From Martha Stewart Living Omnimedia -
The stripes of jam make these treats look especially festive — perfect for serving to guests or to give as a gift.
Striped Icebox Cookies
3/4 c. dried sour cherries
1/3 c. sour cherry jam, or preserves
1 T. sugar, (for filling)
1/8 t. almond extract
1 1/4 c. all-purpose flour
1/2 c. yellow cornmeal
1 t. baking powder
1/4 t. salt
1/2 c. unsalted butter, room temperature
1 c. sugar, (for dough)
1 egg
1 t. pure vanilla extract
Make the filling: In a food processor, combine dried sour cherries, jam, and sugar. Process until coarsely pureed. Transfer to a small saucepan over medium heat. Cook, stirring occasionally until it comes to a boil. Remove from heat, and stir in almond extract. Let stand until cool.
Make the dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add egg and vanilla; incorporate. With mixer on low speed, add flour mixture to butter mixture; mix to combine.
Transfer dough to a clean work surface, and divide into four equal portions. Place one portion between two pieces of parchment paper that are at least 12 inches square. Roll out dough to a 3 1/2-by-9-inch rectangle about 1/4 inch thick. Repeat with the remaining three portions dough. Transfer to a baking sheet and freeze for about 30 minutes.
Assemble the cookies: Remove dough from freezer. Remove top pieces of parchment from dough. Spread one-third of the filling evenly over one portion of dough. Invert second rectangle over the first; remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a 3 1/4-by-8 1/2-inch brick. Wrap in plastic wrap and transfer to freezer for 1 hour.
Preheat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Cut the brick into 1/4-inch-thick rectangles; place on baking sheets, spaced 2 1/2 inches apart.
Bake until light golden around the edges, 12 to 15 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.
Monday, May 31, 2010
Cupcakes........3 ways
From Martha Stewart Living Omnimedia - Stir up one batter three ways, then add on buttery icing, plus cute flourishes, for head-of-the-class results.
CUPCAKES THREE WAYS
1/2 c. unsalted butter, room temperature, plus more for pan
1 3/4 c. all-purpose flour (spooned and leveled), plus more for pan
2 t. baking powder
1/2 t. salt
3/4 c. sugar
2 large eggs, room temperature
1 t. pure vanilla extract
1/2 c. whole milk
Vanilla, raspberry, or chocolate buttercream
Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream.
Tips & Techniques
For Chocolate Cupcakes: Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.
For Black-and-White Cupcakes: Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.
CUPCAKES THREE WAYS
1/2 c. unsalted butter, room temperature, plus more for pan
1 3/4 c. all-purpose flour (spooned and leveled), plus more for pan
2 t. baking powder
1/2 t. salt
3/4 c. sugar
2 large eggs, room temperature
1 t. pure vanilla extract
1/2 c. whole milk
Vanilla, raspberry, or chocolate buttercream
Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream.
Tips & Techniques
For Chocolate Cupcakes: Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.
For Black-and-White Cupcakes: Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.
Fudgy Brownies
FUDGY BROWNIES
1 c. all-purpose flour (spooned and leveled)
1/4 c. unsweetened cocoa powder
1/2 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, cut into pieces, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 c. sugar
3 eggs
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Place butter and chocolate in a double boiler or microwave @ 70% power. Heat, stirring occasionally, until smooth. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes.
1 c. all-purpose flour (spooned and leveled)
1/4 c. unsweetened cocoa powder
1/2 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, cut into pieces, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 c. sugar
3 eggs
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Place butter and chocolate in a double boiler or microwave @ 70% power. Heat, stirring occasionally, until smooth. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes.
Thursday, May 27, 2010
Slow Cooked Pork Tacos
SLOW COOKED PORK TACOS
1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
TOPPINGS: Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional
In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is very tender.
Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 tacos.
1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
TOPPINGS: Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional
In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is very tender.
Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 tacos.
Lemon Chicken with Gravy
LEMON CHICKEN WITH GRAVY
1 pound chicken tenderloins
1/4 cup chicken broth
3 tablespoons lemon juice
3 tablespoons butter, cubed
1 tablespoon grated lemon peel
2 large garlic cloves, peeled and sliced
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 teaspoons cornstarch
2 teaspoons cold water
Hot cooked rice, optional
In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook 30 minutes longer or until chicken is no longer pink.
Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired. Yield: 4 servings.
1 pound chicken tenderloins
1/4 cup chicken broth
3 tablespoons lemon juice
3 tablespoons butter, cubed
1 tablespoon grated lemon peel
2 large garlic cloves, peeled and sliced
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 teaspoons cornstarch
2 teaspoons cold water
Hot cooked rice, optional
In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook 30 minutes longer or until chicken is no longer pink.
Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired. Yield: 4 servings.
Sweet N Tangy Pot Roast
SWEET N TANGY POT ROAST
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water
Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water
Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.
Slow Cooked Enchiladas
SLOW COOKED ENCHILADAS
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
6 flour tortillas (6 inches)
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
In a 5-qt. slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
Cover and cook on low for 2 to 2-1/2 hours or until heated through. Yield: 6 servings.
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
6 flour tortillas (6 inches)
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
In a 5-qt. slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
Cover and cook on low for 2 to 2-1/2 hours or until heated through. Yield: 6 servings.
Grilled Veggies.....AND CORN ON THE COB TOO...
Why not throw your veggies on the grill while you are cooking your meat. Keeps the mess and the heat outside.
GRILLED VEGGIES
3-1/2 cups frozen California-blend vegetables, thawed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt
In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly.
Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
CORN ON THE COB
Place ear of corn on a sheet of foil. Add a pat of butter & an ice cube, wrap up in foil and grill for 25 minutes turning 3 times.
OR to cook it in the husk soak the corn, husk and all in water for 20 minutes. Peel back the husks and remove the silk with a damp paper towel. Spread seasoned butter on the corn. Pull the husks back up to cover the corn and tie with string. Place on grill for 25 to 30 minutes turning often. This corn will have a smoky flavor.
GRILLED GARDEN VEGGIES
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed, divided
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 pound medium fresh mushrooms, quartered
1 large tomato, diced
3/4 teaspoon salt
1/4 teaspoon pepper
Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.
Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 8 servings.
GRILLED VEGGIES
3-1/2 cups frozen California-blend vegetables, thawed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt
In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly.
Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
CORN ON THE COB
Place ear of corn on a sheet of foil. Add a pat of butter & an ice cube, wrap up in foil and grill for 25 minutes turning 3 times.
OR to cook it in the husk soak the corn, husk and all in water for 20 minutes. Peel back the husks and remove the silk with a damp paper towel. Spread seasoned butter on the corn. Pull the husks back up to cover the corn and tie with string. Place on grill for 25 to 30 minutes turning often. This corn will have a smoky flavor.
GRILLED GARDEN VEGGIES
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed, divided
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 pound medium fresh mushrooms, quartered
1 large tomato, diced
3/4 teaspoon salt
1/4 teaspoon pepper
Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.
Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 8 servings.
Wednesday, May 26, 2010
Cucumber Punch
I found this recipe in my Healthy Cooking Magazine. Now I can't wait for the cucumbers to grow so I can try it. Kinda different??!!
CUCUMBER PUNCH
2 medium cucumbers
3 cups water
1 can (12 ounces) frozen lemonade concentrate, thawed
2 liters diet ginger ale, chilled
4-1/2 cups diet grapefruit or citrus soda, chilled
Directions
With a zester or fork, score cucumbers lengthwise; cut widthwise into thin slices. In a large pitcher, combine water and lemonade concentrate; add cucumbers. Cover and refrigerate overnight.
Just before serving, transfer cucumber mixture to a punch bowl; stir in ginger ale and grapefruit soda. Yield: 25 servings (4-3/4 quarts).
CUCUMBER PUNCH
2 medium cucumbers
3 cups water
1 can (12 ounces) frozen lemonade concentrate, thawed
2 liters diet ginger ale, chilled
4-1/2 cups diet grapefruit or citrus soda, chilled
Directions
With a zester or fork, score cucumbers lengthwise; cut widthwise into thin slices. In a large pitcher, combine water and lemonade concentrate; add cucumbers. Cover and refrigerate overnight.
Just before serving, transfer cucumber mixture to a punch bowl; stir in ginger ale and grapefruit soda. Yield: 25 servings (4-3/4 quarts).
4 Berry Smoothie
We will soon be picking lots of fresh berries. Here is a good smoothie that uses lots of berries. If youdon't have all 4 different kinds it will still be good. enjoy!!!
4 BERRY SMOOTHIE
1-1/2 cups fat-free milk
1/2 cup frozen blackberries
1/2 cup frozen blueberries
1/2 cup frozen unsweetened raspberries
1/2 cup frozen unsweetened strawberries
2 tablespoons lemonade concentrate
1 tablespoon sugar
1/2 teaspoon vanilla extract
In a blender, combine all the ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 2 servings.
4 BERRY SMOOTHIE
1-1/2 cups fat-free milk
1/2 cup frozen blackberries
1/2 cup frozen blueberries
1/2 cup frozen unsweetened raspberries
1/2 cup frozen unsweetened strawberries
2 tablespoons lemonade concentrate
1 tablespoon sugar
1/2 teaspoon vanilla extract
In a blender, combine all the ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 2 servings.
Tuesday, May 25, 2010
Layered Fruit Trifle
LAYERED FRUIT TRIFLE
Creamy Lime Dressing
1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped OR 8 oz. whipped topping
Fruit
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired
In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
Serve immediately, or cover and refrigerate up to 2 hours before serving.
Creamy Lime Dressing
1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped OR 8 oz. whipped topping
Fruit
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired
In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
Serve immediately, or cover and refrigerate up to 2 hours before serving.
