Jessica & Michael's Delicious Hot fudge Sauce

Hot Fudge Sauce-

Cook in a double boiler to prevent scorching-

 1/2 C. cream
5T sweetened condensed milk
 2 1/2 T butter
 3/4 C. semi-sweet chocolate chips
makes 1 pint ( 2 Cups)

 We double it-
 1 C cream
 1 can sweetened condensed milk
 5Tablespoons butter
 1 12 oz. pkg chocolate chips
 melt over med/low heat

This is a creamy, rich hot fudge sauce, delicious!
I pour it into glass canning jars for storage so I can heat it up in the microwave
and pour some over a scoop of ice-cream, or just eat a spooonful cold, it is SO good!
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Aunt Amy's Granola ( in a skillet)

Amy's Granola

Over medium heat melt 1 cube of butter,

 stir in 4 C. regular rolled oats, 3/4 C. sugar, 1tsp cinnamon, stir till oats are toasted. 

Remove from heat- stir in  1/2 C.- 3/4 C. Adam's Old Fashioned peanut butter

Delicious hot out of the pan, or save it in an airtight container for later.... 

if there's any left that is, this is DELICIOUS!

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Poppy Seed Muffins

 Poppy Seed Muffins-  from my friend -Karen Eves of Parowan Utah

1 Yellow Cake Mix
1/2 C. flour
1 small french vanilla instant pudding ( I used 1/4 C. instant pudding - Bulk from cannery)
1/3 C. Poppy Seeds
4 eggs or egg substitute
1 C. sour cream ( could use yogurt)
1/2 C. water
1/2 C. Oil
 1 tsp. Almond extract
1/2 tsp. Mexican Vanilla
Whisk all dry ingredients together
whisk together wet ingredients, 
gently fold wet and dry together
Bake at 350° for 20-25 minutes
Makes 12 Jumbo Muffins
could use regular or mini- adjust time :)

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(No photo on printable recipe)

Lemon Bars

Lemon bars-  ❤Served at Natalie's wedding reception
9x13 pan-(double recipe & use a 1/2 sheet  cake pan)


Crust-
1 C. Soft butter-  1/2 C. Sugar, 2 C. flour-
mix, and press into bottom of pan bake at 350°- 20 min.

Lemon custard-
Whisk 4 eggs, 1 & 1/2 C. sugar, 4 T flour 1/3 C. lemon juice- (I use bottled)
pour over baked crust bake 20 min more.

Cool- sprinkle pwd. sugar through a strainer on top


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Favorite Green Salad

Favorite Green Salad 
 -Sheila Sommer Hibbard 4th Ward
Family size
1/2 head of lettuce torn into pieces
1/3 C. each :
 shredded swiss or mozzarella
 Parmesan cheese, grated or pwd.)
 bacon pieces
 craisins
 sliced almonds, toasted or candied
Pink Dressing - Family size
In blender- with lid
1/4 C. Red wine vinegar
1/2 C. Sugar
1/4 chopped onion
1/2 tsp. salt
1 tsp. mustard
1/2 C Oil ( not olive oil, too heavy)

Pink Dressing (Huge amount) 
In blender- with lid
 1/2 C red wine vinegar
 1 C. sugar
1/2 onion chopped ( red or white)
1 1/2 tsp. salt
(2 tsp. mustard- optional- will turn dressing GOLD)
whirl till smooth-
when smooth, Then add 1 C. vegetable oil- (not olive oil, too heavy)
Huge  Green Salad Recipe

3 heads of  lettuce- (can use any variations- romaine, red, iceburg,)a variety is good- torn
1 C. shredded swiss or mozzarella
1 C. Parmesan cheese, grated or pwd.)
1 C. bacon pieces
1 C. craisins
1 C. sliced almonds, toasted or candied
2 C croutons
*mandarin oranges, sliced strawberries, mushrooms
In a large serving bowl-
layer lettuce, cheese, bacon, craisins, repeat-- don't put croutons, madarin oranges, or strawberries in salad if you don't want it to wilt...
This salad should be put together right before serving- sometimes at home I  serve salad plain, with toppings in individual bowls, and let everyone build it their way!
Serve with a drizzle of Pink Dressing ( if serving to children,  offer ranch or Italian)

