-- Phyllis Bryce
1 cube margarine
2 1/2 cups rice crispies
1 cup pecans
1/4 cup coconut
3/4 cup brown sugar
1/2 gallon ice cream
Melt margarine in 9x12 pan in 300 degree oven. Stir in rice krispies, pecans, coconut and brown sugar. Cook until brown (bake about 10 minutes, stir, then bake about 10 minutes more).
Leave half of the mixture in the pan. Smooth on 1/2 gallon ice cream. (I scoop out small portions, so they smash down easier.) When the ice cream is all on and smoothed out, sprinkle the rest of the mixture on top. Freeze for several hours so it will be nice and hard.
Top with your favorite caramel or chocolate syrup.
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Monday, April 14, 2008
Homemade Salsa
"Ok, so this one is pretty healthy, since it is full of a lot of fresh vegtables. This is my Uncle Randy's recipe and I made the mistake of making it when we were first married and now David refuses to eat salsa out of a jar. But I can't blame him. And luckily it's a REALLY easy recipe so I make it pretty often."- Kylie
1 (28 oz) can diced tomatoes
1 (4 oz) can chopped green chilies
2 chili peppers (optional-- I have NEVER used these)
1 bunch of green onions chopped (about 5 green onions) -- I usually just take kitchen scissors and cut them right over the blender
20 leaves fresh cilantro (just the leaves, the stems make it bitter)
1 tsp chopped garlic (I just use the garlic that already comes minced in jars)
1 tsp dried oregeno leaves
2 tsp salt
1 tsp pepper
juice of 1/2 lime (I usually end up just squeezing the whole lime in)
Add all ingredients in a blender or food processor and pulse until it is finely chopped
Hot Spinach Artichoke Dip
"Last time I made this, Powell (my 3 year old son) was eating the leftovers and asked--"mom, what is this?" I said something about spinach dip and he said, "oh I like spinach." And then another time I took it to a party and a girl there stood by it and ate it all night and was even the last one to leave--because she just wanted to keep eating it (seriously). When she asked what was in it, I told her artichokes and spinach and she said, "I don't even like artichokes and spinach, but I LOVE this." It's thats good." - Kylie Glover
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 tsp minced garlic
4 ounces softened cream cheese
Preheat oven to 350 degrees F. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.Serve with crackers, tortilla chips or bread.
Labels: dips
Pecan Pie Bars from Kylie
"EVERY time I have made these I get SEVERAL requests for the recipe. I originally started making them at Thanksgiving, but they have become a year round treat, because once a year just isn't enough!" - Kylie
3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup margarine
4 eggs
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 tablespoons margarine, melted
2 1/2 cups chopped pecans
Preheat oven to 350 degrees F. Lightly grease a 10x15 inch jellyroll pan.In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.Bake for 20 minutes in the preheated oven.While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Labels: Desserts
Linda's Chicken and White Sauce
Chicken and White Sauce from Linda
3-4 chicken breasts. (I use breast tenders)
1 jar of Classico Alfredo Sauce
1 package of sliced fresh mushrooms
1 can of cream of mushroom soup
3/4 cup of sour cream
2/3 cup of milk ( I put it into the jar of Alfredo and shake it around to get all of the sauce out. I know clever)1/2 tsp oregano
1/2 tsp basil
Mix all but mushrooms and chicken together until well blended. Add mushrooms and then pour over chicken. Bake at 350 until bubbly and chicken is done. It all really depends on what type of chicken you use. We serve it over rice.
3-4 chicken breasts. (I use breast tenders)
1 jar of Classico Alfredo Sauce
1 package of sliced fresh mushrooms
1 can of cream of mushroom soup
3/4 cup of sour cream
2/3 cup of milk ( I put it into the jar of Alfredo and shake it around to get all of the sauce out. I know clever)1/2 tsp oregano
1/2 tsp basil
Mix all but mushrooms and chicken together until well blended. Add mushrooms and then pour over chicken. Bake at 350 until bubbly and chicken is done. It all really depends on what type of chicken you use. We serve it over rice.
Labels: chicken
Saturday, April 12, 2008
Modeling Candy "Clay"
from Wilton Bridal Cakes
14 oz bag of Candy Melts (light or dark cocoa) - the bags now contain 12 oz. (I just added some white chocolate melts I had)
1/3 cup light corn syrup
Melt candy as directed on package. Stir in Corn syrup and mix only until blended.
Shape mixture onto a 6" square of waxed paper and let set at room temp. until dry
Wrap well and store at room temperature until needed. Modeling candy handles best if hardened overnight.
To use: If you wish to tint candy, add candy or icing to color. Knead a small portion at a time. If it gets too soft, set aside at room temperature or refrigerate briefly. Lasts for several weeks in a well-sealed container.
When rolling out candy, sprinkle surface with cornstarch to prevent sticking. Thickness of rolled-out candy should be approximately 1/8". Hint: Secure pieces together with dots of buttercream icing, if necessary.
Labels: cake decorating
Monday, April 7, 2008
Rolled Marshmallow Fondant for covering cakes
Recipe from whatscookingamerica dot net (Peg W) Pictures and Gooey Hands are Me
(Um, Yeah, you may notice that I had to use an assortment - the kids ate too many mini's and I had to add some jumbos. It worked just fine.)
Melt 1 lb mini marshmallows, drizzled with 2 T. of water, in microwave for 30 seconds, stir, melt some more. 30 seconds at a time, stirring between, until they are completely melted. (About 2 1/2 minutes).
Add about 3/4 of a bag of C&H Confectioners Powdered Sugar to the bowl.
Pour onto well greased (with Crisco) counter.
