1 c. creamy peanut butter
1/2 c. light Karo syrup
1 c. powdered sugar
1/4 c. powdered milk
Mix the above ingredients. Break off pieces and mold around straight pretzels. Attach an almond slice to the end of each finger to form the fingernail. Use a spoon to form the knuckles. Use red gel frosting to make blood if you really want to get crazy.
Monday, December 22, 2008
Wednesday, November 26, 2008
Cornbread Salad by Kaitlin Jensen
8" pan of cornbread, crumbled
2 cans beans-any kind is fine, but I prefer black
1 can corn
2 tomatoes, diced
1 green pepper, diced
1/2 onion, diced
1 regular 16 oz bottle of Ranch dressing
about 5 c. grated cheddar cheese
In a large bowl, start with a layer of cornbread. then top with a layer of all the other ingredients (beans, corn tomatoes, pepper, onion, cheese Ranch.) Make four layers and end with a layer of cheese on top. Make sure you use the entire bottle of Ranch throughout the salad or it will be too dry. Also, this salad is best when you let it sit for a little while before serving.
2 cans beans-any kind is fine, but I prefer black
1 can corn
2 tomatoes, diced
1 green pepper, diced
1/2 onion, diced
1 regular 16 oz bottle of Ranch dressing
about 5 c. grated cheddar cheese
In a large bowl, start with a layer of cornbread. then top with a layer of all the other ingredients (beans, corn tomatoes, pepper, onion, cheese Ranch.) Make four layers and end with a layer of cheese on top. Make sure you use the entire bottle of Ranch throughout the salad or it will be too dry. Also, this salad is best when you let it sit for a little while before serving.
Buttermilk Biscuits by Jessy's Mamaw
2 1/2 c. self rising flour (don't use all-purpose or your biscuits will be too heavy)
1/2 tsp. baking soda
a couple sprinkles of salt
3 Tbsp. Crisco oil
3/4-1 c. buttermilk
Preheat oven to 450 degrees.
In bowl stir together flour, soda, and salt. Stir in the buttermilk and oil. Stir until dough sticks together in a ball. if dough is dry, add 1-2 Tbsp. of buttermilk.
Lay down wax paper with some flour on it. Put dough on flour and knead gently until dough is smooth and not sticky. Pat until about an inch thick. Flour edges of biscuit butter or a drinking glass and cut out biscuits. Put oil in bottom of a pan to cover. Dip one side of biscuit in oil then flip and put the other side down in the pan. Bake until brown-about 12-15 minutes.
1/2 tsp. baking soda
a couple sprinkles of salt
3 Tbsp. Crisco oil
3/4-1 c. buttermilk
Preheat oven to 450 degrees.
In bowl stir together flour, soda, and salt. Stir in the buttermilk and oil. Stir until dough sticks together in a ball. if dough is dry, add 1-2 Tbsp. of buttermilk.
Lay down wax paper with some flour on it. Put dough on flour and knead gently until dough is smooth and not sticky. Pat until about an inch thick. Flour edges of biscuit butter or a drinking glass and cut out biscuits. Put oil in bottom of a pan to cover. Dip one side of biscuit in oil then flip and put the other side down in the pan. Bake until brown-about 12-15 minutes.
French Toast Casserole by Janessa Davidson
Loaf of bread (any kind you like)
6 eggs
1/3 c. milk
1/3 c. half and half
2 tsp. cinnamon
Topping:
1/2 c. butter
1/2 c. brown sugar
2 tsp cinnamon
Cut bread into triangular halfs and layer them in a greased 9x13" pan. Mix eggs, milk, half and half, and cinnamon into a bowl and pour over bread in pan (you can either let the pan sit in the fridge to soak overnight or let it soak for a few minutes while preparing the topping) Melt butter in a bowl and mix in brown sugar and cinnamon and pur over soaked bread to create a carmalized topping. Bake at 350 degrees for about 25-30 minutes. Let cool before serving.
*For an extra topping, warm up your favorite kind of syrup and pour over the top after baking. Try adding peaches or bananas by layering them below the bread in the pan for a great taste.
