Potato Casserole (Funeral/Yummy Potatoes)

Cook 6 medium potatoes in salted water. (Boil about 35-40 minutes or until soft). Cool and grate on large grater. Heat 4 Tablespoons butter, 1 can cream of chicken soup, 1 pint sour cream, ½ cup grated onion, ½ cup grated cheese, and salt and pepper. Stir. Fold in potatoes. Place in buttered casserole dish, sprinkle extra cheese on top, and bake at 325 degrees for 25 minutes or until warm.

Slow Cooking Chicken

4 boneless chicken breast (wash and pat dry)
2 Tbls dry Italian dressing
1 can cream of mushroom soup
1 Tbls chopped green onion
2 Tbls butter
3 ox cream cheese
1 can mushrooms (drain)

Melt butter, pour on chicken, sprinkle Italian dressing on chicken, salt & pepper. Bake for five hours on high in slow cooker or crock pot. Drain Juice. 45 minutes before serving mix in saucepan: mushroom soup, cream cheese, & green onion. Stir till smooth. Add mushrooms. Pour over chicken and cook 30 minutes on low.

Chicken Cordon Bleu and Garlic Cream Sauce

When I need a quick but fancy-ish dinner, this is one of my most common fallbacks. At the Macey’s grocery store in Orem, the meat counter will prepare delicious chicken cordon bleus and sell them to you at a great price. I bought six for about 13 dollars. To cook them, simply bake them uncovered in the oven at 350 for about an hour (You can do less time if you have a meat thermometer, but I get nervous so I probably cook them a tad longer than necessary.) To prevent the Swiss cheese from running out of the ham, I make little foil boats to contain them. After they are ready, the spices Macey’s use are good, but I find that a garlic cream sauce really completes the meat. So, the following recipe is one my mom has used and it always turns out deliciously. The one hint is that I always seem to have a hard time getting it to thicken. So, near the end of its cooking, keep your cornstarch handy and sprinkle it in to reach your desired consistency. The sauce cools quickly so you can keep it in a mini crock pot if you’d like.






Garlic Cream Sauce:


Mix and heat in a saucepan the following two ingredients:
1-Tablespoon Butter
1-Tablespoon Flour

Add:
½ cup Half & Half
½ cup Chicken Broth
1/3 cup Parmesan Cheese (packed)
½ - 1- teaspoon Garlic Powder
Salt & Pepper to taste.

Peanut Butter Cup Cookies

2 pkg. Reeses peanut butter cups
2 eggs
1 cup sugar
4 tablespoons milk
2 teaspoons vanilla
2 teaspoons soda
1 teaspoon salt
1 cup brown sugar
1 cup shortening
1 cup peanut butter
3 ½ cups flour

Mix well. Preheat oven to 375. Roll into quarter size balls. Spray mini muffin pan with Pam the 1st time. Bake 4-5 minutes (This is what the recipe says, but I had to cook them almost 8 minutes to get them golden.) Immediately press peanut butter cup in center of cookies. Put in fridge or freezer to cool. (Use Chocolate Kisses, Rollos also).

Stuffed Twice Baked Potatoes

4 baking potatoes (These are much bigger than russet potatoes-you can use others, but adjust the amount according to the size you choose.)
1 Cup sour cream
½ c butter softened
1 3-oz pkg cream cheese
2 green onions chopped thinly including tops
1 tsp salt
1 tsp pepper
¼ tsp thyme
(1 tsp) Milk if you need to thin it out (I usually find I don’t need it)
¾ cup grated cheddar cheese
Paprika for color

Bake potatoes for 45 minutes to an hour (poke only a couple holes). (If you have a good microwave, you can do them in there to save time-I love this option). Cut in half lengthwise. Spoon potatoes in bowl and set shells aside. Add to potatoes all stuff except cheese. Whip until light with hand mixer. Fold in cheese and fill shells. Wrap shells in tin foil. Sprinkle with paprika.

Bake at 350 for 20 minutes

Raspberry Cool Jello Salad

1 large package Raspberry Jell-0 (6 oz)

1-8oz package of cream cheese – (soften)

1-12 oz tub of Cool Whip

1 package of frozen Raspberries (thaw & drain juice really well). Fresh if in season!

