Spaghetti Salad...

16 Oz of Cooked Spaghetti
1/2 C Red Wine Vinegar
8 Oz Bottle of Italian Dressing
2 Tbsp Salad Supreme Spice
1 C Thick cut Pepperoni
3/4 C Shredded Parmesan Cheese
1 Large Can Sliced Black Olives
1 Can Artichoke Hearts
4 Cups Fresh Veggies (Tomatoes, Peppers, Cucumbers, Zucchini, Broccoli, etc...)

Mix all together and chill for several hours before serving.  Feeds a lot...  I love this in the summer when the tomatoes, cucumbers and zucchini come from MY garden!

Strawberry Cream Pie...

25 Oreos

1/4 C Melted Butter

2 C Fresh Strawberries

2 Tbsp Sugar

2 - 6 oz Strawberry Yogurt Cups

1 Small Pkg Vanilla Instant Pudding  

1 C Whipping Cream

Crush the oreos and add melted butter.  Press into a pie plate and bake for 4 minutes in a 350 degree oven.  Let cool.  Crush or puree fresh strawberries, add sugar.  In a mixing bowl, combine yogurt and instant pudding.  Mix well.  Add whipping cream and beat for 2 or 3 minutes until the mixture is fluffy.  Fold in the strawberry mixture and pour into prepared pie crust.  Place in freezer for about 20 minutes, then cover with plastic wrap and chill for an additional 2 hours or overnight.

Substitute Raspberries for Strawberries for another amazing treat...

Hot Buttered Pretzels...

DOUGH:

2.5 Cups Flour

1 tsp Sugar

1/2 tsp Salt

2 1/2 tsp Instant Dry Yeast

1 Cup Lukewarm Water

TOPPING:

1/2 Cup Boiling Water

1 Tbsp Baking Soda

Sea Salt

3 Tbsp Melted Butter

Combine dough ingredients and mix until combined.  Knead dough for 5 minutes.  The dough should be soft and smooth, not sticky.  Lightly dust with flour and place in a gallon size ziploc bag.  Let rise for 30 minutes.  Preheat oven to 500 degrees.  Cut dough into 8 pieces and let rest for 5 minutes.  Whisk baking soda into boiling water.  Roll each piece of dough into a long rope and shape into a pretzel.  Dip each pretzel into the hot soda wash.  Place on greased baking sheet.  Sprinkle with coarse sea salt and let rest for 10 minutes.  Bake 9-10 minutes or until pretzels are golden brown.  Brush melted butter onto hot pretzels. 

(Another amazing PINTREST find by McCall... YUM!)

Vanilla Ice Cream...

2 Quarts Half and Half
1 C Heavy Whipping Cream
1 1/2 C Sugar
1 1/2 Tbsp Vanilla Extract
1/2 tsp Salt

Mix all ingredients together until sugar is dissolved.  This recipe fits in my ice cream freezer.  Layer Rock Salt and Ice and process until desired thickness.  I pour it in a saved round, plastic, 1 gallon ice cream container with lid.  It fits nicely and then we know exactly what's in it... Vanilla Ice Cream!

Ice Cream in a Bag...

 

 

2 Tbsp Sugar

1 Cup Half and Half

1/2 tsp Vanilla

Pinch of Salt

1 Gallon Size Ziploc Bag

1 Sandwich Size Ziploc Bag

1/2 Cup Rock Salt

Cubed Ice 

In small ziploc, put sugar, half and half, vanilla and pinch of salt.  Seal the bag COMPLETELY and knead bag to mix ingredients, try to get as much air out of the bag as possible.  Place small bag in large ziploc.  Fill large ziploc bag half-way with ice.  Add rock salt and seal bag.  shake. Shake... SHAKE! until the ice cream is frozen to desired consistency.  Approximately 10 minutes.  Add favorite mix-ins if desired.  (crushed oreo, butterfinger, m&m's, mini marshmallows, cookie dough, etc...)  Enjoy out of the bag!

