Buttermilk Syrup- Mom

Buttermilk Syrup

1 cup buttermilk or 1 cup milk & 1 tsp lemon juice
2 cubes butter
1 tsp baking soda
2 cups corn syrup
2 cups sugar

Use large pan to bring to a boil stirring constantly - will be very foamy. Add 3 tsp vanilla.  For thicker syrup, boil 1 minute or more before adding vanilla.

Orange Julius- Mom

Orange Julius
Makes 4 cups

6 oz. frozen orange juice concentrate
1 cup water
1 cup milk
1/4 cup sugar
A few drops of vanilla extract
Handful of frozen strawberries (optional)
14 ice cubes

Blend together.

Liquado- Mom

Liquado

1 orange
1/4 to 1/3 of a lemon
1-1/2 Tbsp sugar
11 ice cubes

Blend orange, lemon & sugar till fine.  Add ice and blend till smooth.

Strawberry Ice Cream- Mom

Strawberry Ice Cream

3 cups cream
2 large cans evaporated milk
1 quart milk
3/4 cup pasteurized egg product
1 small package vanilla pudding
1 pint strawberry freezer jam

Mix ingredients together.  Pour into ice cream maker and freeze according to manufacturer's instructions.

Chocolate Ice Cream- Mom

Chocolate Ice Cream

1 small package instant chocolate pudding
1/2 cup chocolate syrup (choc. malt is good)
3 cups cream
1-1/2 cups sugar
1 quart milk
2 cans evaporated milk
1 Tbsp vanilla
3/4 cup pasteurized egg product

Mix all ingredients together.  Pour into ice cream maker and freeze according to manufacturer's instructions.  Add toasted almonds and mini marshmallows for Rocky Road ice cream.

Grasshopper Ice Cream- Mom

Grasshopper Ice Cream

3 cups cream
2 large cans evaporated milk
1 quart milk
3/4 cup pasteurized egg product
1 Tbsp vanilla
1-1/2 cup sugar
1 large package instant vanilla pudding
1/2 tsp peppermint extract
Green food coloring
1/2 to 1/3 package crushed mint oreos, frozen

Mix together all ingredients except oreos.  Put in ice cream maker and freeze according to manufacturers instructions.  Add oreos before serving.

Pineapple Black Bean Enchiladas- Mom

Pineapple Black Bean Enchiladas
Serves 8

2 tsp oil
1 large onion, diced (about 1 cup)
1 red bell pepper, diced
1-20 oz. can pineapple tidbits (reserve 1/2 cup of the juice)
1 can black beans, drained & rinsed
1 can green chilies
1 tsp salt
1/2 cup cilantro, chopped
3 cups shredded low-fat cheddar cheese
1 can mild enchilada sauce
8 whole wheat tortillas
1/2 cup light sour cream
8 tsp. chopped fresh cilantro

Saute onion & red pepper in oil.  Stir in pineapple, beans, chilies, & salt.  Cook & stir until heated through.  Remove from heat & stir in 1/2 cup cilantro & 2 cups cheese.

Spread 1 Tbsp enchilada sauce on each tortilla.  Spoon about 3/4 cup mixture over sauce.  Roll each tortilla & place in greased baking dish.  In small bowl, mix pineapple juice & remaining enchilada sauce.  Pour evenly over enchiladas.  Sprinkle with cheese.

Cover with greased foil & bake at 350 degrees for 35-40 min, removing foil during the last 5-10 min.

Serve with sour cream, cilantro & guacamole.

Cinnamon French Breakfast Puffs- Mom

Cinnamon French Breakfast Puffs
Makes 10 Muffins

3 Tbsp shortening
1/2 cup sugar
1 egg
1/2 cup milk
1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon

Cream together shortening and sugar.  Mix in egg and milk.  Combine with the rest of the ingredients.  Drop into muffin tins.  Bake at 400 degrees for 20-25 min.  Dip top in melted butter then cinnamon & sugar.

Garlic Bread- Candis

Garlic Bread

1 loaf french bread
1 cube butter, softened
1/2 tsp garlic salt
1/2 tsp oregano
2 tsp chopped parsley
2 Tbsp shredded parmesan cheese

Slice bread in half lengthwise.  Mix butter, garlic salt, oregano, parsley and cheese together.  Spread butter mixture over french bread.  Place open on tin foil and bake at 400 degrees for 10-12 minutes.

White Chocolate Raspberry Cream Cheese Frosting

1 stick of unsalted butter (room temp)
1 8 ounce package of cream cheese (room temp)
6 ounces melted white chocolate (I use bakers chocolate so it melts easier)
1/2 teaspoon vanilla
2 teaspoons raspberry extract
3 to 4 cups powdered sugar (depends on your desired consistency)

Directions

• Melt the white chocolate in a double boiler over simmering water NOT boiling. Once the chocolate is melted, set aside to cool slightly.
• Beat cream cheese in a mixing bowl until smooth and creamy, gradually add in melted white chocolate and beat until smooth.
• Beat in butter, vanilla and raspberry extracts.
• Gradually beat in the powdered sugar until it is all incorporated and smooth.  I like my frosting less sweet, so if the frosting isn't very thick, that's ok.

