CHILI CHEESE SQUARES

3 cups shredded cheddar cheese
3 cups shredded Monterey jack cheese
1 (4.5 oz) can diced green chilies
6 - 7 eggs, beaten with salt and pepper to taste

In an 8" X 8" baking dish, layer half of the cheeses, then the diced green chilies, then the other half of the cheese. Pour the beaten eggs evenly over all. Bake at 325 for 1 hour. Cut into squares and serve.

Mexican Restaurant Rice

Just that simple tasty rice you get with dinner at a Mexican restaurant. Perfect for a home dinner with tacos and beans.

1 cup long grain rice

2 cups water or chicken broth

1 TBS tomato bouillon (such as Knorr brand)

2 TBS vegetable or olive oil

In a skillet, heat the oil over medium heat.

Add rice, and cook and stir until rice is a nice golden brown and smells toasty. Do not burn!

Add the water and then the tomato bouillon.

Stir to combine.

Reduce heat to simmer, cover, and allow to cook about 20 minutes.

You may add a small amount of peas, diced carrots or onion, if desired, during the cooking time.

Vanilla Bread Pudding

Aunt Fae's recipe - soooo good! Hope I can make it anywhere near as well as she does!

4 cups soft bread cubes

1/2 tsp. salt

3 eggs

1 cup sugar

1 TBS vanilla

2 cups milk

1 tsp. cinnamon

1/2 cup slivered almonds (optional)

1/2 tsp. nutmeg

Place bread crumbs in lightly greased 8" X 8" baking pan. Mix together eggs, vanilla, cinnamon, nutmeg, salt, sugar and milk. Pour over bread cubes and top with slivered almonds, if desired. Bake in 350 degree oven 50 - 60 mins. or until a knife comes out clean. Serve with nutmeg sauce.

Nutmeg Sauce:

1 cup sugar

2 TBS butter or margarine

1/8 tsp. salt

1/2 tsp. nutmeg

2 tbs. cornstarch

1 tsp. vanilla

2 cups water

Dissolve cornstarch in cold water and place in saucepan. Add other ingredients and cook until thick and smooth.

It is yummy!!

**Note: since I don't really like the flavor of nutmeg, I'm going to try making the sauce with cinnamon instead.

Hot Chocolate

My mom always made hot chocolate from scratch... SO delicious! I use my cocoa cup for measuring the milk, and a regular teaspoon (not a measuring spoon) for the cocoa and sugar.

For each cup of hot chocolate:

1 cup milk

2 heaping teaspoons of Hershey's unsweetened cocoa powder

2 - 3 teaspoons sugar or the equivalent of sugar substitute (I know it's a lot, but hey, this is an indulgence!)

a tiny pinch of salt

I just place all the ingredients in my Cocomotion machine, and it does the rest.

If you don't have a machine:

Mix the cocoa powder, sugar, and salt together.

Add to warmed milk and stir with whisk to combine and continue heating.

Serve piping hot... with marshmallows if desired!

NOTE: When making 3 or more servings, I add a little (a little!) vanilla extract -- this gives it an extra rich and yummy kick. But be careful with the vanilla because it can take over the flavor of the cocoa. I find that when making just one or two cups, it's almost impossible to get the vanilla right, so I just leave it out.

Srawberry Pretzel Salad / Dessert

Start early enough in the day to allow for the various steps and cooling times

· 2 cups crushed pretzels (a 10-oz bag will yield more than enough)

· 3/4 cup butter, melted

· 3 tablespoons white sugar

·

· 1 (8 ounce) package cream cheese, softened

· 1 cup white sugar

· 1 (8 ounce) container frozen whipped topping, thawed

·

· 2 (3 ounce) packages strawberry flavored gelatin

· 2 cups boiling water

· 2 (10 ounce) packages frozen strawberries

Directions

1. Preheat oven to 400 degrees.

2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

3. Bake 8 to 10 minutes, until set. Set aside to cool completely.

4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Flan

Easy as can be - great traditional taste

1 cup white sugar

3 eggs

1 14-oz can sweetened condensed milk

1 12-oz can evaporated milk

1 TBS vanilla

1. Preheat oven to 350 degrees.

2. In a medium saucepan (I use a nonstick frying pan) over medium-low heat, melt sugar until liquifies and is golden in color. DO NOT stir sugarmore than once or twice... it causes it to crystalize; just allow it to slowly melt, swirling occasionally.

3. Carefully pour hot syrup into a 9 inch round glass baking dish. Turn the dish to evenlu coat the bottom and sides. Set aside.

