Slice and Bake Lemon Meltaways

 ( I found this recipe in a magazine years ago.  They have been a family favorite for special occasions, but I always make them for my Christmas trays, they are so pretty and the lemon is sooo good!)

3/4 c. butter, softened

1/2 c. powdered sugar

1 Tbsp. grated lemon peel

1 c. all-purpose flour

1/2 c. cornstarch

1/4 c colored nonpareils

1.  In a small bowl, cream the butter and sugar until light and fluffy.  Beat in lemon peel.  Combine flour and cornstarch; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.  (This year I just rolled it in the nonpareils first and then refrigerated it)

2.  Shape into a 1 3/4 inch diameter roll; roll in the nonpareils.  Wrap in plastic wrap.  Refrigerate 2 to 3 hours for until firm.

3.  Unwrap and cut into 1/4 inch slices.  Place 1 inch apart on ungreased baking sheets.  Bake at 375 F. for 9 to 11 min. or until set and the edges are lightly browned.  Cool for 1 minute before removing to wire racks to cool completely.

LEMON ICING:

1 c. powder sugar

2 Tbsp. lemon juice

1/2 tsp. grated lemon peel

** In small bowl, combine icing ingredients.  Spread over cookies 

Temple Worker Irene's Creamy Milk Chocolate Fudge

 (This is a keeper and a favorite!  It is really soft and creamy!  My sister, Virginia shared this with me a few years ago.  She got it from Irene, a temple worker in Utah, she has passed away now, but I'm sure the memory of this recipe reminds her of her sweet friend)

4 c. sugar

2 c. (1 pint) heavy whipping cream

2 cubes butter (1 c. )

3 large Hershey's milk chocolate bars

 ( I use the Symphony toffee and almond bars)  7oz. each which equals 21 oz)  they keep changing the size so make sure it's 21 oz. all together) Also last year I noticed that they put hardly any almonds in this so I bought chopped almonds to add to it.  But you can use plain milk chocolate bars and add chopped nuts of your choice.

1 tsp. vanilla

1 c. chopped nuts (optional)

**Break up chocolate bars and place in large mixing bowl.  Place sugar and whipping cream in a large heavy pan.  Mix together and bring to a full boil...boil on medium to high heat, stirring constantly with wooden spoon (DO NOT SCRAPE SIDES OF PAN).

**Boil to softball stage (drop of fudge into cup of cold water) -- or approximately 7 min.  although that never seems to be enough time for me at my high altitude, so I do the softball stage water test.   You must be able to roll it in a ball after you drop a tsp or so into the cold water, then you know it's done.

**Remove from heat.. cut the 2 cubes of butter into chunks; drop into mixture and let melt.  Don't stir

**Pour this hot mixture over the chocolate bars in the mixing bowl.  Do not scrape sides of pan containing hot mixture; just pour.  

**With electric mixer, beat and blend well until creamy smooth ( make sure it's smooth - I think the beaters help to cool things down and help to mix it all together

**Add 1 tsp. Vanilla, then the nuts

**Pour into a 9x13 buttered dish ( I put mine in these cute containers to give to neighbors) - refrigerate.  

**Remove from refrigerator and let soften a little before cutting into pieces

Joni's Christmas Punch

 I always love a good punch recipe!  This one was soo good.  I made it for our family Christmas party and it was such a hit, that I made it for Christmas Eve.  Thanks Joni!

1 1/2 liters of Sprite ( I used gingerale)

2 frozen cans of cranberry juice (can use the one that has a mix of cranberry and other fruit)

1 bottle of Martinelli's sparkling apple cider

fresh cranberries

ice

** Dump everything but ice and cranberries in punch bowl.  Stir well, it will be bubbly so stir slowly

Top with ice and fresh cranberries.  ** Enjoy!

White Chocolate Chip Peppermint Cookies from pitchforkfoodie

 

I found these online and they had some good reviews, I made them for my Christmas 2022 cookie tray, I like being able to use peppermint candy canes in a cookie.  These are a sugar cookie, they have a nice flavor and pretty on the tray.

1 c. butter, room temperature

1 1/2 c. sugar

2 eggs

1 tsp. peppermint extract

3 c. flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. cream of tartar

1/4 tsp. salt

1 1/2 c. white chocolate chips

3/4 c. crushed candy canes

Instructions:

1.  Preheat oven to 350 F.  Line a baking sheet with parchment paper

2.  Cream butter and sugar for about 3 minutes.  Should be fluffy

3.  Add eggs and peppermint extract.  Cream for another 2-3 min.

4.  Measure dry ingredients in a separate bowl.  Add dry ingredients to creamed butter mixture, mix until just combined- my dough was dry, but the cookies turned out fine.

