Friday, November 28, 2008

All American Apple Pie

All American Apple Pie SUBMITTED BY: Amy PHOTO BY: ProudMom99

"Quick and easy, with a great non-crust topping. Try a variety of apples, mix it up..."

READY IN 1 Hr 10 Min
Original recipe yield 1 - 9 inch pie

1 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
6 Fuji apples, cored and sliced
3/4 cup white sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter
Add to Recipe Box
My folders:

Add to Shopping List
Add a Personal Note

Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.
Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

Butterhorn Rolls

Butterhorn Rolls
Cindy (mommy_of_love1) Recipe by Kathy Oaks

1 tablespoon yeast
1/4 cup water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
3 eggs
3/4 teaspoon salt
4 1/2 cups flour
1/4 cup butter

Dissolve yeast in warm water, add melted butter and remaining ingredients , reserving 1/4 cup butter. Let rise until it doubles in size. Separate into 2 balls and roll out into 2 circles. Cut each circle like a pizza into 16 equal pieces (use a pizza cutter). Roll them up crescent style and at this point you may flash freeze them on a cookie sheet and then dump them in a freezer bag to eat in the coming weeks or months or you can let them rise again for about 2 hours. Bake at 375 degrees, on a buttered cookie sheet for 10 minutes or until lightly golden. (When serving them from the freezer just pull them out and let them thaw and rise for about 3 hours on a buttered cookie sheet and bake as directed.)

Monday, November 24, 2008

Chicken Enchiladas

Chicken Enchiladas
Cr8tive_momma (Joyce) via my MIL

2 cups cooked diced chicken
2 cans cream of chicken soup
16 oz sour cream
Small can of chopped green chiles (drained)
2 1/4 cups grated cheddar cheese

¼ cup salsa

8-10 flour tortillas

Mix chicken, soup, sour cream, salsa, chiles, and two cups of cheese together and plop a large spoonful in each tortilla. Roll each tortilla and place in ungreased 9x13 baking dish. Repeat until you run out of filling. Top with the remaining ¼ cup of cheese.

Bake at 350 for 30-45 minutes.

Saturday, November 22, 2008

Crockpot Recipe

Crockpot Chicken and Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
I know this is not really a soup but it is close :)

Lara's notes: I just used one jumbo canned biscuits about 16 oz. I was worried this dish would be bland but its not. The ulimate comfort food. I will be making this again.

Thursday, November 20, 2008


(Niki5959 – OP?)

4 chicken breasts
1 ½ c. buttermilk
¾ c. flour
1 ½ tsp. salt
¼ tsp. pepper
¼ c. butter
1 can cream of mushroom soup

Dip chicken in ½ cup buttermilk and roll in flour seasoned with the salt and pepper. Put butter in 13x9x2 inch baking pan and melt in hot oven (425 degrees). Put chicken in pan and bake 30 minutes. Turn and bake 15 minutes.
Mix remaining buttermilk and the soup and pour around the chicken. Bake 15 minutes longer until tender.

Lara's notes: I just made my own buttermilk. Here is the trick. I just add one tbps of white vinegar to one cup of milk. Let it sit about 10 minutes and mix! This is the ultimate comfort food. I took one bite and it reminded me of KFC but only better.

Wednesday, November 19, 2008

Pumpkin Bars

pumpkin bars

Krista Evans

Mix the following ingredients:

4 eggs beaten

2 cups sugar

1 cup vegetable oil

2 cups pumpkin

Stir in:

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. baking soda

¾ tsp. salt

½ tsp. ground ginger

¼ tsp. ground cloves

½ cup chopped nuts

Bake at 350 on greased COOKIE SHEET for 25-30 minutes. Allow to cool.

For frosting, beat together:

3 ounces cream cheese (softened)

¼ cup + 2 Tbsp. Margarine (softened)

1 tsp. vanilla

2 cups powdered sugar

Lara's notes: I did make a couple of changes. I decided to leave out the nuts and I used nutmeg instead of ground cloves. The pumpkin bars turned out super mosit and delious. I will be making these again for Thanksgiving dinner.

Friday, November 14, 2008

Super MoistCornbread

Super MoistCornbread

1 Stick of butter

2/3 cup sugar

2 eggs

1 cup buttermilk

1/2 tsp baking soda

1 cup cornmeal

1 cup flour

1/2 tsp salt

Melt butter in a sauce pan, and add sugar. Cool 2 minutes, then add eggs and beat with an electric hand mixer, or a whisk. In a small cup mix buttermilk and baking soda and add to mixture. Add cornmeal, flour, and salt and mix well. (I also add a can of corn, well drained)

Bake at 375 for 25-30 minutes.

Lara's Notes: We had the missionaries over for dinner. The one elder ended up eating about 5 pieces of cornbread. He said it was the best cornbread. It wasn't to moist or too dense. I'm going to make sure to make this again when they comeover next time.

Lara's Famous Taco Soup

1 lb ground beef
1 can of kernel corn, drained!
1 can pinto beans
1 can northern white beans
1 can kidney beans
1 can black beans
1 can butter beans
1 small can tomato paste
1 envelope of taco seasonings
1 package of ranch dressing mix
1 or 2 TBS brown sugar---this makes this dish awesome!!!!
onion, bell pepper, garlic, salt, and pepper

brown meat with onion, bell pepper, and garlic. Drain. Return meat to pan, add taco seasoning and all other ingredients. Add enough water to just cover the mixture. Heat thoroughly, at least 30 minutes. Add water if needed. Freezes well.

