Pasta Salad
1 package pasta, cooked (I use wheat pasta)
CHOP:
2 cucumbers
1 red onion
1/2 red pepper
3/4 C. celery
1 C. olives
DRESSING:
1 C. vinegar
1/2 C. olive oil
1/2 t accent
1 t salt
1 t pepper
1 C. sugar
2 t mustard
1 t garlic powder
Mix together in large bowl. (Best if it sits in fridge over night, so it can 'marinate')
Thursday, July 23, 2009
Tuesday, July 21, 2009
Cherry Freeze Salad
CHERRY FREEZE SALAD
1 lg. can cherry pie filling
1 lg. can Eagle Brand milk
1 lg. can crushed pineapple, drained
8 oz. carton whipped topping
Chopped nuts, small
Marshmallows (optional)
Put cherry pie filling in a large mixing bowl and beat with mixer until cherries are mashed, add milk, pineapple, and whipped topping. Mix thoroughly and place into a 9 x 9 x 2 inch deep dish or freeze tray. Cover with plastic wrap or foil and put in freezer. This may be made ahead of time if you wish. **You must keep it cold**
1 lg. can cherry pie filling
1 lg. can Eagle Brand milk
1 lg. can crushed pineapple, drained
8 oz. carton whipped topping
Chopped nuts, small
Marshmallows (optional)
Put cherry pie filling in a large mixing bowl and beat with mixer until cherries are mashed, add milk, pineapple, and whipped topping. Mix thoroughly and place into a 9 x 9 x 2 inch deep dish or freeze tray. Cover with plastic wrap or foil and put in freezer. This may be made ahead of time if you wish. **You must keep it cold**
Sunday, July 19, 2009
Carmel Corn Recipe
Carmel Corn Recipe
1 1/2 cups brown sugar
1 cup white corn syrup
3 cubes butter (don't substitute for margarine)
bring to a boil, (not too high) cook for 10 min or 250*
add 1 cup eagle sweetened condensed milk
1 tsp vanilla
1 1/2 cups brown sugar
1 cup white corn syrup
3 cubes butter (don't substitute for margarine)
bring to a boil, (not too high) cook for 10 min or 250*
add 1 cup eagle sweetened condensed milk
1 tsp vanilla
JULY'S THEME: DISHES FOR SUMMER BBQs
Hello Sisters!
I hope you are enjoying the blog. I have been slowly collecting recipes and would love to collect even more. I think it would be great to eventually be able to create a ward cookbook using all of the recipes we collect.
To help with collecting recipes I am going to assign each month with a certain type of recipe. Of course you can send me any recipes you come across that you want to share, but I want to encourage everyone to submit 1-2 recipes each month to get this cookbook going!
July's Theme is: Dishes for Summer BBQs (This is pretty broad, but we will get more specific next month)
**Think of any recipe/dish you make for the tons of BBQs we have in the summer time.**
I hope you are enjoying the blog. I have been slowly collecting recipes and would love to collect even more. I think it would be great to eventually be able to create a ward cookbook using all of the recipes we collect.
To help with collecting recipes I am going to assign each month with a certain type of recipe. Of course you can send me any recipes you come across that you want to share, but I want to encourage everyone to submit 1-2 recipes each month to get this cookbook going!
July's Theme is: Dishes for Summer BBQs (This is pretty broad, but we will get more specific next month)
**Think of any recipe/dish you make for the tons of BBQs we have in the summer time.**
Snicker Salad
Snicker Salad
Fruit (as much as you want)
Apples
Strawberries
Grapes
Pineapple
3-4 snickers candy bars
1 1/2 c whipped cream topping
Chop fruit and snickers bars into bit size pieces. Mix fruit, snickers and whipped cream together. Serve chilled. Yummy dessert for parties and summer BBQ's!
Fruit (as much as you want)
Apples
Strawberries
Grapes
Pineapple
3-4 snickers candy bars
1 1/2 c whipped cream topping
Chop fruit and snickers bars into bit size pieces. Mix fruit, snickers and whipped cream together. Serve chilled. Yummy dessert for parties and summer BBQ's!
