Here's an old family favorite that I'm sure everyone will remember. I haven't made these in a long time, but might have to give them a go this year. Thanks Amber for bringing them back into my life :DCandy Cane Cookies
1 cup Sugar 3½ cups Flour 1 cup Butter – Softened 1 tsp. Baking Powder ½ cup Milk ¼ tsp. Salt 1 tsp. Peppermint Extract ½ tsp. Red Food Coloring 1 Egg 10-12 Peppermint Candy Crushed
Preheat oven to 375 degrees. Mix sugar, butter, milk, peppermint extract and egg until well blended. Mix flour, baking powder and salt in smaller bowl, then add to wet mixture. Mix thoroughly. Refrigerate for 4 hours.
Divide dough in half. Add ½ tsp. red food coloring to one half of the mixture. Mix well. Roll a 1 inch ball of each dough color into ‘worms’, then put together and swirl into candy cane shape. Put on ungreased cookie sheet. Sprinkle finely broken peppermint candies onto cookies before baking. Bake for 9 to 12 minutes. Cool on rack.
Ok, so this isn't exactly a recipe you would find in Betty Crocker, (nothing "homemade" here), however, it's a popular treat I like to make at any holiday. Just change the chocolate color, sprinkles and candy topper and it can work for any occasion. For example... Halloween...Valentines Day Easter Back to School/ Teacher Appreciation and especially Christmas (can you believe I don't have a photo of any I've done?)
Oreo Suckers 1 pkg Oreo cookies (double stuff works best - I also like to use the Holiday variety) 1 lb melting chocolate Sprinkles Sticks & bags (optional)
Dip the tip of a stick into melted chocolate and push(carefully) into Oreo filling (You can also make them without suckers, but they sure make it easier to dip) Set onto cookie sheet covered with wax paper to set up Dip entire Oreo into chocolate and shake off excess Sprinkle immediately with sprinkles and candy image Set on cookie sheet covered with wax paper Once sheet is full, place in freezer to set completely Wrap in bags and tie with ribbon.
Ulam is just about anything that can be imagined and served over/with rice in the Philippines. It can be as simple as coffee, can have veggies or meats, broth or banana ketsup. So pretty much anything qualifies. For a recent FHE I dreamed up a couple that were actually pretty dang tasty. Both were served over plain old white sticky rice. The Elder's named this one: Sister Smith's Yummy Chicken Ulam to serve 6 (approx) 3 large boneless, skinless chicken breasts cut into bite sized pieces 2 medium diced onions 4 or 5 minced garlic cloves cook all three ingredients in a wok stirring frequently. Salt and pepper to taste. If you need can add 1/4 cup oil to this part of the cooking process. add 2 or 3 chicken boullion cubes and 1/2 c. water. Let simmer, covered on low heat until chicken is done. add 2 thinly sliced green peppers, a large can of sliced mushrooms (opt.), and continue simmering for a few.. Stir in 2 to 3 cans of Campbells Cream of Chicken Mushroom soup. Simmer on low heat for a few more minutes. Then serve over rice.
The second one is Sister Smith's Hamburger/Veggie/Cheesy Ulam 2 pounds lean ground beef browned with a medium diced onion, 1/2 cup soy sauce, 4 or 5 minced garlic gloves. Add 1 cup water and 2 -3 beef boullion cubes and let simmer till the cubes dissolve. Add a 1 pound bag of frozen mixed vegetables. I used corn, carrots, potatoes, green bean combination.. Let it simmer for a few minutes. Salt and pepper to taste. I used a couple packages of Magic Sarap in mine but since MSG is not used in the States any more you can just add more salt and pepper. Just before serving add 1 pound (or to taste) melting cheese (like Velveta). Stir it in and melt it completely. It's yummy and great with the ever popular rice.
This is a simple recipe I've been making with my kids since they were little. It's found on the back of Funfetti cake mix, but wanted to post it because it is such a favorite at our house. Now the kids can even make it without my help.
Funfetti Cookies (makes 3 dozen)
1 pkg. Funfetti cake mix (any cake mix will work I've even made it with chocolate) 1/3 c. oil 2 eggs
Mix all ingredients together well- using your hands makes it much easier Stir in sprinkles included in mix (or you can add your own or omit all together) Form 1 " cookie balls with hands or use small scoop (one tool I couldn't live without) Bake 375* for 6 - 8 minutes until edges are golden brown. My kids enjoy these as is, but they are also great with frosting and more sprinkles on top. They always make them for the different holidays and I can't help but buy a package or two.