Or just use the crockpot. Just brown meat than add to crockpot with all the other indegredents.

I like to serve this dish over rice or grated cheese, corn chips, or avocado.

Thursday, November 13, 2008

Cowpoke Pasta Salad

1 lb box Barilla Piccolini Wagonwheel pasta
1 envelope Ranch dressing mix
1 cup mayonnaise
1/4 cup milk
1 cup frozen peas
1 cup frozen corn
1 cup raw carrots, sliced thin
1 bunch scallions, sliced
pepper to taste

Mix mayo, milk and ranch dressing until smooth. Set aside.

Cook pasta according to package directions, adding frozen veggies for last 2 minutes of cook time. Drain, then rinse with cold water. Toss with raw veggies, then add dressing and pepper to taste.

This is best if it gets to sit in the fridge a couple hours or more so flavors can marry. For thinner dressing, add more milk until desired consistency.

Lara's Notes: AWESOME!!! Logan was pratically begging me to make this again for dinner. I just pan-fried some chickend and served it on the side!

Wednesday, November 12, 2008

Crockpot Cranberry Barbecue Chicken

Crockpot Cranberry Barbecue Chicken
Katie (Katiedid) from Recipzaar

3-4 lb chicken pieces
1/2 tsp salt
1/2 tsp pepper
1/2 c celery, diced
1/2 c onion diced
1 (16 oz) can whole berry cranberry sauce
1 c barbecue sauce

Combine all ingredients in a slow cooker. Cover and bake on high for 4 hours or on low for 6-8 hours. Before serving, you may want to pull the meat out and thicken the sauce with flour or corn starch (optional).

Bread Recipe

Amish White Bread

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

Friday, November 7, 2008

Chris' Favorite Crispy 'Tators

5-7 medium size Potatoes, cut into bite size pieces
3-4 tablespoons Olive Oil
1 tsp Onion Powder
1/2 tsp Garlic Salt
1/2 tsp black pepper
1/2 tsp Paprika
1 1/2 tsp dried Chives
Toss potatos into a large ziplock bag. Pour in olive oil with the potatoes, seal bag and toss the potatoes in the bag to coat. Sprinkle seasonings in with the potatos and seal and toss again to coat. Pour pototaes onto a not stick baking sheet and bake in a preheated 325 degree over for 45 minutes. Stir potatoes and return to oven for an additional 10-20 minutes or until browned and crispy! Enjoy!

Lara's notes: So easy to make. I endedup doubling the recipe. The only thing I did diffent was I used dried minced onions instead of dried chives. Landon said the potatoes were AWESOME!!! I will make these again.

Super Easy Chicken Parmigiana

4 boneless chicken breasts
1/2 cup Italian seasoned breadcrumbs
1/2 cup parmesan cheese, grated
1 large egg, lightly beaten
2 tbsps. butter
1 (14 ounce) jar spaghetti sauce
1 cup mozzarella cheese, shredded

Place chicken between two sheets of heavy-duty plastic wrap and flatten using a meat mallet or rolling pin.

Combine bread crumbs and cheese. Dip chicken in beaten egg; dredge in breadcrumb mixture.

Melt butter in a large skillet; add chicken and brown on each side over medium-high heat.

Arrange chicken in a lightly greased 13×9 baking dish. Pour spaghetti sauce over chicken and sprinkle with mozzarella cheese. Cover and bake at 375º for 30 minutes or until thoroughly heated and chicken is no longer pink.

Makes 4 servings.

Lara's notes: I didn't bother to flatten the chicken. I just cut the chicken in half lenghtwise.

Awesome Bread Machine Dinner Rolls

I can’t say enough good things about these rolls ~ they are delicious! You do have to check the dough when it gets mixed up in the machine as you may have to add more flour so it isn’t sticky.

This is my standard roll recipe that I use for holidays and everyday dinners. I rarely have any leftover and when I do they are great to use to make a turkey or ham sandwich.

I make mine on the small side ~ probably about the size of a golf ball so I get more than 15. I usually have my whole jelly roll pan full after they have risen.

Awesome Bread Machine Rolls

1 cup water
2 Tbs butter, softened
1 egg
3 1/4 cups bread flour (start with 3 cups and see if you need the extra 1/4 cup ~ I always need it)
1/4 cup sugar
1 tsp salt
3 tsp yeast

Put all ingredients on the pan in the order recommended by the manufacturer. Use the dough cycle.

When finished, pull apart into 15 (or more) balls. Place on greased cookie sheet 2″ apart and brush with melted butter. Cover and set in slightly warm place to rise for about 30-40 minutes or until nearly doubled in size.

Bake at 375º for 12-15 minutes or until lightly golden brown. Remove and brush with butter again.

Makes 15 or more depending on size.

Sunday, November 2, 2008


3 ½ cups flour
½ cup salt
4 packages of unsweetened KoolAid
3 Tablespoons of oil
2 cups of boiling water

Mix the dry ingredients then slowly add the oil and water as you stir. Keep stirring until it is cool enough to knead. Knead well. Store in air tight containers.
*You can vary the flavor/color to suit your themes.