(A fun family favorite for years...)

Blue Cheese Vinaigrette...

1/2 C Red Wine Vinegar
2 Tbsp freshly squeezed Lime Juice
1 Tbsp Dijon Style Mustard
1/2 tsp finely minced Garlic
2 tsp Salt
1 tsp Black Pepper
1 C Olive Oil
1/2 C Blue Cheese Crumbles

Combine vinegar, lime juice, mustard, garlic, salt and pepper with a hand mixer until the salt is dissolved.   Slowly drizzle the oil in mixing continuously.  Stir in the blue cheese.  Refrigerate up to a month.

Chicken & Pineapple Skewers...

4 Serano Chili Peppers (seedes and finely chopped)
4 Tbsp finely chopped Cilantro
4 tsp Lime Zest
2 Tbsp Lime Juice
2 Tbsp Brown Sugar
4 Tbsp Olive Oil
1 1/2 tsp Salt
1/2 tsp Black Pepper
2 lbs boneless, skinless Chicken Breast (cubed)
1 fresh Pineapple (cut into 1" cubes)

Combine the serranop pepper, cilantro, lime juice & zest, brown sugar, oil, salt and pepper in a medium bowl.  Add chicken and transfer all to a ziploc freezer bag.  Marinate 2-24 hours.

Thread the cubes of chicken and pineapple chunks onto wooden skewers.  Grill until done.  I serve it over Cilantro Lime Rice.

Artichoke Dip...

16 oz. Cream Cheese (softened)
2 Cans 1/4 Artichoke Hearts (not marinated)
1/2 C Mayonnaise
2 Cloves Pressed Garlic (1 tsp.)
2 C Grated Parmesan Cheese
6 oz can Diced Green Chilies

Mix all ingredients together well.  Place in an oven safe serving dish.  Bake at 350 for a 1/2 hour until bubbly.  Spread on toasted bread.

(From My friend Don Peterson.  Delicious! Spread on toasted Bread.) 

Creamy Tomato Pasta Sauce...

3 Tbsp Olive Oil
1 Onion (diced)
3 Cloves of Garlic
28 oz can of pureed Tomatoes
1 Tbsp Dried Basil
1 tsp Dried Oregano
1 1/2 tsp Sugar
1/2 tsp Salt
1/4 tsp Pepper
1 C Heavy Cream

In a saucepan, saute onion and garlic in olive oil over medium heat.  Do not burn!  Add tomatoes, basil, sugar, oregano, salt & pepper.  Bring to a boil and continue to boil as liquid reduces.  About 5 minutes.  Remove from heat; stir in cream and butter.  Reduce heat and simmer 5 more minutes. 

(I added two cups of mini shrimp and tossed the sauce with a box of (cooked) mostaccioli.  We all liked it.  That's a plus and a surprise...)

Kalua Pig... (Mainland Style)

3 lb. Pork Roast

1 Tbsp. Coarse Sea Salt (or Rock Salt)

1 Tbsp. Liquid Smoke

1 tsp. Garlic Powder

2 Cups Water

Cook in a crockpot on "low" for 6-8 hours.  Shred with a fork.  Serve over white rice.

(This gives you the taste you're craving without the pit in the backyard... Aloha!)

Caribbean Pumpkin & Black Bean Soup...

1 1/2 tsp. Ground Cumin

1 15 oz. can Pumpkin

1 15 oz. can Black Beans, drained

1 14 oz can unsweetened Coconut Milk

1 C. canned Vegetable Broth

4 Tbsp. Cilantro, chopped 

2 tsp. fresh Lime Juice

3/4 tsp. Lime Peel, grated

Stir the cumin in a medium saucepan over high heat for 30 seconds.  Add pumpkin, beans, coconut milk, broth and 3 Tbsp. cilantro.  Bring soup to a boil, stirring constantly.  Reduce heat to low and simmer 5 minutes to blend flavors.  Mix in lime juice and peel.  Season to taste with salt & pepper.  Ladle into bowls and top with remaining cilantro.

