My Favorite Muffins

Mormon Muffin Recipe
	Ingredients
	2 5 1 2 4 1 5 1 4 2 1	cups teaspoons cup cups each quart cups teaspoon cups cups cup	boiling water baking soda shortening sugar eggs buttermilk flour salt All Bran Cereal 40% Bran Flakes walnuts (chopped)
Directions: Add soda to boiling water and set aside.  Whip shortening and sugar until light and fluffy.  Add the eggs slowly.  Mix well.  Add the buttermilk, flour, salt and mix again.  Add the soda water very slowly.  Gently fold the cereals and the walnuts into the mix. Spoon 1/8 cup into greased muffin tins.  Bake at 350 degrees for 30 minutes.  Let cool for 5 minutes. Muffin mix must sit in the refrigerator over night before baking.  Muffin mix will last one week, covered and refrigerated.  Yields 3 dozen muffins.

Peanut Butter Cookies

 
1 cup white sugar
1 cup brown sugar
1 cup butter
Add
1 cup peanutbutter
Cream together until smooth and add:
2 eggs
1/4 cup milk
2 tsp vanilla
3 1/2 cup flour
2 tsp baking soda
1 tsp salt
 
Call me - about the Hershey Kisses

Creme Brûlée!

Copied this from the pioneer woman's blog! So stinking good!!! If you go to her page there are step by step (pictures included) instructions on how to do it!!!

Ingredients

• 4 cups Heavy Cream
• 1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste
• 10 whole Egg Yolks
• 3/4 cups Sugar
• 6 Tablespoons Superfine (Baker's) Sugar

Preparation Instructions

Preheat oven to 325 degrees.

Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat.

Whip egg yolks with the sugar until pale yellow and thick.

Strain cream using a fine mesh strainer.

Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.

Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.

Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.

To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.

Serve immediately!

Greek asparagus soup!

Greek Asparagus Soup Recipe

From Nancy Gaifyllia

This asparagus soup is light and delightful, and easy to make. The recipe serves four to six and works well with a salad as a light meal, or as a soup course.

Cook Time: 1 hour

Total Time: 1 hour

Ingredients:

• 2 1/4 pounds of fresh asparagus, tough stem ends removed
• 2 potatoes, peeled
• 2 leeks (white part of stem)
• 1 zucchini
•     2 large onions
• 4-5 stems of fresh parsley
• 1 small stem of celery leaves
• 1 teaspoon of sea salt (or more to taste)
• 1/4 teaspoon of freshly ground pepper
• Cavendars greek seasoning to taste
• 1/4 pound of olive oil margarine (or good quality vegetable margarine)
• 1 teaspoon of cornstarch
• 3 tablespoons of freshly squeezed lemon 

Preparation:

Cut off asparagus tips and set aside.

Chop potatoes, leeks, zucchini, onions, parsley, and celery leaves into small pieces. Add to a pot with remaining asparagus stems, salt, pepper, and 6 1/3 cups of water (I added chicken boulion to taste). Boil for 45 minutes or until the soup reduces to about 4 1/4 cups.

Press the soup through a coarse strainer or transfer to a blender and puree.

Return soup to the pot, add margarine, stir, and bring to a boil. As soon as it starts to boil, add the asparagus tips and cook just until the tips soften, about 5 minutes.

While the soup is finishing, combine cornstarch and lemon juice in a small bowl and mix until cornstarch dissolves completely. Stir into the soup and allow to boil for 1 minute.

Remove soup from the heat, add more salt and pepper to taste, and serve.

Yield: serves 4-6

Egg noodles for pasta or chicken noodle soup!

Taken from pioneer woman!

“Two eggs per one cup of flour. Make well in flour, crack in eggs, and slowly mix with hand. Knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let rest for a little while before rolling it out. I usually figure one egg per person to determine how much to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two. Got it?”

Got it.

Now let’s see it in action!

 
Make a well in the flour. Crack the eggs into the well.

This is how Marlboro Man’s great-great grandmother started any baked good, and she’d do it right in the flour bin.

 
Once they’re cracked in…

 
Start mixing it lightly with one hand…

 
Until it’s all combined.