4. In a large bowl, using electric mixer, beat eggs. Add condensed milk, evaporated milk, and vanilla. Beat just until smooth. Pour egg mixture into prepared baking dish.

5. Bake in a water bath* for about 40 minutes, until just set. Test by inserting a clean knife into center - if it comes out mostly clean, it's done.

6. Allow to cool completely - about 45 minutes. Run a knife around the edges and invert onto a serving platter with sides (to catch the syrup). Serve with a little of the syrup drizzled over each piece.

* Water bath: use a low pan large enough to accomodate the pie pan. Fill with about 2 inches of hot water. Place pie pan in water, being careful not to get any water in the flan mixture.

A baking sheet with sides could also be used... there just won't be as much water in it. Baking flan in a water bath helps give it the traditional smooth texture it should have.

Cherry Cheesecake Dessert

By Arda Smith

In a 13 X 9 baking dish, make a graham cracker crust; chill.

1 8-oz pkg cream cheese.

1/2 cup powdered sugar

1 tsp vanilla

1/2 tsp almond flavoring

1/4 tsp salt

Beat together the above ingredients until smooth.

Fold in 1/2 pint whipping cream, whipped.

Pour mixture on top of crust.

Top with 1 can cherry pie filling

Hot Fudge Topping

By Arda Smith

2 squares unsweetened chocolate

1 2/3 cups light cream OR 1 can evaporated milk (Arda uses evap milk)

1 cup granulated sugar

1/4 cup flour

1/2 tsp salt

1 TBS butter (or more)

Melt chocolate and butter in double boiler.

add cream or milk - use egg beater to combine. (Will look curdled)

Combine sugar, flour, and salt.

Stir into chocolate mixture.

Cook, stirring frequently, until thick and glossy - about 30 minutes.

Arda's Potatoes

By Arda Smith

12 medium potatoes, peeled & boiled

When cooled, finely grate

Sauce:

1 cup butter

1 cup cheddar cheese soup

2 cans cream of chicken soup

Add enough milk to make a thick sauce.

Heat and pour over potatoes.

Add salt and pepper to taste.

Add 1 cup chopped green onions.

Bake at 350 until warmed through.

Lemon Cream Dessert

by Arda Smith

1 8-oz pkg cream cheese

1 cup sugar

1 tsp vanilla

Cream together and add:

1 - 1 1/2 small pkgs lemon jello

3 TBS lemon juice

1/2 cup boiling water to dissolve.

Add enough ice cubes to make 1 cup.

Add to cream cheese mixture when partially set.

Fold in 1 can evaporated milk, whipped.

Pour into a graham cracker crust.

Chocolate Marshmallow Pie

By Arda Smith

1 large Hershey bar

10 large marshmallows

1/4 cup milk

Melt the above ingredients in a double boiler.

Cool and fold in 1/2 pint whipping cream, whipped.

Pour into a graham cracker crust and freeze.

Gullivers Steakhouse Creamed Corn

The Kathrine recipe... NOT to be confused with nasty canned cream corn!

20 oz frozen corn... about 4 cups (do not substitute canned corn)

1 cup heavy cream

1 cup milk

2 TBS sugar

1 tsp salt

1/4 tsp pepper

2 TBS flour

2 TBS butter

In a saucepan, combine all ingredients except butter and flour.

Bring to a boil and simmer 5 minutes.

Blend melted butter with flour and add to corn mixture.

Mix well and continue stirring until thick.

Ritzy Parmesan Chicken

So yummm!

4 medium boneless, skinless chicken breasts

1/4 cup mayonnaise

1 TBS lemon juice

25 Ritz crackers, finely crushed

1/4 cup grated Parmesan cheese

2 tsp dried basil

Preheat oven to 400.

In a small bowl, mix together mayonnaise and lemon juice. Set aside.

Mix together cracker crumbs, Parmesan cheese, and basil.

Dip chicken breasts in mayonnaise mixture, then roll in cracker mixture.

Place chicken pieces on a baking sheet and bake 20 - 25 minutes or until done.
NOTE:  Be sure to preheat oven before baking.  
Check for doneness after 20 minutes (juices run clear, not pink).  
Do not overcook as chicken breasts can easily become dry.

Parmesan Knots

Ingredients

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/4 cup canola oil
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Directions

• Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
• In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
• Yield: 2-1/2 dozen.

Soft Pretzels

I've made these ONCE and was marginally successful... they tasted great, but looked awful. I have tweaked the recipe a little, and will try again when I get the chance. In other words, go ahead and give it a whirl, but I think it takes practice!