Knead the sticky mess (watch out, obviously the marshmallows are hot!) with hands well coated in Crisco.)
When most of the powdered sugar is worked in, add the rest of the bag. If it's dry (and it probably is, slowly add another 2 -3 T. of water, by teaspoons, working it in as you go) until all of the powdered sugar is absorbed and the ball is firm.
Continue to knead the dough (add a tiny bit of water if there are little clots of dry powdered sugar in your dough - I picked them out as they came up anyway). 8 to 15 minutes - til smooth and elastic.
Cover well with Crisco. Wrap tightly in plastic wrap, store in Ziploc with as much air as possible removed, and store overnight. (You can roll it out now if you must, as long as there aren't any little hard dry bits in it.) May be stored in the refrigerator for weeks.
When ready to use, bring to room temperature, knead until workable, and roll to about 1/8 to 1/4 inch thick.
Use on filled cake, frosted smoothly with 1/4" buttercream frosting.
Labels: cake decorating, frosting
Eggs on Sale!!
Okay! Who can resist 18 eggs for 50 cents? I had to buy 4 cartons! I've heard about freezing them in icecube trays, but my fridge has an icemaker so I don't own one. Well, I do, but I didn't think that the silicone one with the things shaped for fitting the long icecubes into your water bottle would work very well. I just can't see the yolks fitting into those long slots. So, this is my solution! I sprayed it with Pam. Each cup holds slightly less than one egg. So I boiled the extras. I stuck the carton in the freezer with the good intention to dump the frozen eggs into a gallon freezer ziploc!
Labels: tips
Friday, April 4, 2008
Tips and Tricks from Grandma's Kitchen
1. When heating up canned whole kernel corn, add a tablespoon of sugar to it. It makes it taste fresh from the cob. (I like to heat it with some butter, salt & pepper too.)
2. When making a tossed green salad for a party or potluck, plan on using one head of lettuce per 20 people. Let's face it, people don't really take lots of salad when there are other good things, besides the carrots, celery, tomatoes, etc. really pump up the volume.
3. Baby doesn't like formula or milk and you're ready to wean? Try what Grandma did. She used to give babies a bottle made with evaporated canned milk diluted with water (50-50). Or my babies' favorite, milk with a tablespoon of sugar and a drop of vanilla added.
4. Add a couple of tablespoons of brown sugar to canned Cherry Pie Filling, to cut the tin can flavor.
5. When you make a batch of cookie dough, double it and roll what you don't use in waxed paper, then tin foil. Mark it with a sharpie: type, cook time, and temp. Just slice and bake when you get a craving.
And one tip from me: when making cookies that you roll in balls and dip in sugar/ or cinnamon sugar, make all the balls at once and place on a cookie sheet. Freeze. Then pour them into a ziploc bag, toss your sugar in, and shake and bake. I keep the bag of frozen cookie balls in the freezer and only cook what I need. It's so nice to be able to bake a batch of warm cookies any time you have the urge.
*My Grandma was an amazing cook. When she was a teenager (about 14 years old) in Hubbard, AZ in the early 1900's, she and her sister Amy would cook for the Cowboys who'd come to help with the Haying. Grandma (Sadie) would always make the pies and Amy would make the cakes. One day Amy was sick and Sadie got to make the cakes. She got lots of compliments and was thrilled to know that she could bake a cake as well as Amy.
Then, she began cooking for her own family. She had 13 children! Plus, she was the President of her LDS Church Women's Relief Society and would often cook for funerals and large parties.
All of that cooking experience was put to good use when she ran the cafeteria for the Kyrene School District. That was in the 1960's and early 70's, when they still made everything from scratch and did their own baking. My friend used to live out there, and remembers her parents taking her to breakfast at the school! They used to beg to go eat there. I attended Junior High at the same school, and there were still a couple of teacher's left (Mr. Williams and Mr. Huber) who had known her and her cooking. When I introduced myself to one, all he could talk about was Grandma's Molasses cookies. Of course, I made him some the next day! (Yeah, I got an A.)
Brer Rabbit Molasses Sugar Cookies
3/4 c. shortening
1 c. sugar
1/4 c. molasses
1 egg
2 tsp. baking soda
2 c. flour, sifted
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
1 tsp. cinnamon
Soften shortening in microwave. Add sugar, molasses and egg. Beat well. Sift together flour and spices, add to first mixture. Mix well. Chill. Form into 1 inch balls and roll in granulated sugar. Bake on ungreased cookie sheet about 2 inches apart. Bake at 375 degrees for 5-7 minutes (do not overbake - the tops should barely start to crack, these aren't supposed to be hard old gingersnaps).
And one tip from me: Make all the balls at once and place on a cookie sheet. Freeze. Then pour them into a ziploc bag, toss your sugar in, and shake and bake. I keep the bag of frozen dough balls in the freezer and only use what I need. It's so nice to be able to bake a batch of warm cookies any time you have the urge.
1 c. sugar
1/4 c. molasses
1 egg
2 tsp. baking soda
2 c. flour, sifted
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
1 tsp. cinnamon
Soften shortening in microwave. Add sugar, molasses and egg. Beat well. Sift together flour and spices, add to first mixture. Mix well. Chill. Form into 1 inch balls and roll in granulated sugar. Bake on ungreased cookie sheet about 2 inches apart. Bake at 375 degrees for 5-7 minutes (do not overbake - the tops should barely start to crack, these aren't supposed to be hard old gingersnaps).
And one tip from me: Make all the balls at once and place on a cookie sheet. Freeze. Then pour them into a ziploc bag, toss your sugar in, and shake and bake. I keep the bag of frozen dough balls in the freezer and only use what I need. It's so nice to be able to bake a batch of warm cookies any time you have the urge.