 
Turn it out onto a floured surface…

 
And begin kneading it, rolling and punching and pushing, until it’s done.

 

 

 

 

 
See the texture of the surface at this point?

 
Do you see how it’s “tacky” and not very smooth? That means it’s not ready yet. You need to work it, baby, work it. Own it, until the gluten has gone crazy and the dough is smooth.

 

 
There’s no right or wrong way to knead. Just push it, pull it, tickle it, massage it.

Just be sure to take it out to dinner first.

 

 
It’s all ready when it looks like this!

 
Smooth, not sticky or tacky.

Stick it in a plastic bag if you’re going to use it later, or just let it rest for a little while on the counter if you’re getting ready to make it now.

 
When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better.

 
Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter like this one.

 

 

 

 

 
To cook the noodles, just boil them insalted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

 
Mmmmm. Noodles.

 
Ryan drained the noodles, them tossed them with some dried herbs (I didn’t have any fresh. Poor planning, Pioneer Woman!)

 
Then he put the noodles on a huge platter…

Right next to the pot of Bolognese Sauce. (Again, here’s the recipe.)

If you’re not grilling this weekend, whip this meal up for dinner.

It’s a treat of biblical proportions!

 

Lentil soup!

Total Time: 1 hours 10 minutes

Prep:

Cook:

0 hours 10 minutes

1 hours 0 minutes

Yield:

6 servings

Level:

Easy

Ingredients

• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 1 lb lentils
• 11 cups low-salt chicken broth
• 1 cup shredded Parmesan
• Ground turkey, ham, or sausage

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add cooked ground turkey. Add the lentils and mix to coat. Add the broth and stir. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

No Bake Cookies

2 c. sugar

1/2 c. butter

1/3 c. cocoa powder

1/2 c. milk

Cook in pan on stove until boiling--boil for 1 minute (stirring constantly) then remove from heat. 

Add:

1 c. peanut butter

Stir til melted

Add:

2 1/2 - 3 cups oats

Put on cookie sheet covered with foil and let cool, then eat lots!

Drop biscuits!

I added a little cheese and garlic salt! So yummy

http://www.melskitchencafe.com/2011/05/the-best-drop-biscuits.html

Crepes!!

This has become one of my family's favorites! Thank you aunt Lindsay for this one.

Ingredients

1 1/2 c milk
2 eggs
1 tbls oil
1/2 tsp vanilla
1 c flour
1 tbl sugar
1/4 tsp salt
1 shake cinnamon

Mix together all wet ingredients in a mixer. In a separate bowl stir all dry ingredients. With the mixer going slowly add the dry ingredients. Mix until there are no more lumps!

Topping-
Frozen berries
Cool whip
Syrup

Split pea and Ham soup

Ingredients

1 ham bone
1 1/2 Cup diced ham
1 medium onion, diced
3 large carrots, peeled and diced
5 celery stalks, diced
1- 2 Tbs. Lawreys garlic salt
6 cups water
1 lb bad split peas


Put ham bone in a crockpot. Add ham, vegetables and split peas. Season with salt and add water.

Cook all day and it will be ready for dinner! Serve with rolls and enjoy!!

CPA test #1

Jon is taking the 1st test of his CPA exam! He has studied so hard these last few months! I am so proud!!! We will find out in about 2 weeks the results but I have no doubt he is going to do amazing! He is awesome!!

Puff Pastry!

INGREDIENTS

• 1 C. Flour
• 1/4 tsp. Salt
• 1/2 C. Butter
• 1 C. Boiling Water
• 4 eggs

DIRECTIONS

• 1
  Sift flour with salt. Combine butter with boiling water. Keep on low heat until melted. Add flour all at once. Stir until ball is formed.
• 2
  Cook 2 minutes until dry. Add unbeaten eggs one at a time. Beat well after eggs are added. Bake at 375° for 17-20 minutes.

