Ginger Bread Recipe

This is the ginger bread recipe they use at the Scovil Bakery in Nauvoo.
Note that this makes a lot of cookies and halving the recipe will give you plenty still.

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1 cup sugar
1 cup molasses or sorghum
3/4 cup oil, shortening, or lard
1/2 cup hot water

Combine.

Rinse sorghum/molasses from cup with hot water.

Add 2 eggs.

Mix together the following:
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 tsp ginger
6 -7 cups flour

Refrigerate dough overnight.

Roll out and cut out shapes with cookie cutter.

Bake @ 350 degrees for 10 minutes.

*Cookies freeze well and are softer and more flavorful after freezing.

Ham Glaze Recipe

1 cup brown sugar
2 T flour
1/2 tsp dry mustard
1/4 tsp cinnamon
3 T vinegar or water

Mix together and spread on sliced ham before baking.

Teriyaki Chicken Pasta Salad

Someone brought over this meal for us for post-baby help.  I thought it was really delicious and it also made great leftovers (since it doesn't even need to be reheated).. So I looked up the recipe online.  There are a few different versions I found, but this was the closest to what we had.

Dressing
1/2 cup oil
1/3 cup bottled teriyaki sauce
1/4 cup vinegar
3 T sugar
1/4 tsp salt
1/4 tsp pepper

Salad
8 oz bow tie pasta, cooked, drained, and cooled
2 cups cooked chicken, tossed with 2-3 T teriyaki sauce
1/2 bag fresh spinach (about 5 ounces)
3/4 cup craisins
1 (11 oz.) can mandarin oranges, drained
1/4 cup chopped fresh parsley
2 green onions, thinly sliced
2 T sesame seeds, toasted
3/4 cup. honey roasted peanuts
Fresh Parmesan (optional)

1. Combine dressing ingredients in a bowl and whisk until well blended.
2. Mix about 1/2 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour.
3. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.
Makes 4-6 large servings

Note:  if you want to save some for later, keep the spinach separate until ready to serve... otherwise the spinach will get soggy

source: http://fantasticfamilyfavorites.blogspot.com/search/label/Main%20Dish

White Chili

I love this recipe because it is so easy! And it tastes wonderful!


Add all ingredients to a large sauce pan (or crock-pot), and heat:

1 med. onion, chopped
1 tsp. garlic powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. cayenne pepper
1 9-oz. can diced green chiles
4 cans Great Northern beans (drained and rinsed)
2 cans white corn, undrained
3 c. chicken broth (or 3 bouillon cubes dissolved in 3 c. water)
1 chicken boullion
2 cans cooked/diced chicken

Add cheese and sour cream just prior to serving.

2 c. grated Monterey Jack cheese
1 16-oz. tub of sour cream

Serves 10-12.

**I like this version because it is mostly canned goods, which I can find on sale and store in the pantry. That way I have them on hand and can whip out a quick and delicious meal without having to run to the store!

Mom's Potato, Cheese, & Veggie Soup

This is Mom's traditional Halloween meal. Make with homemade breadsticks. Delicious!

4-5 c. potatoes, chopped
2 c. carrots, sliced
1-2 c. celery, chopped
1 c. onion, chopped
24 oz. broccoli, chopped
2 tsp. salt
2 1/2 c. water

Steam and simmer above ingredients (except broccoli) for 20 min. Add broccoli and simmer additional 7 min. Drain.

While vegetables are cooking, prepare white sauce in separate pot:

1/4 c. margarine
2 c. skim milk
1/2 c. flour
1/2 tsp. dry mustard

6 chicken bouillon cubes
2 c. water

1 1/2 c. grated cheddar cheese


Melt margarine and add milk, flour, and dry mustard. Cook until thickened and add chicken bouillon cubes dissolved in 2 cups water. Allow to thicken again and add grated cheese. Add drained, cooked vegetables and stir together. Serves 8-12.

**Time-saver tip:  I like to cut up the celery, carrots, onion, and broccoli in the morning and put them in ziplock bags in the fridge. (Make sure the broccoli is in a separate bag, since it doesn't cook as long as the other veggies). Then when you are ready to make the soup, you just have to cut the potatoes and throw everything else into the pot!

French Bread

2 T sugar
1 T yeast
2 1/2 cups warm water
4 T oil
1 T salt
6 cups flour

1 egg white
1 T cold water


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Mix sugar, yeast, and 3 cups flour. Pour in warm water and beat until smooth.

Let sit about 5 mins for yeast to act. You will see bubbles on the top.

Add the rest of the ingredients and beat until smooth ball of dough forms.

Cover and let rise until doubled.

Form 2 large or 4 medium loaves.
Slice diagonally on tops and brush with 1 egg white beaten with 1 T cold water.

