I received this recipe from one of our dear CES missionaries serving in WV when we were first married. They even came to our wedding reception. I will always think of Sister Workman when I make this recipe. I took this over to Nana and Papa's last night for spaghetti with Uncle Jim and family. Everyone loved it.
1 loaf French Bread, sliced lengthwise
1 pound Tillamook cheese, grated (Sis. Workman said any sharp cheese works, so I use sharp cheddar as it is cheaper and more easily found in the stores.)
1 medium jar Mayonnaise
Garlic powder to taste
Mix all ingredients and spread evenly on sliced bread.
Heat in oven (350) until the cheese melts and the mixture begins to bubble.
Submitted by: Gina
Saturday, October 26, 2013
Sunday, September 29, 2013
Oatmeal PB and M&M Cookies
1/2 cup butter
1 cup brown sugar
1 cup sugar
3 eggs
1 tsp. vanilla
1 1/2 cups peanut butter
1 tsp. light corn syrup
4 1/2 cups oats
2 tsp. baking soda
1 cup chocolate chips
1 cup mini M&M's
Beat sugars and butter, then add the rest of the ingredients, saving oatmeal and chocolate for last. Bake at 350 for 10 minutes or until done.
Note: I have doubled the chocolate chips when I don't have the M&M's and they are still just as good!
2nd Note: These are gluten free! I always make them when Kaela's friend who is gluten free comes over. They are a huge hit!
Submitted by: Gina
1 cup brown sugar
1 cup sugar
3 eggs
1 tsp. vanilla
1 1/2 cups peanut butter
1 tsp. light corn syrup
4 1/2 cups oats
2 tsp. baking soda
1 cup chocolate chips
1 cup mini M&M's
Beat sugars and butter, then add the rest of the ingredients, saving oatmeal and chocolate for last. Bake at 350 for 10 minutes or until done.
Note: I have doubled the chocolate chips when I don't have the M&M's and they are still just as good!
2nd Note: These are gluten free! I always make them when Kaela's friend who is gluten free comes over. They are a huge hit!
Submitted by: Gina
Scones and Clotted Cream
Scones:
3 cups flour
1/2 cup sugar
5 tsp. baking powder
1/2 tsp. salt
3/4 cup butter
1 egg, beaten
1 cup milk
Preheat oven to 400 degrees. Grease baking sheet, or spray with nonstick cooking spray.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
Knead dough on a lightly floured surface. Split into two parts. Roll out one part into a large circle to 1/2 inch thickness. Cut like a pizza into eight parts. Move to baking sheet and repeat with other dough section.
Bake 15 minutes, or until golden brown.
Top with clotted cream and jam.
Clotted Cream:
Put all ingredients into a mixing bowl and beat until it looks like whipped cream and holds its shape (about five minutes or so). Use right away or cover and refrigerate until serving time.
Submitted by: Gina
3 cups flour
1/2 cup sugar
5 tsp. baking powder
1/2 tsp. salt
3/4 cup butter
1 egg, beaten
1 cup milk
Preheat oven to 400 degrees. Grease baking sheet, or spray with nonstick cooking spray.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
Knead dough on a lightly floured surface. Split into two parts. Roll out one part into a large circle to 1/2 inch thickness. Cut like a pizza into eight parts. Move to baking sheet and repeat with other dough section.
Bake 15 minutes, or until golden brown.
Top with clotted cream and jam.
Clotted Cream:
| 4 oz. mascarpone |
| 1 c. heavy whipping cream |
| 1 tsp. vanilla |
| 2 tbsp. sugar |
Submitted by: Gina
Friday, September 27, 2013
Pumpkin Roll Bars
These are just as good as the original Pumpkin Roll, but without all the work. So yummy! (Found the recipe on therecipecritic.com)
6 tablespoons unsalted butter, melted
1½ cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
¼ cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla
1 large egg
Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
In a bowl, with an electric mixer on medium speed, beat butter and 1½ cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
Spread about ⅔ of the batter evenly into the prepared pan.In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, ¼ cup sugar, and ½ teaspoon of vanilla until smooth.
Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars. Refrigerate any leftovers. These are yummy warm, but I like them cold from the fridge too!
Submitted by: Gina
6 tablespoons unsalted butter, melted
1½ cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
¼ cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla
1 large egg
Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
In a bowl, with an electric mixer on medium speed, beat butter and 1½ cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
Spread about ⅔ of the batter evenly into the prepared pan.In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, ¼ cup sugar, and ½ teaspoon of vanilla until smooth.
Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars. Refrigerate any leftovers. These are yummy warm, but I like them cold from the fridge too!
Submitted by: Gina
Thursday, September 26, 2013
Pumpkin Chocolate Chip Muffins
4 eggs
2 cups sugar
1 (16 ounce) can pumpkin
1 teaspoon vanilla extract
1/4 cup vegetable oil
1 cup applesauce
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces semi-sweet chocolate chips (Regular or mini)
Directions:
1. In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
2. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.
3. Fill greased or paper-lined muffin cups 3/4 full.
4. Bake at 400 F for 16-20 minutes.
Submitted by: Gina
Tuesday, February 5, 2013
Creamy Chicken Noodle Soup
10 oz. egg noodles (cooked)
1 red pepper diced
4 1/2 c. cooked diced chicken
2 c. sliced fresh mushrooms (I don't use mushrooms when I make it)
butter
1/2 c. flour
1 1/2 c. half and half
4 1/2 c. cold chicken broth (from having boiled the chicken or store bought)
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 1/2 c. grated parmesean cheese
1 1/2 c. grated mozarella cheese
Saute red pepper and mushrooms in butter, then set aside. Melt 1/2 c. butter and sprinkle in 1/2 c. flour. Wisk until smooth on Med-High heat. Add cold chicken broth, salt and pepper. Add half and half. Then add mushrooms, red peppers and grated parmesean cheese. Add chicken and noodles, stir and cook through. Serve soup with mozarella cheese on top.
Submitted by: Sharlyn
We made this for Mallory's blessing and Mom, Gina, Mandy and Becky requested I put the recipe on the blog...it's that good! :)
1 red pepper diced
4 1/2 c. cooked diced chicken
2 c. sliced fresh mushrooms (I don't use mushrooms when I make it)
butter
1/2 c. flour
1 1/2 c. half and half
4 1/2 c. cold chicken broth (from having boiled the chicken or store bought)
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 1/2 c. grated parmesean cheese
1 1/2 c. grated mozarella cheese
Saute red pepper and mushrooms in butter, then set aside. Melt 1/2 c. butter and sprinkle in 1/2 c. flour. Wisk until smooth on Med-High heat. Add cold chicken broth, salt and pepper. Add half and half. Then add mushrooms, red peppers and grated parmesean cheese. Add chicken and noodles, stir and cook through. Serve soup with mozarella cheese on top.
Submitted by: Sharlyn
We made this for Mallory's blessing and Mom, Gina, Mandy and Becky requested I put the recipe on the blog...it's that good! :)
Almond Toffee
Ingredients
1 cup butter
1 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
12oz milk chocolate, melted
1 cup whole almonds
1 cup finely ground walnuts
Instructions
On a foil lined baking dish (11x7)- or in a silicone brownie bite pan- arrange almonds in a single layer. Set aside.
In a heavy pan, combine butter, sugar, vanilla and salt. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. Continue cooking (AND STIRRING) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!
Cool completely.
When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!
Yield: 24 bites or one 11x7 pan
Submitted by: Brian & Mandy Coleman
Brian and I learned to melt the chocolate in a bowl over boiling water as to not burn the chocolate! :)
1 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
12oz milk chocolate, melted
1 cup whole almonds
1 cup finely ground walnuts
Instructions
On a foil lined baking dish (11x7)- or in a silicone brownie bite pan- arrange almonds in a single layer. Set aside.
In a heavy pan, combine butter, sugar, vanilla and salt. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. Continue cooking (AND STIRRING) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!
Cool completely.
When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!
Yield: 24 bites or one 11x7 pan
Submitted by: Brian & Mandy Coleman
Brian and I learned to melt the chocolate in a bowl over boiling water as to not burn the chocolate! :)
Classic Lasagna
1/2 pound bulk Italian sausage
1 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced (or garlic powder)
2 cans diced tomatoes, undrained
1 can tomato paste
1 can tomato sauce
1 teaspoon each sugar, dried oregano and basil
1 teaspoon salt
1 teaspoon pepper, divided
1 carton (15 ounces) ricotta cheese
1 carton (16 ounces) cottage cheese
3/4 cup grated Parmesan cheese, divided
1 egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup mixed Italian blend cheese
In a large saucepan, cook the sausage, beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, tomato sauce, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. In a small bowl, combine ricotta, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan. Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer. Let stand 15 minutes before serving.
Yield: 12 servings.
