Monkey Bread

I couldn't find a monkey bread recipe that didn't use refrigerated biscuits, or a bread machine. Since I didn't have either, I made up this recipe gleaning from other recipes. David really wanted Monkey bread, and I really wanted to use my tube pan that I got for Christmas.

• A batch of my MIL's roll recipe
• 1/2 cup white sugar
• 1 teaspoons ground cinnamon
• 1/2 cup margarine
• 1 cup packed brown sugar
• 1/2 cup chopped nuts (optional)

• Make the rolls and let rise for 2 hours or until double.
• Grease one 9 or 10 inch tube pan.
• Mix white sugar and cinnamon in a bowl.
• Divide the dough in 64 pieces and roll in cinnamon and sugar.
• Arrange pieces in the bottom of the prepared pan. Continue until all dough is placed in pan. (Until pan is about 2/3 full.) If using nuts, arrange them in and among the dough as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the dough.
• Let rise, covered, for 30-45 minutes.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Pork Chops and Rice

I made this for the boys and me the other night. I used Creole seasoning instead of Cajun, but they are pretty close. I reduced the recipe according to our needs. I only used a little seasoning and added more to mine, I didn't think the boys would like the spices. The Cajun seasoning tastes great! I also mixed the soup ans water before I put it in the pan. It's much smoother that way.

Pork Chops and Rice

3 center cut pork chops, bone-in
1 can Cream of Mushroom soup
1/2 can water
1 tablespoons of vegetable oil
garlic powder
Tony Chachere's Cajun seasoning (or equivalent)
garlic powder, to taste
1 cup rice

Heat oil on medium heat and brown pork chops.

When brown, drain oil and add can of soup. When can is empty, fill the can halfway with water and pour into pan and stir. If you want more gravy, you can add a little more water. Cover and simmer, stirring occasionally for about 30-45 minutes. If you simmer longer, the meat will be more tender. Mine fall off the bone!

Adjust seasonings as it cooks. Taste occasionally; add more garlic powder and Tony's to the gravy while it simmers.

Cook 1 cup rice as directed on package. You can use Minute Rice if you prefer.

Serve together and pour gravy over rice.

snowball cookies

I got this recipe from my Wymount ward cookbook. Submitted by Lori T*. I use the almond flavoring. They are so easy, buttery, and fit the season. You can fit a lot on one cookie sheet since they don't spread of rise. Only two batches and you're done and have 60 little cookies. I made these to give away for a ward activity, so we didn't eat them. OK I had one - seriously only one. But I sure wanted more!

1 c. butter
1/2 c. powdered sugar (plus more for later)
2 c. flour
1/4 tsp. salt
1 tsp. vanilla or almond flavoring
1/2 c. chopped nuts (optional)

Cream butter and sugar. Add flour, salt, flavoring and nuts. Combine well. Form into small balls. and place on ungreased baking sheet. Bake at 400 for 10-12 minutes. While still hot roll in additional powdered sugar

Baked Fish with Mushrooms

I found this on Mindy's recipe blog. It was so fast, easy and yummy. I used dried thyme.

Baked Fish with Mushrooms

1 lb fresh or frozen fish fillets, 1/2 - 3/4 inch thick
2 Tbsp butter
1 1/2 cups sliced fresh mushrooms
1/4 cup sliced green onions (2)
1 tsp snipped fresh tarragon or thyme
OR 1/4 tsp dried tarragon or thyme, crushed

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Arrange fish in a 2-quart rectangular baking dish, turning under thin edges. Sprinkle with salt.

2. In a small saucepan melt butter; add mushrooms . green onions, and dried tarragon, if using. Cook over medium heat until mushrooms and green onions are tender. Spoon mushroom mixture over fish; sprinkle with fresh tarragon, if using.

3. Bake, covered, in a 450 degree oven for 12 to 18 minutes or until fish flakes easily when tested with a fork.

Very fast, Very healthy!

Recipe from: Better Homes and Garden New Cook Book

Corn Noodle Casserole

Corn Noodle Casserole

• 1 (8 ounce) package uncooked egg noodles
• 1/2 pound ground turkey
• 1 (15 ounce) can canned or frozen corn
• 1 (10.75 ounce) can cream of mushroom soup
• salt and pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add noodles, cook for 6 to 8 minutes, until al dente, and drain.
3. Place turkey in a skillet over medium heat, and cook until evenly brown. Drain grease.
4. In a bowl, gently mix cooked noodles and turkey, corn, and soup. Season with salt and pepper. Transfer to the prepared baking dish.
5. Bake 20 minutes in the preheated oven, until bubbly.
   