After the frosting was well blended, I mixed in a tad of pink food coloring and mixed until thoroughly combined. I pipe the frosting on using a Ziploc bag with the end snipped off.

From: My Baking Addiction

Greek Salad- Mom

Greek Salad

Adjusted from Panera's Greek Salad

3 or 4 cups chopped greens (which ever kind you like)

1/2 to 1 cup tomatoes (halved cherry tomatoes or regular ones, chopped) 

8 kalamata olives, quartered (the ones from Costco are great)

Red onion, thinly sliced, to taste

1 or 2 Tbls. feta

Juice from 1/2 lemon

1 Tbls. olive oil (can use less)

Salt and pepper, to taste

Toss all ingredients together just before serving.

Lemon Souffle Pancakes- Bri

• Our family loves to have these pancakes for General Conference Sunday.  They are sweet, tart, and you will want to drink the raspberry syrup!

  
  

  Lemon Souffle Pancakes

  
  

  1 cup maple syrup

  2 cups frozen lightly sweetened raspberries

  1 cup flour

  2 tsp baking powder

  2 tsp finely shredded lemon peel

  1/4 tsp salt

  1 egg yolk

  1/4 cup butter, melted

  3/4 cup milk

  3 egg whites

  Fresh raspberries (optional)

  
  

  Directions

1.

To make raspberry syrup, thaw berries but do not drain. Place the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine-mesh sieve into a small saucepan. Discard seeds. Cook and stir juice over medium heat until just heated through. Stir in maple syrup; set aside.

2.

To make pancakes, in a medium mixing bowl stir together flour, baking powder, lemon peel, and salt. Make a well in the center of flour mixture; set aside. In a small mixing bowl beat egg yolk slightly. Stir in melted butter and milk. Add egg yolk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

3.

In another medium mixing bowl beat egg whites with an electric mixer at medium speed until stiff peaks form (tips stand straight). Gently fold egg whites into flour mixture, leaving a few fluffs of egg white*. Do not overmix.

4.

For standard-size pancakes, pour 1/4 cup batter onto hot, lightly greased griddle or heavy skillet. (Or, for dollar-size pancakes, pour about 1 tablespoon batter onto hot, lightly greased griddle or heavy skillet.) Cook over medium heat 2 minutes per side or until pancakes are golden brown. Turn to second side when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter. Serve with raspberry syrup, butter, and fresh raspberries, if desired. Makes 8 (4-inch) pancakes or 20 (2-inch) pancakes.

note

When folding egg whites, use a rubber spatula. Cut down through the middle of the mixture and sweep upward; give the bowl a quarter turn before repeating. Continue until mixed.

From All Recipies

Birthday Crepes- Mom

One of my favorite things about one of us kids having a birthday was breakfast.  I remember perusing the cereal isle for my birthday cereal- always searching for the box with the best toy.  As we got older, the choice became easier, and less about a cheap prize.  Birthday crepes have continued in my family as the birthday breakfast of choice.

I hope I never forget mom, standing over  the stove the night before a birthday, for what seemed like hours, just to make a pile of crepes for the next morning.  She always made us feel so special and it was definitely a labor of love!

Crepes

1 1/2 cups milk (I have used vanilla almond milk & they turned out great)
1 cup flour
2 eggs
1 Tbsp. oil
1/4 tsp. salt

Combine ingredients in a blender or with a whisk until combined.  Batter will be very runny.

Heat non-stick frying pan or skillet to med to med-high heat.  Spray with cooking spray and coat pan with a thin layer of batter.  Flip crepe when top looks dry.

Serve with cook & serve vanilla pudding, sliced strawberries, & whipped cream.

Lemon Bars- Mom

1/3 cup butter
1 cup sugar
1 cup flour
2 eggs
2 Tbsp. flour
2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice
1/4 tsp. baking powder
powdered sugar (optional)

Beat butter with an electric mixer on medium to high speed for 30 seconds.  Add 1/4 cup of the sugar.  Beat till combined.  Beat in the 1 cup of flour till crumbly.  Press into the bottom of an ungreased 8x8 pan.  Note:  Mom doubles this recipe and cooks on a cookie sheet.  If you do this, reduce baking time by a few minutes.  Bake at 350 degrees for 15 to 18 minutes or just till golden brown.

Meanwhile, combine eggs, remaining sugar, 2 tablespoons flour, lemon peel, lemon juice, and baking powder.  Beat for 2 minutes or until thoroughly combined.  Pour over hot baked layer.

