Cream of Cauliflower Cheese Soup

This recipe is Heather's favorite and is so delicious.  It came from her Nana and Mom.

1 medium cauliflower, cut in small pieces
1 cup water saved from cooking the cauliflower
3/4 cup chopped onion
1 stick butter or margarine
3 T. flour
1/2 t. Worcestershire sauce
3/4 t. salt
2 cups chicken broth
2 cups half and half
2 cups processed cheese (Velveeta), cubed
Chopped fresh parsley for garnish


Cook cauliflower in water until tender, reserving 1 cup of the cooking liquid.  Melt butter and saute onion until translucent.  Add flour, Worcestershire sauce and salt.  Stir to blend well.  Stir in chicken broth and half and half.  Add the saved water and cauliflower.  Bring to a gentle boil and add cheese. Be careful to not overheat or the soup will scorchStir to melt cheese.  Serve warm.  Serves about 6.

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Lime Slush

Stacie thought it would be a good idea to add Lime Slush to the list of great drink recipes.  She made it for a baby shower once and someone asked, "Are you sure there isn't alcohol in this?  Because it is so good!"  (Was that her non-LDS neighbors asking?)

This is another simple and inexpensive recipe that is so popular.

Lime Slush

1 (12 oz.) can frozen limeade
11 cups water
3 cups sugar
1 (2 litre) bottle Sprite or 7-Up

Combine limeade with water and sugar; stir until sugar dissolves.  Place in a covered container in the freezer for at least 24 hours.  One to two hours before serving, remove from the freezer and let thaw slightly.  Before serving, mash up and put in a punch bowl.  Pour Sprite over and stir.  Makes 1 1/2 gallons and serves about 20.

I usually slice through the frozen slush with a large knife cross ways to break it up.

Divine Drinks

There is something wonderful about a good drink.  Here are some favorite recipes that are super easy.

Peach Drink

2 cans peach nectar

1 can apricot nectar

Mix together and serve with lots of ice.  We were served this drink every night at MalaMala Game Reserve in South Africa.  They call it "ranger juice".  Very refreshing and also healthy.  

Serves 4

White Grape Drink

This is my "go to" drink because it is so easy and tastes really good.

1 can frozen white grape juice concentrate

1 (2 litre) bottle Sprite

Mix in a punch bowl with lots of ice.  Serves 10-12.

Dad's Punch

A punch with lots of zip!

1 (12 oz.) can frozen Hawaiian's Own Mango Orange

1 (12 oz.) can frozen Dole Pineapple Banana Strawberry

1 (12 oz.) can frozen lemonade concentrate

3 litres Sprite or 7-Up

1/2 to 3/4 bag crushed ice

Let frozen concentrates sit out on the counter to thaw.  In a large punch bowl, put frozen concentrates and Sprite.  Stir.  Add ice and serve.  Serves about 20.

Brazilian Lemonade

This is a bit more work but it is the best ever.  From the girls at Our Best Bites.

1 cup sugar

6 cups cold water

4 juicy limes

6 T. sweetened condensed milk

Mix cold water and sugar; chill until ready to use.  Wash limes with mild dish soap.  Cut the ends off the limes and cut into eight wedges.  Place half of the limes in your blender.  Add half of the sugar water and pulse 5 times.  Place a fine mesh strainer over a pitcher and pour the blended mixture through the strainer.  Dump the pulp and residue into the trash.  Repeat with the remaining limes and sugar water.  Whisk in the sweetened condensed milk.  Serve immediately over lots of ice.  Serves 4-6.

This doesn't keep so pulse in the blender right before you are ready to serve.

Pumpkin Crumble

Mary made this last night and it was divine!

1 (18.25) white cake mix
3/4 cup unsalted butter, divided, room temperature
1 (16 oz.) can pumpkin
2 eggs
1 (14 oz.) can sweetened condensed milk
2 t. cinnamon
1/2 t. nutmeg
1/4 t. ground cloves
1/2 t. ground ginger
1/8 t. salt
1/4 cup pecans, roughly chopped
Sweetened whipped cream

Preheat oven to 350 degrees.  Place dry cake mix in a medium mixing bowl and add 1/2 cup butter.  Use your hands to combine the mixture until it looks like dry crumbs.