(I tasted this at a church dinner spotlighting soups in homemade bread bowls.  It is very different, but delicious.  Serve with cornbread.)

Macaroni & Cheese...

1 lb. Box of Pasta
2 Tbsp. Butter
1 Can Cream of Chicken Soup (or any "cream" soup)
1/4 C Milk
1/2 t Tabasco Sauce
1 1/2 C. Shredded Sharp Cheddar Cheese

Boil pasta, (I like mostaccioli or bow ties) in lightly salted water per package directions.  Drain.  Return to pan.  Add butter, soup, tabasco and cheese.  Stir over medium-low heat until pasta is well coated and cheese is melted.  Serve immediately.  Salt & Pepper to taste.

(Yummy and Easy.  If you're not a fan of Kraft... Give this a try!)

Chicken Noodle Soup...

4 Large Chicken Breast halves (with skin & bones)
1 Gallon of Water (16 C.)
1 large Onion (diced)
4 large sprigs of Parsley
6 Stalks of Celery (divided)
6 Large Carrots (divided)
1 1/2 tsp. Salt
2 Tbsp. Dill Weed
2 Tbsp. Chicken Bouillon Crystals
1 Tbsp. Cornstarch dissolved in 1/2 C. Cold Water

In a large pot, place chicken, water, and onion.  Use 4 leafy stalks of celery broken into large pieces and 3 of the carrots cut into 6 large pieces.  Add to chicken mixture and bring to a boil.  Reduce heat, cover and simmer for 45 minutes.  Remove from heat and let cool to handle.  Remove chicken from bone, tear and return to broth, discard cooked parsley, celery and carrots.  Chop remaining (raw) celery and carrots into bite size pieces.  Add to broth.  Add salt, dill weed, bouillon crystals and cornstarch mixture.  Bring to boil stirring constantly.  Add noodles and cook until noodles and veggies have reached desired tenderness.

(Grandma Norma makes the best chicken noodle soup!  I'm not sure how much like her recipe this is... but, it was her recipe that introduced me to dill weed, a favorite addition.  I think the main difference between mine and Grandma's is that I like lots of chunky veggies in mine.  I often add extra carrots, celery, green beans and corn.  The Christensen family likes to eat their chicken noodle soup over mashed potatoes!)

Orange Cream Jell-O Salad

1 Large box of Orange Jell-O
20 oz can of Crushed Pineapple (Or Mandarin Oranges)
2 C. Buttermilk
12 oz tub of Cool Whip

In a large microwave safe bowl, place pineapple or oranges (INCLUDING juice) and microwave for 3 minutes.  Add Jell-O and stir until completely dissolved.  Cool 30 minutes on countertop.  Add buttermilk and whisk in cool whip.  Chill in refrigerator for a few hours.

(From Grandma Norma who got it from Aunt Jenny... I don't tell the masses that it's made with BUTTERMILK.  We just enjoy it!)

Taco Soup...

1 -  1 1/2 lbs of Ground Beef
1 C. Chopped Onion
2 Cloves Minced Garlic
2 1/2 Tbsp Taco Seasoning
1 28 oz can Crushed Tomatoes
1 8 oz can Tomato Sauce
1 15 oz can Rotel Original Diced Tomatoes & Chilies
1 C. Frozen Corn
1 15 oz can Black Beans
1 15 oz can Red Beans
1 15 oz can White Beans
Tortilla Chips

In a colander mix all beans together and let drain while preparing the soup.  In a large pot brown the ground beef, drain.  Add onion, garlic, taco seasoning, crushed tomatoes, tomato sauce, rotel and corn.  Add in the beans.  Bring to boiling.  Reduce heat to low and simmer for 40 minutes.  (Or... I brown the meat and put everything in a crock pot and let simmer on low for about 4-6 hours.)

