New Favorite

My kids love cheese quesadillas and have found a new favorite. These UNCOOKED tortillas can be quickly cooked on a hot skillet. Brown them on both sides, throw on a little cheese, fold in half and you have the perfect after school snack.
Once you try these, you will never buy prepared tortillas again! Jaymon says they are "Just like Cafe Rio!" I find them at Reams (or any associated food store) in the refrigerated section.

Orange Cream Cheesecakes

The base of this cheesecake is a store-bought Jello Cheesecake mix. With the addition of some orange zest and a dollup of whipped cream, it tastes like a gourmet dessert.

1 pkg. sugar cookie dough (found in refrigerator section)
1 box Jello Cheesecake Dessert Mix (Plain)
1 1/2 cups milk
1 tsp. vanilla
2 T. grated orange zest
whipping cream & orange slices

Bake sugar cookies according to package directions. Cool. In the bottom of a small dessert cup or teacup, place one cookie and press down to form crust.
Beat the cheesecake filling mix and milk on low speed for 30 seconds (reserve the graham cracker crust mix for another use). Beat on medium speed for 3 minutes. Stir in orange zest and vanilla until combined. Spoon filling mixture over each cookie. Refrigerate for at least one hour. Top each cheesecake cup with whipped cream and an orange slice.

Tomato Chicken Fettucine Alfredo

This is a traditional fettucine recipe, except it calls for a can of crushed tomatoes. So creamy and delicious!

1/4 c. butter
1/4 c. olive oil
2-3 boneless, skinless chicken breasts, cut into small pieces
1/2 cup finely chopped onion
1/2 tsp. minced garlic
1 cup whipping cream
1 dry envelope packet alfredo sauce mix
15 oz. can Italian tomatoes (puree in blender)
1/2 tsp. salt
1/2 tsp. pepper
2 T. dried parsley
2 T. dried basil
1 pound hot cooked pasta (I use fettuccine)
1/2 cup grated Parmesan cheese

Heat water to cook pasta when you start to make the sauce. In a large, heavy skillet, heat olive oil and butter. Add chicken, onion and garlic. Saute until chicken is lightly browned. Stir in Alfredo sauce mix, whipping cream, tomatoes, salt and pepper. Reduce heat and simmer 3-5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Cook pasta according to package directions, drain. Toss the cooked pasta with the sauce in a large bowl.

Mock Magleby's Rolls

These Parmesan covered rolls are so easy to make and go great with almost any entree.

frozen roll dough (I use Terrell's Rolls in freezer section)
1 stick butter
1 cup Parmesan cheese
1-2 tsp. dried parsley
1 tsp. garlic salt

Partially thaw dough. Melt butter in a small bowl. Mix Parmesan, parsley and garlic salt in another bowl. Roll dough in butter, then in cheese mixture. Place on greased cookie sheet and allow to raise the rest of the way. Bake at 350 for about 15-20 minutes or until lightly golden brown.

Banana Oat Cookies

These cookies are soft, moist and stay that way for several days when stored in a covered container. The original recipe called for raisins, but chocolate chips are a great substitute.

1 c. shortening
1 c. sugar
1/4 c. honey
2 eggs
2 c. flour
3 c. oats
1 tsp. salt
1 tsp. baking soda
3 smashed ripe bananas
1 c. chocolate chips
2 c. butterscotch chips (optional) - if you omit them, add more chocolate chips

Cream shortening, sugar and honey Add eggs and bananas. Combine the flour, soda and salt. Add to creamed mixture. Stir in the oatmeal, then the chocolate and butterscotch chips. Stir until just combined. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 for about 12 minutes or until lightly browned.

Fried Rice

This recipe is great to whip up when you have leftover rice.

1 1/2 cups cooked rice
1/2 c. frozen peas
1 egg, scrambled
1 clove garlic (minced)
1/8 c. cooking oil
2 slices ham, diced
2 bunches green onion, diced
1/4 tsp. grated fresh ginger root
Soy Sauce

Heat oil in wok. Add green onion, garlic and ginger. Cook and toss until onions are tender. Remove from wok. Add the ham and toss until lightly browned. Add all ingredients back into the wok including the onions, peas, egg and rice. Cook and stir until mixture is hot and lightly browned on the edges. Before serving, stir in desired amount of soy sauce, cook and toss in hot wok.