Bake 370°F for 20-30 mins.

Buttermilk Biscuits

2 cups white flour, plus more for dusting
1 tsp baking soda
1 tsp salt
6 T unsalted butter
1 cup buttermilk


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Preheat oven to 450°F.

Combine dry ingredients in a bowl.

Cut butter into chunks and cut into the flour until it resembles course meal.

Add buttermilk and mix until just combined. Dough should be wet.

Turn dough onto floured board. Gently pat dough until it is about 1/2 inch thick. Fold the dough about 5 times and press down until about 1 inch thick.

Cut out biscuits with knife or cookie cutter.

Place dough biscuits on a cookie sheet... or in a casserole dish (if you prefer softer sides).

Bake about 10-12 minutes.



Note: You can make this dough, cut them into biscuit rounds, put them on cookie sheets and freeze them. Once hardened you can toss into a freezer-safe bag and they should be good for about a month.

When you want fresh biscuits, simply place them frozen on a cookie sheet and bake at 450°F for about 20 minutes.

Monkey Bread

4 tubes buttermilk biscuits or enough homemade dough for about 32 biscuits.
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 cup walnuts
1 cup brown sugar
3/4 cup melted butter

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Open tubes and cut each biscuit round into fourths. Or separate homemade dough into 2 inch-round pieces.

Combine sugar and cinnamon in a bag and put biscuit pieces inside and shake.

Place pieces in a well-greased 13X9 pan.

Combine brown sugar, walnuts, and butter. Drizzle mixture over biscuit pieces as you layer, saving the majority for the top layer.

Bake at 350°F for 30 mins.

Pour upside-down onto a plate immediately after removal.

Grandma Baker's Rolls

2 pkg. active dry yeast
3 eggs
1/2 cup shortening
1/2 cup sugar
1 tsp salt
4 1/2 cups flour (plus extra)
1 cup warm milk
1/2 cup butter

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Dissolve yeast in 1/2 cup warm water.  Set aside.  Beat 3 eggs in a large bowl.  Add shortening, sugar, salt, and 1 cup flour.  Mix well.  Add yeast mixture and mix.  Add 1 more cup flour and mix.  Add 1 cup warm milk and mix well.  Add about 2 1/2 cups more flour and mix well.

Let rise about 1 hour in a warm place (cover bowl with tea towel)  Punch down.

Melt butter.  
Roll out dough (half a time). Cut out circles with a floured cookie cutter or rim of a glass.
Take a dough circle and lightly stretch into an oval shape. Dip bottom half in melted butter, place on greased cookie sheet, and fold in half.  Push an indent into the dough to keep the fold together.
Repeat process until all the dough is used.

Let rise for 1/2 an hour.   Bake for 8-10 minutes at 400 degrees F.

Tuna Arugula Pasta

This is a good easy meal that is cheap too.  It is a good alternative way to use canned tuna.



INGREDIENTS

• 1 pound dried fettuccine, spaghetti or linguine (use gluten-free pasta for gluten-free version)
• 1/2 cup extra virgin olive oil
• 2 large garlic cloves, or more to taste, finely minced
• Generous pinch hot red pepper flakes
• 2 6-ounce cans tuna packed in olive oil, drained
• Kosher salt
• 1/2 to 3/4 pound baby arugula

METHOD

1 Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente.

 

2 While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.

3 Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Depending on the size of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula. Toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.

Yield: Serves 4.

source: http://www.simplyrecipes.com/recipes/pasta_with_tuna_arugula_and_hot_pepper/

Crockpot Website

365 days of crockpot

This link has great ideas for crockpot recipes. Haven't tried very many but there are a few good ones I've had my eyes on.

My Favorite Grilled Chicken Marinade

1 c. olive oil
3/4 c. soy (or light soy)
1/2 c. red wine vinegar
1/2 c. Worcestershire sauce
1/2 c. pure maple syrup (can substitute brown sugar)
1/3 c. fresh lemon juice
2 T. minced garlic
3 t. salt
generous dash of pepper



1. Mix all of the ingredients together in a large dish. Submerge thawed chicken breast into the mixture, covering completely.

2. Marinade at least 4 hours in the refrigerator, rotating the chicken after 2 hours. Discard the marinade when ready to grill



The result is juicy, tasty chicken that is tender and delicious. I like to make up a big batch and use the leftovers for different recipes throughout the week. The marinade can be made a few days before using-keep refrigerated.

Avocado Basil Pasta

ingredients:

8 ounces dried bow tie and/or wagon wheel pasta
2 medium avocados, halved, seeded, peeled, and coarsely chopped
6 slices bacon, crisp cooked, drained, and crumbled
2/3 cup chopped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1/2 cup finely shredded Pecorino Romano cheese


directions:

1. Cook pasta according to package directions. Drain.

2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 4 servings.