Bake at 350 degrees for about 20 minutes more or until lightly browned around the edges and center is set.  Cool on a wire rack.  If desired, sift powdered sugar over top.  Cut into bars.  Makes 20.

Pineapple Peach Sorbet- Bri

Pineapple Peach Sorbet

3 fresh peaches, peeled and diced
1 1/2 Tbsp. orange juice
1/2 cup diced pineapple
1/2 cup simple syrup

Combine peaches, pineapple and orange juice in blender or food processor and puree. Add simple syrup and blend. 

Pour into ice cream maker and freeze according to manufacturer's instructions.

Artichoke and Red Pepper Open-faced Sandwiches- Bri

Artichoke and Red Pepper Open-faced Sandwiches

Serves 5-6 people.

2-14 oz cans artichoke hearts (chopped)
1 cup roasted red peppers, chopped (bottled or freshly roasted)
1/4 cup olive oil
4 cloves garlic
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup shredded Parmesan cheese
1/4 tea. ground black pepper
1/4 cup fresh basil, finely chopped
1 tomato, thinly sliced
Bacon (optional)
sliced bread (french, artisan or baguettes)

Combine artichoke hearts, red peppers, oil, garlic, cheese and pepper in a 9x13 glass pan. Bake uncovered at 350 degrees for 25 min. Serve warm over bread with tomato and bacon.

Manti Chicken or Marinated Chicken- Mom

To me this was always just "Marinated Chicken", but apparently at the Manti Pageant, they used to make "Manti Marinade" and marinate turkey to serve to the attendees. Somehow mom got hold of the recipe and changed it to chicken. There you have it!

5lbs. boneless skinless chicken breasts
1 quart 7-up (or Sprite)
1/2 quart cooking oil
3/4 Tbsp. garlic powder
1/2 quart soy sauce
1 Tbsp. horseradish

Mix ingredients together. Marinate for at least 24 hours. Grill.

Garlic Broccoli- Mom

Garlic Broccoli

4 cups broccoli florets
1 Tbsp. olive oil
1 Tbsp. butter
1/2 tsp. rosemary
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup shredded Parmesan cheese

Steam broccoli for 5 minutes or until fork tender. In a separate pan combine olive oil, butter, rosemary, garlic, salt and pepper. Place on med-high heat for 1 minute and add drained broccoli and stir to coat. Heat for 2 minutes, add Parmesan cheese and serve.

No Bake Cheesecake- Mom

This recipe reminds me of many a Family Home Evening when the only thing that kept us kids from acting out was the threat of having our piece of cheesecake given away. 

1-8oz. package cream cheese (mom uses 1/3 less fat)
1 cup sugar
1/2 pint whipping cream
1 Tbsp. vanilla
1 pre-made graham cracker crust
Cherry pie filling or raspberry freezer jam (optional)

Place cream cheese and sugar in a medium size mixing bowl. Mix with an electric mixer for about 1 minute or until smooth. In a separate bowl combine whipping cream and vanilla. Whip with whisk attachment on electric mixer until stiff peaks form. Fold Cream into cream cheese mixture. Spoon into graham cracker crust and top with fruit.

Raspberry Pretzel Dessert- Candis

Pretzel Dessert  (Joan Dance)

2 2/3 cup broken pretzels
3/4 cup plus 2 Tbsp. butter

Combine together and bake 10 minutes at 350 degrees in 9x13 inch pan.

1 (8oz.) cream cheese
1 (8oz.) Cool Whip
1 cup sugar

Cream together and spoon on pretzels.  Refrigerate 1 hour.

1 (6oz) Raspberry Jell-O
2 cups boiling water
2 pkg. frozen raspberries

Dissolve jell-o and boiling water, then add frozen raspberries.  Pour over pretzels and cream cheese.  Chill until set. 

*Strawberry jell-o and strawberries could be used instead of raspberry.

Poppy Seed Dressing- Mom (via Candis)

Poppy Seed Dressing

1/3 cup sugar
1/4 cup red wine vinegar
1 1/2 tsp. onion (finely chopped)
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce

Combine in blender.  Slowly add 1/2 cup oil (I use olive oil).  Remove from blender and stir in 1 Tbsp. poppy seeds.

I use this dressing with a spinach salad, which is spinach, cranberries, feta cheese, and roasted almonds.

Cafe Rio Copy Cat- Mom (Via Candis)

Cilantro Ranch Dressing

1 1/2 cups ranch dressing
1/2 bunch of cilantro
2 tomatillos
1 clove garlic
2 jalapeños (remove seeds)
1 lime juiced

Blend in blender and refrigerate.


Cilantro Rice

4 cups water
2 cups rice
6 tsp. chicken bouillon
1 tsp. dried onion
1 Tbsp. minced garlic
1/2 bunch cilantro, chopped
1 Tbsp. oil

I just add this to my rice cooker.  Just before serving, squeeze 1 lime over the top.


