Monday, May 19, 2008

Hot Fudge Topping

* 1 cup sugar
* 1 heaping Tbsp of cocoa
* just less than 1/4 tsp. salt
* 1 Tbsp Karo syrup
* 1/3 cup havy whipping cream
* just less than 1/4 cup milk

***Do NOT stir after it starts to boil!***

Cook to soft ball stage, then cover and let steam a minute.
Take off heat and add 1 tsp. vanilla and 1 Tbsp butter.

Sunday, May 18, 2008

Chicken and Broccoli Casserole

Just a simple casserole that my family likes.

1 large chicken breast, cooked and diced
1 cup rice + 2 cups water + 1 T butter - cook in rice cooker or on stove
2 small-medium heads broccoli, cut into florets and steamed or boiled
1 can cream of chicken soup
1/2 can (use soup can) milk
shredded cheese
french fried onions (optional)

In an 8-9 inch square casserole pan, layer rice, chicken, and broccoli. Mix soup and milk in a small bowl, then pour over the top. Sprinkle cheese over all. Cover and bake at 350 for 25 minutes or until heated through. Sprinkle french fried onions over the top for the last 5 minutes of baking time.

Sunday, May 11, 2008

Potato Cheese Soup

6-8 potatoes
1/2 yellow onion, chopped
broccoli, chopped (optional)
carrots, chopped (optional)
1 stick butter
6 T flour
1 cup milk

Cook potatoes and onion (and broccoli and carrots, if desired) in 8 cups of water until soft. In a small pan melt butter. Add flour, then remove from heat and stir to make a paste. Add milk and cook until very thick. Add this mixture to the pot. Finally add and stir until well blended and heated through:

2 cups shredded cheddar cheese
1/2 t garlic salt
1/4 t pepper
1 1/2 t salt
1/2 t seasoned salt
chopped cooked meat such as ham or bacon (optional)

Chicken Crescents (or Hot Pockets)

2 tubes refrigerated crescent rolls

2 cups chicken, cooked and shredded/diced
8 oz. package cream cheese
2 T dried minced onion
4 oz. fresh chopped mushrooms (optional)
garlic powder and seasoned salt to taste

bread crumbs

Mix filling ingredients together, adding chicken last. Separate dough into rectangles, firmly sealing diagonal perforations. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture, twist slightly & seal edges. Melt butter in one bowl, place bread crumbs in another. Roll each stuffed crescent in melted butter and then bread crumbs. Bake at 350 for 20-25 minutes. Serve with rice or mashed potatoes if desired.

Optional gravy (for pouring over crescents and mashed potatoes/rice):

1 can cream of chicken soup
1/2 cup chicken broth
1/2 cup sour cream

Stir all together in saucepan on medium heat until warmed through.

Tuesday, May 6, 2008

Chocolate Chip Coffee Cake

This is the best coffee cake I've ever had. My mom got it from a lady who made it a long time ago at a Relief Society function. I made it for book club once and everyone raved. I think it's the sour cream in the batter. And the chocolate chips...

1/2 cup butter or marg
1 c granulated sugar
2 eggs
1 t vanilla
2 cups flour
1 t baking soda
1 t baking powder
1/2 t salt
1 c sour cream

1/3 c brown sugar
1/4 c granulated sugar
2 t cinnamon
1 c chopped nuts
6 ounces chocolate chips

Cream butter and sugar in large bowl. Add eggs, beating after each addition. Combine dry ingredients in medium bowl then add to large bowl alternately with the sour cream. Add vanilla. Combine topping ingredients in separate bowl. Spread half of the dough in a greased and floured 9X13 pan. Cover with half the topping mixture. Carefully spread remaining dough on top. Sprinkle remaining topping over top of the dough. Bake at 350 for 30-35 minutes.

Sicky Buns

This is a yummy, easier alternative to cinnamon rolls.

1/2 cup marg or butter
1/2 cup brown sugar
1 t cinnamon
18-20 frozen rolls
chopped pecans

Layer some nuts, and then rolls on sprayed 9X13 pan. Warm margarine, brown sugar, and cinnamon until sugar dissolves. Pour mixture over rolls, plus more nuts, then cover with sprayed plastic wrap. Let rise until rolls are double in size. Bake at 350 for 25 minutes or until rolls are browned and done. Let cool a few minutes, then turn over onto large platter to serve. (I usually half the recipe, use a glass square pan, and turn over onto a large dinner plate.)

Banana Chocolate Chip Muffins

These are actually pretty healthy other than the chocolate chips.

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed
2 t baking powder
1/4 t salt
2 ripe bananas, mashed (about 1 cup)
2 large eggs, beaten
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup milk
1 t vanilla
1/2 cup mini chocolate chips (regular is fine too)

Preheat oven to 350. Grease (or coat w/muffin cups) muffin pan. Whisk together flours, wheat germ, baking powder, and salt in large bowl. Combine bananas, eggs, sugar, oil, milk, and vanilla in medium bowl. Pour liquid ingredients over dry ones; stir until moist. Spoon into prepared cups. Bake 15 minutes or until light golden and a toothpick inserted in center comes out clean.

Peanut Butter Cereal Bars

These are so easy and yummy (unhealthy), and great for summer when you don't want to turn on the oven as much to make treats.

1 C corn syrup
1 C white sugar (I sometimes use half brown, half white)
1 C peanut butter
8 C breakfast cereal (I use 2 cups each of Chex, Cheerios, Corn Flakes, and Rice Crispies. Actually I don't really measure at all. It's also great w/just Rice Crispies or just Corn Flakes, or any combination)
Chocolate chips (optional)

Bring 1 cup corn syrup and 1 cup sugar to boil in a big pot. Remove from heat and stir in 1 cup peanut butter until melted. Stir in cereal until well coated, adding chocolate chips if desired at the end. Spread in greased 9X13 pan, or, if you're doing just corn flakes, spread out on greased jelly roll pan.