Grilled Chicken Salad Wraps

These are fast, easy and full of flavor!

1/3 cup light mayonnaise
2 T. sour cream (can use fat free)
3 T. chopped cilantro
3 green onions, chopped fine
2 stalks celery, chopped fine
2 tsp. hot sauce (I use Tabasco)
2 1/2 cups cooked, chopped chicken (I use rotisserie chicken)
2 cups grated cheddar cheese
6 flour tortillas
Pam cooking spray

Mix together all of the ingredients except the cheese and tortillas. Spread chicken mixture down the center of each tortilla and sprinkle the cheese on either side of that. Roll up. Spray the top and bottom of each wrap with cooking spray and sprinkle with salt and pepper. Place wraps, seam side down into a frying pan and cook on medium heat until warm, brown and crispy Remove from pan and slice in half to serve.

Chocolate Revel Bars

These are so delicious, but very rich. Cut them in small squares and serve with a glass of milk. The kids enjoyed these on Superbowl Sunday.

1 c. butter, softened
2 c. brown sugar, packed
2 eggs, beaten
1 T. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. quick cook rolled oats
1 c. chopped pecans (optional)

Cream the butter and sugar. Add eggs and vanilla. Mix in flour, salt and baking soda. Stir in rolled oats. Press 2/3 of oat mixture in to the bottom of a greased 13x9 pan to create crust. Spread chocolate topping over the top. Drop the remaining dough by spoonfuls on top of the chocolate topping. Sprinkle with nuts. Bake at 350 degrees for 25-30 minutes until golden. Cool and slice.

Topping:

1 (12 oz.) pkg. semi sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1/4 c. butter
2 tsp. vanilla
1/2 tsp. salt

Combine all ingredients in saucepan and cook over medium heat, stirring until chocolate has melted.

New Look Meat Pie

This recipe for meat pie was once a popular school lunch main dish in Nebo School District. That was back in the day when school lunch was homemade and much more healthy :0) Korry's grandma taught me all her secrets and I'll share them here for the first time...

1 1/2 lb. ground beef (or leftover, shredded roast beef)
3-4 carrots, peeled and chopped
4-5 potatoes, peeled and chopped
1/2 bag frozen peas
beef gravy (recipe below or use beef gravy packets)
1 pie crust (recipe below)

Cover the bottom of a cookie sheet with butter. Salt and pepper the bottom of the pan.

Peel and chop carrots and potatoes and boil them in salted water for about 10-15 minutes until crisp/tender. Drain and pour into pan on top of butter, salt & pepper.
Season ground beef with salt & pepper, brown and drain. Sprinkle beef on top of vegetables. OR you can shred the leftovers from a roast and sprinkle on top instead.

Make gravy and pour over the top of the ground beef.

Roll out crust. into a square just larger than the pan.
Take rolling pin and roll crust onto it.
Gently unroll the crust over the top. Tuck in and pinch the edges to create a nice seal all around the pan.
Using a pair of scissors or kitchen shears, cut small slits in the top of the dough to vent. Bake at 375 degrees for 35-45 minutes or until top is lightly golden brown. Cut in squares to serve.

GRAVY RECIPE:

4 -5 cups water
3-4 T. good beef base (or more if deeper flavor is desired)
2-3 stalks celery
1 small yellow onion, chopped
1 cup flour
water to thin the flour & create a roux

Boil celery and onion in water for about 15 minutes or until vegetables are soft. Add the beef base and stir to dissolve. Beef base is much more flavorful and delicious than beef bullion.
Create a roux to thicken the gravy by pouring the flour into a small bowl. Slowly add water and stir until the mixture is the consistency of gravy. If you get it too thick, add more water, too thin, add more flour. Stir the roux into the vegetable mixture and whisk vigorously. Continue to boil and whisk mixture until it thickens into a nice gravy. Sometimes I mix the gravy in a blender or food processor to puree the onion and celery.

