolls then wrap in tin foil. Cook 20 min @ 350 degrees. Caution...they are very hot!
Sunday, September 14, 2008
Golden Graham Smores
3/4 cup light corn syrup
3 T. butter
1 pkg. chocolate chips
1 tsp. vanilla
1 pkg Golden Grahams Cereal (9 cups)
3 cups marshmellows
1) Grease pan (I use a cookie sheet)
2) Place Golden Grahams in a big bowl
3) Heat syrup, butter, and chocolate. Remove from heat; add vanilla
4) Pour chocolate mixture on top of the cereal; than add marshmellows and stir
5) Spread out onto cookie sheet
3 T. butter
1 pkg. chocolate chips
1 tsp. vanilla
1 pkg Golden Grahams Cereal (9 cups)
3 cups marshmellows
1) Grease pan (I use a cookie sheet)
2) Place Golden Grahams in a big bowl
3) Heat syrup, butter, and chocolate. Remove from heat; add vanilla
4) Pour chocolate mixture on top of the cereal; than add marshmellows and stir
5) Spread out onto cookie sheet
Peanut Butter Cookies
1 cup sugar
1 cup corn syrup
1 cup peanut butter
3 cups cornflakes
Bring sugar, corn syrup, and peanut butter to boil for 1 minute. Add cornflakes and spoon onto wax paper.
1 cup corn syrup
1 cup peanut butter
3 cups cornflakes
Bring sugar, corn syrup, and peanut butter to boil for 1 minute. Add cornflakes and spoon onto wax paper.
Cream of Broccoli Soup
20 oz. package of frozen chopped broccoli
2 cans cream of celery soup
1 can cream of mushroom soup
1 can cream of potato soup
16 oz. velveeta cheese
2-3 soup cans of milk (depending how thick you want it)
Combine all ingredients in slow cooker. Cover and cook on low for 3-4 hours
2 cans cream of celery soup
1 can cream of mushroom soup
1 can cream of potato soup
16 oz. velveeta cheese
2-3 soup cans of milk (depending how thick you want it)
Combine all ingredients in slow cooker. Cover and cook on low for 3-4 hours
Easy Breadsticks
1 T. yeast
1 1/2 cups warm water
2 T. sugar
1/2 tsp. salt
3 cups flour
1/2 cube melted butter
Garlic salt
Season salt
Parmesean cheese
Dissolve yeast in water. Add sugar, salt and flour. Mix and knead. Let rise 10 minutes. Roll out on floured surface, about 1/2" thick. Cut into rectangles the size you want. Place on cookie sheet, brush with butter, sprinkle on salts and parmesean. Let rise until double in size. Bake at 350 for 12-15 minutes
1 1/2 cups warm water
2 T. sugar
1/2 tsp. salt
3 cups flour
1/2 cube melted butter
Garlic salt
Season salt
Parmesean cheese
Dissolve yeast in water. Add sugar, salt and flour. Mix and knead. Let rise 10 minutes. Roll out on floured surface, about 1/2" thick. Cut into rectangles the size you want. Place on cookie sheet, brush with butter, sprinkle on salts and parmesean. Let rise until double in size. Bake at 350 for 12-15 minutes
Wednesday, August 20, 2008
Kalua Pork
Fav! Fav! Fav meat dish! Every time I make it, visions of white beaches and fresh pineapple come to mind....ahhh Hawaii. Well here is a way to bring a little island flavor to your kitchen.
6 to 10 lb pork shoulder roast
1/3 bottle liquid smoke
1/8-1/4 c. sea salt (depending on the size of the roast)
Score criss-cross pattern on top of roast about 1/4 inch deep. Rub sea salt into cuts. Sprinkle roast with liquid smoke. Seal roast in roasting bag and place in a roasting pan. Bake at 325 degrees for 5-6 hours or until meat falls off the bone. Remove from roasting bag and trim fat. Shred meat and serve with rice.
Tip: I usually buy my meat at Sam's Club where I can get a boneless pork roast that is already divided into manageable sections.