1 TBS yeast

1/2 tsp granulated sugar

1/3 cup warm water

1 cup warm water

1/3 cup brown sugar, lightly packed

4 cups flour

1 tsp salt

Dissolve yeast in 1/3 cup water + 1/2 tsp sugar.

Add yeast mixture with remaining ingredients to stand mixer.

Mix on slow/medium speed until smooth.

Knead in mixer with dough hook about 5 minutes.

Divide dough into 12 pieces.

Roll into ropes and twist into pretzel shapes.

Place on greased cookie sheet and allow to rest about 30 minutes.

Bring the following to a boil:

4 cups water

3 TBS baking soda

3 tsp sugar

Using a slotted spatula, carefully transfer pretzels to boiling water (do this one at a time).

Boil for about 20 seconds on each side.

Transfer to greased baking sheet.

**Sprinkle with desired topping - course sea salt, sesame seeds, parmesan cheese, etc.

Bake at 400 9 - 11 minutes or until golden brown.

**If you leave the pretzels plain, you may brush with butter and sprinkle with a cinnamon and sugar mixture after baking, if desired.

Cucumber Sandwiches

from Kaylene Frost

1 8-oz cream cheese, softened

1/2 cup mayonnaise

1 7-oz pkg dry Italian salad dressing mix (or Ranch)

2 loaves French bread, cut into 1 inch slices

2 medium cucumbers, sliced

1 pinch dry dill weed

Mix together the cream cheese, mayonnaise, and dry dressing mix.

Refrigerate at least 6 hours, preferably overnight.

Spread the cream cheese mixture onto sliced bread and top with sliced cucumber.

Sprinkle with dill.

Mr. Pete's Chocolate Fudge Sauce

Ingredients

1 3/4 cups heavy cream

• 3/4 cup brown sugar
• 1/4 cup butter, cut into small pieces
• 2 3/4 cups semisweet chocolate chips
• 1/8 teaspoon sea salt
• 1 teaspoon vanilla extract

Directions

In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves. Add small pieces of butter until mix until completely melted, then stir in the chocolate chips. Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula. Stir in the salt and vanilla extract and blend until well incorporated. Let cool for 15 minutes; it will thicken as it cools.

*Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar. Heat until warm but not hot, before serving.

Makes 4 cups

Sweet and Sour Sauce

Some friends had us over for dinner, and she served this with chicken chunks over rice - so good!

1/4 cup packed brown sugar

1 TBS cornstarch

1/3 cup red wine vinegar

1/3 cup unsweetened pineapple juice

1/4 chopped bell pepper

1 TBS soy sauce

1/4 tsp garlic powder

1/4 tsp ground ginger

In a small saucepan, combine brown sugar and cornstarch.

Stir in vinegar, pineapple juice, bell pepper, soy sauce, garlic, and ginger.

Cooks and stir until thickened and bubbly.

Serve over spare ribs, egg rolls, won tons, or with chicken chunks and rice.

Makes about 1 1/4 cups sauce.
(From:  Barbara Peterson)

Rolling Buns

MY VERSION of GRANDMA's RECIPE... it's a smaller batch, and was adapted to work with a KitchenAid.

My Grandma Hunter always made sure there were fresh-baked cinnamon rolls when our family came to visit. My youngest brother, Carl, when he was just a little squirt, called them "rolling buns", and the name just stuck! I can still picture her standing at the kitchen table kneading that yummy dough.

MAKES 12

(I let the stand mixer do the kneading!):

Dough:

1 pkg active dry yeast (or 1-3/4 tsp Instant Yeast - No need to proof - add directly)

1 cup warm milk

1/2 cup sugar

1 tsp salt

2 eggs, slightly beaten

1/3 cup butter, melted

4 cups all-purpose flour

Dissolve the yeast in warm milk. Add sugar and allow to rest 10 minutes.

Add melted butter and eggs. Mix well and pour into the bowl of a stand mixer.

Sift together flour and salt. Add flour mixture to bowl 1 cup at a time while mixing.

Allow mixer to knead dough for 7 - 10 minutes. Remove dough to a greased pan and allow to rest about 1 hour.

Proceed to assembly step.

Filling:

1 cup firmly packed light brown sugar

2 tsp cinnamon

1/3 cup butter (or margarine), softened

Mix together cinnamon and brown sugar; set aside.

Assembly:

Roll out on a lightly floured surface to a rectangle about 16" X 20", about 1/4" thick.

Spread softened butter evenly across dough.

