Marshmallow Brownies

Submitted by Julie Twitchell

This is a family favorite--plain or topped with marshmallows and frosting.  These were at the November pack meeting.

Cream together:

2/3 Cup shortening
2 Cup sugar
2 eggs
1/2 Cup evaporated milk(regular milk works, but not as rich)
1 tsp. vanilla
2 Cup flour
1 tsp. baking powder
1/2 tsp. salt
2/3 Cup cocoa

Mix together and pour into a 9 x 13 cake pan. Bake at 350 for 25-30 minutes. Add nuts if desired. If adding marshmallows, take out of the oven and sprinkle 1/2 pkg. mini marshmallows. Then top with your favorite chocolate frosting.

Homemade Gatorade

Submitted by Dorothy Breinholt

1 pkg. Koolaid or Flavoraid
1/2 cup sugar
1/2 tsp. Salt Balance (Morton's Salt Balance is available at Walmart on the spices isle)
2 quarts water

Mix all ingredients and stir until salt is dissolved. Chill for 1 hour. My favorite is Cherry Limeade.

Queso Dip

Submitted by Julie Twitchell

This was a huge hit at a recent family party. And we made a healthy version.

1 can Chili (I used a turkey)
1 8 oz. cream cheese ( I used a light cream cheese)

In a saucepan over medium heat, add ingredients and mix until cream cheese is melted. Or in a microwaveable bowl, melt cream cheese and chili together. Serve with chips.

Secret Treat

Submitted by Julie Twitchell

Are you getting ready for the 4th of July? I absolutely love this holiday--family, friends and yummy food! So here is a recipe that I have been making for years to enjoy while we watch fireworks. This recipe came from a ward cookbook back in 2004.

Cereal:

1/2 box Golden Grahams
1/2 box Corn Chex
1/2 box Rice Chex
2 Cup shredded coconut
1 Cup toasted almond slivers
1 Cup M&Ms (optional) I found the red, white and blue M&Ms at Winco last week.

Syrup:
1 Cup white sugar
1 Cup white Karo syrup
3/4 Cup butter(must be butter)

Bring syrup ingredients to a boil. Boil for 2 minutes. Pour over dry cereal mixture to coat. Allow to cool on wax paper. Break in pieces and store in an airtight container.

Strawberry Salad

Submitted by Teresa Frisby

2 cups broken pretzels

3/4 cup real butter, melted

3 teaspoons sugar

1 large package (8 oz.) cream cheese

1 cup sugar

1 (8 oz.) container Cool Whip

2 cups boiling water

1 (6 oz.) package strawberry Jell-O

2 (10 oz.) packages frozen strawberries, thawed completely

Bottom layer:  2 cups broken pretzels.  Put in a dripper pan (9x13 inches) 3/4 cup real butter, melted, and 3 teaspoons sugar.  Mix together and pour over pretzels.  Bake at 400 degrees for 8 minutes.

Middle layer:  Use 1 large package cream cheese and 1 cup sugar.  Whip together with mixer.  Fold in one 8 ounce container Cool Whip.  Spread over pretzel layer.

Top layer:  Use 2 cups boiling water, one 6 ounce package strawberry Jell-O, and two 10 ounce packages frozen strawberries, thawed completely.  Chill until set.

Curly Pasta Chicken Salad

Submitted by Teresa Frisby

1 (8 oz.) package cooked pasta

3 cups red grapes

1 large can drained pineapple chunks, juice reserved

2 red apples, chopped

1 cup broccoli, chopped

3 chicken breasts, cooked and chopped

Green onions

Dressing

1 cup Miracle Whip

1 teaspoon salt

2 Tablespoons pineapple juice

1/3 cup milk

Mix all ingredients, then add dressing.  Chill for one hour, then serve.

Orange Jello Salad

Submitted by Teresa Frisby

1 large package vanilla pudding (not instant)

1 large package orange Jell-O

1 1/2 (8 oz) package Cool Whip

2 cans mandarin oranges

Cook pudding as directed on package using water instead of milk.  After it comes to a boil, add orange Jell-O; stir until dissolved.  Set in fridge until hard.  Beat with mixer.  Add Cool Whip.  Mix until creamy.  Fold in the oranges.

Poppy Seed Salad

Submitted by Teresa Frisby

1 lb salad mix

1 bag spinach leaves

1 lb bacon, cooked and crumbled

1 medium purple onion

1 cup (or more) cashews, roasted and salted

2 cups grated Cheddar cheese

Dressing:

1 Tablespoon poppy seeds

1/3 teaspoon prepared mustard

1/3 cup red wine vinegar

1/4 cup vegetable oil

1/3 cup sugar

Dash of salt

In a large bowl, mix salad mix, onion, spinach leaves, and cheese together.  Mix dressing together.  Add cashews and bacon right before adding dressing.  Mix salad mixture together with dressing and serve immediately.

