Monday, December 24, 2007

Fast Fudge

Fast Fudge
from Southern Living Cookbook

2 C sugar
1 (5-ounce) can evaporated milk (2/3 C)
1/2 C butter
12 large marshmellows
pinch of salt
1 C semisweet chocolate morsels
1 C chopped pecans, toasted
1 t vanilla extract

Combine first 4 ingredients in a large heavy saucepan. Cook over medium heat, stirring constantly, until mixture comest to a boil; boil 5 minutes, stirring constantly. Remove from heat.

Add chocolate morsles to marshmallow mixture, stirring until chocolate melts. Add pecans and vanilla, stirring well. Spread evenly in a buttered 8- or 9-inch square pan. Cool and cut into squares. Yield: 3 dozen squares (2 pounds).

Monday, November 5, 2007

Frosty Honeydew Smootie

Frosty Honeydew Smoothie
Dallas Graham

frozen cubes of honeydew
frozen red grapes
fresh mint leaves
Very Vanilla Soy Milk (Silk)

Toss a handful of the honeydew, a handful of the red grapes, and a handful of the mint leaves into the blender. Add soy milk. Blend. Toss in more ingredients for desired thickness. *NOTE: it is absolutely important that the fruit be frozen! I was given this original recipe from my friend, Rob France.

Tuesday, October 23, 2007

Treat: Chocolate Glazed Pumpkin Cookies

Treat: Chocolate glazed pumpkin cookies
2 c flour
½ t baking soda
½ t baking powder
½ t pumpkin pie spice
¼ t salt
½ c unsalted butter
1 c sugar
1 egg
1 15-ounce can pumpkin
4 ounces semi sweet chocolate chopped

Preheat oven to 375. Whisk together first 5 ingredients and set aside. Beat butter and sugar until light and fluffy. Add egg and beat until smooth. With mixer on low speed alternate flour mixture in tow parts and pumpkin in one, beginning and ending with flour mixture. Mix just until combined and do not over mix. Drop onto cookie sheet by heaping tablespoons. Leave them about 1-½ inches apart. Bake until puffed and golden, 15-20 minutes. Transfer immediately to cookie rack and cool completely.


Wednesday: Halloween!

Breakfast: Spiderweb eggs:
1 dozen large eggs
8 cups water
2 c frozen blueberries

Place eggs in a single layer in a large saucepan. Cover with water and blueberries. Bring to a boil. Remove from heat. Cover, let stand for 10 minutes. Using a slotted spoon, remove eggs one at a time and place on a folded kitchen towel. Lightly crack shell on one side with a wooden spoon. Transfer egg to medium bowl; cover with cooking water. Repeat with remaining eggs. Let eggs cool completely in water in the fridge. Carefully peel eggs and and serve with salt and pepper.

Dinner: Goulash: Halloween Food!

1 lb ground beef
1 c. cheese
1 c celery
1 c onion
1 c cooked noodles
1 can tomato soup
1 c water
Mix together and put in oven for 45 minutes at 350.

I usually double this. I love it! Great comfort food

Tuedsay:Bread and Milk

Tuesday: Bread and Milk w/ Peanut Butter and Honey

In honor of grandpa and President Benson here is one of my favorites as a kid. Make sure you mix your peanut butter and honey on a plate to use as you spoon out your bread. I love this. Craig is going to be out of town and that is why we are doing it. He despises soggy things….I prefer homemade whole wheat bread for this, or homemade white for that matter but you need sturdy bread!

Monday: Scambled Eggs & Sausage Pizza

Monday: Scramble Eggs & Sausage Pizza: Southern Living

1 can refridgerated pizza dough
1 lb. hot ground pork sausage
6 large eggs
½ t seasoned pepper
1 16 oz jar of salsa
1 8 oz package four cheese Mexican blend cheese
Sour cream (optional)

Unroll dough onto a 12 inch lightly greased pizza pan. Bake at 425 for 6-8 minutes. Brown sausage in a large pan for about 10-15 minutes or until no longer pink. Drain. Whisk together eggs and pepper. Coat skillet with Pam. Add egges to skillet and cook over med heat without stirring for 2 minutes. Gently stirl to break up the eggs. Cook stirring occasionally 3-4 minutes until eggs are thickened and moist. Do not overstir. Remove from heat. Spread salsa over partially baked crust, top with sausage, scambled eggs and cheese. Bake at 425 for 10-12 minutes until crust is deep golden brown. Serve with sour cream if desired. Serves 8

Sunday:Meatloaf & Mashed Potatoes

Sunday: Meatloaf & Baked Potatoes; Five Star Cookbook

1 ½ ground beef
3 slices bread
1 c milk
1 egg, beaten
¼ c onion
¾ tsp salt
¼ t sage
¼ t celery salt
¼ t pepper
¼ t garlic salt
1 T. Worchestershire sauce
1 T mustard
5 T ketchup

Preheat oven to 350. Place meat in large mixing bowl. Tear up the bread in small pieces and all to meat. Pour in milk, egg, and remaining ingredients, reserving 3 T ketchup. Mix thouroughtly. Place mixture in a loaf pan. Add the ketchup to the top to help keep it moist. Bake at 350 for 90 minutes. Serves 8