Place half of mixture in an 8 x 8-inch pan and press into a flat, even layer.  Reserve remaining crumbs for later.

Combine pumpkin, eggs, sweetened condensed milk, spices and salt in a separate bowl.  Whisk until well combined.  Pour pumpkin mixture over crumb layer in pan.  Add pecans to reserved crumb mixture and sprinkle on top of the pumpkin mixture. Melt remaining 4 T. butter and drizzle over crumb topping.

Bake at 350 degrees for 35 - 45 or until top is golden brown and a knife inserted in the center comes out clean.

Serves 8-10.

Another amazing recipe from the Our Best Bites gals.

The picture in the Our Best Bites cookbook has a lovely dollop of cream on top but this picture is more true to how the Cowans put on their cream!

Zucchini Bread my #1 FAV Recipe

3 eggs well beaten
1 cup oil
2 cups sugar
2 cups shredded zucchini
3 tsp. vanilla
3 cups flour (1/2 whole wheat)
1 tsp salt
1/4 tsp. baking powder
1 tsp. soda
3/4 tsp. nutmeg
3 tsp. cinnamon
1 cup chopped walnuts.

Mix all together.  Bake @ 350 about 40-45 min. makes about 4 small loaves.  Recipe from Terrie Coleman.  Reminds me of the college bread I'd buy from Westminster's Shaw Center for lunch and it was the BEST study treat.

I always double and love to make this in September!
(to post a pic too once Computer allows it.)

Twice-Baked Cheddar Potato Casserole

Ingredients

From Taste of Home

• 8 medium baking potatoes (about 8 ounces each)
• 1/2 cup butter, cubed
• 2/3 cup sour cream
• 2/3 cup 2% milk
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 10 bacon strips, cooked and crumbled, divided
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 4 green onions, chopped, divided

• Directions

  1. Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender. Remove from oven; reduce oven setting to 350°.
  2. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
  3. Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture (do not overmix).
  4. Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake 15-20 minutes or until heated through and cheese is melted. Yield: 12 servings (2/3 cup each).
• Originally published as Twice-Baked Cheddar Potato Casserole in Taste of Home December 2014, p46
• MAKES: 12 servings
• 
  
• (sorry blogger isn't allowing me to post pics yet - once I can i'll post a great pic) or see the one here: link
• Super Yummy, a special treat @ Stephen's homecoming
  

Creamy Potato Salad ...made over....one Matt will even eat

Creamy Potato Salad
prep: 30 min. plus refrigerating

makes: 4 servings, 3/4 cup each

1 lb. red potatoes (about 4) cut into chunks

1/4 cup Kraft light zesty Italian Dressing

1/3 cup miracle whip light dressing (I hate miracle whip and always substitute with full fat mayonnaise)

1.5 tsp. Grey Poupon Dijon Mustard (I typically use any fancy mustard I have in my refrigerator including honey mustard etc.)

1 hard cooked egg,  chopped
4 green onions, sliced


Cook  potatoes in saucepan of boiling water 15 min. or just until tender; drain.  Rinse potatoes with cold water until cooled; drain.

Mix dressings and mustard in a large bowl.  Add potatoes, eggs and onions; mix lightly. 

Refrigerate 30 min.

from Food & Family magazine Summer 2009 pg. 8

Craisins Salad ...for Chelsea

Craisins Salad
from my favorite cookbook The Essential Mormon Cookbook by Julie Badger Jensen pg. 21

1 head red leaf lettuce

1 heard green leaf lettuce

1 head iceberg lettuce

1 (8 oz.) pkg. shredded mozzarella cheese

1 (8 oz.) pkg. shredded Parmesan cheese

1 pound bacon, cooked and crumbled [I use precooked from Sam's Club and microwave!]