6 to 10 lb pork shoulder roast
1/3 bottle liquid smoke
1/8-1/4 c. sea salt (depending on the size of the roast)
Score criss-cross pattern on top of roast about 1/4 inch deep. Rub sea salt into cuts. Sprinkle roast with liquid smoke. Seal roast in roasting bag and place in a roasting pan. Bake at 325 degrees for 5-6 hours or until meat falls off the bone. Remove from roasting bag and trim fat. Shred meat and serve with rice.
Tip: I usually buy my meat at Sam's Club where I can get a boneless pork roast that is already divided into manageable sections.
Tater Tot Bake
This is a recipe from a book I got in my last ward. I really like it because casseroles are super easy and fun!
Ingredients:
1/2 lb ground beef
2 c. frozen peas (I like petite peas)
1/2 (32oz) pkg tater tots
1 (10.75oz) can cream of mushroom soup
1/2 c. milk
1 1/2 c.shredded cheddar cheese
Directions:
Preheat oven to 350 degrees. In large skillet over medium heat, brown the ground beef. Drain excess fat. Spread beef and peas evenly over the bottom of a 2-quart casserole dish. Arrange tater tots evenly on top. In small bowl, stir the soup and milk until smooth; pour over tater tot and beef layers. Sprinkle cheese evenly over the top. Bake in preheated oven for 40-45 minutes, until cheese is bubbly and slightly brown.
Tip: Chris likes tater rounds better than tots (they are smaller and cook quicker). Double check that the tater tots are cooked through after the 45 minutes because sometimes it takes little longer.
Ingredients:
1/2 lb ground beef
2 c. frozen peas (I like petite peas)
1/2 (32oz) pkg tater tots
1 (10.75oz) can cream of mushroom soup
1/2 c. milk
1 1/2 c.shredded cheddar cheese
Directions:
Preheat oven to 350 degrees. In large skillet over medium heat, brown the ground beef. Drain excess fat. Spread beef and peas evenly over the bottom of a 2-quart casserole dish. Arrange tater tots evenly on top. In small bowl, stir the soup and milk until smooth; pour over tater tot and beef layers. Sprinkle cheese evenly over the top. Bake in preheated oven for 40-45 minutes, until cheese is bubbly and slightly brown.
Tip: Chris likes tater rounds better than tots (they are smaller and cook quicker). Double check that the tater tots are cooked through after the 45 minutes because sometimes it takes little longer.
Funeral Potatoes
Since moving to this ward, we have had four funerals and I've made potatoes for each one so here is my favorite recipe! It is so easy that I usually make a second pan for my own family.
Ingredients:
1 (10oz) can cream of chicken soup
2 lbs frozen shredded potatoes
1 pt. sour cream
2 cups grated cheddar cheese
1 tsp salt
2 T chopped onions (opt)
1/4 tsp pepper
1/3 c. milk
In large mixing bowl, mix all ingredients,thoroughly. Pour into greased 9x13 baking dish. Bake at 350 degrees for 50 minutes.
Tip: When mixing ingredients, put the potatoes in last or it will be really hard to evenly mix.
Ingredients:
1 (10oz) can cream of chicken soup
2 lbs frozen shredded potatoes
1 pt. sour cream
2 cups grated cheddar cheese
1 tsp salt
2 T chopped onions (opt)
1/4 tsp pepper
1/3 c. milk
In large mixing bowl, mix all ingredients,thoroughly. Pour into greased 9x13 baking dish. Bake at 350 degrees for 50 minutes.
Tip: When mixing ingredients, put the potatoes in last or it will be really hard to evenly mix.
Chicken & Rice Dinner
I got this recipe when Chris and I were first married and have cooked it on and off ever since. It is quick (only about 15 minutes) and tastes great!
Ingredients:
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) cream of chicken soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
2 cups uncooked instant white rice
2 cups chopped broccoli
Directions:
HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
ADD soup, water, paprika and pepper. Heat to a boil.
STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.
TIP: For creamier dish, use 1 1/2 cups rice.
Ingredients:
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) cream of chicken soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
2 cups uncooked instant white rice
2 cups chopped broccoli
Directions:
HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
ADD soup, water, paprika and pepper. Heat to a boil.
STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.
TIP: For creamier dish, use 1 1/2 cups rice.