I really can't take the credit for this one. I got the recipe from Shelley and Stacie. It's named after Buca de Beppo's version of a similar recipe. It's become a regular family favorite in our house.
Buca Pasta
1 box penne pasta 2 chicken breasts 1 bunch broccoli (or frozen is fine too) Half & half (I usually use fat free) butter 1 container grated Parmesan cheese Red pepper flakes
Cook pasta according to directions Cut chicken into 1" pieces and cook until golden brown in saucepan Remove chicken from pan and add Broccoli to pan - steam cook with oil until tender Stir chicken back in with broccoli.
Drain Pasta and add about 4-5 Tbs butter and about 2 cups half & half (I really don't have exact measurements, I just eyeball it) Stir Parmesan cheese into pasta . Once cheese is melted, add chicken & broccoli. Stir all together and sprinkle with crushed red pepper flakes for a little kick! (you can add more to your dish if it's not hot enough for you)
I started making this a while back. I know a lot of the family doesn't like tomatoes, but even in my family, everyone is excited when I make it. Ryan and I eat it the traditional way and Miranda and Parker eat the toasted bread only. Many times Parker has requested I fix bruschetta with dinner. I made this one up, so I'm sure there is a more technical version out there on the internet somewhere.
Bruschetta
Roma tomatoes chopped small (these are a little less juicy) chopped olives (not sliced) Fresh basil - chopped (I've been growing this in my garden) Olive oil - EVOO Garlic Salt Pepper baguette bread grated Parmesan cheese
So, I really don't have measurements for this recipe. Depending on how big of a batch I'm making I adjust the amounts. Just chop the tomatoes, stir in some olives & basil Drizzle with EVOO and add a bit of garlic salt and pepper. Set this mixture aside to let the flavors blend
Slice baguette on an angle and spread onto cooking sheet Brush tops with EVOO Broil in oven until just golden brown
Serve warm with tomato mixture and top with parmesan cheese.
I know, I know this is a no-brainer recipe, but you never know when someday our children or grandchildren or great grandchildren will need it so I decided to put it on here.Now obviously the picture shows my all time favorite way to enjoy Rice K's... with candy corn! But the recipe below is for the original version.
Funny story about the last time I made these (which was just last week) I had Parker come in and watch me pour the Rice K's into the pan, I handed him the bowl to finish off the remaining inside. He asked me," Is it ok to eat it? Doesn't it have to cook first?"
If that's not bad enough, I was making a second batch and Miranda came in and wanted to pour it into the pan for me. When she was finished she asked, " Now how long does it have to bake?" Seriously, I thought I taught my kids better than that.
So here it is... the "no bake" version of Rice Krispy Treats
Rice Krispy Treats
6 cups mini marshmallows (one bag) 1 cube butter (oh yes, I said one whole cube) 6 cups Rice Krispy cereal
Melt marshmallows and butter in microwave 1 min. Stir, continue cooking another 30 sec. to 1 min. (this can also be done on the stove in a saucepan) Once melted, stir in Rice Krispy cereal and blend well (This is when you would stir in Candy Corn if wanted) Pour into Pam sprayed 9x13 pan Wet hands with cool water and lightly press into pan (the water helps it not to stick or burn) Let cool, cut and enjoy!
I found this recipe online and just happened to have extremely ripe banana's sitting in my kitchen so I decided why not! I made 4 mini loaves instead of a couple larger ones. I gave them out to some friends and they all loved it. Chocolate Banana Bread (makes 1 loaf)
1 cup sugar 2 eggs 1/3 c. oil 1 1/4 c. mashed banana (about 3) 1 tsp vanilla 1 1/2 c. flour 1/2 c. baking soda 1/2 t. salt 1 c. chocolate chips
Beat together sugar, eggs and oil Add mashed banana's and vanilla Combine together in separate bowl flour, cocoa, baking soda and salt Gradually stir into wet mixture
Pour into greased and cocoa dusted bread pans (cocoa is a great substitute for flour when making chocolate bread) Bake 350* for 60 min
I added a chocolate ganache drizzle over the top I don't have a specific recipe for that but you just heat whipping cream and a tsp or so of butter and pour over chocolate chips. Let it melt and pour over bread. Let set up.