4 Bananas (I cut two up to mix in, and two up to put on top before serving)

Dissolve package of Jell-o in 2 cups boiling water.Add cream cheese after Jell-O is dissolved and stir until cream cheese is melted. Set until firm (about 4 hours). Whip Jell-O mixture until fluffy (I use a hand mixer). Fold in Cool Whip (by hand). Add Raspberries and bananas. I'm told you can substitute strawberry Jell-O and strawberries.

Les Treize Desserts

As the semester ended, I remembered a French tradition I had once heard about called “Les Treize Desserts.” Here is a little history and then I’ll explain how we did our version of it: The thirteen desserts are the traditional dessert foods used in celebrating Christmas in the French region of Provence. The "big supper" (le gros souper) ends with a ritual 13 desserts, representing Jesus Christ and the 12 apostles. The desserts always number thirteen but the exact items vary by local or familial tradition. The food traditionally is set out Christmas Eve and remains on the table three days until December 27. The first four of these are known as the "four beggars" (les quatre mendiants), representing the four mendicant monastic orders: Dominicans, Franciscans, Augustinian and Carmelites. Raisins (Dominicans) Walnuts or hazelnuts (Augustines) Dried figs (Franciscans) Almonds (Carmelites). Oftentimes the main dessert is a bûche de Noël. A few other examples of common desserts are dates, representing the foods of the region where Christ lived and died, two kinds of nougat, symbolizing good and evil, winter melon, pain d'epice (spice bread), etc… The second picture is what a French spread would look like.

Now, with the help of Gavin, Grandma, Kathie, Paula and Sandi we were able to make over thirteen desserts for our party. I explained the history behind the tradition, then Gavin and I sang the song “Il est né le divin enfant” for everyone and then we all dove into the delightful treats. The first main picture depicts our spread. We included: Clementines, kettle corn, mince pie, cinnamon bread, mixed nuts, almond tuille cookies, madeleines, chocolate cake, pain au chocolat, gingerbread cake with a lemon spread, cheesecake bites, white chocolate dipped Oreos, homemade peanut butter cup cookies, Danish rice pudding with strawberry sauce, vegetables with dip, and a cheesy spice dip. Every single dish was delicious! I think this should become a family tradition each year!

Gyros

I obviously didn’t bake this, but since it is food related, I thought I’d still share it. This, my dear friends, is a lamb gyro. If you don’t know what a gyro is, click here. If you haven’t tasted one, you’re truly missing out. I discovered these in France though there, a gyro is known as a kebab or a sandwich grec. In Paris, my friend Elizabeth and I discovered the absolute best hole-in-the-wall (literally) stand where we could devour them for next to nothing. The man there put herbes de provence in the tzatziki sauce along with fries, lamb meat, onions and tomatoes and then he grilled the pita bread. The meat roasts on a spit all day long and each time a sandwich is made, the cook shaves off the outside (see picture for a better idea). Okay, now I’m nostalgic – I went back and looked at a few pictures so I included them. Anyhow, the only place to get a gyro around here as at the Ultimate Greek Broiler on State Street in Orem. I promise, it isn’t as scary as it looks on the outside. Yum!

Sinful and Simple Chocolate Cake

Now, this is not a gourmet cake that I would serve if Julia Childs or Madame Julienne were coming over for dinner; I’m almost embarrassed to post it seeing how simple it is. However, I tried it out and actually combined a couple of recipes: one from Chocolate Never Faileth (The new cookbook that David and Gloria Neeley so sweetly gave to me and I am loving!) as well as one from a “Best of Utah Recipes” cookbook. So, if you’re crunched for time, this is the easiest way to make a simple, yet moist chocolate Bundt cake. I have yet to find a good frosting but I’m working on it. However, it tastes fine on its own due to the chocolate chips.

¾ Cup Sour Cream

4 Eggs

½ Cup water

½ Cup oil

1 (18.25 oz) box chocolate cake mix

1 3-oz box instant chocolate pudding

1 Cup (Or More!) semisweet chocolate chips

(I prefer milk chocolate chips)

Powdered Sugar

Heat oven to 350˚. Beat sour cream, eggs, water, and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips. Place batter in a sprayed or greased and floured Bundt pan. (Once I even greased it then sprinkled cinnamon and sugar on the sides. It gave it a crusty outside, but still tasted good!) Bake 45-55 minutes (52 in my oven is perfect) or until a fork inserted into cake comes out clean. While still hot, (after about 10 minutes) invert cake onto a serving platter. When cool, sift powdered sugar over top of cake. If you want, you can put something pretty in the middle of the hole :) haha-Bundt cakes always make me think of My Big Fat Greek Wedding. Voila!

