Tuesday, November 30, 2010

Jello Parfait

2 (3 oz) boxes jello
2 cups boiling water
1 cup cold water
Cool Whip

Stir Jello in boiling water til it is dissolved.  Add cold water.  Pour into a 9x9 casserole dish and place in fridge to setup.  When set cut the jello into little cubes and spoon into a bowl.  Add as much cool whip as you would like and stir.

This is a dish that goes with anything.  And is very easy.  Back home I could find this in the grocery store and I would buy it to take on picnics or other family gatherings.  When I went looking for it at a grocery store in Nevada I asked someone at the Deli where I could find it.  They had no clue what I was talking about.  Now we make it all the time.  Yes, I say WE because it is easy enough for the kids to make and they LOVE it! 

Monday, November 29, 2010

November Weekly Menu 5

Sunday:  Traveling
Monday:  Leftovers at Mom's...Yummy Beef Echilada with White sauce and chilli's
Tuesday:  Sauteed Stir Fry and Chicken over a bed of Greens (Lettuce)
Wednesday:  Wendy's
Friday:  Spaghetti Pie/Green Beans/Garlic Bread

I know I have mentioned this before, but my Mom and Mother-in-Law are wonderful cooks.  You are never disapointed when you eat at their house. 
My Mom made a yummy beef enchilada.  She didn't have the traditional red sauce so she used the white sauce with chilli's in it.  WOW!  I am going to try it and see if I can get it to turn out as yummy as hers.
Connie (MIL) never ceases to amaze me.  She fixed one casserole dish of Spaghetti pie and was able to feed almost 20 of us.  WOW!
For Thanksgiving we were with Jim's family in Salt Lake.  My part was to help Grandma Perry with the rolls, but how do you help someone who does them so much better than yourself?!  I did decide to make a jello salad which I will share the recipe as soon as I can get the picture uploaded.  It was very easy and goes with any meal.  And, since I didn't get to really cook any Thanksgiving dinner, I will be fixing one for my family this week!  Just because I like to have leftover Turkey Sandwiches!  And of course....MORE PIE!

Wednesday, November 24, 2010

Oreo Turkeys

Check Out
for instructions on how to make these cute TURKEYS!
We are making them today!
Thanks to OUR BEST BITES!  Love that site!

Monday, November 22, 2010

November Weekly Menu 4

Sunday:  Lasagna/Green Salad/Green Beans/Garlic Bread
Monday:  Spaghetti/Brocolli
Tuesday:  Mac-N-Cheese (Thanks to Brindley)
Wednesday:  Little Ceaser's $4.99 Pizza
Thursday:  LEFTOVERS
Friday:  Ridley's in Ely

Ok, as I looked back over this week.....Holy Cow!  What a great mother I am.  Monday was the only day I fixed something.  Tuesday I had a crockpot meal planned and never got it in the crockpot, then something came up in the evening and Brindley ended up fixing Mac-N-Cheese for the girls.  Wednesday I was busy running errands in the late afternoon/evening so I picked up some pizza.  I had to clean the fridge out Thursday because we left Friday for Koosharem.  I have had several frustrating experiences with the "fast food" places in Ely, so we always go to the grocery store (Ridley's) there and pick out microwave meals or something from the deli, then take it back to our motel to eat.  The kids love it!  Sunday we were at Mom's and she did a yummy lasagna.  Let's see if I can make this week a little better.  I'm at Mom's still, so I know we will be eating better!

Ginger Spice Cookies

Found this Recipe on
Ginger Spice Cookies
recipe by Paula Deen

3/4 C Butter flavored Crisco
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or a silpat.
With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.
Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.
Place on cookie sheets.
Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top.

They'll puff up while they're baking and as they cool they'll flatten.
Don't overbake! You want to keep them nice and chewy-soft in the middle.
***I have been wanting to make these for a LONG time.  My MIL makes some that are so scrumptious.  When I found this recipe I knew I had to try it.  I even had all of the ingredients to do it!  I could not leave them alone.  The kids ate a few, but didn't enjoy them like I did.