BOILING WATER PIE CRUST:

3/4 c. shortening
1/4 c. boiling water
3 T. milk
2 c. flour
1 tsp. salt

Pour hot water over shortening and begin to mix with an electric mixer. Continue beating until the mixture becomes light and fluffy like whipped cream. Add the dry ingredients and beat until just combined and mixture forms a ball and pulls away from the sides.

Pour mixture from bowl and form into a ball. Gently roll out on a floured surface into a square larger than the pan you are covering.

Turkey Wraps

The girls have been taking these in their lunches. I like to use whole wheat flat bread (I like the "Flat Out" brand) but any tortilla can also be used.

tortillas or flat bread
sliced turkey breast
favorite sliced cheese
favorite sandwich fixings (lettuce or spinach, tomatoes, bacon, pickles, etc.)
light garden herb cream cheese

Spread 1-2 T. cream cheese on each tortilla or flat bread. Cover the top with turkey. Place cheese in the very center along with desired vegetables. Roll up and slice in half.

Mini Burgers & Fries

Our kids love these mini burgers. For some reason, eating something tiny just seems more fun and yummy. I buy the rolls at Shirley's Bakery.

ground beef
salt & pepper
Lawry's Seasoning Salt
cheddar or jack cheese, sliced
condiments
dinner rolls
russet potatoes
canola oil (for frying)

Form hamburger into small patties. Season with salt, pepper and seasoning salt. Grill on the BBQ. Place a cheese slice on patties and allow to melt while still on the grill. Serve with your favorite condiments. We like to caramelize an onion by slicing it up and frying the slices in 2 T butter and 1 T olive oil until softened and golden brown.

For Fries:
Cut potatoes into strips and soak in cold ice water for about 15 minutes. Remove from the cold water and dry on paper towels. Heat grease to about 350 - 375 degrees in either a pot or a deep fryer. Fry potatoes until golden brown.

For Fry Sauce:
Pink Sauce: Mix equal parts ketchup and mayo
White Sauce: Mix equal parts buttermilk and mayo

Raspberry Shortcake

Reams had raspberries on sale this week and as soon as I saw them, I thought of this recipe. It's one of my favorites. It looks fancy, but is really SO EASY!

1 box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
1 small container fresh raspberries
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Preheat oven to 350 degrees and spray muffin tins with non-stick cooking spray. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes. Using about 1/3 cup of batter for each cupcake, spoon the batter into muffin tins. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Immediately remove the cupcakes from the pan and cool completely on a cooling rack.
When the cakes bake, they look like little souffles and are lighter and fluffier than a regular cupcake.

Using a fork, coarsely mash the container of raspberries in a medium bowl (Save a few whole raspberries for garnish if desired). Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

To Assemble
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

***to make this recipe lighter, use light Cool Whip instead of whipping cream.

Tomato-Basil Soup

The other tomato-basil soup recipe on this site is made with fresh tomatoes. This recipe uses canned tomatoes so you can enjoy it even during the cold winter months. We LOVE it with hot grilled cheese sandwiches.

1-2 T. olive oil
1 onion, diced
3-4 cloves chopped garlic
2 (2 lb.) cans diced or whole tomatoes
2 cups chicken stock
1 small can tomato paste
1/2 cup fresh chopped basil (or 2 T. dried basil)
1-2 cups whipping cream
salt and pepper to taste

Saute onion in olive oil until translucent. Add garlic and canned tomatoes with juice. Bring to boil. Add tomato paste and chicken stock then return to a boil. Reduce heat and let simmer for about 15 minutes. It should be chunky and starting to thicken up. Remove from heat and puree (either in a blender, food processor, or with a hand held stick blender - I use a Braun). Return to low heat and add the whipping cream and basil. Bring back to a boil and boil for 3 minutes, stirring occasionally. Add salt and pepper to taste. If it seems to thick, add more chicken stock and if it is too thin, continue boiling it until it thickens up. Makes about 8 cups of soup.