Craisin Salad

Craisin Salad

1 large head romaine lettuce/or 2 hearts

1 cup shredded swiss or parmesan cheese

1 cup cashew halves

¼ cup craisins

1 pear cubed

1 apple cubed

Toss above ingredients together and pour on dressing at the last

minute. (You do not want the nuts to get soggy!)

½ cup sugar

1/3 cup lemon juice (fresh squeezed is best.)

2 tsp green onion, finely chopped

2/3 cup oil (I use olive oil)

1 tsp Dijon mustard

½ tsp salt

1 Tablespoon poppy seeds (Not quite a tablespoon is better, I do 1/2 T)

The craisins give the salad a festive color. Also, the dressing is delicious!

Ribbon Salad

Ribbon Salad

2- 3oz packages of lime Jell-O

5 cups hot water

4 cups water

1-3oz package of lemon Jell-O

½ cup mini marshmallows

1 cup pineapple juice

1 8-0z package cream cheese

1-20 oz can crushed pineapple

1 cup heavy cream whipped to a hard peak

1 cup mayonnaise

2-3oz packages of cherry Jell-O

Dissolve lime Jell-O with 2 cups hot water then add 2 cups cold water. Pour into a 14x10x2 pan. Chill until set. Dissolve lemon Jell-O with 1 cup hot water. Add marshmallows and stir until melted. Remove from heat and add 1 cup of pineapple juice then add cream cheese and beat until well blended. (I added the softened cream cheese first so that it would melt). Stir in pineapple cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened – pour on top of lime Jell-O then chill until set. Dissolve cherry Jell-O with 2 cups of hot water then 2 cups of cold water. Chill until syrupy then pour over the top of mixture – set well.

Note: The size of pan called for is strange; thus, I used a 9.5x13.5x2. I had to not use all of the middle mixture so that I could have enough room for the red on top. The longer you set the Jell-o the better. You can also put a tiny bit of Pam in the pan to help it come out more easily.

Oven Baked Sweet Potato Fries

Oven Baked Sweet Potato Fries

(Serves 4) Note: Different ovens cook differently so you may need to increase time to reach desired doneness. For us, between 30-40 minutes usually makes them crispy enough. Also, turning them is an important step and even though it’s tempting, don’t skip it. Finally, these don’t save well, so eat them immediately.





1-1½ lbs. sweet potatoes (I usually just use two good sized ones)
¼ Cup olive oil
½ teaspoon kosher salt
½ teaspoon paprika
¼ teaspoon cinnamon

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Peel the sweet potatoes. Cut into strips that are about ½ inch wide on each side. (If you have a Bosch machine, there is a fry cutter blade attachment that works amazingly well).

Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.

Caramel Popcorn Balls and Caramel Fondue/Dip

Caramel Popcorn Balls

I got these two recipes from my mother-in-law, Janell Burgon.

¼ C Butter

1 C brown sugar

½ C light corn syrup

(Stir over medium heat until boils)

2/3 Cup sweetened condensed milk (Putting more doesn’t hurt)

(Stir in and stir constantly until soft ball stage)

Take off the heat and add ½ teaspoon vanilla

5 quarts of popcorn already popped sifted to get rid of the kernels, then mix together.

I also wanted to include another caramel recipe that is thinner and can be used for a fondue dip:

Caramel Fondue/Dip

½ C butter

½ C light corn syrup

1 C brown sugar

1 Can sweetened condensed milk

Bring to boil in saucepan and keep in a warmer, chaffing dish, or bowl.

Pumpkin and Cream Cheese Filling Pie

1 9-inch pie shell
1 8-ounce package cream cheese
1 egg
½ Cup sugar
1 teaspoon vanilla
---
2 eggs slightly beaten
½ teaspoon salt
1 ¾ Cup pumpkin
1 teaspoon cinnamon
¼ teaspoon cloves
1 2/3 Cup evaporated milk or light cream
¾ Cup sugar
½ teaspoon ginger

Beat cream cheese, egg, sugar, and vanilla until light and fluffy. Spread cheese mixture in bottom of uncooked pie shell.
Blend together the pumpkin with the rest of the ingredients and ladle carefully over the cream cheese to form a second layer. Bake at 425 for 10 minutes then at 350 for about 30 minutes or until knife inserted in center comes out clean. (I used a little bigger pan, maybe 10 inches, and had to add about 15 minutes. Time completely depends on your oven, check often.)
If you wish, serve cooled pie with whipped cream and sprinkles of crushed peanut brittle.

