Monday, April 18, 2011

Lime and Pear Jello

1 can pears, halved
1 small box lime jello
4 oz cream cheese
1 cup heavy cream

Boil 1 cup pear juice, add water if needed to reach 1 cup
Pour jello into blender, add boiling pear juice and blend til jello is dissolved
Add cream cheese and blend until no lumps
Add heavy cream and 4 pear halves. Blend again til all blended together.
Pour in 9x13 pan and let set up

I really like this recipe because I am not a big fan of chunks in jello.
This picture is not too enticing but I promise it really is good.

Thursday, April 14, 2011

Chicken Dumpling Soup

The picture and recipe are from The Sisters Cafe Blog

* I just used two boxes of chicken broth and an already cooked chicken*

To make the broth:

1 whole chicken

1 tsp celery salt

1 tsp onion salt

2 quarts water

Combine everything in a stockpot. Bring to a boil, then simmer for 1.5-2 hours. Debone chicken, discard everything but meat. Skim the fat off the broth. Strain the broth and return to pot.
* If you've ever made dumplings before I'm sure you could do the normal dumpling thing...but I have no idea what it is. I did it the way the recipe says and they were like big fat delicious noodles* 

To make the dumplings:

2 beaten eggs

1 cup flour

1 tsp salt

1 tsp baking powder

Mix together until a soft dough ball forms. Roll out on floured surface until <1/8 inch thick. Using a pizza cutter, cut into 3x1 inch rectangles. Of course this part is not scientific - just estimate the size of the noodles!

Add to the broth:

2 celery stalks, sliced

4 carrots, sliced

1 onion, chopped

1 1/2 cups frozen peas

Bring everything to a boil. Add the noodles by dropping in one at a time. Stir once gently. Simmer for 20 minutes while making the cream sauce.

To make cream sauce:

1/2 cup butter

1/2 flour

3 cups milk

Melt the butter in a saucepan over medium-low. Stir in the flour until smooth. Stirring with a whisk, add the milk slowly. Cook until thickened. Add to the soup, along with chicken. Simmer for 10 minutes and serve.
* At this point I tasted it and it was still a little bland so I threw in some garlic powder and onion salt. I'm sure you could throw in a bullion cube too*

Wednesday, April 13, 2011

Creamy Pesto Chicken & Olive Garden Salad Dressing

Olive Garden Salad Dressing
1/2 Cup mayonaise
1/3 Cup white vinegar
1 tsp canola oil
2 Tbsp corn syrup
4 Tbsp Parmesan cheese
1 tsp minced garlic
1/2 tsp Italian seasoning
1/2 tsp parsley, dried
1 Tbsp lemon juice

Creamy Pesto
3 cups uncooked bowtie pasta
2 Tbsp butter or margerine (I used olive oil)
1 lb boneless, skinless chicken breast, cubed
1 can cream of chicken soup
1/2 cup pesto sauce
1/2 cup milk
2 Tbsp cream cheese
1/2 cup shredded parmesan cheese

Cook pasta according to package directions, drain

Cook chicken til browned, seasoning with whatever you like.
Stir together soup, pesto, milk, cream cheese and cheese. Bring to a boil and simmer 5 minutes. Combine pasta, chicken and sauce.

Tuesday, April 5, 2011

Swiss Bread

This is my mom's bread recipe and it is SO SO good! I decided it was time for me to learn to make it. It actually turned out pretty good.
1 cup shortening, melted
1 cup sugar
2 Tblsp salt
3 cups scalded milk
2 pkgs (2 Tblsp) active dry yeast
2 cups warm water, divided
Pinch of sugar
4 eggs, beaten
14 to 16 cups flour
1 egg beaten (for topping)
Melt Shortening. Dissolve sugar and salt in scalded milk; cool to lukewarm. Dissolve yeast in 1/2 cup of the warm water with a pinch of sugar added. Add remaining water to milk mixture. When misture is lukewarm, add dissolved yeast, 4 beaten eggs and 8 cups of the flour, beat thoroughly. Add 4 cups of flour and knead. This dough should not be as stiff as regular bread dough. (Add enough flour to make to consistency of stiff roll dough) At this point,add more flour to reach desired consistency. It may be a little sticky. Cover and let rise to double. Divide dough into portions, braid. Put in greased loaf tins. Cover and let rise again until double. Brush with beaten egg just before baking. Be careful not to disturb the dough. Bake at 375 for 35 minutes. Makes 5 or 6 loaves.

Here is how you braid the dough: Just think over, over, under

Do not be intimidated by this recipe! It is not as hard as it sounds and it is so good! It also makes the best french toast!
*I did the first 8 cups of flour in a big tupperware with just a hand mixer, then kneaded the rest of the flour in by hand.

Sunday, April 3, 2011

Strawberry Waffles

My mom used to make these when I was a kid and I still love them! They're not hard, just take a little time.....but SO worth it. It was a perfect Conference Sunday Breakfast (at noon)
For the strawberries just remove the stems and slice. I like mine pretty thin. Then I just add a glaze. You can find it in the produce section at the store. Some are in bags, some are in little containers and either is fine. I use the bag and 2 cartons of strawberries and it comes out pretty even.
The Cream!! The best part! 1 box cream cheese, softened. 2 cups powdered sugar and cool whip. If I'm making a lot I use a big container of cool whip. If its just us I use the small container. Whip it all together and add a little milk to thin it. (This is good for fruit pizza too)
The waffles. If you're feeling in the mood to take a little extra time, these waffles are so good!

1 3/4 cup flour
1/2 tsp salt
3 tsp baking powder
1/2 cup oil
1 1/4 cup milk
2 egg yolks
Sift together flour, salt, baking powder. Mix 1/2 cup oil, milk, 2 egg yolks, then add to the dry ingredients. Then fold in 2 beaten egg whites.

Tuesday, March 22, 2011

Peanut Butter Cup Trifle

1 pan of baked brownies (9x13), cut into 1 inch pieces
1 pkg instant vanilla pudding, 5.1oz
3 cups milk
1/2 cup creamy peanut butter
2 teaspoons vanilla
1 8oz container thawed Cool Whip, divided
20 peanut butter cups, crumbled
6-8 peanut butter cups to garnish

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.

Layer in trifle dish: 1/2 the brownies, 1/2 the crumbled peanut butter cups, 1/2 the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least 4 hours before serving.

Monday, January 24, 2011

Pizza Twist

I got this recipe out of the Memmott cookbook. It's easy and yummy.

2 tubes french bread dough
1 small package pepperoni, chopped
1 can sliced olives
4 cups grated mozzarella cheese
1 clove garlic, minced
2 tablespoons parsley
1 teaspoon italian seasoning
1 1/2 teaspoons oregano
2 tablespoons flour
1/4 cup grated parmesan cheese

Cut dough lengthwise 3/4 of the way through. Roll out to 1/4 inch thick . Mix remaining ingredients together and put mixture inside dough. Pinch dough closed and braid pieces together. Brush with egg white and sprinkle fresh parmesan cheese on top.
Bake at 350 for 30 minutes. Cut and serve with pizza sauce or ranch on the side.I also thought it would be good to try your own mixture inside, like maybe canadian bacon and pineapple with ranch dressing instead of italian dressing, or whatever.