Wednesday, September 20, 2017

Apple Pie Bars

2 C Flour                                       1/2 C Sugar
1/2 tsp Baking Powder.                 1/2 tsp salt
1 C Butter                                      2 Egg Yokes

4 C   Sliced Peeled Apples             1/2 C sugar
1/4 C Flour                                      1 tsp Cinnamon
1/4 tsp Nutmeg                                2 Egg Whites slightly beaten

For crust, combine flour, sugar, baking powder, salt.  Soften butter
& work into flour until crumbly.  Mix in egg yolks.  Press 1/2                                
Into glass 9x13 glass dish sprayed with Pam.  Filling:  Combine
filling ingredients except egg whites.  Arrange over crust.  Crumble
Remaining crust over apples.  Brush egg whites over all.
Bake at 350 for 40 min.  Drizzle with thinned vanilla frosting glaze.

Monday, February 13, 2017


Like most of you, I love these cookies and have tried several knock off recipes.  I won't need to do any more experimenting because this is the one!  Yum!

1 C butter (room temp)
3/4 C vegetable oil
1 1/4 C Sugar
3/4 C powdered Sugar
Add and blend
2 T  water
2 eggs

In a separate bowl, whisk following dry ingredients and then add slowly to cream mixture:
1/2 tsp baking soda
1/2 cream of tarter
1 tsp salt
5 1/2 C flour

I use my cookie scoop to get each cookie the exact size.  It's about the size of a golf ball.   I place them on a silicone baking sheet atop my cookie sheets.   Dip the bottom of a about 2 inch glass into a bowl with 1/2  cup sugar and a dash of salt.  Press the glass onto the mound of cookie dough.  

Bake 6-10 min...depending on the size.  Don't over cook!   They should never become brown on the edges.  I cooked mine 7 min  Leave on the cookie sheet for a couple minutes to cool before moving them to a cooling rack.

1/2 C butter (room temp)
3/4 C sour cream
1 tsp salt
Add 2 pounds of powdered sugar slowly.  The recipe says to add 1/4 C of milk after the powdered sugar.  I had to add a couple T at a time because my mixer didn't like working so hard.  I've never used 1/4 cup of milk.  More like 2-3 T.  

There you have it!  I used a decorator bag to pipe the frosting on with the rose petal tip.  

Monday, October 24, 2016

Best Donut Recipe Ever

Angel Food Donuts

I'm not sure why this recipe's name is Angel Food Donuts.  In my opinion, it is misleading.  I love angel food cake and these donuts don't have anything to do with angel food anything.  They are delicious however!!!  They are just great raised donuts!
I got this recipe 33 years ago when we lived in Rexburg from my neighbor Barbara Thomas.

1 C mashed potatoes (just make a cup of instant potatoes)
1 Qt scalded milk
3/4 C shorting
12 T. Sugar or 3/4 C
1 C water
4 eggs
5 T yeast
12-14 cups of flour
1 Tbs salt

While yeast is dissolving in cup of cold water, and milk is scalding on the stove, add shorting, and sugar to bread mixer.   Add scalded milk and mix a bit to cool down.  Add dissolved yeast and eggs and mix.

Before putting the bread hook on, add 6 cups of flour and let mix for about 5 min.  Then add the salt.
Now, take off the whipping beater and replace with the bread hook. Add another 6 C of flour while mixer is on.

I take the dough out of my bread mixer and put it in a large bowl I've sprayed with pam.  I use a dish towel to cover the bowl in order to keep it from drying out.  I also spray the top of the dough.

After it's doubled, punch it down.  Roll out using flour.  Roll to 1/2  inch and cut in desired donut shapes.  Let them rise again and deep fry in 350 degree oil. 

Tips: Don't add too much flour as they are lighter and yummier if your dough is sticky.  Use a Candy thermometer to keep the oil a consistent 350 temp.  Chop sticks work great to turn donuts. 

Thursday, October 20, 2016

White Chicken Chili

White Chicken Chili
Gayla made for Seth’s Farewell
16 oz  or so of canned white beans-2
2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
¾ C chicken broth…(1 cup or more)
2 C half and half
1 tsp Tabasco
1 ½ tsp chili powder
1 tsp ground cumin (I usually put in more 2)
½ tsp salt (I usually put in more 2 tsp)
½ teaspoon pepper (I put in more 1 tsp)
2-4 oz cans whole mild green chili’s, drained and chopped
5 boneless, skinless chicken breasts (about 2 pounds)
Some extra butter and oil to cook them in
1 ½ c grated Monterrey Jack Cheese
½ cup sour cream
1.    Heat a large skillet over moderately high heat and put in some butter and oil.
Meanwhile coat your chicken with salt, pepper and maybe some chili powder.
Throw them in a skillet and resist the urge to turn them over.  Leave them for five minutes until nicely browned, and then flip them.  Leave it there until browned and then flip them every few minutes until they are done (which you can tell by poking a knife into the thickest part and seeing if it’s white instead of pink.)
2.  Remove the chicken from the pan.  When the chicken is cool enough to handle, shred with your fingers and set aside.
3.  While waiting for the chicken to cool, cook the onion in the same pan with 2 TBS of butter until softened. 
4.  In a heavy pot, large enough to hold all the ingredients, melt remaining 6 TBS of butter over moderately low heat and whisk in flour.  Cook the roux, whisking constantly, for three minutes.  Stir in the onion and gradually add the broth and half and half, whisking the whole time.
Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.  (It will be nicely and obviously thick)  Stir in Tabasco, chili powder, cumin, salt and pepper.  Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes.  Add sour cream.  May be served immediately—though like all chili, this tastes awesome the next day.  Serve with the usual chili garnishes—cilantro, cheese, jalapenos, tomatoes, etc.
Makes 10 cups

