1 cup crushed pineapple with juice
4 oz. cream cheese
1 small jar maraschino cherries with juice
1/2 pound bite size marshmallows
4 bananas - cubed
1/2 pint heavy cream
Place in glass dish and freeze til solid. Let stand at room temperature for 30 minutes before serving. Cut into squares and serve!
This is a dessert Kerby's mom makes!
Crock Pot Chicken
4-6 chicken breasts
1 8 oz.package cream cheese
1 can cream of chicken
1 can cream of mushroom
1 package Italian salad dressing mix
Place all ingredients in crock pot for 6 hours on low or 4 hours on high. Shred the chicken and mix. Serve over rice or noodles.
Manicotti (or Stuffed Shells)
1 small tub of ricotta cheese
1 egg
2 cups grated Mozzarella cheese
1 cup grated Romano cheese
1 cup grated Parmesan cheese
2 Tbsp. parsley
1 tsp. salt
1/2 tsp. pepper
1 box manicotti noodles or (large shells)
1 jar or can spaghetti sauce
Boil noodles as per package. Drain and set aside. Mix the rest of the ingredients except for sauce and stuff the shells. Pour part of spaghetti on bottom of greased 9x13 pan. Place stuffed shells in pan. Pour the rest of the sauce on top of the noodles. Cover and bake at 350 degrees for 30-40 minutes.
Banana Bread --Easy!
1 stick butter
2 eggs
1/4 cup milk
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1 1/2 cup mashed ripe banana
2 cups flour
1 /2 cup nuts (optional)
Cream together butter and sugar. Add eggs and beat. Add bananas and milk. Mix dry ingredients together and then add to cream mixture. Add nuts and pour into two small well-greased pans or 1 large pan. Bake for 45-50 minutes at 350 degrees. Do not overbake!
Streusel Topped Sweet Potatoes
2 lbs. Sweet Potatoes
Salt & Pepper to taste
1/4 cup butter
1 cup brown sugar
Topping:
1/3 cup flour
1/3 cup sugar
1/3 cup brown sugar
6 Tbsp. cold butter, cubed
Pinch of salt
1 cup chopped pecans (Optional--I left these out)
Peel and cube the sweet potatoes. Cover with water and add salt and pepper to taste. Boil until tender. Mix topping ingredients well and set aside. Add butter and brown sugar to potatoes and mash well. Top with streusel mixture. Bake about 20 minutes until bubbly at 375 degrees.
Even my kids would eat these! I think because there is sugar mixed in with the potatoes it makes them extra yummy! :)
Salt & Pepper to taste
1/4 cup butter
1 cup brown sugar
Topping:
1/3 cup flour
1/3 cup sugar
1/3 cup brown sugar
6 Tbsp. cold butter, cubed
Pinch of salt
1 cup chopped pecans (Optional--I left these out)
Peel and cube the sweet potatoes. Cover with water and add salt and pepper to taste. Boil until tender. Mix topping ingredients well and set aside. Add butter and brown sugar to potatoes and mash well. Top with streusel mixture. Bake about 20 minutes until bubbly at 375 degrees.
Even my kids would eat these! I think because there is sugar mixed in with the potatoes it makes them extra yummy! :)
Fry Bread for Navajo Tacos
3 cups warm water
1/3 cup sugar
3 Tbsp yeast
1/3 cup oil
3 eggs
3 tsp salt
6-8 cups flour
Mix the water, sugar and yeast and let stand 10 minutes. Mix the dry ingredients. Add oil and beaten egss to liquid mixture, then add the dry ingredients and let rise once. Put some oil on the table and roll out the dough. Cut in 4x4 inch squares approx. Fry in pot of hot oil.
Serve with refried beans, taco meat, lettuce, tomatoes, cheese, onions, sour cream, etc.
For dessert put out some honey butter and cinnamon and powdered sugar! Yum!! :)
This makes a lot! We served 13 people with one batch and everyone got more than one scone for the meal and then got one for dessert as well!
Cafe Rio Style Meal!
Cafe Rio Style Pork
1 pork roast between 3-4 lb. picnic roast is fine/bone in or with out doesn't matter
3 cups of mildsalsa (I puree this so there are no chunks! Kids like it better with no chunks)
1 cup of brown sugar
Place the ingredients into your crock pot & cook on high for 6 hours or low 10.
When the cooking time is up remove the roast & shred pulling out any fat. 
Serve on a salad or like me in tacos. I use fresh tortillas, pork, grated cheese, lettuce, salsa & cafe rio style creamy tomatillo sauce & lime rice -recipes below.
