Peach Crisp

This is the recipe I've been using for years. 

 4 C. peaches, can be canned 

3/4 C. brown sugar 

1/2 C. flour 

1/2 C. oats 

3/4 t. cinnamon 

3/4 t. nutmeg 

1/3 C. butter, softened 

Place peaches in an 8x8 pan. Mix remaining ingredients thoroughly, sprinkle over peaches. 

Bake @375 for 30 minutes or until topping is golden brown. Serve warm with ice cream!  

Use the crumble topping with the apple pie filling for apple crisp.

Perfect Cobbler

Perfect Cobbler
From The Sisters Cafe

1 cup self rising flour
1 cup sugar
1 egg
1 cup milk
1 TB Vanilla
1 stick of butter (1/2 cup)
1 can of pie filling


Preheat oven to 350 degrees. Melt butter in hot 9x9 pan. Mix flour, sugar, egg, milk, and vanilla in separate bowl. Pour over melted butter. Then spoon pie filling over the top of this mixture. Bake 1 hr or until lightly browned and crisp on top. Serve immediately with ice cream or whipped cream.

Autumn Harvest Pork

Autumn Harvest Pork
From The Sisters Cafe

The pork roast was so so so good! I think next time I'll use sweet potatoes instead of the butternut squash, and the potatoes,or squash, should go in after about an hour, and then the apples an hour later. So yummy, though!

1 cup cider or apple juice
1.5-2 lb pork loin roast
kosher salt
freshly ground pepper
2 large apples, peeled and cubed (Granny Smith or other tart variety)
1 1/2 whole butternut squash, peeled and cubed
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp dried thyme
1/4 tsp dried sage

Heat cider in deep skillet on medium-high heat. Sear pork loin on all sides in cider. Sprinkle meat with salt and pepper on all sides and place in crock pot, along with juices. Cook on low for 5-6 hours. Combine apples and squash in large bowl. Sprinkle with brown sugar and herbs, stirring to coat well. One or two hours before roast is done, arrange the squash and apples around the pork loin. Continue to cook on low for the remainder of time and until squash/apples are desired tenderness. Remove pork from crock pot, cover with foil, and let stand 10-15 minutes before serving.

Texas Caviar

Yum Yum Yum!

2 cans black eyed peas, rinsed and drained (could replace 1 with black beans instead)
1 green pepper chopped
1 bunch green onions chopped
1 jalepeno, seeded & ribs removed, chopped
2 cloves minced garlic
1 large tomato diced (or a pint of cherry tomatoes, quartered)
1 8 oz bottle of fat free zesty italian dressing
1/2 cup chopped cilantro
1/2 tsp ground coriander

Combine and chill. Serve as a salad or with dipping chips.
** you could also toss in a can of drained corn as well for another color and an extra texture . . .

30-Minute Rolls

30-Minute Rolls
From The Sisters Cafe

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 Tb yeast
1/4 cup sugar or honey
½ tsp. Salt
1 egg
3 ½ cups flour


Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.

Yorkshire Pudding

Yorkshire Pudding
The Sisters Cafe

1 c. flour
1 c. milk
2 eggs
½ tsp salt
3 Tb butter (or more, if desired)
2 cubes beef bouillon (or 2 tsp granules)


Preheat oven to 425°. Put butter in 9x9-inch glass pan and place in preheated oven until butter is melted and frothy. (Another option is to use the fat skimmed off the meat drippings. That is more 'traditional' but butter is easier so that's what I do.)
While the pan is the oven (or beforehand), mix flour, milk, eggs and salt just until smooth. Remove pan from oven. Add bouillon to the hot butter and crush and mix it around. Pour in batter, more or less evenly distributing it in the butter.
**It is of utmost importance that you put the batter into the HOT HOT HOT pan. Do not allow your pan to cool down at all while you mix up the batter. The hot pan will make the pudding rise in great peaks and low valleys - the trade mark of Yorkshire Pudding.**
Bake for 30-40 minutes or until the pudding is high and brown. Cut up and serve immediately, with the carved roast and gravy.

Raised Doughnuts

Raised Doughnuts
From Real Mom Kitchen

5 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast (2 pkgs is 4 1/2 tsp)
1 3/4 cups very warm milk (120º to 130º)
1/3 cup shortening
2 eggs
Vegetable oil



Mix 2 cups of the flour, 1/2 cup sugar, salt and yeast in large bowl. Add milk, shortening and eggs. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentations remain when touched).

Turn dough onto generously floured surface; roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2-inch thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2-inch thickness; cut with floured 3-inch doughnut cutter. Cover doughnuts and let rise 30 to 40 minutes or until double.

