I just wanted to tell you all to go this Cook Book that I just got!
It's called the World Wide WARD Christmas CookBook.
It has the most fabulous recipes and really you can make ANY of them at ANY time of year.
They aren't just Christmas time recipes at all! I got it at Deseret Book and we've been smelling yummy smells from the stove or oven since then!
It's like having all ward Cook Books combined! We Love It!
World Wide WARD Christmas Cook Book
Tuesday, December 28, 2010
Tuesday, August 31, 2010
I'm not usually a fan of this type of recipe but, it was good in a pinch.
It's quick and tasty and if that's up you're alley then you'll love this.
I usually don't pay much attention when someone says... "all you do is open a can of.... " My mind turns of and thinks of other more nutritious options for dinner but, I have to say.... my kids love this type of junk! hahaha
Ingredients
- 1-1/2 cups water
- 1 package (6 ounces) chicken stuffing mix
- 2 cups cubed cooked chicken
- 1 cup frozen broccoli florets, thawed
- 1 can (10-3/4 ounces) cream of mushroom soup, undiluted
- 1 cup (4 ounces) shredded cheddar cheese
Directions
- In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.
- Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.
- Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings
Pumpkin Chocolate Chip Bread
Tis the Season for this recipe!
My friend just emailed it to me mmmmmmmmmm!
I have 6 loaves on the counter cooling as we speak! =))
Makes 3-4 loaves
3 cups sugar
1 cup oil
4 eggs
large can pumpkin
2 tsp soda
1 tsp salt
5 cups flour
1 tsp vanilla
1 heaping tsp cloves
1 heaping tsp cinnamon
Mix all ingredients until well blended then add
2 cups chocolate chips
2 cups chopped nuts (if desired)
spoon into 3 or 4 greased bread pans
Bake 325 for one hour or until knife comes out clean
My friend just emailed it to me mmmmmmmmmm!
I have 6 loaves on the counter cooling as we speak! =))
Makes 3-4 loaves
3 cups sugar
1 cup oil
4 eggs
large can pumpkin
2 tsp soda
1 tsp salt
5 cups flour
1 tsp vanilla
1 heaping tsp cloves
1 heaping tsp cinnamon
Mix all ingredients until well blended then add
2 cups chocolate chips
2 cups chopped nuts (if desired)
spoon into 3 or 4 greased bread pans
Bake 325 for one hour or until knife comes out clean
Tuesday, March 23, 2010
Chocolate Chip Sour Cream Cookies!
If I had a nickle for every time someone has asked for this recipe..... I'd have at least 5 whole dollars! hahahahaha
1 1/2 cups sugar
1/2 cup sour cream
1/4 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla
1 egg
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package milk chocolate chips
Heat oven to 350 degrees. Mix sugar, sour cream, butter, shortening, vanilla and egg in large bowl. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 12 to 14 minutes or until set and just beginning to brown.
1 1/2 cups sugar
1/2 cup sour cream
1/4 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla
1 egg
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package milk chocolate chips
Heat oven to 350 degrees. Mix sugar, sour cream, butter, shortening, vanilla and egg in large bowl. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 12 to 14 minutes or until set and just beginning to brown.
Friday, December 18, 2009
Steve's Synthetic Cheese Dip! LOL
He said... mix one block of Velveeta with a can of chili and a can of tomatoes w/hot peppers!
Mmmmm it was good!
But, then again everything Steve makes it good!
And he said you have to put it in the microwave for about 20 min.
I didn't believe him.... but it did take a long time to melt that fake cheese stuff!
Wednesday, October 28, 2009
Pumpkin Pie Cheese Cake
1 can (16 oz.) pumpkin
2/3 c. light brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
4 eggs, divided
1 c. evaporated milk
2 tsp. vanilla extract, divided
1 deep dish (9 or 10 inch) unbaked pie shell
1 pkg. (8 oz.) cream cheese, softened
1/2 c. granulated sugar
Preheat oven to 350 degrees. Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 tsp. vanilla in large mixing bowl. Pour into 10 inch pastry shell in deep dish pie pan. Combine cream cheese, granulated sugar, remaining vanilla and 2 slightly beaten eggs; beat until smooth. Pour cream cheese mixture over pumpkin filling. Bake in oven 1 hour or until knife comes out clean. Chill before serving
Preheat oven to 350 degrees. Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 tsp. vanilla in large mixing bowl. Pour into 10 inch pastry shell in deep dish pie pan. Combine cream cheese, granulated sugar, remaining vanilla and 2 slightly beaten eggs; beat until smooth. Pour cream cheese mixture over pumpkin filling. Bake in oven 1 hour or until knife comes out clean. Chill before serving.