Alfedo Chicken Pasta Toss
I found this recipe online and loved it. My kids will actually eat it...shocker!!!:)
4 cups uncooked rotini, penne or bow-tie pasta (8 oz)
1 1/2 cups frozen sweet peas
1 cup shredded carrots
1 Tbsp vegetable oil
1 lb chicken cut into thin bit-size strips
1 jar (16 oz) Alfredo sauce
2 tsp dried basil leaves
1) Cook and drain pasta as directed on package, adding peas and carrots during last 5 minutes. Drain. Return to pan.
2) Meanwhile, in 10-inch skillet, heat oil over medium heat. Add chicken, cook 9-11 minutes, stirring frequently, until chicken is no longer pink in center.
3) Stir chicken, Alfredo sauce and basil into pasta mixture. Cook and stir over medium heat until thoroughly heated.
4 cups uncooked rotini, penne or bow-tie pasta (8 oz)
1 1/2 cups frozen sweet peas
1 cup shredded carrots
1 Tbsp vegetable oil
1 lb chicken cut into thin bit-size strips
1 jar (16 oz) Alfredo sauce
2 tsp dried basil leaves
1) Cook and drain pasta as directed on package, adding peas and carrots during last 5 minutes. Drain. Return to pan.
2) Meanwhile, in 10-inch skillet, heat oil over medium heat. Add chicken, cook 9-11 minutes, stirring frequently, until chicken is no longer pink in center.
3) Stir chicken, Alfredo sauce and basil into pasta mixture. Cook and stir over medium heat until thoroughly heated.
Amish White Bread
This is one of my favorite bread recipes. It only makes two loaves which is perfect for my family and it has a subtle sweet taste which I love...imagine that!:) If you would prefer to have a more traditional taste you can cut back on the amount of sugar you add, but I personally like it the way it is!
Ingredients:
2 cups warm water
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions:
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F for 30 minutes.
Ingredients:
2 cups warm water
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions:
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F for 30 minutes.
Citrus Pie
I got this recipe from a sister in my ward. She brought some to an activity and it was gone within minutes. This is a great dessert during those hot summer months when you want something cool and refreshing.
1 can lemonade concentrate
1 pt. vanilla ice cream
3 1/2 c. (8 oz.) thawed Cool Whip
1 graham cracker pie crust
Place concentrate in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping, whipping until smooth. Freeze, if necessary, until mixture will mound. Spoon into pie crust. Freeze until firm at least 4 hours. Store any leftover pie in freezer.
Tip: You can also double this recipe and put it in a 9x13 pan. I personally like crushed Nilla wafers as the crust rather than graham crackers.
1 can lemonade concentrate
1 pt. vanilla ice cream
3 1/2 c. (8 oz.) thawed Cool Whip
1 graham cracker pie crust
Place concentrate in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping, whipping until smooth. Freeze, if necessary, until mixture will mound. Spoon into pie crust. Freeze until firm at least 4 hours. Store any leftover pie in freezer.
Tip: You can also double this recipe and put it in a 9x13 pan. I personally like crushed Nilla wafers as the crust rather than graham crackers.
Pumpkin Roll
This is one of my favorite holiday recipes. I like it so much that I make it all year round. It does take a little bit of effort, but the results are well worth it!
Ingredients:
Cake-
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3 eggs
1 cup sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)
Filling-
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 Tbsp butter or margarine, softened
1 tsp vanilla
Powdered sugar (optional for decoration)
Directions:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Ingredients:
Cake-
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3 eggs
1 cup sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)
Filling-
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 Tbsp butter or margarine, softened
1 tsp vanilla
Powdered sugar (optional for decoration)
Directions:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Thursday, July 17, 2008
Deen Brothers' BBQ Sauce
This is my favorite BBQ sauce. We had BBQ chicken last night. It was absolutely delicious. Try it out. I promise you will not be disappointed.
Ingredients:
1 cup Ketchup
1/4 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/2 teaspoon cayenne pepper
Directions:
1. In large bowl, stir together all the ingredients. Reserve 1/3 cup of the barbecue sauce; set aside. Add meat to the remaining sauce in the bowl. Turning to coat.
2. Place meat on grill or in oven. Use the reserved 1/3 cup sauce to baste the meat after a few minutes of cooking.
Ingredients:
1 cup Ketchup
1/4 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/2 teaspoon cayenne pepper
Directions:
1. In large bowl, stir together all the ingredients. Reserve 1/3 cup of the barbecue sauce; set aside. Add meat to the remaining sauce in the bowl. Turning to coat.