Use tortilla chips as "spoons" and garnish with your favorite taco fixin's.  We like shredded cheese, sour cream, cubed avacado and green onion.

(A family favorite for 2 decades... Corn is a recent addition... Most of us like it.  Serve with Cornbread and Honeybutter.)

Pasta Weesie...

Fettuccine Alfredo with shrimp in a garlic - lemon butter - white wine sauce topped with sautéed mushrooms and scallions...

FETTUCCINE ALFREDO:
I Pkg of Linguine
1/4 C Butter
1 C Heavy Cream
2 Cloves Garlic (minced)
1 T Fresh Parsley (minced)
1 1/2 C Fresh Parmesan Cheese (grated)

While linguine pasta is cooking...  Melt butter over medium heat, add cream.  Let simmer for 5 minutes.  Add garlic and parsley.  Cook for an additional 2 minutes.  Remove from heat and whisk in parmesan cheese.  Stir until well combined. (This was plenty thick, I added 1/2-3/4 Cup milk to thin it down after adding the cheese.)  Toss with pasta.

SHRIMP:
1 lb of Shrimp
1/4 C Butter
Juice of 1 Lemon
1/4 C White Wine
2 Cloves Garlic (minced)

Melt butter over medium heat, add shrimp - cook halfway through before adding lemon juice, white wine and garlic.  Continue to cook to reduce the liquid down to desired thickness.  Add to Fettuccine Alfredo.

MUSHROOMS:
1 C Mushrooms (chopped)
2 T Butter
2 T Sliced Scallions
1/2 C White Wine

Rough chop the mushrooms, saute in butter with scallions and white wine until desired doneness.  Top the Pasta and Shrimp.

(My favorite meal from Carrabba's Italian Grill... Or at least my imitation of it.  Served with delicious European bread and a Romaine/Parmesan/Kalamata Olive/Caesar Salad...  I fed 6 of us for a lot less than two of us could eat out.  But, we didn't GET to eat out... I don't have white wine on hand, so substitute White Grape Juice or Ginger Ale...  )

Shrimp Bisque...

2 C. Chicken Broth
1 Medium Onion (diced)
2 Cloves Garlic (minced)
6 Tbsp Butter
6 Tbsp Flour
4 C. Half & Half
8 oz Tomato Sauce or 1 Large Ripe Tomato (pureed)
1 lb Cooked Mini Shrimp
1 Tbsp Worcestershire Sauce
1 Tbsp Cooking Sherry (optional)
1/2 tsp Cayenne Pepper

In a large pot, cook onion and garlic in butter for 5 minutes.  Stirring constantly.  Sprinkle flour and whisk in well.  While continuing to whisk add broth.  Stirring constantly, bring to a boil.  Gradually pour in half & half, tomato sauce, shrimp, Worcestershire, sherry and cayenne.  Heat soup until almost boiling.  Reduce heat to low and simmer about 40 minutes.

(My favorite ZUPA'S soup is Lobster Bisque...  This is a little different, but the same idea.  I love it.  I found a basic Lobster Bisque recipe and tweaked the spices a bit, added my delicious garden fresh tomatoes, and used the shrimp I had instead of trying to decide how to buy lobster...  Oh my goodness!  Yum!  It would also be good to add 1 1/2 C. diced potatoes with the onion to make it a little bit "heartier" or more "chowder" like.)

Lemon Pineapple Cake...

1 Lemon Cake Mix
1 Large Can Crushed Pineapple
1 Small Pkg. Lemon Instant Pudding
1 1/2 C. Milk
8 oz. Carton Cool Whip
Shredded or Flaked Coconut

Bake cake in 9x13 pan according to directions.  While still warm, poke holes all over with end of wooden spoon.  Spread pineapple, juice and all, over cake.  Mix pudding and milk until thick.  Fold in cool whip.  Spread over pineapple.  Sprinkle the top with coconut. 
(From Diane Jolley.  This is delicious!  But... it's a GROWN UP cake!  My kids wouldn't even taste it.  Chunks of pineapple and coconut saw to that... They missed out! The neighbors and I loved it!)