Old Settler Baked Beans

Old Settler Baked Beans- Aunt Carolina Wahlquist
3 15 oz. cans of beans, 1 black, 2 white- can use pintos, or butter beans
31 oz. can  Bush's Baked Beans 
1/2 lb. ground beef, cooked, drained, rinsed, and crumbled
1/4 C.  pre-cooked bacon pieces- (buy at Sam's club) 
1 lrg. yellow onion chopped
3/4 C. loose brown sugar
1/4 C. Ketchup
1/4 C. BBQ sauce
2 T. prepared mustard
1 1/2 T. Molasses
I Cook the ground beef in my electric skillet,  drain, rinse through a colander, and crumble, saute the onion-open the cans of beans, rinse well in a colander then add everything together and cook on 350 till hot throughout- 15 minutes or so.
You can put this in a crockpot, or in a pan in the oven to heat through.
a few changes I made from the Original recipe below-
(I ommited the salt,and chili pwd. and reduced the amount of molasses and brown sugar)




Original recipe- serves 10-12 (main course)
3 C. cooked raw beans- or use 1- 16 oz. kidney beans,  1-16 oz. Butter beans
1 31 oz. Pork n' beans
add:
1/2 lb. bacon, cooked, crumbled
1/2 lb. ground beef, cooked, drained, crumbled
1 lrg. yellow onion, diced
1 C. Brown Sugar
1/4 C. catsup
1/4 C. BBQ sauce
2 T. prepared mustard
2T. Molasses
1/2 tsp. chili pwd. (optional)
1 tsp. salt (optional)
may put in a sprayed 9 x 13 pan cook 1 hour at 350


Great for BBQ's, potlucks, or at home with your cornbread and "honey" 
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Chocolate Chocolate Chip Cookies- (Cake mix)

Chocolate Chocolate Chip Cookies- (Cake mix)
These little morsels are Rich, moist and delicious!
1/4 C. margarine- softened
1- 8 oz. Cream cheese softened
2 Eggs
1 tsp. vanilla
1 pkg. Supermoist Chocolate Cake mix- Betty Crocker
1/2 pkg. Chocolate chips or white chocolate chips
Cream margarine, and cream cheese until light and fluffy. Beat in Eggs, water, vanilla, and half of cake mix, until smooth, add rest of cake mix. Add choc. chips.
 Drop by spoonfuls  on an ungreased cookie sheet.
Bake  at 350degrees for 10 min.
Cool on rack.. enjoy!
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Buttermilk Scones

1 Qt. buttermilk hot -( I use 1 Qt. Hot water and 3/4 C. Pwd. Milk, mixed well-
add 1 T. of white vinegar, or lemon juice let sit in mixer bowl.
Add 2 T. cooking oil, 2 T. instant yeast, 4 T. Honey, (or 1/2 C. Sugar), 2 eggs, 1  1/2 tsp. Salt, 3 tsp. B. pwd., 1/2tsp. B. Soda, and 4 C. Bread Flour. Mix well, add flour about 4 C. till dough pulls away from the sides of mixing bowl- not too dry. Let raise in pan, or turn out into a greased bowl covered to rise.. till double-
Heat oil in electric skillet or fryer to 375○- 400○
 Roll dough out on a lightly oiled counter top to about 1/4 inch thick, cut into slices with a nylon pizza cutter or plastic knife so you don't scratch your counter . I use oil because flour makes the oil yucky:)
The dough can raise a little after it is rolled and cut, or not, it really isn't important! If it is looking too thick, stretch it out before slipping it into the hot oil- to test the oil I cut a tiny piece and try it out!
Fry about a minute or so till golden then flip over to fry the other side.
Serve with honey, butter, honeybutter, jam, peanut butter, Chili and grated cheese, pwd. sugar, cinnamon sugar- or plain... they are pretty delicious!
We have made this recipe countless times in the past 25 years! I used to make the dough when we lived in Vernal and Robert's secretary would come and pick it up, and she would cook the scones at the Institute for the College kids! We make it when we have big groups of kids over for Family Night and when we have a huge gathering of people, or when we need comfort food! They go great with a bwol of Chili or with soup!

