Sweet Chex Mix

   We got this sweet treat gift as teachers in Primary. I figured out who made it, and tracked down the recipe. It was THAT good. It's super easy and quick to make too. 
   Since then, I've made it a lot. I sent some to my missionary, and eaten WAY too much of it. Now that it's the holidays, I'm thinking of making it again. To give away you ask? Hmmmm...of course. Thank you Camille!

Ingredients:
1 cup sugar
1 cup light corn syrup
1 1/2 cubes butter

Cook:

Above ingredients in microwave for 5 minutes

Add:

1/2 tsp baking soda

1 tsp vanilla

Pour Over:

2 cups cashews

2 cups coconut

12 oz Rice Chex

Mix together, cool, enjoy.

Read More

Rich & Dense Very Chocolate Cake (Bundt)

I got this recipe while we lived in NY.  They gave it to me to use for a Relief Society
dinner, for those of us that offered to bring desert.  Very yummy!  You can eat it with or without a frosting/glaze/chocolate sauce.  It's great with just a little cool whip on it too!

ingredients:

1 pkg chocolate cake mix
1 small pkg instant chocolate pudding
1/2 cup oil
1/2 cup warm water
8 oz. sour cream
4 eggs
12 oz. semi-sweet chocolate chips/bits

directions:
1.  Mix together cake mix, pudding mix, oil, and warm water.

2.  Add sour cream, then add eggs, one at a time.  Stir in the chocolate chips last.

3.  Grease bundt pan WELL.  Bake 45 minutes at 350.  Toothpick check to make sure it is done.

Read More

Favorite Pie Crust

I was always looking for a pie crust that I could do.  I tried Martha’s, and many typical/traditional crust recipes and techniques. This is the ONE. I’ve used it for several years and I love it!  It always works!

Yield: 2 large pie crusts

ingredients:
4 cups flour
2 cups shortening (I like the butter flavor)
1 Tbsp sugar
1 1/4 tsp. salt
1/2 cup COLD water
1 egg
1 Tbsp vinegar

directions:
1. Mix flour, shortening, sugar, and salt altogether in a large mixing bowl.

2. Add cold water, vinegar, and egg to dry ingredients. Mix to combine.  

3. Bake per your pie instruction. 

Read More

Pecan Bars

My friend Patty brought these to church to share.  They were amazing and the family made yummy sounds as they shared some bites.  Thanks for the recipe!

ingredients:
1 box yellow cake mix
1 cup chopped pecans
1/2 cup melted butter
3 eggs
1 8oz. pkg. cream cheese, softened
1 lb. powdered sugar

instructions:
1.  Preheat oven to 325*.  Lightly spray 9x13" pan.

2.  Mix dry cake mix, pecans, butter, and 1 egg until blended.  Press into bottom and up the sides about 1" of pan.

3.  In another bowl, beat eggs and cream cheese until light and fluffy.  Add powdered sugar until smooth.

4.  Pour over cake base. 

5.  Bake at 325* for 40 minutes or until set.  Sprinkle a little powdered sugar over the top.  Enjoy!

Read More

Lemon Brownies

I found something similar on Pinterest.  After making them (from that recipe), I have adapted it a little bit.  The flavor was delicious.  I can't wait to make them again!

you'll need about 2 lemons for this recipe

ingredients:
1 1/2 cup flour
1 1/2 cup sugar
1/2 tsp. salt
1/3-1/2 tsp. baking powder
1 cup (2 sticks butter), soft

4 eggs
2 Tbsp. lemon juice
2 tsp. lemon zest (about 1 lemon)

glaze:
1 cup powdered sugar
2 Tbsp. lemon juice
additional lemon zest

directions:
1.  Preheat oven to 350.  Prepare a 9x13" baking dish with non-stick/flour baking spray. 

2.  In a large bowl, combine flour, sugar, salt and baking powder.  Mix in butter.

3.  In a separate smaller bowl, whisk together eggs, lemon juice and zest.  Pour wet ingredients into the large dry ingredients and combine well.

4.  Pour batter into prepared baking dish.  Bake for 30-40 minutes or until center is set.  Let cool.

5.  Prepare glaze by combining all ingredients.  Once the brownies are cooled (or slightly still warm), spread glaze over the brownies.  Cut and enjoy!

Read More

Cinnamon Roll Cake

We tried this last night and it turned out fabulous.  It was less cake-like and more roll-like.  But with the ease of a cake and not waiting for dough to rise, etc. etc.  My daughter and I put this together, and it has been very much enjoyed!  I'll for sure make this again.  I'm thinking, it would be really good in the Dutch Oven too while camping!

ingredients
cake:
3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup (1 stick) butter, melted

struesel:
1 cup (2 sticks) butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

glaze:
2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla

directions
1.  Preheat oven to 350 and spray a 9x13" glass baking pan with non-stick spray. 