Pretzel Salad

Submitted by Brooke Butler

1st Layer:
 2 Cups Crushed Pretzels
2 Tablespoons Sugar
1/2 Cup Melted Butter

Mix and bake crust in a 9x13 inch pan at 350 for 10 minutes.

 2nd Layer:
1 (8oz.) Tub of Cool Whip
1 (8oz.) Brick of Cream Cheese
1 Cup Sugar

Cream well. Spread Cream Cheese mixture over cooled pretzel crust.

3rd Layer:
1 Large Package of Jello
1 Cup Boiling Water
1 Package of Frozen Fruit

Mix and place jello mixture in fridge until thickened, then put on top of the cream cheese mixture. Refrigerate for 3 hours. Serve the same or next day so pretzel crust will remain crunchy.

Nantucket Salad

Submitted by Brooke Butler

Salad:

1/2 head Iceberg, Romaine & Leafy Green Lettuces each.

(I just use Romaine)

3 Chicken Breasts cooked and shredded

(I use 2 cans of Costco Chicken)

1 1/2 Package Ramen Noodles-Chicken flavor, break up

(I use 2 packages)

1 Package Slivered Almonds (Broil for 1 minute)

1 Tablespoon Sesame Seeds

Dressing:

1/2 Cup of Seasoned Rice Vinegar

1 Tablespoon Sugar

*Whip with fork until sugar is dissolved

Dash of Salt and Pepper

1 1/2 Package of Ramen Seasoning (from above)

(I use 2 season packets)

1/2 Cup Vegetable Oil

(I use Olive oil)

Make salad and toss with dressing right before serving.

Salmon Salad

Submitted by Stacey Hutchings

1 1/2 cups seashell pasta
1 large can salmon
1 cup chopped celery
1 small, carrot, shredded
1/2 cup sliced olives
1 Tablespoon parsley

Dressing Ingredients
1 Tablespoon apple cider vinegar
1 Tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 Tablespoon olive oil
1/4 cup mayonnaise

Cook pasta according to package directions. Drain and rinse in cold water.

Drain salmon and remove skin and bones.

Toss pasta, salmon, celery, carrot, olives, and parsley. Combine dressing ingredients. Toss with pasta mixture. Refrigerate for at last one hour.

Pineapple Raspberry Banana Sherbet

 

Submitted by Holly Broadhead

Pineapple Sherbet*
Frozen Raspberries in syrup*
2 Bananas, small dice

Let the Sherbet soften just enough to mix in raspberries and bananas. Freeze.

*Available at Harmons.

S.O.S Mix

Submitted by Heather Hinckley 

S.O.S Mix Ingredients:
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Directions
Combine all ingredients in a recloseable plastic bag, mixing well.

Yield
Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended.
 2. Cook and stir on stovetop or in microwave until thickened.
 3. Add thickened mixture to casseroles as you would a can of soup.

Storage
Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.

Other yummy recipes for SOS mix can be found here: http://extension.usu.edu/files/publications/publication/FN_Cooking&Baking_2011-02pr.pdf

Oven Pancakes

Submitted by Tammi Fortie 

Some of you may remember it from the Relieved Society Breakfast. 

6 eggs, beaten
1 cup flour
1 cup milk
1/2 tsp salt
1/2 tsp vanilla
4 Tbsp melted butter

 Mix all together, making sure all flour lumps are gone. Pour in buttered 11 x 13 pan and bake at 400 for 15-20 minutes.

This is the doubled recipe, so it can easily be halved. I have just never made a single batch for my family. A single batch would go into an 8 x 8 pan. These are good alone, or if you sprinkle a little powder sugar with syrup, they are good too!

Freezer Jam and Bread

Remember back....
A little while ago....
The RS Service Auction?...

Well it was a big hit! And we've gotten a few submissions from recipes that were auctioned away that night. Well Heather Hinckley brought bread and jam to our Service Auction. The bread has already been posted here, and the recipe for the Strawberry Freezer Jam can be found here!