Heat oil (1 1/2 to 2 inches) in Dutch oven to 350º. Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown. Remove carefully from oil (do not prick surfaces); drain on paper towels.( I got about 38 doughnuts, the recipe said 4 dozen) Roll or shake in sugar or you can also dip the tops of the doughnuts in glaze. See recipes below. One recipe is enough to cover all the doughnuts, so if you do both recipes, only make a half recipe.





White Doughnut Glaze


2 cups confectioners sugar
1 teaspoon vanilla extract
4-6 tablespoons milk (depending on your desired consistency, I used cream)

Combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk.

Maple Doughnut Glaze

2 cups powdered sugar
2 teaspoons maple extract
4 tablespoons cream (or milk I used cream)

Combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk.

Kimmie's Chocolate Chip Cookies

These are the best! The trick is to cream the wet ingredients until it's really light and fluffy.

1/3 C butter
2/3 c butter flavored Crisco
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
2 1/2 to 2 3/4 cups flour
2 cups chocolate chips

Cream everything except flour and chocolate chips on medium high speed for 5 minutes. Stir in flour and chocolate chips. Bake at 350 (in my oven, 360)degrees for 9-11 minutes, or until light brown.

Sweet Chex Mix

I've been making this for a long time, but recently got a better version of it from my friend Jodie. Butter always makes things better!

5 C. corn Chex cereal
4 C. Golden Grahams cereal
5 C. rice Chex cereal
1/2 C. coconut (but more if you like)
3/4 C. sliced almonds

1 C. sugar
1 C. light corn syrup
1/2 C. + 3 T. butter
1 t. vanilla

Mix the cereal, coconut and almonds in a large bowl. Bring the rest of the ingredients to a boil for 2 minutes over medium heat. Pour the syrup over the cereal, mix well, then spread onto wax paper to cool. Store in ziploc bags.

Hoisin Chicken Rice Bowls

From My Kitchen Cafe

Serves 4

1 tablespoon canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 garlic cloves, minced
2 average-sized boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 teaspoons teriyaki sauce (you can find this by the soy sauce)
4 tablespoons hoisin sauce
3 cups of hot cooked rice
romaine lettuce leaves
sesame seeds
scallions, thinly sliced

Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 - 6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6 - 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.

To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.

Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.

Orange Chicken

From My Kitchen Cafe

2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter

1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Green Chili Ceddar Cornbread Muffins

From Picky Palate
1 Cup butter (2 sticks)
1 Cup sugar
4 eggs


1 ½ Cups flour
1 Cup cornmeal
1 ½ Tablespoons baking powder
¼ teaspoon salt
1 4 oz can chopped green chilies
1 16oz can creamed corn
1 Cup shredded cheddar cheese


1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a 9x13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9x13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.

Frosted Banana Bars

From My Kitchen Cafe

½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)
Frosting (use store-bought cream cheese frosting or make your own from the version below)

Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Whipped Cream Cheese Frosting
1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar (you can use either granulated sugar or confectioners' sugar - the confectioners' sugar tends to dissolve better and not be as grainy but either one works fine)
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart's delight!

Cucumber Salad

From Real Mom Kitchen

5 large cucumbers
2 Tomatoes
1/2 cup onion, minced
¾ cup vinegar
1/3 cup oil
1 Tbsp lemon juice
1 tsp salt or more
1 tsp pepper
1 Tbsp sugar
1 Tbsp chopped parsley

In a 9 x 13 baking dish put half the cucumbers followed by half the tomatoes and onion. Repeat. mix together the remaining ingredients and power over layers. Let soak 6-8 hours in refrigerator stirring half way through.

Apple Bundt Cake with Caramel Glaze

From The Sisters Cafe

2 c. sugar
1 1/2 c. oil
3 eggs
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 med, apples, peeled and finely chopped (a little more than 2 cups)
1 c. chopped walnuts (I used pecans)


Heat oven to 350°. Grease and flour a 12 c. bundt cake pan. (I use a plastic bag around my hand and apply shortening to the inside of the bundt pan, then dust it with flour. That way the cake will fall out easily.)
Beat sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, salt, and baking soda until smooth. Stir in apples and nuts. Pour into pan.
Bake 1 hour to 1 hour and 20 minutes or until toothpick inserted in center comes out clean.
(The cake was done slightly earlier than the 1 hour mark for me. Be sure to take it out as soon as a toothpick comes out clean. Of course, insert the toothpick in the moist crack in the top of the cake and not through the firm crust. And try a few different toothpicks, because there is a chance one of them might deceive you by coming out with bits of apple on it if you happened to poke it into an apple.)
Cool 20 minutes. Remove from pan; place on wire rack. Glaze prior to serving.