Orange Cream Fruit Salad

My girls ran across this recipe and wanted to try it out. They made it all by themselves and told me, "Mom, you better put this on your blog!"

1 can pineapple tidbits
1 can lite peach slices
2 granny smith apples, peeled and chopped
1 can mandarin oranges
2 bananas cut in chunks
1 small pkg. instant vanilla pudding mix
3/4 c. milk
3/4 c. sour cream
2-3 T. sugar
1/3 cup frozen orange juice concentrate, thawed

Mix together the instant pudding and milk. Stir well and allow to thicken in the fridge for a few minutes. Stir in the sour cream, orange juice and sugar. In a separate bowl, add all the fruit (drain all canned fruit) and mix well. Gently stir in the orange dressing. Cover and refrigerate a few hours before serving.

Roasted Veggies

This is one of our families favorite side dishes. You can use any of your favorite veggies. We like carrots, potatoes or sweet potatoes.

veggies
olive oil
Kosher Salt
pepper

Cover a cookie sheet with tinfoil. Chop veggies into small strips or squares. Spread on cookie sheet. Sprinkle olive oil all over veggies and toss to coat. Sprinkle salt and pepper over the top. Bake at 400 degrees for about 45 minutes or until nicely browned and fork tender.

Chicken Cashew Pasta Salad

I had some leftover rotisserie chicken, so I threw this salad together Sunday night. The kids have been enjoying it in their lunch along with some sliced oranges this week.

1/2 pkg. bowtie pasta (farfalle)
1/2 pkg. curly pasta (fusilli)
2 cups cooked, chopped chicken
1 cup chopped celery
1 cup red grapes
1 cup pineapple tidbits (optional)
1 small can mandarine oranges (optional)
1/4 c. chopped green onion
1 cup cashews (optional)
1 cup light mayonnaise (I like Best Foods light)
1 cup sweet salad dressing (I use either Coleslaw Dressing or Briannas Poppy Seed)
salt & pepper to taste

Cook pasta according to pkg. directions, then cool. In a large bowl, mix the cooled pasta, chicken, celery, grapes, pineapple, mandarin oranges and green onion. In a small bowl, mix the mayo, dressing, salt and pepper. Stir everything together until well coated. Refrigerate. Just before serving, stir in cashews.

If there are any ingredients you don't like, just leave them out.

Old Fashioned Oatmeal Cake

When I take a bite of this supermoist cake, I am transported straight back to my grandma Moore's kitchen. This is serious comfort food.

1 cup oatmeal
1 1/2 c. boiling water
1 cup granulated sugar
1 cup brown sugar
1/2 cup oil
2 eggs, divided into whites and yolks
1 1/2 c. flour
1 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
1 tsp. cinnamon

In a small bowl, pour the boiling water over the oatmeal and set aside. Separate the egg whites and yolks then beat both with a fork. In a mixing bowl, mix the sugars, oil and egg yolks. Add the dry ingredients and mix well. Add the oatmeal mixture and mix again. Finally, mix in the egg whites. Pour into a greased and floured 13x9 pan. Bake at 350 degrees for 30-35 minutes. Frost while hot:

Frosting:

In a saucepan, mix 6 T. butter, 1 cup brown sugar and 2 T. evaporated milk. Bring to a boil, then remove from heat. Add 1/2 cup coconut and 1/2 cup chopped walnuts. Pour and spread mixture all over the top of the cake. Serve warm or cooled.

Veggie Pizza

You can add any of your favorite veggies to this pizza and can make it lower in fat by using reduced calorie crescent rolls, low fat cream cheese and low fat cheddar cheese.

• 1 tube Pillsbury crescent rolls (or Pillsbury recipe creations dough)
• any savory flavored cream cheese (I like the garden veggie flavor)
• shredded cheddar cheese
• favorite vegetables chopped (cauliflower, carrots, green onion, tomato, cucumber, red or green pepper, celery, broccoli,etc.)