I discovered this recipe in a 1998 issue of Better Homes and Gardens. I still have the original torn out page too. It's been a popular Halloween favorite ever since. I've even made them into pumpkins for Thanksgiving and snowballs for Christmas.
Peanut Butter Eyeballs (makes about 20)
1/2 c. Peanut Butter (creamy or chunky - I like chunky) 3 Tbs. butter - softened 1 c. powdered sugar - sifted White melting chocolate plain M&M's Red & Black decorator gel icing
Cream together Peanut Butter & butter Stir in Powdered Sugar Form 1" balls and set on Parchment covered cookie sheet to set. Melt white chocolate and dip PB balls to cover completely. Set back on cookie sheet and place M&M in center chill in freezer to set Once set, place in baking cups and top M&M with black gel for pupil and red gel for veins. Let set completely
I was minding my own business making Rice Krispy Treats (with candy corn) when I peeked at the back of the marshmallow package and saw this recipe for S'more bars. I took mental check of my pantry did a little mixing and voila I had created a delicious treat to go along with my Rice K's at Smart Night. It made me feel like I was sitting at Duck Creek in front of the camp fire! They were a HUGE hit with the teens and tutors. This recipe is for an 8x8 pan, but next time I'll definitely double it to make more!
S'mores Bars
3 cups mini marshmallows 4 cups Honey graham cereal 3 tbs butter 1 bag milk chocolate chips
Spray 8x8 pan with Pam Melt mallows and butter in microwave bowl (cook on high 1 min;stir, 30 sec more) Add cereal and mix until well coated. Press firmly into baking dish (I wet my hands in cold water and it won't stick) Sprinkle mini mallows over top of cereal; press in slightly Melt chocolate chips in microwave (high 1 min; stir - 10 seconds more until melted) Drizzle/spread over top of mallows. Let set until firm (I put in freezer for a bit since I didn't have a ton of time to wait)
Ok, I've made this particular dish 4 times in the last couple of months. It just gets better and better. It's a little time consuming with the prep work, but certainly doable. I know it's one that Loney has started to crave.
Cabbage & Rice Casserole
1 sm. head of cabbage, washed, drained and coarsely shredded 2 tbsp. vegetable oil (optional) 3/4 c. water, divided 1 lb. lean ground beef 1/2 c. finely chopped onion (I just use dried onion flakes) 1/4 c. finely chopped green bell pepper (optional) 1/4 c. finely chopped celery (I have added carrots as well) 1/4 tsp. ground black pepper 1 tsp. salt, or to taste Dash of garlic powder or chopped garlic for more flavor 3 c. cooked rice 2 cans (8 oz.) tomato sauce 3/4 c. shredded Cheddar or Monterey Jack cheese 1/2 c. cracker crumbs or fine dry bread crumbs 1/2 c. cooked, crumbled bacon
In a large sauce pot or Dutch oven, steam cabbage in oil and 1/4 cup water for 15 minutes. Drain and set aside.
In a large skillet, lightly brown ground beef; drain off fat. Add onion, green pepper, celery, black pepper, salt and garlic powder; mix well. Continue cooking a few minutes until vegetables are tender. Layer steamed cabbage, cooked rice and browned meat mixture in a lightly greased 13 x 9 x 2 inch baking dish. Pour tomato sauce and remaining 1/2 cup water over all. Top with shredded cheese, cracker crumbs and crumbled bacon.
Bake, covered, in a preheated 325 degrees oven for 20 minutes, or until hot and bubbly. (Or, simmer, covered, on top of stove for 20 minutes.)
I got this tasty zesty recipe from a good friend. They invited us over for dinner and blew me away with this yummy and simple crock pot recipe. These are great wrapped up in a tortilla or top a salad. Either way is a fiesta in your mouth! Pork Chalupas
Pork Loin Seasonings 1 jar Green Salsa 1 jar Red Salsa 1 can Black Beans
Place Pork loin in Crock pot with 1/2 cup water and cover with seasoning of your choice (I like to use fajita seasoning, pepper flakes, pepper) Let cook on High 5-6 hours til tender Pull apart Pork and add beans, and both salsa's Let simmer 30 min more.
These cookies were my favorite treat to make whenever I would have a sleepover growing up. I'm sure we were allowed to make them because we didn't have to use the oven.
I just love the chocolaty, Peanut buttery, crispy taste of these No Bake Cookies. I crave them every once in a while and the other day I gave in to my craving and made them for a Ward Choir treat.