CARAMEL GLAZE
1/2 c. butter
1/2 c. packed brown sugar
2 tsp. light cream


Heat all ingredients to boiling in 2 qt. saucepan, stirring occasionally.
Boil 2 min., stirring constantly; remove from heat. Spoon over cooled cake.


I recommend serving this soon after you put the caramel glaze on it. After a few hours the glaze will crystallize and then, although the cake is still moist and delicious, the glaze will just be a sugary frosting instead of a rich caramel topping.

Caramel Brownies

From The Sisters Cafe

1 box German chocolate cake mix
1/3 c evaporated milk
1/2 c butter,melted

14 oz package of Kraft caramels (50)
1/3 c evaporated milk

1 cup milk chocolate chips (Guittard or other large chips)

Preheat oven to 350 degrees. Stir together dry cake mix, butter, and evaporated milk. Press half of this mixture into bottom of a 9x13 inch pan. Bake for 6 minutes.
Melt caramels with 1/3 c evaporated milk in a saucepan over medium heat. Set aside.
Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Spoon or sprinkle the other half of the cake mixture on top. Bake for 16-18 minutes. Refrigerate approximately 30 minutes to set. Cut and serve.

I'm wondering if I could add coconut and pecans to the caramel to make German Chocolate Brownies.

Easy Mango Chicken and Rice

From The Sisters Cafe

4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste
Lemon Pepper to taste
Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.

Caribbean Beans and Rice

From The Sisters Cafe

5-6 c cooked jasmine rice (2 cups uncooked rice)
1 tsp dried thyme (or one Tb fresh)
1-2 Tb canola oil
4-5 small sweet peppers of red, orange and yellow
4 cloves garlic, minced
1 bunch of green onions, sliced thinly
4 cans black beans, drained and rinsed
1 can Thai Kitchen coconut milk

While the rice is cooking, saute the peppers and garlic in the oil until soft. Add the green onions and saute 2-3 minutes more. Stir in the black beans and warm through then add the rice and coconut milk. Stir over med-low heat until well combined and heated through. Serve hot.
**I really like Thai Kitchen brand coconut milk - it is less watery than other brands and tastes better, I think. When you open the can, the top half will be solidified so be careful when you spoon it out since the bottom will be liquid. Don't use the light coconut milk though - I know the regular is fattening but it's only one can for this big dish! Better yet, don't even look at the fat content!

Oatmeal Spice Cake with Brown Butter Frosting

From The Sisters Cafe
This was pretty good. I'm not a huge fan of spice cake, and this wasn't too spice-y, but it is pretty dense. The frosting was good, but I'm a huge fan of browned butter.

1 1/2 c flour
1 c quick-cooking oats
1 c packed brown sugar
1/2 c granulated sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 c shortening
1 c water
2 eggs
2 Tb molasses
Heat oven to 350 degrees. Grease 9 x 13 inch pan with shortening; lightly flour. Beat all ingredients with electric mixer in large bowl 30 seconds on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Prepare Browned Butter Frosting; spread on cooled cake.

Browned Butter Frosting
1/3 cup butter
3 cups powdered sugar
1 1/2 tsp vanilla
2+ Tb milk
Heat butter over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and enough milk until smooth and spreadable. (For me it takes at least 3 tablespoons of milk - just make sure you add enough milk to make it soft and smooth. If the frosting is too thick, it will tear the cake and not look pretty!)

Citrus Salad Toss

From The Sisters Cafe

Romaine or spring mix
1 red onion, sliced
1 large orange, peeled and sliced
1 pt. strawberries, cut up
2 avocados, cut up
sugared pecans

Dressing:
1/2 cup oil
1/4 cup lime juice
2 T orange juice
2 T sugar
1 tsp grated lime zest
1 tsp grated orange zest

For sugared pecans, mix the sugar and pecans in skillet. Cook over low heat until the sugar melts, stirring to coat well. Be patient, this can take awhile. However, you want to be vigilant because when the sugar finally melts, you have to move fast. Put on wax paper to cool.

Mix all dressing ingredients and let sit for awhile so the flavors can blend.

Swedish Pancakes

Shayndel sent me this recipe, and we love it! Our favorite way is with lemon juice and powdered sugar.

1 1/2 C. flour
1 T. sugar
1/2 t. baking powder
1/2 t. salt
1 Can evaporated milk
1 C. water
2 eggs
1/2 t. vanilla
1/2 t. melted butter

Dump everything together in a large bowl. Beat together with mixer until batter is smooth and thing. Pour into frying pan and cook 1 at a time (I grease the pan with a little butter between every 2-3 pancakes).