Please give it a try! Freezer jam is wonderfully delicious and easy to make. Plus you can store it in small batches and pull it out when needed. Especially yummy on warm fresh bread..... *drool*

Stacey's Chocolate Double Layer Cake

Submitted by Stacey Hutchings 

When I tell people I use store bought mixes and frosting to make my Chocolate Double Layer Cake, some come back later and ask why their cake didn't turn out like mine.  Well, I have no idea.  But when my daughter came back with the same question, I tried to figure out what I might be doing differently.  So here are my tips for a great Chocolate Double Layer Cake:

- Use Betty Crocker Butter Recipe Chocolate Cake Mix* made according to package directions.
- Use real butter.
- Use extra large eggs, lightly beaten.
- Butter and flour the pans.
- Mix the batter by hand.  Do not over mix.
- Bang and spin the pans.**
- Cool baked cakes in pans on a cooling rack for exactly 10 minutes, then turn pans upside down onto rack to remove the cakes from the pans and let them cool completely.
- Frost with 2 entire cans of Duncan Hines Creamy Home-Style Classic Chocolate Frosting.
- Put about a teaspoon of frosting on the serving platter to act as glue.
- Place the first layer of cake on the serving platter right side up.
- Put a thick layer of frosting on the top of the cake, not quite to the edge.  Put the cake in the fridge for awhile to let the frosting set.  This makes it so the frosting won't ooze out when you put the second layer on top.
- Put the second layer of cake on upside down (the curved top down and the flat bottom on top).
- Put a thin layer of frosting over the entire cake, making sure to fill in any space between the two layers.  Refrigerate for about 15 minutes.
- Use the remaining frosting to cover the cake.
- and most importantly ...  SERVE COLD!  Store the cake in the refrigerator until serving  (at least one hour).

*Sometimes I can't find this cake mix, so I just use any chocolate cake mix, but substitute the vegetable oil for fresh, extra-light olive oil.

**Lift the pans about an inch off the counter and drop.  You will see bubbles rise and pop.  Do this several times.  Spinning creates a hollow in the center of the cake.  These techniques give the cake a nicely rounded, rather than humped and sometimes cracked, top.

I also found Pilsbury's Secrets to Successful Cakes.  If you are still having troubles with your cakes, try browsing their ideas.

Soft and Chewy Chocolate Drops

These cookies was delicious and super easy to make.  It just so happened that I stumbled upon them because we were itching to bake and happened through literally a half dozen magazines before decided upon these little gems.  I didn't make the frosting as I didn't read the ingredients as thourghly as I should have.  I was missing the SEMI-SWEET baking squares.  So I bought unsweetened baking squares, which.... when I attempted the frosting, it was not good.... at all.... quite bitter in fact!  But the cookies were wonderful bite sized snacks regardless.  It was like mini brownie bites.  mmmmm....

Prep: 20 minutes
Total: 1 Hour 20 minutes (including refrigerating time)

Cookie:
4 squares UNSWEETENED baking chocolate
3/4 cup (1 1/2 sticks) butter
2 cups sugar
3 eggs
1 tsp. vanilla
2 1/2 cups flour

Glaze/Frosting:
1 tub (8 oz) frozen whipped topping
6 squares SEMI-SWEET baking chocolate

Directions:
Cookies:
1. Preheat oven to 350*F
2. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH for 2 minutes or until butter is melted.
3. Add sugar; mix well.
4. Blend in eggs and vanilla.  Add flour; mix well.
5. Cover and refrigerate 1 hour; or until dough is easy to handle.

SHAPE dough into 1 inch balls; place 2 inches apart on greased baking sheets.

BAKE 8 minutes or just until set (DO NOT OVER BAKE!! I suggest baking for about 8-10 minutes depending on your oven.  But they will firm up some when they cool off.  This is what will make them chewy) Let stand on baking sheet 1 minute; transfer to wire racks.  Cool completely

GLAZE/FROSTING
1. Place frozen whipped topping and semi-sweet chocolate in microwavable bowl.  Microwave on HIGH for 1 - 1 1/2 minutes or until chocolate is melted and mixture is shiny and smooth, stirring after 1 minute.  Let stand 15 minutes to thicken.  Spread over cookies.  Let stand until glaze is set.

MAKES approx 5 dozen cookies or so.

SOURCE: Kraft, Food and Family Magazine, Holiday 2007

HERSHEY CLASSIC CHOCOLATE SAUCE

Submitted by Dorothy Breinholt

¼ cup + 2 tbsp. Hershey’s baking cocoa
1 c. sugar
3/4 c. light cream or evaporated milk
¼ cup butter (melted)
1/4 tsp. salt
1/2 tsp. vanilla

Combine cocoa and sugar in a small saucepan. Whisk in evaporated milk. Stir in melted butter and
salt; blend well. Cook on medium heat, stirring constantly with a wire whisk, until mixture just
begins to boil. Mixture will be smooth and hot. Take off the heat. Stir in vanilla. Serve warm.
Makes about 1 1/2 cups

I double this recipe and use the whole can of evaporated milk.  When I double the batch, I get 2 pint jars filled and just enough for my family to have some extra.