Thursday, November 18, 2010

Pumpkin Roll

This was my first time making one of these.  So Yummy!  And alot simplier than I thought it would be.
This recipe came from another Blog that I keep an eye on....
Her picture looks prettier than mine, but mine still tastes scrumdiddlyumptious!
1 cup granulated sugar
3 large eggs
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2/3 cup pumpkin puree
    Mix together all ingredients.
    Cover a 10×15 inch cookie sheet with a piece of parchment paper, wider and longer than the cookie sheet.
    Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet.
    Bake at 375 degrees for 12-15 minutes (less if the edges start to get really dark – it should look like cake and feel spongy to the touch).
    Next, turn onto a towel that has been generously covered with powdered sugar.  Allow to cool for a couple of minutes and remove the parchment paper.
    Roll the cake up, jelly roll style, in the towel starting with the short end.  Allow to cool for ten minutes.  (This helps the cake to keep the roll form.  If you did this when it was cooled the cake would crack and not keep the nice form)
    While cake cools mix filling ingredients.

    8 oz of cream cheese, softened (reduced fat works fine)
    2 Tbsp. vanilla
    1 cup powdered sugar
    2 Tbsp butter, softened

    Mix filling ingredients with a mixer until smooth.
    Unroll cake from towel and spread with filling
    Re-roll with out the towel, wrap in foil and refrigerate for at least 1-2 hours.
    Cut into slices and serve.

    *I also added some chopped pecans to one (long) end before I rolled it...for my enjoyment!

    Wednesday, November 17, 2010

    Homemade Egg Noodles

    I have been thinking of Thanksgiving and all the YUMMY FOODS.  There is one thing that I LOVE with Thanksgiving dinner and that is my Mom's Homemade Turkey Gravy with Homemade Noodles in it.  Pour it over your mashed potatoes and OH Goodness! Obviously this isn't a picture of the gravy with noodles, but it has noodles and I wanted to share the recipe for the Noodles.

    1 Egg
    2 Tblsp Cream or Canned Milk
    1 Cup Flour
    1/2 tsp salt

    Slightly beat the egg with Cream/Canned Milk.  Stir in salt and as much of the flour that you can then knead in the rest.  The dough will be VERY stiff.  Cover and let stand for 1/2 hour.  Roll out as thin as you can.  Cut into  1/4" strips (I use my pizza cutter) then allow strips to dry.  When adding to soups and gravy boil in broth for 20 minutes or until noodles are no longer chewy. 

    Tuesday, November 16, 2010

    Ranger Cookies

    1/2 cup shortening
    1/2 cup sugar
    1/2 cup brown sugar
    1 egg
    1 tsp. vanilla
    1 cup flour
    1/2 tsp. salt
    1/2 tsp. soda
    1/2 tsp. baking powder
    1/2 cup oatmeal
    1/2 cup crushed cornflakes
    1/2 cup coconut
    1/2 cup chocolate chips

    Cream together shortening, sugars, egg and vanilla.  Sift dry ingredients and add to creamed mixture and mix well.  Stir remaining ingredients into dough.  Form into balls and bake at 350 degrees for 10-12 minutes.

    I know I asked the question once about everyone's favorite cookie.  I love many flavors of cookies, but I have to say, RANGER COOKIES are my favorite.  I love the coconut/cornflakes/oatmeal combination.  I even sneak in walnuts sometimes.  How many of you remember making these in HOME EC?
    I got this recipe out of the Koosharem Relief Society Cookbook. 

    Monday, November 15, 2010

    November Weekly Menu 3

    SundayRussian Chicken/Rice/Veggie/Jello/Roll
    Monday:  Baked Potato with Brocolli Cheese Sauce
    Tuesday:  Country Fried Steak/Mashed Potato and Gravy/Veggie
    Wednesday:  Chicken and Rice Casserole/Veggie
    Thursday:  LEFTOVERS
    Friday3 Cheese Stuffed Pasta Shells/Green Beans/Garlic Bread

    So I have been contemplating a giveaway for the Holidays.  I have an idea of one that I will be doing!  I am so excited to do it.  My MIL was visiting this weekend and brought me part of my giveaway!  So excited to share it with you.....but not for a little bit!  You will have to check back for it. 