Pumkin Cake- Tradition at Thanksgiving, Christmas, etc.

PUMPKIN CAKE

CAKE: 1 box yellow cake mix, reserve 1 cup dry mix for topping 1/2 c. melted butter 1 egg FILLING: 1 lg. can pumpkin pie filling 2 eggs 2/3 c. evaporated milk or whole milk TOPPING: 1 c. yellow cake mix 1/4 c. sugar 1/4 c. softened butter Preheat oven to 350 degrees. Grease bottom only 9 x 13 inch baking dish, oblong.In a large bowl, beat together dry cake mix, melted butter and egg until well blended. Pour batter evenly into the bottom of baking dish. Mix pumpkin pie filling, eggs and milk by hand until the mixture is smooth and well blended. (For filling do not use a mixer.) Spread filling over cake batter. In a small bowl mix together reserved dry cake mix, sugar, and butter. Sprinkle over the filling. Bake at 350 degrees for 50 minutes. Serve Hot or Cold with Ice-Cream or Whipped Cream Print This Recipe

Raspberry Cake/Crumble/ Bar

The crust  is made just like the Pumpkin Cake recipe-

For the Crust use one yellow cake mix- put into mixer- reserve 1 C. in a smaller bowl.

To the cake mix in the mixer add 1 egg, 1/2 C. melted butter, 1 egg, press into 9 x 13 pan

Raspberry Filling-

One qt. bag of fresh or frozen raspberries - put in a saucepan over medium heat,

add 1/3 C. sugar,1 tsp. lemon juice. 
In a cup, add 2-3 T cornstarch and 1/3 C. Water, mix till smooth, add to the pan and stir until thickened- pour over crust

add 1/4 C. sugar, and 1/4 C. butter to the 1 C. reserved cake mix, crumble on top.- This is fabulous served hot with a bit of vanilla ice-cream:) Or serve as a bar when in is completely cool. I don't know anyone that doesn't like this, it seems to be a big hit around here!

 YUMMY!

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Custard for Banana Cream Pie Filling

In a large sauce pan, beat 6 egg yolks, 1 1/2 C. Sugar, 6 T. Cornstarch, and 1/2 tsp. Salt;stir in

3C. milk, and 2 T. butter. Cook over med. heat, stirring constantly, until the butter melts and the mixture thickens about 6 minutes.

Remove pan from heat and stir in 2 tsp. Mexican Vanilla.

Transfer custard to a l bowl, and cover with plastic wrap on its surface to prevent skin from forming. Refrigerate for 2 hours. Whip 1 C. whipping cream and fold into the cooled custard. Slice 3 bananas into each prepared and cooled crust and spoon custard over them.

Chill.

( if you can wait! - Or eat the custard without a crust, either way you won't be dissapointed!)

This makes enough custard for two- 10" pies:) YUMMY! Or make 3 smaller pies, you get the idea, it makes a lot.. it can be halved- but why would you do that if you are going to the trouble to make one, share with a neighbor, or friend, teacher, have a party:)

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You will need two pie crusts, baked, and cooled. Try my recipe here-
Easy & Yummy Pie Crust

Easy & Yummy Pie Crust

Cream Together with Mixer:

1/4 C. butter

1/4 C. Margarine

2/3 C. shortening

Add:

1 T. Sugar

1/2 tsp. B. Pwd.

1 tsp. Salt

1 T. Pwd. Milk

(add half of the flour and mix, and then add ice water and the remaining flour, mix )

3 C. sifted all purpose flour

1/2 C. cold water - may need 1 T. more water

Roll out very thin on a floured counter in a circle, fold in half and then in fourths,pick up and set into pie pan, unflod and crimp edges.

Bake at 450 degrees for 10-12 minutes- (lightly golden edges)

Makes two 10" and one 8" Crust.

If you are making a filled pie, use the baking instructions for your pie recipe.

