As I made sugar cookie dough this morning so the kids to make cookies for Santa, I decided it was past time I post my favorite sugar cookie dough recipe.
1 1/2 Cups Lard or Shortening
4 Eggs
2 Cups Sugar
1 Cup Milk
7 Cups Flour
1 Teaspoon Salt
4 Teaspoons Baking Powder
2 Teaspoons Vanilla
Cream lard/shortening and eggs together. Add milk and sugar. Stir well. Add flour, salt, baking powder and vanilla all at once. Knead lightly. Refrigerate overnight. Roll out 1/8-inch thick. Cut with cookie cutters. Place on ungreased cookie sheet. Bake at 400 degrees for 6 minutes.
Monday, December 24, 2012
Friday, December 21, 2012
Peppermint Ice Cream Dessert
This recipe has been in my husband's family for a long time. Bryon's grandma used to make it around the holidays.
1. Crust: Line the bottom of a 9x13 pan with 1 package Crushed Nabisco Famous Chocolate Wafers.
2. Layer: 1/2 Gallon Vanilla Ice Cream
3. Whip 1 Pint Whipping Cream, 1/2 Package Miniature Marshmallows and approximately 1/2 cup hard peppermint cadies, crushed. Spread over vanilla ice cream. Re-freeze and serve when desired.
1. Crust: Line the bottom of a 9x13 pan with 1 package Crushed Nabisco Famous Chocolate Wafers.
2. Layer: 1/2 Gallon Vanilla Ice Cream
3. Whip 1 Pint Whipping Cream, 1/2 Package Miniature Marshmallows and approximately 1/2 cup hard peppermint cadies, crushed. Spread over vanilla ice cream. Re-freeze and serve when desired.
Sunday, September 2, 2012
Green Grape Salad
This weekend for a family reunion, I was supposed to take a side dish or a dessert. There always seems to be a ton of desserts and so I opted to take a side dish. The big question was, what side dish to take. My sister had found this recipe on Pinterest. She had never had it but suggested it to me to take. I decided to take it because it looked like something that would go together in a hurry. It was a huge hit! I have to admit it was very simple to make and was delicious.
4 Pounds Seedless Grapes
1 (8 Ounce) Package Cream Cheese
1 (8 Ounce) Package Sour Cream
1/2 Cup White Sugar
1 Teaspoon Vanilla Extract
4 Ounces Pecans, Chopped (Not to fine)
2 Tablespoons Brown Sugar
Wash and dry the grapes. Take them off the vine and put them in a bowl. In a seperate bowl, mix together the sour cream, cream cheese, white sugar and vanilla. Once the mixture is smooth, place the cream cheese mixture over the grapes. Stir until the grapes are evenly coated. Sprinkle with brown sugar and pecans. I did stir it just a bit so not all the brown sugar and pecans were not all on the top. Refrigerate until ready to serve.
4 Pounds Seedless Grapes
1 (8 Ounce) Package Cream Cheese
1 (8 Ounce) Package Sour Cream
1/2 Cup White Sugar
1 Teaspoon Vanilla Extract
4 Ounces Pecans, Chopped (Not to fine)
2 Tablespoons Brown Sugar
Wash and dry the grapes. Take them off the vine and put them in a bowl. In a seperate bowl, mix together the sour cream, cream cheese, white sugar and vanilla. Once the mixture is smooth, place the cream cheese mixture over the grapes. Stir until the grapes are evenly coated. Sprinkle with brown sugar and pecans. I did stir it just a bit so not all the brown sugar and pecans were not all on the top. Refrigerate until ready to serve.
Wednesday, July 25, 2012
Strawberry Cake
I cannot take credit for this recipe. This recipe came from life-should-be-delicious.blogspot.com. I made it the other night for a Family Home Evening treat. It was delicious. It is like strawberry shortcake with a twist.
Cake:
1 Box Yellow Cake Mix
1 Cup Sour Cream
4 Eggs
1 Small Box Vanilla Instant Pudding
1/2 Cup Vegetable Oil
1/2 Cup Water
1 Cup Slivered Almonds (Optional)(I did not use them)
2 Teaspoons Almond Extract
In a large mixing bowl, combine all ingredients. Pour batter in desired baking dish such as a 9x13 (that is what I used), two 9-inch round pans, or bundt pan. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean.