Serve on a salad or like me in tacos. I use fresh tortillas, pork, grated cheese, lettuce, salsa & cafe rio style creamy tomatillo sauce & lime rice -recipes below.
Cafe Rio Style Tomatillo Sauce
1 package of ranch dressing mix made as directed for dressing
2 medium tomatillos cut into chunks
1/2- 2 chopped & seeded jalapenos (depending on your taste)
1/3 of a bunch of cilantro
1 tsp. chopped garlic
juice of one lime
blend until smooth in the blender- this makes a lot of dressing, at least a quart!
Cafe Rio Style Sweet Lime Rice2 cups white rice
4 cups of water
2 chicken bullion cubes
zest of one lime
1 tsp chopped garlic
Simmer on low for 15-20 minutes or until all the liquid is absorbed. Then stir in
6 Tblsp of finely chopped cilantro
4 tsp sugar mixed with 4 tsp lime juice
salt as desired
Serve!
Aussie Chicken
5-6 chicken breasts
1/2-1 package bacon (depending on how much bacon you want)
1 package sliced mushrooms
1/2-1 bottle of Ken's Honey Dijon salad dressing
1-2 cups cheese (we love cheese so we use closer to 2 cups!)
2 Tbsp. butter
Saute the mushrooms in the butter to your liking. Set aside. Fry up the bacon til it is crispy but keep the oil in the fry pan. Let cool. Crumble then set aside. Brown the chicken on both sides in the bacon grease. Pour some of the salad dressing in the bottom of the 9x13 pan. Place the browned chicken breasts in the pan. Cover with more salad dressing--the more you use the more sauce you will have. Place the mushrooms and the bacon on the chicken breasts. Sprinkle with cheese. Bake for about 30-40 minutes (depending on how thick the chicken breasts are). Serve over mashed potatoes--or rice.
All my kids ate this! :)
Homemade Oreo Cookies
1 Devils food cake mix (Duncan Hines works best)
1/2 cup shortening (I like butter flavor)
2 eggs
Mix the above ingredients together. Roll the dough into dime-sized balls (yes, dime-sized--they flatten out) and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.
Frosting: (this makes a lot! I usually can make two batches of cookies and 1 batch frosting)
8 oz. cream cheese
1/4 cup butter
2 tsp. vanilla
3 cups powdered sugar
Mix all of the frosting ingredients until smooth. Frost the BACKS of cookies and place together to make
sandwich cookie.
Makes about 60-70 cookies.
These are always a hit wherever I take them! :)
B.A.R. BREAD PUDDING
Mix together:
- 7 eggs
- 1/2 cup sugar
Add:
- 2 cups half and half or cream
- 1 teaspoon vanilla (or almond) flavoring
- 1 to 2 teaspoon cinnamon
Pour egg mixture over:
- 8 cups stale/dry bread, cubed (use a variety of bread types like wheat, rye, challis, white, raisin bread, but make sure to include 2 croissants)
- 2 apples chopped (peeled or unpeeled)
- 1/2 cup blueberries, fresh or frozen
- 1/2 cup to 1 cup raisins
- 1/2 cup large dark chocolate pieces (optional, but it makes it so good)
Mix all together in big bowl (use your hands or a big spoon to toss it around.) Don't let it get soggy.
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Baking instructions:
If using a 9 x 13 pan, bake at 325 degrees for 45 minutes; turn heat up to 450 degrees for 7 minutes to make the top crust crispy.
If using large muffin tins, bake at 325 degrees for 20 minutes; turn heat up to 450 degrees for 5-7 minutes to make the top crust crispy.
*This was "John's" recipe, who is a chef and a really nice guy to share his recipe with us. His amounts were somewhat vague, because that's how chefs can be, so the amounts are what I came up with as I made it. The bread should be pretty moist when you mix it with the cream stuff, but not too slushy.
Heidi's Favorite Cookie Recipe
Chocolate Chip Cookies
2 c. butter softened
1 1/3 C. sugar
1 2/3 C. brown sugar, packed
1 T. Vanilla
4 eggs
Mix first 5 ingredients (above) then add:
5 C. flour
2 C. Oats
1 C. shredded coconut
2 t. salt
2 t. baking soda
2 C. Choc chips (Heidi uses semi-sweet and usually more than 2 cups)
Bake at 350 degrees for 9 minutes
Big K's Mac And Cheese
Make a light-colored roux:
1/2 c. flour
1 stick butter
1 1/2 c. milk
1 1/2 c. heavy cream
sauteed shallots
Add to roux:
10 oz. grated Gruyere cheese
10 oz. grated cheddar cheese
4 oz. grated Swiss cheese
chopped ham (optional)
chopped cooked bacon (optional)
cooked egg noodles or macaroni (al dente)
Pour into greased casserole dish. Top with breadcrumbs or grated cheese, if desired. Bake at 350 degrees for 1 hour. Place under broiler until top is bubbly.