5.  Add chocolate chips and most of the crushed candy canes.  Reserve a couple of Tablespoons of crushed candy canes to dip the cookies in.  

6.  Make cookies using a 2 Tbsp. cookie scoop.  Roll cookies to make them smooth if you like or leave them the way they are.  Dip tops of cookie dough balls in the leftover crushed candy canes.  Place on baking sheet.

7.  Bake for 8 - 10 minutes.  Cool on cookie sheet for 2 to 3 minutes then cool on cooling rack.  

** you can use Andes peppermint chips instead of the white chocolate chips.

** you can drizzle melted semi-sweet chocolate chips over the cookies for a peppermint bark flavor.

Pat's Lemon Chicken

 

(This recipe is from my mother-in-law, who gave this to me years ago and was a favorite with my family.  When I first made this, you could only buy chicken breasts with the skin and bone in.  This recipe is best with the bone still in, but does ok without it, also this freezes well for a freezer meal.  A few years ago I was in charge of a Valentine's dinner at my local ward church.  I had several women help make this dish, it was interesting to see how different each one looked as each person cooks differently and adds their own flair to it.  They all turned out lovely and we got rave reviews)

1/4 c. flour

2 1/2 tsp. salt

1 tsp. paprika

6 whole chicken breasts (skinned) - I did use boneless/skinless

** Combine and put in a bag to coat and then fry chicken in butter until lightly browned.  Add 1/2 c. water.  Simmer covered for about 10 min or until almost tender.  Arrange in 9 x 13 pan.  

**Mix:

2 tsp. cornstarch ( I like to use about 3)

1/4 c. half and half.  

**Stir in drippings and cook, stirring over low heat.  Gradually stir in another

 1/4 c. half and half

1 tsp. lemon peel

1 Tbsp. lemon juice

**cook until thickened like a gravy.

**Pour over chicken.  Can wrap and freeze. 

** If frozen, thaw 4 hours (make sure the chicken is thawed)

**Heat oven to 350 F.  Heat uncovered in oven for 50 min. if bone in, or 20 to 25 min. for boneless.  

** After 35 min (for bone in) and 10 minutes for boneless, sprinkle 1 c. grated Swiss cheese over the top and bake until bubbly and light brown.  Garnish with Parsley if desired.

Hershey's Triple Chocolate Torte

 (This isn't the best picture I goofed with the egg whites, and forgot to put the cream on the 3rd layer, so I will replace it when I make this again! It is one of the best if not the best chocolate cake you will ever make!  Such a masterpiece!   I made it for my in-laws, and my mother-in-law raved over it and wanted me to share the recipe with her.   She made it for a sibling get together, and called me the next day to say she made the best chocolate cake ever!  It was a big hit! )

For the cake:

2 eggs, separated

1 1/2 c. sugar, divided

1 1/4 c. all purpose flour

1/2 c. unsweetened cocoa

3/4 tsp. baking soda

1/2 tsp. salt

1/2 c. vegetable oil

1 c. buttermilk, (if you don't have buttermilk, you can use 1 Tbsp. white vinegar plus milk to equal 1 c. 

*** Heat oven to 350 F.

*** Grease and flour 2 ( 9 inch) round cake pans.

*** In small mixer bowl, beat egg whites until foamy ( I beat them until almost stiff), gradually beat in 1/2 c. sugar until stiff peaks form ( this is very important for the success of the cake,  it must have stiff peaks or the cake will sink in the middle - make sure you beat it on high to allow enough air to incorporate - I would use a stand mixer for this).  

*** In large mixer bowl, stir together remaining 1 c. sugar, the flour, cocoa, baking soda and salt.  

*** Add oil, buttermilk and egg yolks - beat until smooth

*** gently fold in egg whites.

*** Pour batter into prepared pans .  Bake 25 to 30 min. or until cake springs back when touched lightly in center.  Cool 5 min;  remove from pans to wire racks to cool completely.  