Sprinkle evenly with cinnamon and brown sugar mixture.

Starting from the top of the long side of rectangle, roll dough down to meet the bottom edge.

Cut into 12 slices.

HINT: To cut rolls, Grandma Hunter always slid a piece of thread under the roll, brought the ends up and crossed them across the top, and pulled to cut. I mark off 12 even slices, then line the thread up and pull it across on the marks. (This method keeps a knife from mashing down the dough!)

Place rolls, evenly spaced, in a PAM-coated 13" X 9" baking dish.

Cover with a towel, and allow to rise until doubled - about 1 - 1 1/2 hours.

Bake at 350 20 - 30 minutes, or until tops are light brown and dough is cooked through.

(MY GAS OVEN COOKS THEM QUICKER THAN MY ELECTRIC OVEN DID!!)

Check an inside roll to make sure they're done.  Do not over-bake.

To Par Bake:

1. Follow cinnamon roll recipe up until it is time to bake
2. Place rolls in a preheated 350 degree oven
3. Bake for 10-12 minutes, You want them to rise and set but not brown
4. Remove them from the oven and cool completely
5. Cover the pans tightly with either the lid provided or plastic wrap
6. Place pans in the freezer
7. When ready to bake place in a preheated 350 degree oven for 15-20 minutes or until golden brown
8. ** If the rolls are defrosted they will take less time to bake... check them after 10 minutes
9. If properly sealed, the rolls should be good in the freezer for 6-8 weeks

Icing:

1 stick (1/2 cup) butter or margarine, softened

1 1/2 cups powdered sugar

1/4 cup cream cheese, softened

1/2 tsp vanilla

1/8 tsp salt

While rolls are baking, mix together icing ingredients with electric mixer. DO NOT add milk or other liquid. Beat until fluffy.

Spread on warm (not hot) rolling buns.

Seems like a lot of steps, but they're all easy-peasy, andsoooooooo worth it!!

Smoked Turkey Wraps

Also made by Donna Land for the luncheon we had with Presiding Bishop David Burton when he visited our stake in June 2011.

8 flour tortillas

12 0z Alouette Garlic and Herbs flavored cream cheese

caramelized onions (recipe follows)

16 slices bacon (about 1 lb.), cooked and crumbled

1 1/2 lbs. sliced deli smoked turkey

4 cups mixed greens (arugula or ruffly lettuce)

Spread tortillas with cream cheese.

Layer other ingredients on top, in order given.

Roll up burrito style and wrap in parchment paper.

(She says she usually makes more bacon and onions than called for)

Caramelized Onions

2 large sweet onions, sliced and separated

1 TBS sugar

2 TBS olive oil

2 tsp Balsamic vinegar

Cook onions, sugar, and oil over medium/high heat for about 20 minutes, stirring often.

Stir in vinegar.

Wonder Salad

Donna Land made this salad when Presiding Bishop David Burton came to visit our stake in June, 2011.

2 bags shredded angel hair coleslaw mix

1 onion, diced

1 green pepper, diced

Dressing

Bring the following to a boil:

1 cup sugar

1/2 cup vegetable oil

1/2 cup vinegar

1 tsp salt

Pour over cabbage mixture while dressing is still hot.

Keeps up to 2 weeks.

Baked Custard

When we got married, Doug's sister, Karen, gave me a set of custard dishes and this recipe. She said I should learn to make it because it was one of Doug's favorite desserts. I did, and it is!!

4 cups scalded milk

1 cup sugar

6 - 8 eggs, beaten

1/4 tsp salt

1 tsp vanilla

Add sugar and salt to scalded milk.

Pour slowly over beaten eggs.

Add vanilla and stir well.

Pour into a 2-qt baking dish.

Sprinkle with cinnamon.

Place baking dish in a water bath and bake at 350 for about 1 hour, or until firm and knife blade inserted in the middle comes out clean.

Pineapple Sheet Cake

2 cups sugar

2 cups flour

2 eggs, beaten

1 20-oz can crushed pineapple

2 tsp baking soda

1 tsp vanilla

1/4 tsp salt

Combine ingredients and pour into a greased and floured sheet pan.

Bake at 350 for 30 minutes.

Icing:

1 8-oz cream cheese

1 LB powdered sugar

4 TBS margarine

Cream together and frost cake while still HOT.

