Apple Bread

Apple Bread

by: Kay Hodges (Box Elder County Fair Cookbook)

1/2 cup Chopped Nuts

2 cups Flour

1/2 cup Butter or Margarine

3/4 cup Brown Sugar

1 1/2 cups Grated Apple

1 tsp Baking Powder

2 eggs

1 tsp Vanilla

Topping:

2 TBSP Sugar

1/2 tsp Cinnamon

1/4 cup Chopped Nuts

1 sp Water

Directions: Mix all ingredients and put in greased and floured load pans. Sprinkle topping over the top and bake 45 – 50 minutes at 325 degrees. Remove from oven, let stand for 5 – 10 minutes, then carefully turn out on rack to cool.

Banana Bread

Banana Bread

by: Kay Hodges (From: Box Elder County Fair Cookbook)

1/2 Cup Vegetable Oil

1 Cup Sugar

2 Eggs, Beaten

3 Bananas, mashed

Beat Together.

2 Cups Flour

1 TSP Salt

3 TBSP Milk

1/2 TSP Baking Powder

1/2 TSP Baking Soda

1 TSP Vanilla

Sift flour, baking powder, soda and salt. Add milk and vanilla. Combine all ingredients; beat well and stir in 1/2 cup of chopped nuts. Bake in a loaf pan at 350 degrees for 1 hour. Cool and store in airtight container.

Hazelnut Hot Cocoa Mix

I found this fun recipe and thought I would share it. Merry Christmas!

Yummy Dinner Rolls

Yummy Dinner Rolls

by: Adele Forsgren

3 cups Hot Tap Water

1 Tablespoon Salt

1/4 Cup Oil or Butter

1/2 Cup Sugar

2 Cups Flour

1 TBSP Yeast

Directions: Mix water, salt, butter/oil and sugar; then add yeast. Let stand until yeast gets bubbly. Add flour, 1 cup at a time, until you have a nice slightly sticky dough (about 4 more cups of flour). Make sure you mix each cup of flour well before you add the next cup. Pour onto a floured cupboard. Make into balls. Let rise on greased cookie sheet (fills an 11x17 inch pan perfectly.) These only need to rise once. Bake at 375 degrees for 15-20 minutes.

Grilled Corn and Black Bean Salad

Grilled Corn and Black Bean Salad

Kellee Stoering and KSL.com

Ingredients:

• 4 ears corn, shucked
• 1 can black beans, rinsed and drained
• 2 large Roma tomatoes, diced
• 3 avocados, diced
• 1/2 cup diced red onion
• 1/2 cup cilantro, chopped
• 2 Tablespoon fresh lime juice
• 2 Tablespoons olive oil
• 1 Tablespoon red wine vinegar
• 1 teaspoon cumin
• 2 teaspoons kosher salt
• 1/2 teaspoon pepper
• Large tomatoes for serving

Method:

1. Lightly brush corn with olive oil and season with salt and pepper. Grill over open flame until lightly charred.

2. Cut corn off the cob and place kernels in large bowl.

3. To the kernels add black beans and tomatoes. Toss to combine.

4. Add avocado, onion and cilantro. Mix well.

5. Add lime juice, oil, vinegar, cumin, salt and pepper. Mix all the ingredients well and check for flavor. Add more salt or lime juice if needed. Let salad sit for 10-15 minutes for flavors to combine. Serve in hollowed out tomato "bowl" if desired.

Variation: If corn on the cob is not available you can use frozen corn in an equivalent amount, and skip to direction #3.

Cream-Filled Pumpkin Cupcakes

Cream-Filled Pumpkin Cupcakes

Taste of Home & Kellee Stoering

Ingredients

• 2 cups sugar
• 3/4 cup canola oil
• 1 can (15 ounces) solid-pack pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 
  FILLING:
• 1 tablespoon cornstarch
• 1 cup milk
• 1/2 cup shortening
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract, optional
• Whole cloves, optional

Directions

• In a large bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; gradually add to pumpkin mixture and beat until well mixed.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.
• In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until smooth.
• Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops. Yield: about 1-3/4 dozen.

Hints:

• Make the Filling before the cupcakes so that it has time to cool properly.
• Make sure filling is completely cooled before going on to the next step.
• Whip filling until fluffy.
• Boil filling until it is creamy (pudding like).
• Add 1 tsp. Pumpkin Pie Spice to cupcake batter!