2.  For cake:  In a mixer, add all the "cake" ingredients (except butter): flour, salt, sugar, baking powder, milk, eggs, and vanilla.  Once combined well, slowly stir in the melted butter.  Pour into the baking pan.

3.  For struesel:  In a medium-large bowl, mix together the butter, brown sugar, flour and sugar together until creamy.  Make large drops of the struesel onto the cake batter.  Take a knife and swirl it through until it is marble-like. 

4.  Bake at 350 for 35-40 minutes until a toothpick comes out NEARLY clean.

5.  For glaze:  In a medium bowl, mix together powdered sugar, milk and vanilla with a whisk.  Drizzle over warm cake. 

Serve warm or at room temperature.

Read More

Best Chocolate Chip Cookies

These cookies are delicious!  Chewy and soft.  It's hard to not eat the whole batch.  I honestly don't know how they are the day after they are made, as they are so yummy we gobbled them right up.  Stop looking for a great chocolate chip cookie recipe--this is it!

ingredients: (you can easily 1/2 this recipe)
1 1/2 cup butter, softened
1 1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
4 tsp. vanilla extract
4 cups flour
4 tsp. cornstarch
2 tsp. baking soda
1 tsp. salt
2 cups semi-sweet chocolate chips

directions:
1.  Preheat oven to 350.  Spray cookie sheet(s) with non-stick spray.

2.  In mixer, cream butter and sugars until light and fluffy.  Add eggs and vanilla.

3.  In large bowl, whisk together flour, cornstarch, baking soda and salt.  Gradually add in dry ingredients into mixer.

4.  Add in chocolate chips.

5.  Use a medium scoop to drop dough onto cookie sheet.  Bake for 8-10 minutes.  Place the cookie sheet on a cooling rack for 5 minutes.  Then remove cookies to cool further. 

Makes apx. 72 cookies (6 dozen).

Read More

Fresh Peach Pie

We got us some peaches.  Actually, 40 lbs!  They are the best, most delicious peaches I've ever had.  We ate several, canned most of them, but we saved a few out for desserts.  My sister-in-law gave me a recipe and I had also found one online that people raved about.  This is a conglomeration of both recipes.  Very easy, and after this, you'll never need to look for another fresh peach pie recipe.  YUM!  Thanks Summer and the WWW for this fabulous recipe!

ingredients:
1 baked pie crust, single layered

GLAZE
2 fresh peaches, skinned, pitted and mashed/pureed
3/4 to 1 cup sugar (less sugar for peaches that are more ripe)
1/2 cup water
4 Tbsp. cornstarch
1 Tbsp. butter
1 tsp. vanilla
1 dash nutmeg
2 dashes cinnamon

4 fresh peaches, skinned, pitted and sliced into 8ths

directions:
1.  Cook the pie crust, docking well to avoid bubbles.  Let cool.

2.  In a medium saucepan, add peaches, water, butter, sugar and cornstarch.  Bring to boil and cook for apx. 5 minutes.  Stir in vanilla, nutmeg and cinnamon.

3.  Refrigerate glaze until cool.  It will get to a gelatinous consistency. 

4.  Spread the glaze in the bottom of the cooked pie crust.  Arrange freshly sliced peaches over the glaze.

5.  Serve with whipped cream (optional).

Read More

Cheese Fondue (non-alcoholic)

My friends made this last night for our sewing group night at my home. It was SO yummy. What a treat! I'm thinking I'll be making this for my family...maybe for Valentine's Day or for a Family Home Evening. Super good! Thanks Summer & Shauna!
ingredients:
1 lb. swiss cheese*
2 garlic cloves
3 Tbsp. flour
2 Tbsp. butter
1 1/2 cups milk
1 1/2 tsp. lemon juice
a few dashes of nutmeg
salt & pepper to taste

*you can mix swiss & gruyere if you like a strong taste, or you can try it wish cheddar

directions:
1. Peel garlic and mince into a large sauce pan. Rub the sauce pan with the minced garlic for flavor.

2. Grate cheese and mix with 1 Tbsp. of flour.

3. Melt the butter in the sauce pan over med-low heat. Add the rest of the flour. Stir well until smooth roue is formed. Add 1/2 cup of milk and continue to stir until smooth. Add the remaining milk, stirring constantly until the mixture thickens to about the consistency of light cream.