Mine are  mostly 450 degrees for 45- 60 minutes:)

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Vanilla Sour Cream Wedding Cake (white)

2 boxes white cake mix - Duncan Hines works great

2 C. all-purpose flour

2 C. Sugar

2  2/3 C. water

1  1/2 tsp. salt

1/4 Veg. oil

2 tsp. vanilla

2 C. Sour Cream

8 large egg whites

Mix dry ingredients in a large bowl, whisk together and add remaining ingredients mix 2 min. (low if using a electirc mixer)

Bake at 325 degree until cake tests done- I start out at 20 min. and check every 5 minutes.

Makes   4 - 9inch pans ( with enough left over for a 2 dozen mini cupcakes) , one 12x 18 sheet or 2  9x13 pans one 12" round and one 8 "round and one 6 "or

one 12" round and one 10" round or one 16" round or one 14" round and one 6" round

 (recipe may be cut in half)

Cool on a rack when cool, put on a plate and put in freezer 40 minutes or so. 

I like to wrap the frozen cake up in several layers of saran wrap and put back in the freezer till I am ready to frost it- it is so much easier to frost a frozen cake! and I leave cake that is extra in the freezer-to have on hand. Trim cake to be flat, use a little regular frosting to fill between the layers and then-

Put frozen cake on a cake plate and put wax paper around the edges (cut off little strips and stick them under to keep the plate clean while frosting:)

Frost with Vanilla buttercream frosting:

6 T. Soft Butter

1 lb. Pwd. Sugar

4 T. Milk, half and half or Cream

1 tsp. mexican vanilla- of course!

tiny dash of salt

Mix up, take a small amount( 3/4 C. ) 

and add a little more milk to make thinner-

use this to lightly frost the cake- this keeps the crumbs from being a problem.

Then frost the cake with the rest of the buttercream frosting. to get the frosting smooth-

run the knife under hot water and smooth over frosting:)

Just for fun....We like to decorate ours with a few flowers cut from large marshmallows- just cut the end with kitchen shears into petals, or to make longer petals cut them lengthwise use a bit of frosting to hold down petals, and a candy for the center- I used red  skittles.

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Almost Krispy Kremes- Aunt Amy Torgersen

Almost Krispy Kremes

1 1/2 C. Warm Milk

2 T. yeast

1 1/2 C. cold mashed potatoes

1/2 C. sugar

1/2 C. oil

2 tsp. salt

2 tsp. vanilla

 1/2 tsp. Baking soda

1/2 tsp. baking powder.

2 eggs

 5 1/2- 6 c. flour

Dissolve yeast in milk, add potaotes, sugar, oil salt, vanilla, b.soda, b.pwd., and eggs, 

mix well, add enough flour to form a soft dough. 

Place in a greased bowl, turnign once to grease the top.

Cover and let rise in a warm place until doubled, about 1 hour.

 Punch down. roll out on a floured surface 1/2 inch thick. Cut with a 3" donut cutter- (I use a glass) use a pop cap to cut out the center:)

Place on greasead baking sheets and let rise until almost doubled, about 45 minutes.

Meanwhile, make cinnamon sugar with 1 C. sugar and 2 tsp. cinnamon. 

Heat oil to 350 Fry donuts until golden , flip over. Drain on paper towels,

 roll in cinnamon sugar or drizzle with a pwd. sugar glaze.

Yeild about 2 1/2 dozen

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Snicker- doodles

1 C. margarine- I use Imperial to bake with

1 1/2 C. sugar

2 eggs

sift together 

2 3/4 C. flour

2 tsp. cream of tartar

1/2 tsp salt

 mix and chill 

 Roll in cinnamon sugar and flatten a little- with the bottom of a glass.

Bake at 400〫10 minutes for flat, soft cookies, 

and 12 minutes for fluffy, firm,"dippable" cookies.

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Cinnamon Sheet Cake- Breakfast, Dessert, or snack!

Cinnamon Sheet Cake- From Aunt Kaylene 

Mix together-

 3 C. flour      ½ C. melted butter

2 eggs             2 tsp. vanilla

 In a separate bowl mix:

1 ½ C. Milk

½ C. melted butter

2 Eggs

2 tsp. vanilla

add to dry ingredients and mix. Pour onto a greased 10x 15 pan.

in another bowl, m ix:

½ C. melted butter 2 T. flour, ½ C. brown sugar, 2 tsp. cinnamon

Mix and drizzle up and down cake so that it is in rows. Then take a knife and run it through the cake back and forth, swirling as you go, then go the other direction.