Monday, May 24, 2010
Raspberry Lemonade Smoothie
Hopefully one day soon it will be warm enough to actually enjoy one of these. But I made one today because I had some fresh strawberries that needed to be used.
RASPBERRY LEMONADE SMOOTHIE
1 cup refrigerated raspberry lemonade (plain lemonade will work too)
2 ripe bananas, thickly sliced
1 1/2 cups fresh raspberries
2 - 6 oz. each raspberry yogurt
Place all ingredients in blender and blend for 1 minute or until smooth.
Makes 4 - 1 cup servings.
Strawberries work nicely too.
RASPBERRY LEMONADE SMOOTHIE
1 cup refrigerated raspberry lemonade (plain lemonade will work too)
2 ripe bananas, thickly sliced
1 1/2 cups fresh raspberries
2 - 6 oz. each raspberry yogurt
Place all ingredients in blender and blend for 1 minute or until smooth.
Makes 4 - 1 cup servings.
Strawberries work nicely too.
Wednesday, May 19, 2010
The Amazing Cucumber.......
I'm looking forward to trying some of these things when I have all those buckets full of cucumbers that I don't know what to do with. 
Here is "Jake the Snake", pretending his cucumber is a snake. In 2008 we started growing these Yard Long Armenian Cucumbers. They are the best eating cucumbers I have found. And yes they do grow to be a yard long and they aren't bitter at all. Speaking of snakes....I better tell you how Jake got that name. When he was about 4 we ran into Kasey's 5th grade school teacher, Mr. Diggs (his favorite teacher ever). I told him he needed to come meet Kasey's son. He shook Jake's hand and asked him what his name was. Jake without even hestitating said, "I'm Jake the Snake". It was so out of the blue.....we had never called him that before.....but we sometimes do now.
This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems. Pass this along to everybody you know who is looking for better and safer ways to solve life's everyday problems.
The Amazing Cucumber
1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.
2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.
3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.
4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.
5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!
6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!
7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.
8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.
9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!
10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.
11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.
12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.
13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!
Here is "Jake the Snake", pretending his cucumber is a snake. In 2008 we started growing these Yard Long Armenian Cucumbers. They are the best eating cucumbers I have found. And yes they do grow to be a yard long and they aren't bitter at all. Speaking of snakes....I better tell you how Jake got that name. When he was about 4 we ran into Kasey's 5th grade school teacher, Mr. Diggs (his favorite teacher ever). I told him he needed to come meet Kasey's son. He shook Jake's hand and asked him what his name was. Jake without even hestitating said, "I'm Jake the Snake". It was so out of the blue.....we had never called him that before.....but we sometimes do now.
This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems. Pass this along to everybody you know who is looking for better and safer ways to solve life's everyday problems.
The Amazing Cucumber
1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.
2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.
3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.
4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.
5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!
6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!
7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.
8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.
9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!
10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.
11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.
12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.
13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!
Tuesday, May 18, 2010
Chocolate Stuffed Sticky Bundt
Rhodes Chocolate Stuffed Sticky Bundt has a sweet little surprise hidden inside each delicious bite! This recipe could be used with Cool Rise Roll Dough too.
Chocolate Stuffed Sticky Bundt
-Powered by Rhodes
24 Rhodes™ Dinner Rolls, thawed but still cold�
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
Instructions
Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter
Chocolate Stuffed Sticky Bundt
-Powered by Rhodes
24 Rhodes™ Dinner Rolls, thawed but still cold�
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
Instructions
Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter
Cinnamon Chips
These are fun to make. A good way to use up a family pak of tortillas.
Cinnamon Chips
6 large flour tortillas
4 Tbs. sugar
1 Tbs. cinnamon
Preheat oven to 375° F. Combine cinnamon and sugar in small bowl. Using water spray bottle, lightly spray tortillas and sprinkle with cinnamon-sugar mixture. Using pizza cutter, cut each tortilla into 8 wedges. Place tortilla wedges on baking sheet and bake 10 to 12 minutes or until crispy. Remove from oven and cool.
Cinnamon Chips
6 large flour tortillas
4 Tbs. sugar
1 Tbs. cinnamon
Preheat oven to 375° F. Combine cinnamon and sugar in small bowl. Using water spray bottle, lightly spray tortillas and sprinkle with cinnamon-sugar mixture. Using pizza cutter, cut each tortilla into 8 wedges. Place tortilla wedges on baking sheet and bake 10 to 12 minutes or until crispy. Remove from oven and cool.
Monday, May 10, 2010
Carmellow Corn........AKA: Karmelo Malone Corn
You guessed it!! This recipe came from my "UTAH JAZZ FANS". Thanks Ellen & Sue!!! They say they make this before every Jazz game....
Speaking of Utah Jazz, I think I should share this story first. When Katie was playing basketball at Snow College and spending quite a bit of time with my sister Kristen and her family this happened one day. Tyler, Josh and Kelsey are in the driveway playing basketball. Josh says, "I'm John Stockton", Tyler says, "I'm Karl Malone", Ben says, "I'm Michael Jordan", Kelsey says, "I'm Katie". That story makes me smile.....I love IT!!!!!
Katie and Kelsey still to this day share a special relationship that goes even deeper than basketball.
So here is the recipe.......
CARMELLOW CORN.........AKA: KARMELO MALONE CORN
1/2 c. butter or margarine
1/2 c. brown sugar
3 c. miniature marshmallows
2 qt. popped popcorn
nuts, optional
Microwave butter & sugar 1 to 2 minutes. Stir in marshmallows. Cook 1 more min. Pour over popcorn (and nuts). Make into balls or serve in bowls.
FAST, EASY, and GOOD!!!
Speaking of Utah Jazz, I think I should share this story first. When Katie was playing basketball at Snow College and spending quite a bit of time with my sister Kristen and her family this happened one day. Tyler, Josh and Kelsey are in the driveway playing basketball. Josh says, "I'm John Stockton", Tyler says, "I'm Karl Malone", Ben says, "I'm Michael Jordan", Kelsey says, "I'm Katie". That story makes me smile.....I love IT!!!!!
Katie and Kelsey still to this day share a special relationship that goes even deeper than basketball.
So here is the recipe.......
CARMELLOW CORN.........AKA: KARMELO MALONE CORN
1/2 c. butter or margarine
1/2 c. brown sugar
3 c. miniature marshmallows
2 qt. popped popcorn
nuts, optional
Microwave butter & sugar 1 to 2 minutes. Stir in marshmallows. Cook 1 more min. Pour over popcorn (and nuts). Make into balls or serve in bowls.
FAST, EASY, and GOOD!!!
YW Zion's Camp Menu & More......
Young Women Camp 2009 (148 girls, 31 adults)
Tuesday
6:00 Dinner (30 people) Haystacks (curry chicken x 3)
Mandarin Oranges (1 gal.)
Pineapple Tidbits (1 gal.)
Olives (1 gal.)
Cheese (5 lbs.)
Chow Mien Noodles (1 gal.)
Rice – 6 cups
Snack Popcorn – Peanut Butter / Carmel
Wednesday
Breakfast (30 people) Biscuits x 8
Sausage Gravy (3 lbs.)
Sunny Delight (2 gallons)
Milk (2 gallons)
Snack Otter Pops (2 boxes – 400)
11:30 Lunch (70 people) Pigs in Blanket
Broccoli Salad x 5
Berry Fluff x 3
5:00 Dinner Hamburgers / Buns (200)
Sliced cheese – 125
Tomato
Grilled Onions – 10 lbs.
Ketchup – 1 gal.
Mustard
Pickles – 2 gals.
Macaroni Salad x 20
Orange Dream Fruit Salad x 20
Chips – 5 bags
7:45 Snack Cinnamon Rolls (10 batches)
(3 pkgs. Br. Sugar, 6 lbs. margarine)
(frosting – 3 pkgs. Pwd. Sugar, 3 ¾ lbs. Margarine)
Thursday
8:00 Breakfast French Toast x 25
Bacon (2 boxes)
Eggs (9 flats)
Syrup (1 gal. maple, ½ gal. boysenberry)
Butter
Orange Juice ( 5 gal.)
Hot Chocolate (10 gal.)
12:00 Lunch Tacos (40 lbs. hamburger, 2 bottles taco seasoning)
Lettuce (4 bags)
Sour Cream (10 lbs.)
Olives (1 ½ gals.)
Cheese (10 lbs.)
Onions - 2 ½ lbs.
Tomatoes
Salsa
Shells (240)
Jell-O (5 lrg. Pkgs.)
5:30 Dinner Turkey Enchiladas
Salsa (2 gals.)
Watermelon (6)
Cantaloupe (9)
Grapes (4 pkgs.)
Carrots (4 bags)
Broccoli (3 bags)
Dip (2 bottles)
Leftover Salad
8:00 Snack Brownie Pizza x 20
(5 lrg. Pans, cut 5x8)
Friday
8:00 Breakfast Pancakes (25 lbs.)
Sausage
Eggs (9 flats)
Syrup (1 gal. maple, ½ boysenberry)
Butter
Orange Juice (5 gals)
Hot Chocolate (10 gals.)
12:00 Lunch Sandwiches (200)
Ham (200 slices)
Turkey (200 slices)
Miracle Whip
Mustard
Pickles (1/2 gallon)
Lettuce – 4 heads
Chips – 5 bags
Grapes / Bananas - leftover salad, vegetables
5:30 Dinner Pork Roast (75 lbs.)
(230 people) Cheesy Potatoes (x11)
Pistachio Salad (x 16)
Frog Eye Salad (x 4)
Carrots (3 bags)
Broccoli (3 bags)
Dip (2 bottles)
8:00 Snack Rice Crispy Logs (x 12)
Saturday
8:00 Breakfast Egg McMuffins (150)
English Muffins (150)
Ham (3 lbs.)