Chocolate Triffle
Chocolate Trifle (the one I always make for our potlucks)
Ingredients:
1 box of chocolate cake or brownies mix
2 boxes of chocolate pudding
1-2 bowls of whipped cream
1 pkg of oreo cookies (or a cheaper brand of cookies)
Directions:
1. Bake your chocolate cake or brownies in an 8x10 pan.
2. While your cake or brownies are baking, prepare the pudding and put it in the fridge.
3. Have a bowl ready to put your trifle into.
4. Once your chocolate cake or brownies are baked and cooled down you will begin layering the ingredients in your bowl:
* Cut your cake or brownies into square figures. If you have a cake, you can cut the cake into square figures then slice that square into three pieces just so that you have more cake to use for the layering. You can also do the same to the brownies, but it may not have as many pieces as the cake.
* Put the first layer of cake or brownies at the bottom of the bowl.
* Then on top of the cake layer, spread the pudding over that layer.
* Next, put a layer of whipped cream on top of the pudding layer.
* Finally, crush some oreos on top of of the mixed layer of pudding and whipped cream.
* Continue the process till you get to the top of the bowl.
5. After you've done all the layers of the trifle, put in the fridge to set. I usually like to make them the night before but you can always prepare them for the same the day.
6. ENJOY your CHOCOLATE TRIFLE!!
** IF you don't like chocolate, you can always use white or yellow cake with vanilla or banana pudding with white oreo cookies instead of oreo chocolate cookies (or cheaper brand cookies). Usually with the banana pudding, I add in another layer of chopped bananas.
Ingredients:
1 box of chocolate cake or brownies mix
2 boxes of chocolate pudding
1-2 bowls of whipped cream
1 pkg of oreo cookies (or a cheaper brand of cookies)
Directions:
1. Bake your chocolate cake or brownies in an 8x10 pan.
2. While your cake or brownies are baking, prepare the pudding and put it in the fridge.
3. Have a bowl ready to put your trifle into.
4. Once your chocolate cake or brownies are baked and cooled down you will begin layering the ingredients in your bowl:
* Cut your cake or brownies into square figures. If you have a cake, you can cut the cake into square figures then slice that square into three pieces just so that you have more cake to use for the layering. You can also do the same to the brownies, but it may not have as many pieces as the cake.
* Put the first layer of cake or brownies at the bottom of the bowl.
* Then on top of the cake layer, spread the pudding over that layer.
* Next, put a layer of whipped cream on top of the pudding layer.
* Finally, crush some oreos on top of of the mixed layer of pudding and whipped cream.
* Continue the process till you get to the top of the bowl.
5. After you've done all the layers of the trifle, put in the fridge to set. I usually like to make them the night before but you can always prepare them for the same the day.
6. ENJOY your CHOCOLATE TRIFLE!!
** IF you don't like chocolate, you can always use white or yellow cake with vanilla or banana pudding with white oreo cookies instead of oreo chocolate cookies (or cheaper brand cookies). Usually with the banana pudding, I add in another layer of chopped bananas.
Strawberry Shortcake Cookies
Strawberry Shortcake Cookies from Martha Stewart
These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.
Makes about 3 dozen.
INGREDIENTS:
* 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
* 1 teaspoon fresh lemon juice
* 1/2 cup plus 1 tablespoon granulated sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt (I used regular table salt)
* 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
* 2/3 cup heavy cream
* Sanding sugar, for sprinkling (I didn't use this)
DIRECTIONS:
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining
7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes (Start checking your cookies around 12 minutes, they definitely DO NOT take 24 to 25 minutes!!!). Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I didn't try keeping the cookies very long, but my mom said they get soft and soggy, so either have your family eat them up soon after baking, or find a way to give 'em away!)
From: Brittany Moore
These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.
Makes about 3 dozen.
INGREDIENTS:
* 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
* 1 teaspoon fresh lemon juice
* 1/2 cup plus 1 tablespoon granulated sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt (I used regular table salt)
* 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
* 2/3 cup heavy cream
* Sanding sugar, for sprinkling (I didn't use this)
DIRECTIONS:
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining
7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes (Start checking your cookies around 12 minutes, they definitely DO NOT take 24 to 25 minutes!!!). Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I didn't try keeping the cookies very long, but my mom said they get soft and soggy, so either have your family eat them up soon after baking, or find a way to give 'em away!)
From: Brittany Moore
Subscribe to:
Posts (Atom)