When cake is done, let cool completely. Turn cakes onto cooling racks and place on cookie sheets to catch extra glaze. I just let mine cool in the pan and never did take it out.
Almond Glaze:
2 Cups Powdered Sugar
3 Tablespoons Butter, Melted
Milk
2+ Teaspoons Almond Extract
Combine all ingredients except for milk and mix well. Slowly add milk a few tablespoons at a time until you get the right consistency of a runny glaze. I only used 2 teasoons extract.
Filling & Topping:
2 Cartons Fresh Strawberries
1 Carton Cool Whip
To Assemble the Cake:
Once cooled, poke holes into the cake with the handle of a wooden spoon. Pour the glaze over the top of the cake and let soak in and run over the edges. Top the cake with the cool whip and a layer of strawberries. Let cake sit in the fridge before serving.
Cake:
1 Box Yellow Cake Mix
1 Cup Sour Cream
4 Eggs
1 Small Box Vanilla Instant Pudding
1/2 Cup Vegetable Oil
1/2 Cup Water
1 Cup Slivered Almonds (Optional)(I did not use them)
2 Teaspoons Almond Extract
In a large mixing bowl, combine all ingredients. Pour batter in desired baking dish such as a 9x13 (that is what I used), two 9-inch round pans, or bundt pan. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean.
When cake is done, let cool completely. Turn cakes onto cooling racks and place on cookie sheets to catch extra glaze. I just let mine cool in the pan and never did take it out.
Almond Glaze:
2 Cups Powdered Sugar
3 Tablespoons Butter, Melted
Milk
2+ Teaspoons Almond Extract
Combine all ingredients except for milk and mix well. Slowly add milk a few tablespoons at a time until you get the right consistency of a runny glaze. I only used 2 teasoons extract.
Filling & Topping:
2 Cartons Fresh Strawberries
1 Carton Cool Whip
To Assemble the Cake:
Once cooled, poke holes into the cake with the handle of a wooden spoon. Pour the glaze over the top of the cake and let soak in and run over the edges. Top the cake with the cool whip and a layer of strawberries. Let cake sit in the fridge before serving.
Sunday, July 15, 2012
Mango Pico De Gallo
This recipe is to be served with the Lime-Chili Steaks that recipe is posted on this blog. However, this is a fabulous recipe and would make a great mango salsa to be served with chips.
1 Cup Small Cubes Mango (About 1 Medium to Large Mango)
1/2-1 Large Jalapeno Pepper (1/2 without seeds is nice, mild-medium heat; go from there)(If you are making this to go with the Lime-Chili Steaks, I would not add any seeds. The steaks already have a kick to them and so adding seeds I think would make it too hot. Only do that if you like intense heat.)
1/4 Cup Cilantro, Chopped
1/4 of a Medium Red Onion, Finely Chopped
Juice of 1 Lime
2 Cloves of Garlic, Minced
Kosher or Sea Salt To Taste
Combine ingredients. Serve. I try to prepare it a couple hours ahead of serving so that the flavors can blend together. This will keep for a day or so, but after that, the mangoes will go mushy.
1 Cup Small Cubes Mango (About 1 Medium to Large Mango)
1/2-1 Large Jalapeno Pepper (1/2 without seeds is nice, mild-medium heat; go from there)(If you are making this to go with the Lime-Chili Steaks, I would not add any seeds. The steaks already have a kick to them and so adding seeds I think would make it too hot. Only do that if you like intense heat.)
1/4 Cup Cilantro, Chopped
1/4 of a Medium Red Onion, Finely Chopped
Juice of 1 Lime
2 Cloves of Garlic, Minced
Kosher or Sea Salt To Taste
Combine ingredients. Serve. I try to prepare it a couple hours ahead of serving so that the flavors can blend together. This will keep for a day or so, but after that, the mangoes will go mushy.