Saturday, September 10, 2016

Harvest Pear-Blackberry Pie

 Harvest Pear-Blackberry Pie 

                                                                                                                                                                                   Found this recipe in the Good Housekeeping  Magazine last fall.  Besides it turning out beautiful,
I loved, loved, loved it!  I love to make fruit pie but this was a really fun switch from apple and cherry.  I almost used their pie crust recipe but then thought...why risk it when mine has never failed?  It's on this blog also. 

  • 2 6-oz. containers Blackberries
  • 1 tsp Lemon, zest
  • 2 1/4 lb Pears, ripe 
  • 1 tsp Cinnamon, ground
  • 1/4 cup Cornstarch
  • 2/3 cup Granulated sugar
  •  1 Egg yolk, large
  •  1 Sugar, Raw or coarse
  • 2 tbsp Cream or milk 
Make Filling: In large bowl, mash blackberries and granulated sugar. Stir in pears, cornstarch, cinnamon, lemon zest and salt.
I used my own Pie Crust Recipe because for me...It's no fail.
I poured the filling mixture into the glass pie plate lined with the bottom crust and fluted the edges.
I used the cute little leaf cutters, dipped in flour, and placed them all over the filling, layering them a little as I went.  I started at the edge and worked into the middle.
 In small bowl, whisk yolk and cream. Brush all over dough. Sprinkle dough with raw sugar if desired. Place pie on rimmed baking sheet. Bake 20 minutes. Reduce oven temperature to 325 degrees F. Bake 1 hour and 10 minutes or until top is deep golden brown. Cool Completely on wire rack. Serve with vanilla ice cream, if desired.

Sunday, September 4, 2016

"Serious" S'Mores Cracker Candy

"Serious"  S'Mores Cracker Candy

Lets be honest, S'mores are the best but....two things ruin the S'more experience for me.  I guess I'm just.....???  I don't like having sticky hands or getting marshmallow on my face.  There are a lot of recipes that try to duplicate the S'more taste.  I've tried them.  THIS ONE IS THE BEST and Easy and Quick!!! 

l2 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
3 cups of mini marshmallows
4 Hershey bars, broken into pieces
1/2 -1 cup of milk chocolate chips

Preheat oven to 350.  Line a 15x10x1 inch jelly roll pan with aluminum foil, leaving an inch overhang on the ends; spray foil with cooking spray.  Line the graham crackers on the foil, breaking any needed to cover the bottom of the pan.  

In a Med Sauce Pan, Melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil.  (4-6 minutes).  Remove from heat and pour evenly over the crackers.  Bake 5 to 6 minutes, or until bubbly.

Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.  Return pan to oven for another 2-3 minutes, or until the marshmallows begin to soften and puff up.

Cool, lift the foil from the pan and cut into squares.  

BBQue Baby Back Ribs

 BB-Que Baby Back Ribs
I do three at a time, and freeze those I don't need at the time.  I freeze them before baking.
When I want to cook them, I just cook them longer.

1 Rack of Ribs:

Peel Membrane on the back side of ribs (the bone side).  It's easier to do this
beginning on the smaller end of the ribs and pull from there.

Dry Rub:
3/4 Cup brown Sugar
1 tsp salt
1 Tbls paprika
1 Tbls garlic powder (not salt)
1/2 tsp red cayenne pepper

Rub the "dry rub" mixture onto both sides of the ribs.

Put the ribs "meat" side down on TWO layers of  EXTRA WIDE HEAVY DUTY foil, about 8 inches longer than the rack of ribs.  Pull up the sides of foil and roll down, Roll in the ends
Creating a sealed pouch.

*Bake at 300 degrees for 3 hours 
Open pouch.  Cut the ribs into 2-3 rib sections.  Brush on sweet baby rays bbq sauce
or other sauce of your choice.  Broil or BBQ for an additional few minutes.

Enjoy!  this recipe came from Wendy, she's a great cook and an amazing person!