Such a simple recipe, but soooo delicious!
No Bake Cookies
2 cups sugar 1/3 cup cocoa 1 cube butter 1/2 cup milk 1/2 cup peanut butter (I like chunky) 2 1/2 cup oatmeal ( I like the texture of instant)
In Saucepan boil the sugar, cocoa, butter & milk for 1 minute Stir in peanut butter & oatmeal Drop by teaspoonfuls onto waxed paper & leave to set up and cool Makes about 3 doz.
I was innocently browsing through a magazine (Celebrate for Fall) when this recipe jumped right off the page and onto my "recipes I gotta try" list. Now usually this list gets forgotten, but I had an event coming up to make these for (so I wouldn't eat them all myself), so I decided to give it a try. I was talking to Heather when I cut and tried them for the first time and she was practically jumping through the phone to have a bite because I was ranting and raving about how yummy they are. The caramel frosting is so yummy and makes these just over the top delicious! Parker doesn't like frosting so I left some of them without just for him. Snickers Brownies
2 (20 oz) pkgs Brownie Mix (I used one with chocolate chips in it) 5 Snickers bars, chopped 3/4 cup butter, softened 1 1/2 c. Powdered sugar 3/4 cup caramel topping, divided 2 Tbs. heavy whipping cream 1/2 cup salted peanuts, chopped
Brownies Preheat oven to 350 and spray 9 x 13 pan with cooking spray. Prepare brownie mixes according to package instructions. Stir in chopped Snickers bars & pour into prepared pan Bake 45 min. or until set. Cool completely
Frosting Beat butter & sugar in bowl with electric mixer until fluffy. Add 1/2 cup caramel topping, beat well. Add cream & beat well. Spread frosting over cooled brownies. Sprinkle with chopped peanuts & drizzle with remaining caramel sauce.
When I used to work at the Eye Clinic in Provo, we had a patient by the name of Derelys (pronounced like darrel with an ees at the end) She just loved the doctors (and staff) and would always bring us this treat whenever she had an appointment. I know these as Derelys' toffee snack. (Warning... they are very simple to make, but follow directions... Miranda burned them twice the first time she made it)
Saltine Toffee
Saltine Crackers - at least a sleeve or more 2 cubes butter 1 c. sugar pkg. semi sweet chocolate chips chopped nuts -( I like pecans)
Preheat oven to 350* Line cookie sheet with foil & cover entire bottom with saltine crackers (I like to use Zesta brand)
In saucepan mix butter & sugar Bring to boil while stirring continuously Continue cooking 2 1/2 minutes Pour mixture over saltines Bake 10 minutes Remove from oven and sprinkle with chocolate chips Place back in oven until chocolate chips warm and soften (about 3 minutes) Take out of oven and spread chocolate chips evenly over toffee and sprinkle with chopped nuts Let cool before cutting or breaking apart.
(Ok, so I'm a little strange because I take pictures of so much food) I got this recipe from the very first edition EVER of Taste of Home Magazine. I've kept it all these years because it is truly one of my favorites. You can also use the glaze for strawberry shortcakes -yummmm
Strawberry Pie (I usually get 2- 9" pies not heaping full)
3 quarts fresh strawberries, divided 1 1/2 c. sugar 6 Tbs cornstarch 2/3 c. water Red food coloring (optional) I usually don't use it
In large bowl, mash enough berries to equal 3 cups. In saucepan, combine the sugar & cornstarch. Stir in the mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat; add food coloring. pour into large bowl and chill for 20 minutes stirring occasionally, until mixture is just slightly warm. Fold in remaining berries. Pile into pie shell. Chill for 2 -3 hours Top with homemade whipping cream or cool whip
Well, here it is... Dad's famous Pie Crust recipe. I'm also throwing in an added bonus of homemade apple pie filling that I got from my Mother in Law Nancie. There's nothing quite like the light, flaky, sweet goodness of Dad's pie crust.