2. Place meat on grill or in oven. Use the reserved 1/3 cup sauce to baste the meat after a few minutes of cooking.
Tuesday, July 1, 2008
Yellow Bread
**Another recipe from the roommate from Ricks. She was a great cook and had such yummy recipes!
Yellow Bread (kind of like a coffee-cake)
1 pkg yellow cake mix
1 pkg vanilla instant pudding
¾ c water
¾ c oil
1 tsp vanilla
1 tsp butter
4 eggs
Mix for 5 minutes. Grease 2 loaf pans. Put ¼ of batter in each pan. Sprinkle mixture of ½ cup sugar and 2 tsp cinnamon over batter in pans. Put remaining batter in pans. Swilr through batter with knife. Bake 45-50 minutes at 350 F. Top with glaze while warm.
Glaze:
1 c powdered sugar
Water
Yellow Bread (kind of like a coffee-cake)
1 pkg yellow cake mix
1 pkg vanilla instant pudding
¾ c water
¾ c oil
1 tsp vanilla
1 tsp butter
4 eggs
Mix for 5 minutes. Grease 2 loaf pans. Put ¼ of batter in each pan. Sprinkle mixture of ½ cup sugar and 2 tsp cinnamon over batter in pans. Put remaining batter in pans. Swilr through batter with knife. Bake 45-50 minutes at 350 F. Top with glaze while warm.
Glaze:
1 c powdered sugar
Water
Ramen Noodle Salad
**Don't let the name fool you. This is another great recipe from my mother-in-law.**
Dressing:
1/4 c salad oil
1/2 c vinegar
2T sugar
Seasoning from Chicken Ramen Noodles
In large bowl combine:
1/2 c of each:
cabbage, lettuce, green onion, mandarine oranges, grapes, slivered almonds.
Mix in dressing just before serving. Crunch up ramen noodles and add in.
Dressing:
1/4 c salad oil
1/2 c vinegar
2T sugar
Seasoning from Chicken Ramen Noodles
In large bowl combine:
1/2 c of each:
cabbage, lettuce, green onion, mandarine oranges, grapes, slivered almonds.
Mix in dressing just before serving. Crunch up ramen noodles and add in.
Breadmaker Rolls
**I love this recipe. It always turns out great and it makes wonderful cinnamon rolls too (just add extra sugar to sweeten the dough). But the best part is that your breadmaker does all the hard work!
Breadmaker Rolls
1 ¼ c milk (heated 2 min in microwave)
2 eggs
¼ c margarine
1 tsp salt
¾ c sugar
4 c flour
2 tsp yeast (slightly rounded)
Set mixer at "dough" setting. Watch it for the first few minutes to ensure that the whole thing mixes (sometimes I have to use a knife to help mix for a while). Also make sure that the dough forms into a stiff ball as it mixes. I have had to add extra flour at times.
Breadmaker Rolls
1 ¼ c milk (heated 2 min in microwave)
2 eggs
¼ c margarine
1 tsp salt
¾ c sugar
4 c flour
2 tsp yeast (slightly rounded)
Set mixer at "dough" setting. Watch it for the first few minutes to ensure that the whole thing mixes (sometimes I have to use a knife to help mix for a while). Also make sure that the dough forms into a stiff ball as it mixes. I have had to add extra flour at times.
Pineapple Chicken
**I got this recipe from a roommate at Ricks. It was wonderful, very similar to sweet and sour chicken. I have never tested it with Sean because it goes great with rice...and he hates rice. Oh, well.
Pineapple Chicken
¾ c sugar
½ c red wine vinegar
¼ c catsup
¼ c pineapple juice
1 T soy sauce
½ tsp salt
Pepper.
Heat until mixture is hot---well combined.
Dip 8 chicken breasts in beaten eggs (2 eggs plus 3 T water), then in cornstarch. Lightly brown in small amount of oil (do not cook through). Arrange in baking dish with pineapple rings over top. Pour sauce over chicken. Bake at 325 F for 20-30 minutes.