1/2 c. flour
1 stick butter
1 1/2 c. milk
1 1/2 c. heavy cream
sauteed shallots
Add to roux:
10 oz. grated Gruyere cheese
10 oz. grated cheddar cheese
4 oz. grated Swiss cheese
chopped ham (optional)
chopped cooked bacon (optional)
cooked egg noodles or macaroni (al dente)
Pour into greased casserole dish. Top with breadcrumbs or grated cheese, if desired. Bake at 350 degrees for 1 hour. Place under broiler until top is bubbly.
Thin Mints
2-3 drops peppermint extract
1 sleeve Ritz Crackers
crushed candy canes
Melt chocolate over low heat or in a glass cup at 15-second intervals in the microwave (stir after each 15 seconds.)
Stir 2-3 drops of peppermint extract into the melted chocolate (don't use too much peppermint--the 2-3 drops is plenty.)
Dip each Ritz Cracker in the melted chocolate and place on a foil covered cookie sheet making sure they don't touch each other.
Sprinkle each dipped cracker with a small amount of crushed candy cane.
Chill. Eat. Enjoy.
Heidi's Lime Chicken
4 chicken breasts
2/3 cup sweetened lime juice
1/3 cup olive oil
1/8 cup montreal chicken or steak seasoning
2-3 tsp. kosher salt
Marinade 2-3 hours & barbeque...add more seasoning while grilling
2/3 cup sweetened lime juice
1/3 cup olive oil
1/8 cup montreal chicken or steak seasoning
2-3 tsp. kosher salt
Marinade 2-3 hours & barbeque...add more seasoning while grilling
Chocolate Chip Pumpkin Bundt Cake
INGREDIENTS:
1 (18.25 ounce) package yellow or butter cake mix
1/4 cup vegetable oil
1 (3.4 ounce) package instant butterscotch pudding mix
1 14.5 oz canned pumpkin
2 teaspoons pumpkin pie spice
4 eggs
1/4 cup water
Semi-Sweet Chocolate Chips
Cream cheese frosting or whipped cream
DIRECTIONS:
In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in.fluted tube or bundt pan, layering chocolate chips in the mix.
Bake at 350 degrees F for 50-55 minutes or until a wooden pickinserted near the center comes out clean. Cool in pan for 15 minutes beforeremoving to a wire rack to cool completely.
Frost with cream cheese frosting or serve with whipped cream if desired.
Cream cheese frosting
Beat all together:
8 oz. cream cheese
1-2 lbs powdered sugar
1 ½ cubes softened butter
1 tsp. vanilla
1 (18.25 ounce) package yellow or butter cake mix
1/4 cup vegetable oil
1 (3.4 ounce) package instant butterscotch pudding mix
1 14.5 oz canned pumpkin
2 teaspoons pumpkin pie spice
4 eggs
1/4 cup water
Semi-Sweet Chocolate Chips
Cream cheese frosting or whipped cream
DIRECTIONS:
In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in.fluted tube or bundt pan, layering chocolate chips in the mix.
Bake at 350 degrees F for 50-55 minutes or until a wooden pickinserted near the center comes out clean. Cool in pan for 15 minutes beforeremoving to a wire rack to cool completely.
Frost with cream cheese frosting or serve with whipped cream if desired.
Cream cheese frosting
Beat all together:
8 oz. cream cheese
1-2 lbs powdered sugar
1 ½ cubes softened butter
1 tsp. vanilla
Fluffy Buttercream Frosting
Ingredients needed:
5 tablespoons of flour
1 cup milk
1 cup softened unsalted butter
1 cup of granulated sugar
1-2 teaspoons of vanilla.
Whisk the flour and milk together in a saucepan over medium heat. Cook until it starts to thicken (don't scald!) Cook for about a minute--it will be like a thick paste. Pour into a flat glass pan/dish and let it cool (it can be put in the refrigerator to cool a little faster.) Stir occasionally while it cools. If it is lumpy, press through a sieve or mash the lumps with the back of a spoon.
In a separate bowl, beat the butter and granulated sugar together until light and fluffy. Slowly add about two tablespoons at a time of the flour and milk paste and continue to beat. Add 1-2 tsp vanilla and beat until the frosting is light and creamy.
5 tablespoons of flour
1 cup milk
1 cup softened unsalted butter
1 cup of granulated sugar
1-2 teaspoons of vanilla.