Top with chopped pecans and shredded coconut

Lasagna Belmonte

1 medium onion, diced

1 - 1 1/2 LBS lean ground beef or turkey

1 clove garlic, minced

1 16-oz can tomato sauce

1 6-oz can tomato paste

1 cup water

1 tsp EACH salt and oregano

1/2 tsp EACH pepper and sugar

12 oz lasagna noodles

16 oz. cottage cheese

16 oz. mozzarella cheese, grated

1/2 cup grated Parmesan cheese

In a large skillet that has a lid, cook and stir beef and onion until beef is done and onion is tender. Add garlic and cook a minute or so longer.

Stir in tomato sauce, tomato paste, and water.

Add salt, oregano, pepper, and sugar.

Stir to combine.

Cover and simmer 1 hour.

Cook noodles in boiling, salted water. Drain.

Arrange 1/3 of noodles on the bottom of a 9 X 13 baking dish.

Spread evenly with 1/3 of the meat mixture.

Dot with 1/3 of the cottage cheese.

Sprinkle with 1/3 of the mozzarella.

Continue layering to make 3 layers.

Top final layer with grated Parmesan cheese.

Bake, uncovered, in a 350 oven for about 30 minutes or until cheese is melted and lasagne is hot and bubbly.

Serves 6 - 8

Snickerdoodles

Gennie's Recipe - Doug's favorite!

2 cups shortening

3 cups sugar

4 eggs

2 tsp vanilla

5 1/2 cups sifted flour

4 tsp cream of tartar

2 tsp baking soda

1 tsp salt

Preheat oven to 400.

Mix together shortening, sugar, eggs, and vanilla.

Stir in flour, cream of tartar, baking soda and salt.

Chill dough 1 - 2 hours.

Roll chilled dough into walnut-sized balls, then roll balls in a mixture of:

4 TBS sugar

4 tsp cinnamon

Bake at 400 for 8 - 10 minutes or until lightly browned.

Cool a few minutes, then move to cooling rack.

Yield: about 8 dozen 2 1/2 inch cookies

Best Ever Veggie Dip

1 cup mayonnaise

1 cup cottage cheese

1 envelope Hidden Valley Original Ranch Dressing mix

Mix ingredients together. Refrigerate an hour or so to allow flavors to marry. Serve with cut vegetables.

From: "Heat Oven to 350"

Fruit Salsa with Cinnamon Chips

Cinnamon Chips:

10 (10 inch) flour tortillas

melted butter

1 cup sugar

2T cinnamon

Fruit Salsa :

2 kiwis, peeled and diced
2 Fuji apples, cored and diced
1 pound strawberries, diced
1 T brown sugar
1 tsp lemon juice
3 T fruit preserves, any kind

1. Heat oven to 350 degrees and brush both sides of a flour tortilla with melted butter. Mix sugar with cinnamon and pour mixture over tortilla until it is completely covered. Lift tortilla and shake off excess, then cut into 8 wedges with a pizza cutter. Place on baking sheet and repeat with remaining tortillas. Bake at 350 for 9-10 minutes, or until cinnamon chips are crispy and just starting to brown. Remove from oven and let cool.

2. In a large bowl, mix kiwis, strawberries, brown sugar and preserves. Add apples and stir to mix. Serve immediately.

Roli-Poli

Another long-time family favorite.. Do not be intimidated by the 3 parts. All steps are easy peasy, and you'll love the results!

Part one:

1 lb ground beef or turkey

1 large carrot, peeled & grated (about 1/4 - 1/2 cup)

1 medium onion, chopped

1 tsp salt

1/4 tsp pepper

2 eggs, beaten

Cook and stir meat, carrots, and onions until meat is just done and onions are tender.

Add salt and pepper.

Remove from heat and stir in beaten eggs. Cook and stir until eggs are well distributed and just set.

*This will be cooking in the oven, so don't overcook either step!

Set aside to cool at room temperature.

Part 2:

3 cups all purpose flour

4 1/2 tsp baking powder

1 tsp salt

2 TBS sugar

1/2 cup shortening

1 cup milk

Preheat oven to 425.

Blend together dry ingredients.

Cut in shortening; add milk.

Stir to form a soft dough.

On a lightly floured surface, knead a few times until dough just holds together.

Roll out to a 18" X 12' rectangle.

Evenly spread meat mixture on top of dough.

Starting at one long end, roll up cinnamon roll fashion.

Moisten edges and seal.

Trim off ragged ends.

Slice into 12 rolls and place on baking sheet; flatten slightly with palm.

Bake for 20 - 25 minutes until just beginning to brown.