Pineapple Chicken
¾ c sugar
½ c red wine vinegar
¼ c catsup
¼ c pineapple juice
1 T soy sauce
½ tsp salt
Pepper.
Heat until mixture is hot---well combined.
Dip 8 chicken breasts in beaten eggs (2 eggs plus 3 T water), then in cornstarch. Lightly brown in small amount of oil (do not cook through). Arrange in baking dish with pineapple rings over top. Pour sauce over chicken. Bake at 325 F for 20-30 minutes.
Zesty Pasta Salad
Zesty Pasta Salad
Boil full pkg colored pasta. Let cool in fridge. Add 1 full container of Kraft Zesty Italian Dressing over pasta. Mix in ½-1 cup cubed cheese. Sprinkle 1-2 T parmesan cheese over top.
***I have seen many variations of this...added tomatoes, brocolli, etc. Be creative. It is a great recipe that is always a hit!
Boil full pkg colored pasta. Let cool in fridge. Add 1 full container of Kraft Zesty Italian Dressing over pasta. Mix in ½-1 cup cubed cheese. Sprinkle 1-2 T parmesan cheese over top.
***I have seen many variations of this...added tomatoes, brocolli, etc. Be creative. It is a great recipe that is always a hit!
Pretzel Salad
**I got this recipe at a ward party and it has been a family favorite ever since. It does not last very long in the fridge (1-2 days) because the pretzel crust goes soggy.
Pretzel Salad
2 cups mashed pretzels
¾ c melted butter
2T sugar
Mix and bake in 9x13 pan for 8 minutes at 400F. Let cool.
Beat:
8 oz. cream cheese
1 c sugar
8 oz. cool whip
Mix and pour over cooled crust
Mix:
1 large pkg jello
2 c boiling water
2-10 oz packages frozen berries
Pour slowly over fillingRefrigerate until jello layer has set up. (2-4 hours)
Pretzel Salad
2 cups mashed pretzels
¾ c melted butter
2T sugar
Mix and bake in 9x13 pan for 8 minutes at 400F. Let cool.
Beat:
8 oz. cream cheese
1 c sugar
8 oz. cool whip
Mix and pour over cooled crust
Mix:
1 large pkg jello
2 c boiling water
2-10 oz packages frozen berries
Pour slowly over fillingRefrigerate until jello layer has set up. (2-4 hours)
Bacon Brocolli Salad
**This is one of the many yummy salads that I have gotten from my mother-in-law. It is one of my favorites!
Bacon Broccoli Salad
1 bunch fresh raw broccoli finely diced
½ lb bacon, cooked and crumbled
½ c craisins
½ c red onions (finely chopped)
½ c salted roasted sunflower seeds
Dressing:mix in small bowl
½ c mayonnaise
1 T red wine vinegar
2 T sugar
Add dressing to salad, mix, and chill at least ½ hour before serving.
Bacon Broccoli Salad
1 bunch fresh raw broccoli finely diced
½ lb bacon, cooked and crumbled
½ c craisins
½ c red onions (finely chopped)
½ c salted roasted sunflower seeds
Dressing:mix in small bowl
½ c mayonnaise
1 T red wine vinegar
2 T sugar
Add dressing to salad, mix, and chill at least ½ hour before serving.
Ice Cream Sandwich Cake
**Also great for summer get-togethers. Everyone is always so impressed with it and it is SOOO easy and good.
1 c. coarsely chopped Oreo cookies
½ c milk
1 pkg instant chocolate pudding
1-12 oz Cool Whip
12 frozen ice cream sandwiches
2 T grated chocolate chips (optional)
Combine milk and pudding mix; whisk until mixture is smooth and begins to thicken. Fold in coarsely chopped cookies and half of Cool Whip. Set filling aside. Workign quickly, arrange six ice-cream sandwiches side by side on a platter. Spread filling evenly over sandwiches. Top with remaining sandwiches, forming a rectangle cake. Spread remaining Cool Whip over tops and sides. Grate chocolate chips over cake. Freeze for 30 minutes or until ready to serve. Slice and serve.