6 eggs
1/3 c. milk
1/3 c. half and half
2 tsp. cinnamon
Topping:
1/2 c. butter
1/2 c. brown sugar
2 tsp cinnamon
Cut bread into triangular halfs and layer them in a greased 9x13" pan. Mix eggs, milk, half and half, and cinnamon into a bowl and pour over bread in pan (you can either let the pan sit in the fridge to soak overnight or let it soak for a few minutes while preparing the topping) Melt butter in a bowl and mix in brown sugar and cinnamon and pur over soaked bread to create a carmalized topping. Bake at 350 degrees for about 25-30 minutes. Let cool before serving.
*For an extra topping, warm up your favorite kind of syrup and pour over the top after baking. Try adding peaches or bananas by layering them below the bread in the pan for a great taste.
Tamale Pie by Hannah Arnold
Meat layer:
1 lb. ground beef-browned
2 Tbsp. vegetable oil
1 large onion, chopped
1 can diced tomatoes, drained
1 black beans, drained and rinsed
2 cloves of garlic, chopped (or 2 Tbsp. garlic powder)
2 Tbsp. chili powder
1/2 tsp. salt
1 c. shredded cheese
2 Tbsp. cilantro, finely chopped
Cornbread layer:
3/4 c. cornmeal
3/4 c. flou
3 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 c. buttermilk (or add 3/4 Tbsp vinegar to regular milk and let sit for a minute to thicken)
1 egg
3 Tbsp. melted butter
Brown meat and drain. heat oil and add the onion and chili powder. Cook for 3 minuets on medium heat. Add the meat, garlic cloves, beans, tomatoes, and salt. Mix and heat through. Add cheese and cilantro. Mix all the ingredients for the cornbread layer. Pour the meat mixture into a 9x13" pan. Dollop the batter on top and spread. Cook at 450 degrees for 10-15 minutes, until batter is firm to the touch. Serve with sour cream.
1 lb. ground beef-browned
2 Tbsp. vegetable oil
1 large onion, chopped
1 can diced tomatoes, drained
1 black beans, drained and rinsed
2 cloves of garlic, chopped (or 2 Tbsp. garlic powder)
2 Tbsp. chili powder
1/2 tsp. salt
1 c. shredded cheese
2 Tbsp. cilantro, finely chopped
Cornbread layer:
3/4 c. cornmeal
3/4 c. flou
3 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 c. buttermilk (or add 3/4 Tbsp vinegar to regular milk and let sit for a minute to thicken)
1 egg
3 Tbsp. melted butter
Brown meat and drain. heat oil and add the onion and chili powder. Cook for 3 minuets on medium heat. Add the meat, garlic cloves, beans, tomatoes, and salt. Mix and heat through. Add cheese and cilantro. Mix all the ingredients for the cornbread layer. Pour the meat mixture into a 9x13" pan. Dollop the batter on top and spread. Cook at 450 degrees for 10-15 minutes, until batter is firm to the touch. Serve with sour cream.
Guacoamole by Christopher West
3 avocados-peeled, pitted, and mashed
1 lime, juiced
1 tsp. salt
1/2 c. diced onion
3 Tbsp. chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
1 lime, juiced
1 tsp. salt
1/2 c. diced onion
3 Tbsp. chopped fresh cilantro
2 Roma (plum) tomatoes, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Chicken Enchilada Soup by Hannah Richins
1 medium onion, chopped
1/4 c. butter
1/2 tsp. salt
1 tsp cumin
1/2 tsp. white pepper
1/2 tsp. chili powder
1/2 tsp. chipotle chili powder
1 handful fresh cilantro, chopped
3 chicken bouillon cubes
1 can black beans (drained and rinsed)
1 can diced tomatoes (undrained)
1 can corn (undrained)
1 28 oz. can green enchilada sauce
4 c. water
3 chicken breasts, booked and cubed
Saute onions in buter in an 8 quart pot. When onion is tender, add spices, bouillon, and cilantro and mix well. Add beans, tomatoes, corn, enchilada sauce, and water and heat to boiling. Add chicken and simmer for 10 minutes. Serve with grated cheese, sour cream, avocado slices, and Fritos.
