Whip cream potatoes

8-10 russet potatoes (or 1 1/2 per person) 16oz whip cream Salt & pepper Peel and shred potatoes and rinse all starch off. Place in greased casserole dish and cover with whip cream, salt & pepper. Cover with foil and cook at 300 for 3 hrs.

Parsley potatoes

8-10 red potatoes (about 1 1/2 potatoe per person) 1 cube butter cut up Garlic salt with parsley Parsley Heat oven to 375 Speay casserole dish with Pam, cut potatoes and place in dish. Sprinkle with garlic salt and parsley flakes and places cut pieces of butter on top. Cover with foil and bake for 1 hour. Remove foil and icrease heat to 425. Cook an additional 30 min or til they begin to get crispy.

The Best Sugar Cookie Recipe

This recipe is great because it the cookies are not too sweet and are nice and soft!  Yum!

Jonna's Sugar Cookies

• 1 1/2 cup butter, softened
• 3 cups sugar
• 3 eggs
• 3 tsp. vanilla
• 1 1/2 cup sour cream
• 9 3/4 cups flour
• 1 1/2 tsp salt
• 3 tsp soda

In a very large bowl, cream together the butter, sugar, eggs and vanilla for two minutes. Mix in sour cream until fully combined.

In a separate large bowl mix together flour, salt and soda. Gradually add this to the butter mixture.

Chill dough for at least an hour to make it easier to work with. Roll out on lightly flour surface to about 1/4 inch thick. Cut out cookies with 2 to 2 1/2 inch cookie cutters. Place cookies about 1/2 inch apart on baking sheets.

Bake at 375 for 6-8 minutes.

This will make about 120-150 cookies and they freeze really well.

Vanilla Butter Cream Frosting

• 1 cup unsalted butter, softened
• 8 cups powdered sugar
• 1 teaspoon salt
• 2/3 cup whole milk
• 2 teaspoons vanilla extract

In a large bowl, cream the butter until smooth. Add the remaining ingredients and mix until smooth and creamy. This will make enough for the sugar cookie recipe. Can be made a day ahead.

Creamy Chicken Noodle Soup (Steph's Recipe)

1 Family size Chicken Noodle Soup
1 Family size Cream of Mushroom Soup
1 "Family" size can milk
1 "Family" size can water
4 stalks celery sliced
4 carrots diced
1 onion diced
1- 2 cans mushrooms (optional)
2-3 cups chicken cooked
pinch of oregano
8 oz. or less country style noodles (or whatever noodles you like)

Saute celery, onion & carrots in a pan. Add soups, milk, water oregano and mushrooms. Bring to a boil and add chicken and noodles. Cook until noodles are tender.

This is a really good soup suprisingly.

Becky's Barley Veggie Soup

1/2 pound ground beef or cut up steak (optional)
1/2 C. chopped onion
1 clove garlic, minced/crushed
7 C. water
1 (14.5 oz) can unsalted whole tomatoes (blended up into small pieces)
1/2 C. Barley
1/2 C. sliced celery (I added 4 stalks of celery which made it more than 1/2 cup)
1/2 C. sliced carrots (I added 4 carrots which made it more than 1/2 cup)
2 beef bouillon cubes
1/2 tsp. dried basil, crushed
1 bay leaf
1 (9 oz) frozen mixed veggies

In a pot, borwn the meat. Add the onions and garlic and cook until onion is tender. Stir in remaining ingredients except frozen veggies. Cover and bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Ad frozen veggies, cook about 10 minutes or until veggies are tender. Additional water may be added if soup becomes too thick.

Very tastey soup.

90 calories per cup.

Steph's 5 can Chili

1 pound Ground Beef or Ground Turkey

1 onion chopped

1 can (14 oz. or 16 oz) tomatoes w/green chilis

1 can corn (drained) or 1 C. frozen corn

1 can (8 oz.) tomato sauce

1 can (16 oz.) can black beans (drained)

1 packet taco seasoning

Brown meat with onion. Add the rest of the ingredients into a big pot and simmer for at least 15 minutes. It is great served over lettuce with tortilla chils and cheese for a taco salad or just eat it plain in a bowl with corn or tortilla chips and cheese. Delicious and Easy

Makes 6 1-cup servings.

Homemade Ranch Dressing

No preservatives. No high-fructose corn syrup.  Just creamy, tangy homemade ranch dressing in 5 minutes!

Ingredients

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1/4 to 1/2 cup buttermilk
• 1 small bunch of chives
• Small handful of parsley
• 1 clove garlic
• 1/2 tsp salt
• 1/4 tsp white pepper (I use black anyway).

Instructions

1. Place all ingredients with 1/4 cup of buttermilk in a blender
2. Blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing.
3. Store in an air-tight jar in the fridge.

Yum!