4. Add a handful of the grated cheese. Continue to stir, letting the cheese melt. Add another handful of cheese and stir until it melts. Continue this until all the cheese is added and melted.

5. Once the cheese is smooth stir in the nutmeg, salt and pepper

6. Add the lemon juice, stirring more until the mixture is smooth.

7. Warm your fondue pot and add in the cheese. Serve immediately with your favorite dippers.

*We had this served with French baguettes cut up and Granny Smith apples sliced. It was delicious. When eating at fondue restaurants, they also serve their cheese course with cauliflower and carrots.

Read More

Oatmeal Fruit* Bar

I hate having to "watch what I eat"...these were delicious and I SO wanted to gobble down several. I contained myself to a small bite...ugh! Very Very Tasty, and a great dessert option. She made it with apricot preserves, and it was great, but it would be fabulous with ANY of your fruit favorite preserves. Thanks (again) Lisa!

ingredients:

1 1/4 cup flour

1 1/4 cup quick oats

1/2 cup sugar

1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. vanilla

3/4 cup melted butter

directions:

1. Make the crumb and crust mixture by combining the above ingredients in a mixing bowl.

2. Grease a 9x13" pan and press all but 1 cup (save out) crumbs into the pan.

3. Spread 10 oz. preserves over the crust to within 1/2" of edge. Sprinkle with reserved crumb mixture and 1/2 cup coconut.

4. Bake at 350 for 22-27 minutes until edges become golden brown.

*These would be great served warm with a small scoop of ice cream on top. Yum!

Read More

Apple Dumplings ~ Delicious Dessert

I had this at my sewing holiday party. It was SO yummy, and evidently easy to make...my 2 requirements for getting it on this blog. I'm trying to not over-do it this holiday season, and this really put my will-power to the test. SO GOOD--I can't wait to try it again! Thanks Lisa for the recipe!

ingredients:

2 sticks of butter

2 pkg. crescent rolls (8 rolls each)

4 granny smith apples, pealed, cored & thinly sliced

1 1/2 cups sugar

3 tsp. cinnamon

salt, pinch

1 can Sprite or 7-Up

directions:

1. Preheat oven to 350.

2. Melt butter and put on the bottom of a 9x13" pan.

3. Wrap apple slices (about 1/4 apple) in a crescent roll and place seam side down in the melted butter. Repeat, using all 16 crescent rolls.

4. Sprinkle with cinnamon, sugar and salt (you can mix these together prior, or just sprinkle each over top). Pour the can of soda all over the dumplings.

5. Bake for 45 minutes.

*I can imagine that these would cook nicely and be delicious in a Dutch Oven!

Read More

Pumpkin Swirl Bread or Bundt Cake

My friend passed this recipe along to me and I tried it last night with my sewing group. It was rather tasty, and made a very nice impression. Pumpkin is devine! Thanks Lori!

ingredients:
1 pkg (8 oz) cream cheese
1/3 cup sugar
1 egg
1 orange's zest (optional but highly suggested!)

1 3/4 cup flour
1 1/2 cup sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon*
1/4 tsp nutmeg*
*OR 1 1/4 tsp. pumpkin spice

1 cup pumpkin puree
1/2 cup butter, melted
1 egg
1/4 cup water

directions:
1. Preheat oven to 350°.

2. Blend cream cheese, 1/3 cup sugar, 1 egg and orange zest. Set aside.

3. Combine flour, 1 1/2 cup sugar, baking soda, salt and spices. Set aside.

4. Mix together pumpkin, melted butter, 1 egg and water. Add to flour mixture, mixing just until moist.

5. Reserve 2 cups of the pumpkin/flour batter. Grease well a bundt cake pan. Pour the non-reserved batter into the bottom of the bundt cake pan. Spoon and spread cream cheese mixture over batter. Pour and spread the reserved 2 cups of the batter over the cream cheese layer.

6. Bake for 60 minutes or until tester comes out clean. Let cool for 10 minutes. Invert cake onto cake plate. Dust with powdered sugar for garnish and to make it look ultra pretty!

*You can also layer this the same way in a large 9" loaf pan.

Read More

Bake Apple French Toast

Had this too at our girls weekend. It was SO delicious. We figured it would be just about the same to make it in the dutch oven, and so yummy on a camping morning. Thanks Shauna!

ingredients:
1 (16 oz) loaf french bread
8 eggs
3 cups milk
1/4 cup sugar, divided
5 granny smith apples, peeled & sliced
2 tbsp. cinnamon
2 tbsp. butter
1/2 cup dried cranberries/craisins (optional)*

directions:
1. Preheat the oven to 400°. Cut the french bread into 1 1/2" slices. Arrange the bread into a lightly-greased 9x13" deep baking dish.