Eggs (6 flats)
Cheese, sliced (150)
English Muffins / Toast (45)
Jam (2 bottles)
Peaches (5 gals.)
Hot Chocolate (10 gals.)
Orange Juice (5 gals.)
11:30 Sack Lunch Pop
Grandma’s Cookies
Fruit Snacks
Crackers with cheese
Lunch Sacks
All the salads have been posted already, see: "SALADS FOR A CROWD.....AKA: YW CAMP SALADS".
Here are the other recipes:
CURRY CHICKEN
1 c. chopped onion or onion powder to taste
1 1/2 t. curry powder
1 t. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. cooked cubed chicken
1/2 c. sour cream
milk - as need to thin to desired consistency
3 c. hot cooked rice (2 c. uncooked rice)
X 4
onion powder
6 t. curry powder
4 t. margarine
4 cans cream of chicken soup
4 cans cream of mushroom soup
6 c. cooked chicken
2 c. sour cream
milk - as needed
8 c. uncooked rice
PEANUT BUTTER POPCORN
3 qt. popcorn
1 c. sugar
1 c. karo
bring to vigorous boil and cook 30 seconds, stirring constantly. Remove from heat & add:
1 c. peanut butter
1 t. vanilla
Pour over popcorn and stir.
CARMEL POPCORN
1 cube butter
1 c. brown sugar
1 c. karo
Mix and boil in heavy pan. Cook to softball (228). Remove from heat, slowly add:
1 can sweetened condensed milk
Pour over popcorn and stir.
Linda & I were roommates at Rick's college. This recipe came from our roommate, Tracy Stosish. We called it Nanny's Carmel Corn because her Grandma made it for us often and shared her recipe with us. This is good stuff!!!!
COOL RISE ROLLS
X 3
6 c. flour
6 T. yeast
1 1/2 c. sugar
2 t. salt
1 1/2 c. oil
4 1/2 c. hottest tap water
6 eggs
1 1/2 c. dry powdered milk
9 - 12 c. flour
(If you need further instructions you can see pg. 30 of the Atkinson Family Cookbook)
for the cinnamon rolls, spread dough with butter/margarine, sprinkle with brown sugar and cinnamon. Roll up into rolls. We put 24 on one cookie sheet.
FROSTING
8 lbs. powdered sugar
2 1/2 lbs. margarine
3 T. Vanilla
1 T. Salt
2 1/2 c. milk
Mix & frost while slightly warm.
Linda makes this triple batch in a big metal bowl. She uses her hand mixer to get things started and then she finishes up by mixing and kneading it my hand. She makes 3 or 4 batches of this X3 recipe. Then we used some of the dough for Pigs in a Blanket and made the rest into Cinnamon Rolls. Are these girls spoiled or what???
FRENCH TOAST
2 eggs - beat well and then add:
1 c. milk
1/4 t. salt
1 t. vanilla
1 c. flour
1 1/2 t. baking powder
1 t. cinnamon
Mix well and then dip:
10-12 slices of bread
Cook on sprayed grill.
X25
50 eggs
1 1/2 gallon milk
salt
9 T. Vanilla
25 c. flour
3/4 c. baking powder
9 T. cinnamon
13 loaves of bread
This is more of a battered french toast. It is relly good and a little more filling for hungry girls...
SALSA
2 green anaheim peppers, chopped
1 bunch green onions, chopped
cilantro, chopped
Add and pulse, til chopped:
1 t. garlic powder
1 t. crushed red pepper
1 qt. tomatoes
X8
16 green anaheim peppers, chopped
3 bunches green onions, chopped
cilantro
8 t. garlic powder
8 t. crushed red pepper
2 gal. diced tomatoes
For this big batch we didn't have a food processor, so Linda purchased diced, tomatoes and we just stirred it all together. GOOD Stuff!!! Make sure you bring along a couple of bags of chips. The kitchen help will need them for taste testing!! (You wouldn't want to serve this without tasting it on a couple of bags of chips first) And then you will understand why Linda doesn't just go buy a couple of gallon of salsa. This is much much better!!! This is to serve with the tacos and chicken enchiladas.
CHICKEN ENCHILADAS
Mix together:
1/2 c. chopped onion or onion powder
4 oz. reduced fat cream cheese, softened
1 T. water
1 t. cumin
1/4 t. pepper
1/8 t. salt
4 c. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
12 - 8 inch flour tortillas
SAUCE
1 can reduced sodium cream of chicken soup
8 oz. light sour cream
1 c. skimmed milk
1/2 c. shredded cheddar cheese
X20
chopped onion or onion powder
10 lb. reduced fat cream cheese, softened
water
7 T. cumin
pepper
salt
70 lbs. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
240 - 8 inch flour tortillas
SAUCE
215 oz. reduced sodium cream of chicken soup
10 lbs. light sour cream
1 gallon skimmed milk
5 lbs. shredded cheddar cheese
BROWNIE PIZZA
Beat together:
1/2 c. margarine
2 T. oil
2 eggs
Add:
6 T. cocoa
1 c. sugar
3/4 c. flour
Mix well and spread onto a greased pizza pan. Bake at 350 for 14 minutes. Cool completely. Frost & decorate.
X4 = 1 pan (18x26x1)
2 c. margarine
1/2 c. oil
8 eggs
1 1/2 c. cocoa
4 c. sugar
3 c. flour
X20
10 c. margarine
2 1/2 c. oil
40 eggs
7 1/2 c. cocoa
20 c. sugar
15 c. flour
FROSTING
1 c. powdered sugar
1 1/2 t. vanilla
1/3 c. creamy peanut butter
2-3 T. milk
Beat well and spread on pizza. Top with goodies.....M&M's, chocolate chips, marshmallows, peanuts, etc.....
X20
20 c. powdered sugar
1/2 c. vanilla
7 c. peanut butter
2 1/2 to 4 c. milk
Be careful with the milk.....I got too much because Linda didn't have an amount, she just dumps.....and we ended up with lots of frosting.....but it was really good!!!
Another recipe that Linda made that they really love, is the Rice Krispy Logs. My version of this recipe can be found on page. 179 in the Atkinson Family Cookbook. Linda made 20 of these up ahead of time at home and froze them and wrapped them in foil. We just sliced them and served them. They each got 1 slice and you have to police the serving tables because they will want more than one.....
The CHEESY POTATOES that Linda refers to on her menu can be found in the Atkinson Cookbook on page 139. We would X5 the recipe to fill each roaster oven. I think we filled 3 roaster ovens.
It is a lot of work but rewarding as well. We were often brought notes and candy and even a bouquet of wild flowers Linda has changed the menu some thru the years so this menu has been tried and perfected. The real favorites have stuck and it was fun to see the girls anticipate their favorites. The real trick to success is don't get stressed. Linda is very easy going, she knows her stuff, and she is well prepared, the rest just happens and she really doesn't stress. She is great to work with. She does have a few rules that she absolutely doesn't bend on. In the cold mornings she likes to serve hot chocolate. They are never allowed to get any until the blessing is said and breakfast is ready. Otherwise it will be gone before breakfast. They only get one when it comes to the treats. She tells them if you take 2 that means your friend won't get one. She tells them if they know they won't eat it don't take it. It is funny how they think they should take it because it is there and then they throw it away. This is not like school lunch where it has to go on your tray. It is not fun to watch the food you worked hard to cook go in the trash. Especially when some went without. Portion control is sometimes a problem, once again, they have to be reminded that a friend or leader will not be eating if you take their share. We have what we have and when it is gone it is gone. They is not a store nearby. No one is going hungry but please be respectful of others. She was never harsh but firm. If someone stopped by the kitchen and said they were hungry we always managed to find something they wanted to eat. We saved our leftovers until the last day and then they were thrown away. Don't put all the food out at once. Keep some back because the leaders are usually the last ones to eat. We never allowed seconds until everyone had eaten. Sometimes we would put out a sign by the item that said PLEASE TAKE ONLY ONE. After awhile they seem to figure it out. For some reason the morning that we served the McMuffins we ran out and we shouldn't have. Since they were individually wrapped in foil they were sneaking and putting an extra in their pocket. I think they were surprised that they were so filling. Leaders did not get any and then too many to count ended up in the garbage. We should not have put them all out at once. Then we had to come up with something for the leaders to eat.
Another thing that we would do. In the evening we would crack all the eggs for breakfast into gallon pitchers so we would be ready in the morning. It really takes along time to crack 200 eggs. But I also learned that if you do get an egg shell in there you do not have to worry about it. It will settle to the bottom and stay there unless you shake it up or dump them out really fast. So don't try to fish it out, because you can't fish an egg shell out of a gallon of eggs even when you try.
Our day usually started at 6:00 am and we usually closed the kitchen at about 10:30 or ll:00. Since I am in the Young Women's I had girls up there and I did sneak away and went on a couple of their activities. But Kim & Linda pretty much stayed in the kitchen all day long. There wasn't much down time. If we sat down we were stitching baby blocks for the humanitarian project that the girls were working on. We each made one block, so there wasn't much down time.
The Priesthood brethern and our camp hosts were good to stop in and ask what they could do to help at meal time. In the morning especially you will need help with heavy stuff, like the hot chocolate and juice. (last year it was cold and they did not drink much juice) We also had 6 to 8 girls that were assigned to help put the food out and fill the water jugs before each meal. It was nice that we would have girls stop by and ask if we needed anything on occasion. When they were all supposed to be doing service we had a leader that came in and washed dishes for us for over 2 hours. She even returned a couple of other times to do it again. There are a lot of dishes to wash!!! Just like at home the kitchen is the heart of camp!!! Enjoy your time in the kitchen, it is time well spent!!! That is all I can think of right now!!