Lime-Chili Steak Rub
So as I have mentioned before, Bryon and I belong to a dinner group. We rotate months and people's houmes. This month it was at our house. I really struggled with what to cook. With the heat of summer, I didn't want to cook on the stove or oven that would heat my kitchen up even more. I learned this past week what a great cook the counselor's wife that serves in the bishopric with Bryon is. She gave me a couple of suggestions. So while the meal was delicious, I cannot take credit this recipe came from her.
1 Teaspoon Chili Powder
1 Teaspoon Granulated Garlic
1/2 Teaspoon Cumin
1/2 Teaspoon Coriander
1/2 Teaspoon Oregano
1/8-1/4 Teaspoon Cayenne Pepper
3/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Lime (about 2 Tablespoons Lime Juice)
1 Tablespoon Extra Virgin Olive Oil
1-2 Pounds Flank Steak, or other good grilling cut (Tenderloin, NY Strip and Tri-Tip all work well) (We used petite sirloins and they were delicious.)
Juice 1 lime into a boil and then add remaining ingredients, except steak. Place the steak in a shallow dish and pour the spice mixture on top. Now is the time to make friends with that hunk of beef. Use your hands to massage it in there. Trust me -- your hands work a lot better than smooshing it around in a zip lock bag. Let it sit in the marinade for 15 minutes. During that time you can preheat your grill, make some side dishes, set the table, paint your nails, sneak some dessert, whatever.
Place meat on hot grill. (BBQ is best, but an indoor grill pan or broiler will work fine too). If you are using flank steak it should take about 5-7 minutes on each side. When steak is finished, remove from grill and let sit for 5 minutes before cutting into it. Otherwise all of the juices will run out and you'll be stuck with dry steak. And who wants to eat dry steak? Slice in strips against the grain. Serve with Mango Pico De Gallo (Recipe on this site).
1 Teaspoon Chili Powder
1 Teaspoon Granulated Garlic
1/2 Teaspoon Cumin
1/2 Teaspoon Coriander
1/2 Teaspoon Oregano
1/8-1/4 Teaspoon Cayenne Pepper
3/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Lime (about 2 Tablespoons Lime Juice)
1 Tablespoon Extra Virgin Olive Oil
1-2 Pounds Flank Steak, or other good grilling cut (Tenderloin, NY Strip and Tri-Tip all work well) (We used petite sirloins and they were delicious.)
Juice 1 lime into a boil and then add remaining ingredients, except steak. Place the steak in a shallow dish and pour the spice mixture on top. Now is the time to make friends with that hunk of beef. Use your hands to massage it in there. Trust me -- your hands work a lot better than smooshing it around in a zip lock bag. Let it sit in the marinade for 15 minutes. During that time you can preheat your grill, make some side dishes, set the table, paint your nails, sneak some dessert, whatever.
Place meat on hot grill. (BBQ is best, but an indoor grill pan or broiler will work fine too). If you are using flank steak it should take about 5-7 minutes on each side. When steak is finished, remove from grill and let sit for 5 minutes before cutting into it. Otherwise all of the juices will run out and you'll be stuck with dry steak. And who wants to eat dry steak? Slice in strips against the grain. Serve with Mango Pico De Gallo (Recipe on this site).
Friday, April 27, 2012
Frozen Fruit Cups
2 Cans (20 Ounces Each) Crushed Pineapple, Undrained
2 Packages (10 Ounces Each) Frozen Sliced Strawberries, Undrained
12 Ounce Can Frozen Orange Juice Concentrate, Thawed
6 Ounce Can Frozen Lemonade Concentrate, Thawed
6 Medium Bananas, Sliced (I never add the bananas. I think bananas over-power the other fruits.)
Sprite
Combine pineapple, strawberries, orange juice concentrate, lemonade concentrate, and sliced bananas. Pour into foil lined muffin tins. Freeze until solid. Let thaw 30-40 minutes before serving. Place one cup in a custard dish, removing the foil wrapper. Pour some Sprite over the top. Nice and refreshing on a hot summer day.
