Devils Food Cake Mix
2 TBS. cocoa powder
1 cup sour cream
1/2 cup oil
1/2 cup water
3 eggs
1 tsp. vanilla
Mix and bake at 350 degrees for 30-40 minutes. Top with Chocolate Cream Cheese Frosting.
Wednesday, December 30, 2009
Chocolate Cream Cheese Frosting
1/4-1/2 cup cocoa
8 oz. cream cheese
1/2 cup butter
1 tsp. vanilla
2-4 cups powdered sugar
Mix until blended.
8 oz. cream cheese
1/2 cup butter
1 tsp. vanilla
2-4 cups powdered sugar
Mix until blended.
Wednesday, December 16, 2009
Puppy Chow
5 cups corn chex mix
2 cups honey nut cheerios
2 cups stick pretzels
2 cups christmas m&m's
1 pound vanilla flavored candy coating (I use the candy quick brand, super target sells it)
Mix all dry ingredients in a large bowl.
Heat up vanilla coating in microwave stir every 15 seconds until melted. Make sure you don't scorch it.
Pour over dry mixture while stirring gently.
Once mixture is evenly coated, spread out on wax paper to dry.
Once dry, break into pieces.
By Trish
This definitely isn't a recipe that we eat around our house with a peanut allergy and gluten sensitivity, but I had this at a friends house and it was delicious so I had to share! Definitely a great party treat.
2 cups honey nut cheerios
2 cups stick pretzels
2 cups christmas m&m's
1 pound vanilla flavored candy coating (I use the candy quick brand, super target sells it)
Mix all dry ingredients in a large bowl.
Heat up vanilla coating in microwave stir every 15 seconds until melted. Make sure you don't scorch it.
Pour over dry mixture while stirring gently.
Once mixture is evenly coated, spread out on wax paper to dry.
Once dry, break into pieces.
By Trish
This definitely isn't a recipe that we eat around our house with a peanut allergy and gluten sensitivity, but I had this at a friends house and it was delicious so I had to share! Definitely a great party treat.
Pumpkin Rolls
I've been making pumpkin rolls as my dessert contribution for Thanksgiving for the past few years and it's always a hit. Definitely one of my favorite desserts. If anyone has a good gluten free version please share!
3 eggs, beaten for 5 minutes
1 cup sugar
3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2/3 cup pumpkin, canned
Add remaining ingredients to beaten eggs. Pour into well-greased cookie sheet. Sprinkle with pecans (optional). Bake 15-20 minutes at 375 degrees. Sprinkle top with powder sugar, turn out on a tea towel. Sprinkle powdered sugar on the bottom side and roll into a roll. Let cool.
Filling:
1 cup powdered sugar
8 ounces cream cheese
5 TBS butter
1 tsp vanilla extract
Mix powdered sugar, cream cheese, butter and vanilla.
When cake is completely cool, unroll cake and spread on filling. Remove towel, roll back into a roll. If you're going to eat this later you can roll in tin foil and keep in the refrigerator until time to serve.
Serving size: 12
3 eggs, beaten for 5 minutes
1 cup sugar
3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2/3 cup pumpkin, canned
Add remaining ingredients to beaten eggs. Pour into well-greased cookie sheet. Sprinkle with pecans (optional). Bake 15-20 minutes at 375 degrees. Sprinkle top with powder sugar, turn out on a tea towel. Sprinkle powdered sugar on the bottom side and roll into a roll. Let cool.
Filling:
1 cup powdered sugar
8 ounces cream cheese
5 TBS butter
1 tsp vanilla extract
Mix powdered sugar, cream cheese, butter and vanilla.
When cake is completely cool, unroll cake and spread on filling. Remove towel, roll back into a roll. If you're going to eat this later you can roll in tin foil and keep in the refrigerator until time to serve.
Serving size: 12
Friday, December 11, 2009
Velveeta Dip
16 oz. velveeta cheese
1 lb. sausage or ground beef
1-8oz. jar salsa
Brown sausage or ground beef and drain off fat. Grate and melt velveeta cheese. Once melted add meat and salsa. Serve with tortilla chips.
1 lb. sausage or ground beef
1-8oz. jar salsa
Brown sausage or ground beef and drain off fat. Grate and melt velveeta cheese. Once melted add meat and salsa. Serve with tortilla chips.
Cornbread Cake
3 eggs beaten
2 1/4 cubes melted butter
1 cup sugar
3 T corn meal, heaping
1/2 cup milk
3 cup Bisquick (we use Pamela's gluten free baking mix)
3/4 tsp. baking powder
Combine first 3 ingrediants & mix well. Add remaining ingredients. Pour into 11x13 baking pan and bake 40 minutes at 350 degrees until done. *Or if using the Pamela's baking mix these are better as muffins. Reduce cooking time until the tops of muffins are golden brown.
2 1/4 cubes melted butter
1 cup sugar
3 T corn meal, heaping
1/2 cup milk
3 cup Bisquick (we use Pamela's gluten free baking mix)
3/4 tsp. baking powder
Combine first 3 ingrediants & mix well. Add remaining ingredients. Pour into 11x13 baking pan and bake 40 minutes at 350 degrees until done. *Or if using the Pamela's baking mix these are better as muffins. Reduce cooking time until the tops of muffins are golden brown.