London's Hummingbird Bakery Vanilla Cupcakes

Yes, I realize the following recipe is in weird measurements but it will be worth your time to convert them!  Enjoy.

Makes 12

Ingredients

120g/4oz plain flour
140g 5oz caster sugar
1½ tsp baking powder
A pinch of salt
40g/1½ oz unsalted butter, at room temperature
120ml/4fl oz whole milk
1 egg
¼ tsp vanilla extract
Vanilla frosting (see below)
Edible sprinkles, to decorate
A 12-hole cupcake tray, lined with paper cases

Method

Preheat the oven to 170C/325F.
Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Continue mixing for a couple more minutes until the mixture is smooth.

Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched.
A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the vanilla frosting on top and decorate with sprinkles.

VANILLA FROSTING

Ingedients

250g/9oz icing sugar, sifted
80g/30z unsalted butter, at room temperature
25ml/0.8fl oz whole milk
A couple of drops of vanilla extract

Method

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to slow speed and then, in a separate bowl, begin to combine the milk and vanilla extract. When you have done this add it to the butter mixture a couple of tablespoons at a time.
Once all the milk has been incorporated, turn the mixer up to high speed.
Continue beating until the frosting is light and fluffy, at least five minutes.

The longer the frosting is beaten, the fluffier and lighter it wil become.

Stuffed Cheeseburgers

We made these for our Memorial Day BBQ and I have to say we LOVED them. I did use turkey because that is what I had thawed in the fridge....but I am sure it works better with hamburger. Ours fell apart in the turning over process, but still super yummy.


1 cup chopped sweet onion
1/2 cup Ritz or saltine crackers, about 15
1 egg
1 jalapeno pepper, seeded and minced (I omitted this)
1 pkg. Ranch dressing mix
1 T Worcestershire sauce
1 garlic clove, minced
1 tsp pepper
2 lbs ground beef
1 jar sliced mushrooms
3 T cream cheese, softened
1 1/2 cup shredded cheddar

In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well, form into 12 thin patties.
combine cheese, mushrooms and cream cheese; spoon onto centers of 6 patties. Top with remaining patties and press edges to firmly seal.
Grill burgers covered for 5-7 min on each side or until meat juices run clear.

Feta Dip

I tried this recipe on Friday  night for a girls night and it was greatly appreciated.  I thought it was yummy.




Ingredients:
olive oil
1 block (1#) of feta cheese  (I don’t like the pre-crumbled kind because I think it is dry)
2-4 tomatoes depending on size.1 bunch of green onions
1 baguette
Greek Seasoning
1 large platter
salt and fresh ground pepper


Directions:
Pour a generous amount of olive oil on the platter.  Chop tomatoes, onions and feta.  Place on olive oil and sprinkle with Greek seasoning, salt and pepper to taste.  Mix all ingredients on the platter and let sit for at least 1 hour before serving.  Just before serving slice the baguette into thin slices.  Yum Yum!!
Original recipe found here with a picture of the Greek seasoning that she uses.

Scandinavian Cookies

I got this recipe from a sister missionary (she is here with her husband) in our ward.  These are super great!  The cookie part alone is super yummy in case someone you know doesn't like nuts (like Brian).  Enjoy!

Preheat Oven to 350 F.  (180 C). 

Divide into 12 muffin tins: 

(mixed with pastry cutter)

1 Cup Flour

1/4 Cup Sugar

6 Tablespoons butter (softened)

Bake 10-12 min.  Meanwhile...

Mix and melt in a small pan:

2 Tablespoons butter

1/4 Cup Sugar

1/2 Cup Chopped Walnuts

2 Teaspoons Flour

2 Tablespoons Cream

Divide onto tops and bake an additional 10-12 minutes.  

Let cool and carefully remove.

Honey-Lime Chicken Enchilada's

1 rotisserie chicken, meat pulled off and shredded (I only use the white meat)
1/2 cup honey
1/3 cup lime juice
1 T chili powder
1/2 tsp garlic powder

Place meat and other ingredients in crock pot for 30 minutes to warm and let meat soak in the juices.
Divide the meat onto 10 flour tortilla's and top with shredded Monterrey jack cheese, roll and place in greased 9x13 pan.
Top with 1 (10oz) can of green enchilada sauce
Top with more grated cheese and bake at 350 for 30 minutes.

YUMMY!