Turkey Chili

I usually go for old standbys when I'm cooking for just me and the boys. But tonight I tried this. It was pretty good, but I would add more spices. It didn't have much of a kick. But the boys ate it. We topped it with a little sour cream and shredded cheddar. I put my changes into the recipe. The original is in the link.
Turkey Chili

• 1 pound ground turkey
• 1/2 c. onion, chopped
• 2 cloves garlic, minced
• 
• 1 red bell pepper, chopped
• 1 (19 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes, with liquid
• 1 (15.25 ounce) can whole kernel corn, drained
• 1/4 tsp. ground cumin, or to taste
• 1 c. beef broth
• 1/2 tsp. chili powder, or to taste
• 1 pinch red pepper flakes, or to taste
• 1/4 tsp. ground cinnamon, or to taste
• 1/2 tsp. salt
• 1/4 tsp. pepper

Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown. Mix in beans, tomatoes, corn and broth. Season with cumin, chili powder, red pepper flakes, cinnamon, salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add more broth if you want a more liquid chili.

Layered cookies

I made this for the ward Christmas party tonight. I didn't think bring week old cookies would be very good, but I didn't have much time. These are quick and soooo good. Faustin S* asked me for the recipe once and the S* family gave these out for their Christmas goodies one year. Try them!
I got the recipe from the FHE ideas on the Deseret Book website. They got the recipe from Lion House Recipes.

1/2 c. (1 stick) butter or margarine
1 c. graham cracker crumbs
1 c. shredded coconut
1 c. chocolate chips
1 c. butterscotch chips
1 c. chopped nuts
1 can (14 oz) sweetened condensed milk

Melt butter in a 9x13 baking pan. Sprinkle the remaining ingredients evenly over top in layers. Bake at 350 F for 30 minutes. After removing from oven immediately cut away from the sides. While still warm cut into squares.

I will melt the butter and mix in the graham cracker crumbs and press to form and even crust. I don't trust my sprinkling skills to be accurate.

Gingerbread houses

We made gingerbread houses last night with family. Email me if you want the template for the cut outs!

Gingerbread

2 ¾ c. sifted flour

½ tsp salt

1 tsp. ginger

2/3 c. molasses

1 egg

3 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. cloves

1/3 c. packed brown sugar

½ c. oil

Mix thoroughly and chill over night (at least four hours). Roll out on an oiled sheet aluminum foil and place on a cookie sheet. Bake at 300° F for 20-30 minutes Place pattern on hot bread and cut before it cools

Royal Icing

3 eggs whites (room temp!)

1 lb powdered sugar

½ tsp cream of tartar

Beat all at once until it stands with very stiff peaks. Takes several minutes. Cover with damp cloth to keep from drying.

Aunt Fannie's Dinner

I made this last night. Other users commented that it didn't have enough flavor so I used a can of rotel in stead of 1 cup of diced tomatoes to spice it up. Aaron and I thought it was great. The kids thought it was too spicy. I added some cheese to tone it down p didn't help much, but it made it really tasty!

Aunt Fannie's Dinner

• 1/2 cup uncooked elbow macaroni
• 1 pound ground beef
• 1/2 onion, chopped
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 (8 ounce) can tomato sauce
• 1 cup stewed, diced tomatoes
• 1 (15 ounce) can whole kernel corn, drained

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
3. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.

Nutty Toffee

I got this recipe from our HP ward cookbook. Channing D* submitted it. We got to sample some four years ago. This is the first time I've made this recipe. I altered it a little. Of all the goodies I've made this is the one I keep snacking on. Maybe that's because it's not as securely covered ;)

1 c. butter
1/4 c. water
1 c. sugar
1/4 c. corn syrup
1 c. chopped nuts (almonds, pecans etc - I used walnuts)
1/2 c. semisweet chocolate chips (a chopped milk chocolate bar would work great, but I didn't have one)

Combine first 4 ingredients in a saucepan over medium heat. Melt and bring to a boil, stirring constantly for about 7-10 minutes or until mixture turns a golden brown, becomes fluffy and starts to smoke. (I waited longer it never got to 275 F but it was golden brown, it seemed to turn out good) Removed from heat and mix in the nuts. Spread the mixture evenly on a greased cookie sheet. Sprinkle chocolate over toffee and spread as it melts. Score the toffee with a knife (into 1 inch squares) and let set for 5- 10 minutes (outside if it's cold!). Take toffee pieces off tray, break into pieces and enjoy!

Soft sugar cookies

This recipe comes from my Wymount Ward's cookbook. This was submitted by MaryAnn U*

3 1/2 c. flour
1/2 tsp baking soda
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg, unbeaten
1 1/2 tsp. vanilla flavoring
1 1/2 tsp. almond flavoring
1/2 c. sour cream

Sift together dry ingredients. Combine butter, sugar, egg and flavoring, then beat. Add sour cream, then flour mixture. Roll out. Cut to desired shapes. Cook on ungreased cookie sheet for 7 minutes at 400 F.