**Can also be designed with four ice-cream sandwiches on each layer with three layers**
1 c. coarsely chopped Oreo cookies
½ c milk
1 pkg instant chocolate pudding
1-12 oz Cool Whip
12 frozen ice cream sandwiches
2 T grated chocolate chips (optional)
Combine milk and pudding mix; whisk until mixture is smooth and begins to thicken. Fold in coarsely chopped cookies and half of Cool Whip. Set filling aside. Workign quickly, arrange six ice-cream sandwiches side by side on a platter. Spread filling evenly over sandwiches. Top with remaining sandwiches, forming a rectangle cake. Spread remaining Cool Whip over tops and sides. Grate chocolate chips over cake. Freeze for 30 minutes or until ready to serve. Slice and serve.
**Can also be designed with four ice-cream sandwiches on each layer with three layers**
Fruit Pizza
This is perfect for any summer get-together. It always tunrs out so yummy! But if it is kept in the heat for a long time the cream mixture gets sticky!
1 pkg Pilsbury sugar cookie
Sliced strawberries
Mandarin oranges
Sliced bananas
Sliced grapes
1 pkg cream cheese
1 T sugar
1 sm jar marshmallow crème
Press sugar cookie into pizza pan. Bake at 375 F for 10-12 minutes. Cream together cream cheese, sugar, and marshmallow crème. Spread onto sugar cookie. Decorate with fruit. Chill and serve.
1 pkg Pilsbury sugar cookie
Sliced strawberries
Mandarin oranges
Sliced bananas
Sliced grapes
1 pkg cream cheese
1 T sugar
1 sm jar marshmallow crème
Press sugar cookie into pizza pan. Bake at 375 F for 10-12 minutes. Cream together cream cheese, sugar, and marshmallow crème. Spread onto sugar cookie. Decorate with fruit. Chill and serve.
Grandma Gneiting's Zucchini Brownies
1 ½ c sugar
½ c vegetable oil
¼ c cocoa
2 c shredded zucchini
2 c flour
1 ½ tsp baking soda
1 tsp salt
2 tsp vanilla
2 eggs
1 c chopped nuts
Spread in greased and floured cookie sheet. Bake at 350 F for 20-25 minutes. Cool and spread on icing.
Icing:
1 cube butter
4 T cocoa
5-6 T buttermilk (can use milk with a few drops of vinegar)
Bring to a boil. Then add:
1-1 ½ lbs powdered sugar
1 tsp vanilla
½ c vegetable oil
¼ c cocoa
2 c shredded zucchini
2 c flour
1 ½ tsp baking soda
1 tsp salt
2 tsp vanilla
2 eggs
1 c chopped nuts
Spread in greased and floured cookie sheet. Bake at 350 F for 20-25 minutes. Cool and spread on icing.
Icing:
1 cube butter
4 T cocoa
5-6 T buttermilk (can use milk with a few drops of vinegar)
Bring to a boil. Then add:
1-1 ½ lbs powdered sugar
1 tsp vanilla
Tuesday, June 10, 2008
Cheesecake Salad
Here is the salad that I made for Hannah's blessing. There are a couple variations and no matter how you make it is turns out SOOOO good.
From blessing:
Combine:
3 regular packages instant vanilla pudding(can also do cheesecake flavor
3 cups milk
16 oz whipped topping (2 reg containers)
In another bowl combine:
14-20 smashed graham crackers (rectangles)
6 Tb melted butter
1/3 c sugar
Mix two mixtures together and then add package of frozen berries (either raspberries or strawberries).
At the blessing I used whole strawberries that I had cut up myself and then garnished the top with some more of them. I think this extra garnishing helped because otherwise it looks like slop (Sean thought it was a chip dip at the last family barbeque). But it is one of the most delicious salads I have ever had, no matter how you make it.
From blessing:
Combine:
3 regular packages instant vanilla pudding(can also do cheesecake flavor
3 cups milk
16 oz whipped topping (2 reg containers)
In another bowl combine:
14-20 smashed graham crackers (rectangles)
6 Tb melted butter
1/3 c sugar
Mix two mixtures together and then add package of frozen berries (either raspberries or strawberries).
At the blessing I used whole strawberries that I had cut up myself and then garnished the top with some more of them. I think this extra garnishing helped because otherwise it looks like slop (Sean thought it was a chip dip at the last family barbeque). But it is one of the most delicious salads I have ever had, no matter how you make it.
Subscribe to:
Comments (Atom)