 

Chicken & Black Bean Enchiladas

Chicken & Black Bean Enchiladas

by: Kay Hodges

Mexican Gravy (recipe follows)

2 to 3 pounds chopped cooked Chicken

1 Onion, chopped

1 can chopped Green Chilies

8 Corn Tortillas

1 cup shredded Mild Cheddar Cheese

1 cup shredded Monterey Jack Cheese

1 can Olives, chopped

1 can Black Beans, drained

Directions: Prepare Mexican Gravy. In a mixing bowl stir together chicken, onions, chilies, black beans and 1 cup Mexican Gravy.

In crock pot (slow cooker)place first tortilla in the bottom after dipping into the Mexican gravy. Spread about 3 tablespoons of chicken mixture over tortilla and sprinkle with 1/8 of cheese and olives. Continue layering process until you get to the top of the crock pot. The final layer should be cheese and olives. Pour any excess gravy over the top of tortilla stack. Cook on low 4-6 hours on on High 1 1/2 to 1 1/2 hours.

Mexican Gravy

1/4 cup Butter

1/2 cup Chili Powder

1/3 cup Flour

1/2 tsp Garlic Salt

1/4 tsp Cumin

1/4 tsp Oregano Leaves

3 cans Chicken Broth (15 oz. each)

1 can Tomato Sauce (12 oz.)

Directions for Mexican Gravy: Melt butter in saucepan. In bowl, mix together dry ingredients. Slowly add dry ingredients slowly, stirring constantly. Mixture will become crumbly. Slowly add chicken broth to butter mixture, stirring constantly. Stir in tomato sauce. (Makes 2 quarts)

Dad’s Favorite Oatmeal Chocolate Chip Cookies

Dad’s Favorite Oatmeal Chocolate Chip Cookies

by: Kay Hodges

Ingredients:

3/4 cup Butter

1 cup Brown Sugar

1/2 cup White Sugar

1 Egg

1/4 cup Hot Water

1 tsp. Vanilla

1 cup Flour

1/2 tsp Salt

1/2 tsp Baking Soda

3 cups Oatmeal

1 cup Chocolate Chips

1 cup Pecans (chopped)

Directions: Cream sugars, butter, eggs, water and vanilla. Add dry ingredients & oatmeal. Add chocolate chips and nuts. Bake at 375 degrees for 10-13 minutes.

Great Grandma Reeder’s Fudge

Great Grandma Reeder’s Fudge

by: Ellen Freeman

Put in large Mixing Bowl:

1 12 oz. Bag Chocolate Chips

1 Giant Sized Hershey’s Milk Chocolate Bar

1/2 lb chopped Walnuts

1 pkg. Marshmallows or 1 pint Marshmallow cream

Put in 3 quart sauce pan:

4 1/2 cups Sugar

1 square Butter

1 can Evaporated Milk

Bring to a boil and boil 8 minutes. Pour mixture into the bowl. Mix and pour onto greased 9x13 pan.

Caramel For Apples

Caramel For Apples

by: Ellen Freeman

2 cups Sugar

2 cups White Corn Syrup

2 cups Evaporated Milk

Dash of Salt

1 cube Butter (do not substitute margarine)

1 tsp. Vanilla

Mix together salt, sugar and corn syrup. Boil to hard ball stage.  Gradually add milk and butter, stir constantly. Cook to medium ball stage. Add vanilla. Cover Apples washed and dried.

Variations:

-- Add nuts when adding vanilla. Pour caramel in 9 inch pan. Cool

-- After apples are coated with caramel, dip into rice crispies, or add rice crispies to left over caramel and pour into a pan and cut into squares.

-- Can be used to cover a nut roll.

CUCUMBER SALSA

CUCUMBER SALSA

BY: DINNENE JENSEN

4 CUCUMBERS CHOPPED

4 TOMATOES CHOPPED

1 RED ONION CHOPPED

 

MIX TOGETHER:  1 PKG RANCH DRESSING MIX

1/4 C. VINEGAR

1 TBSP. SUGAR

MIX WITH VEGGIES AND LET SIT OVERNIGHT

Date Pinwheel Cookies

Date Pinwheel Cookies

by: Barbara Hodges

Ingredients:

2 cups Chopped Dates

1 cup Sugar

1 cup Water

1 cup Chopped Nuts

1 cup Margarine or Butter

2 cups Brown Sugar

3 Eggs

4 cups Flour

1/2 tsp Salt

1/2 tsp Baking Soda

Directions: Mix dates, sugar and water together in a small sauce pan and cook 10 minutes. Mix in nuts and cool. In large mixing bowl, cream margarine (butter)  and brown sugar. Beat in eggs. Sift together flour, salt and baking soda. Stir into creamed mixture. (dough will be stiff). Divide dough in half; chill 1 hour or until dough can be rolled easily. On lightly floured surface roll dough out into two 10x15 inch rectangles. Spread each rectangle with half of the date filling. Carefully roll up jelly-roll style, beginning with the long side. Wrap each roll in wax paper and refrigerate several hours. Cut into 1/4 inch slices. Place on greased cookie sheet and bake at 375 degrees for about 12 minutes. Remove from cookie sheet and cool on wire rack. Store in covered containers.