1 (8 oz.) package Craisins

1 cup sliced almonds, toasted

1 recipe Craisins Salad Dressing (see below)

Break red and green leaf lettuce into pieces.  Shred iceberg lettuce.  Toss together with the other ingredients just before serving.  Pass dressing with salad. 

[I typically haven't shredded the iceberg but it would be a fun touch...and typically toss all together vs. pass dressing separately and have a little extra dressing.]

CRAISINS SALAD DRESSING

1/2 cup red wine vinegar

1 cup sugar

1/2 onion, chopped

1.5 tsp. salt

2 tsp. mustard

1 cup salad oil   [any oil basically...I typically use veg oil or canola oil if I'm feeling healthier, and half canola and half olive oil if I want to be fancy]

In a blender/food processor mix all ingredients, except oil.  Add oil and blend again.

Makes 12 servings. (or more)
(sorry no pic - I've tried 3 times and something isn't quite working with Blogger now - ...it's delicious a family fav. You can tone up or down the onion in the dressing depending on your liking.)

Baby Back Ribs

I got this recipe from Linda Alder.  She served them with cheesy potatoes, corn on the cob and a tossed salad.  A great summer meal.

Baby back rib – 3 pack from Costco

Lawry season salt

Garlic salt or garlic pepper

Pepper

Favorite barbecue sauce

Heat grill on high.  Remove ribs from packaging.  Season generously with season salt, garlic salt or garlic pepper and pepper.  Sear on the grill on both sides until nicely browned.  Put foil on a baking tray and place the ribs on the foil.  Three fit on a large baking tray.  Cover tightly with foil.  Bake at 300º for 3 – 4 hours until the meat is tender.  Slice between the bones and serve with your favorite barbecue sauce. 

I actually enjoy these without sauce because they are so flavorful just as they are.  I recently discovered using the garlic pepper on them and it increases the flavor, but if you do, skip the pepper. When slicing, lay them curved side up to slice them and it will be a cleaner cut.  You can also sear them, bake them and put them in the freezer.  To freeze, cut the rack in half and place each in a Ziploc bag. Leftover ribs that are already cut can be placed in a bag and frozen as well.  These also work great in curry sauce. 

Peanut Butter Bars

This recipe is from Aunt Marilyn and is her world famous Peanut Butter Bars. When Dad and I went to the Payson Temple open house, we stopped in at John and Marilyn's.  She was just pulling the fifth batch of these out of the oven.  She makes them for Jill and Justin's shop the Sip'n Spot.  What a woman!

1 1/2 cups butter or margarine
1 1/2 cups peanut butter
1 1/2 cups brown sugar
1 1/2 cups sugar
1 t. vanilla
4 eggs
3 cups flour
1 t. salt
1 1/2 t. soda
3 heaping cups quick oatmeal

Cream butter, peanut butter, brown sugar, sugar and vanilla.  Add eggs and mix.  Mix in flour, salt and soda.  Stir in oatmeal.  Spread in a large baking tray.  Bake at 350 degrees for 15 minutes.  Let cool.  When cool spread with a thin layer of peanut butter and then a thin layer of chocolate frosting.

Chocolate Frosting
(This is the tricky part, just sort of wing it!)

Powdered sugar - about a pound
3 T. of cocoa (about)
1 cube of butter or margarine
Pinch of salt
A little milk until it is a good spreading consistency

Chicken in a Creamy Parmesan & Sundried Tomato Sauce

A quick, easy and tasty chicken dish in a creamy parmesan and sundried tomato sauce. from Brianne's Pinterest Yum food board!  Yum is right.  I enjoyed another Sunday chicken dish that I didn't need a crock pot for.