Serve with white sauce. (recipe follows)

Part 3:

While Roli-Poli is baking:

4 TBS butter or margarine

4 TBS flour

1 tsp salt

1/4 tsp pepper

2 cups milk

In a saucepan, melt butter. Add flour and stir and cook for about 2 minutes or until bubbly.

Add salt and pepper.

Stir in milk and continue to cook until thickened.

If sauce is too thick, add a little more milk until of desired consistency.

"Wendy's" Chili

1 lb ground beef or turkey, browned and crumbled

1 15-oz can tomato sauce

1 15-oz can kidney beans with liquid

1 15-oz can pinto beans with liquid

½ cup onion, diced

¼ cup diced celery

¼ cup green chilies, diced

1 large tomato, diced (may use 1/2 can diced tomatoes)

½ tsp cumin

1/1/2 TBS chili powder

¾ tsp pepper

1 tsp salt

1 cup water

Add all ingredients to crock pot and simmer 2 - 3 hours. Makes about 1/2 large crock pot full.

Bacon and Cheddar Muffins

2 cups Bisquik

2/3 cup milk

1/4 cup oil

1 egg

1 cup shredded cheddar cheese

1/2 lb. cooked bacon, crumbled

Heat oven to 400.

Line 12 muffin cups with papers.

Mix all ingredients except cheese and bacon until JUST moistened. Batter will be lumpy.

Flod in cheese and bacon.

Fill muffin cups and bake about 20 minutes.

Cool 15 minutes before serving.

Toasty Cheese Bread

1/2 lb grated cheddar cheese

1 cup mayonnaise

1 green onion, chopped

Mix all ingredients and spread on French Bread halves.

Toast in oven until cheese melts.

Homemade Flour Tortillas

3 cups flour

1 1/2 tsp salt

1 1/2 tsp baking powder

1/4 cup shortening

1 cup water

Mix together dry ingredients.

Cut in shortening.

Add water a little at a time.

Pull off by handfuls, roll out flat, and cook on a dry, hot griddle.

Cinnamon Puffins

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp nutmeg, divided

1/3 cup shortening

1 cup granulated sugar, divided

1 egg

1/2 tsp vanilla

1/2 cup milk

1/2 cup butter

1 tsp cinnamon

Preheat oven to 350.

Combine flour, baking powder, salt, and 1/2 tsp nutmeg.

In another bowl, beat shortening, 1/2 cup sugar, egg, and vanilla until blended.

Add flour mixture to creamed mixture. Beat in milk.

Fill each cup of a generously greased muffin tin to 2/3 full. (DO NOT USE CUPCAKE PAPERS)

Bake 20 minutes, or until light golden brown.

Melt butter in a small saucepan.

In a small bowl, combine 1/2 cup sugar, cinnamon, and 1/2 tsp nutmeg.

While puffins are still warm, dip each one in butter, then in the sugar mixture, coating thoroughly.

Makes 1 dozen puffins.

Edwards' Mansion Fresh Orange Pie

1 1/4 c. flour 3/4 c. (1 1/4 sticks) soft butter 1/4 c. powdered sugar 1 tbsp. grated orange peel Combine all ingredients and press on bottom and sides of a 10 inch pie plate. Flute. Bake at 375 degree for 15-18 minutes. Cool. FILLING: 6 tbsp. cornstarch 1 1/2 c. fresh orange juice 1/2 c. sugar 2/3 c. orange marmalade 1 tsp. vanilla 1 tsp. cinnamon 1 tsp. nutmeg 6 lg. oranges, peeled and sections (Navels are best - be sure all membranes and seeds are removed). Dissolve cornstarch in 1/2 cup orange juice. Put remaining 1 cup of orange juice and next 5 ingredients in a saucepan. Cook, and while constantly stirring add the orange juice-cornstarch mixture to the saucepan. Continue to cook until thick and clear. Add orange sections and mix gently. Pour into cooled pie crust. Chill 3-4 hours. Serve at room temperature, garnished with sweetened whipped cream.

Edwards' Mansion Orange Muffins

The magnificent Edwards mansion was built on Cajon St in Redlands, California in 1890. Ready-made plans were purchased by Mr. James S. Edwards, pioneer citizen and citrus grower, to build the fourteen room house. It took over one year to build the original salmon pink structure. Originally used as a boarding house, later J. S. Edwards and his family took up residence in the great Victorian relic. It was occupied by the Edwards family from that time on until the death of Mrs. Edwards in 1958.

n 1973, the developers of the Edwards Mansion complex viewed the house as a classic exhibit of Victorian architecture and felt that it should be restored. The Mansion was purchased for the sum of one dollar,cut into two sections, moved five miles through Redlands and relocated on the site of the old Barton Ranch, one of the most fertile and picturesque of all the old California estates.