Sweet Pork

5 lbs pork boneless, skinless ribs
1 1/2 cans coke or Dr. Pepper (I use caffeine free)
1 1/2 cups brown sugar
4 tsp. salt
1/2 Tbsp. dry mustard
1/2 Tbsp. cumin or chili powder
1/2 Tbsp. minced garlic
Lime Juice

I add everything to the crock pot and set on high for 6 hours.  I shred the pork before serving.

Townes Turns 1- Davian

Violet had sweetly begged to wait to have her birthday cake until Townsie's birthday, so that they could have them together, one large, one small. Good thing, because one cake was not enough for this boy. Once he had polished off his own, he went for hers, and didn't stop until the table had been cleared. We think he has a future as a competetive eater. Many friends were there to witness the show, and we were grateful for the circle of friends we have been blessed with here(New York).

Strawberry Fields- Davian

When I was little, I loved it that my birthday was in June because it meant strawberries.  Strawberry pie, strawberries with milk and sugar, strawberries with angel food cake and whipped cream...Who needed a traditional birthday cake?

When we asked Violet where strawberries came from and  her reply was the strawberry store we knew what had to be done.  Off to the strawberry patch we went, where we ate juicy red berries still warm from the sun and picked some to take home.  Of course, Violet, being Violet, refused to taste a single one until she had filled her bucket; yet upon that first taste, she sat down in the dirt and devoured strawberry after strawberry until she had nearly emptied the bucket and had to start all over again.

Feels like summer.

Green Juice- Davian

There's always that tiny voice in my head telling me that my little family is just not nutritious enough when it comes to the food we eat.  It is the voice of my ancestors, or at least that of my mom and both of my grandmothers. So once a day, I cram every good thing I can think of into a liquid meal, and hope it will convince us to crave good, growing things for the remaining meals of the day.  It usually works.

3 tbs flaxseed or 1/4 cup raw almonds (good fats, fiber)

1 tsp real vanilla extract

2 cups frozen or fresh fruit (antioxidants, fiber)

plain European-style yogurt (twice the protein of regular)

a few large leaves of kale

enough organic unsweetened soy milk to liquify it
a few drops of agave syrup if needs sweetening

If your ancestors aren't needling you enough to get you to try it, click here to read the about nutrition advocate Michael Pollan's Food Rules in the NY Times.

Betty Crocker's Biscuits- Davian

I hope Davian doesn't mind, but I copied this over from her old blog.  This recipe is a must.

You remember Pigs in a Blanket, right?  I thought it might be a fun activity for a couple of two-year-olds.  I couldn't bring myself to use the canned biscuits I loved as a child, so instead we made them from scratch using the recipe from my mom's old red-and-white checkered cookbook.  Then we stuffed them with nitrate-free turkey franks, and sprinkled the leftover dough with crumbled blue cheese for the grown-ups. The pigs were a hit with the kiddies.  As expected, though, the accompanying ketchup was a bigger one.

Betty Crocker's Biscuits

2 cups flour (I used half whole wheat, half white)

1 tbs baking powder

2 tsp sugar

1/2 tsp cream of tartar

1/4 tsp salt

1/2 cup shortening or butter

2/3 cup milk

Stir together dry ingredients, cut butter in until mixture resembles coarse crumbs, add milk all at once and stir until dough clings together. Knead dough for 10-12 strokes, roll or pat into 1/2 thickness, and cut into 10 squares.  Bake at 450 degrees for 10-12 minutes, until golden.  

The Stuff Dreams Are Made of- James

Thai Fried Quinoa- Bri

This is a recent healthy favorite of ours.  If you are craving Thai food, give this a try!

Source

Ingredients:

1 cup quinoa, rinsed and drained

1 cup lite coconut milk

1 cup chicken broth

2 green onions, chopped

1 Tablespoon microplaned or minced ginger

2 teaspoons minced garlic

1 cup frozen peas

1-8oz can pineapple tidbits, drained

1/4 cup cilantro, chopped

2 eggs

2 Tablespoons soy sauce

juice of half a lime

chopped peanuts (optional)

Directions:

1. Place rinsed quinoa in a saucepan over high heat. Add coconut milk and chicken broth, then bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes.
2. Meanwhile, heat a large wok or skillet over medium-high heat and spray with non-stick spray. Add green onions, ginger, and garlic and cook for 1 minute, stirring constantly as to not burn the garlic.
3. Add peas, pineapple, and cilantro and cook for 1 more minute.
4. Push the ingredients to the sides of the wok to create a clear space in the center. Whisk the eggs together in a small bowl, then pour into the wok. Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.
5. Add cooked quinoa, soy sauce and lime juice to the wok, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped peanuts on top.

From: Iowa Girl Eats