Combining the recipe blogs

So somehow Lisa had the magic touch of bringing this blog back from cyberspace.  I will try to copy over the recipes from the new blog I had started and repost them on here since there are more recipes on this blog.  Hopefully I will get to that soon.

Thanks Lisa for unknowingly fixing all the problems with this blog.

Grandma's Chocolate Chip Cookies

from Nate's Grandma

1 1/3 C. butter

1 C. brown sugar

1 C. white sugar

2 eggs

1 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

3 1/2 C. flour

12 oz. package Chocolate chips

Soften butter; blend with brown sugar, white sugar, eggs and vanilla. Mix in salt, baking soda, and flour. Add chocolate chips. Bake at 350* for 8-10 minutes. DO NOT OVER BAKE!!

Lemon Butter Caper Sauce

From Nicole

Use on grilled or broiled Salmon, tuna, chicken or turkey

2 tsp. capers, drained and rinsed (if capers are large, chop)

4 Tbsp. butter

1 small clove garlic, finely minced

2 Tbsp. lemon juice

1 tsp. lemon zest

parsley

In small skillet, melt butter; add garlic, lemon juice, lemon zest and capers. Simmer on low for 30 seconds. Stir in parsley. Remove from heat.

Sugar Cookie Frosting

From Nicole, courtesy of Sunset Magazine

1/2 C. butter (room temperature)

1 lb. powdered sugar

3 Tbsp. half and half

2 tsp. vanilla extract
( for thinner frosting add more half and half)

In mixer bowl, beat butter until very smooth, add powdered sugar, half and half, and vanilla. Beat until very smooth. Tint with food coloring.

Salmon Patties

From Mom

1 can Salmon, or tuna

1 egg

1/2 C. bread crumbs

1 tsp. powdered onion (or desired fresh)

Worcestershire sauce, to taste

Mix ingredients together. Form into patties and dip in more bread crumbs. Fry in a little oil in a skillet.

Chocolate Zucchini Cake

3/4 C. butter

2 C. sugar

3 Tbsp. unsweetened cocoa powder

2 1/2 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

2 3/4 C. flour

3 eggs

2 tsp. vanilla

2 C. grated zucchini

1 1/2 tsp. baking soda

1/2 C. milk or buttermilk

Cream butter and sugar. Add eggs one at a time. Add vanilla and zucchini. Alternate adding dry ingredients with milk. Put in a greased and floured bundt pan. Bake at 350* for 1 hour. Let cool 10 minutes and turn out of pan. Dust with powdered sugar.

Penne All' Americiana

from Nicole, courtesy of Sunset Magazine

8 oz. penne pasta

4 oz. pancetta, or good quality bacon, cubed

1 C. chopped onion

1 Tbsp. minced garlic

1 large can (28 oz. ) diced tomatoes

1 tsp. each Kosher salt, freshly ground black pepper

1/4 C. grated Parmesan cheese

Cook pasta according to package directions; drain and set aside.

Cook pancetta in large frying pan over medium-high heat until partly translucent. Spoon off most of the drippings. Add onion and garlic; cook, stirring often, until browned, 5 minutes. Add remaining ingredients except parmesan and cook over high heat until juices have reduced by half, about 10 minutes. Add pasta, stir to coat, and transfer to a bowl. Sprinkle with parmesan.

Beef Stroganoff

From Mom

1/2 lb. ground beef

1/4 C. chopped onion

1/2 clove garlic

2 Tbsp. butter

1/2 can creamed chicken soup

1/2 C. sour cream

salt and pepper

Brown meat and onion in butter. Add garlic, salt and pepper. Add soup, sour cream and simmer for 15-20 minutes. Makes 4 servings.

Serve with buttered noodles or rice.

Chocolate Ice Cream

From Nicole

2 C. heavy cream

1 C. light cream or half and half

1/2 C. unsweetened cocoa powder

1, 14oz. can sweetened condensed milk

1 Tbsp. vanilla

However many crushed Oreos you desire

**You can make this into Rocky Road with 1/2 C. chopped nuts and 1 c. mini marshmallows.

Over low heat, cook condensed milk and cocoa until smooth and thickened, about 5 minutes. Remove from heat and allow to cool somewhat. Stir in cream and vanilla. Refrigerate for 1/2 hour or more. Put in ice cream maker. Add mix-ins about halfway through freezing process.