Chicken Lettuce Wraps
1 pound chicken, cubed
1 tsp. olive oil
1 medium onion, roughly chopped
1" knob of gresh ginger, finely chopped (we don't put this much in)
2 cloves garlic, minced
1 large carrot, shredded
2 TBS. soy sauce (La Choy is gluten free)
1-1/2 TBS. rice vinegar
1-1/2 tsp. agave nectar or honey
1-1/2 tsp red pepper flakes
3/4 tsp. black pepper & salt to taste
1 red pepper, roughly chopped
1/2 bunch cilantro, roughly chopped (I leave this out)
If you like spicy food add 1 jalepeno, finely chopped (hot!)
For the wraps:
Red or Green leaf lettuce
Directions:
1. Heat the oil over medium-high heat in a sauce pan large enough to hold everything.
2. Saute the onions, carrot and ginger until the onions are tender. Add the garlic and saute until the garlic is fragrant - about 1-2 more minutes.
3. Add the ground chicken, soy sauce, vinegar, red pepper flakes, honey, salt/pepper, and cook until the chicken is done. Simmer for an additional 5-6 minutes without a lid (you can add a touch of corn starch mixed with water if you want a thickened sauce).
4. Add the chopped red pepper, jalapeno and cilantro. Stire together well.
5. Serve with cleaned lettuce leaves. We have found that served with white rice and broccoli all mixed together is also very yummy in the wraps.
1 tsp. olive oil
1 medium onion, roughly chopped
1" knob of gresh ginger, finely chopped (we don't put this much in)
2 cloves garlic, minced
1 large carrot, shredded
2 TBS. soy sauce (La Choy is gluten free)
1-1/2 TBS. rice vinegar
1-1/2 tsp. agave nectar or honey
1-1/2 tsp red pepper flakes
3/4 tsp. black pepper & salt to taste
1 red pepper, roughly chopped
1/2 bunch cilantro, roughly chopped (I leave this out)
If you like spicy food add 1 jalepeno, finely chopped (hot!)
For the wraps:
Red or Green leaf lettuce
Directions:
1. Heat the oil over medium-high heat in a sauce pan large enough to hold everything.
2. Saute the onions, carrot and ginger until the onions are tender. Add the garlic and saute until the garlic is fragrant - about 1-2 more minutes.
3. Add the ground chicken, soy sauce, vinegar, red pepper flakes, honey, salt/pepper, and cook until the chicken is done. Simmer for an additional 5-6 minutes without a lid (you can add a touch of corn starch mixed with water if you want a thickened sauce).
4. Add the chopped red pepper, jalapeno and cilantro. Stire together well.
5. Serve with cleaned lettuce leaves. We have found that served with white rice and broccoli all mixed together is also very yummy in the wraps.
Fried Rice
1-1/2 cup uncooked rice - cooked.
1 onion, chopped
1 green bell pepper, chopped
6-7 eggs
1 pkg. bacon
3 cloves garlic
2-4 TBS. soy sauce (La Choy is gluten free)
Cut bacon into inch pieces. In large frying pan (I use a large pot so bacon grease doesn't get all over the stove), cook bacon, onion, and green pepper. Be patient and make sure bacon is crisp. Drain off bacon grease and put bacon mixture in bowl to the side. Use bacon grease remaining at bottom of pan to scramble the eggs. Add garlic to eggs. When eggs are cooked, add bacon mixture, cooked rice and soy sauce. Mix well and cook 15 minutes. Serve hot. We make this with teryaki chicken, and a salad or vegetable, for a complete meal.
1 onion, chopped
1 green bell pepper, chopped
6-7 eggs
1 pkg. bacon
3 cloves garlic
2-4 TBS. soy sauce (La Choy is gluten free)
Cut bacon into inch pieces. In large frying pan (I use a large pot so bacon grease doesn't get all over the stove), cook bacon, onion, and green pepper. Be patient and make sure bacon is crisp. Drain off bacon grease and put bacon mixture in bowl to the side. Use bacon grease remaining at bottom of pan to scramble the eggs. Add garlic to eggs. When eggs are cooked, add bacon mixture, cooked rice and soy sauce. Mix well and cook 15 minutes. Serve hot. We make this with teryaki chicken, and a salad or vegetable, for a complete meal.
Jenny's Chocolate Chip Cookies
1 cup brown sugar
1 cup white sugar
1/2 cup shortening
1/2 cup butter
Cream until well blended.
Add:
2 eggs
1 TBS Vanilla
1 TBS Baking Powder
1 tsp. salt
3-1/4 cups flour (if in Utah)
1/2 Package Chocolate chips
1 cup nuts if desired
Mix well and bake at 350 degrees for 10 minutes.
1 cup white sugar
1/2 cup shortening
1/2 cup butter
Cream until well blended.
Add:
2 eggs
1 TBS Vanilla
1 TBS Baking Powder
1 tsp. salt
3-1/4 cups flour (if in Utah)
1/2 Package Chocolate chips
1 cup nuts if desired
Mix well and bake at 350 degrees for 10 minutes.