Whisk the flour and milk together in a saucepan over medium heat. Cook until it starts to thicken (don't scald!) Cook for about a minute--it will be like a thick paste. Pour into a flat glass pan/dish and let it cool (it can be put in the refrigerator to cool a little faster.) Stir occasionally while it cools. If it is lumpy, press through a sieve or mash the lumps with the back of a spoon.
In a separate bowl, beat the butter and granulated sugar together until light and fluffy. Slowly add about two tablespoons at a time of the flour and milk paste and continue to beat. Add 1-2 tsp vanilla and beat until the frosting is light and creamy.
Erma's Carrot Cake
I found this in our Mom's recipe box:
Carrot Cake
Beat the following:
1 1/2 cups oil
2 cups sugar
4 eggs
Add the following to above mixture.
2 cups flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. baking powder
Finally, add carrots and raisins a small amount at a time.
3 cups grated carrots
1 cup raisins.
Cream cheese frosting:
1 8 oz. cream cheese 1 box powdered sugar
1 stick oleo (butter) 2 tsp. vanilla
Beat altogether and frost when cake is cool.
Carrot Cake
Beat the following:
1 1/2 cups oil
2 cups sugar
4 eggs
Add the following to above mixture.
2 cups flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. baking powder
Finally, add carrots and raisins a small amount at a time.
3 cups grated carrots
1 cup raisins.
Cream cheese frosting:
1 8 oz. cream cheese 1 box powdered sugar
1 stick oleo (butter) 2 tsp. vanilla
Beat altogether and frost when cake is cool.
Cherry Chocolate Cake
INGREDIENTS:
1 can cherry pie filling (this serves the purpose of making the cake very moist. The cherry taste is very mild,
so if you’re not a fan of cherries, you will still love this cake).
1 Devil’s Food cake mix
2 eggs
½ cup milk chocolate chips
2 ½ Tablespoons butter
3 Tablespoons milk
½ cup sugar
DIRECTIONS:
Preheat the oven to 350 degrees Fahrenheit. Grease a spring-form pan with shortening and flour (non-stick spray will not work as well). In a medium-sized bowl, mix the cherry pie filling, eggs and dry cake mix together for 2 minutes (there’s no need to add water or oil or anything else the cake mix box may ask for). Pour the batter into the greased pan. Bake the cake for 40 minutes or so. Before taking the cake out of the oven, check with a toothpick to make sure it is cooked through.
While you are waiting for the cake to bake, put the sugar, milk and butter in a saucepan and bring to a slight boil (the edges of the liquid should just barely be bubbling and if you boil it harder than that, the frosting will crystallize). Let it boil at that level for about one minute so the sugar can dissolve completely. Take the saucepan off the heat and stir in the chocolate chips until they are melted. Pour the frosting on the cake while it is still warm.
BAKING/SERVING ALTERNATIVES:
You can serve the cake immediately if you like. I personally think it tastes better cool. This cake actually gets moister the longer it sits, so it will be good the 2nd or 3rd day. If you bake it in the spring form pan and want it extra chocolaty, try doubling the frosting recipe and then pour several layers of the frosting on the cake once each previous layer has slightly cooled. This cake can also be cooked in a 9x13 pan for 25 minutes at the same heat. If you do this, double the frosting recipe. If you are trying to make the cake look fancy, bake it in a floured Bundt cake pan (my personal favorite) for 35-40 minutes, drizzle the chocolate sauce on the cake and garnish with chocolate shavings or strawberries. ENJOY!
*I got this recipe in April 2010 by making a small donation towards a fund for a woman named Amy Jackson, mother of 6, who was diagnosed with terminal cancer. CJane's blog posted about this yummy cake and the sad story about Amy. Her readers encouraged the holder of the recipe, Alicia Lindsay, to sell the cake recipe and donate the earnings to Amy and her family--so she did. The community of Santaquin, Utah, held a fundraiser in her honor.
1 can cherry pie filling (this serves the purpose of making the cake very moist. The cherry taste is very mild,
so if you’re not a fan of cherries, you will still love this cake).
1 Devil’s Food cake mix
2 eggs
½ cup milk chocolate chips
2 ½ Tablespoons butter
3 Tablespoons milk
½ cup sugar
DIRECTIONS:
Preheat the oven to 350 degrees Fahrenheit. Grease a spring-form pan with shortening and flour (non-stick spray will not work as well). In a medium-sized bowl, mix the cherry pie filling, eggs and dry cake mix together for 2 minutes (there’s no need to add water or oil or anything else the cake mix box may ask for). Pour the batter into the greased pan. Bake the cake for 40 minutes or so. Before taking the cake out of the oven, check with a toothpick to make sure it is cooked through.