2 Packages (10 Ounces Each) Frozen Sliced Strawberries, Undrained
12 Ounce Can Frozen Orange Juice Concentrate, Thawed
6 Ounce Can Frozen Lemonade Concentrate, Thawed
6 Medium Bananas, Sliced (I never add the bananas. I think bananas over-power the other fruits.)
Sprite
Combine pineapple, strawberries, orange juice concentrate, lemonade concentrate, and sliced bananas. Pour into foil lined muffin tins. Freeze until solid. Let thaw 30-40 minutes before serving. Place one cup in a custard dish, removing the foil wrapper. Pour some Sprite over the top. Nice and refreshing on a hot summer day.
Sunday, January 29, 2012
Sweet Potato Casserole
We had this at dinner group a couple of months ago. It was delicious!
3 Cups Yams, Cooked and Mashed
1/4 Cup Butter
1/2 Cup Evaporated Milk
2 Eggs
1/3 Cup Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Teaspoon Vanilla
Mix together and put in a casserole dish. Bake at 400 degrees for 15 minutes. Put topping on and bake for 10-15 minutes more.
Topping:
1 Cup Corn Flakes, Crushed
1/2 Cube Butter, Melted
1/2 Cup Brown Sugar
Mix and spread on top of casserole.
3 Cups Yams, Cooked and Mashed
1/4 Cup Butter
1/2 Cup Evaporated Milk
2 Eggs
1/3 Cup Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Teaspoon Vanilla
Mix together and put in a casserole dish. Bake at 400 degrees for 15 minutes. Put topping on and bake for 10-15 minutes more.
Topping:
1 Cup Corn Flakes, Crushed
1/2 Cube Butter, Melted
1/2 Cup Brown Sugar
Mix and spread on top of casserole.
Saturday, January 28, 2012
Corn Chowder
4-5 Slices Bacon
1 Onion, Chopped
2 Tablespoons Green Pepper, Chopped
4 Green Onions, Chopped
2 Tablespoons Flour
2 Teaspoons Salt
1/8 Teaspoon Pepper
4 Medium Potatoes, Peeled and Cut in Cubes
4-5 Cups Frozen or Canned Corn, Drained
1 Can Evaporated Milk
1 Teaspoon Sugar
Butter
1 Quart Milk
Cut the bacon into bite-size pieces. In a saucepan saute bacon. Once the bacon is cooked, add onion, green pepper, green onions, potatoes, and 1 cup water. Bring to a boil. Then cover and simmer 5-10 minutes until potatoes are tender. Remove from heat and set aside.
In another pan add corn, canned milk, sugar, and one lump of butter. Simmer for 10 minutes. (I did this step while I was doing the above step and so they finished at the same time.)
Once the time is up, add the corn mixture and the potatoe mixture together so they are in the same pot.
In a skillet melt 2 tablespoons butter. Add flour, salt, and pepper to make a rue. Then add just a little of the milk (of the 1 quart) to the flour mixture and stir until you get the lumps out. Pour into the saucepan that has the corn and potatoes in. Then add the rest of the milk. Cook until the mixture slightly thickens. You may need to cook a little longer as my potatoes weren't quite done.
1 Onion, Chopped
2 Tablespoons Green Pepper, Chopped
4 Green Onions, Chopped
2 Tablespoons Flour
2 Teaspoons Salt
1/8 Teaspoon Pepper
4 Medium Potatoes, Peeled and Cut in Cubes
4-5 Cups Frozen or Canned Corn, Drained
1 Can Evaporated Milk
1 Teaspoon Sugar
Butter
1 Quart Milk
Cut the bacon into bite-size pieces. In a saucepan saute bacon. Once the bacon is cooked, add onion, green pepper, green onions, potatoes, and 1 cup water. Bring to a boil. Then cover and simmer 5-10 minutes until potatoes are tender. Remove from heat and set aside.
In another pan add corn, canned milk, sugar, and one lump of butter. Simmer for 10 minutes. (I did this step while I was doing the above step and so they finished at the same time.)
Once the time is up, add the corn mixture and the potatoe mixture together so they are in the same pot.
In a skillet melt 2 tablespoons butter. Add flour, salt, and pepper to make a rue. Then add just a little of the milk (of the 1 quart) to the flour mixture and stir until you get the lumps out. Pour into the saucepan that has the corn and potatoes in. Then add the rest of the milk. Cook until the mixture slightly thickens. You may need to cook a little longer as my potatoes weren't quite done.
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