Tuesday
6:00 Dinner (30 people) Haystacks (curry chicken x 3)
Mandarin Oranges (1 gal.)
Pineapple Tidbits (1 gal.)
Olives (1 gal.)
Cheese (5 lbs.)
Chow Mien Noodles (1 gal.)
Rice – 6 cups
Snack Popcorn – Peanut Butter / Carmel
Wednesday
Breakfast (30 people) Biscuits x 8
Sausage Gravy (3 lbs.)
Sunny Delight (2 gallons)
Milk (2 gallons)
Snack Otter Pops (2 boxes – 400)
11:30 Lunch (70 people) Pigs in Blanket
Broccoli Salad x 5
Berry Fluff x 3
5:00 Dinner Hamburgers / Buns (200)
Sliced cheese – 125
Tomato
Grilled Onions – 10 lbs.
Ketchup – 1 gal.
Mustard
Pickles – 2 gals.
Macaroni Salad x 20
Orange Dream Fruit Salad x 20
Chips – 5 bags
7:45 Snack Cinnamon Rolls (10 batches)
(3 pkgs. Br. Sugar, 6 lbs. margarine)
(frosting – 3 pkgs. Pwd. Sugar, 3 ¾ lbs. Margarine)
Thursday
8:00 Breakfast French Toast x 25
Bacon (2 boxes)
Eggs (9 flats)
Syrup (1 gal. maple, ½ gal. boysenberry)
Butter
Orange Juice ( 5 gal.)
Hot Chocolate (10 gal.)
12:00 Lunch Tacos (40 lbs. hamburger, 2 bottles taco seasoning)
Lettuce (4 bags)
Sour Cream (10 lbs.)
Olives (1 ½ gals.)
Cheese (10 lbs.)
Onions - 2 ½ lbs.
Tomatoes
Salsa
Shells (240)
Jell-O (5 lrg. Pkgs.)
5:30 Dinner Turkey Enchiladas
Salsa (2 gals.)
Watermelon (6)
Cantaloupe (9)
Grapes (4 pkgs.)
Carrots (4 bags)
Broccoli (3 bags)
Dip (2 bottles)
Leftover Salad
8:00 Snack Brownie Pizza x 20
(5 lrg. Pans, cut 5x8)
Friday
8:00 Breakfast Pancakes (25 lbs.)
Sausage
Eggs (9 flats)
Syrup (1 gal. maple, ½ boysenberry)
Butter
Orange Juice (5 gals)
Hot Chocolate (10 gals.)
12:00 Lunch Sandwiches (200)
Ham (200 slices)
Turkey (200 slices)
Miracle Whip
Mustard
Pickles (1/2 gallon)
Lettuce – 4 heads
Chips – 5 bags
Grapes / Bananas - leftover salad, vegetables
5:30 Dinner Pork Roast (75 lbs.)
(230 people) Cheesy Potatoes (x11)
Pistachio Salad (x 16)
Frog Eye Salad (x 4)
Carrots (3 bags)
Broccoli (3 bags)
Dip (2 bottles)
8:00 Snack Rice Crispy Logs (x 12)
Saturday
8:00 Breakfast Egg McMuffins (150)
English Muffins (150)
Ham (3 lbs.)
Eggs (6 flats)
Cheese, sliced (150)
English Muffins / Toast (45)
Jam (2 bottles)
Peaches (5 gals.)
Hot Chocolate (10 gals.)
Orange Juice (5 gals.)
11:30 Sack Lunch Pop
Grandma’s Cookies
Fruit Snacks
Crackers with cheese
Lunch Sacks
All the salads have been posted already, see: "SALADS FOR A CROWD.....AKA: YW CAMP SALADS".
Here are the other recipes:
CURRY CHICKEN
1 c. chopped onion or onion powder to taste
1 1/2 t. curry powder
1 t. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. cooked cubed chicken
1/2 c. sour cream
milk - as need to thin to desired consistency
3 c. hot cooked rice (2 c. uncooked rice)
X 4
onion powder
6 t. curry powder
4 t. margarine
4 cans cream of chicken soup
4 cans cream of mushroom soup
6 c. cooked chicken
2 c. sour cream
milk - as needed
8 c. uncooked rice
PEANUT BUTTER POPCORN
3 qt. popcorn
1 c. sugar
1 c. karo
bring to vigorous boil and cook 30 seconds, stirring constantly. Remove from heat & add:
1 c. peanut butter
1 t. vanilla
Pour over popcorn and stir.
CARMEL POPCORN
1 cube butter
1 c. brown sugar
1 c. karo
Mix and boil in heavy pan. Cook to softball (228). Remove from heat, slowly add:
1 can sweetened condensed milk
Pour over popcorn and stir.
Linda & I were roommates at Rick's college. This recipe came from our roommate, Tracy Stosish. We called it Nanny's Carmel Corn because her Grandma made it for us often and shared her recipe with us. This is good stuff!!!!
COOL RISE ROLLS
X 3
6 c. flour
6 T. yeast
1 1/2 c. sugar
2 t. salt
1 1/2 c. oil
4 1/2 c. hottest tap water
6 eggs
1 1/2 c. dry powdered milk
9 - 12 c. flour
(If you need further instructions you can see pg. 30 of the Atkinson Family Cookbook)
for the cinnamon rolls, spread dough with butter/margarine, sprinkle with brown sugar and cinnamon. Roll up into rolls. We put 24 on one cookie sheet.
FROSTING
8 lbs. powdered sugar
2 1/2 lbs. margarine
3 T. Vanilla
1 T. Salt
2 1/2 c. milk
Mix & frost while slightly warm.
Linda makes this triple batch in a big metal bowl. She uses her hand mixer to get things started and then she finishes up by mixing and kneading it my hand. She makes 3 or 4 batches of this X3 recipe. Then we used some of the dough for Pigs in a Blanket and made the rest into Cinnamon Rolls. Are these girls spoiled or what???
FRENCH TOAST
2 eggs - beat well and then add:
1 c. milk
1/4 t. salt
1 t. vanilla
1 c. flour
1 1/2 t. baking powder
1 t. cinnamon
Mix well and then dip:
10-12 slices of bread
Cook on sprayed grill.
X25
50 eggs
1 1/2 gallon milk
salt
9 T. Vanilla
25 c. flour
3/4 c. baking powder
9 T. cinnamon
13 loaves of bread
This is more of a battered french toast. It is relly good and a little more filling for hungry girls...
SALSA
2 green anaheim peppers, chopped
1 bunch green onions, chopped
cilantro, chopped
Add and pulse, til chopped:
1 t. garlic powder
1 t. crushed red pepper
1 qt. tomatoes
X8
16 green anaheim peppers, chopped
3 bunches green onions, chopped
cilantro
8 t. garlic powder
8 t. crushed red pepper
2 gal. diced tomatoes
For this big batch we didn't have a food processor, so Linda purchased diced, tomatoes and we just stirred it all together. GOOD Stuff!!! Make sure you bring along a couple of bags of chips. The kitchen help will need them for taste testing!! (You wouldn't want to serve this without tasting it on a couple of bags of chips first) And then you will understand why Linda doesn't just go buy a couple of gallon of salsa. This is much much better!!! This is to serve with the tacos and chicken enchiladas.
CHICKEN ENCHILADAS
Mix together:
1/2 c. chopped onion or onion powder
4 oz. reduced fat cream cheese, softened
1 T. water
1 t. cumin
1/4 t. pepper
1/8 t. salt
4 c. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
12 - 8 inch flour tortillas
SAUCE
1 can reduced sodium cream of chicken soup
8 oz. light sour cream
1 c. skimmed milk
1/2 c. shredded cheddar cheese
X20
chopped onion or onion powder
10 lb. reduced fat cream cheese, softened
water
7 T. cumin
pepper
salt
70 lbs. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
240 - 8 inch flour tortillas
SAUCE
215 oz. reduced sodium cream of chicken soup
10 lbs. light sour cream
1 gallon skimmed milk
5 lbs. shredded cheddar cheese
BROWNIE PIZZA
Beat together:
1/2 c. margarine
2 T. oil
2 eggs
Add:
6 T. cocoa
1 c. sugar
3/4 c. flour
Mix well and spread onto a greased pizza pan. Bake at 350 for 14 minutes. Cool completely. Frost & decorate.
X4 = 1 pan (18x26x1)
2 c. margarine
1/2 c. oil
8 eggs
1 1/2 c. cocoa
4 c. sugar
3 c. flour
X20
10 c. margarine
2 1/2 c. oil
40 eggs
7 1/2 c. cocoa
20 c. sugar
15 c. flour
FROSTING
1 c. powdered sugar
1 1/2 t. vanilla
1/3 c. creamy peanut butter
2-3 T. milk
Beat well and spread on pizza. Top with goodies.....M&M's, chocolate chips, marshmallows, peanuts, etc.....
X20
20 c. powdered sugar
1/2 c. vanilla
7 c. peanut butter
2 1/2 to 4 c. milk
Be careful with the milk.....I got too much because Linda didn't have an amount, she just dumps.....and we ended up with lots of frosting.....but it was really good!!!
Another recipe that Linda made that they really love, is the Rice Krispy Logs. My version of this recipe can be found on page. 179 in the Atkinson Family Cookbook. Linda made 20 of these up ahead of time at home and froze them and wrapped them in foil. We just sliced them and served them. They each got 1 slice and you have to police the serving tables because they will want more than one.....
The CHEESY POTATOES that Linda refers to on her menu can be found in the Atkinson Cookbook on page 139. We would X5 the recipe to fill each roaster oven. I think we filled 3 roaster ovens.