Kimmie's Chocolate Cake

This is SERIOUS chocolate cake. Wow. Yummy with her chocolate frosting. But so so chocolately.

3/4 C. cocoa
1 1/4 C. flour
1/2 t. baking soda
1/4 t. salt

1 1/3 C. chocolate chips
3/4 C. butter
4 eggs
1 t. vanilla
1 C. buttermilk

Mix dry ingredients together. Melt the chocolate and butter; stir until smooth.
In a mixing bowl, mix eggs, sugar and vanilla. Add the buttermilk; whip until smooth. Add the chocolate mix, and then the dry ingredients. Mix until smooth and glossy.
Bake in a 9x13 pan for 40 minutes at 350 degrees.

Caramel Praline Pancakes

Yummy buttermilk pancakes with the praline flavor of brown sugar and pecans.



Caramel Praline Pancakes
2 C. flour
1/4 C. brown sugar
2 t. baking powder
1 t. baking soda
1/4 t. salt
2 beaten eggs
2 C. buttermilk
2/3 C. milk
2 T. oil
1 C. chopped toasted pecans

In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda and salt. Stir to blend well. Add eggs, buttermilk, milk and oil. Stir until blended, and then stir in the pecans. Do not overmix.
Cook on a lightly greased griddle.

Strawberry Buttercream

Also very good on the basic white cupcakes.

Strawberry Buttercream
4 large egg whites
1 1/4 C. sugar
1 1/2 C. butter, room temperature, cut into tablespoons
1 t. vanilla
10-12 oz. strawberry jam

In the bowl from a standing mixer set over a pan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

Put the bowl back on the mixer fitted with the whisk attachment. Beat the egg white mixture on high speed until it holds stiff peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With the mixer on med-low speed, add butter several tablespoons at a time, beating well after each addition. Beat in vanilla. Beat on lowest speed to eliminate any bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula.

You can keep any leftovers in the fridge, but you will need to let it soften before you can spread it.

Coconut Buttercream

This frosting goes perfect on the basic white cupcakes, with a little toasted coconut sprinkled on top.



Coconut Buttercream
1/2 C. butter, softened
3 oz. cream cheese, softened
1 lb. powdered sugar
1/4 C. cream of coconut
1 t. vanilla

Beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium and slowly add coconut milk and vanilla, beating until smooth.

Basic White Cupcakes

These cupcakes are so quick and easy to make, and they have a nice dense almost creamy texture.

Basic White Cupcakes
1 pkg. white cake mix
1 1/4 C. buttermilk
1/4 C. butter, melted
2 large eggs
2 t. vanilla
1/2 t. almond extract

Beat all ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
Place baking cups into muffin pans, spoon batter evenly into baking cups, filling each two-thirds full.
Bake 25 minutes at 350 degrees or until a toothpick comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks and cool 1 hour or until completely cooled.

Vanilla Cream

This is the awesome pudding for Mark's banana cream pies.

Vanilla Cream
3/4 C. sugar
1/3 C. flour
1/4 t. salt
2 C. milk
3 slightly beaten egg yolks
2 T. butter
1 t. vanilla

Combine all ingredients in saucepan, except butter and vanilla. Bring to boiling over medium, stirring constantly. Let it cook until it's thick. Remove from heat; add butter and vanilla. Pour into a bow and let cool. Cover with plastic wrap.

Devils Food Cake

The best chocolate cake!

Devils Food Cake
4 oz. unsweetened chocolate, chopped
1/4 C. cocoa
1 1/4 C. boiling water
3/4 C. all purpose flour
3/4 C. cake flour
1 t. baking soda
1/4 t. salt
2 sticks unsalted butter, softened but still cool
1 1/2 C. dark brown sugar, packed
3 large eggs, room temperature
1/2 C. sour cream
1 t. vanilla

Adjust the oven racks to the upper and lower-middle positions; heat to 350 degrees. Meanwhile, grease 3 8" cake pans and line the bottom of each pan with a round of parchment paper. Combine the chocolate and cocoa in a medium bowl, pour the boiling water over and whisk until smooth. Sift together the flours, baking soda and salt onto a large sheet of parchment or waxed paper; set aside.

Beat the butter in the bowl of a standing mixer at medium-high speed until creamy, about 1 minute. Add teh brown sugar and beat at high speed until light and fluffy, about 3 minutes. Stop the mixer and scrape down the bowl with a rubber spatula. With the mixer at med-high speed, add the eggs one at a time, beating 30 seconds after each addition. Reduce the speed to medium; add the sour cream and vanilla and beat until combined. Stop the mixer and scrape down the bowl. With the mixer on low speed, add about a third of the flour mixture, followed by about half the chocolate mixture. Repeat, ending with the flour; beat until just combined, about 15 seconds. Do not overbeat. Remove the bowl from the mixer, scrap the bottom and sides of the bowl and stir gently to thoroughly combine.