Mint Brownies...

Brownies:
1 1/2 C. Butter
3 C. Sugar
4 t. Vanilla
6 Eggs
1 1/4 t. Salt
1 1/2 C. Flour
1 C. Cocoa Powder

Mint Layer:

1/4 C. Butter

1/4 C. Cream Cheese

4 C. Powdered Sugar

4 T. Milk

1 t. Mint (or Peppermint) Extract

Green Food Coloring (optional)

Hard Chocolate Topping:

1 1/2 C. Semi Sweet Chocolate Chips

1/2 C. Butter

Cream butter, sugar and vanilla together.  Add eggs one at a time, beat well.  Fold in flour and cocoa.  Spread in a large brownie pan and bake at 350 degrees for 30 minutes.  Cool completely.  Combine all ingredients for the mint layer and spread evenly over cooled brownies.  Put in freezer for 10-15 minutes.   Melt chocolate chips and butter together in microwave, (about 1- 2 minutes stirring every 30 seconds.) quickly spread over cold mint layer.  Chocolate chips will set when completely cool.

(These are DELICIOUS... I can't even begin to describe how delectable... Hands down my favorite brownie in the world!!!  Thank you Ann, my friend!)

White Chili...

1 Tbsp Olive Oil
1 Onion (chopped)
2 Cloves Garlic (minced)
2 Tbsp Flour
2 Boneless Chicken Breasts (cooked & chopped)
1 Can Chicken Broth
1 4 oz Can Green Chilies (diced)
1 1/2 tsp Ground Cumin
1 1/2 tsp Oregano
1/2 tsp Tabasco (optional to taste...)
3 14.5 oz Cans Great Northern Beans (separated)
1 C Shredded Monterey Jack Cheese

In a large sauce pot, saute onion and garlic in the olive oil until tender. Sprinkle the flour and coat the onion mixture well. Add broth, chicken, chilies, seasonings and 1 1/2 cans of great northern beans. (In a blender, blend the remaining 1 1/2 cans of beans until smooth and add to pot.) Heat to boiling, stirring often to prevent settling and scorching, reduce heat and simmer for 10 minutes. Sprinkle cheese over each individual serving.

(This tastes a little like a chicken enchilada soup...It's yummy! Serve with fresh french bread or cornbread and honeybutter.)

Banana Bread...

3 or 4 Ripe Bananas (smashed)
1/4 C. Melted Butter
1/2 C. Sugar
1/2 C. Brown Sugar
1 Egg (beaten)
1 tsp. Vanilla
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Ground Ginger
1 1/2 C. Flour

Using a wooden spoon, smash bananas and add melted butter. Add sugars, egg and vanilla. Mix well. Sprinkle baking soda, salt, nutmeg and ginger on top. Mix thoroughly! Add flour and mix some more! Place batter in a greased 4x8 loaf pan. Bake @ 350 degrees for 1 hour.

(I DO NOT LIKE Banana Bread, Sam-I-Am... but my family does!)

April Fools... Eggs Sunny Side Up

2 Slices of Pound Cake
1/4 C. Vanilla Yogurt
1 Apricot Half

Toast the pound cake to a golden brown. Arrange pieces on a plate so they look like ONE piece of toast. Spread yogurt over cake to cover "seams" and make it look like the "white" of an egg. Place the apricot, rounded side up, in the middle of the yogurt. April Fools!

My kids got a kick out of this. (Although they ALL passed on actually eating the apricots, they did enjoy the yogurt and cake for breakfast.)

Elder PJ... We love & miss you!!!

Trifle making contest for the church auction.