It is a lot of work but rewarding as well. We were often brought notes and candy and even a bouquet of wild flowers Linda has changed the menu some thru the years so this menu has been tried and perfected. The real favorites have stuck and it was fun to see the girls anticipate their favorites. The real trick to success is don't get stressed. Linda is very easy going, she knows her stuff, and she is well prepared, the rest just happens and she really doesn't stress. She is great to work with. She does have a few rules that she absolutely doesn't bend on. In the cold mornings she likes to serve hot chocolate. They are never allowed to get any until the blessing is said and breakfast is ready. Otherwise it will be gone before breakfast. They only get one when it comes to the treats. She tells them if you take 2 that means your friend won't get one. She tells them if they know they won't eat it don't take it. It is funny how they think they should take it because it is there and then they throw it away. This is not like school lunch where it has to go on your tray. It is not fun to watch the food you worked hard to cook go in the trash. Especially when some went without. Portion control is sometimes a problem, once again, they have to be reminded that a friend or leader will not be eating if you take their share. We have what we have and when it is gone it is gone. They is not a store nearby. No one is going hungry but please be respectful of others. She was never harsh but firm. If someone stopped by the kitchen and said they were hungry we always managed to find something they wanted to eat. We saved our leftovers until the last day and then they were thrown away. Don't put all the food out at once. Keep some back because the leaders are usually the last ones to eat. We never allowed seconds until everyone had eaten. Sometimes we would put out a sign by the item that said PLEASE TAKE ONLY ONE. After awhile they seem to figure it out. For some reason the morning that we served the McMuffins we ran out and we shouldn't have. Since they were individually wrapped in foil they were sneaking and putting an extra in their pocket. I think they were surprised that they were so filling. Leaders did not get any and then too many to count ended up in the garbage. We should not have put them all out at once. Then we had to come up with something for the leaders to eat.
Another thing that we would do. In the evening we would crack all the eggs for breakfast into gallon pitchers so we would be ready in the morning. It really takes along time to crack 200 eggs. But I also learned that if you do get an egg shell in there you do not have to worry about it. It will settle to the bottom and stay there unless you shake it up or dump them out really fast. So don't try to fish it out, because you can't fish an egg shell out of a gallon of eggs even when you try.
Our day usually started at 6:00 am and we usually closed the kitchen at about 10:30 or ll:00. Since I am in the Young Women's I had girls up there and I did sneak away and went on a couple of their activities. But Kim & Linda pretty much stayed in the kitchen all day long. There wasn't much down time. If we sat down we were stitching baby blocks for the humanitarian project that the girls were working on. We each made one block, so there wasn't much down time.
The Priesthood brethern and our camp hosts were good to stop in and ask what they could do to help at meal time. In the morning especially you will need help with heavy stuff, like the hot chocolate and juice. (last year it was cold and they did not drink much juice) We also had 6 to 8 girls that were assigned to help put the food out and fill the water jugs before each meal. It was nice that we would have girls stop by and ask if we needed anything on occasion. When they were all supposed to be doing service we had a leader that came in and washed dishes for us for over 2 hours. She even returned a couple of other times to do it again. There are a lot of dishes to wash!!! Just like at home the kitchen is the heart of camp!!! Enjoy your time in the kitchen, it is time well spent!!! That is all I can think of right now!!
Sunday, May 2, 2010
Krista & Jordan's Wedding Salad
Krista Walker got married this weekend. This salad is her new husband, Jordan's favorite salad. His family calls it Aunt Jessie's Salad because his Aunt makes it. But I call it Krista & Jordan's Wedding Salad. It was really good!!!
KRISTA & JORDAN'S WEDDING SALAD
1 head of iceberg lettuce - torn into bite size pieces
Drizzle 1 - 2 capsful of oil over lettuce and toss.
Microwave a fresh lemon for 1-2 minutes, then juice the lemon. Drizzle the juice over the lettuce and sprinkle with garlic salt and toss again.
KRISTA & JORDAN'S WEDDING SALAD
1 head of iceberg lettuce - torn into bite size pieces
Drizzle 1 - 2 capsful of oil over lettuce and toss.
Microwave a fresh lemon for 1-2 minutes, then juice the lemon. Drizzle the juice over the lettuce and sprinkle with garlic salt and toss again.
Saturday, May 1, 2010
Double Delight Peanut Butter Cookies
Here is what $1 Million Dollars tastes like.......
The 2008 Pillsbury Bake Off Winner by Carolyn Gurtz!!!
98% out of 154 people said they would make these cookies again.
When Connor and I made them I found I needed more filling for the center balls. Next time I would use 1 c. peanut butter and 1 c. powdered sugar instead of 1/2 c. of each. Connor and Great Grandpa Atkinson really liked them!!!
DOUBLE DELIGHT PEANUT BUTTER COOKIES
1/4 cup Peanuts, finely chopped (originally called for dry roasted, I don't like dry roasted)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter (I use 1 c.)
1/2 cup powdered sugar (I use 1 c.)
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled OR make the Peanut Butter Cookie Recipe on pg. 175 of the Atkinson Cookbook and use 2 1/2 c. peanut butter & powdered sugar for the filling & drizzle with melted chocolate (see details below)
DIRECTIONS
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. (1/2 a scoop with my smallest cookie scoop)
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Now when I make these I use Craig's recipe for Peanut Butter Cookies found in the Atkinson Cookbook on page 175. This makes a big batch so when I make the filling for the middle I use about 2 1/2 c. peanut butter and 2 1/2 c. powdered sugar. I roll them into balls using 1/2 a scoop of my smallest cookie scoop. I don't usually add the peanuts. They are good but don't seem to stay on the cookies real well. These are a bit time consuming but they are very good. Last time I melted a few chocolate chips, stirred in a little oil to thin it and then put it in my pastry bag, then I drizzled a little chocolate over the top of them. It was a great finishing touch!!
The 2008 Pillsbury Bake Off Winner by Carolyn Gurtz!!!
98% out of 154 people said they would make these cookies again.
When Connor and I made them I found I needed more filling for the center balls. Next time I would use 1 c. peanut butter and 1 c. powdered sugar instead of 1/2 c. of each. Connor and Great Grandpa Atkinson really liked them!!!
DOUBLE DELIGHT PEANUT BUTTER COOKIES
1/4 cup Peanuts, finely chopped (originally called for dry roasted, I don't like dry roasted)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter (I use 1 c.)
1/2 cup powdered sugar (I use 1 c.)
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled OR make the Peanut Butter Cookie Recipe on pg. 175 of the Atkinson Cookbook and use 2 1/2 c. peanut butter & powdered sugar for the filling & drizzle with melted chocolate (see details below)
DIRECTIONS
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. (1/2 a scoop with my smallest cookie scoop)
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Now when I make these I use Craig's recipe for Peanut Butter Cookies found in the Atkinson Cookbook on page 175. This makes a big batch so when I make the filling for the middle I use about 2 1/2 c. peanut butter and 2 1/2 c. powdered sugar. I roll them into balls using 1/2 a scoop of my smallest cookie scoop. I don't usually add the peanuts. They are good but don't seem to stay on the cookies real well. These are a bit time consuming but they are very good. Last time I melted a few chocolate chips, stirred in a little oil to thin it and then put it in my pastry bag, then I drizzled a little chocolate over the top of them. It was a great finishing touch!!
Friday, April 30, 2010
Menu for a week.....
Menu and recipes for DINNER for one week. A new update to the cookbook I have and love, "What's for Dinner?" by Jana Schofield. The cookbook ends with Week 29. Jana just sent me this addition to add to my cookbook. So I'm posting it so I don't lose it!!! I can't wait to give them a try!! Thanks, Jana
If you want to check out her cookbook or order one here is her blog.
www.whatsfordinner1.blogspot.com
They are on sale for the month of May.
Week 30
Sunday
Barbecue Beef Brisket
Stuffed Potato Balls
Asparagus with Lemon
Frozen Fruit Salad
Banana Oatmeal Cookies
Monday
Creamy Zucchini Soup
Vegetable Medley Salad
Parmesan Toast
Candy Bar Fudge Pie
Tuesday
Hot Buffalo Chicken
Potato Skins
Celery Sticks
with Bleu Cheese Dip
Chocolate Molten Cake
Wednesday
Italian Meatball Sandwiches
Roasted Zucchini Sticks
Italian Crepes
Thursday
Creamy Tarragon Chicken with
Brown Rice
Carrots Elegante
Spinach Pear Salad
Vanilla Chocolate Torte
Friday
Left overs, go out, or try new recipe
Saturday
Chicken Pasta Salad
Sweet Potato Chips
Nutty Baklava
Recipes
Barbecue Beef Brisket
4 pounds beef brisket 1 ½ cups apple cider
salt and pepper 1 sliced onion
1 package onion soup mix 2 cups barbecue sauce, purchased
12 ounce can lemon lime soda or use recipe on page 9
Place brisket in foil-lined baking dish or crockpot. Season with salt and pepper. Sprinkle with onion soup mix and pour cola and cider over top. Arrange sliced onions on top. Cover with heavy-duty foil. Bake at 375 for 3 hours, or 6 to 8 hours on low in crockpot. Remove brisket from liquid and place on another foil-lined baking dish. Cover with barbecue sauce. Bake at 350 for 30 to 45 minutes, basting every 15 minutes with sauce. Remove from oven and let rest 20 minutes before slicing. Make sure to slice across the grain not with the grain.