Divide the batter evenly among the cake pans and smooth the batter to the edges of each pan. Place 2 pans on the lower rack and 1 on the upper. Bake until a toothpick comes out clean, 20-23 minutes. Cool on wire racks 15-20 minutes. Run a knife around each cake onto a large plate; peel off the parchment and reinvert onto a rack. Cool completely.

Rich Vanilla Buttercream Frosting

This is Kimmie's very yummy frosting recipe. Perfect with her devils food cake!



Rich Vanilla Buttercream Frosting
4 large eggs
1 C. sugar
2 t. vanilla
pinch of salt
4 sticks butter, softened but still cool,
each stick cut into quarters

Combine the eggs, sugar, vanill and salt in the bowl of a standing mixer, place the bowl over a pan of simmering water (do not le the bottom of the bowl touch the water). Whisking gently but constantly, heat the mixture until it is thin and foamy and registers 160 degrees on an instant read thermometer.

Beat the egg mixture at med-high speed until light and airy and cooled to room temperature, about 5 minutes. Reduce the speed to medium and add the butter one piece at a time. Once the butter is added, increase the speed to high and beat 1 minutes until light, fluffy and thoroughly combined. The buttercream can be covered and refrigerated up to 5 days.

Rice Pudding

I make this for my father-in-law, not as often as I should, but at least every year for his birthday.

Rice Pudding
Bring to boil in a medium saucepan:
1 C. water
1 T. butter
4 C. milk

Reduce heat and add:
1 cinnamon stick
1 C. uncooked rice
Simmer slowly about 35-40 minutes.

Add:
1 C. sugar
Stir occasionally until the sugar is dissolved, about 5 minutes.

Gently stir in:
1 C. half and half
1 T. butter
1 t. salt
Mix well.

Danish Wedding Cookies

Another happy cookie memory! I loved making these and seeing how the powdered sugar would melt on the hot cookies.

Danish Wedding Cookies
1 C. soft margarine or butter
1/2 C. powdered sugar
2 1/4 C. flour
2 t. vanilla
1/4 t. salt
3/4 C. chopped walnuts

Mix butter, sugar and vanilla. Blend flour and salt; mix with butter mixture. Add nuts. Chill for easier handling. Roll into 1" balls. Place on an ungreased cookie sheet. Bake 10-12 minutes at 400 degrees. Roll in powdered sugar while warm; cool and roll once more.

Christmas Shortbread

This is one of the earliest Christmas memories I have. I love these cookies, but we save them only for Christmas time.

Christmas Shortbread
1 C. margarine
1/2 C. powdered sugar
2 C. flour
maraschino cherries, cut in fourths

Mix the first three ingredients; drop in spoonfuls on an ungreased cookie sheet. Place 1 cherry piece on each cookie. Bake 12-14 minutes at 350 degrees, until the edges are brown.

Vanishing Oatmeal Cookies

This is Mark's cookie recipe. I don't make them; I just crave them and then have him make them for me.

Vanishing Oatmeal Cookies
1 C. margarine
1 C. brown sugar
1/2 C. sugar
2 eggs
1 t. vanilla
1 1/2 C. flour
1 t. baking soda
1 t. cinnamon
3 C. oatmeal
1 C. raisins

Cream margarine and sugars. Add eggs and vanilla and beat well. Add flour, baking soda and cinnamon; mix well. Stir in oatmeal and raisings. Bake 10-12 minutes at 350 degrees. Cool on the cookie sheet for 1 minute and then move the cookies to a cooling rack.

Chocolate Blobs

Yes, we call them chocolate blobs at my house. None of this no-bake cookie stuff. I think they're best with raisins, plus that makes them healthier, right?



Chocolate Blobs
2 C. sugar
1/2 C. margarine
3 T. cocoa
1/2 t. salt
1/2 C. milk
1/3 c. peanut butter

Boil all ingredients together for 1 minute and remove from heat.

Add:
1/2 t. vanilla
1/2 C. raisins
1 C. coconut
3 C. oatmeal

Drop on wax paper and let set. Also makes an awesome science project as asphalt!

Fondant for Chocolates

This is the famous, amazing fondant recipe for the chocolates we make every year. The same recipe was used by the Relief Society in Edmonton a long time ago to raise the money for their budget every year. Thanks Grandma Bryant!

