Thanks to my friend Lisa for passing along this recipe. It was delicious!!
Easy Chicken Salad
cooked chicken (I use the kind in the can sometimes, about 3 cans, or you can cook it, 4 or 5 breasts?)
3 T dijon mustard
1 c. mayo
2 T. honey
salt & pepper
olives, sliced or chopped
celery (maybe 2 or 3 stalks)
green onions (5 or 6)
red seedless grapes (couple handfuls cut in half)
mix and serve on bread or crackers.
Wednesday, March 4, 2009
Monday, January 12, 2009
Peanut Butter and Jelly Cookies
I have a lot of peanut butter and jelly/jam in storage that needs to get used up, and I needed an idea. Someone told me about jam thumbprint cookies, so I tried a combo recipe. I used my regular peanut butter cookie recipe and then just added a few things.
Peanut Butter and Jelly Cookies
1 Cup Granulated Sugar
1 Cup dark brown sugar, packed
1 Cup shortening
1 Cup Peanut butter, creamy
1/4 Cup milk
2 eggs
2 tsp vanilla extract
3 1/2 Cups all purpose flour
2 tsps baking soda
1 tsp salt
Granulated Sugar
Jam or Jelly of your choice
Directions:
My kids loved these, and the make a good treat for school lunches.
Peanut Butter and Jelly Cookies
1 Cup Granulated Sugar
1 Cup dark brown sugar, packed
1 Cup shortening
1 Cup Peanut butter, creamy
1/4 Cup milk
2 eggs
2 tsp vanilla extract
3 1/2 Cups all purpose flour
2 tsps baking soda
1 tsp salt
Granulated Sugar
Jam or Jelly of your choice
Directions:
- Pre-heat your oven to 375 degrees F (or 191 degrees C).
- In large bowl, cream sugars, shortening, and peanut butter together.
- Add in eggs and vanilla, and cream well.
- Add milk and mix well.
- In separate bowl mix together flour, baking soda, and salt.
- Slowly mix dry ingredients into peanut butter mixture.
- Mix well until soft dough forms.
- Roll dough into 1 inch balls.
- Roll balls in granulated sugar until coated.
- Place cookies about 1-2 inches apart on ungreased cookie sheet.
- Bake in 375 degree oven for 10-12 minutes.
- When done baking, remove cookies from oven.
- With your finger make a depression in the middle of the cookie. (you may need to do this more than once to reach the depth you want)
- Spoon your favorite jam or jelly into depression.
- Place cookies on wire rack to cool.
- Store in air tight container.
My kids loved these, and the make a good treat for school lunches.
Monday, November 10, 2008
Perfectly Easy Party Punch
I made this for several things this past week, and it is still yummy!
Perfectly Easy Party Punch
1 64 ounce container Cran-Raspberry juice
1 2 Litre bottle of Ginger Ale soda
1 package frozen raspberries
Mix juice and soda in punch bowl. Add frozen raspberries just before serving.
** Party Ice Cubes
Cran-Raspberry Juice
Frozen Raspberries
Fresh or frozen whole cranberries
Place one or two berries (you can mix them if you want) into ice cube tray.
Pour juice into ice cube tray.
Freeze.
Place in punch bowl just before serving.
(for an easier take just place berries in bottom of bunt cake pan and pour juice on top. Works easiest with silicone bunt cake pan).
Perfectly Easy Party Punch
1 64 ounce container Cran-Raspberry juice
1 2 Litre bottle of Ginger Ale soda
1 package frozen raspberries
Mix juice and soda in punch bowl. Add frozen raspberries just before serving.
** Party Ice Cubes
Cran-Raspberry Juice
Frozen Raspberries
Fresh or frozen whole cranberries
Place one or two berries (you can mix them if you want) into ice cube tray.
Pour juice into ice cube tray.
Freeze.
Place in punch bowl just before serving.
(for an easier take just place berries in bottom of bunt cake pan and pour juice on top. Works easiest with silicone bunt cake pan).
Wednesday, October 22, 2008
Sausage and Potato Quesadilla
In an effort to be more "adventurous" with my culinary exploits, I thought I would try something new. I came across a quesadilla recipe, and tweaked it out for our family. Here is the recipe I ended up with.
Sausage and Potato Quesadilla
1/2 lb spicy pork sausage
2 cups mashed potatoes*
1 tsp crushed fresh garlic
1 tbsp dehydrated onion
1 tbsp fresh parsley, chopped
1 tbsp butter
2 cups shredded low fat mozzarella cheese
12 flour tortillas, soft taco sized
cooking oil
salt
pepper
You could even use this as an appetizer, just cut each quesadilla into 3 wedges, top with dollop of sour cream and garnish with sprig of fresh parsley or cilantro.
*For the mashed potatoes, I used normal white potatoes (about 3 medium sized). I cubed them, with skins still on, and boiled them for 15-20 min. I mashed them up and mixed in about 2 tbsp of butter and 2/3 C of milk. If you are in a hurry you could use instant mashed potatoes, just make sure that you use ones made from real potatoes.
Sausage and Potato Quesadilla
1/2 lb spicy pork sausage
2 cups mashed potatoes*
1 tsp crushed fresh garlic
1 tbsp dehydrated onion
1 tbsp fresh parsley, chopped
1 tbsp butter
2 cups shredded low fat mozzarella cheese
12 flour tortillas, soft taco sized
cooking oil
salt
pepper
- Brown sausage in medium frying pan, drain.
- Mix mashed potatoes, sausage, herbs, and seasonings in large bowl.
- On griddle (or large skillet), heat oil.