Stuffed Potato Balls
6 potatoes 6 slices mozzarella cheese
salt and pepper ½ cup shredded mozzarella cheese
Bake potatoes. Half potatoes and remove pulp from skins, leaving 1/8-inch potato around peel. ( Do not discard peels. Save for Baked Potato Skins on Tuesday). Grate and toss with salt and pepper. Form into 3-inch patties. Sandwich ¼-inch thick slice of mozzerela cheese between two patties. Cook about 3 minutes on each side in hot olive oil. Remove from pan and place on baking sheet. Top with grated mozzarella and bake in oven about 5 minutes until cheese is melted.
Asparagus with Lemon
1 pound asparagus salt and pepper to taste
½ cup shredded Parmesan cheese olive oil
1 teaspoon dill 1 lemon
Cut asparagus into 2-inch pieces. Place in boiling water and cook for 4 minutes, or until they are just crisp-tender. Drain. Add Parmesan and spices and stir. Drizzle asparagus with olive oil and juice from lemon. Toss gently to combine.
Frozen Fruit Salad
1 cup sour cream ¼ cup lemon juice
½ cup sugar ¾ cup raspberries or blueberries
1 cup drained crushed pineapple ½ cup chopped walnuts
2 mashed bananas
Mix all together and spoon into muffin tins lines with cup cake papers. Freeze. Remove from pan and place in freezer bags. Let sit for 5 minutes before serving.
Banana Oatmeal Cookies
½ cup butter ½ teaspoon baking soda
¼ cup shortening 1 teaspoon salt
1 cup sugar 1 teaspoon cinnamon
1 egg ½ teaspoon nutmeg
2 bananas, mashed 2 cups oats
1 ½ cups flour 1 cup chocolate chips
Mix butter, shortening, egg and bananas together until smooth. Add flour, soda and spices. Stir in oats and chocolate chips. Bake at 400 for 8 to 10 minutes.
Cream of Zucchini Soup
3 cups zucchini, peeled and grated 1 teaspoon seasoned salt
½ cup water ½ teaspoon parsley flakes
1 tablespoon dried onion 2 teaspoons chicken bullion
Place all ingredients in saucepan and simmer for 20 minutes. While it is simmering make the following white sauce.
2 tablespoons butter 1 cup milk
2 tablespoons flour 2 cups half and half
Melt butter in saucepan. Add flour and stir until smooth. Gradually stir in milk, whisking until smooth and thickened. Stir in half and half. Pour into zucchini mixture. Salt and pepper to taste.
Vegetable Medley Salad
1 cup frozen peas ¼ cup sour cream
1 cup chopped carrot ½ cup ranch dressing
1 cup drained corn
2 tablespoon chopped red onion
¼ cup chopped bacon
Thaw frozen peas between paper towels. Combine vegetables and bacon into bowl. Stir together sour cream and ranch dressing. Mix into vegetable mixture and stir well.
Parmesan Toast
6 slices Texas bread or ½ teaspoon garlic powder
hamburger buns ¼ cup grated Parmesan cheese
¼ cup butter, softened
Beat together butter, garlic and cheese. Spread on bread or bun halves. Place on baking sheet and broil until browned.
Candy Bar Fudge Pie
½ cup fudge sauce (page 4) 1 quart chocolate chip ice cream, softened
½ cup chocolate chips 1 cup coconut
2 cups crispy rice cereal 1 cup caramel sauce (page 26)
¼ cup sour cream
Combine fudge sauce and chocolate chips in small bow. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of the chocolate mixture. Combine remaining chocolate mixture and cereal in large bowl and mix to coat cereal. Press mixture over bottom and sides of lightly buttered pie plate. Freeze until firm, about 10 minutes. Combine reserved chocolate mixture and sour cream and mix well. Stir coconut into softened ice cream. Spread half the ice cream mixture in pie plate. Drizzle with half the chocolate mixture and half the caramel topping. Top with remaining ice cream and drizzle with remaining chocolate mixture and caramel sauce. Freeze pie, covered, until firm.
Chicken Tenders with Buffalo Sauce
6 boneless chicken breasts salt and pepper to taste
½ cup butter, melted 1 cup Franks Red Original Hot Sauce
Brush chicken with butter. Sprinkle with salt and pepper. Cut into strips. Place on foil-lined baking sheet coated with cooking spray. Bake at 400 for 20 minutes until chicken is cooked through. Arrange chicken in serving dish.
Stir together remaining butter and hot sauce. Pour over chicken.
Looking Ahead
Bake 2 extra chicken breasts for Chicken Bowtie Salad on Saturday.
Potato Skins
6 baked potatoes bacon bits
salt and pepper sour cream
shredded cheddar cheese
Half potatoes and scoop pulp out, leaving 1/8-inch potato around peel. Lightly salt and pepper inside. Sprinkle with cheddar cheese and bacon bits. Bake at 425 for 5 minutes. Serve with sour cream.
Bleu Cheese Dip
½ cup sour cream
¼ cup crumbled bleu cheese
Mix together.
Chocolate Molten Cake
1 ¼ cup semi sweet chocolate chips 6 large eggs
10 tablespoons butter 6 large egg yolks
½ teaspoon cardamom (optional) 1 teaspoon vanilla
½ teaspoon coriander (optional) 1 ½ cups powdered sugar
½ teaspoon cinnamon ½ cup flour
¼ teaspoon cloves
Melt chocolate, butter and spices over low heat, stirring until smooth. Cool slightly. Whisk eggs, yolks and vanilla in large bowl to blend. Stir in powdered sugar, then chocolate mixture and then flour. Pour into well-greased cupcake pan, filling to top. Bake at 425 for 10 minutes. Batter should rise slightly above pan, top edges turn dark brown and centers are soft and runny. Run small knife around cakes to loosen. Let rest 5 minutes. Place cookie sheet atop muffin tin and invert to remove cakes. Place on individual plates and serve with vanilla ice cream.
Italian Meatball Sandwiches
1 pound ground beef 3 8-oz cans tomato sauce
1 cup bread crumbs 1 can water
½ cup Parmesan cheese ½ teaspoon salt
1 teaspoon Italian seasoning ½ teaspoon oregano
2 teaspoons parsley 1/8 teaspoon pepper
1 teaspoon salt ½ cup Parmesan cheese
½ teaspoon pepper 6 deli buns
1 egg 6 slices provolone cheese
½ cup milk
Combine ground beef, bread crumbs, cheese and seasonings in large bowl. Beat together egg and milk and pour into beef mixture. Mix well and shape into meatballs the size of a walnut. Place on a foil-lined baking sheet. Bake at 350 for 25 minutes.*
In a saucepan, mix together tomato sauce, water, spices and Parmesan cheese. Bring to a boil. Lower heat and simmer on low for 20 minutes. Add baked meatballs.
Slice provolone cheese in half diagonally, forming triangles. Arrange 2 cheese triangles on each bun. Place on baking sheet and broil for a few minutes until cheese is starting to melt and buns start to brown. Remove from oven and place 3 to 4 meatballs on bun. Spoon sauce over meatballs
*To cook in crock pot, use extra lean ground beef. Spoon half the sauce in crock pot. Add meatballs and pour remaining sauce over meatballs. Cook on low for 6 to 8 hours or high 3 to 4 hours.
You can substitute canned spaghetti sauce in place of the sauce ingredients, if desired.
Roasted Zucchini Sticks
2 medium zucchinis
cooking spray
seasoned salt
Wash and quarter zucchinis. Coat with cooking spray. Sprinkle generously with seasoned salt. Place on foil-lined baking sheet. Bake at 425 for 15 to 20 minutes until browned.
Italian Crepes
3 eggs Nutella (this is a chocolate and hazelnut mixture
1 cup milk found in a jar by the peanut butter.)
1 cup flour 3 bananas, sliced
1 tablespoon sugar whipped cream
1 teaspoon vanilla chocolate syrup
Beat together eggs, milk, flour, sugar and vanilla. Heat skillet on medium heat. Coat bottom of pan with butter. Pour about ¼ batter in center of pan. Lift pan and move downward and around to spread batter around bottom of pan. Cook for 30 seconds to 1 minute or until lightly browned. Carefully turn and cook on other side for 30 seconds.
Warm Nutella in microwave for 1 to 2 minutes until soft. Spread Nutella over crepe. Arrange bananas over half of crepe. Fold in half. Top with whipped cream and drizzle with chocolate sauce.
Creamy Tarragon Chicken
6 boneless chicken breasts
2 tablespoons butter
salt and pepper
½ cup chopped onion
1 clove minced garlic
1 tablespoon tarragon
¼ cup flour
1 ½ cups cold water
1 cup sliced mushrooms
1 cup cream
Melt butter in skillet. Add chicken breasts. Sprinkle with salt and pepper and cook on medium heat about 5 minutes on each side. Sprinkle onion , garlic and tarragon over chicken and cook for another 5 minutes. Whisk together flour and water until smooth. Pour over chicken. Add mushrooms and cook for about 10 minutes until mixture thickens. Stir in cream and cook until mixture just starts to bubble. Serve over brown rice.
Brown Rice
1 cup brown rice
3 cups water
½ teaspoon salt
½ teaspoon olive oil
Measure rice and water into large microwave safe bowl. Stir in salt and olive oil. Cover and microwave for 40 minutes. Let sit for 5 minutes. Fluff with fork
Carrots Elegante
5 carrots 2 tablespoons orange marmalade
1 tablespoon butter 2 tablespoon water
Peel and slice carrots diagonally 1-inch thick. Melt butter in small saucepan. Stir in orange marmalade and water. Add carrots and bring to a boil. Lower heat and cover. Simmer for 7 to 10 minutes until tender.
Spinach Pear Salad
6 cups baby spinach ½ cup crumbled blue cheese
1 green pear, chopped ¼ cup pomegranate seeds or craisins
½ cup candied pecans
Toss all ingredients in large bowl. Drizzle with Pomegranate Dressing when ready to serve.