Ingredients:

1 tablespoon oil
4 (~6 oz) skinless and boneless chicken breasts, pounded thin
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/4 cup dry white wine (or chicken broth)
3/4 cup chicken broth
1/2 cup heavy/ whipping cream
1/4 cup oil packed sundried tomatoes, chopped
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
1/4 cup fresh basil, thickly sliced (or 1 teaspoon dried basil)

Directions:
1) Heat oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 min. per sides before setting aside.  (take out chicken)
2) Add the garlic and red pepper flakes and sauté until fragrant, about a minute.
3) Add the wine and deglaze the pan.
4). Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 min.
5) Mix in the chicken along with the juices, season with salt & pepper to taste, remove from heat and mix in the basil.

Raspberry-Almond Cookie Bars

Remember the Old World Raspberry bars that I posted in April?  Well, here is another near cousin of those and I think I like them better.  They are a great cookie to make on the spur of the moment because you usually have all of the ingredients on hand.  Another amazing recipe from the girls at Our Best Bites.

2 ¼  cup flour
½ cup granulated sugar
½ cup plus 2 tablespoons packed brown sugar
1 cup old fashioned oats
1 teaspoon kosher salt (if using table salt, decrease to ½ teaspoon)
1 cup butter (2 sticks) at room temperature
1 egg, slightly beaten
1 ½ teaspoons almond extract
¾ cups raspberry preserves, homemade is best
1 tablespoon coarse turbinado or raw sugar, optional

Preheat oven to 350 degrees.  Line an 8×8 pan with a parchment sling (lay an 8″ strip of parchment across bottom of pan so it hangs over each end, and then lay another the opposite direction.  Alternately you could just line the pan with foil, or simply spray with non-stick spray.  Lining the pan makes it easy to remove the bars and cut.)

Combine flour, white and brown sugars, oats, and salt in the bowl of a stand mixer.  Cut butter into chunks and add to bowl along with beaten egg and almond extract.  Turn mixer on and let mix until the mixture comes together into a cohesive dough that looks like coarse crumbs.  Remove 2 cups of dough (about half) and set aside.  Press remaining dough into the bottom of the prepared pan.  Spread preserves on top, avoiding the very edge of dough.  Take remaining dough and crumble on top of preserves in an even layer.  If desired, sprinkle with turbinado sugar.

Bake for 40-50 minutes until slightly golden brown on top.  Cool completely before cutting into squares.

The only problem with this recipe is it makes an 8x8-inch pan.  I always double it and put it in a 9x12.

California Dreaming Salad

This is a copycat recipe from a restaurant called California Dreaming

Dressing:
1 cup mayonnaise
1/2 cup honey
1 T. mustard (scant- not all the way full)
2 T. apple cider vinegar

Salad:
Lettuce
Crumbled bacon
Diced ham
Shredded cheese
Diced hard boiled eggs
Diced fresh tomatoes
Slivered almonds

Whisk together dressing ingredients and chill for an hour.  In separate bowls serve lettuce and toppings.  Top lettuce with desired toppings and dressing, then enjoy!

Serve with rolls or croissants and honey butter for an easy meal.

Old World Raspberry Bars

These yummy bars are easier than they look and taste like a rich pecan shortbread with a raspberry filling.  I got this recipe from Amber Balli Sargent - a bar that is always popular.

Crumb mixture:

1 cup butter, softened

1 cup sugar

1 egg

1 cup pecans, chopped

2 ¼ cups flour 

Filling:

¾ cup raspberry jam

Preheat oven to 350°.  Combine the crumb mixture ingredients by creaming the butter and sugar then add the egg and pecans.  Mix in the flour.  Mix at low speed until mixture resembles coarse crumbs and flour is incorporated.   Set aside 2 cups of the crumb mixture.  Press the remaining crumb mixture into a 9x9-inch pan.  Spread the  to within ½-inch of the edge.  Crumble the 2 cups of crumb mixture over the preserves.

Bake at 350° for 30 to 40 minutes, until lightly golden brown.  Cool completely; cut into bars.  Makes 16 bars.  These are so good that it is a good idea to double and bake in a 9x13-inch pan.

Grandma Nelson's Potato Salad

Jake's very favorite - this recipe is a request from Brianne.