Ultimate Chicken FIngers

from Nicole

3 boneless chicken breasts (about 1lb.) cut crosswise into 1.2" strips

2/3 C. original Bisquick mix

1/2 C. grated parmesan cheese

1/2 tsp. salt or garlic salt

1/2 tsp. paprika

1 egg, slightly beaten

3 Tbsp. butter, melted

heat oven to 450* Mix Bisquick, cheese, salt, and paprika in a large bowl. Dip chicken strips in egg and then coat with Bisquick cheese mixture. Put on a cookie sheet for baking. Drizzle butter over the top of the chicken. Bake 12-14 minutes, turning half-way through bake time. Until no pink in the center. Makes 4 servings.

Quick Quiche

From Essential Mormon Celebrations Cookbook

1 (10 oz) package frozen chopped spinach

8 eggs

3 cups milk

1 tsp salt

1/2 c. chopped onion

1/2 c. butter, melted

1 1/2 c. Bisquick

2 c. grated Cheddar or Monterey Jack cheese

2 c. diced ham

1 recipe quiche sauce (see below)

parsley, chopped

1 red pepper, diced, for garnish

Prepare spinach according to package directions. Drain and squeeze out liquid; set aside. Beat eggs in a large bowl; stir in milk and salt. In a small bowl, microwave onion in butter for about 2 minutes; stir into egg mixture. Whisk in Bisquick. Add spinach, cheese, and ham. Pour into a greased 9x13 baking dish. Bake at 350* for about 50 minutes or until cooked through. Let stand for 10 minutes before cutting into squares. Top each serving with Quiche Sauce. Garnish with parsley and red pepper. Makes about 12 servings.


Quiche Sauce

1 (10 oz.) can cream of Mushroom soup, undiluted

1/2 c. sour cream

Place soup in a saucepan. Cook and stir over medium heat until hot. Remove from heat and stir in sour cream.

Funeral Potatoes

from Michelle

4-6 potatoes, baked

1 can cream of chicken soup

8 oz. sour cream

3/4 c. grated cheddar cheese

1/4 diced onion

4 Tbsp. butter

a cup mashed cornflakes, or bread crumbs, if desired, and an additional tbsp. melted butter

Bake your potatoes in foil for about 2 hrs, or until soft. Cool in the fridge. In a medium sized mixing bowl, mix together the soup, sour cream, cheese, onion, and butter. Layer a small amount on the bottom of a 9x13 pan. Peel and cube your potatoes, and put those in the pan, then pour the soup-cheese mixture on top of the potatoes. If desired, add crushed cornflakes on top and pour another tablespoon of melted butter. Cook at 375* for 20-30 minutes or until hot and bubbly. Serve with ham and green beans (or whatever you want).

Mango Salsa

This salsa is good with tortilla chips, over grilled chicken, or with fish.

1 (15 oz. ) can black beans, rinsed and drained

1 (7 oz.) can whole kernel corn with peppers, drained

1 medium mango, peeled, seeded and cut into 3/4 inch cubes

1/4 c. finely chopped onion

1/4 c. coarsely chopped cilantro

2 Tbsp. fresh lime juice

1 tsp. garlic salt

1/4 tsp. ground cumin

In a medium bowl, combine all ingredients.

Biscuits and Tomato Gravy

From Nicole (one of Nate's childhood breakfasts)

2 Tbsp. vegetable oil

2 heaping Tbsp of flour

dash of salt

dash of pepper

1 tsp. chicken bullion

2 (8 oz) cans of whole peeled tomatoes, blended with juice

2 tsp. honey

milk if needed

Heat oil in pan. Ad flour and make a thin bubbly paste. Add salt, pepper, and chicken bullion. Slowly add the tomatoes while whisking it in. Let is thicken. Add honey and if it is too tomato tasting, add some milk. (I always add the milk) Serve over biscuits.

Cinnabon Cinnamon Rolls

These are seriously like the cinnamon rolls from Cinnabon. They take FOREVER to make, but are so delicious and worth it! And they make about a billion, and freeze well.

from Michelle

Rolls:

1/2 c. warm water

2 pkgs dry yeast

2 Tbsp. sugar

3 1/2 oz. package instant vanilla pudding

1/2 c. margarine, melted

2 eggs

1 tsp. salt

6 c. flour


Cream Cheese frosting:

8 oz. cream cheese, softened

1/2 c. margarine

1 tsp. vanilla

3 c. powdered sugar

1 Tbsp. milk

Combine water, yeast, and sugar in a bowl until yeast and sugar are dissolved. Set aside. In a large bowl, prepare pudding mix according to package directions. Add margarine, eggs and salt. Mix well. Add yeast mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch dough down and let rise again.