Calls & Jesser bake off... TRIFLE RECIPE

Artisan Bread...

White Chocolate Chip & Cranberry...

3 C. All Purpose Flour
1/2 tsp. Instant Yeast
1 1/2 tsp. Salt

Mix above ingredients. (If desired, add variations at this point...)

To 1 1/2 C. Cold Water add 1 Tbsp. Vinegar,

pour into flour mixture and stir ONLY until combined. Dough will be sticky. Cover bowl with plastic wrap and let the dough "rest" on the counter for 24 hours. After a 24 hour rest, place dough on a well floured work surface and sprinkle with a light dusting of flour. Instead of kneading... Fold the dough 7 or 8 times, flouring and stretching each time. Gather the edges of the dough to the center, sprinkle with flour...repeat. Place dough on a greased cookie sheet or stone. Cover and let rise until double in size. (about 2 hours) Place a pie tin full of water in the bottom of the oven, for moisture. Bake bread in preheated 425 degree oven for 20 minutes. Lightly cover loaf with a sheet of aluminum foil to prevent excessive browning. Bake an additional 15 minutes. Cool on wire rack. Makes a 1 1/2 lb. loaf.

Variations: Italian Garlic: 1 Tbsp. Italian Seasoning, 1 Tbsp. Parsley Flakes, 1/2 tsp. Garlic Powder, Dried Onion. Parmesan/Kalmata Olive: 1 1/2 C. grated Parmesan Cheese, 1/2 C. Pitted Kalmata Olives (halved). Seeded: 1 1/2 tsp. Fennel, 1 1/2 tsp. Poppy Seeds, 2 Tbsp. Sesame Seeds, 2 Tbsp. Flax, 2 Tbsp. Sunflower Seeds, 1 1/2 Tbsp. additional Water. White Chocolate Chip/ Cranberry: 1/2 C. White Chocolate Chips and 1/2 C. Dried Cranberries. Decrease water by 1 Tbsp. (PICTURED) YUMMY!!! Sourdough: Omit yeast and add 1/4 C. Sourdough Start to cold water. Rye/Pumpernickel: 1 1/2 Tbsp. whole Caraway Seeds plus 1 1/2 Tbsp. ground Caraway Seeds, 2 Tbsp. Dried Onion, 1 Tbsp. Baking Cocoa, replace 2 Tbsp. of flour with 2 Tbsp. Rye Flour.

Hot Pockets...

My Pepperoni Pizza Pockets...
McCall's Ham & Cheese Pockets...

Bread Dough (Rhodes Rolls)
Cheese
Fixings for inside...(pizza sauce, pepperoni, ham)
Butter to brush on the top

Calls made her own bread dough... (1 T. (or pkt) yeast, 1 t. sugar, 1/4 C. of warm water... let "grow" for 5-10 minutes, add 1/4 melted (but room temperature) butter, 3/4 C. warm water, 2 C. flour and 1 1/2 t. salt. Mix for 2 minutes, work in more flour ( 1/2 - 1 C. TOTAL additional) to make the dough smooth, but not sticky. Mix for about 10 minutes, add more flour if dough becomes sticky.) Place dough in a lightly oiled bowl, cover and let rise for about an hour. Punch down and let rise for an additional 1/2 hour.)

or my way... RHODES ROLLS! Done. Next step... Roll dough into 4" circles. Each pocket needs two circles. (2 Rhodes rolls circles!) Fill bottom circle with yummy stuff! Add CHEESE! Place second circle on top, seal edges with a fork. Brush top with melted butter. Let raise for 20-30 minutes. Preheat oven to 375 degrees. Bake approximately 13 minutes, until golden brown.

Our favorite flavors are 3 cheese & Ham (Grated Parmesan, Monterey Jack & Sharp Cheddar...Diced Ham) and Pepperoni Pizza.(Pizza sauce, Pepperoni, Mozzarella & Cheddar) We freeze these individually for quick, easy snacks!