** Split layers in 1/2 horizontally. you now have 4 layers

Chocolate Cream Filling :

2/3 c. sugar

1/3 c. unsweetened cocoa

1 1/2 c. cold whipping cream

1 1/2 tsp. vanilla --beat on low speed of electric mixer to combine.  Beat on medium speed until stiff.  Spread over 1 cake layer with 1/3 of the cream filling; top with 2nd cake layer.  Repeat ending with plain layer on top.   

Chocolate Glaze :

3 Tbsp. butter

3 Tbsp. light corn syrup

1 Tbsp. water

1 c. semi-sweet chocolate chips

In small saucepan, combine butter, corn syrup and water; place over medium heat, stirring constantly, until mixture begins to boil ( I bring it to a boil - I like the texture of the glaze better).  Remove from heat; stir in chocolate chips until melted.  Cool to room temperature - makes about 1 c.  Glaze cake.  Add chocolate curls or sprinkles for a nice touch.  Refrigerate.  Makes 8 to 10 servings.  

**If you bring the glaze to a boil, it is a little harder to cut, I use a serrated knife.  This cake is amazing!

Wendy's Rainbow Jello

( this is from my once upon a time neighbor, Wendy Dastrup, she was a fun friend and good cook, I miss our friendship, but will treasure the memories!  She was one of a kind.  My kids request this at our big holiday parties)

6 packages (3 oz) of different color jello

 Red, Orange, Yellow, Green, Blue, Purple

Or any to your liking 

2 c. vanilla yogurt (can use unsweetened)

**  boil 1 c. water, add 1 package of jello, and stir until dissolved.  Split this into two bowls, add 3 Tbsp. cold water to one bowl , stir with wooden spoon or plastic spoon, until dissolved do not use metal. then with the other bowl, add 1/3 c. yogurt, stir   I use a plastic coated whisk ( do not use metal),   Pour one bowl in your dish, can use a glass 9x13 pan or I used a trifle dish for this one ( you want to see the pretty "rainbow")   Put the pan in fridge for 1/2 hour or until set.  Then take the other bowl of jello and pour over top, and put back into fridge for 1/2 hour.  It doesn't matter which order to begin with, but after the first two bowls, or first package of jello, keep it in the same order for the next package, so you will have light to dark or dark to light whichever you prefer.   Each package will go the same way until you have a rainbow.  It's so pretty!  

Next:

1 c. whipping cream

1/3 c. powder sugar

1 tsp. vanilla - whip together until stiff 

** Spread on top of jello and sprinkle with decorations.  

Keep in refrigerator. 

This one I made in the Spring

Cowley Lunchroom Apple Crisp

(this is such a good recipe and brings back so many happy memories from my childhood!  So grateful the lunch ladies were willing to share this one, so yummy especially with ice cream!) 

4 to 5 c. peeled and sliced tart apples, or more to your liking 

3/4 c. sugar

1/4 c. cornstarch

1 c. water

-- Put in pan and boil until apples are tender 

--Pour into 9 x 13 pan

(this picture is an 8x8, I was making for my smaller family)

Topping:

(We usually double this)

3/4 c. melted butter

2 c. Oats (I use quick oats), 

*stir together, then add

3/4 c. flour

1/2 tsp. salt

3/4 tsp. cinnamon

1 c. brown sugar

Mix all together and crumble on top of apple mixture.  Bake at 350 F. for 25 to 30 min.

Serve Warm with ice cream .  Yummy Fall dessert!!!

 

Laura's Peach Salad

( this recipe comes from a friend, Laura Bird.  We were in a Bunco group together and she brought this, it's such a keeper!  Perfect end of summer salad!  When my brother-in-law was dying of cancer, he would request this salad.  My mother-in-law would also substitute the peaches for mandarin oranges)

2c. peaches soaked in 2 tsp. lemon juice (drain after a few minutes, this is to keep the peaches from browning)

3 c. spinach leaves

3 c. leaf lettuce

1/4 c. toasted slivered almonds

* Poppyseed dressing: 

2 tsp. finely chopped onion

1 c. olive oil or avocado oil

6  Tbsp. cider vinegar

1  tsp. salt

2/3 c.  sugar

1 tsp. dry mustard

2 tsp. Poppy seeds

blend in blender and serve over salad.  

