Wednesday, November 26, 2014

5 minute Microwave fudge

3 cups semisweet chocolate chips
1 can sweetened condensed milk
4 T butter
1 tsp vanilla
1/4 tsp salt

Put first 3 ingredients in microwave safe bowl. Microwave on high for one minute then stir. Be patient and let the heat of the bowl help the melting. If needed, put back in for 30 seconds and stir. Repeat as necessary. Stir in salt and vanilla. Spread in greased foil lined square pan. Refrigerate 2 hours. Remove foil and cut. Yum!

Friday, December 23, 2011

Caramel Brownies

I found this yummy recipe over on StacyJulian.com. We are already done with our Christmas baking for the year, but that doesn't mean we can't try these for New Years! :)


Caramel Brownies

1 German chocolate cake mix
1 bag of small wrapped caramels
2/3 cup evaporated milk
3/4 cup margarine
1 cup walnuts (choppped)
6 oz. chocolate chips
Melt the caramels and 1/3 cup evaporated milk together in medium saucepan and set aside. Mix together the cake mix, margarine, 1/3 cup evaporated milk and walnuts. Spread one half of the cake mixture in a 9×13 pan and bake at 350 degrees for 6 minutes. Sprinkle chocolate chips and drizzle melted caramel over partially baked mixture, drop remaining cake mixture on top. Bake 15 minutes more and cool completely.

Thursday, December 22, 2011

Banana Bread

I keep finding new and better banana bread recipes. This one is especially moist and perfect. I found it in the Worldwide Ward Cookbooks...Mom's best recipes.  It is called Anna's Banana Nut Bread, but I usually leave the nuts out of bread recipes. In the recipe, it says, "My friend calls this 'gourmet' banana bread because it is so moist and flavorful."


1 c. sugar
1/2 c. butter
2 eggs
3 bananas, mashed
1/4 tsp. salt
1 tsp. baking soda dissolved in 1 Tbsp. warm water
2 c. flour
3/4 c. walnuts, chopped

Cream margarine or butter and sugar toether. Add eggs and mix well. Stir in mashed bananas, mixing well. Add salt. Stir in baking soda and warm water mixture, stirring well. Mix in flour and stir in nuts. Put batter into two small well-greased loaf pans. Bake at 325 for 45-50 minutes or until loaves test done with a toothpick. Cool on wire rack. When cool, wrap in aluminum foil. Makes 2 small loaves.

Wednesday, November 23, 2011

Sheffer Green Jello

Kyle doesn't ask for a lot on holidays. I mostly get to do my holiday foods the way I like them. This is the one recipe he requests for special occasions. Green jello salad. Thanks, Beth, for the recipe. :)

1 large package of lime jello
1 package of cream cheese
pineapple if you like it!

Make the jello and let it set up. Put half the jello in the blender and add some cream cheese. I don't usually use all the cream cheese, just add as much as you want. depending on what you like. Then blend the second half. Mix the two together with a spoon. Put it back in the fridge to set up again. 

Monday, October 10, 2011

Mock Apple Crisp...a.k.a. Zucchini Crisp

If you have ever grown zucchini, you know that overnight your perfectly sized zucchini can morph into a monster-sized squash.  When they are that big, the seeds are huge and you can't resort to the normal methods of cooking. This recipe is a great way to use these gargantuan zucchini from your garden, and it is one of Kyle's specialities.  


Zucchini Filling
4-5 c. zucchini
1 c. sugar
1/4 c. brown sugar
1 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
1 1/2 t. cream of tartar
2 T. flour or cornstarch
pinch of salt


Crumb topping (I already increased the topping amounts to make it extra yummy)
3/4 c. flour
3/4 c. brown sugar
1 1/2 c. oatmeal
1/2 c. melted butter


Preheat oven to 375 F.  Peel, de-seed, and slice zucchini to look like an apple. Boil 2 minutes. Drain and cool. Mix the dry ingredients for the filling and stir into the zucchini. Pour filling into the casserole dish (9x13). Combine ingredients for the crumb topping--mix until crumbly and sprinkle over the filling. Bake for 30 min. at 375 F. Top with whipped cream or vanilla ice cream. Serve warm.

Friday, August 19, 2011

Zucchini Bread

3 c. flour (sifted)
1 T. cinnamon
1 t. salt
1 t. baking soda
1/4 t. baking powder

Mix together in separate bowl.

3 eggs, beaten
1 c. sugar
1 c. brown sugar
1 c. oil
1 T. vanilla

Mix in large bowl.
Stir in sifted ingredients.

2 c. zucchini, grated
1/2 c. nuts

Blend in.  (Can mix w/electric mixer.)

Pour into 2 greased and lightly floured 4 1/2 x 8 1/2 loaf tins.

Bake at 325 60-70 minutes, until toothpick comes out clean.
Turn out on cooling rack.


For what it's worth, someone tried this with chocolate chips and her grandkids told her not to do it again.


Monday, August 15, 2011

Ukrainian Borscht

My college roommate Jana served her mission in the Ukraine and loved to cook for us. This is one of the recipes I loved. Her hands always ended up purple from cutting the beets, but she didn't mind. I remember learning why Ukrainian food is so good...they love sour cream on everything! :D  Following is Jana's recipe as shared with my by her sister.


Most on-line recipes call for dill and some meat, but this is what she learned in Ukraine from a lady named Vera. It turned out pretty well when I made it. I didn't have quite enough beets, but other than that it was really good.

Ingredients
Equal amounts of carrots and potatoes. Slightly more beets and cabbage.
• 12 cups beef broth
• 2 med onions, peeled, quartered 
• 6 large beets, peeled, chopped 
• 6 carrots, peeled, chopped 
• 4 large russet potato, peeled, cut into 1/2-inch cubes 
• 3 cups thinly sliced cabbage 
• 3 Tbsp red wine vinegar 
• 1 cup sour cream 
• Salt and pepper to taste
• Garlic 
• Bay leaf
• Dill opt

Big pot of water
Can sauté veggies first. It gets the process done faster. (Gets a bit of oil in it too-which is traditional). You can also brown and boil a hunk of meat for it like you would for beef vegetable soup (which also adds fat). 
Start heating your water. 
To save your cutting board from staining cut beets, first and set aside. Then do carrots, onion and end with potatoes to soak up color and onion flavor. Put carrots and onions into water. Once it’s hot add potatoes bay leaf, bouillon and garlic. Then add beets. After they’ve cooked a while if you’ve cut them similarly you should not be able to tell carrots from potatoes etc. Add cabbage toward end otherwise it will disintegrate, but make sure it is soft before serving. Add Tomato sauce. Salt and Pepper. White Vinegar. ½ --1 tbs—(will get stronger when leftover so err on the side of less)



Notes:
I'd use a little 8 oz can of plain sauce (be careful they've starting adding all sorts of stuff to those little cans of tomato sauce and I always accidentally get one with basil or something). If you taste it and it seems to be lacking tomato then add some more. (I bet that's helpful--sorry I can't be more precise)
I's say 12 cups of liquid either water and beef boulioun or beef broth.

Consider this a rough draft of a recipe. I meant to update it after I made it but I didn't. Soup is forgiving though.

And of course the sour cream is put in each bowl when it's served not mixed into the pot.