Remove crescent dough from tube and lay out in one big rectangle, pinch all seams and roll with a rolling pin to smooth (if you use the Recipe Creations dough, it is already in a big rectangle). Place rectangle on a baking sheet and bake according to the package directions. Watch for the rectangle to get lightly browned. Remove from oven and cool.

Spread cream cheese all over the top then cover with shredded cheddar cheese. spread veggies around all over the top. Refrigerate Cut into squares to serve.

Cheesy Pork Chops & Rice

This one-pan meal can be thrown together in minutes. Super easy for a busy work night!

1 1/2 c. long grain rice
3 cups cold water
1 pkg. Lipton onion soup mix
1 c. shredded cheddar cheese (+more for top)
2 cans cream of mushroom soup
4-6 pork chops

In a 13x9 pan, mix the rice, water, soup mix and cheese. Place pork chops on top. Cover the top with mushroom soup. Cover the pan with tinfoil and bake at 350 degrees for 1 hour. After 1 hour, remove tinfoil, cover the top of the pork chops with more cheese and continue cooking for 30-40 more minutes. Allow to sit for a few minutes before serving.

Cinnamon Oat Pancakes

I'm trying to be more healthy in 2009 and these pancakes are the perfect place to start. The wheat flour and oats make the pancakes hearty and healthy. I cooked the batter plain for my kids, but added the oat & almond topping for the grown ups, which made them over-the-top good!

2 c. flour
1/3 c. whole wheat flour
1/3 c. quick cooking oats
1/4 c. sugar
2 tsp. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
2 1/4 c. buttermilk
2 eggs, beaten
2 T. vegetable oil

Combine the dry ingredients. In a separate bowl combine the buttermilk, eggs and oil. Stir the wet ingredients into the dry and mix until just combined.
Drop batter on to hot skillet and fry pancakes on both sides.

***If desired, make topping mix (below) and sprinkle 2-3 tablespoons of the topping mix onto the skillet, then pour batter on top of that and sprinkle 2-3 more tablespoons of the topping on each pancake. This bakes a sweet, nutty topping into both sides of the pancake. You can also sprinkle more topping mix on top after the pancakes have been cooked.

TOPPING:
1/4 c. brown sugar
1 tsp. cinnamon
1/4 c. rolled oats
1/4 c. chopped almonds or pecans

Savory Cheese Ball

I tried a new cheese ball recipe this year and really liked it. This whips together in minutes and goes well with any kind of cracker, veggie or chip.

2 (8 oz.) packages cream cheese
1 cup grated cheddar cheese
1 T. Worcestershire sauce
1/4 t. celery salt
1/4 t. salt
1/4 t. garlic salt
1 c. chopped pecans

Mix the cream cheese until smooth. Stir in the grated cheddar cheese and the other spices. Divide mixture and shape into two balls. Roll in chopped pecans, then cover in plastic wrap. Refrigerate until serving. Keeps well in the fridge.

Swedish Rosettes

Shirlene made these and brought them over one morning. They look beautiful and taste delicious. My kids compared them to carnival funnel cakes.


Batter
2 large eggs
1 cup milk
1 cup unsifted flour
1 tablespoon granulated sugar
2 teaspoons vanilla extract

In a medium bowl, combine eggs and milk. With fork or wire whisk, mix well. Stir in flour, sugar and vanilla extract; blend until smooth. Cover with plastic wrap. Refrigerate one hour or overnight.

In a 5-quart Dutch oven, heat 2 quarts vegetable oil to 365 degrees F on a candy thermometer. Attach selected iron to handle. Dip iron into hot oil for 15 seconds; drain slightly on paper towel. Dip lower part of hot iron into batter, letting excess drip back into bowl. (Do not get batter on top of iron.)

Dip iron into hot oil; as batter becomes cooked, it will loosen and drop into oil. Cook until golden on one side; turn and cook on other side. Repeat. As pastries turn golden, remove with a slotted spoon and drain on paper towels.

Pastries may be sprinkled with confectioners' sugar or cinnamon-sugar. Tart shells may be filled with sweet or savory fillings.