6 potatoes, boiled

6 hard-boiled eggs, reserve one for garnish

¼ cup onion, finely chopped

2 sweet pickles, chopped

1 ¼ cup Miracle Whip

2 T. sweet pickle juice

1 T. sugar

1 t. salt

1 T. prepared mustard

Dash pepper

After boiling the potatoes, remove the skins and dice into a large bowl.  Chopped eggs, onion, and pickles.  Combine Miracle Whip, pickle juice, sugar, salt, prepared mustard and pepper.  Stir dressing into the potato mixture.  Add a little extra Miracle Whip if it is not moist enough.  It will absorb a bit as it chills.  Place in serving bowl and garnish with sliced egg, a sprinkle of paprika and a bit of parsley.  Refrigerate 4 hours or overnight.  Serves 8.

Coconut Pecan Italian Cream Cake

Prep: 50 min. Bake 20 min if have 2 ovens...three 9 inch pans don't all fit into my oven so may need double oven batch) + Cooling. 
Makes: 16 servings
From TasteofHome.com Feb/March 2015 magazine pg. 53 recipe, photo from magazine below
pic on the left (pink right strawberry cake I want to try as well since I LOVE HOMEMADE cake)

CAKE:
5 large eggs, separated
1 cup butter, softened
1 2/3 cups sugar
1 1/2 tsp. vanilla extract
2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 1/3 cups flaked coconut
1 cup chopped pecans, toasted

FROSTING:
12 oz. cream cheese, softened
6 Tbsp. butter, softened
2 1/4 tsp. vanilla extract
5 2/3 cups confectioners' sugar
2-4 Tbsp. heavy whipping cream (just used a can of spray cream in my fridge)
1/2 cup chopped pecans, toasted
1/4 cup toasted flaked coconut, optional  (toast in oven watch carefully burns easy!)

1) Place egg whites in a small bowl; let stand @ room temp 30 min. Preheat oven to 350. Line bottoms of three greased 9 inch round baking pans with parchment paper; grease paper.

2) in a large bowl  (used Bosch) cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Beat in vanilla.  In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.  Fold in coconut and pecans.

3) With clean beaters, beat egg whites on medium speed until stiff peaks form.  Gradually fold into batter.  Transfer to pans.  Bake 20-25 min. or until a toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pans.  Cool completely on wire racks.

4) For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth.  Gradually beat in confectioners' sugar and enough cream to reach spreading consistency.  Spread frosting, between layers and over top and sides of cake.  Sprinkle with pecans and if desired coconut.  Refrigerate leftovers (I never do though...??)

Per serving 667 calories (worth it) 36g fat, 18 g sat. fat, 128 mg chol, 402 mg sodium
no wonder I gained a few extra pounds at doc visit this morning!!

not the best cake froster, but it turned out quite nice for my first try...

I'll have to get another 9 inch pan - 3 layers is fun

Dutch Pancakes

Call them what you want, crepes, German or English, at our house they are Dutch pancakes.  That is what my Grandpa and Grandma Mines called them  With a name like Mines you would think they would call them German pancakes.  (Especially since I don't have Dutch ancestry)  When I would stay at my grandparents for a few days, Grandpa would always make Dutch pancakes for breakfast. Served with syrup, powdered sugar or jam and rolled up they make a yummy breakfast.  My favorite!

John and Lizzie enjoying the Dutch pancake tradition!

Dutch Pancakes

1 egg
1/2 cup flour
1/2 cup water - plus maybe a tablespoon or two more
Butter

Heat up a skillet/fry pan on medium.  Mix the egg, flour and water until a fairly thin consistency. Melt about a teaspoon of butter and pour in a pool of pancake batter, roll the pan around until it fills the pan and let cook for a few minutes.  Flip it over and let it cook for a minute more.  Serve.  One egg makes 2 - 3 pancakes.