Easy Chocolate Pudding (Cook's Country)

 

                ( This is a yummy recipe from Cook's Country, it's so creamy and chocolatey)

Serves 4

1/4 c. packed light brown sugar

3 Tbsp. Dutch-processed cocoa powder

3 Tbsp. cornstarch

1/4 tsp. salt

2  3/4 c. whole milk

1/4 c. heavy cream

1 c. milk chocolate chips (or 6 oz. bar milk chocolate, chopped)

1/2 tsp. vanilla

1.  Combine brown sugar, cocoa, cornstarch, and salt in large saucepan.  Whisk milk and cream into sugar mixture until smooth.  Add chocolate chips and bring to simmer, whisking occasionally, over medium heat.  Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 min.  Take off heat, stir in vanilla.

2.  Transfer pudding to large bowl and place plastic wrap directly on surface of pudding.  Refrigerate until completely cool, at least 4 hours.  (Pudding can be refrigerated in airtight container for 3 days) Serve.   

Cinnamon Rolls

 Cinnamon Rolls

In a pan:

• 1 Quart milk

• ¾ c. butter (or 1 ½ cubes of butter)

Heat until the butter is melted. (If you overheat the milk just set it aside until it cools down). Set aside.

In bowl:

• 4 heaping Tbsp. yeast

• 1 Tbsp. Sugar

• 2 c. warmer than warm not hot water.

Set aside.

In mixer:

• 6 eggs

• 3 Tbsp. Salt

• ¾ c. Sugar

Mix until blended. 

When the milk mixture is cool add to eggs

• 6-7 c. Flour

Pulsate 5-6 times then turn mixer to #1 to mix.

You want it to look like runny dough

Add the yeast mixture

Turn mixer on to #1

Add 2 c. flour

Change to the kneading beater

Turn mixer on to #1

Add flour, about ½ c. at a time by dumping it on the side of the mixer. Let it mix before adding more. Stop adding flour when the dough stops sticking to the side. (You don’t want to add too much flour or the bread/rolls will be tough).

After you have added all the flour, you need to dump about 1 Tbsp. Oil on the side of the mixer. That will help the dough dump out of the mixer. Dump the dough into a large bowl with about 2 Tbsp. Oil in it. The bowl can not be a glass bowl.

Cover with a dish cloth and let it rise about double its size.

After the dough is ready, roll it out and spread butter in it then sprinkle with cinnamon and sugar. You can also add nuts, raisins, or craisins. Starting with one side, roll the dough into a long tube shape, at the end pinch the dough together so it won’t unroll. Cut the roll into about 1” segments (dental floss works good). Put the cut side down on the pan. Let rise to twice their size. If you would like cherries or apples in them use pie filling (with cherry pie filling add the sugar and almond extract, and for the apple, chop up the apples some). You put the pie filling in after the rolls have risen. You use a spoon and press the center down and fill the center with pie filling. Then bake them at 375 for 12-15 min. or until they are golden brown. On the rack one down from center (placement of oven rack).

Frosting:

Mix:

• 2 lbs. Powdered sugar

• 3 Tbsp. butter

• 2 tsp. Vanilla

• 1 can evaporated milk. 

• You will not need all of the milk. Just add it until it is the consistency of frosting. 

Let the rolls cool before frosting. 

Taken from Ann Kirk

Notes: As soon as I get my friend, Kathy's recipe from her, I will put it here, it's pretty good too!

Joann's Potato Soup

 (I had been meaning to try this soup for a while and finally got around to it, and she did a great job of tweeking this recipe, as it is wonderful!)

1 1/2 lbs. potatoes, cut small or diced

3/4 c. shredded carrots

1/2 c. celery, diced (optional)

1 onion, diced

2 cloves garlic, minced

4 c. chicken stock

1/2 c. flour

1/2 c. heavy cream

1 -2 bay leaves

celery salt

garlic salt

2 Tbsp.  parsley 

4 slices bacon,  cook it up , crumble, take out of pan and save grease

1 c. shredded cheddar cheese

 **Saute onion, garlic and carrots in bacon grease.

**Save grease

**cook potatoes, onion, garlic, carrots, celery (if used), spices, in pot with chicken broth.  

**When cooked, take out 2c. of the broth and make a roux with 3 Tbsp. butter and the flour, when cooked,  stir into the soup and add the cream.  When ready to serve, add the cheese and the bacon on top.  

**If using a crock pot, Cook on high for 3 hours or low for 6 hours.  When only 15 minutes left, remove 2 c. of the liquid and make a roux in a frying pan using the flour and 3 Tbsp. butter,  when cooked,  slowly add the 2 c. liquid and stir until thickened.  Add to crockpot, stirring until mixed in, then add cream.