1/4 c. butter
1/2 tsp. salt
1 tsp cumin
1/2 tsp. white pepper
1/2 tsp. chili powder
1/2 tsp. chipotle chili powder
1 handful fresh cilantro, chopped
3 chicken bouillon cubes
1 can black beans (drained and rinsed)
1 can diced tomatoes (undrained)
1 can corn (undrained)
1 28 oz. can green enchilada sauce
4 c. water
3 chicken breasts, booked and cubed
Saute onions in buter in an 8 quart pot. When onion is tender, add spices, bouillon, and cilantro and mix well. Add beans, tomatoes, corn, enchilada sauce, and water and heat to boiling. Add chicken and simmer for 10 minutes. Serve with grated cheese, sour cream, avocado slices, and Fritos.
Rich Belgian Style Waffles
1 egg yolk
1 c. sour cream
1/2 c. milk
3 Tbsp butter, melted
1 c. flour
2 tsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg white, stiffly beaten
Combine, beating until smooth. gently fold in egg white. Pour into waffle maker.
1 c. sour cream
1/2 c. milk
3 Tbsp butter, melted
1 c. flour
2 tsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg white, stiffly beaten
Combine, beating until smooth. gently fold in egg white. Pour into waffle maker.
Chocolate Lush by Bradley Hunter
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
2 Tbsp. cocoa
1/2 c. milk
1 tsp. vanilla
2 Tbsp. oil
Mix together. Put in 8x8" pan.
3/4 c. brown sugar
4 Tbsp cocoa
1 3/4 c. hot water
Mix together. Pour gently over the above mixture. Bake at 350 degrees for 45 minutes. Service upside down, top with whipped cream or ice cream
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
2 Tbsp. cocoa
1/2 c. milk
1 tsp. vanilla
2 Tbsp. oil
Mix together. Put in 8x8" pan.
3/4 c. brown sugar
4 Tbsp cocoa
1 3/4 c. hot water
Mix together. Pour gently over the above mixture. Bake at 350 degrees for 45 minutes. Service upside down, top with whipped cream or ice cream
Sweet Pork by Louise Hatch
2 1/2 lbs pork
1/3 c. water
1/8 tsp. garlic salt
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. green chili sauce
1/2 c. brown sugar
Put pork, 1/3 c. water, garlic salt, salt, and pepper in a crock pot. Cover and cook on high for 4 hours. Drain, shred pork, stir in 1/2 c. green chili sauce and 1/2 c. brown sugar.
1/3 c. water
1/8 tsp. garlic salt
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. green chili sauce
1/2 c. brown sugar
Put pork, 1/3 c. water, garlic salt, salt, and pepper in a crock pot. Cover and cook on high for 4 hours. Drain, shred pork, stir in 1/2 c. green chili sauce and 1/2 c. brown sugar.
Cafe Rio Rice by Louise Hatch
3 c. water
4 tsp chicken bouillon
4 tsp. garlic-minced
1/2 bunch cilantro
1 can green chiles-or equivalent fresh
3/4 tsp. salt
1 Tbsp. butter
1/2 onion
3 c. rice
Blend cilantro, green chiles, and onion together in a food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
4 tsp chicken bouillon
4 tsp. garlic-minced
1/2 bunch cilantro
1 can green chiles-or equivalent fresh
3/4 tsp. salt
1 Tbsp. butter
1/2 onion
3 c. rice
Blend cilantro, green chiles, and onion together in a food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
Cafe Rio Chicken by Louise Hatch
1 small bottle Kraft Zesty Italian Dressing
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves garlic-minced
5 lbs. chicken breast
cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves garlic-minced
5 lbs. chicken breast
cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour
Cafe Rio Dressing by Louise Hatch
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (use the seems if you like it spicy. You could substitute a few drops of green toabsco for the jalapeno)
Use a food processor to blend all the ingredients well. Refrigerate.
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (use the seems if you like it spicy. You could substitute a few drops of green toabsco for the jalapeno)
Use a food processor to blend all the ingredients well. Refrigerate.
Gingerbread Ornaments by Louise Hatch
Makes 15 Ornaments
16. oz. applesauce
1 c. cinnamon
2 Tbsp. allspice
Preheat oven to 150 degrees
Combine all ingredients, mixing well. Roll dough on wax paper. Cut out ornaments with appropriately shaped cookie cutters. Poke a hole in the top of each ornament using a straw, knife, chopstick, pencil, or similar object.