Tomato Basil Parmesan Soup

Photo by Clair Buys/BYU Magazine

This is the most delicious soup ever!  Whenever I make it I get tons of compliments.  Serve alone or with grilled cheese sandwiches for a appetizing, comforting meal.

Tomato Basil Parmesan Soup

Makes about 2 quarts (about 8 servings)

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery (I "diced" all veggies in food processor)
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Stove-Top Version of Tomato Basil Parmesan Soup

If you want to make this recipe on the stove-top you can!  Here is the adjusted recipe:

3 cups diced tomatoes with juice (you can use canned)

1 cup finely diced celery

1 cup finely diced carrots

1 Tbsp fresh oregano or 1 tsp dried

4 cups chicken broth

1/2 cup flour

1 cup parmesan cheese, freshly grated

1/4 tsp black pepper

1/4 cup vegetable oil

1 cup finely diced onions

4 Tbsp fresh basil or 1 Tbsp dried

1/2 bay leaf

1/2 cup butter

2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead…or even skim if you want to skinny it up)

1 tsp salt

1.  Heat oil in 4 quart soup pot.  Add celery, onions and carrots.  Saute 5 minutes.  Add basil, oregano, bay leaf, tomatoes, and chicken broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  Add back into soup pot.

3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend.  Stir warmed half and half, salt and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally.

More on TodaysMama:

Hearty Lentil & Root Vegetable Soup

In honor of the fall season, I am trying out some new soup and crock-pot recipes. I'll share the ones here that turn out well so you can try them too! This is one I tried today and loved:


2 cans (about 14 oz each) chicken broth
1 1/2 c. potatoes, cut into large chunks (the original recipe called for turnips, but I used potatoes instead)
1 c. dried red lentils, rinsed and sorted (I used green lentils--they work fine!)
1 med onion, diced
2 med carrots, cut into 1-inch pieces
1 med red bell pepper, cut into 1-inch pieces
1/2 tsp. dried oregano
1/8 tsp. red pepper flakes (adds a bit of spice!)
1 T. olive oil
1/2 tsp. salt
4 slices bacon, crisp-cooked and crumbled
1/2 c. finely chopped green onions

Combine broth, turnips, lentils, onion, carrots, bell pepper, oregano and pepper flakes in crock-pot. Cover; cook on LOW 6 hours or on HIGH 3 hours or until lentils are cooked.

Prior to serving, stir in olive oil and salt. Sprinkle each serving with bacon and onions.

Enjoy!

Makes 4-6 servings

**You don't have to use a crock-pot for this recipe--just cook it on the stove-top until potatoes are soft and lentils are cooked.

Sarah Salad

Sarah Salad


3/4 head iceberg lettuce, chopped
1/2 t sugar
1/2 t salt
1/4 t pepper
2/3 C green onion, chopped

3/4 C swiss cheese, sliced or grated
1/2 of a 10 oz package frozen peas, thawed under hot water
1/4 C miracle whip
1/4 C mayonnaise
5 strips bacon, crumbled


Put chopped lettuce in a large mixing bowl. Sprinkle sugar, salt, and pepper over top of lettuce.

Layer, green onions, swiss cheese, peas.

In a small bowl combine miracle whip and mayo.

Just before you are ready to serve, spread the mayo mixture across the top and then sprinkle on bacon.

Serves about 8.

Chicken Crescent Rolls

Chicken Crescent Rolls

2 chicken breasts
1 can crescent roll dough
3 oz cream cheese
2 T butter, plus 1-2 T melted butter
2 T onion
1/4 tsp salt
1/8 tsp pepper
crushed crackers


Preheat oven to 350.

Cook the chicken, either by baking or boiling it, and cut it into cubes.

Combine the cream cheese, onion, 2 T butter, salt, pepper and mix well. Add the chicken and mix until chicken is well coated.

Open the can of crescent roll dough. Separate and lay out the crescent triangles. Divide the cream cheese mixture evenly between crescent triangles. Close up the rolls by bringing the ends together and pinching them closed. Roll each roll in the melted butter and then in the crushed crackers. Place on a cookie sheet and bake for 20-25 minutes or until the edges are golden brown.



White Sauce
1/4 cup margarine or butter
1/4 cup flour
dash of pepper
1/2 tsp salt
1 chicken bouillon cube dissolved in 1 cup water
1 cup milk

Put margarine/butter in a sauce pan on med-low. When it melts, add flour. Stir with wire whisk until mixture bubbles. Add chicken-water and milk to sauce pan. Wait until it begins to boil. Turn off the heat and let it thicken. Serve on top of chicken crescent rolls.