Here is a picture of a Swedish Rosette Cooking Set. You can buy them on E-bay and Amazon.

Donelle's Double Chocolate Bundt Cake

This cake looks beautiful and tastes phenomenal! I usually don't get too excited about chocolate cake, but this is an exception. OH MAN!

1 box chocolate cake mix
1 small pkg. instant chocolate pudding
4 eggs
3/4 c. oil
3/4 c. water
1 (8oz.) container sour cream
1 tsp. vanilla
1 bag chocolate chips
nuts can be added if desired

Mix the first five ingredients. Add the sour cream and vanilla. Mix again. Stir in the chocolate chips. Pour into a greased bundt pan. Bake at 350 degrees for 55 minutes. Pour warm frosting over the top allowing it to drip down the sides of the cake. Sprinkle top of cake with powdered sugar or with chopped nuts.

Frosting for bundt cake:

3 T. cocoa
6 T. milk
1 stick margarine
2 c. powdered sugar

Bring cocoa, milk & margarine to a boil, then remove from heat. Whisk in 2 c. powdered sugar and beat until smooth. Immediately pour over cake. (You may want to sift the powdered sugar to keep the frosting from getting lumpy). Use the same sifter to dust the top of the cake with powdered sugar after frosting. I use a small wire strainer for this.

Santa Pancakes

We made these on Christmas Eve morning. The kids loved them! You can use any pancake recipe or mix. But hey....make them from scratch...you know you want to (my buttermilk pancake recipe is included below)!

As you pour the pancake batter onto the hot pan, pour it into a teardrop shape instead of a circle. This gives you the right shape to create the Santa face.

Pancake batter
strawberry or raspberry jam (or fresh strawberries/raspberries)
can of whipping cream
mini chocolate chips

Bake pancakes in teardrop shapes. To decorate, cover the top of the teardrop with jam to resemble a hat. Using whipped cream, make a mustache and beard. Decorate both the beard and the hat, ending with a dollop of whipped cream on the top of the hat. Add chocolate chip eyes. Serve warm!

Delicious Scratch Buttermilk Pancakes

1 c. flour
1 T. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1 beaten egg
1 c. buttermilk
2 T. oil

Mix all dry ingredients. Add buttermilk, egg and oil. Stir until just mixed (over-mixing will cause toughness). Batter will be lumpy. If batter is too thick, add more buttermilk to thin.

***My favorite "mix" to use when I'm in a hurry is the Cracker Barrel Pancake Mix or Hungry Jack Traditional Pancake Mix.

Sonia's Baked Chicken

My friend Sonia made this chicken for an Elder's Quorum dinner we attended. The chicken was so tender and perfectly seasoned....I left with the recipe! This was great served with mashed potatoes and vegetables, but would be equally good with baked potatoes or rice.

chicken breasts
egg (beaten)
saltine crackers
salt, pepper, garlic salt
oil
Monterrey jack cheese
canned mushrooms

Dredge chicken breasts in beaten eggs and then in the saltine crackers (salt, pepper and season the crackers beforehand). In a skillet, heat some oil and fry the chicken on both sides until nicely browned. Transfer chicken to a baking dish and cover each piece with a slice of jack cheese. Sprinkle mushrooms all over the top. Bake at 350 degrees for about 30 minutes or until juices run clear.

Caramel Pecan Brownies

These brownies are super-moist and very similar to a Texas sheetcake, but the cooked frosting has a wonderful caramel flavor.

1 c. butter
1 c. water
1/4 c. baking cocoa powder
1/2 c. buttermilk
2 eggs
1 t. baking soda
1 t. vanilla
2 c. sugar
2 c flour
1/2 tsp. salt
1 cup chopped pecans, toasted

Cook first three ingredients in a small saucepan over low heat until melted. Remove from heat.
Beat buttermilk, eggs, soda and vanilla with an electric mixer until smooth. Add cocoa mixture, beating until blended.
Combine sugar, flour and salt; gradually add to the buttermilk mixture, beating until just blended. Mixture will be thin. Grease and flour a 15x10 pan. Pour batter into pan and bake at 350 degrees for 20-25 minutes until a wooden spoon inserted in center comes out clean. Cool cake on a wire rack.