Sometime later, it was used as a lovely restaurant, and they served these delicious muffins. The mansion is still standing, but is now primarily used as a venue for weddings and receptions.

4 cups flour

2 cups sugar

1 1/2 TBS baking powder

1 1/2 cups butter, room temperature

3/4 cup shortening

1/2 cup milk

5 eggs

1 1/4 cups fresh orange juice

1 cup diced fresh orange pieces

Mix together all dry ingredients.

Add butter, shortening, eggs, milk, and orange juice. Mix thoroughly.

Spoon batter into greased muffin tins about 2/3 full.

Top each muffin with an orange piece.

Bake at 375 for 20 - 25 minutes.

Makes 3 dozen

Rolling Buns

GRANDMA'S VERSION

Grandma Hunter's cinnamon rolls... she always made sure she had these in the freezer or made them fresh when we would come to visit. No one can make them quite like she could!!

These are the directions she sent me right after I got married and asked for her recipe.

1 quart milk

2 cups sugar

4 dry yeast cakes (4 pkgs dry yeast)

8 cups flour

4 eggs

1 cup vegetable oil

1 tsp salt

2 cups brown sugar

2 tsp cinnamon

Butter for spreading

Scald milk and pour over sugar. Cool to warm temp.

Add yeast and 2 cups of flour to make a sponge.

Let rise until double in bulk.

Add eggs, oil, and salt.

Beat well.

Slowly add remaining flour - dough should be sticky.

Let rise until double in bulk.

Roll out into a rectangle.

Spread generously with butter, then with brown sugar and cinnamon.

Roll up long sides and cut into rolls.

Bake at 400. (She doesn't say how long!!? But I think about 20 minutes)

While still hot, spread with sugar glaze.

HINT: Cut dough using a strong thread... slide thread under dough roll, cross ends to cut to desired width.

MAKES ABOUT 2 DOZEN

Banana Bread

My Mom's recipe... It is simply the BEST!!

1 1/2 cups sugar

3/4 cup shortening

3 eggs

6 mashed, ripe bananas

3 cups flour

1 1/2 tsp baking soda

3/4 tsp salt

1 1/2 tsp vanilla

3/4 cup chopped pecans (optional)

Add soda and salt to flour and whisk to combine.

Beat together sugar, shortening and eggs. Add vanilla.

Add mashed bananas alternately with flour mixture.

If desired, fold in nuts.

Grease 2 loaf pans and bake for about 1 hour at

325 for glass pans;

350 for metal pans.
MY OVEN:  325 for metal pans

Bread is done when a toothpick inserted in center comes out mostly clean. (due to the moistness of this bread, don't expect a completely clean toothpick - but clinging batter should not look uncooked.)

Bubble Ring

2 8-oz pkgs refrigerated biscuits

1/2 cup melted butter

1 1/2 cups Quaker 100% Natural cereal

3/4 cup firmly packed brown sugar

1 1/2 tsp cinnamon

Extra butter for drizzling

In a bowl, combine cereal, sugar, and cinnamon.

Separate dough into individual biscuits.

Cut each biscuit in half.

Dip each half in butter, then roll in cereal mixture to coat each piece.

Layer coated pieces in greased bundt pan.

Sprinkle with any remaining cereal and drizzle with butter.

Bake in preheated 375 oven for 25 - 30 minutes.

Turn immediately onto serving plate - Serve warm.

English Muffins (my kitchenaid recipe)

7 cups flour

1 1/2 tsp salt

4 heaping tsp SAF instant yeast

1/4 cup water

1/2 cup milk

1/4 cup butter (1/2 stick)

1 TBS sugar

2 cups warm tap water

Add salt and yeast to flour. Whisk to mix.

Heat together 1/4 cup water, butter, and sugar until butter is melted and sugar is dissolved.

Add 2 cups warm tap water.

Add liquid mixture to machine and add flour mixture 1 cup at a time, beating with dough hook at medium speed, until dough is elastic and smooth.

Transfer dough to a greased bowl and allow to rise, covered, until doubled in size - about 30 minutes.

Gently roll out on a floured surface to about 1/2 inch thick.

Cut out approx. 12 muffins.

Gather scraps and re-roll to cut another 6 - 8.

Place muffins on a cookie sheet sprinkled with corn meal.

Cover and allow to rise 15 - 20 minutes.

Bake on 350 heated griddle for about 5 minutes each side.

