A classic-- my memories of this are of Hailey Fairbanks bringing them to our young women's lessons and passing them around with napkins to much on as she taught. It definitely helped keep our attention!
Muddy Buddies
9 cups (or 1 box) Rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/2 cup butter or margarine
1 tsp vanilla
1 1/2 cups icing sugar
1. In large bowl measure cereal; set aside.
2. In medium microwaveable bowl, microwave chocolate chips, peanut butter, and butter uncovered on high 1 minute; stir. Heat an additional 30 seconds until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into extra large resealable freezer bag.
3. Add icing sugar. Seal bag; shake until well coated. Store in airtight container in refrigerator.
Thursday, 10 January 2019
Broccoli Salad
I recently (in the last 2 years) started eating raw broccoli. I'm eating it like I need to catch up on all the years I missed. This is a favorite. Great for a bbq side.
Salad:
1 head broccoli, with leaves trimmed off
8 slices bacon, cooked, crumbled
1/2 cup red onion, chopped
1/4 cup raisins
1/4 cup dried cranberries
8 ounces sharp cheddar, cut into very small chunks
Dressing:
3/4 cup mayonnaise
2 Tbsp white vinegar
1/4 cup sugar
salt and pepper
1. Wash broccoli head. Cut the broccoli into flourets and bite-size pieces. Wash them thoroughly again. Dry on paper towels.
2. Add clean and dry broccoli pieces into a large mixing bowl. Add crumbled bacon, chopped onions, raisins, cranberries, and sliced cheddar cheese.
3. In a separate small mixing bowl, combine mayonnaise, white vinegar, and sugar ad whisk until well-combined. Add the desired amount of this salad dressing to the salad and toss to combine.
Salad:
1 head broccoli, with leaves trimmed off
8 slices bacon, cooked, crumbled
1/2 cup red onion, chopped
1/4 cup raisins
1/4 cup dried cranberries
8 ounces sharp cheddar, cut into very small chunks
Dressing:
3/4 cup mayonnaise
2 Tbsp white vinegar
1/4 cup sugar
salt and pepper
1. Wash broccoli head. Cut the broccoli into flourets and bite-size pieces. Wash them thoroughly again. Dry on paper towels.
2. Add clean and dry broccoli pieces into a large mixing bowl. Add crumbled bacon, chopped onions, raisins, cranberries, and sliced cheddar cheese.
3. In a separate small mixing bowl, combine mayonnaise, white vinegar, and sugar ad whisk until well-combined. Add the desired amount of this salad dressing to the salad and toss to combine.
Latia
A quick and easy favorite. When my father was living in Finland anytime he visited a home the wife quickly whipped up a batch served with jelly and other delicious toppings. I grew up with my Mummu making them in her latia pan, served with sprinkled sugar. My absolute favorite was waking up to a hug and the smell of latia.
3 eggs
1 cup milk
3 (generous) Tbsp flour
1/4 cup melted butter
Combine eggs, milk, and flour in bowl using whisk.
Melt 1/4 cup butter in frying pan. Once melted whisk into batter.
Cook latia in frying pan on low. The first side is done when you can see some butter start to pool on the top, flip and cook for 30 more seconds. Serve hot with sugar, jam, cream cheese, anything you want!
The latia batter is quite runny and thin, they cook fast!
3 eggs
1 cup milk
3 (generous) Tbsp flour
1/4 cup melted butter
Combine eggs, milk, and flour in bowl using whisk.
Melt 1/4 cup butter in frying pan. Once melted whisk into batter.
Cook latia in frying pan on low. The first side is done when you can see some butter start to pool on the top, flip and cook for 30 more seconds. Serve hot with sugar, jam, cream cheese, anything you want!
The latia batter is quite runny and thin, they cook fast!
Spicy Shredded Chicken Sandwiches with Lime Mayonnaise
A favorite. The jalapenos and mayo make the sandwich!
Spicy Shredded Chicken Sandwiches with Lime Mayonnaise
1/2 cup mayonnaise
1 lime
Salt and fresh ground black pepper
1 baguette
1 cup shredded chicken, warmed
4 red lettuce leaves
4 slices tomato
Handful of cilantro leaves
1/4 cup pickled jalapeno slices or more
Make Lime Mayo
In a bowl, stir the mayonnaise with the zest and juice of one lime. Season with salt and pepper to taste.
Make Sandwiches
Slice the baguette in half to make two smaller baguettes then slit them lengthwise, and then use your fingers to hollow out the insides, making a trough in both halves.
Generously spread the inside of the bread with mayonnaise. Start from the bottom portion of bread, layer the rest of the ingredients (chicken, jalepenos, tomatos, lettuce). Close the sandwiches then cut in half for easy eating.
Spicy Shredded Chicken Sandwiches with Lime Mayonnaise
1/2 cup mayonnaise
1 lime
Salt and fresh ground black pepper
1 baguette
1 cup shredded chicken, warmed
4 red lettuce leaves
4 slices tomato
Handful of cilantro leaves
1/4 cup pickled jalapeno slices or more
Make Lime Mayo
In a bowl, stir the mayonnaise with the zest and juice of one lime. Season with salt and pepper to taste.