While you are waiting for the cake to bake, put the sugar, milk and butter in a saucepan and bring to a slight boil (the edges of the liquid should just barely be bubbling and if you boil it harder than that, the frosting will crystallize). Let it boil at that level for about one minute so the sugar can dissolve completely. Take the saucepan off the heat and stir in the chocolate chips until they are melted. Pour the frosting on the cake while it is still warm.
BAKING/SERVING ALTERNATIVES:
You can serve the cake immediately if you like. I personally think it tastes better cool. This cake actually gets moister the longer it sits, so it will be good the 2nd or 3rd day. If you bake it in the spring form pan and want it extra chocolaty, try doubling the frosting recipe and then pour several layers of the frosting on the cake once each previous layer has slightly cooled. This cake can also be cooked in a 9x13 pan for 25 minutes at the same heat. If you do this, double the frosting recipe. If you are trying to make the cake look fancy, bake it in a floured Bundt cake pan (my personal favorite) for 35-40 minutes, drizzle the chocolate sauce on the cake and garnish with chocolate shavings or strawberries. ENJOY!
*I got this recipe in April 2010 by making a small donation towards a fund for a woman named Amy Jackson, mother of 6, who was diagnosed with terminal cancer. CJane's blog posted about this yummy cake and the sad story about Amy. Her readers encouraged the holder of the recipe, Alicia Lindsay, to sell the cake recipe and donate the earnings to Amy and her family--so she did. The community of Santaquin, Utah, held a fundraiser in her honor.
Slow Cooker Enchilada Chicken
In the slow cooker:
2-4 chicken breasts (fresh or frozen)
1 packet of taco seasoning
1 (14.5 oz) can of red enchilada sauce
salsa (approx 1/2 of a large jar)
1 small can sliced black olives (or more if you prefer)
1 small can of diced mild green chilis
small amount of cumin if you like
Cook on low 8-10 hours. Shred chicken in slow cooker.
Serve on top of brown rice or flour tortillas with shredded cheese and sour cream.
(even more fantastic with salad on the side topped with Heidi's tomatillo dressing!!)
2-4 chicken breasts (fresh or frozen)
1 packet of taco seasoning
1 (14.5 oz) can of red enchilada sauce
salsa (approx 1/2 of a large jar)
1 small can sliced black olives (or more if you prefer)
1 small can of diced mild green chilis
small amount of cumin if you like
Cook on low 8-10 hours. Shred chicken in slow cooker.
Serve on top of brown rice or flour tortillas with shredded cheese and sour cream.
(even more fantastic with salad on the side topped with Heidi's tomatillo dressing!!)
Cream Puffs
This is a huge batch that is great when serving a crowd.
3 cups water
1 1/2 c. butter or margarine
3 cups flour
12 eggs
Vanilla pudding (homemade, boxed--instant or cooked, or canned)
Confectioners' sugar
Heat oven to 400 degrees. Heat water and butter to a boil. Add flour and vigorously stir over low hear for 1 minute or until it forms a ball. Remove from heat and beat in eggs all at once; beat until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on an ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool. Cut off tops and pull out insides of puffs; fill with pudding (or use piping bag and squeeze mixture inside to fill.) Dust with confectioners' sugar and refrigerate until serving time.
To make eclairs instead of puffs:
Shape dough into finger shapes about 4 inches long and 1 1/2 inches wide. Bake and fill the same as puffs. Frost with chocolate icing:
Melt 3 ounces unsweetened chocolate and 3 teaspoons butter over low hear. Remove from heat and stir in 3 cups confectioners' sugar and about 6 tablespoons hot water. Beat until smooth. Spoon over the top of the eclair; refrigerate.
3 cups water
1 1/2 c. butter or margarine
3 cups flour
12 eggs
Vanilla pudding (homemade, boxed--instant or cooked, or canned)
Confectioners' sugar
Heat oven to 400 degrees. Heat water and butter to a boil. Add flour and vigorously stir over low hear for 1 minute or until it forms a ball. Remove from heat and beat in eggs all at once; beat until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on an ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool. Cut off tops and pull out insides of puffs; fill with pudding (or use piping bag and squeeze mixture inside to fill.) Dust with confectioners' sugar and refrigerate until serving time.
To make eclairs instead of puffs:
Shape dough into finger shapes about 4 inches long and 1 1/2 inches wide. Bake and fill the same as puffs. Frost with chocolate icing:
Melt 3 ounces unsweetened chocolate and 3 teaspoons butter over low hear. Remove from heat and stir in 3 cups confectioners' sugar and about 6 tablespoons hot water. Beat until smooth. Spoon over the top of the eclair; refrigerate.
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