Carmel Corn Puffs

1 big bag of corn puffs
2 cubes butter
1 cup sugar
1/2 cup Karo syrup

Bring butter, sugar, and Karo syrup to a boil for about one minute.  Drizzle carmel mixture over corn puffs.

Cornbread Waffles

I found this recipe here:  http://mccornbread.com/belgian-corn-waffles/.  They were good.  A little sweet, but good.  We ate them with chicken chili.

Belgian Corn Waffles

Ingredients

• 2 Cups Marie Callender’s Cornbread Mix
• 2 Tbs Oil
• 2 Eggs (scrambled)
• 1 Cup Water
• 1 Tsp Vanilla

1.In bowl, Mix all ingredients together.
2. Pour into waffle iron.
**Yields 4 Waffles

I

Peach Syrup (canned)

From:  http://www.food.com/recipe/vanilla-peach-syrup-72157?scaleto=4&mode=null&st=true

Brett prefers this without the vanilla...

Yield:  4 pints 

5   cups peaches, puree (peel, remove pits and toss the rest in the blender)
2   cups sugar
2   tablespoons lemon juice
2   teaspoons vanilla


Directions:

1  Combine peach puree, sugar and lemon juice in kettle.
2  Bring to a boil.
3  Simmer 5 minutes.
4  Add vanilla.
5  Pour into hot jars and seal.
6  Process in boiling water bath for 30 minutes (time adjusted for Utah altitude).

Macaroni and Cheese (Stove Top)

For the past five meals, my daughter had requested mac and cheese.  I didn't have any box mixes on hand, but after her persistence, I decided to try it from scratch.  I got this recipe from http://www.food.com/recipe/easy-stove-top-macaroni-cheese-60350.  My kids really liked it.  Because I don't eat cheese, I can't really add an adult opinion on taste (Brett was at school so didn't have dinner with us).  I can say, though, that it was incredibly easy, and it looked smooth and creamy.  So, without further ado, here it is:

8 ounces elbow macaroni
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk
2 cups shredded cheddar cheese or 8 ounces cheddar cheese

Directions:

1      Cook macaroni according to package directions.

2     In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk.

3     Cook and stir until bubbly.

4     Stir in cheese until melted.

5     Drain macaroni; add to cheese sauce; stir to coat.

Dad's World Greatest Salsa

2 cans stewed tomatoes
2 fresh tomatoes (quartered)
dash garlic salt
1/2 medium red onion
dash of cilantro
1/4 cup jalapeno peppers

Pulse in blender until desired consistency.

Steaky Chicken Marinade

I made this marinated chicken for a family dinner tonight, and the reviews were great.  Everyone loved it. My dad said it was the best chicken he'd had in a long time.  My dad, mom, and sister all commented that the chicken had a bit of a steak flavor to it.  I'm not sure whether it was the marinade or leftover juices on the grill, but they seemed to think it was the marinade.  If so, they said, it's fantastic:  You get steak flavor for chicken cost and calories :).  I'm not a steak eater, so I cannot confirm or deny the flavor comparison.  But, I can confirm that the chicken was very moist and delicious.  It had a great flavor, without being overwhelming. It could pair with a lot of different sides.  So, without further ado, here's the recipe:

1 1/4 cups olive oil
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup reduced-sodium soy sauce
1/4 cup Worcestershire sauce
2 Tbsp. ground mustard
1 Tbsp. ground pepper
3 cloves garlic

I marinated 7 boneless, skinless chicken breasts in this, and there was room for more.  I let the chicken marinate for about 8 hours, which was sufficient.

Carliles' Chicken Marinade

1/4 c oil
2 TBS cider vinegar
1tsp onion salt
1 tsp celery salt
3/4 tsp garlic salt
1/2 tsp salt
1 tsp oregano
1/8 tsp pepper
1TBS prepared mustard
Blend in blender
1 bay leaf (add after blended and during boiling)
*boil for one minute

Go-To Chocolate Chip Cookies

This chocolate chip cookie recipe has officially become my go-to chocolate chip cookie recipe.  And they're made with whole-wheat flour...so you can pretend they're healthy :).  I like to make the dough, form it into logs and wrap it in waxed paper, and then let it chill (they really do turn out better when the dough is chilled) in the refrigerator or freezer, depending on how soon you want to eat the cookies.  When I'm ready to make the cookies, I just slice the logs into sections, place them on the pan, and bake them.  They're delicious!

From:  http://carolinesbakeshop.blogspot.com/2011/08/whole-wheat-chocolate-chip-cookies.html?m=1

Whole Wheat Chocolate Chip Cookies

Seen on Butteredup adapted from Good to the Grain by Kim Boyce via Orangette

Ingredients: 

3 cups whole wheat flour 

1 teaspoon baking powder 

1 teaspoon baking soda 

1 ½ teaspoon sea salt 

1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes

1 cup lightly packed dark brown sugar 

1 cup sugar 

2 large eggs 

1 teaspoon vanilla extract 

8 semi-sweet chocolate chips

Preparation: 

1. Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend. 

2. Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate, and mix on low speed until evenly combined. Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed. Chill dough for at least 12 hours.  