Lion House Pecan Bars

Lion House Pecan Bars

Shared by: Kay Hodges

Ingredients:

3/4 cup butter

3/4 cup sugar

2 eggs

3 cups flour

1/2 tsp baking powder

2 tsp lemon peels grated

1 cup butter

1 cup brown sugar

1 cup honey

1/4 cup light cream

3 cups chopped pecans

Directions:

Cream 3/4 cup butter and sugar; add eggs and beat well. Blend in flour, baking powder and lemon rind. Press dough into a greased 9x13 pan. Prick with a fork. Bake 12 – 15 minutes at 375 degrees. Make topping by mixing 1 cup butter, 1 cup brown sugar and 1 cup honey in a sauce pan. Stir and boil 5 minutes. Cool slightly and add cream and chopped pecans. Spread over partially backed crust. Return to oven and bake 30-35 minutes, reducing oven temperature to 350 degrees. Cool and cut into bars.

Brazilian Vinaigrette Sauce

Brazilian Vinaigrette Sauce

by: Heidi Cain

Ingredients:

1/2 cup Olive Oil

1 cup White Vinegar

1 tsp. Salt

1 cup Italian Parsley, finely chopped

1 large Onion, finely chopped

2 fresh Cayenne Peppers, finely chopped (more or less to taste)

Directions: Combine all ingredients in a large bowl. Stir well and serve either at room temperature or cold. Flavors intensify with standing.

Alfredo Sauce

Alfredo Sauce

by: Heidi Cain

Ingredients:

1/2 stick butter (these are the Israeli butter sticks, so I think it's 1/2 cup)
1 clove garlic, minced
2 cartons cooking cream (I think the containers have approximately 1 cup?? in them)
parmesan cheese, grated (I use a lot...probably 2 cups.  I just keep putting in cheese until the sauce is kind of thick)
salt & pepper, to taste

Directions: Melt the butter in a sauce pan.  Add garlic and sauté for a minute or two.  Add cream, parmesan cheese, and salt & pepper.  Cook on medium heat until cheese is melted.  Serve with pasta.

We like leftovers, so it works well for that!  It's definitely not low-fat, but it is tasty!  ENJOY!

Peanut Butter Squares & Quick Cook Fudge Frosting

Peanut Butter Squares

by: Kay Hodges

3/4 Cube Butter

1/4 Cup Sugar

1/2 Cup Brown Sugar

1 Egg

1/2 Cup Peanut Butter

1/2 tsp. Baking Soda

1/4 tsp. Salt

3/4 tsp Vanilla

2/3 Cup Flour

1 Cup Rolled Oats

Directions: Mix Well – Butter, sugars, eggs, peanut butter, soda, salt and vanilla. Stir in: Flour and rolled oats. Place on greased cookie sheet: roll with rolling pin. Bake 10 minutes at 325 degrees, it will be lightly browned. Cool until the top is set. Then spread 3/4 cup whipped peanut butter (optional) that you whip in a mixer to a fluffy consistency. Ice with quick cook fudge frosting.

Quick Cook Fudge Frosting

1/2 Cup Brown Sugar

1/4 Cup Cocoa

1/4 Square Butter

2 oz. Evaporated Milk

1/2 lb. Powdered Sugar

Directions: Mix together the first four ingredients. Cook two minutes, stirring constantly. Cool before pouring over the powdered sugar in a mixer. Beat well. Additional milk might have to be added during the mixing to obtain the proper consistency. Spread with buttered fingers.

Note: This recipe was requested by several members of the Israel District after conference. Enjoy! Kay

Cookie Dough Truffles

Cookie Dough Truffles

by: Norine Player

Ingredients:
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)

Directions: 
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls. 
Shape the chilled cookie dough mixture into 1-1½ inch balls.  Place on a baking sheet lined with wax paper.  Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.  
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water.  Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess.  (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.)  Transfer to a wax-paper lined surface.  If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.  Once all the truffles have been dipped, store them in the refrigerator until ready to serve.   