2/3 c. light brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
4 eggs, divided
1 c. evaporated milk
2 tsp. vanilla extract, divided
1 deep dish (9 or 10 inch) unbaked pie shell
1 pkg. (8 oz.) cream cheese, softened
1/2 c. granulated sugar
Preheat oven to 350 degrees. Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 tsp. vanilla in large mixing bowl. Pour into 10 inch pastry shell in deep dish pie pan. Combine cream cheese, granulated sugar, remaining vanilla and 2 slightly beaten eggs; beat until smooth. Pour cream cheese mixture over pumpkin filling. Bake in oven 1 hour or until knife comes out clean. Chill before serving
Preheat oven to 350 degrees. Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 tsp. vanilla in large mixing bowl. Pour into 10 inch pastry shell in deep dish pie pan. Combine cream cheese, granulated sugar, remaining vanilla and 2 slightly beaten eggs; beat until smooth. Pour cream cheese mixture over pumpkin filling. Bake in oven 1 hour or until knife comes out clean. Chill before serving.
Monday, March 23, 2009
Veggie Dip
Jan's Veggie Dip
1 c. Sour Cream
1 c. Mayonnaise
1/2 t. salt
dash of pepper
1/2 t. garlic powder
2-3 t. dill weed
1-1 1/2 T. dried parsley
2 T. dried minced onions
Mix together and refrigerate at least an hour before serving with veggies.
Can use plain low fat yogurt to cut fat. But you all know me I love it with full fat content best! My kids love it as chip dip too.
1 c. Sour Cream
1 c. Mayonnaise
1/2 t. salt
dash of pepper
1/2 t. garlic powder
2-3 t. dill weed
1-1 1/2 T. dried parsley
2 T. dried minced onions
Mix together and refrigerate at least an hour before serving with veggies.
Can use plain low fat yogurt to cut fat. But you all know me I love it with full fat content best! My kids love it as chip dip too.
Monday, November 17, 2008
Roasted Sweet Potatoes and Onions
Roasted Sweet Potatoes and Onions
Serves 12
8 medium peeled sweet potatoes -- cut into 2-inch pieces
4 medium red onions, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
2 teaspoons lemon pepper1 teaspoon salt
Preheat oven to 425 degrees. Combine all ingredients in 2, 13 x 9 inch baking dishes, evenly dividing up the ingredients. Toss to coat and bake for 35 minutes or so, until the taters are fork tender and nicely browned.
Serves 12
8 medium peeled sweet potatoes -- cut into 2-inch pieces
4 medium red onions, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
2 teaspoons lemon pepper1 teaspoon salt
Preheat oven to 425 degrees. Combine all ingredients in 2, 13 x 9 inch baking dishes, evenly dividing up the ingredients. Toss to coat and bake for 35 minutes or so, until the taters are fork tender and nicely browned.
Pumpkin Cheesecake
Pumpkin Cheesecake
Serves 12
1 1/4 cups gingersnap cookie crumbs (crush about 20 cookies in a plastic bag with a rolling pin)1/4 cup unsalted butter -- melted
3 (8 ounce) packages cream cheese -- softened
1 cup sugar1 teaspoon ground cinnamon1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs
3/4 cup chilled whipping cream (need to whip it with 2 teaspoons sugar and a teaspoon of vanilla)
Preheat the oven to 350 degrees. In a large mixing bowl, mix the cookie crumbs and butter. Press evenly on the bottom of a 9" spring form pan inches. Bake 10 minutes, then let cool. Reduce oven temp. to 300 degrees. In another large bowl, beat the cream cheese, sugar, the cinnamon and ginger on medium speed until smooth. Add pumpkin puree. Now add in the eggs, one at a time on low speed. Pour into the cookie crumb pie shell. Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours. (but in your case, you did it two days prior at least)To loosen cheesecake from the sides of the pan, unbuckle the side andcarefully remove. Serve a dollop of whip cream on the cheesecake. This recipe is to die for!
Serves 12
1 1/4 cups gingersnap cookie crumbs (crush about 20 cookies in a plastic bag with a rolling pin)1/4 cup unsalted butter -- melted
3 (8 ounce) packages cream cheese -- softened
1 cup sugar1 teaspoon ground cinnamon1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs
3/4 cup chilled whipping cream (need to whip it with 2 teaspoons sugar and a teaspoon of vanilla)
Preheat the oven to 350 degrees. In a large mixing bowl, mix the cookie crumbs and butter. Press evenly on the bottom of a 9" spring form pan inches. Bake 10 minutes, then let cool. Reduce oven temp. to 300 degrees. In another large bowl, beat the cream cheese, sugar, the cinnamon and ginger on medium speed until smooth. Add pumpkin puree. Now add in the eggs, one at a time on low speed. Pour into the cookie crumb pie shell. Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours. (but in your case, you did it two days prior at least)To loosen cheesecake from the sides of the pan, unbuckle the side andcarefully remove. Serve a dollop of whip cream on the cheesecake. This recipe is to die for!
Wednesday, August 27, 2008
Strawberry Lemonade Salad
2 envelopes unflavored gelatin
1/2 C. cold water,1 C. boiling water
1 1/3 C. frozen lemonade concentrate
2 (10 oz. pkg.) frozen strawberries partially thawed
2 C. whipping cream
Soften gelatin in cold water, then dissolve in the boiling water.