Tomatoe and Zuchinni Casserole

Ingredients
1 1/2 cups grated Mozzerella cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
2.In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3.Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4.Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5.Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Aunt DelLene's Pumpkin Layer Dessert

In a 9x13 pan. I used 2 pie pans because I ran out of the 9x13 a this Thanksgiving!
1st layer

Make a graham cracker crust (graham crackers, butter, sugar)


2nd layer

Mix together:

8 oz cream cheese (soft)

1 cup powered sugar

Add: 8 0z cool whip

Spread over crust


3rd layer:

2 - 3oz packages of vanilla instant pudding

1 1/2 cup milk

2 T sugar - mix together

Fold in

1 cup canned pumpkin

1 tsp pumpkin pie spice

1 tsp cinnamon

Cover with 8 oz cool whip

Sprinkle with walnuts (optional)



Refrigerate overnight.

Aunt DelLene's Cheese Ball

1 - 8 Oz Cream Cheese
1 Small Jar of Roca Bleu Cheese
1 Small Jar of Old English Cheese
3 T. Minced Dry Onion
1 T. Worcestershire Sauce
Dash Tobasco

Mix together cheeses, then add last 3 ingerdients. Refridgerate for 1 hour, then shape into a ball and roll in shaved almonds. Store wrapped in saran wrap in fridge!

Aunt DelLene!

Jill's Pizza Dough

This is a recipe I use all the time. It is great because you do not have to let it rise so you can make it right when you are ready to start dinner. It makes about three 12" - 14" crusts. For me the crust turns out the best when I cook it on a pizza stone. This is great for get togethers. We make it with friends and the kids enjoy pepperoni, the men get a meat lovers supreme, and I usually get to enjoy a vegetarian all to myself. I really sometimes love that my husband hates vegetables.

Combine in a Bowl :
2 C. warm Water
2 TBS. Yeast
Let sit for 5 - 10 min.

In a Large Bowl:
5 C. Flour
Cut in 2 TBS Shortening
Add -
2 TBS. Sugar
2 Tsp. Salt

After all dry ingredients are mixed slowly mix in water and yeast mixture. Mix and kneed with your hands until it is all mixed together. Seperate the dough into 3 equal parts. Roll dough out on a floured surface to fit your pizza stone. Add your favorite toppings and bake at 375 degrees for approximately 20 - 25 minutes.

One of our families favorite pizza is BBQ chicken pizza-

BBQ sauce (Sweet Baby Ray is the best)
Cooked and shredded Chicken (Canned Works)
Crumbled Bacon (Optional but imagine this it tastes better with it.)
Chopped green onions
Cheese - (I use a mix of Colby, Cheddar and Monterey Jack Cheese)

Summer Salad

1 Lg head of Romaine Lettuce
1 C. Shredded swiss cheese
1 C. cashews
1 apple cubed
1/4 C. Craisins


Dressing
1 - 1/2 C Sugar
2 - 1/3 C Lemon Juice
3 - 2 tsp. Finely chopped onions
4 - 1tsp. Dejon mustard
5 - 2/3 C. Vegetable or canola Oil
6 - 1 TBS Poppyseed
7 - 1/2 tsp salt

Blend first four ingredient in a blender and add oil in a slow and steady stream until thick an smooth. Then add poppyseed and salt and process for a few seconds

DelLene's Beer Bread

1 Egg
1/4 C Sugar
1 Can Beer
2 1/2 - 2 3/4 Cups Self Rising Flour

Mix all ingredients together, put in a loaf pan. Bake at 325 for about 45 min.

Frozen Banana Pineapple Drink

4 C Sugar
8 C Boiling Water
Large Orange Juice concentrate
Small Lemonade concentrate
6 Mashed Bannana's
2 cans crushed pineapple

Dissolve sugar in boiling water. Stir in all other ingredients (make sure Orange Juice and Lemonade dissolve as well), freeze it.

Defrost 15 - 30 min. before serving and serve with 7-up!

Tuscan Bread

French Bread (Sliced)
Tomatoes (Sliced)
Fresh Spinach
Mozzarella (Sliced)
Your favorite pesto sauce homemade or store bought.
(My favorite is from Paradise bakery)

Now you just make it like a pizza

Spread the pesto sauce on the bread
Layer on Spinach, Cheese, top off with a tomatoe
Bake at 350 for 10 - 12 min
or until bread is lightly toasted and
cheese is melted.

This is soooo yummy. I think this one is a Thank you to Greg