Candied pecans
2 tablespoons butter
2 tablespoons brown sugar
½ cup pecans
On medium heat, melt butter in small skillet. Add brown sugar and stir until dissolved. Add pecans and stir, coating pecans. Continue to cook and stir for 5 minutes.
Pomegranate Dressing
2 tablespoons olive oil 1 tablespoon white wine vinegar
2 tablespoons honey 1 teaspoon poppyseed
¼ cup Pomegranate juice* 1 teaspoon Dijon mustard
Measure all ingredients in bowl and whisk until well blended.
*Pomegranate juice can be substituted with cranberry or orange juice.
Vanilla Cream Chocolate Torte
½ cup semi sweet chocolate chips ¾ cup sugar
3 tablespoons milk 4 eggs, separated
1 teaspoon rum extract 2 tablespoons cocoa
1 tablespoon butter, softened
Combine chocolate chips, milk and rum extract in small saucepan. Melt on low heat, stirring frequently. Remove immediately from heat and stir until smooth. Beat egg whites until soft peaks form. Gradually add ¼ cup sugar, beating for 1 minute. Set aside.
Beat together butter and ½ cup sugar. Add egg yolks and beat 1 minute. On low speed, mix in melted chocolate mixture until combined. Add cocoa and beat until mixed in. Gently fold egg whites into chocolate mixture.
Spoon into 9 x 9-inch baking dish that has been coated with cooking spray. Bake at 300 for 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean. (You will want it to be slightly soft in the middle)
To serve, cut the torte into squares. Spoon a couple tablespoons of custard in the bottom of a bowl. Place a piece of torte on top of the custard.
Custard
1 ½ cups evaporated milk
3 egg yolks, lightly beaten dash of salt
½ cup sugar 2 teaspoons vanilla
Whisk together milk, eggs, sugar and salt in a heavy saucepan. Cook over medium heat, stirring frequently until bubbly and slightly thickened. Remove from heat and add vanilla. Cover with plastic wrap and refrigerate until cool.
Chicken Bowtie Salad
2 cups bowtie pasta 1 lime
1 mango, diced* 2 cups cooked chicken, cubed
1 avocado, diced ½ cup coleslaw dressing
1 cup grapes ¼ cup mayonnaise
3 green onions 2 teaspoons basil
1 cup celery, diced
¼ cup slivered almonds
Cook bowtie pasta according to package directions. Drain and place in large bowl. Add fruits and vegetables. Grate rind of lime into salad. Squeeze in lime juice. Add chicken and toss. Mix together coleslaw dressing, mayonnaise and basil. Pour over salad and mix well.
*Mangos have a thick, hard center core. The easiest way to dice is to cut slices from top to bottom around the core. You can then cut each section to the skin in squares and trim away the skin.
Sweet Potato Chips
1 medium sweet potato
Cut sweet potato into 1/8-inch thick slices. Layer on foil-lined baking sheet coated with cooking spray. Spray tops of potato slices. Bake at 400 for 15 to 20 minutes until tender and starting to turn brown.
Nutty Baklava
1 cup pecans, finely chopped
1 cup flaked coconut (optional)
½ cup brown sugar
1 teaspoon cinnamon
dash nutmeg
1 lb. phyllo pastry (found by the frozen pie crusts)
½ cup butter, melted
½ cup plus 2 tablespoons honey
½ cup water
1 tablespoon maple syrup
Spray 9 x 13-inch baking pan with cooking spray. Combine, pecans, coconut, brown sugar, cinnamon and nutmeg. Stir well. Layer 5 phyllo pieces, brushing each with butter, in pan. Spread a layer of nut mixture over phyllo. Repeat 2 more times. Top with another layer of 5 phyllo pieces. Cut into diamond shapes. Bake at 325 for 45 minutes. Heat honey, water and syrup. Pour over baked phyllo. Let set for at least 2 hours.
If you want to check out her cookbook or order one here is her blog.
www.whatsfordinner1.blogspot.com
They are on sale for the month of May.
Week 30
Sunday
Barbecue Beef Brisket
Stuffed Potato Balls
Asparagus with Lemon
Frozen Fruit Salad
Banana Oatmeal Cookies
Monday
Creamy Zucchini Soup
Vegetable Medley Salad
Parmesan Toast
Candy Bar Fudge Pie
Tuesday
Hot Buffalo Chicken
Potato Skins
Celery Sticks
with Bleu Cheese Dip
Chocolate Molten Cake
Wednesday
Italian Meatball Sandwiches
Roasted Zucchini Sticks
Italian Crepes
Thursday
Creamy Tarragon Chicken with
Brown Rice
Carrots Elegante
Spinach Pear Salad
Vanilla Chocolate Torte
Friday
Left overs, go out, or try new recipe
Saturday
Chicken Pasta Salad
Sweet Potato Chips
Nutty Baklava
Recipes
Barbecue Beef Brisket
4 pounds beef brisket 1 ½ cups apple cider
salt and pepper 1 sliced onion
1 package onion soup mix 2 cups barbecue sauce, purchased
12 ounce can lemon lime soda or use recipe on page 9
Place brisket in foil-lined baking dish or crockpot. Season with salt and pepper. Sprinkle with onion soup mix and pour cola and cider over top. Arrange sliced onions on top. Cover with heavy-duty foil. Bake at 375 for 3 hours, or 6 to 8 hours on low in crockpot. Remove brisket from liquid and place on another foil-lined baking dish. Cover with barbecue sauce. Bake at 350 for 30 to 45 minutes, basting every 15 minutes with sauce. Remove from oven and let rest 20 minutes before slicing. Make sure to slice across the grain not with the grain.
Stuffed Potato Balls
6 potatoes 6 slices mozzarella cheese
salt and pepper ½ cup shredded mozzarella cheese
Bake potatoes. Half potatoes and remove pulp from skins, leaving 1/8-inch potato around peel. ( Do not discard peels. Save for Baked Potato Skins on Tuesday). Grate and toss with salt and pepper. Form into 3-inch patties. Sandwich ¼-inch thick slice of mozzerela cheese between two patties. Cook about 3 minutes on each side in hot olive oil. Remove from pan and place on baking sheet. Top with grated mozzarella and bake in oven about 5 minutes until cheese is melted.
Asparagus with Lemon
1 pound asparagus salt and pepper to taste
½ cup shredded Parmesan cheese olive oil
1 teaspoon dill 1 lemon
Cut asparagus into 2-inch pieces. Place in boiling water and cook for 4 minutes, or until they are just crisp-tender. Drain. Add Parmesan and spices and stir. Drizzle asparagus with olive oil and juice from lemon. Toss gently to combine.
Frozen Fruit Salad
1 cup sour cream ¼ cup lemon juice
½ cup sugar ¾ cup raspberries or blueberries
1 cup drained crushed pineapple ½ cup chopped walnuts
2 mashed bananas
Mix all together and spoon into muffin tins lines with cup cake papers. Freeze. Remove from pan and place in freezer bags. Let sit for 5 minutes before serving.
Banana Oatmeal Cookies
½ cup butter ½ teaspoon baking soda
¼ cup shortening 1 teaspoon salt
1 cup sugar 1 teaspoon cinnamon
1 egg ½ teaspoon nutmeg
2 bananas, mashed 2 cups oats
1 ½ cups flour 1 cup chocolate chips
Mix butter, shortening, egg and bananas together until smooth. Add flour, soda and spices. Stir in oats and chocolate chips. Bake at 400 for 8 to 10 minutes.
Cream of Zucchini Soup
3 cups zucchini, peeled and grated 1 teaspoon seasoned salt
½ cup water ½ teaspoon parsley flakes
1 tablespoon dried onion 2 teaspoons chicken bullion
Place all ingredients in saucepan and simmer for 20 minutes. While it is simmering make the following white sauce.
2 tablespoons butter 1 cup milk
2 tablespoons flour 2 cups half and half
Melt butter in saucepan. Add flour and stir until smooth. Gradually stir in milk, whisking until smooth and thickened. Stir in half and half. Pour into zucchini mixture. Salt and pepper to taste.
Vegetable Medley Salad
1 cup frozen peas ¼ cup sour cream
1 cup chopped carrot ½ cup ranch dressing
1 cup drained corn
2 tablespoon chopped red onion
¼ cup chopped bacon
Thaw frozen peas between paper towels. Combine vegetables and bacon into bowl. Stir together sour cream and ranch dressing. Mix into vegetable mixture and stir well.
Parmesan Toast
6 slices Texas bread or ½ teaspoon garlic powder
hamburger buns ¼ cup grated Parmesan cheese
¼ cup butter, softened
Beat together butter, garlic and cheese. Spread on bread or bun halves. Place on baking sheet and broil until browned.
Candy Bar Fudge Pie
½ cup fudge sauce (page 4) 1 quart chocolate chip ice cream, softened
½ cup chocolate chips 1 cup coconut
2 cups crispy rice cereal 1 cup caramel sauce (page 26)
¼ cup sour cream
Combine fudge sauce and chocolate chips in small bow. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of the chocolate mixture. Combine remaining chocolate mixture and cereal in large bowl and mix to coat cereal. Press mixture over bottom and sides of lightly buttered pie plate. Freeze until firm, about 10 minutes. Combine reserved chocolate mixture and sour cream and mix well. Stir coconut into softened ice cream. Spread half the ice cream mixture in pie plate. Drizzle with half the chocolate mixture and half the caramel topping. Top with remaining ice cream and drizzle with remaining chocolate mixture and caramel sauce. Freeze pie, covered, until firm.