Limeade

Touchdown Taco Dip

Contributed by: Heidi Cain (Pampered Chef Recipe)

Ingredients:

1 can Refried Beans

1 pkg. Cream Cheese, Softened

1 cup Sour Cream

2 TBSP Taco Seasoning

2 cloves Garlic, finely minced

1/2 cup Cheddar Cheese, Shredded

1/2 cup Black Olives, Sliced

1 medium Tomato, diced

1/4 cup Green Onions, sliced

2 TBSP Cilantro, chopped

Tortilla Chips

Directions: Spread the refried beans on bottom of 9x9 baking dish. In a bowl, mix together cream cheese and sour cream, taco seasoning and garlic. Spread cream cheese mixture over the beans. Top with grated cheese. Bake at 350 degrees for 15-18 minutes or until cheese is melted. Let cool slightly and top with olives, tomato, green onions and cilantro. Serve with tortilla chips.

Cafe Rio Pork (Chicken) Salad

Contributed by: Heidi Cain

5 lbs Pork or Chicken

Marinade:

1 pkg. McCormick Southwest Grill mates

1/2 cup Vinegar

2 tsp Olive Oil

1/2 cup Brown Sugar

Dressing:

2 cups Mayonnaise

1 clove Garlic, peeled

1/2 bunch Cilantro, rinsed

2 TBSP Water

2 TBSP Vinegar

1 Jalapeno Pepper, remove seeds

1/4 tsp Pepper

1/2 tsp Salt

Put in blender and blend until creamy.

Directions: 1. Mix marinade, pour over meat. 2. Cook meat in Crockpot for 6 hours. 3. Serve on tortilla (fried on one side). Add beans and rice (Zatarains, 1-2 boxes), cheese, lettuce and dressing.

Lion House Dinner Rolls

Lion House Dinner Rolls

by: Ashley White

2 Tablespoons Yeast

2 Cups warm water

1/3 Cup sugar plus 2 Tablespoons sugar

1/3 Cup shortening or butter (melted)

2 Teaspoons salt

2/3 Cup dry milk

1 Egg (beaten)

5 to 6 Cups flour

Directions: Mix Yeast, Water, and 2 Tablespoons sugar; let stand In a mixing bowl combine melted shortening, beaten egg, 1/3 cup sugar, and dry milk Add yeast and 2 cups of flour...beat together. Add the rest of flour Knead in bowl. Let rise until double in size. Roll out, dip in melted butter , let rise 10 minutes. Bake at 350 degrees for 15 minutes or until done

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars
By: Heidi Cain

1 Cup Brown Sugar
1 Cup Sugar
1 Cup Margarine Or Butter
1/3 cup Shortening
2 TSP Vanilla
2 Eggs
1 TSP Baking Soda
1 TSP Salt
3 1/2 Cups Flour
1 Cup Chocolate Chips

Directions: Mix sugars, margarine and shortening. Add eggs and vanilla and mix well. Add remaining ingredients and mix well. Place on ungreased cookie sheet in 1" mounds. Bake at 350 degrees fro about 11 minutes.

Bar Variation: Spead the cookie dough onto a cookie sheet and bake at 350 degrees for about 18 minutes. Cut into bars after cooling.

Chili Rellenos Casserole

Chili Rellenos Casserole
By: Sheri Steed

Casserole:
6 4 oz. cans of whole green chilies
16 oz grated Monterey Jack cheese*
16 oz grated Sharp Cheddar cheese*
2 – 3 slices of bread made into bread crumbs (enough to cover the bottom of your baking dish in a thin layer)
* Have an equally tasty casserole and save time grating cheese by substituting Sargento Four Cheese Mexican Shredded Cheese.

Egg Batter:
2 eggs
1/3 C milk
1 Tbsp. flour

Preheat oven to 350. Prepare bread crumbs by putting bread into a food processor or blender. White bread or french bread works best. Process until texture is fine and even. Do not use seasoned bread crumbs. Drain chilies, open along edges and remove any seeds that may be inside. Butter the bottom of the baking dish and layer with bread crumbs. Lay chilies on top of bread crumbs in a single layer trying to cover as much open space as possible. Combine the cheeses and layer half on top of the chilies. Add another layer of chilies on top of the cheese the same as before and top with remaining cheese mixture. Combine ingredients for egg batter with a wire whisk or in a blender until frothy and light. Pour over the top of the casserole. Depending on how large your casserole dish is, you may need to prepare two batches of the egg batter. It works best if not doubled. (13 x 9 baking dish usually needs two batches.) Bake at 350 for 45 minutes. Allow to stand for 5 minutes before cutting. Serve with your favorite salsa, guacamole and sour cream or eat alone. Great as leftovers too!

Mandarin Orange Cake

Mandarin Orange Cake

Ingredients
1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.