Bake for 90 minutes. Turn ornaments over. Bake for an additional 90 minutes. Allow ornaments to cool and continue drying for 1-3 hours after baking.
16. oz. applesauce
1 c. cinnamon
2 Tbsp. allspice
Preheat oven to 150 degrees
Combine all ingredients, mixing well. Roll dough on wax paper. Cut out ornaments with appropriately shaped cookie cutters. Poke a hole in the top of each ornament using a straw, knife, chopstick, pencil, or similar object.
Bake for 90 minutes. Turn ornaments over. Bake for an additional 90 minutes. Allow ornaments to cool and continue drying for 1-3 hours after baking.
Applebee's Tequila-Lime Chicken by Louise Hatch
5 oz. boneless skinless chicken breast
1/2 c. lime juice
1/4 c. Tequila (non-alcoholic may be used)
TO ASSEMBLE:
1/2 c. tortilla chips
1/4 c. Mexi-Ranch Dressing (recipe follows)
1/4 c. shredded Jack Cheddar
Set oven to broil.
TO PREPARE CHICKEN:
Pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken over night.
TO PREPARE MEXI-RANCH DRESSING:
In a small bowl mix:
1 Tbsp. salsa
3 Tbsp. ranch dressing
Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked.
TO ASSEMBLE:
Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips. pour Mexi-ranch dressing over chicken. Cover with the shredded jack cheddar cheese.
Place chicken under the broiler until cheese is melted. Be careful, plate will be hot!
Serve with pico de gallo and Spanish rice on the side.
1/2 c. lime juice
1/4 c. Tequila (non-alcoholic may be used)
TO ASSEMBLE:
1/2 c. tortilla chips
1/4 c. Mexi-Ranch Dressing (recipe follows)
1/4 c. shredded Jack Cheddar
Set oven to broil.
TO PREPARE CHICKEN:
Pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken over night.
TO PREPARE MEXI-RANCH DRESSING:
In a small bowl mix:
1 Tbsp. salsa
3 Tbsp. ranch dressing
Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked.
TO ASSEMBLE:
Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips. pour Mexi-ranch dressing over chicken. Cover with the shredded jack cheddar cheese.
Place chicken under the broiler until cheese is melted. Be careful, plate will be hot!
Serve with pico de gallo and Spanish rice on the side.
Butterscotch Ice Cream by Jessica Job
1 c. firmly packed brown sugar
4 Tbsp. butter
1 Tbsp vanilla
1 1/2 c. whipping cream
2 c. half and half (light cream)
6 large egg yolks
In a 1-2 quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3-4 minutes. Whisk in 1/2 c. whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla
In a 3-4 quart pan over medium-high heat, combine remaining 1 c. whipping cream and the half and half; bring to a simmer.
Meanwhile, in a bowl, beat egg yolks to blend, whisk 1/2 c. of the warm cream mixture into the egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slighty thickened, 2-4 minutes. Immediately remove from heat.
Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.
Freeze mixture in an ice cream maker according to manufacturer's instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.
4 Tbsp. butter
1 Tbsp vanilla
1 1/2 c. whipping cream
2 c. half and half (light cream)
6 large egg yolks
In a 1-2 quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3-4 minutes. Whisk in 1/2 c. whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla
In a 3-4 quart pan over medium-high heat, combine remaining 1 c. whipping cream and the half and half; bring to a simmer.
Meanwhile, in a bowl, beat egg yolks to blend, whisk 1/2 c. of the warm cream mixture into the egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slighty thickened, 2-4 minutes. Immediately remove from heat.
Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.
Freeze mixture in an ice cream maker according to manufacturer's instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.
Jordan's Blueberry Muffins by Jessica Job
1/2 c. butter
1 1/4 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 1/2 c. fresh blueberries
sugar
Preheat oven to 350 degrees. Cream together the butter, sugar, and eggs. In a separate bowl, combine all the dry ingredients. alternating with the milk, add the dry ingredients to the cream mixture. Mash 1/2 c. of the blueberries, then add all of them to the batter. Scoop batter into 12 lined muffin tins and sprinkle the tops with sugar. Bake for 25-30 minutes and then let cool 30 minutes before removing the muffins from the tins.