- Place 2-3 tbsp of filling on middle of each tortilla.
- Sprinkle 2 tbsp of cheese on top of filling.
- Fold tortillas over filling, and place on griddle or pan.
- Cook about 1 min on each side, or until tortillas are browned.
- Serve with sour cream and salsa.
You could even use this as an appetizer, just cut each quesadilla into 3 wedges, top with dollop of sour cream and garnish with sprig of fresh parsley or cilantro.
*For the mashed potatoes, I used normal white potatoes (about 3 medium sized). I cubed them, with skins still on, and boiled them for 15-20 min. I mashed them up and mixed in about 2 tbsp of butter and 2/3 C of milk. If you are in a hurry you could use instant mashed potatoes, just make sure that you use ones made from real potatoes.
Thursday, October 9, 2008
Pumpkin Chocolate Chip Cookies
Submitted by Lisa Terhune
Pumpkin Chocolate Chip Cookies
1 box spice cake mix
Pumpkin Chocolate Chip Cookies
1 box spice cake mix
1 15 oz. can pumpkin
1 pkg. chocolate chips
Bake 350 degrees for 20 min.
Oatmeal Chocolate Chip Cookies - Mrs. Fields Cookies
Submitted by Amy Shumway
Oatmeal Chocolate Chip Cookies - Mrs. Fields Cookies
I lb butter (four cubes)
1 1/2 cups sugar
2 cups brown sugar
3 eggs
2 tsp vanilla
6 cups regular oatmeal
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
chocolate chips (I prefer milk chocolate)
Enjoy!
Oatmeal Chocolate Chip Cookies - Mrs. Fields Cookies
I lb butter (four cubes)
1 1/2 cups sugar
2 cups brown sugar
3 eggs
2 tsp vanilla
6 cups regular oatmeal
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
chocolate chips (I prefer milk chocolate)
- Pre-heat oven to 350 degrees F (or 180 degrees C).
- Cream butter and sugars in large bowl.
- Mix in eggs and vanilla.
- In a separate bowl, mix oatmeal, flour, salt and baking soda.
- Add egg and sugar mix to dry ingredients and mix well.
- Stir in chocolate chips with a wooden spoon.
- Spoon onto cookie sheet 2 inches apart.
- Bake 8-10 minutes.
- Cool on wire wrack.
Enjoy!
Soft Chocolate Cookies
Submitted by Katie Cunningham
Soft Chocolate Cookies
(From "The Essential Mormon Cookbook" by Julie Badger Jensen)
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
1 tsp almond or vanilla extract
2 (1-oz) squares unsweetened chocolate, melted and cooled
1 cup sour cream
1 recipe Creamy Chocolate Frosting (see below)
40 pecan halves
- Sift the flour, baking soda, baking powder, and salt together in a large bowl; set aside.
- In another bowl cream butter, brown sugar, eggs, almond or vanilla extract, cooled melted chocolate, and sour cream.
- Stir in the flour mixture.
- Mix well.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake at 350 degrees F for 8-10 minutes. Cool.
- Frost cookies with Creamy Chocolate Frosting and top each with a pecan half.
Makes 40 cookies.
Creamy Chocolate Frosting
2 (1-oz) squares unsweetened chocolate
2 Tbl butter
2 1/4 cups powdered sugar
1/4 cup cream
- melt chocolate in microwave at 20-second intervals just until melted.
- Stir in butter.
- Add powdered sugar and cream. Mix together.
- Add more powdered sugar or cream if necessary for desired consistency.
Makes enough frosting to cover 4 dozen cookies.
Recipe Exchange Group
Our women's auxillary at our church here in Germany has started a recipe exchange group. I am putting together the recipes we share into a handy recipe booklet in June.
But, you don't have to wait! I am going to post the recipes I receive, with credit to those who submitted them.
Enjoy.
But, you don't have to wait! I am going to post the recipes I receive, with credit to those who submitted them.
Enjoy.
Wednesday, September 10, 2008
Candy Bonanza
Just Click on the link for each treat, and you will be shown the recipe!
Aaron's Buttery Cashew Brittle
Chocolate Covered Peanut Butter Balls
Creamy Microwave Pralines (Texas Stye)
Disappearing Marshmallow Brownies
Dorothy's Peanut Butter/Butterscotch Noodle Cookie
Easy Divinity Easy Divinity Candy
Meme's Best Ever Peanut Butter Fudge
Peanut Butter Bars-An Elve's Favorite Treat
Peanut Clusters (mircrowavable)
Quick and Easy Mini Marshmallow Sandwiches
Uncle Ferd's Butter Crisp Cracker Candy
Uncle Jack Hallwood's Peanut Butter Fudge
Saturday, April 19, 2008
Lonette Bushman’s Baked Garlic Chicken
We had this at our annual Visiting Teaching Dinner. It was SOOOOO good. I highly recommend it.
Lonette Bushman’s Baked Garlic Chicken
2 cups Ritz crackers, crushed
1 lemon
1 cup grated parmesean cheese
Parsley flakes
½ cup butter, melted
8 chicken breasts
4 cloves garlic, minced fine
- Preheat oven to 350.
- Grease a 13x9 baking dish.
- Mix the cracker crumbs and cheese in a bowl together.
- Combine butter and minced garlic in a bowl and microwave until melted.
- Drench chicken breasts in the garlic butter then dredge in the crumb mixture.
- Place in baking dish. Squeeze half a lemon over the top of the chicken and some parsley flakes.
- Bake in 350 oven for 45 min- 1 hour.
- Serves 8.