Pie Crust (2 9" shells)
2 c. Flour 1 c. Shortening 1/3 c. Sugar 1 tsp Salt
Blend dry ingredients (Dad and I like to use our hands - freshly washed of course) Add shortening and blend (by hand) until pea sized balls form Fold in about 1/2 cup cold water - just enough to get it to stick together Wrap in saran and set in fridge for 5 - 10 minutes
Roll out and press into pie tin For cream pie, Bake 375 degrees until golden brown (can't remember how long) For fruit or pumpkin pie - bake as directed on recipe
Apple Pie Filling
10 - 12 fresh apples - I like to use Rome 1 Tbs. lemon juice 1 c sugar 1/2 c. Flour 1 tsp cinnamon dash nutmeg dash salt
Peel core and slice apples - sprinkle with lemon juice Combine remaining ingredients and mix with apples line pie plate with 1/2 pie crust Fill with apple filling & scatter sliced butter on top of apples Top with remaining Pie crust & flute edges Brush top with milk and sprinkle with sugar (this gives it a nice sparkle) Cover edges with foil or pie liner Bake 375 degrees 25 minutes Remove foil & bake 20 - 25 minutes more or until pie is bubbly & golden brown.
Don't let the name "salad" in the title fool you... this is a delightful, sweet, party in your mouth type of side dish. I'm sure people have been making this for generations, but I was first introduced to it by my Sister in Law for Thanksgiving 2006. I forget to make it, but it's always a treat when I do.
Cookie Salad
1 lg box Vanilla Pudding mix 2 cups Buttermilk 16 oz Cool Whip 1 can Mandarin Oranges 1 sm pkg. Slivered Almonds 1 banana - slices 1 pkg Fudge Striped Cookies - crumbled
Combine pudding mix and buttermilk - mix well Fold in Cool Whip Add remaining ingredients Chill well before serving.
OK, so that's not really what this recipe is called, but it should be. When I first made this recipe, given to me by Grandma Sanders, I only had enough karo to make 1/2 batch. I thought that made a pretty big batch but little did I know... the second time I made it I decided to make the full recipe and wow... Miranda and I have been eating this addictive sweet stuff from heck all week! I even shipped a baggie full to Heather in Washington and I still have a ton left! (surprise Heather.. I don't think she's received it yet).
Anyway... Granny has been making this yummy mix for quite a while and it is everyone's chex mix of choice. I asked her if she would share her secret recipe and she did!! I also found out one of her tricks is the coconut flakes. They are the unsweetened big flakes from a health food store. I bought mine in St. George where Granny said to go, but I'm sure most health food stores will have it.
And so... without further delay... here is the recipe for The addictive sweet stuff from heck... I really don't know the real name for it so we'll just call it
Granny's Sweet Chex Mix
Mix together in large bowl 1 box Corn Chex 1 box Honey Grahams (Granny likes to add other cereal as well like Cinnamon Toast Crunch andHoney Combs) I added Rice Chex and Honey Nut Chex ... just adjust the above cereals to include the one's you like)
Stir in 3 cups Coconut - Unsweetened lg flakes Then add any of the following you would like... Slivered Almonds, Pecans, Cashews, Peanuts
Now for the good stuff... mix together in saucepan
4 cubes butter (use the real stuff... not margarine) 2 2/3 cups sugar 2 2/3 cups light Karo syrup
Bring ingredients to a boil. Continue boiling for 3 minutes longer then add a drop of vanilla and a sprinkle of cinnamon if desired. (I haven't added the cinnamon when I make it, but Granny loves it)
Once the syrup is all bubbly and thick... pour over your cereal mixture and stir well.
Pour mix evenly onto sprayed cookie sheets to dry.... (after a few hours, turn over to dry back side as well)
And that's it... once all dry put into ziplocks to keep fresh.
I know you'll enjoy this as much as I have... (well, hopefully not quite as much as I have)
Ingredients: Graham Crackers (lots) 2 cans Sweetened Condensed milk 1 can cream 1 can fruit cocktail 1 can pineapple chunks coconut
Layer a box of graham crackers in a loaf pan then pour 2 cans of sweetened condensed milk over the crackers and soak them really good. Leave in the fridge overnight. Unmold the cake onto a platter or tray and drizzle with canned cream then top with fruit cocktail, pineapple chunks and coconut.
It's a very popular no-bake cake here in the Philippines. Most of the homes in our area don't have ovens so this is the best they can do. Actually, many don't have refrigerators either so they wait to assemble just before serving. But, it's better and moister if soaked and cooled.
I first found the recipe to this easy and delicious dessert in a Kraft Food magazine. It's a favorite dessert in the summer and have made it for many get togethers. Miranda even made it as her birthday cake this yearOREO & Fudge Ice Cream Cake
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP thawed, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
10 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on piece of foil; top with half the chocolate mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP.
Candy Cane Cookies