Roll dough out on floured surface to 34x21 size. (AKA long and skinny) Spread soft butter all over surface. Mix 2 c. brown sugar and 4tsp. cinnamon in a bowl. Sprinkle on top and pat down into the dough. Roll up very tightly. Cut with thread or knife. ( I use dental floss. Wrap it around and pull it- it keeps from getting all smashed).

Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down each roll. Cover and let rise until double again. Bake at 350 for 15-20 minutes. Remove when they start to turn golden. DO NOT OVERBAKE!

Mix all ingredients for the cream cheese frosting. Frost rolls when they come out of the oven.

Lentil Soup with Beef

2 Tbsp. Olive Oil

1 1/2 pounds boneless beef chuck, cut into 1 -inch cubes

salt and freshly ground black pepper

3 large celery stalks, chopped

2 large carrots, peeled and chopped

1 large onion, chopped

6 garlic cloves, chopped

1 1/2 tsp chopped fresh rosemary leaves

1 1/2 tsp. dried oregano

6 (14 ounce) cans beef broth

1 (28 ounce can diced tomatoes in juice

2 cups (about 11 ounces) lentils, rinsed

1/3 cup chopped fresh Italian parsley leaves

Heat oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef, and any accumulated juices from the bowl, to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

**I have made this recipe in a crock pot before and it turned out great. I followed the instructions for browning the beef and added the veggies and spices. Cooked on high for about an hour then added the lentils. In my experience, it takes longer for the lentils to cook, so allow plenty of time. I use about 1 1/2 cups lentils. I also omitted the celery and used dried spices. It makes quite a bit and freezes well.

Easy Peach Crisp

from Michelle

2 cans sliced peaches

1/2 cup brown sugar

1/2 cup flour

1/2 cup oats

1/3 cup butter

3/4 tsp. cinnamon

3/4 tsp. nutmeg

Grease the bottom of a 9x9 pan. Pour in drained peaches. Mix remaining ingredients together and sprinkle evenly over the peaches. Bake uncovered at 375 for 30 minutes.

**for apple crisp, increase the brown sugar to 3/4 cup.

Salsa Verde

1 1/2 pound tomatillos

1 Tbsp. fresh lime juice

1/2 C. finely chopped white onion

1/2 C. cilantro leaves

2 jalapeno peppers, stemmed, seeded and chopped

1/4 tsp. sugar

salt and black pepper

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed. Season, to taste, with salt and pepper. Refrigerate until ready to use.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Michelle

Rib Rub

1/2 c. salt

1/2 c. black pepper

1/2 c. ground chili pepper

1/2 c. brown sugar

1/2 c. adobo

1/4 c. paprika

2 Tbsp. cinnamon

2 Tbsp. allspice

Cheesy Cream of Potato Soup

From Michelle

3 medium potatoes

1 tsp. fresh dill or 1/4 tsp. dried dill weed

1 1/2 cups chicken broth

1 T. margarine or butter

1 T. flour

1/8 tsp. salt

dash pepper

1 can cheddar cheese soup

1/2 cup cooked and crumbled bacon pieces

Cook bacon.

Peel and cube potatoes and cook them until very soft. In a blender, combine the potatoes and 3/4 cup of the chicken broth. Cover and blend until smooth (add more broth if mixture isn't blending). Set aside.

In a medium saucepan, melt the margarine or butter. Stir in the flour, dill/dill weed, salt and pepper. Add the milk all at once. Cook and stir until slightly thickened and bubble. Cook 1 minute more. Stir in potato mixture and the remaining broth. Add cheese soup and bacon. If necessary, add milk to make of desired consistency. Cook and stir until heated through and cheese soup is fully incorporated. Season to taste with salt and pepper; although I find that with the bacon I do not need to add much more seasoning.

Broiled Talapia

From Michelle

1/2 cup Parmesan cheese

1/4 cup butter, softened

3 Tablespoons Mayonnaise

2 Tablespoons fresh lemon juice

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 pounds Tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches away from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 additional minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

Cake Mix Cookies

I decided to start transferring the recipes I have been collecting from all of us these passed few years. This is one of Michelle's

CAKE MIX COOKIES

1 package cake mix

1/3 c. soft butter

1 egg

1/4 cup water

Mix all ingredients and drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes.

Michelle's favorite mix to use is confetti cake.