3. Position racks in the upper and lower thirds of the oven, and preheat to 350°F. Grease or line two baking sheets with parchment or silpats.

4. Scoop cookie dough onto cookie sheet. (I used a medium cookie scoop to get the size I wanted).   

5. Bake the cookies for 10-12 minutes until somewhat cracked and browned.

Jen's Pizza Dough

4 1/2 Cups Flour
2 1/4 tsp. Yeast
2 Tbsp. Olive Oil
1 1/2 tsp. Salt
1 3/4 Cup Warm Water

Add 1/2 flour with yeast.  Add the rest of the flour with salt.  Add 1/2 water slowly.  Add the rest of the water slowly.

Bake at 500.

Special Syrup

1/2 cup buttermilk (If no buttermilk - 1/2 cup milk to 1.5 tsp lemon juice(or vinegar))
1 cube butter
1 cup sugar

Combine above ingredients, bring to a boil.  Once boiled, remove from heat and add:

1 tsp. vanilla
1 tsp. baking soda

Stir and serve.

Stephanie's Sour Cream Coffee Cake

Heat oven to 350
Bake 2 8x8 pans for 20-25 minutes

2 sticks butter
1 1/2 cups sugar

Mix

3 eggs

Mix

1 tsp. vanilla
1 cup sour cream

Mix

1 tsp. baking soda
1 tsp. baking powder
2 1/2 cups flour

Mix

Topping:

1 cup brown sugar
1 Tbsp. cinnamon
1/2 cup pecans

Mom's Funeral Potatoes

6 medium potatoes, grated
1/4 cup butter
2 cups shredded cheddar cheese
2 cups sour cream
1/3 cup chopped green onion
1 tsp. salt

Boil, grate potatoes.  In medium saucepan, combine the butter and cheese, stir until almost melted.  Remove from heat and blend in the sour cream, onions, and salt.  Pour sauce mix over potatoes, and stir until combined.  Pour into pan.

Bake at 350 for 45 minutes.

Jen's Chicken Chili

1 cup onion (you can mix 1/2 green onion and 1/2 regular onion)
1 (15-oz) can tomato sauce
1 (16-oz) can diced tomatoes
1/2 tsp. garlic powder or 1 clove garlic minced
2 tsp. chili powder
1/2 tsp. cumin
1/2 cup chicken stock
dash hot pepper sauce or cayenne pepper
4 chicken breasts, cooked
1 can black beans
1 can kidney beans

Combine all ingredients in a large saucepan.  Heat through and (if time) simmer 30-45 minutes to combine flavors.  This is good served over rice.  Top with cheddar cheese, chopped tomatoes, sour cream, cottage cheese, or diced onions.

Minestrone Soup

Minestrone Soup

from http://www.busyinbrooklyn.com/minestrone-soup/

Minestrone Soup
1 onion, diced
2 tbsp olive oil
3 cloves garlic, minced
2 celery sticks, diced
2 carrots, diced
1 large zucchini, diced
3 heaping tbsp tomato paste
1  russet potato, diced
1 can garbanzo beans, drained and rinsed
1 28oz. can diced tomatoes
1 tsp basil
1 tsp oregano
6-8 cups chicken stock
salt and pepper, to taste
1 bag baby spinach
1/2 box ditalini pasta, cooked according to package directions
Method:
Saute onion in olive oil until translucent and add garlic. Saute for 1 minute. Add celery, carrots and zucchini and continue to saute. Add tomato paste and stir into the vegetables, continuing to saute until the vegetables are well coated. Add potato, beans, tomatoes, basil, oregano, chicken stock and salt and pepper. Stir to combine the ingredients and bring the soup to a boil. Lower the heat and simmer for 30 minutes-1 hour, until all the vegetables are tender. Taste and adjust seasonings, if necessary. Stir in in baby spinach and cook until wilted. You may also add the pasta or serve individually in each bowl.*
*I prefer to add the pasta to each bowl as I’m serving the soup because I like my pasta to have a “bite” to it. Leaving it in the soup with make it extremely soft, and it will lose it’s texture.

Oatmeal Chocolate Chip Cookies

I got this recipe from my sister-in-law, Adrienne.  It is one of Brett's favorite cookies.

Oven:  375 degrees
Time:  8-10 minutes

1 1/2 cups soft shortening
2 cups packed brown sugar
1 cup white sugar
2 eggs
1/2 cup water
1 tsp. vanilla
2 cups flour
2 tsp. salt
1 tsp. soda
6 cups oats (3 quick, 3 old-fashioned)
1 tsp. cinnamon
1 1/2 bags chocolate chips

Mixn in large mixing bowl in given order.  Drop onto greased cookie sheet.

(If doubling the recipe, you will get close to 100 cookies.)