Bake at 375°, 15-20 minutes, till golden.

Glaze:

1 ½ C.  Pwd. Sugar, 2 T. milk, ½ tsp. vanilla- mix and drizzle over warm cake- serve warm or cold.

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Banana Sheet Cake- from Denise Rigby Hibbard 4th Ward

Banana Sheet Cake- A favorite!

1 ½ C. Sugar        2 tsp. vanilla*

1 C. sr. cream or plain yogurt

1 C. butter ( can use imperial margarine for ½)

2 eggs

 1 ½ C. mashed ripe bananas

1 tsp. salt

1 tsp. baking soda

2 C. flour

 Combine and spread into a  Pam sprayed, 10x 15 pan. Bake at 375°

25 minutes (until golden) on the middle rack of oven. 

Icing: Melt 1 cube butter on stove top, take from heat and ad 2 C. pwd. sugar, 1 tsp vanilla, and 3T milk, stir until smooth, spread on slightly warm cake.

Enjoy!

* I use Mexican Vanilla from a Mexican grocery store- there is one across from Arctic Circle in Rexburg
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Sweet and Sour Meatballs

A favorite from Aunt Amy!

1 T. Oil

 1 20 oz. pineapple chunks 

drained-reserve juice

3 T. corn starch

1 T. Soy sauce- I use Braggs Liquid Aminos

 3 T. vinegar

6 T. Water

1/2 c. brown sugar ( I am going to try Agave nectar- 1/4 C.)

1 container of meatballs from freezer thawed

 1 large green or red pepper, sliced

about 4 C. cooked rice- we like brown

In a large skillet, combine oil, and 1 C. pineapple juice-may need water to make a cup. In a small bowl, mix cornstarch, soy sauce,vinegar, water and brown sugar. Stir into juice mixture and cook over medium heat about 5-7 minutes- stirring constantly-till thick and bubbly. add meatballs, pineapple chunks, and peppers,s immer 20 minutes until heated through, serve over hot, cooked rice. Makes about 6 servings
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Meatballs

4-5 lbs. lean ground beef 1 T. Salt

4 eggs 2 T cornstarch

2 C Oats 1/4 tsp. pepper

1/2 C. finely chopped onion 2 tsp. Worcestershire sauce

preheat oven to 400 〫 Mix ingredients in a large bowl. shape into 1 inch balls, cook on ungreased baking sheet 10-16 minutes. Remove and drain on paper towels. When cooled, freeze - I put about 30 in a 1 qt. container or bag, seal, label, use within 3 months.

Use in Spaghetti add (spaghetti sauce and noodles)

Sweet and sour Meatballs (recipe on blog)

BBQ Meatballs ( BBQ Sauce over rice)

Our family Favorite-

( one can cr. chicken soup, add 1/2 C.milk, and heat, add a little sr. cream, and serve over meatballs with Brown Rice)

serve with leftover gravy, or ketchup, or salsa, or eat hot and plain!


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Pumpkin Cake- A Hansen Thanksgiving Tradition

Pumpkin Cake- Drinda Hansen aka..Mamaw

1 box yellow cake mix (can use white)

1/2 C. melted butter

1 egg

1 lrg. can pumpkin

3 eggs

2 tsp cinnamon

1/2 c. br. Sugar

1 sm. can evaporated milk

1/2 C. sugar

1/4 C. butter

set aside 1 C cake mix. Mix remaining mix, melted butter, 1 egg, and press into a greased 9 x 13 pan.

Mix pumpkin, 3 eggs, brown sugar, cinnamon, and milk and pour over crust. Crumble 1 C. mix, 1/2 C. sugar, 1/4 C butter and sprinkle on top of Pumpkin mixture. Bake at 350 degrees for 1 hour.

This is great alone, or with vanilla ice-cream, or fresh whipped cream.

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