Fondant
4 C. sugar
1 1/2 C. half and half
2 T. corn syrup
2 T. butter
pinch of salt

Coat the sides of the pot with a little more butter. Melt the butter. Add the half and half, sugar and corn syrup. Stir until warm. Put on lid until it starts to boil, stirring occasionally. Cook to about 230 degrees (soft ball stage). Let it cool ( we put it outside in the snow) and then beat on a very buttery surface until it turns.

Lisa's Mac and Cheese

OOOOOooooo this is yummy! I love the melted cheese and bread crumb topping.

1 box rotini or penne pasta
1/2 C. butter
1/2 C. flour
1 t. salt
1/4 t. pepper
1/4 t. paprika
2 cans evaporated milk
2 C. milk

2 C. sharp cheddar cheese, shredded

1/2 round of queso fresco

8 oz. Velveeta, cubed

Cook the macaroni. In a saucepan over low hear, melt the butter. Blend in the flour and spices, then gradually stir in the milk until it thickens. Add half of the sharp cheese, the queso fresco, and the Velveeta; stir until it's melted. Add the pasta and mix well. Pour in a 9x13 dish, sprinkle the rest of the sharp cheese on top, and sprinkle bread crumbs on top. Bake for 25-30 minutes at 350 degrees.

Jennie's Chili

My friend Jennie gave me this great recipe for chili. I leave out the cayenne pepper because it's just too hot for my kids. Awesome with cinnamon rolls!

Jennie's Chili
1 lb. hamburger
1 onion, diced
1 or 2 green peppers, chopped

Brown the hamburger with the onions and peppers; cook until brown and soft.

Add:
1 large can diced or crushed tomatoes
1 can tomato soup
1 can kidney beans
1 can chili beans
1/2 t. paprika
1/4 t. cayenne pepper
2 T. chili powder
1 or 2 bay leaves
1 t. garlic
2 t. salt
1 T sugar
1 1/2 t. pepper

Either cook in a crockpot for a couple of hours or on a stove top long enough for the ingredients to really blend.

Tuxedo Brownie Cups

This is an adapted Pampered Chef recipe. Instead of doing it in a 9x13 pan, you make little brownie cups in the mini muffin tin. It's a very elegant kind of dessert, and adding a little lemon zest to the top makes the raspberry flavor pop!

Tuxedo Brownie Cups
1 brownie mix, made according to directions
1/2 C. raspberry jam
3 squares white baking chocolate, melted and cooled slightly
2 8 oz. pkgs. cream cheese, softened
1/2 C. powdered sugar
1/4 C. milk
1 8 oz. Cool Whip
lemon zest

Mix the brownies and spoon into a mini muffin tin, filling about 2/3 of the way. Bake at 350 degrees for about 15 minutes. Let the brownies cool a little, then use a tart shaper to make cups out of them. Remove the cups before they cool completely or they will be really hard to get out.
Sppon about a teaspoon of jam into the bottom of each brownie cup.
Combine cream cheese and powdered sugar; mix well. Gradually add the white chocolate and milk. Fold in the Cool Whip. Spoon or pipe the cream filling into each cup, and top with a little lemon zest. These take some time to make, but are so totally worth it.
They don't keep very well for long, so you better get them all eaten within a day or so.

Taco Ring

This is one of those Pampered Chef recipes, made with that mainstay, crescent rolls! I'm sure it's not all that good for you, but they're good and Jonathon loves them.

Taco Ring
1 lb. hamburger
1 pkg. taco seasoning
1 C. shredded cheese
2 T. water
2 pkg. crescent rolls

Preheat oven to 375 degrees. Brown the hamburger, drain grease, add the seasoning and water. Remove from the heat and add the cheddar cheese. Take apart the crescent rolls and arrange in a circle on a baking sheet (I use a pizza stone), overlapping the corners to fit them all around the circle. Scoop a spoonful of the hamburger mixture in the center at the widest end of the triangle. Bring the outside point over and tuck it under the wide ends in the center. Bake 20-25 minutes or until the rolls are golden brown. Serve with lettuce, tomatoes, olives, sour cream, corn, black beans, whatever you like with tacos.

Waldorf Astoria Stew

Here's another great recipe from my mother-in-law; something I've never liked, but this is a good one!

Waldorf Astoria Stew
Layer in the crock pot in this order:
2 lbs. cubed meat (sear it first for better flavor)
2 onions, chopped
1 C. celery, chopped
2 C. carrots, chopped
3 C. potatoes, chopped

Mix and pour over:
3 T. tapioca
1 t. salt
2 cans tomato soup
1 can water

Cook over high about 4 hours, or in the oven for 5 hours at 400 degrees.

Ranch House Crock Pot Pork Chops

These are very yummy, and I don't even like pork chops!

