Wednesday, November 28, 2007

Karma’s Spinach Salad

Karma’s Spinach Salad

1 pkg. spinach
1 pkg. spring mix greens
Sugared almonds Craisins
Sliced strawberries
Red onion (how much you use depends on strength of onion, usually about ½)

½ c. lemon juice
½ c. sugar
2 T. olive oil
1 T. Dijon mustard
salt and pepper to taste

Do not mix before you are ready to serve and only as much as you will need because strawberries and dressing will wilt spinach. All ingredients will keep if not mixed. Makes 12 servings.

Sugared Almonds:
slivered almonds (or walnuts etc)
1-2 cups sugar
About 1/8-1/4 c. water
Dash of cinnamon

Mix water and sugar in skillet. Add almonds and continue to stir mixture until sugar makes a syrup and water evaporates. When water evaporates turn almonds onto wax paper on cookie sheet to dry and crisp up. Sugared almonds will keep in a Ziploc bag so you can make a big batch and use some later on.

(This recipe is SO good, like Bridal/Baby Shower good!)

~Bethany S.

Tuesday, November 27, 2007

Cinnamon Rolls

The recipe I tweaked says these should take about 90 minutes. They usually take me a bit longer, but not much. Which is why they're awesome. Makes 14 pretty cinnamon rolls and 2 funky looking ones (don't you hate the ends of the roll?).

Cinnamon Rolls:

3/4 cup milk
1/4 cup margarine (softened)
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 1/2 cups brown sugar (packed)
1 1/2 tablespoons ground cinnamon
3/4 cup margarine (softened)

4 oz cream cheese (softened)
1/4 c butter (softened)
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Cinnamon Rolls:

Heat milk in small saucepan until it bubbles, then remove from heat. Mix in margarine. Stir until melted then let cool until luke warm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar, and salt. Mix well. Add water, egg, and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth (about 3-5 minutes).

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, beat together brown sugar, cinnamon, and softened butter.

Roll out the dough into a large rectangle (my best batch came from a 24x14 rectangle). Spread dough with the brown sugar and butter mixture*. Working from a long edge, roll up dough to form a log and pinch seam to seal.

Cut into 16 equal size rolls* and place in a greased casserole dish. Turn your oven on to about 150 and let rise in warm oven for 30 minutes. Then crank up heat to 375 and let bake for 15-20 minutes.


If you don't have leftover Cinnabon icing kicking around, blend all ingredients. Serve on warm cinnamon rolls.

Kayla's Notes:

-If you're not careful, the brown sugar mixture can make it hard to roll the dough nicely. So I finally figured out that you want to spread it pretty close (within about 1/2 inch) of all edges except one of the long edges (leave like 1-2 inches). Let that edge be the outside of your roll. That way, you're not trying to seal the edge with butter and sugar squishing out (gets messy real quick). Start rolling from the long edge with a 1/2 inch margin and by the time you get to the 1-2 inch edge, it should be easy to pinch it all closed without squishing filling everywhere. This probably seems really obvious to everyone else, but I'm a little slow and was really excited when I discovered how much easier this made things.

-I've heard using dental floss is a really great way to cut this stuff. My serrated bread knife did the trick just fine, but I thought I'd pass that along since a lot of people swear by it.

Tuesday, November 13, 2007

Tawna's Pumpkin Cookies

I have to give my friend, Tawna the credit for this one. It is her recipe that she made for us every fall without fail. They are to DIE FOR!!
  • 1 cup shortening (Crisco)
  • 1 cup sugar
  • 1 cup pumpkin
  • 1 egg
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp salt
  • 1 cup chocolate chips

Cream together shortening, sugar and pumpkin. Add egg, mix in flour, baking soda, cinnamon and salt. Add chocolate chips. Bake at 375 degrees for 10-12 minutes.


  • 3 Tbsp. butter
  • 4 tsp. milk
  • 1/2 c. brown sugar
  • 1 cup powdered sugar
  • 1 tsp. vanilla

In a small sauce pan melt butter, add milk and brown sugar-- bring to a slight boil. Add sugar and vanilla. Top cool cookies with frosting. Enjoy!!

Monday, November 12, 2007

Pumpkin Dessert

Mix together:
1/2 yellow cake mix
2 T flour
1/2 cup melted butter
1 egg
Press into greased 9X13 pan.

Mix together:
3 cups pumpkin puree
2 eggs
2/3 cup milk
1 t cinnamon
1 t cloves
1 t ginger
1/2 cup brown sugar
Spoon onto first layer.

Mix until crumbly:
remaining yellow cake mix
2 T flour
1/4 cup softened butter
1/4 cup white sugar
1/2 t cinnamon
Sprinkle over previous layer.

Bake at 350, 40-50 minutes. Serve warm or cold with whipped cream.

Pumpkin Chocolate Chip Muffins

2 cups pumpkin puree
3 cups flour (I use half white, half wheat)
3/4 cup white sugar
1/2 cup packed brown sugar
2 t baking soda
1/2 t baking powder
1 t cloves
2 t cinnamon
2 t ground nutmeg
1 t allspice (I never put this in because I don't have any--and I don't miss it)
1 t salt
2/3 cup vegetable oil
3 eggs
1/2 cup chocolate chips

Preheat oven to 350. Grease 12 muffin cups.

In a large bowl, combine flour, sugars, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt.

In a separate bowl, beat pumpkin puree, vegetable oil, and eggs. Stir pumpkin mixture into flour mixture until smooth. Stir in chocolate chips. Scoop batter into prepared muffin cups.

Bake for 20-25 minutes, until toothpick inserted into center of muffin comes out clean.