Stir in lemonade concentrate and strawberries with juice.
Chill until partially set, add whip cream and fold into gelatin mixture.
Put in 9x13 pan and chill several hours until firm.
Garnish with fresh strawberries
1/2 C. cold water,1 C. boiling water
1 1/3 C. frozen lemonade concentrate
2 (10 oz. pkg.) frozen strawberries partially thawed
2 C. whipping cream
Soften gelatin in cold water, then dissolve in the boiling water.
Stir in lemonade concentrate and strawberries with juice.
Chill until partially set, add whip cream and fold into gelatin mixture.
Put in 9x13 pan and chill several hours until firm.
Garnish with fresh strawberries
Wednesday, July 23, 2008
Sweet N' Sour Chicken
1 Tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1" pieces
3 Cups assorted cut-up vegetables (bell pepper, carrots, celery etc.)
1 Can (8oz. ) pineapple chunks in juice, drained
1/2 Cup sweet and sour sauce
Cooked rice
Heat the skillet over high heat. Add oil
Add chicken and stir fry about 3 minutes or until no longer pink in the center. Add vegetables and stir fry about 2 min. or until crisp-ish tender. Stir in pineapple and sweet and sour sauce; cook and stir 1 min. Serve over rice and sprinkle some chow mein noodles on top for a little extra crunch!
1 pound boneless skinless chicken breasts, cut into 1" pieces
3 Cups assorted cut-up vegetables (bell pepper, carrots, celery etc.)
1 Can (8oz. ) pineapple chunks in juice, drained
1/2 Cup sweet and sour sauce
Cooked rice
Heat the skillet over high heat. Add oil
Add chicken and stir fry about 3 minutes or until no longer pink in the center. Add vegetables and stir fry about 2 min. or until crisp-ish tender. Stir in pineapple and sweet and sour sauce; cook and stir 1 min. Serve over rice and sprinkle some chow mein noodles on top for a little extra crunch!
Mandarin Salad
1/4 Cup sliced Almonds
1 Tablespoon sugar
1 bag of mixed leafy salad
2 stalks of celery, chopped
2 medium green onions, thinly sliced
1 can mandarin oranges, drained
Cook almonds and sugar in 1 qt. saucepan over low heat, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
make Dressing and toss all together!
Dressing:
1/4 Cup vegetable oil
2 tablespoons sugar
2 tablespoons white or cider vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
dash pepper
Shake together in a tightly covered container.
1 Tablespoon sugar
1 bag of mixed leafy salad
2 stalks of celery, chopped
2 medium green onions, thinly sliced
1 can mandarin oranges, drained
Cook almonds and sugar in 1 qt. saucepan over low heat, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
make Dressing and toss all together!
Dressing:
1/4 Cup vegetable oil
2 tablespoons sugar
2 tablespoons white or cider vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
dash pepper
Shake together in a tightly covered container.
Pecan Squares
Crust:
2/3 Cup powder sugar
2 Cups flour
1 Cup butter
Pre Heat oven to 350. Grease a 9X12" baking dish. Mix flour and sugar together. Add butter and mix until fine crumbs form. Pat the crust into the prepared baking dish. Bake for 20 min. Set aside.
Topping:
2/3 Cup melted butter
1/2 Cup honey
3 Tablespoons heavy cream
1/2 Cup brown sugar
3 1/2 Cups shelled pecans, coarsely chopped
Mix melted butter, honey cream and brown sugar together. Stir in pecans, coating them thoroughly. Spread over crust.
Bake at the same 350 for 25 min.
Let cool before serving.
Broccoli Salad
half a pound of bacon
2 Cups of small broccoli florets
1 Cup of Mayonnaise
1 Table spoon apple cider vinegar
1/3 Cup chopped onions
1/4 Cup sugar
3/4 Cup raisins
1/2 Cup sunflower seeds
Cook the bacon and then crumble it up.
In a large bowl mix the Mayo, cider, onions, sugar, raisins and sunflower seeds until well mixed and then add the broccoli and bacon.
If you want it even more colorful, you can blanch the broccoli for about 3 min before you add it to the mixture.
In a large bowl mix the Mayo, cider, onions, sugar, raisins and sunflower seeds until well mixed and then add the broccoli and bacon.
If you want it even more colorful, you can blanch the broccoli for about 3 min before you add it to the mixture.
Chicken Marbella
2 1/2 pounds of bone in, chicken (my favorite is breast)
1 Head of garlic, peeled and finely pureed
1/4 Cup dried oregano
course salt and freshly ground black pepper to taste
1 Cup of red wine vinegar
1/2 Cup olive oil
1/2 cup of capers with the juice
6 bay leaves
1 Cup of Brown sugar
1/4 parsley
Mix it all in a big bowl and let it marinate over night in the refrigerator.
Pre heat the oven to 350
Arrange the chicken and marinade in a baking dish
Bake for 50 to 60 minutes
Don't forget to bast it every once in a while
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