Mom's Stew

1 Tbsp. Shortening
1 lb. beef, cubed in 1 inch squares
1 large onion, sliced
Salt and Pepper to taste
1 cup water
4 small potatoes
1 cup green beans
4 small carrots
1 cup tomatoes
1 Tbsp. flour
1/4 cup water
1/4 tsp. thyme
1/4 tsp. parsley
1/4 tsp. oregano
1/4 tsp. worcestershire sauce

This is typically made in a pressure cooker, but may be made in a regular pot.  These are the directions for my mom's old Presto pressure cooker:

Heat pressure cooker; add shortening.  Brown meat.  Add onion, salt, pepper, and water.  Place small potatoes, green beans, carrots, and tomatoes over meat.  Close cover securely.  Place pressure regulator on vent pipe and cook 10 to 12 minutes with pressure regulator rocking slowly.  Cool pressure cooker at once. Make a paste of the flour and 1/4 cup water and stir into stew to thicken.

Another method of preparing stew is to cook the meat separately 8-10 minutes, then add the vegetabels and cook 5 minutes with pressure regulator rocking slowly.

Mom's Spaghetti Sauce

3 cans tomato sauce
3 cans water
3 Tbsp. sugar
6 Tbsp. ketchup
3/4 tsp. thyme
3/8 tsp. chili powder
3/8 tsp. allspice
Ground meat

Brown meat with minced onions and garlic salt.  Add above ingredients.  Heat to a boil, then let simmer to desired consistency.

Tres Leches

This recipe is made with a cake mix, but is amazing.  It tastes so good that there is no real reason to go to the extra effort of making the cake from scratch.  Brett loves the Cafe Rio tres leches, but said this beats it, hands down.

I found the recipe here:  http://www.foodnetwork.com/recipes/melting-pot/tres-leches-three-milk-cake-recipe/index.html.

Tres Leches: Three Milk Cake

Recipe courtesy Ben Plastina

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

--

Level:

--

Serves:

10 to 12 servings

Ingredients

• 1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan

For topping mixture:

• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1 pint heavy whipping cream

To finish:

• Whipped cream, to cover cake (I buy a quart of whipping cream, and use 2 cups for the topping, then whip the remaining 2 cups with 1/3 cup of powdered or granulated sugar for the "frosting")
• 5 ounces sweetened coconut (optional)

Directions

Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.

Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

OPTIONAL: Add macadamia nuts, cherries and/or pineapple.

Betty Crocker Chocolate Chip Cookies

I found this recipe here:  http://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57?p=1.

These cookies are really good fresh out of the oven, but not amazing when cold.  They recover really well in the microwave, though.  I'd make these again

Ultimate Chocolate Chip Cookies

Just like the name says, this is the chocolate chip cookie extraordinaire! Definitely one of Betty's favorites!

Prep Time
45Minutes

Total Time
45Minutes

Makes

4dozen

3/4

cup granulated sugar

3/4

cup packed brown sugar

1

cup butter or margarine, softened

1

teaspoon vanilla

1

egg

2 1/4

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1/2

teaspoon salt

1

cup coarsely chopped nuts

1

package (12 ounces) semisweet chocolate chips (2 cups)

1. Heat oven to 375ºF
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Makes 4 dozen cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Purchasing

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Time Saver

You can form these cookies more quickly if you use a #16 cookie/ice-cream scoop. Level off the dough on the edge of the bowl for perfectly round cookies.

Variation

If you didn’t think these cookies could get any better, try them with 1/2 cup each of semisweet chocolate chips, peanut butter chips, milk chocolate chips and butterscotch chips instead of the 2 cups semisweet chocolate chips. Incredibly, even more incredible!

Nutrition Information:

1 Serving (1 Serving)

• Calories 135 
• (Calories from Fat 70 ),

• Total Fat 8 g
• (Saturated Fat 2 g,),
• Cholesterol 5 mg;
• Sodium 100 mg;
• Total Carbohydrate 16 g
• (Dietary Fiber 1 g,
• Protein 1 g;

Percent Daily Value*:

Exchanges:

• 1/2 Starch;
• 1/2 Fruit;
• 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Almond Bars

This is a recipe from Carlile Carroll from the Ensign Stake.  It's a great recipe to make for functions - parties, showers, etc.  It's quick, easy, and tastes great - even better than it sounds and looks (Brett's not a nut fan and was reluctant to try these, but once he did, he couldn't get enough!).

1/2 c Butter
1 c Sugar
1 Egg
1/2 tsp. almond extract
2 tsp. Baking powder
1/4 tsp. Salt
1-3/4 c Flour
1/2 c Sliced almonds (finely chopped)
Milk

Cream the butter, sugar, and egg together.  Add the almond extract, baking powder, salt, and flour.  After the ingredients are thoroughly mixed, divide and form 4 rolls.  Place 2 rolls at a time onto an ungreased cookie sheet.  Using your hands, flatten the rolls into 3" x 12" rectangles about 4-5" apart.  Brush the tops of the rectangles with milk.  Sprinkle the chopped almonds on top and pat into the cookie dough.

Bake at 325 degrees for 12-14 min.  They will look doughy and the edges slightly brown when taken from the oven.  Cut while they are still warm into 1" strips at a diagonal and drizzle with the below icing.

1/2 c Powdered sugar
3-4 tsp. Milk (more if necessary to create a "drizzle")
1/4 tsp. almond extract