*The first time I made these, I didn't feel they were done enough after three hours. Since I've done a couple different things.  I've begun cooking them on 400 for the first hour and then turned them down to 300 the additional two hours.  I've also cooked them on 300 for 3/1/2 to 4 hours.  It doesn't hurt to cook them longer because in the foil, it's almost like they are being steamed instead of baked. 

Apple Pudding Cake

Apple Pudding Cake

1/2 Cup Butter
2 Cups Sugar
2 Eggs
2 Cups of Applesauce
2 teaspoons Baking Soda
1 teaspoon Salt
2 Cups Flour
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1 Cup Chopped Walnuts...Optional

Butter Sauce:
3/4 Cup Real Butter
1 1/2 Cup Sugar
3/4 Cup Milk
2 teaspoons of Vanilla

Cake:  Cream butter , sugar and eggs.  Add Applesauce and dry ingredients.  Mix.  Pour batter into a greased 9x13 " pan and bake @ 350 degrees 40 minutes.

Sauce:  Mix together all ingredients and bring to boil.  Once it boils, turn down the heat to low and simmer for 20 minutes.  Stir frequently to keep the sauce form separating.  Spoon over pieces of cake just before serving and garnish with whipped cream.

* Because I've already purchased Whipped Cream for the Garnish, I put 1/4 Cup Cream and 1/2 cup Milk in the Sauce instead of  3/4 cup of milk.

Enjoy!  this recipe came from Wendy, she's a great cook and an amazing person!

Monday, December 7, 2015

Cranberry Orange Bread

Cranberry Orange Bread
     A recipe worth waiting for!
15 Novembers ago, I cut this recipe out of the newspaper, Seriously!

Saturday I tried it.  It was really good and even better good in fact I gave it all away on Sunday and I can't wait to make it again...See  my notes on the bottom.

 It's worthy of The Magic Recipe box.   The test...I'd feel terrible if I lost this recipe.

4 Cups all-purpose flour
2 Cups Sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 Cup orange juice
1/2 Cup buttermilk
1/2 Cup melted butter
3 Cups chopped cranberries
1 Cup chopped walnuts
2 Tablespoons grated orange rind

   Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and mix well.  In another bowl, beat the eggs and then stir in the orange juice, butter milk and melted butter.  Mix well.
    Stir liquid mixture into the dry mixture.  Mix just until combined.  Do not over mix.  Then stir in the cranberries, nuts and orange rind.
    Turn into two  well-greased   9x5 inch loaf pans.  Bake for about 1 hour at 350 or until a toothpick comes out clean.  Don't over bake.
    Cool the breads in the pan on a rack for 15 minutes before running a knife around edges and turning out of the pan.  Cool completely on a rack.  Wrap and store.

   Thank You, Post Register, Wednesday November 1, 2000, Delores Casella, Table Topics

I'm going to make this again and this time make it in little loaves for my visiting teachers.  It's really that good.  I think I'll whip some Cream Cheese and put some Cinnamon it it and put it in little portion cups to add with it and put in a cute basket with something else fun. 


When I was in Sun Valley once wandering around waiting for Hal while he was meeting with clients, I found this darling little bakery, there was a really long line that went to the door.  I was starving and while I waited in that line, I read the menu.  It had some very unique sandwiches.  One of the sandwiches was made with sweet cranberry bread, fresh roasted turkey, Swiss cheese, romaine lettuce, mayo, and spicy brown mustard.  Why do I remember?  Because that's the sandwich I was going to order.  When there were just two people ahead of me, Hal called and finished with his business.  Okay, no tears, I'll make my own sandwich....

Truth is, we found a great second hand store and I he bought me a vintage quilt that day....who needs a sandwich.

Wednesday, September 16, 2015

Chicken Chilaquiles (GH mag. Oct 2015)

Puree 1 (28-oz) can fire roasted tomatoes; 2 green onions, sliced; 1 tsp. ground cumin; and 1/4 tsp. salt until smooth.  In 12 inch skillet, heat 2 TBLS. Oil on med heat.  Add tomatoes mixture.  Partially cover;  cook 8 min.or until slightly thickened.  Stir in 2 cups shredded cooked chicken and 6 oz. tortilla chips.  Cook 2 min uncovered 2 min., uncovered.  Serve w/ sliced radishes, (I didn't put radishes on ours.  I wasn't brave enough) cilantro, lime wedges, and 1/2 cup sour cream mixed with 1 tbsp. lime juice.

What I loved about this recipe:  Super fast!  Super easy!  Super yummy!
I precooked 4 chicken breasts earlier that day, which caused this recipe to take less than 10 minutes from start to finish.

While it cooked, I shredded my chicken. Okay that's a lie.  I sliced my chicken breasts in strips...some were bite sized.  I also cut the limes, washed the cilantro, added lime juice to the sour cream and set the table.

This is a one pan meal and we ate ours in a bowl.  It was really good!  I loved the rich tomato flavor.and could almost taste the antioxidants! haha!