Cajun Chicken Pasta

Ingredients:
2 cups penne pasta uncooked (my kids like the Piccolini mini penne and farfalle noodles)
2 TBSP butter
1 TBSP flour
1 1/2 cups milk
4 oz. Philadelphia cream cheese, cubed
1/2 cup Romano Cheese (grated or powdered works)
2 cubes garlic, minced
1 tsp crushed red peppers
salt and black pepper to taste
2 large chicken breasts
Tony Chachere's original Creole Seasoning (green container)

Directions:
1. Cook pasta as directed on the package.
2. Melt butter in medium saucepan. Stir in flour until well blended. Gradually stir in milk. Bring to a boil; cook on medium heat 2 minutes or until thickened, stirring constantly.
3. Add cream cheese, Romano cheese, garlic, red pepper, salt and black pepper. Cook 1-2 minutes or until cheeses are completely melted and sauce is well blended, stirring constantly.
4. Drain pasta and place in large bowl. Add sauce, toss to coat.
5. Using a meat mallet, flattened chicken to 1/4 inch. Sprinkle both sides with Tony Chachere's. I found it is easiest to use a George Foreman to grill the chicken, but you can use any method you prefer. Cook all the chicken.
6. After all the chicken is cooked, slice into long thin slices. Lay chicken on top of pasta and sauce; sprinkle with grated Parmesan or Romano cheese, serve.

Cinnamon Glass Candy

Ingredients:
1 cups water
3 3/4 cups sugar
1 1/4 cup light corn syrup
1 tsp red liquid food coloring
1-2 tsp cinnamon oil (I have found this at Hobby Lobby in a two pack, I just use both bottles)
1/3 cup confectioners' sugar

Directions:
1. Line a 15x10x1 baking pan with foil; butter the foil and set aside. In a large, heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals.

2. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300 degrees F (hard crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as odor is very strong). Immediately poor onto prepared pan. Cool completely, about 45 minutes.

3. Sprinkle both sides of candy with confectioner's sugar. Break the candy into pieces using the edge of a metal mallet. Store in airtight container.

(Other oils and food colors may be used to make different flavors, but make sure you are using oil not flavoring. )

Baked Potato Soup

Ingredients:
2 TBSP butter
2-3 cloves garlic-minced
1/2 cup flour
4 1/2 cups low-fat or skim milk
1 14oz. can chicken broth
4 medium potatoes-baked
2 cups cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups light sour cream, divided
1/2 cup chopped green onions, divided
8 slices bacon, cooked, crumbled, divided

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. SLOWLY add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into pot. Use a wooded spoon to smash potatoes, breaking up large clumps. Add 1 1/2 cups grated cheese and slat and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 cup cour cream, 1/4 cup green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with remaining sour cream, cheese, onions and bacon.

Chocolate Balls (really yummy)

1 lb sweet milk chocolate (big Hershey Milk Chocolate Bars)
1/2 C. Whipping Cream
1/2 C. Finely Chopped Walnuts

Melt Chocolate over boiling water. Cool. Whip whipping cream and fold into cooled chocolate. Chill until firm enough to shape. Form in 1-inch balls. Roll in nuts or crushed Rice Krispies cereal. Store in refrigerator. Makes 3 1/2 dozen balls or 1 1/2 pounds candy.

Baked CHeesy Chicken Penne

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves , halved horizontally 1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces)
1 1/2 cup freshly grated Parmesan (about 6 ounces)

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. If you don't want to freeze any, just put it in a large 13x9 pan--it makes tons.

In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.

In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.

Honey-Soy Broiled Salmon

Honey-Soy Broiled Salmon

Marinade. (per pound of Salmon)
1 Green Onion, minced
2 T. Soy Sauce
1 T. Rice Vinegar
1 T. Honey
1 t. Ginger, minced

Other ingredients.
1 lb. Salmon Filet
1 t. Toasted Sesame Seeds

Directions.
Pour marinade over salmon reserving 1 t. for garnish. Let marinade for 15 min. to 8 hours. Broil salmon 4-6 inches from heat source until done (6-10 min).
Pour reserved marinade over the Salmon and sprinkle with 1 t. toasted sesame seeds.

THE BEST Peanut Butter Bars

1 Cup Brown Sugar
1 Cup Sugar
1 Cup Margarine
1 tsp. Vanilla
2 eggs
1 Cup Peanut Butter
2 tsp. Baking Soda
1 tsp. Salt
2 Cups Flour
2 Cups Oatmeal

Grease pan and bake at 325 for 20-25 minutes. Let sit for couple of minutes spread more peanut butter over the top.

Frosting

1 cube margarine
6 Tbsp Milk
3 Tbsp Cocoa
1 lb powdered sugar
1 tsp. Vanilla

Combine 1st three ingredients and cook on low till it starts to bubble around the edges. Then add powdered sugar and vanilla. Stir well with a hand mixer so that the powdered sugar isn’t lumpy. Spread frosting over peanut butter bars.

Chicken Salad

3 cup diced Chicken
1 1/2 cup diced celery
3/4 - 1 cup mayo
4 stalks of green onions
1/2 tsp. pepper
2 T. parsley
1/3 cup whipping cream, whipped (I use a whole small one)
1 tsp. salt
1 t. Lemon juice
1 cup sliced purple grapes

*optional: pecans or almonds, 1 cup each

Mix all together and chill before serving.