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