2. Whisk the eggs in a large bowl until well blended. Mix in milk, 1/4 cup sugar and vanilla.

3. Pour half the egg mixture over the bread. Arrange the apple slices over the bread and sprinkle 1/2 cup craisins. Pour the remaining egg mixture over the apples and craisins. Mix the remaining 1/2 cup sugar and cinnamon in a small mixing bowl. Sprinkle over the top.

4. Dot the top with the butter. Bake for 30 to 35 minutes or until the apples are tender. Let stand for 10 minutes before serving. Serve with maple syrup.

*The dried cranberries were not part of the original recipe, but I thought it would be a tasty addition. Also...maybe sprinkle some brown sugar over the top as well??

Read More

5-Star Otameal Raisin Cookies

These are fabulous cookies. Take a basic recipe, and added some spice to it. It is chewy and delicious. I served them to my sewing group, and they were enjoyed!! (my kids like it too ) This is a GOOD COOKIE!

ingredients:
1/2 cup butter, room temperature
1/2 cup butter flavored shortening
1 cup packed light brown sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1 1/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
3/4 tsp. salt
3 cups rolled oats
1 1/4 cup raisins

directions:
1. Preheat oven to 350. Coat a cookie sheet with non-stick baking spray (the first time only).

2. In a large mixing bowl, cream together butter, shortening, brown sugar, white sugar, eggs and vanilla until smooth.

3. In a separate bowl, lightly combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.

4. Combine the dry ingredients into the wet ingredients and mix to combine. Add the rolled oats and raisins, mixing only long enough to combine them through the batter.

5. Plop onto cookie sheet with a medium-size scoop, or spoon. Bake for apx. 10 minutes (I did 10 minutes and 30 seconds)--watching for them to be lightly golden brown. DO NOT OVER BAKE.

6. Let cool and enjoy. They will be yummy and chewy. Store in an air-tight container.

Read More

Monkey Bread

We've gone camping a few times this summer...and we always have so much fun. AND--we like to camp "in style." We may be "Sally Campers" but we like to cook it up right--and there is no better way than to Dutch Oven cook while there. A friend make this for us one night, and this past time, I made it too--but I kicked it up a notch and made it more sticky and gooey--it was yummo. Thanks Raina for the idea!

ingredients:

3-4 cans biscuits (10 biscuits per can) depending on amount you need/group size

1 cup white sugar

1 1/2 cup brown sugar

1 Tbsp. cinnamon

2 sticks butter

1/4 cup brown sugar

optional

raisins

pecans

directions:

1. In a large ziploc bag, put in white sugar, brown sugar and cinnamon. Close bag and toss to combine ingredients.

2. Cut each biscuit into quarters. A few at a time, put in the sugar/cinnamon bag, and toss to coat.

3. Place coated biscuits into a foiled and cooking sprayed Dutch Oven. This is when you would want to add in your optional ingredients and toss with the coated biscuits (raisins and/or pecans).

4. When all the biscuits have been coated and are in the Dutch Oven, melt 2 sticks (1 cup) butter over your propane stove in a skillet. Once the butter is melted, pour in the remaining sugar/cinnamon mixture and the extra 1/4 cup brown sugar. Stir with the butter and warm together for 1-2 minutes.

5. Pour the butter/sugar/cinnamon mixture over the biscuits in the Dutch Oven.

6. Place Dutch Oven on your coals, and let cook for apx. 1 to 1 1/2 hours until the biscuits are no longer doughy. Serve and ENJOY!!

*I am going to also try this in my bundt cake pan or a deep dish 9x13 at home--baking it in a 350 oven for about an hour. I'm certain it will turn out lovely.

Read More

Pink Cookies

These cookies are awesome. I got the recipe from Rebecca when I lived out in New York--she had us over and our children all got to decorate cookies. I was so happy--they tasted JUST LIKE the big pink cookies that you get in Utah. I remember buying these cookies like every day after classes at BYU--there was a certain vending machine in the Marriott Business building that sold them. So...my Freshman 5--well, this sure helped that out! Yumm!



COOKIES
Ingredients:
1 cup softened butter
2 cups granulated sugar
2 eggs
2 tsp. vanilla
1 cup milk
1 tsp. salt
2 tsp. baking soda
4 tsp. baking powder
7 cups flour

directions:
1. Cream butter and sugar together.

