Twice Baked Potatoes
4 large baking potatoes
1/2 pound bacon
4 tablespoons butter
1 large onion, chopped
1/2 cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs
1. Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
2. Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
-mix these things up in a saucepan:
2 c flour
1 c salt
4 T cream of tartar
2 c water
2 T veg oil
-mix it up really well
-turn on the heat and stir it continuously until the mixture congeals
-split the dough into four equal parts
-spread out each part like a pancake and add food coloring
-fold in the coloring until completely incorporated
-store in an airtight container for months and months
enjoy! , Allison
Sweet Potato Torte
2 c. flour
1 T. sugar
1 t. salt
3/4 c. shortening cut into 1/2 inch cubes
2 T. ice water
2 T. vegetable oil
1 large egg yolk
1 1/2 t. white vinegar
Combine flour, sugar and salt in food processor, blend 10 sec. Add
shortening and blend, using on/off turns, until mixture resembles coarse
meal. Whisk 2 T. ice water, oil, egg yolk, and vinegar in small bowl to
blend. Add oil mixture to processor and blend, using on/off turns, until
dough comes together in moist clumps, adding more ice water by teaspoonfuls
if dough is dry. Gather dough into ball;, flatten into disk. Wrap in
plastic and chill at least 1 hour, up to 1 day.
2 1/4 lbs. medium sweet potatoes (red skin)\
1 3/4 c. sweetened condensed milk (you'll use all of one can and partially
1/2 c. sugar
6 T. melted butter
1/4 c. honey
2 T. pure maple syrup
1 t. nutmeg
1 t. salt
3/4 t. vanilla (from Mexico of course)
Pierce sweet potatoes in several places. Microwave until tender, turning
once, about 12 minutes. Split potatoes open; scrape flesh into large bowl
and mash until smooth. Measure 3 c. mashed potatoes and transfer to another
large bowl. Add remaining ingredients to 3 c. potatoes, beat filling until
blended and smooth. Can be made 1 day ahead. Cover and chill.
Preheat oven to 375. Roll out dough on floured surface to 13 inch round.
Transfer to 9 inch spring-form pan. Press smoothly over bottom and up sides
to within 3/4 inches of top edge, sealing any cracks. Add filling to dough
lined pan. Bake torte until filing is beginning to brown at edges and is
just set in center, about 1 1/2 hours. Transfer to rack. Cool 45 minutes.
Cut around pan sides to loosen torte, Remove pan sides.
This looks complicated, BUT it is so worth it. It is actually better if you
bake it a day ahead, and refrigerate over night. Trent found this recipe in
a Bon Appetit from 11/04 and it is one of our very favorites. Enjoy!
Marshmallow Easter Eggs
This is the recipe mom used to make when we were
1 envelope unflavored gelatin
1/3 cup cold water
1/2 cup sugar
1 egg white
2/3 cup corn syrup
melted dipping chocolate
Before making marshmallow mixture, fill two 9x13" pans with about
1-1/2 inches flour. Using a clean egg, make egg impressions in the flour,
using the side of the egg, about 12 per pan. These impressions will be your molds.
To make the marshmallow, soften the unflavored gelatin in the cold
water, about 5 minutes. Meanwhile, beat the egg white until very stiff. Whip in the corn
syrup, and continue beating until stiff. Set aside. Stir the sugar into the unflavored gelatin.
Pour into a double boiler. Beat the gelatin mixture over the boiling water until very stiff.
Pour the gelatin mixture into the egg white and beat (over the boiling water) for about 1
0 minutes. Portion the mixture into bowls. Color and flavor as desired. Work quickly,
as marshmallow sets up fast. Spoon marshmallow mixture into prepared molds. Let set for 3
hours or until they lose their gloss on top (may take longer depending on humidity).
Once set. Melt dipping chocolate in double boiler. Turn eggs over in
flour to coat lightly so they won't be too sticky to handle.
Dip gently in melted chocolate. Tempered chocolate works best. Set eggs on greased
waxed paper until chocolate sets. Store in
CRISPY BROWNIE BARS
*1 box brownie mix, make as directed, for 9 x 13 size. Don't over bake.
Frost with vanilla frosting. Make it easy and use canned :)
Sprinkle with chopped peanuts.
Melt: 2 c. chocolate chips, stir in 1 c. peanut butter and 3 c. rice
krispies. Spread over brownies. Cool, cut into small pieces.