*also really good when you substitute 2 c. fresh cranberries coarsely chopped and tossed in 1/4 c. sugar (instead of the blueberries)
1 1/4 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 1/2 c. fresh blueberries
sugar
Preheat oven to 350 degrees. Cream together the butter, sugar, and eggs. In a separate bowl, combine all the dry ingredients. alternating with the milk, add the dry ingredients to the cream mixture. Mash 1/2 c. of the blueberries, then add all of them to the batter. Scoop batter into 12 lined muffin tins and sprinkle the tops with sugar. Bake for 25-30 minutes and then let cool 30 minutes before removing the muffins from the tins.
*also really good when you substitute 2 c. fresh cranberries coarsely chopped and tossed in 1/4 c. sugar (instead of the blueberries)
Chicken Velvet Soup by Jessica Job
6 Tbsp. butter
1/3 c. flour
1/2 c. milk
1.2 c. light cream
3 c. chicken broth
1 c. finely chopped cooked chicken
Melt butter in saucepan. Blend in flour. Add milk, cream, and broth. Cook and stir until the mixture thickens and comes to a boil. Reduce heat. Stir in chicken and a dash of pepper. Heat just to boiling and serve.
*I personally would also add salt and onion powder to taste. Excellent with chicken-in-a-biscuit crackers
1/3 c. flour
1/2 c. milk
1.2 c. light cream
3 c. chicken broth
1 c. finely chopped cooked chicken
Melt butter in saucepan. Blend in flour. Add milk, cream, and broth. Cook and stir until the mixture thickens and comes to a boil. Reduce heat. Stir in chicken and a dash of pepper. Heat just to boiling and serve.
*I personally would also add salt and onion powder to taste. Excellent with chicken-in-a-biscuit crackers
White Chocolate and Orange Cookies by Jessica Job
1/2 c. sweet butter
1 c. superfine sugar
1 egg
grated zest of 1 orange (2-3 tsp)
1 tsp vanilla extract
1 1/2 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 c (8oz) white chocolate chips
Preheat oven to 375 degrees. Beat the butter and sugar. Add the egg, orange zest, and vanilla extract.
Sift together the dry ingredients. Stir the dry ingredients and chocolate chips into the butter mixture, and combine.
Roll into balls, use your fingers to flatten onto a non-stick baking sheet 2 in. apart. Bake 8 to 10 minutes. Cool for 5 mins. Makes about 2 dozen.
*also good if you substitute bittersweet chocolate chips for the white chocolate chips and/or add 1/2 c (3 oz.) dried cranberries. best served right ouut of the oven with a scoop of vanilla ice cream.
1 c. superfine sugar
1 egg
grated zest of 1 orange (2-3 tsp)
1 tsp vanilla extract
1 1/2 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 c (8oz) white chocolate chips
Preheat oven to 375 degrees. Beat the butter and sugar. Add the egg, orange zest, and vanilla extract.
Sift together the dry ingredients. Stir the dry ingredients and chocolate chips into the butter mixture, and combine.
Roll into balls, use your fingers to flatten onto a non-stick baking sheet 2 in. apart. Bake 8 to 10 minutes. Cool for 5 mins. Makes about 2 dozen.
*also good if you substitute bittersweet chocolate chips for the white chocolate chips and/or add 1/2 c (3 oz.) dried cranberries. best served right ouut of the oven with a scoop of vanilla ice cream.
Delicious Fudge Brownies by Kelly Thomson
Stand in front of middle vending machine. Swipe signature card. Select #30. Open slot and retrieve brownie. Open and enjoy*
*best served cold
*best served cold
Pineapple, Carrot, Raisin Muffins by Lindsay Oaks
2 c. all-purpose flour
1 c. sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 c. shredded carrots
1/2 c. DOLE raisins (make sure they are Dole or they won't turn out right)
1/2 c. chopped walnuts (optional)
1 can (8 oz) DOLE crushed pineapple
2 eggs
1/2 c. butter or margarine, melted
1 tsp. vanilla
In large bowl, combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts. In small cowl, combine undrained pineapple, eggs, butter, and vanilla. Stir into dry ingredients until just blended. Spoon into greased 2 1/2 in. muffin cups. Bake in 375 degree oven 20 to 25 inutes. Remove from pan; cool in wire rack.