2. Add and mix eggs and vanilla.

3. Add the rest of the ingredients and mix.
4. Roll out cookie dough on a lightly floured surface. Cut into favorite shapes and place on a lightly non-stick sprayed baking sheet.

5. Bake at pre-heated 400 degree oven for 5-6 minutes, or until very pale.
DO NOT OVERBAKE. These cookies will not puff up or "grow" much. They will be very soft if you don't overbake!



FROSTING
ingredients:
1 cup butter
1 tsp. vanilla
2 egg whites
3 1/2 cups powdered sugar
food coloring pink

directions:
1. Cream together butter and vanilla.

2. Add alternately and mix egg whites and powdered sugar.

3. Beat for 5-10 minutes with electric mixer. Frosting should be very light and fluffy.

So you know, it kind of depends on the oven you have when baking the cookies. I have sometimes put it between 375 and 400. You'll have to see how your oven cooks. The important thing is to get the cookies cooked, but definitely not over done.

Read More

Andes Mint Cookies

These cookies are so good. WAY SIMPLE, and sure to please. Thanks Leslie for passing along the recipe!

ingredients:

1 chocolate cake mix (any type chocolate mix is great)

2 eggs

1/2 cup oil

1 bag/pkg Andes Mints

directions:

1. Mix together the cake mix, eggs and oil. This will result in a thick "cookie" batter.

2. Roll cookies into small-ish balls and bake at 350 for 8-10 minutes.

3. While the cookies are baking, unwrap the Andes mints.

4. When cookies come out of the oven, place the Andes mints on top of the cookies. The mint will start to *sweat* and melt. Take a knife and swirl the melted mint.

5. Cool COMPLETELY. Enjoy!

Read More

Chocolate Chip Pumpkin Cookies

This is the fastest cookie recipe ever! PLUS--there is no egg (and this thrills those of us that have children with egg allergies). Either way, it is quick, easy and yummy (my 3 requirements). I first had these at a church Enrichment function...I think it was "Cooking with your Food Storage" or something along those lines. A sweet lady (actually "Super-Mom" would be a more appropriate title) brought the recipe and samples. There is no oil, no fats added, no egg--so it's gotta be a better choice for dieters too!

ingredients:

1 15 oz. can pure pumpkin

1 spice cake or carrot cake mix (I think you could use yellow cake too, and add your own spices of cinnamon, nutmeg, cloves)

1 bag chocolate chips*

directions:

1. Cream together pumpkin and cake mix until well blended. Stir in chocolate chips.

2. Bake at 375 for 12-15 minutes, until not-gooey anymore.

*I'm thinking RAISINS would be good with this instead of chocolate chips...or WITH the chocolate chips.

Read More

Sweethearts--Gelatin Cut-Outs

I found this in The Friend magazine a few months ago. We did this for Family Home Evening tonight. The kids loved it and had a lot of fun. I got out my Pampered Chef little shape cutters and we used all sorts of shapes.

ingredients:

2 pkg. (6 ounces each) berry Jello

2 cups boiling water

1 cup cold milk

1 package (3.4 ounce) instant vanilla pudding mix

directions:

1. In a bowl, dissolve Jello in the boiling water, then let sit until cooled.

2. In another bowl, whisk the milk and pudding mix until smooth.

3. Pour the pudding mixture into the Jello and whisk until well blended.

4. Pour into a 13x9" dish lightly coated with nonstick cooking spray.

5. Put in the refrigerator until set. Cut out with cookie cutters!

Read More

Chocolate Cookies 'n Cream Torte

This is a fun recipe. I use Pampered Chef's Torte Pans...they are recessed and have an area to fill with your own favorite fillings. I've made two different recipes with them, and the look alone is brilliant...the taste is even better.

ingredients:

1 pkg devil's food cake mix (plus ingredients)

1 pkg (8 oz) cream cheese, softened

1 cup powdered sugar

1 container (8 oz) cool whip, thawed

10 oreos, smashed

chocolate syrup or hot fudge, melted

directions:

1. Preheat oven to 350. Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until done. Remove from oven and cool 5 minutes. Remove cakes from pans; cool completely.

2. Combine cream cheese, powdered sugar until smooth. Fold in cool whip. Fold in crushed oreo cookie crumbs.

3. Place one cake layer on serving plate. Spread half of the filing over the cake layer, in recessed area.

4. Place 2nd cake layer on top, and spread the remaining filling over this top layer. Drizzle chocolate over the top, and crush 1 or 2 more oreos for garnishing.

For this recipe, Chocolate-Raspberry Dream Torte click here!

(Same idea, with slight variations)

Read More