Submitted by: Mandy & Brian Coleman
1 pound ground beef
1/2 cup chopped onion
3 garlic cloves, minced (or garlic powder)
2 cans diced tomatoes, undrained
1 can tomato paste
1 can tomato sauce
1 teaspoon each sugar, dried oregano and basil
1 teaspoon salt
1 teaspoon pepper, divided
1 carton (15 ounces) ricotta cheese
1 carton (16 ounces) cottage cheese
3/4 cup grated Parmesan cheese, divided
1 egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup mixed Italian blend cheese
In a large saucepan, cook the sausage, beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, tomato sauce, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. In a small bowl, combine ricotta, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan. Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer. Let stand 15 minutes before serving.
Yield: 12 servings.
Submitted by: Mandy & Brian Coleman
Easy Overnight Baked Breakfast
Ingredients:
8 Oz. French bread, cut into 3/4-inch cubes (about 6 cups)
1 Lb. sausage, cooked and drained
3 Cups frozen chopped spinach, thawed and well drained
1 1/2 Cups shredded Cheddar cheese, divided
1 Cup shredded Swiss cheese, divided
1/4 Cup sliced green onions
8 Eggs
4 Cups half-and-half
1 Tsp. salt
1/2 Tsp. garlic pepper
1/4 Tsp. cayenne pepper
Directions:
Place bread, sausage, spinach, 1 cup Cheddar cheese, 1/2 cup Swiss cheese and green onions in lightly greased 13-x9-inch baking dish. Mix lightly.
Blend eggs, half-and-half, salt, garlic pepper and cayenne in medium bowl. Pour evenly over bread mixture. Cover and refrigerate at least 8 hours or overnight.
Preheat oven to 325°F. Uncover; sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup Swiss cheese over casserole. Bake 55 minutes to 1 hour, 10 minutes or until puffed and golden and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
Submitted by: Mandy Coleman
* This is the casserole we had at the reunion! :)
8 Oz. French bread, cut into 3/4-inch cubes (about 6 cups)
1 Lb. sausage, cooked and drained
3 Cups frozen chopped spinach, thawed and well drained
1 1/2 Cups shredded Cheddar cheese, divided
1 Cup shredded Swiss cheese, divided
1/4 Cup sliced green onions
8 Eggs
4 Cups half-and-half
1 Tsp. salt
1/2 Tsp. garlic pepper
1/4 Tsp. cayenne pepper
Directions:
Place bread, sausage, spinach, 1 cup Cheddar cheese, 1/2 cup Swiss cheese and green onions in lightly greased 13-x9-inch baking dish. Mix lightly.
Blend eggs, half-and-half, salt, garlic pepper and cayenne in medium bowl. Pour evenly over bread mixture. Cover and refrigerate at least 8 hours or overnight.
Preheat oven to 325°F. Uncover; sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup Swiss cheese over casserole. Bake 55 minutes to 1 hour, 10 minutes or until puffed and golden and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
Submitted by: Mandy Coleman
* This is the casserole we had at the reunion! :)
Terriki Sauce
1/2 c soy sauce
1/2 cup mirin (found at King Soopers)
1 tsp sugar
1 Tbs cornstarch
Boil all ingredients in a pot over medium heat. Boil stirring continually until thickened.
Submitted by: Mandy Coleman
1/2 cup mirin (found at King Soopers)
1 tsp sugar
1 Tbs cornstarch
Boil all ingredients in a pot over medium heat. Boil stirring continually until thickened.
Submitted by: Mandy Coleman
Terriki Bowl
Boneless skinless chicken thighs
1 recipe Terriki Sauce
diced carrots
chopped cabbage
green onions
mushrooms
*any other veggies can be added
In crock-pot add boneless skinless chicken thighs and Terriki sauce. Cook on low for 3-4 hours.
Cut meat into cubes to use in terriki bowl.
30 min before serving: heat oil in a pan and cook vegetables.
Serve terriki chicken, veggies and sauce over steamed rice.
Submitted by: Mandy Coleman
*I tried this last week in the crock pot and LOVED it!
Friday, January 11, 2013
Ceaser Salad
Romaine Lettuce
2-3 boiled eggs (sliced)
croutons
chopped green onion
Bacon (crumbled)
lemon juice
Parmesan Cheese (grated)
salt & pepper to taste
Kraft Ceaser dressing
Mix in a bowl. Serve and enjoy!
Submitted by: Mandy
2-3 boiled eggs (sliced)
croutons
chopped green onion
Bacon (crumbled)
lemon juice
Parmesan Cheese (grated)
salt & pepper to taste
Kraft Ceaser dressing
Mix in a bowl. Serve and enjoy!
Submitted by: Mandy
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