Cranberry Salad

I made this for Thanksgiving. It's a tradition from Aaron's family. I halved it and added vanilla to the whipping cream. I don't have a food processor to slice the cranberries nicely, so I just chopped the cranberries (with an electric chopping appliance).

1 12 oz bag fresh cranberries, sliced
1 10 oz bag mini marshmallows
1 14 oz can crushed pineapple
1 pint whipping cream
3/4 cup sugar


The night before mix together marshmallows, cranberries and pineapple. Refrigerate.
The next day whip the cream using electric beaters. Slowly adding sugar and vanilla as you whip.
Fold whipped cream into the cranberry mixture.

Basic Bread Stuffing

This is the stuffing I made for Thanksgiving. I got it from the Joy of Cooking Cookbook. You can either use it to stuff a turkey or bake it in the oven. We didn't stuff our turkey. You can also adjust the ingredients depending on how moist you want it.

• 1 pound firm white sandwich, French, or Italian bread including crusts, cut into 1/2 inch cubes, or 10 cups lightly packed bread cubes
• 4-8 Tbsp butter
• 2 c. chopped onions
• 1 cup chopped celery
• 1/4 cup to 1/2 cup chopped fresh parsley (I used 2 Tbsp, dried)
• 1 tsp. dried sage
• 1 tsp. dried thyme
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/3 to 1 cup chicken stock
• 1 to 2 large eggs well beaten

1. Toast the bread cubes until golden brown - I put them on a 15x11 pan and broiled them for a few minutes. Turn into a large bowl.
2. Heat butter in a large skillet over medium-high heat until melted. Add onions and celery. Cook stirring until tender, about 5 minutes.
3. Remove from heat and stir in, parsley, sage, thyme, salt, pepper, nutmeg and cloves.
4. Stir into the bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the stuffing, stir in chicken stock and egg, a little at a time, until the stuffing is lightly moist but not packed together.
5. To use as stuffing reheat just before adding to the bird.
6. Or moisten with additional stock and/or egg and turn into large buttered baking dish (I used a 9x13 - a 11x15 would work also). Baking in a 350 F oven until the top has formed a crust and the stuffing is heated through, 25-40 minutes.

Oven Roasted Potatoes

I've used this recipe several times, so I was surprised I hadn't posted it yet. I don't put in the dill weed, and use only a dash of cayenne pepper (instead of crushed red pepper flakes). I've also baked these another way. I cut them into wedges, microwave them for about 4 minutes (about half done), and then mix them with the oil and herbs. Then I pan fry them on the stove in a large skillet.

Oven Roasted Potatoes

• 1/8 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 4 large potatoes, peeled and cubed

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Chicken Salad Wraps

As always I changed this a little. The recipe reflects the changes. I also shredded the lettuce and mixed it in, but you can leave the lettuce whole as well. I made it last more than 6 tortillas.

Chicken Salad Wraps

• 2 chicken breasts cooked and shredded
• 1/4 cup chopped onion
• 1/4 cup ranch dressing
  
• 4 tablespoons fresh salsa
• 1/2 cup shredded cheese
  
• salt and pepper to taste
• 6 (10 inch) flour tortillas
• 12 lettuce leaves

1. In a small bowl combine the chicken, onion, ranch, salsa, cheese, salt and pepper. Mix together.
2. Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

pastry for double-crust pie

From the Better Homes and Gardens Cookbook.

2 c. all-purpose flour

1/2 tsp. salt

2/3 c. shortening

6-7 Tbsp. cold water

1. Stir together flour and salt. Using a pastry blender (I finally have one), cut in shortening till pieces are pea-size.
2. Sprinkle 1 Tbsp. of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 T. of water at a time, till all the dough is moistened. Form dough into a ball.
3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
4. To transfer pastry, wrap it around the rolling pin. Unroll into pie plate, being careful not to stretch pastry.
5. Trim pastry even with edge of pie plate. Crimp edges as desired.
6. Roll remaining dough into a circle about 12 inches in diameter. Cut slits in pastry to allow steam to escape. Place remaining pastry over filling; trim 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes.
   