1 c. sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 c. shredded carrots
1/2 c. DOLE raisins (make sure they are Dole or they won't turn out right)
1/2 c. chopped walnuts (optional)
1 can (8 oz) DOLE crushed pineapple
2 eggs
1/2 c. butter or margarine, melted
1 tsp. vanilla
In large bowl, combine flour, sugar, baking powder, cinnamon and ginger. Stir in carrots, raisins and nuts. In small cowl, combine undrained pineapple, eggs, butter, and vanilla. Stir into dry ingredients until just blended. Spoon into greased 2 1/2 in. muffin cups. Bake in 375 degree oven 20 to 25 inutes. Remove from pan; cool in wire rack.
Luffa Salad by Jessica Heaton
Here is a Mormon salad that I like
1 box (3 oz) Jello mix (strawberry banana is my favorite)
1 (8 oz) tub of Cool Whip
1 (8 oz) tub Cottage cheese
1 can Pineapple chunks
Mix cool whip and cottage cheese into a large mixing bowl. Drain pineapple chunks and stir in evenly. Add jello mix until color is evenly distributed throughout the salad. Keep cooled until serving.
1 box (3 oz) Jello mix (strawberry banana is my favorite)
1 (8 oz) tub of Cool Whip
1 (8 oz) tub Cottage cheese
1 can Pineapple chunks
Mix cool whip and cottage cheese into a large mixing bowl. Drain pineapple chunks and stir in evenly. Add jello mix until color is evenly distributed throughout the salad. Keep cooled until serving.
The Platonic Ideal of Pancake by Taylor Ringer
These are the greatest pancakes in the world
1 c. Flour
1 c. Milk
1 Egg
1 Tbsp. oil
3 tsp. Baking powder
1 tsp. Vanilla
1/4 tsp. Salt
2/3 c. Sugar
1 c. Flour
1 c. Milk
1 Egg
1 Tbsp. oil
3 tsp. Baking powder
1 tsp. Vanilla
1/4 tsp. Salt
2/3 c. Sugar
Brownies by Brittany Hansen
1 c. Pure maple syrup
2 Eggs
1 c. Butter (no substitutes)
1 c. Brown sugar
2 c. Flour
1 tsp. Baking powder
1 c. Ground walnuts (measure first, then grind)
Preheat oven to 350 degrees. Great and flour a 9x13" pan. Cream together the butter and brown sugar. Beat in eggs until well mixed, then beat in the maple syrup until blended. Beat in flour and baking powder. Mix in ground walnuts. (Note: I don't like to grind the walnuts to a powder-leave a few little nuggets for texture.) Spread batter evenly in the pan, bake for 30 minutes or until a wooden toothpick comes out clean. Cool and cut into squares. Optional toppings are acceptable :)
2 Eggs
1 c. Butter (no substitutes)
1 c. Brown sugar
2 c. Flour
1 tsp. Baking powder
1 c. Ground walnuts (measure first, then grind)
Preheat oven to 350 degrees. Great and flour a 9x13" pan. Cream together the butter and brown sugar. Beat in eggs until well mixed, then beat in the maple syrup until blended. Beat in flour and baking powder. Mix in ground walnuts. (Note: I don't like to grind the walnuts to a powder-leave a few little nuggets for texture.) Spread batter evenly in the pan, bake for 30 minutes or until a wooden toothpick comes out clean. Cool and cut into squares. Optional toppings are acceptable :)
Oatmeal Muffins by Elizabeth Sorenson
1 Egg
1 c. Buttermilk
1/2 c. Brown sugar
1/3 c. Shortening
1 c. Oats
1 c. Flour
1 tsp. Baking powder
1 tsp. Salt
1/2 tsp. Baking soda
Preheat oven to 400 degrees. Beat eggs and then mix in liquids, sugar, and shortening. Then mix int he rest of the ingredients. Bake 20-25 minutes. Makes 1 dozen
1 c. Buttermilk
1/2 c. Brown sugar
1/3 c. Shortening
1 c. Oats
1 c. Flour
1 tsp. Baking powder
1 tsp. Salt
1/2 tsp. Baking soda
Preheat oven to 400 degrees. Beat eggs and then mix in liquids, sugar, and shortening. Then mix int he rest of the ingredients. Bake 20-25 minutes. Makes 1 dozen
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