Chicken Tenders with Buffalo Sauce
6 boneless chicken breasts salt and pepper to taste
½ cup butter, melted 1 cup Franks Red Original Hot Sauce
Brush chicken with butter. Sprinkle with salt and pepper. Cut into strips. Place on foil-lined baking sheet coated with cooking spray. Bake at 400 for 20 minutes until chicken is cooked through. Arrange chicken in serving dish.
Stir together remaining butter and hot sauce. Pour over chicken.
Looking Ahead
Bake 2 extra chicken breasts for Chicken Bowtie Salad on Saturday.
Potato Skins
6 baked potatoes bacon bits
salt and pepper sour cream
shredded cheddar cheese
Half potatoes and scoop pulp out, leaving 1/8-inch potato around peel. Lightly salt and pepper inside. Sprinkle with cheddar cheese and bacon bits. Bake at 425 for 5 minutes. Serve with sour cream.
Bleu Cheese Dip
½ cup sour cream
¼ cup crumbled bleu cheese
Mix together.
Chocolate Molten Cake
1 ¼ cup semi sweet chocolate chips 6 large eggs
10 tablespoons butter 6 large egg yolks
½ teaspoon cardamom (optional) 1 teaspoon vanilla
½ teaspoon coriander (optional) 1 ½ cups powdered sugar
½ teaspoon cinnamon ½ cup flour
¼ teaspoon cloves
Melt chocolate, butter and spices over low heat, stirring until smooth. Cool slightly. Whisk eggs, yolks and vanilla in large bowl to blend. Stir in powdered sugar, then chocolate mixture and then flour. Pour into well-greased cupcake pan, filling to top. Bake at 425 for 10 minutes. Batter should rise slightly above pan, top edges turn dark brown and centers are soft and runny. Run small knife around cakes to loosen. Let rest 5 minutes. Place cookie sheet atop muffin tin and invert to remove cakes. Place on individual plates and serve with vanilla ice cream.
Italian Meatball Sandwiches
1 pound ground beef 3 8-oz cans tomato sauce
1 cup bread crumbs 1 can water
½ cup Parmesan cheese ½ teaspoon salt
1 teaspoon Italian seasoning ½ teaspoon oregano
2 teaspoons parsley 1/8 teaspoon pepper
1 teaspoon salt ½ cup Parmesan cheese
½ teaspoon pepper 6 deli buns
1 egg 6 slices provolone cheese
½ cup milk
Combine ground beef, bread crumbs, cheese and seasonings in large bowl. Beat together egg and milk and pour into beef mixture. Mix well and shape into meatballs the size of a walnut. Place on a foil-lined baking sheet. Bake at 350 for 25 minutes.*
In a saucepan, mix together tomato sauce, water, spices and Parmesan cheese. Bring to a boil. Lower heat and simmer on low for 20 minutes. Add baked meatballs.
Slice provolone cheese in half diagonally, forming triangles. Arrange 2 cheese triangles on each bun. Place on baking sheet and broil for a few minutes until cheese is starting to melt and buns start to brown. Remove from oven and place 3 to 4 meatballs on bun. Spoon sauce over meatballs
*To cook in crock pot, use extra lean ground beef. Spoon half the sauce in crock pot. Add meatballs and pour remaining sauce over meatballs. Cook on low for 6 to 8 hours or high 3 to 4 hours.
You can substitute canned spaghetti sauce in place of the sauce ingredients, if desired.
Roasted Zucchini Sticks
2 medium zucchinis
cooking spray
seasoned salt
Wash and quarter zucchinis. Coat with cooking spray. Sprinkle generously with seasoned salt. Place on foil-lined baking sheet. Bake at 425 for 15 to 20 minutes until browned.
Italian Crepes
3 eggs Nutella (this is a chocolate and hazelnut mixture
1 cup milk found in a jar by the peanut butter.)
1 cup flour 3 bananas, sliced
1 tablespoon sugar whipped cream
1 teaspoon vanilla chocolate syrup
Beat together eggs, milk, flour, sugar and vanilla. Heat skillet on medium heat. Coat bottom of pan with butter. Pour about ¼ batter in center of pan. Lift pan and move downward and around to spread batter around bottom of pan. Cook for 30 seconds to 1 minute or until lightly browned. Carefully turn and cook on other side for 30 seconds.
Warm Nutella in microwave for 1 to 2 minutes until soft. Spread Nutella over crepe. Arrange bananas over half of crepe. Fold in half. Top with whipped cream and drizzle with chocolate sauce.
Creamy Tarragon Chicken
6 boneless chicken breasts
2 tablespoons butter
salt and pepper
½ cup chopped onion
1 clove minced garlic
1 tablespoon tarragon
¼ cup flour
1 ½ cups cold water
1 cup sliced mushrooms
1 cup cream
Melt butter in skillet. Add chicken breasts. Sprinkle with salt and pepper and cook on medium heat about 5 minutes on each side. Sprinkle onion , garlic and tarragon over chicken and cook for another 5 minutes. Whisk together flour and water until smooth. Pour over chicken. Add mushrooms and cook for about 10 minutes until mixture thickens. Stir in cream and cook until mixture just starts to bubble. Serve over brown rice.
Brown Rice
1 cup brown rice
3 cups water
½ teaspoon salt
½ teaspoon olive oil
Measure rice and water into large microwave safe bowl. Stir in salt and olive oil. Cover and microwave for 40 minutes. Let sit for 5 minutes. Fluff with fork
Carrots Elegante
5 carrots 2 tablespoons orange marmalade
1 tablespoon butter 2 tablespoon water
Peel and slice carrots diagonally 1-inch thick. Melt butter in small saucepan. Stir in orange marmalade and water. Add carrots and bring to a boil. Lower heat and cover. Simmer for 7 to 10 minutes until tender.
Spinach Pear Salad
6 cups baby spinach ½ cup crumbled blue cheese
1 green pear, chopped ¼ cup pomegranate seeds or craisins
½ cup candied pecans
Toss all ingredients in large bowl. Drizzle with Pomegranate Dressing when ready to serve.
Candied pecans
2 tablespoons butter
2 tablespoons brown sugar
½ cup pecans
On medium heat, melt butter in small skillet. Add brown sugar and stir until dissolved. Add pecans and stir, coating pecans. Continue to cook and stir for 5 minutes.
Pomegranate Dressing
2 tablespoons olive oil 1 tablespoon white wine vinegar
2 tablespoons honey 1 teaspoon poppyseed
¼ cup Pomegranate juice* 1 teaspoon Dijon mustard
Measure all ingredients in bowl and whisk until well blended.
*Pomegranate juice can be substituted with cranberry or orange juice.
Vanilla Cream Chocolate Torte
½ cup semi sweet chocolate chips ¾ cup sugar
3 tablespoons milk 4 eggs, separated
1 teaspoon rum extract 2 tablespoons cocoa
1 tablespoon butter, softened
Combine chocolate chips, milk and rum extract in small saucepan. Melt on low heat, stirring frequently. Remove immediately from heat and stir until smooth. Beat egg whites until soft peaks form. Gradually add ¼ cup sugar, beating for 1 minute. Set aside.
Beat together butter and ½ cup sugar. Add egg yolks and beat 1 minute. On low speed, mix in melted chocolate mixture until combined. Add cocoa and beat until mixed in. Gently fold egg whites into chocolate mixture.
Spoon into 9 x 9-inch baking dish that has been coated with cooking spray. Bake at 300 for 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean. (You will want it to be slightly soft in the middle)
To serve, cut the torte into squares. Spoon a couple tablespoons of custard in the bottom of a bowl. Place a piece of torte on top of the custard.
Custard
1 ½ cups evaporated milk
3 egg yolks, lightly beaten dash of salt
½ cup sugar 2 teaspoons vanilla
Whisk together milk, eggs, sugar and salt in a heavy saucepan. Cook over medium heat, stirring frequently until bubbly and slightly thickened. Remove from heat and add vanilla. Cover with plastic wrap and refrigerate until cool.
Chicken Bowtie Salad
2 cups bowtie pasta 1 lime
1 mango, diced* 2 cups cooked chicken, cubed
1 avocado, diced ½ cup coleslaw dressing
1 cup grapes ¼ cup mayonnaise
3 green onions 2 teaspoons basil
1 cup celery, diced
¼ cup slivered almonds
Cook bowtie pasta according to package directions. Drain and place in large bowl. Add fruits and vegetables. Grate rind of lime into salad. Squeeze in lime juice. Add chicken and toss. Mix together coleslaw dressing, mayonnaise and basil. Pour over salad and mix well.
*Mangos have a thick, hard center core. The easiest way to dice is to cut slices from top to bottom around the core. You can then cut each section to the skin in squares and trim away the skin.
Sweet Potato Chips
1 medium sweet potato
Cut sweet potato into 1/8-inch thick slices. Layer on foil-lined baking sheet coated with cooking spray. Spray tops of potato slices. Bake at 400 for 15 to 20 minutes until tender and starting to turn brown.
Nutty Baklava
1 cup pecans, finely chopped
1 cup flaked coconut (optional)
½ cup brown sugar
1 teaspoon cinnamon
dash nutmeg
1 lb. phyllo pastry (found by the frozen pie crusts)
½ cup butter, melted
½ cup plus 2 tablespoons honey
½ cup water
1 tablespoon maple syrup
Spray 9 x 13-inch baking pan with cooking spray. Combine, pecans, coconut, brown sugar, cinnamon and nutmeg. Stir well. Layer 5 phyllo pieces, brushing each with butter, in pan. Spread a layer of nut mixture over phyllo. Repeat 2 more times. Top with another layer of 5 phyllo pieces. Cut into diamond shapes. Bake at 325 for 45 minutes. Heat honey, water and syrup. Pour over baked phyllo. Let set for at least 2 hours.
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Lacey Making Teddy Bear Cookies