Apple pie

I made this last night per David's request. We have an abundance of Granny Smith apples right now. It's the first time I've made apple pie. It is from the Better Homes and Gardens Cookbook. I sliced the apples way too thin, so they turned to mush, but it still tasted good. I did not use the lemon juice, the raisins or nuts.

1 recipe pastry for double-crust pie
6 cups thinly sliced apples
1 Tbsp lemon juice (optional)
3/4 c. white sugar
2 Tbsp flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 c. raisins or chopped nuts (optional)

On a lightly floured surface roll out half of the pastry dough into circle 12 inches in diameter. Place in 9-inch pie plate (you can wrap it around the rolling pin and unravel it into the pie pan). Roll out the remaining dough to a circle about 12 inches wide.
In a large bowl mix sugar, flour, cinnamon and nutmeg. Add sliced apples and lemon juice if apples are not tart. Granny Smiths are tart enough so I didn't add the lemon juice. Add raisins or nuts if desired. Gently toss till coated.
Transfer apple mixture to the pastry lined pie plate. Trim pastry to edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edges as desired.
To prevent overbrowning, cover edge of pie with tin foil. Bake in 375 F oven for 25 minutes. Remove foil. Bake for 25-30 minutes more. or until top is golden. Cool on wire rack.

Chewy Choc-oat-chip Bar Cookies

This recipe comes from the Quaker Oatmeal canister. I made it this morning for a get-together at the park.

1 c. butter or margarine
1 1/4 c. brown sugar
1/2 c. white sugar
2 eggs
2 Tbsp. milk
2 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp salt
2 1/2 c. oats
12 oz semi-sweet chocolate chips
1 c. nuts, chopped (optional)

Preheat oven to 375 F. Beat together margarine, and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt. Stir in oats, chocolate chips and nuts. Mix well. Press dough into ungreased 13 x 9 in baking pan. Bake 30 to 35 minutes.

Balsamic Bruschetta

I made this for Gourmet Girls (our Enrichment cooking group) on Thursday. As usual I changed a few things. I brushed olive oil on the bread before I broiled it in the oven. I also used grated Parmesan (instead of shredded), and topped it with mozzarella and broiled it again until the cheese was melted.

Balsamic Bruschetta

• 5 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 baguette, sliced and toasted

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Mozzarella Mushroom Chicken

I made a few changes from the original recipe. It called for way too much cheese.

Mozzarella Mushroom Chicken

• 3 tablespoons olive oil
• 2 skinless, boneless chicken breast halves ( I cut them in half to create 4 servings)
  
• 1 tablespoon fresh basil
  
• 1 clove garlic, minced
• 4 oz fresh mushrooms, sliced
• 1 cup shredded mozzarella cheese

1. Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with basil and garlic. Cook 1o minutes on each side, or until juices run clear. Set chicken aside, and keep warm.
2. Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

Very easy, very good.

Creamy Potato Soup

I got this from a class I took at BYU. Nikki brought it in. I changed a few things in the directions. This makes a lot, so you can halve it for 4 servings.

3 c. chicken broth
1 c. celery, chopped
1/2 c. onion, chopped
5 c. potatoes, diced
1 tsp. salt
1 tsp. pepper
3/4 c. butter or margarine
3/4 c. flour
1 qt half & half ( I used milk)
2 c. grated cheese (8 oz)

Mix broth, celery, onions, potatoes salt and pepper in a 4 qt pot. Cook for 10 minutes.
In a separate saucepan, melt butter. Mix in flour thoroughly with a wire whisk. Add milk and mix until thick and bubbly. Add in cheese and mix until melted.
Add cheese sauce to vegetables. Simmer over low heat until vegetables are tender - no more than 30 minutes.

5-Minute Chocolate Mug Cake

Aaron got this from of the nurses on NICU

1 coffee mug
4 Tbsp all-purpose flour
4 Tbsp white sugar
2 Tbsp baking cocoa
1 egg
3 Tbsp milk
3 Tbsp oil
3 Tbsp chocolate chips (optional - but highly recommended)
some nuts (optional)
small splash of vanilla

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips, nuts and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to share)

This is also called the most dangerous chocolate cake recipe in the world. Why? Because now we are 5 minutes away from chocolate cake at any time of the day or night!