Ranch House Crock Pot Pork Chops
6 pork chops, about 1/2" thick
1 packet dry ranch dressing mix
10 oz. can cream of chicken soup

Place pork chops, dressing mix, and soup into the crock pot over high heat for 4 hours, or low for 6 hours. The gravy may need a little milk added for the right consistency.

French Bread

This recipe was given to me by a friend; it's so easy to make and so good.

French Bread
1 1/2 T. yeast
1 1/2 T. sugar
2 1/2 C. warm water
1 T. salt
2 T. oil
6-7 C. flour

Dissolve the yeast and sugar in the water; let it get all foamy. Add it to the mixer bowl with the oil and salt. Start the mixer and gradually add the flour until the right consistency. Knead well, put in a greased bowl, cover and let rise. Punch down after 10 minutes, let rise and repeat 5 times.
Divide the dough in half, roll out and then roll into a loaf. Pinch the seam shut, place on the cookie sheet seam down, cut slits in the top and let rise for 30 minutes. Bake 25 minutes at 400 degrees.

Cinnamon Rolls

This is another recipe I got from Mark's mom, and the one that taught me how to make bread. Roll them from the long side for smaller rolls, and from the short side for giant ones!

Cinnamon Rolls
1 1/2 C. scalded milk
2 T. yeast dissolved in 1/2 C. warm water and 1 T. sugar
2 t. salt
1/2 C. sugar
1/2 C. margarine
2 eggs
6-7 C. flour

Add butter, sugar and salt to heated milk. Let cool.
Dissolve yeast and sugar in warm water. Let set until foamy.
Add yeast to milk and mix well. Add eggs.
Add flour a little at a time until smooth and it doesn't stick to the bowl.
Knead well.
Place in a greased bowl, cover with a cloth, and let rise once.

Roll out and spread with a mixture of
1/2 C. sugar
4 T. melted butter
2 T. cinnamon

Roll up and slice about 1/2" thick. Place on a greased cookie sheet, cover, and let rise for 30 minutes.
Bake for 15 minutes at 400 degrees.
Frost when cool.

I also like to sprinkle some of Pampered Chef's Cinnamon Sprinkle in with the cinnamon mixture. It adds a really yummy coconutty taste and a little bit of crunch.

Spinach Dip

My favorite girly food! I always make this when friends come over.

Spinach Dip
1 C. mayo
2 C. sour cream
1 10 oz. pkg. frozen chopped spinach, thawed
1 pkg. Knor veggie soup mix
1 bunch green onions
1 can water chestnuts

Thaw and drain the spinach. Mix together the mayo, sour cream and soup mix. Drain the water chestnuts and chop the green onions. Combine all the vegetables and sour cream mixture. Refridgerate and allow to sit for at least a couple of hours before serving. Serve with french bread or baguettes.

Easy Glazed Carrots

These carrots aren't the best for you; they're practically carmalized. But so good!

Easy Glazed Carrots
16 oz. baby carrots
2 T. butter
1/3 C. brown sugar
1 C. water
dash of salt
pepper to taste

In a medium saucepan, combine the butter, brown sugar, water and spices. Add the carrots and bring to a boil over high heat. Reduce heat to medium and continue to cook uncovered for about 20 minutes, or until the carrots are done.

Cilantro Lime Dressing

This is the best salad dressing; ranch dressing kicked up a notch or four!

Cilantro Lime Dressing
1 pkg. Hidden Valley Ranch dressing mix
1 C. buttermilk
1/2 bunch of cilantro
1 small jalapeno (removed seeds)
1 C. mayo
juice of 1 lime
2 tomatillos (remove the paper skin)
1 garlic clove

Throw it all in a blender and hit frappe!

Sweet Rice

This isn't exactly like Bajio's, but still very good.

Sweet Rice
1 T. vegetable oil
1/2 a white onion, chopped
1/4 bunch cilantro, chopped
1 1/3 C. white rice
3 C. chicken broth
1/2 C. white sugar

Put the oil in a pot over medium heat. Saute the chopped onion until translucent, then add the cilantro and saute for another minute. Add the rice, cooking until it's light brown; don't let it burn! Combine the chicken broth and sugar, letting the sugar dissolve. Stir into the rice until combined and bring to a boil. Cover and let cook on medium-low until the rice is done, about 25-30 minutes. Fluff with a fork.

Honey Glazed Chicken

This is yummy; even all the kids eat it! And yes, I do mean Jonathon, too.