Loaded Baked Potato Soup

SO.... my oldest loves pancakes.  Not just, "mmmmmm, Mom, these are delicious pancakes." But "Mom, I know we've had pancakes for every meal for the past week, but can we please have them for dinner tonight, again?"  She would eat them at every opportunity she can get!  So, to give me a break from cooking and a little girls night out, we go over to IHop.  Now, because of how many pancakes I make at home, I really don't want to eat them at IHop either.  BUT!  Have you tried their soup??!  When I tasted this the first time, it was unbelievable.  I knew I was going to have to try and make it.  But to that follow up, thought it was going to be hard and complicated.  When I finally found a recipe that I could agree with (I like them simple, 8 ingredients or less PLEASE!), I gave it a try.  Wonderful and Easy!  Now we can have pancakes and soup at home!

I know it is starting to warm up outside, but this thick hearty soup is delicious enough, I think I just might be ever so daring to make it throughout the entire year.

Ingredients

• 6 Large Potatoes, peeled and cubed
• 1 Large Onion, diced
• 1 Quart Chicken Broth
• 3 Garlic Cloves, minced
• 1/4 Cup Butter
• Salt and Pepper to taste
• 1 Cup Cream (Half and Half Okay)
• 1 Cup Shredded Sharp Cheddar Cheese

Directions

1. Step One

   Combine all ingredients except for cream/ half and half, and cheese.
   (in the crock pot)

2. Step Two

   Cook on high for 4 hours or low for 8 hours (potatoes should be tender).

3. Step Three

   Then you will need to mash potatoes until coarsely chopped and soup is slightly thickened.
   (I got one of those hand mixers and just completely pureed it, or just using a potato masher would work well too.)

4. Step Four

   Stir in cream and cheese. Garnish with toppings (bacon, chives, sour cream, cheese).
   
   Source:  Crockin Girls Blog

A Little Valentine's Day Fun!

 

HAPPY VALENTINE'S DAY!

 

Happy Valentine’s Day.  I hope you enjoy your time today with whomever the sweethearts are in your life…….your significant other or your children or your puppies.    I hope you get a little extra love from whatever your love sources are!

 

 

 

Additionally, if you are wanting to make a sweet dinner for your loved ones, or a romantic with you and your spouse, fondue is a great way to go!  If you don't have a fondue pot, don't worry, you can still swing it with a saucepan, just heat and cook on medium-medium low heat as you don't want to burn the dipping sauce.

 

Thank you Stacey Hutchings for the recipe! 

 

 

 

 

Cheese Fondue

8 oz Muenster cheese, coarsely grated
2 Tablespoons cornstarch
3/4 cup apple juice
1/4 cup apple cider
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

In a bowl or large plastic bag, combine the cheeses and and toss with the cornstarch to coat.

In a large, heavy skillet, bring the apple juice/cider and garlic to a simmer over medium-low heat. Add the cheese a little at a time, stirring well (to prevent clumping) until melted. Add salt, pepper, and nutmeg. Continue stirring until smooth (about 3-5 minutes). Set the pot over a candle and serve with the following:

boiled potatoes (canned will do in a hurry)
steamed broccoli florets
steamed cauliflower florets
toasted sourdough bread
pepperoni


After a small break....The Blog is BACK!

Just wanted to stop in a say hi.  Introduce myself a little.....

My name is Lisa Zakrysek, and I have been called to Blog Site Administrator.  Which means I will be here to provide you with delicious or easy (or both!) eats, sweets and treats.  I love to bake!  LOVE IT!  Cooking I can do, but it's not quite  as enjoyable.  But I still enjoy trying out new and old recipies regardless if it's baking, cooking, fonduing, chopping, stewing, or just mixing and eating!

About me, I have two little girls.  Ages 3 (Jaden) and 1 1/2 (Callie).  My oldest likes to join in on the cooking and taste testing fun.  I am currently working full time for a local mortgage company that is growing quite rapidly.   I'm working there as the Executive Assistant to the CEO and also the President.  In addition to the kids and work, I also taking online courses to get my degree in Accounting.  I love every moment of my little hectic life.  Keeps me on my toes everyday.

Please if you have any recipes that you would like to suggest, feel free to email lisamarie.zakrysek@hotmail.com  I will do my best to post them all.  If you have any thing you would like me to try, or to look up for you, please ask. 

It's all about trial and error in cooking and I'm happy and excited to share.  Looking forward to hearing from all of you and getting to know you too.

Thank you in advance for all your submissions!