DOVE CHOCOLATE MOUSSE
1 bag Dove Chocolate Hearts
2 c. whipping cream, divided
3 T. sugar
1 t. vanilla
Place 50 hearts in heatproof bowl. Heat 1 c. whipping cream until hot but
not boiling. Pour over chocolate, stir until melted and smooth. Cool to
room temp. Whip remaining cream, add sugar and vanilla, beat until fluffy
and soft peaks form. Fold gently into cooled chocolate until blended. Pour
into individual glasses, chill at least 2 hours or overnight. Serve with a
bit of whipped cream on top and garnish with a piece of chocolate, or
Andes Mint Chewy Cookies
3/4 C butter (must be butter)
1 1/2C b sugar
2 TBS (yes that is 2 tablespoons) water
2C semi sweet choc chips
2 1/2 C flour
1 1/4 tsp b soda
1/2 tsp salt
Mint Andes (chocolate covered mints at any store in the candy section)
Melt butter,sugar and water in a saucepan.
Take off heat and add choc chips til melted
Beat in eggs at high speed
Add flour soda salt til blended (I use hand mixer right in the saucepan)
Chill one hour in fridge.
Roll into balls place on cookie sheet lined with tin foil
Bake in a 350 oven 10-12 minutes (absolutely no longer than 12) I usually
only do 10 but you know how ovens can vary
Slap on counter after removing from oven and immediately place an
Andes mint on top. When melted swirl with the sharp end of a knife.
These cookies are good with the cherry Andes also
Almond Chicken Pasta
1-12 ounce box Fettuccini cooked ( I always add more like 16 ounces or more
of pasta, there is alot of sauce if not so just eyeball it)
2 T. Olive Oil
1 small onion
2 garlic cloves chopped ( I used prechopped from the produce section in
little jars, its heaven sent)
1-14 ounce can diced tomatoes
2 T. chopped fresh parsley (don't skip this it makes a big difference)
1 t. italian seasoning
2 T. brown sugar
salt and pepper to taste
14 ounces diced chicken (just eyeball it I use maybe 3 breasts or so)
4 T. butter
3/4 C. sliced almonds
1 1/4 C. heavy cream
1 t. garlic salt
salt and pepper to taste
For the tomato sauce you heat the oil in a frying pan and fry the onion
until transluscent. Add garlic and cook for a minute. Stir in remaining
ingredients. Season, bring to a boil and simmer for ten minutes. To make
the chicken sauce melt the butter in a skillet and stir fry the chicken,
garlic, salt and almonds for 5 to 6 minutes until chicken is cooked
through. Meanwhile, bring the cream to a boil in another pan and boil for
about five minutes till thickened. Pour cream over chicken mixture and
mix. Spoon tomato sauce over warm pasta and arrange chicken sauce on top.
It takes a few different pans and burners going at once, but its worth
it, its yummy!
Peppermint Oreo Cookies
1 pkg. Chocolate Cake mix
(any vairety) I like the triple chocolate fudge
1/2 cup oil
1 Tbsp flour
Form in 1" balls and place on greased cookie sheet.
Bake at 350 for 8-10 min. Do not overcook.
Cool and frost
4 oz. cream cheese softened
1/2 cup butter softened
1 tsp. vanilla
4 cups powdered sugar
pink food coloring
Mix together and place a scoop of frosting in between cookies.
Roll edges in smashed peppermint candy or candy canes.
My Best Apple Pie Recipe I have made this pie since we first got married living at BYU! It is so easy and the crust is an oil crust and is very flaky! Crust: 1 1/2 c. flour 1 t. salt 1 1/2 t. sugar 1/2 c. vegetable oil 2 T. milk Filling: 4 c. peeled sliced apples (I like a tart pie apple) 2 T. flour 1/2 c. sugar 1/2 t. nutmeg and cinnamon pinch salt Crust: Stir flour, salt, sugar oil and milk in a bowl until mixed. Don't over mix. Press into 9 inch pie dish pressing with your hand in bottom and up sides and over edge. Flute edge or use a fork to press edge. Prepare filling by tossing all ingredients together in large bowl. Add to pie dish. Topping: 1/2 c. flour, 1/2 c. butter, 1/2 c. sugar Mix until combined. Sprinkle over apples or I like to pat into 8 circles and lay over apples. Bake 1 hour and 15 min. at 350. Last half cover edges with foil so they don't burn. Test if done by pushing a fork into center and if the apples are tender, not mushy it's done.
Note: This crust is good also to pre-bake for a cream filling or other non-baked pie. Just poke holes all over crust and up sides and bake it 350 for 12 min. or until light brown. Cool and fill.