Easy Ranch Cheese Ball

1 pkg. (8 oz.) cream cheese, softened

1 cup grated cheddar cheese

1 ½ T. ranch dressing mix

3 green onions, chopped

Bacon, cooked and crumbled

Chopped nuts, pecans or toasted almonds

Mix all ingredients together.  Shape into a ball and roll in chopped nuts.  Wrap tightly in plastic wrap and refrigerate at least 1 hour.  Serve with your favorite crackers.  

From the blog: It's Always Autumn
Heather brought this Sunday and it was delicious.  It disappeared!

Blueberry Pie

Sweet, juicy berries baked in a flaky crust.  Delightful.

4 cups fresh blueberries
2/3 cup sugar
1/4 cup cornstarch
1 t. fresh lemon zest
2 T. fresh lemon juice

Pie dough

Preheat oven to 400º.  Roll out crust and fit into a pie plate.  Roll out the rest of the crust and cut into 1/2-inch wide strips with a pizza cutter or knife.

In a large bowl, toss the blueberries, sugar, cornstarch, lemon zest and lemon juice.  Let stand 5 minutes.  Pour berry mixture into the pie shell.  Weave a lattice over the top with the pastry strips. Trim and crimp them to the bottom crust.  Brush the top with milk and sprinkle with sugar.

Bake at 400º for 15 minutes.  Reduce the heat to 350º and continue to bake for 45 to 50 minutes or until the berries are bubbly and the crust is golden.  Tent with foil if the crust is getting too brown. This pie is like apple pie, when the filling bubbles up and over (and makes a mess of the oven) then it is finished.  I like to put a baking tray on the rack below to catch drips.

Serve warm with vanilla ice cream.

Thanks, Heather, for another great recipe.


Just so you know:

Before it's rolled: DOUGH
After it's rolled: PASTRY
After it's baked: CRUST

Yummy Apple Dip

Heather made this yummy apple dip that you might like to try.  It is EASY.  For one Sunday dinner, Chelsea brought apples and dip for the appetizer and it tasted very refreshing.

1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
3/4 cup brown sugar
1 t. vanilla
1/2 t. lemon juice

Beat cream cheese well.  Add sugars a little at a time.  Add the remaining ingredients and mix well.
Optional: add toffee bits.

Gingersnap Coconut Creams

"When Christmas is around the corner, we want gingerbread and macaroons.  I combine the two for gingersnap sandwhiches filled with sweet coconut." Darlene Brenden Salem, Or field Editor TasteofHome.com  Dec. 2014  pg. 44 recipe

I was curious about this recipe since I love gingerbread and Matt loves coconut.  Also this recipe is smaller scale than my normal gingersnap cookie with a kiss that dad likes so much.  Win - Win
I loved the sandwhich cookie idea and filling inside is GOOD.

 Prep: 35 Min.
Bake: 10./batch + cooling
Makes: (I made about 18 complete cookies using small cookie scoop...recipes says 4 dozen?)

INGREDIENTS:
1/3 cup butter, softened
1/3 cup packed brown sugar
1 egg
1/3 cup molasses (I used dark molasses and I think that is why my cookies turned out darker than magazine pic)
1.5 cups all purpose flour
1 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

FILLING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1/2 tsp. orange extract (didn't have orange but used coconut and it was great - a citrus hint would be fun to try too, but I think I'll stick with coconut extract!)
1/4 cup flaked coconut

1) Preheat oven to 375. In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in egg and molasses.  In another bowl, whisk flour, baking soda, ginger, cinnamon, and cloves; gradually beat into creamed mixture.

2) Drop dough by level teaspoonfuls 1 in apart onto parchment paper-lined baking sheets.  Bake cookies 6-8 minutes or just until edges begin to brown.  Remove from pans to wire racks to cool completely.

3)  For coconut filling, in a small bowl, mix butter, confectioners' sugar and orange extract until blended; stir in coconut.  Spread on bottoms of half of the cookies; cover with remaining cookies.

per sandwhich cookie 58 cal., 3 g fat (2 g. sat. fat), 10 mg. chol., 50 mg sodium, 8 g carb., trace fiber, 1 g pro.