Berries in a Cloud
6 egg whites
1/2 tsp. Cream of tartar
3/4 tsp. salt
1 3/4 cups sugar
Beat first 3 ingredients until foamy. Gradually add sugar, beat until stiff peaks form. Do not under beat! Spread in greased 9 x 13 pan and bake for 1 hour at 275 degrees. Turn oven off, DO NOT open the door, and leave for at least 12 hours.
Filling:
8 oz. cream cheese
1 cup sugar
1 tsp. Vanilla
2 cups whipping cream, whipped
Beat cream cheese, sugar, and vanilla until smooth. Gently fold in ream and add 2 cups small marshmallows. Sperad on meringue and chill 4 hours. Top with sweetened crushed or sliced strawberries (or peaches).
1/2 tsp. Cream of tartar
3/4 tsp. salt
1 3/4 cups sugar
Beat first 3 ingredients until foamy. Gradually add sugar, beat until stiff peaks form. Do not under beat! Spread in greased 9 x 13 pan and bake for 1 hour at 275 degrees. Turn oven off, DO NOT open the door, and leave for at least 12 hours.
Filling:
8 oz. cream cheese
1 cup sugar
1 tsp. Vanilla
2 cups whipping cream, whipped
Beat cream cheese, sugar, and vanilla until smooth. Gently fold in ream and add 2 cups small marshmallows. Sperad on meringue and chill 4 hours. Top with sweetened crushed or sliced strawberries (or peaches).
Chocolate Oreos
2 Devils food cake mixes
2/3 cup oil
4 eggs
Preheat oven to 350 degrees. Mix together ingredients - may need to use hands.
Shape into balls of equal size. Cook at 350 for 10 minutes. Put cream cheese frosting in middle.
To make this cookie festive smash up some candy canes and roll frosting edges in them until covers. Can also use sprinkles.
2/3 cup oil
4 eggs
Preheat oven to 350 degrees. Mix together ingredients - may need to use hands.
Shape into balls of equal size. Cook at 350 for 10 minutes. Put cream cheese frosting in middle.
To make this cookie festive smash up some candy canes and roll frosting edges in them until covers. Can also use sprinkles.
Saturday, December 5, 2009
Red Potato Salad
1 pound clean, scrubbed new red potatoes
3 eggs
1/2 pound bacon
1/2 onion, finely chopped
1/2 stalk celery, finely chopped
1 cup mayonnaise
salt and pepper to taste
* 1 tsp. mustard and sprinkle of paprika optional
DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
3 eggs
1/2 pound bacon
1/2 onion, finely chopped
1/2 stalk celery, finely chopped
1 cup mayonnaise
salt and pepper to taste
* 1 tsp. mustard and sprinkle of paprika optional
DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Tomato Basil Soup
Tomato Basil Soup
From Kimberly Carter
7 large tomatoes – blanched, peeled, and mashed,
OR 2 (28 oz.) cans diced tomatoes
OR 1 (28 oz.) can diced tomatoes + 2 (10 ¾ oz.) cans condensed tomato soup (this is what I did for Thursday night since I only had 1 can diced tomatoes)
3 garlic cloves, minced
2 tsp. sugar
1 tsp. Italian herb blend
½ tsp. crushed dried rosemary
½ tsp. dried basil
½ tsp. dried oregano
2 beef bullion cubes
Coarse ground pepper to taste
2 cups water
1 pint heavy cream
Shredded parmesan
Heat in saucepan on medium heat all but the last 3 ingredients. Gently boil and simmer for 30 minutes. Stir in water and cream until it starts to boil. Then remove from heat and blend in a blender. Garnish with parmesan and serve with french bread.
From Kimberly Carter
7 large tomatoes – blanched, peeled, and mashed,
OR 2 (28 oz.) cans diced tomatoes
OR 1 (28 oz.) can diced tomatoes + 2 (10 ¾ oz.) cans condensed tomato soup (this is what I did for Thursday night since I only had 1 can diced tomatoes)
3 garlic cloves, minced
2 tsp. sugar
1 tsp. Italian herb blend
½ tsp. crushed dried rosemary
½ tsp. dried basil
½ tsp. dried oregano
2 beef bullion cubes
Coarse ground pepper to taste
2 cups water
1 pint heavy cream
Shredded parmesan
Heat in saucepan on medium heat all but the last 3 ingredients. Gently boil and simmer for 30 minutes. Stir in water and cream until it starts to boil. Then remove from heat and blend in a blender. Garnish with parmesan and serve with french bread.
Jalapeno Popper Spread
8 oz. cream cheese - softened
1/2 cup mayonnaise
1 oz. can diced jalapeno peppers
1/2 can chopped green chilies
1/2 cup grated Parmesan cheese
Mix together and serve hot or cold. Yummy with corn chips, crackers, or bread.
1/2 cup mayonnaise
1 oz. can diced jalapeno peppers
1/2 can chopped green chilies
1/2 cup grated Parmesan cheese
Mix together and serve hot or cold. Yummy with corn chips, crackers, or bread.
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