*NOTE: To cut muffins, I use a clean tuna can with one end removed and 2 holes punched in the other end. I've had the same can for 30 years! : )

Bacon Cheese Ball

5 slices bacon - cooked, diced, and cooled

1 8-oz cream cheese

1/2 cup mayonnaise

1/3 cup chopped green onions

1/8 tsp pepper

Mix, chill, form into a ball. Roll in chopped pecans

Cheese Ball

2 8-oz pkgs cream cheese, softened

tops of 3 green onions, finely chopped

1/2 tsp dry mustard

2 1/2 tsp Bon Appetit seasoning salt

Mix together, chill.

Form into a ball and roll in chopped pecans

California Strawberry Dip

1 7-oz jar marshmallow cream

1 8-oz. pkg. cream cheese, softened

2 large fresh strawberries, mashed, with juice

Mix ingredients together and serve as a dip for fresh strawberries, or as a filling for stuffed strawberries.

Fruit Dip

1 8-oz cream cheese, softened

1 7-oz jar marshmallow cream

Grated rind of one orange

Mix together and serve with fruit chunks.

Especially good with fresh coconut chunks!

Ranch Oyster Crackers

Mix a 1-oz. package of Hidden Valley Ranch dressing mix with 1/4 cup vegetable oil.

Pour over 12 oz. plain oyster crackers.

Bake 15 - 20 minutes at 250.

Stir halfway through baking.

Folded Velveeta Dip

1 lb. Velveeta cheese loaf (room temperature)

1 8-oz cream cheese, softened

4 oz. diced pimentos

4 oz. chopped olives

4 oz. diced green chilies

Roll cheese out into a rectangle between two sheets of waxed paper.

Remove top layer of waxed paper and spread softened cream cheese on top of Velveeta.

Mix together other ingredients and drain well.

Sprinkle these over the cream cheese layer.

Fold one short end of layers in to the middle, then fold other end over that.

(You are folding the dip in thirds - the waxed paper will help.)

Invert a serving plate on top of the dip, then flip over so the seam side is down and you can remove the paper.

Trim ragged ends.

Serve with sesame melba toasts, or a sesame cracker such as AkMak.

Hot Artichoke Dip

2 small cans chopped green chilies

2 small bottles marinated artichoke hearts, drained

2 cups mayonnaise

2 cups shredded parmesan cheese (not Kraft grated)

Mix and bake in shallow dish at 350 for 1/2 hour.

Serve with corn or pita chips.

Sausage Balls

Another family fave!

1 lb. ground HOT sausage, uncooked (hot sausage tastes way better than the plain, but is not spicy)

3 cups Bisquik

2 1/2 cups grated sharp cheddar cheese.

Mix ingredients together by hand or with paddle in stand mixer.

Form into balls (a bit smaller than a walnut)

Bake at 375 until bottoms are browned - about 15 - 20 minutes

Makes about 4 dozen using a cookie scoop sized ball.
NOTE: These can be made with regular sausage or turkey sausage. Turkey sausage is healthier, but in my opinion, regular sausage tastes A LOT better!

Crash Hot Potatoes

A "Pioneer Woman Cooks" recipe

12 whole new potatoes (or other small round potatoes)

3 TBS olive oil

Kosher salt to taste (I used sea salt)

Black pepper to taste

rosemary (or other herbs) to taste

Bring a pot of salted water to boil.

Add potatoes and cook until fork tender.

On a sheet pan, generously drizzle olive oil.

Place tender potatoes on the cookie sheet, leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes;

Rotate potato masher 90 degrees and mash again.

Brush tops of each crushed potato with additional olive oil.

Sprinkle potatoes with salt, pepper, and herbs (rosemary, chives, thyme - whatever)

Bake at 450 for 20 - 25 minutes until golden brown.

Rice Pilaf

The recipe that Hunter likes...

1 TBS olive oil

1/4 cup vermicelli noodles, broken

1 1/2 cups long grain rice, uncooked

1 medium onion, finely diced

3 cups chicken broth

1/2 cup finely diced carrots

1 tsp salt

In a sieve, rinse and drain rice 3 times; set aside to continue draining.

Heat oil in large skillet.

Add pasta and cook until browned.

Add onion and rice to skillet and cook, stirring over medium-high heat, until rice is just beginning to brown.

Add carrots.

Add broth to rice mixture.

Bring to a boil, reduce heat to simmer, and cover.

Do not stir!

Simmer, covered, for 15 minutes.

Remove from heat and allow to sit, covered, for 10 minutes.

Fluff with fork; serve hot.