Sage, Sausage and Apple Dressing

Sage, Sausage and Apple Dressing

16-ounce bag stuffing cubes (OR: I used one 20oz loaf of French Country Artisan bread sliced to a #15 thickness at Harmons Grocery Store).
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casing removed
1 medium onion, chopped
2 cooking apples, (Gravenstein, Rome, Golden Delicious) peeled, cored, and chopped.
1 to 2 ribs of celery chopped
½ teaspoon kosher salt
3 cups chicken broth, homemade or low-sodium canned
¼ cup chopped fresh flat leaf parsley
(I also added a few sprigs of fresh thyme and rosemary-yum!)
½ cup walnut (or pecan) pieces, toasted (I did over a cup-I like the crunch)
2 eggs, beaten

Directions: Preheat oven to 325 degrees.

Put the stuffing cubes in a large bowl and set aside. If using fresh bread, toast the cubes 5 or 10 minutes to dry them out. Butter a 3-quart (9X13 casserole dish).

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it’s dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about five minutes. Add the broth and parsley and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.

To toast the nuts spread them on a baking sheet and toast at 350 degrees until golden, about 7 minutes.

Simple Pie Crust Recipes

Oil Pastry Crusts

8 or 9 inch one-crust pie
1 cup plus 2 tablespoons all-purpose flour
½ teaspoon salt
1/3 cup salad oil
2 to 3 tablespoons cold water

8 or 9 inch two-crust pie
OR 10 inch one-crust pie
1 3/4 cups all-purpose flour
1 teaspoon salt
1/2 cup salad oil
3 to 4 tablespoons cold water

10 inch two-crust pie
2 2/3 cups all-purpose flour
1 1/2 teaspoons salt
3/4 cup salad oil
4 to 5 tablespoons cold water

Measure flour and salt into bowl. Add oil; mix until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, mixing until flour is moistened and dough almost cleans side of bowl. (If dough seems dry, 1 to 2 tablespoons oil can be added. Do not add water.) Gather dough together; press firmly into ball.

For one-crust pie, shape dough into flattened round. (For two-crust pie, divide dough in half; place one half cut side down and flatten into round.) Place flattened round between two 15-inch strips of waxed paper (or tape two together to make wider strips).

Wipe table with damp cloth to prevent paper from slipping. Roll pastry 2 inches larger than inverted pie pan. Peel off top paper. Place pastry paper side up in pan. Peel off paper. Ease pastry loosely into pan.

Bake 12 – 15 minutes at 475 degrees.

For two-crust pie, roll top crust in same way as bottom crust. Cut slits after peeling off top paper; place over filling in pan.

Coconut Cream Pie: Paula Deen

Courtesy of Paula Deen, here is the most delicious version of coconut cream pie I have tasted. The key to success while making this is keeping the heat down low. If you turn it past medium and the filling heats too quickly, I guarantee (from experience) that the eggs will curdle. So remember: low and slow. Enjoy!

Coconut Cream Pie
(Makes 1 9-inch pie)

1 Piecrust
¾ cup sugar
1/3 cup all-purpose flour
3 cups half-and-half
3 large eggs
1 ½ cups sweetened flaked coconut; toasted and divided
1 teaspoon vanilla extract
1 8-ounce container frozen nondairy whipped topping

Prepare piecrust and let it cool. In a medium saucepan, combine sugar and flour. Add half-and-half and eggs, whisking until smooth. Cook over low heat, whisking constantly, until mixture boils and is thickened. Remove from heat, and stir in 1 cup toasted coconut and vanilla. Pour mixture into prepared piecrust. Cover, and chill for at least 2 hours. Before serving, spread whipped topping evenly over pie, sealing to edges. Sprinkle evenly with remaining ½ cup toasted coconut.

Butternut Squash Bake

Butternut Squash Bake

1/3 cup butter softened
3/4 cup sugar
2 eggs
1 can (5oz) evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
(Bake about 1 hour at 350 degrees)

Mix together. This is a runny mixture
Butter or spray an 11 X 7 Pyrex glass pan with pam

TOPPING:
1/2 cup rice krispies
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons butter or margarine, melted

Bake at 350 for 45 minutes.

Put topping on after cooking
Bake for another 5- 10 minutes

To fill a 9X13 pan, simply 1½ times the recipe.