Frosting:

1/2 c. butter
1 c. packed brown sugar
1/4 c. milk
2 c. powdered sugar
1 t. vanilla

Melt butter and brown sugar in a pan. Once melted, add milk and bring to a boil. Remove from heat and whisk in powdered sugar and vanilla. Whisk until smooth. Pour over top of cooled brownies. Top with chopped pecans.

Janet's Shrimp Dip

Janet brought this shrimp dip to our luncheon. The creamy dip and salty chips were the perfect appetizer.

1 block cream cheese
1 cup sour cream
1/2 c. mayo
2 T. Worcestershire sauce
1 c. cottage cheese
1 small can small shrimp (peeled and de-veined)

Mix the cream cheese until fluffy using a rotary mixer. Slowly add the sour cream and then mayo, mixing well after adding. If you don't pre-mix the cream cheese, you will get big lumps of cream cheese that you can't beat out. Mix in the Worcestershire sauce. With a spoon, stir in the cottage cheese and shrimp. Refrigerate before serving. Serve with plain potato chips.

Karen's Spinach Salad

My co-workers and I had a nice Christmas luncheon at my house this past week. My friend Karen brought this delicious spinach salad and I had to share it here.

Salad
1 bag romaine lettuce
3/4 c. sliced mushrooms
1 diced red onion
1 bag baby spinach
1/2 lb. cooked crumbled bacon
3/4 lb. Swiss cheese, shredded
1 cup honey roasted peanuts (or 1 cup dried craisins)

Dressing
2 T. poppy seeds
1/3 c. sugar
3/4 tsp. salt
2 T. prepared mustard
3/4 c. oil
1/3 c. white vinegar
3/4 tsp. onion

Toss the salad ingredients in a large bowl and set aside. Just before serving, mix the salad dressing ingredients, pour over salad and toss. You can also add mandarin oranges and substitute mozzarella cheese for the Swiss cheese. This salad needs to be eaten immediately and does not store well in the fridge overnight.

Ribbon Salad

This salad is beautiful served with a Christmas dinner. I've been making it since I was a teenager.

1 large pkg. cherry jello
1 large pkg. lime jello
1 1/2 c. miniature marshmallows
1 cup water
1 (8 oz.) pkg. cream cheese
1 large can crushed pineapple
4 oz. Cool Whip
1 T. mayonnaise
1 small pkg. lemon jello

Make lime jello according to pkg. directions. Pour into a glass 13x9 dish. Refrigerate until set.
In a small saucepan melt marshmallows and water over medium/high heat until melted and bubbly. Remove from heat and add lemon jello. Stir to dissolve. Add cream cheese and whisk until mixed and creamy. Stir in crushed pineapple, mayo and Cool Whip. Pour over the red layer of the jello. Allow to set in refrigerator for 2-3 hours. Make cherry jello according to package directions. Pour over the top and allow to set. Cut into squares to serve.

Kami's Pumpkin Bread

This recipe was shared with me by my good friend Kami. She not only gave me a loaf of this perfectly moist bread, but also the darling dish to serve it on. Thanks Kami!

Glazed Pumpkin* Bread …(*apples, bananas or zucchini)

3 eggs
1 c. oil
1 tsp. salt
2 c. sugar
1 tsp. soda
2 c. pumpkin
3 c. flour
1 Tbsp. cinnamon
1 Tbsp. vanilla
½ tsp. baking powder
¼ tsp. nutmeg
¼ tsp. ground cloves
(1 c. nuts-optional)

Mix well in order given and pour into greased and floured loaf pans. (2 regular or 6 mini)
Bake at 325-350 degrees for 1 hr….or until toothpick inserted into center comes out clean.

Glaze: mix 1 c. powdered sugar and 2 Tbsp. warm water. Spread over loaves while still warm.