    Thursday, November 11, 2010

    Italian Chicken

    3-4 lbs boneless skinless chicken breast tenders (or enough to feed your family)
    1 bottle (fat free) Italian dressing
    1 gallon size ziplock bag

    Place chicken in bag and add enough dressing to cover chicken.  I usually use about 3/4 a bottle.  Close up bag place in fridge to marinate for a few hours.  Mix the bag up a little every 1/2 hour or so.  Cook chicken on grill or fry pan til done.  Enjoy! 

    This is one of my most favorite ways to cook chicken.  The chicken in the picture was cooked on my George Foreman Grill.  Very quick and easy and HEALTHY.  This chicken is great as cold leftovers too.  The girls love to take it for lunch.  Notice the potato.....Jim loves cottage cheese and lemon pepper on his baked potato.  Very Yummy! 

    Monday, November 8, 2010

    Cinnamon Rolls

    This recipe came from Jim's mom...Connie.
    1/2 cup shortening
    1/2 cup sugar
    3 eggs
    2 1/2 cups of very warm tap water
    1 tsp salt
    2 tbls yeast (I use SAF yeast)
    7 + cups flour

    In kitchen mixer, mix together shortening, sugar, and eggs.  While they are mixing add water, salt and yeast.  Then add flour starting with the first 4 cups then adding 1 cup at a time while it mixes.  After all flour is added let the dough mix for 5 minutes.  If still really sticky add more flour just a little at a time til the dough doesn't stick to the bowl.  Then stop the mixer and let the dough rise til it is double in size.  Remove dough and roll out on a floured surface.  Roll dough about 1" thick.  I roll it more in a rectangle shape shape.  When done rolling generously spread some very softened margarine/butter over dough.  Then very generously sprinkle brown sugar over the dough followed by a dusting of cinnamon.  You can also add raisins, nuts, chocolate chips, or whatever you like at this time...just sprinkle them on!  Starting with a long edge of the "rectangle" shape dough, roll it into a log.  Pinch the seam closed.  Using thread or waxed floss cut the rolls by placing thread under the end of the log about 1 1/2".  Bring thread up around the top crossing over and pull...slicing a roll off the end.  Place rolls on a well greased baking sheet.  (I end up with a different amount every time.  It is usually 1 and 1/2 of another cookie sheet.)  Let rolls rise until almost double....they rise alot more in the oven.  Bake at 375 degrees for 20 minutes or until light golden brown on top.  Frost with powder sugar frosting or cream cheese frosting.  I prefer Cream Cheese Frosting but I am usually making these for the family and Jim likes the Powder Sugar Frosting.

    *Powder Sugar Frosting
    I never measure.  I really need to start so I can share what I do.  So, here is a description of what I do to make powder sugar frosting.
    I start with about 2 tbls margarine.  I add 1/8 to 1/4 cup milk.  I put them in the microwave til the margarine is melted.  Then I add a tsp of vanilla and a couple shakes of the salt shaker.  Then I start adding powder sugar.  I mix with the electric mixer and keep adding powder sugar til it is the consistency that I want.  If I get it too thick then I just add more milk...a few drops at a time.

    *Cream Cheese Frosting
    2 (8 ounce) packages cream cheese, softened
    1/2 cup butter, softened
    2 cups sifted powdered sugar
    1 teaspoon vanilla extract

    In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  Mix til smooth.

    November Weekly Menu 2

    Sunday:  Pork Loin Roast/Mashed Potatoes and Gravy/Corn/Jello/Rolls
    Monday:  Penne Alfredo with Broccoli
    Tuesday:  Fish-n-Chips
    Wednesday:  Bacon/Eggs/Hasbrowns/Toast
    Thursday:  LEFTOVERS
    Friday:  Rotisserie Chicken/Rolls/Carrot Sticks/Olives

    I love this time of year when you go in a grocery store and they have all of their baking ingredients/supplies on a display in the middle of the main isle.  I love seeing the stuffing displayed on the end caps along with the canned cranberries.  I noticed the other day that the frozen TURKEYS had taken over the frozen area.  So Exciting!  And to smell the pine cones fragranted with CINNAMON!  Enjoy it, it will be gone before you know it. 