Make Sandwiches
Slice the baguette in half to make two smaller baguettes then slit them lengthwise, and then use your fingers to hollow out the insides, making a trough in both halves.
Generously spread the inside of the bread with mayonnaise. Start from the bottom portion of bread, layer the rest of the ingredients (chicken, jalepenos, tomatos, lettuce). Close the sandwiches then cut in half for easy eating.
Zuppa Toscana
Olive Garden copy-cat recipe. Perfect for a chill evening, and even better with homemade breadsticks. Mmmm.
1 lb bulk mild italian sausage
1 1/4 tsp crushed red pepper flakes (1/2 tsp)
4 slices bacon cut into 1/2 inch pieces
1 large onion, diced
1 Tbsp minced garlic
5 (13.75 oz) cans chicken broth (low sodium)
6 potatoes, thinly sliced (or 3 large russets)
1 cup heavy cream
1/4 bunch fresh spinach or kale, with tough stems removed (about 2 cups)
1. Cook the italian sausage and red pepper flakes ina dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10-15 minutes. Drain and set aside.
2. Cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach/kale into the soup just before serving.
Tips:
I prefer kale instead of spinach (more crunch)
Rinse the sausages in hot water to avoid orange soup
5 potatoes cut thick and 2 potatoes sliced thin, will boil down to thicken your broth
For freezing:
May double or quadruple for freezing.
After step 2, add the sausage and red pepper back in with bacon, onion, and garlic. Mix and let cool, put meat mixture into freezer bag. Thaw when ready to use. Use chicken soup base to make broth and heat like step 3- only waiting to put the meat mixture back in after potatoes have cooked.
1 lb bulk mild italian sausage
1 1/4 tsp crushed red pepper flakes (1/2 tsp)
4 slices bacon cut into 1/2 inch pieces
1 large onion, diced
1 Tbsp minced garlic
5 (13.75 oz) cans chicken broth (low sodium)
6 potatoes, thinly sliced (or 3 large russets)
1 cup heavy cream
1/4 bunch fresh spinach or kale, with tough stems removed (about 2 cups)
1. Cook the italian sausage and red pepper flakes ina dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10-15 minutes. Drain and set aside.
2. Cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach/kale into the soup just before serving.
Tips:
I prefer kale instead of spinach (more crunch)
Rinse the sausages in hot water to avoid orange soup
5 potatoes cut thick and 2 potatoes sliced thin, will boil down to thicken your broth
For freezing:
May double or quadruple for freezing.
After step 2, add the sausage and red pepper back in with bacon, onion, and garlic. Mix and let cool, put meat mixture into freezer bag. Thaw when ready to use. Use chicken soup base to make broth and heat like step 3- only waiting to put the meat mixture back in after potatoes have cooked.
Overnight Crusty Bread
A fool-proof artisan bread, easy to change and add to for any occasion.
Overnight Crusty Bread
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12- 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake and additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Itterations:
Zest from 1 lemon
Rosemary
2 1/2 cups shredded gruyere cheese
add and mix well with dry ingredients before adding water
3/4 cup cranberries
Zest from 1 orange
1/2 cup slivered almonds
add and mix well with dry ingredients before adding water
Other Ideas:
Jalapeno cheddar
pepper jack cheese
raisin walnut cinammon
sharp cheddar
pumpkin, sunflower poppy seed
lemon thyme asiago
mixed her with rosemary
chives and thyme
Overnight Crusty Bread
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12- 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake and additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Itterations:
Zest from 1 lemon
Rosemary
2 1/2 cups shredded gruyere cheese
add and mix well with dry ingredients before adding water
3/4 cup cranberries
Zest from 1 orange
1/2 cup slivered almonds
add and mix well with dry ingredients before adding water
Other Ideas:
Jalapeno cheddar
pepper jack cheese
raisin walnut cinammon
sharp cheddar
pumpkin, sunflower poppy seed
lemon thyme asiago
mixed her with rosemary
chives and thyme
Taza's Chocolate Chip Cookies
So far, the only cookies that have come close to what I'm looking for! I haven't experimented with them enough yet, I still find them a little to sweet... next I'll try extra salt and cutting back a little on the sugar. But even as is--- so so good.
Taza's Chocolate Chip Cookies
1 cup butter (8 oz)
1 cup sugar (220 g)
1 cup brown sugar (180 g)
2 eggs
1 tsp vanilla
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3 1/4 cups flour (390 g) give or take a little, depending on your climate. make sure it's not sticky!
1 cup (or more!) chocolate chips
Cream butter, add sugars, mix.
Add eggs and vanilla
Mix the dry ingredients separately in a large bowl. Gradually Mix into butter/sugar mixture. Add chocolate chips.
Bake at 350 degrees for 8-10 minutes. Makes about 2 dozen.
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