Honey Glazed Chicken
2 lbs. diced uncooked chicken breast
1/2 t. garlic powder
salt and pepper to taste
vegetable oil
2 T. butter
1/4 C. honey
3 T. lemon juice
2 T. soy sauce
1/2 t. ground ginger

Heat oven to 375 degrees. Over medium-high heat, add the vegetable oil to a pan and let it get hot. Add the chicken, salt and pepper, and garlic powder; stir fry until cooked.
In a small saucepan, melt butter and add honey, lemon juice, soy sauce and ginger. Just heat until well blended. Put the chicken in a 9x13 pan, pour the sauce over the top, and bake for 30-40 minutes. Serve over rice.
I like to double the sauce recipe so there's lots to go with the rice.

Meatloaf

This is the meatloaf recipe I got from Mark's mom. I love the way the sauce on top carmalizes around the edge. Yum!

Meatloaf
1 egg
1 C. oatmeal
1 to 1 1/2 hamburger
2 tsp. salt
1/4 C. chopped onion
2 t. salt
1/4 t. pepper
1 T. worcestershire sauce
1 C. milk

Topping
3 T. brown sugar
3/4 C. ketchup
1/4 t. nutmeg
1 t. dry mustard

Mix all the ingredients except the hamburger in the blender; pour over the hamburger and mix well. Mix the topping ingredients together and spread on top of the meatloaf. Bake for 1 hour at 350 degrees.

Cranberry Pork Roast

This is Kimmie's yummy pork roast, perfect with garlic mashed potatoes!

Cranberry Pork Roast
1 can whole cranberry sauce
1/4 C. honey
1/8 t. ground cloves
1 t. orange peel
1/8 t. nutmeg
1 pork roast

Put the roast in the crock pot, salt and pepper it, and then just pour in all the other ingredients. Cook on low for 6-8 hours, or half as long on high.
After removing the roast, pour the saucey stuff out and bring to a boil in a pot and add a little cornstarch if needed; use as a gravy. Perfect comfort food!

Sour Cream Cheesecake

This is the one Mark wants me to make anytime we have to take dessert anywhere.

Sour Cream Cheesecake
1 1/2 C. graham cracker crumbs
1/4 C. walnuts, chopped fine
6 T. melted butter
1 t. cinnamon
1/2 t. nutmeg
3 8 oz. pkg. cream cheese, softened
1 C. sugar
3 eggs
3/4 t. vanilla
1 pint sour cream
3 T. sugar
1 t. vanilla

Preheat oven to 350 degrees. Mix graham cracker crumbs, butter, cinnamon and nutmeg. Press firmly into the bottom and up the sides of a springform pan. Whip cream cheese; gradually add sugar, and then the eggs one at a time. Stir in vanilla. Pour the filling into the crust, and bake about 45 minutes. In the meantime, mix the sour cream, sugar and vanilla. Spread on top of the cheesecake and return to the oven for another 15 minutes. Cool before removing the sides from the pan. Refridgerate for at least 8 hours, preferably overnight and the next day. Good with chocolate or caramel sauce drizzled on top, but best with raspberry sauce!

Frog Eye Salad

Always good for breakfast the next day!

Frog Eye Salad

1 C. sugar
1 T. flour
1/2 t. salt
1 3/4 C. pineapple juice (drain from the cans of pineapple)
2 eggs, beaten
1 T. lemon juice
2 t. salt
1 pkg. Acini de pepe pasta
3 cans mandarin oranges
2 cans pineapple chunks or tidbits
1 can crushed pineapple
8 oz. Cool Whip
1 C. mini fruit flavored marshmallows
1 C. coconut

In a medium size pot, combine sugar, flour and salt. Gradually stir in pineapple juice and eggs. Cook over moderate hear, stirring, until thickened. Add lemon juice and let cool. Bring some water to a boil, then add salt and the pasta. cook for about 10 minutes, until the pasta is done. Drain, rinse with water, and cool. Mix the sauce and pasta together, and let sit overnight in the refridgerator.
Add remaining ingredients, mixing lightly. Yum!

Raspberry Pretzel Salad

I always take this to Mom's; it's one of her favorites.

Raspberry Pretzel Salad

Crust
2 C. crushed pretzels
3 TBS. sugar
2/3 C. melted butter

Filling
1 C. sugar
16 oz. cream cheese
16 oz. Cool Whip

Topping
1 large box raspberry Jello
I prefer the sugar free.
2 Cups water
20 oz. raspberries

Mix together the pretzels, sugar and melted butter. Spread in a 9x13 pan, and bake for 7 minutes @ 350 degrees. Let cool.
Blend the sugar, cream cheese and Cool Whip together well and spread over the crust.
Bring the water to a boil and then add to the Jello. Once the Jello is completely dissolved, add some ice cubes to cool it down, remove unmelted ice cubes, and stir in the raspberries.
Chill until set, and enjoy!
This does not keep really well after the first day; the crust get soggy, so eat it quick!