    Tuesday, November 2, 2010

    Sweet Heat Louisiana Chili

    Recipe taken from My Kitchen Cafe
    1 medium onion, diced
    1 large green bell pepper, diced
    3 stalks of celery, diced
    3 cloves of garlic, smashed or diced
    1 tablespoon olive oil
    1 pound of ground meat (I used ground beef)
    1 quart of meat stock (I used beef but Brad and Cass used 1/2 chicken stock and 1/2 beef stock)
    2 large cans (28 oz. each) of whole stewed tomatoes
    1 can of kidney red beans
    1 can of black beans
    2 cups sun-dried tomatoes
    3 bay leaves
    1 tsp dry mustard
    1 tsp cayenne pepper
    3 tsp creole or cajun seasoning blend
    1/4 cup brown sugar
    2 tbsp balsamic vinegar
    salt to taste
    Over medium heat, saute first four ingredients (onion, bell pepper, celery and garlic) in 1 tbsp
    of oil. Once the onions begin to sweat, add your choice of ground meat. Brown to perfection.
    When the meat is cooked, add the stock, bay leaves, dry mustard and cayenne. Simmer over
    medium heat, stirring occasionally, until reduced by half. Rehydrate the sun-dried tomatoes and
    dice. Puree the stewed tomatoes in a food processor or blender. Add to pot. Rinse the canned
    beans in plenty of water, add to the pot along with brown sugar, balsamic vinegar, salt and the
    cajun or creole seasoning. Mix well and simmer over low heat for two hours, stirring
    occasionally. Take off heat and allow to stand covered for five minutes. Serve and enjoy.

    A few weeks ago we had our ward Fall Social.  They do a chili contest every year.  I had been craving some chili for a few weeks so I decided that I would make some for the social.  Jim wanted a "Spicy" hot chili.  This recipe definately was SPICY!  Jim and I really enjoyed it, but kids probably won't like it.  It was really good as leftovers after sitting for a day and letting the spices blend.  Also, check out the comments for this recipe at My Kitchen Cafe for more tips on this recipe.  Thanks for sharing your recipes, Kitchen Cafe!

    Monday, November 1, 2010

    Texas Cake

    2 cups sugar
    2 cups flour
    1 cup butter
    1/4 cup cocoa
    1 cup water
    1/2 cup buttermilk
    1 tsp soda
    1 tsp vanilla
    nuts (optional)
    2 eggs
    1 tsp salt

    Sift Flour and Sugar into bowl.  Bring butter, cocoa, and water to boiling; pour over flour mixture and mix well.  Add remaining ingredients and mix well.  Bake at 400 degrees for 20-30 minutes in an 11x15 large jellyroll pan (sprayed with pan spray).

    1/2 cup butter
    6 Tbsp cream or evaporated milk
    1/4 cup cocoa
    1 tsp vanilla
    1 lb powdered sugar
    1 cup chopped nuts (optional)

    Prepare frosting by bringing butter, cream and cocoa to a boil.  Cool and add vanilla and powdered sugar.  Frost cake.  Sprinkle with nuts. I'm the only one that likes nuts on/in stuff so I only sprinkled them on 1/4 of the cake.  You can also sprinkle mini marshmallows on the cake then place it in the oven to melt for 2-3 minutes before frosting.

    My mouth is watering as I type this.  This cake is sooo yummy.  I had someone request something chocolate a few weeks ago and thought this would do.  It was a GUY that made the request (not Jim).  This cake cures any chocolate craving you may be having.  CAREFUL!  You will have the whole pan gone....by yourself....if you make it when no one else is around!

    This recipe was taken from the Koosharem Relief Society Cookbook!

    Linkin Up With:


    November Weekly Menu1

    Sunday: HALLOWEEN--Mummy Dog's/Jello Guts/Fried Chicken Bones
    Monday: LEXIE'S BIRTHDAY!  Mini Bagel Pizzas
    Tuesday: LEXIE'S Birthday Party--Tea Party--Heart shaped peanut butter and jelly sandwiches/fruit kabob/meat and cheese kabob/cupcakes
    Wednesday: Chicken Noodle Soup
    Thursday:  Leftovers
    Friday: Taco's
    Related Posts Plugin for WordPress, Blogger...

    Top 5 Most Viewed