Banana Roll

This was served at our wedding reception. I have used it numerous times since then. My MIL got the recipe from a friend. She gave it to others and was consequently told it was a secret recipe and it was not to be shared. Oops. So here's the "secret" recipe.
Just mix it up in the blender.

3 eggs
3/4 c. sugar
2/3 c. mashed banana
1 tsp. banana flavoring (I just substitute vanilla)
1 tsp. baking soda
3/4 c flour

Beat together eggs and sugar for 5 minutes. Add remaining ingredients. Grease and flour a Jelly roll pan (or a 10x15 cookie sheet with a low side). Pour onto pan (make sure it's very even) and bake at 375 F for15 minutes (don't over bake!)
Sprinkle a flour sack - or towel (not terry cloth)- with powdered sugar. Loosen with spatula and dump cake onto towel. and roll up in a jelly roll (it's OK if the towel is rolled up inside). Cool for at least 20 minutes and then unroll and frost. Reroll and wrap until ready to cut and serve. Can be frozen.

Frosting:
1 8 oz. pkg cream cheese
4 tsp. butter
1 c. powdered sugar
1 tsp. vanilla
Beat well and add 1/2 c. nuts if desired.

Marnae's cookies

This is a version of the Urban legend/Nieman Marcus recipe. I got it from my freshman roommate Marnae T*. they make a ton. It's easy to halve and even quarter.
Use the blender to make a flour out of the oats. Use can also use the blender to chop the Skor bars. I never found Skor bars in TX, so I used a bag of Health Toffee bits.


2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. unbleached flour
5 c. blended oats
6 blended Skor bars
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
24 oz semisweet chocolate chips (I use less -about 18 oz)

Mix butter, sugars. eggs and vanilla. Add dry ingredients. Mix in Skor bars and chocolate chips. Bake at 350 F for 10 minutes.

Easy fudge

I got this recipe at an Enrichment back in 1998 from Jenn W*
3/4 c. butter
3 c. sugar
1 can (5 oz) evaporated milk -2/3 cup
1 pkg (12 oz) semisweet chocolate chips.
1 jar (7 oz) Marshmallow Creme
1 c. chopped nuts (optional)
1 tsp. vanilla

Lightly grease 13x9 or 9x9 pan. Microwave butter in a 4 qt microwave safe bowl on High for 1 minute or until melted. Add sugar and milk; mix well. Microwave for 3 minutes. Stir. Microwave for 2 minutes or until mixture begins to boil. Mix well, scrape sides. Microwave on High for 3 minutes, then stir. Microwave for 2 1/2 minutes more. Gradually stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature. Cut into squares. Yield 3 lbs!!!

This recipe can be halved - the marshmallow creme is a little tricky. But you must also halve the microwave time!

Peanut Butter Cookies

This is from the Better Homes and Gardens Cookbook

1/2 c. butter or margarine
1/2 c. peanut butter
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1 egg
1/2 tsp vanilla
1 1/4 c. all-purpose flour
Granulated sugar

In a large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and baking powder. Beat till combined, scraping sides of bowl occasionally. Bet in the egg and vanilla till combined. Beat in as much flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough till easy to handle (I actually add about 1/4 c. more flour).
Shape dough into 1 inch balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on a n ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake in a 375 F oven for 7 to 9 minutes, or till bottoms are lightly browned. Transfer cookies to a wire rack. and let cool. Makes about 36 cookies.

Gingersnaps

I am starting my holiday baking!
This recipe is from the Better Homes and Gardens Cookbook

2 1/4 c. all-purpose flour
1 c. packed brown sugar
3/4 c shortening
1/4 c. molasses
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp ground cloves
1/4 c. granulated sugar

In a large mixing bowl combine about half the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to medium high speed till combined. Beat or stir in remaining flour.
Shape dough into 1 inch balls. Roll balls in the granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 F oven for 8 - 10 minutes or until edges are set and tops are cracked. Cool cookies on cookie sheet for 1 minute, Transfer cookies to a wire rack and let cool. Makes about 48 cookies.

Baked Salmon

This came from the back of the salmon package. Aaron fixed us a fabulous meal. He made this side dish (and added some dried onion flakes) and some veggies and salad. The meal was good. But the salmon seemed a little weighed down. I prefer the light flavor of fish. The bread crumb made it a little heavy. I think Aaron also substituted basil for the thyme.

4 Salmon fillets
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/2 tsp thyme
1 stick butter
1 cup cracker crumbs (we used bread crumbs)
1/2 c. diced onions


Preheat oven to 350 degrees F. Season the fish with salt, pepper, paprika and thyme. Cover with fine cracker crumbs. Place in 9x13 glass pan (we used an 8x8 pan) Put diced onions on crackered (or breaded) fish. Pour melted butter over fillets. Garnish with slices of lime (didn't have any so he sprinkled on some lime juice) Bake for 25-30 minutes until done. Do not over cook.