** The thickness will depend on how much flour and liquid you use to make the roux.

Amish White Bread (from Allrecipes)

 (This bread is sweet but fun to make.  I usually make this one as a sacrament bread, you can cut down the sugar a bit, but it works well for sacrament bread - I usually make them into round loaves, but you can also make it into regular loaves, my daughter and I did this design for fun )  

 2 c. warm water (110 F)

2/3 c. white sugar ( can cut this down to 1/3 c. or 1/2 c)

1 1/2 Tbsp. active dry yeast

1/2 c. oil ( can use olive oil or avacado oil)

1 1/2 tsp. salt

6 c. bread flour ( I use all purpose flour)

 ** dissolve sugar in warm water in large bowl, and then stir in yeast.  Allow to proof until yeast resembles a creamy foam,  about 5 to 10 minutes.

** Mix oil and salt into the yeast.  Mix in flour 1 cup at a time.  Knead dough on lightly floured surface until smooth.  Place in a well-oiled  ( I use butter) bowl and turn dough to coat.  Cover with a damp cloth.  Allow to rise until doubled in bulk, about 1 hour

** Punch dough down.  Knead for a few minutes, and divide in half.  Shape into loaves, and place into 2 greased 9x5 inch loaf pans.  allow to rise until dough has topped the  pans by one inch, about 30 min.

** preheat oven to 350 F. 

** Bake until golden brown, about 30 min.

Ivo's Baked Beans

 (These Baked Beans are a main staple for our 4th of July!  Ivo is asked to bring them, they are his mother's recipe)

9 x 13 pan

Oven at 350 F 

8 Strips of bacon, diced

1 lrge. onion ( his mom used 2), diced

* Saute these two in frying pan until bacon is cooked, or crisp

stir in:

2 large cans pork and beans, or regular size cans

1 tsp. mustard or 1/2 tsp. dry mustard

1 c. ketchup

1/2 c. brown sugar

* put in 9x13 pan and bake for 1 hour uncovered....

Cook's Country Mac and Cheese with a touch of Brough

 (I don't know if I have any kids that don't love this dish! It is creamy and a little bit of heaven- the bacon on top makes it even better!  Rick makes this, I don't since it's more work than I prefer - but he is the better cook I would say )

3 - 4 slices hearty white bread (he did use sourdough this last time), torn into large pieces

8 Tbsp. unsalted butter - melt 4 Tbsp. of this

1/4 c. (my husband used 1/2 c.)  grated Parmesan cheese

salt

1 lb. elbow macaroni

5 Tbsp. all purpose flour

3 (12 oz.) cans evaporated milk

2 tsp. hot sauce (this last time he left this out and I actually liked it better)

1/8 tsp. ground nutmeg

1 tsp. dry mustard

2 c. shredded extra-sharp cheddar cheese

1 1/4 c. shredded American cheese (white) - about 5 oz. (make sure it's the block cheese from the deli counter, if you get pre-wrapped ones, it will result in a drier mac n cheese)

3/4 c. shredded Monterey Jack cheese

 12 oz. bacon, fried and crumbled keep in the grease if still warm, don't let it dry out, it seems to give it more flavor - this is to put on top

** my husband cut the bacon into about 1/8' strips while all the slices are bundled, out of the package, then fry it up crispy, take it out of the pan and put into a bowl; do not put on paper towels to drain.  The extra fat you get on each little piece boosts the bacon-y flavor while your eating the cheesy mac.**

*Heat oven to 350F.  Adjust rack to middle of oven

*Pulse bread, melted butter and Parmesan in food processor until ground to coarse crumb.  Put in bowl.

*Bring 4 quarts water to boil in large pot.  Add 1 Tbsp. salt and macaroni, and cook until al dente, about 6 minutes.  Reserve 1/2 c. ( my husband did 1 c.) macaroni cooking water, then drain and rinse macaroni in colander under cold running water, set aside. 

*Melt remaining 4 Tbsp. butter in now-empty pot over medium-high heat until foaming.  Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 min.    Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard,  add 2 tsp salt and cook until mixture begins to simmer and is slightly thickened, about 4 min.  Off heat (this is very important or you will have curdling cheese sauce), whisk in cheeses and 1/2 c. reserved pasta water until cheese melts.  Stir in macaroni until completely coated.

*Transfer mixture to 13x9 " baking dish and top with bread crumb mixture.  Bake until cheese is bubbling around edges and top is golden brown, 20 - 25 min.  Let sit for 5 to 20 min.