Honey Wheat Bread

1 (.25 ounce) package rapid rise yeast
1 tsp. sugar
1/2 cup warm water
1 (12 ounce) can evaporated milk
1/4 cup water
1/4 cup melted butter
1/4 cup honey
2 tsp salt
2 cups whole wheat flour
3 cups bread flour

1. Dissolve yeast and sugar in 1/2 cup water warm water.

2. Combine milk, 1/4 cup water, butter, honey, salt and wheat flour in mixer. Mix in yeast mixture, and let rest 15 minutes. Add white flour and process until dough forms a ball. Knead dough for 80 seconds in mixer or 10 minutes by hand. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.

3. Punch down and divide dough in half. Roll out each half and pound out the bubbles. Form into loaves, and place in 9x5 bread pans. Butter the tops of the dough and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.

4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F.

5. Bake for 25 to 35 miutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Burger Bundles

1 lb. Hamburger
1 C. Stuffing (prepared according to box directions)
1/2 C. Evaporated milk

Sauce:
1 can Cream of mushroom soup
2 tsp Worchestershire sauce
1 Tbsp Ketchup
(I also added some of the evaporated milk)

Mix 1/2 c. milk with hamburger. (I also added seasonings) Make palm sized hamburger patty. Add a small amount of prepared stuffing to hamburger patty. Wrap sides of hamburger around the stuffing. Should look like a large meatball with the stuffing inside.

Place burger bundles in greased pan. Pour sauce over top. Cover, bake at 350 for 45 min to 1 hour. I served this with rice.

Meat Loaf

1 ½ lbs. ground beef
3 slices bread broken into little pieces (white or wheat is fine)
1 C. Sprite or 7-Up
1 egg slightly beaten
1/3 c. chopped onion
1 1/3 t. salt
½ t. thyme
½ t. sage
½ t. garlic salt
Combine and mix all of the above ingredients.

In a separate bowl, combine ½ c. salsa and 1 T Worcestershire sauce and place in the bottom of a bread pan. Form the meat mixture into a loaf and place on top of the salsa mixture. Put ketchup over the entire top of the meat.

Bake at 350 for 1 ¼ - 1 ½ hours.

Chocolate Chip Cheese Ball

1 package (8 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 tsp vanilla
3/4 cup powdered sugar
2 tbs brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hours. Just before serving, roll cheese ball in pecans. Server with graham crackers.

Martha Stewarts Cream Cheese Frosting

6 Tbsp Cream Cheese, Softened
1/3 cup Butter
1 ¾ cup Powdered Sugar
1 Tbsp Cream
1 tsp Vanilla

Mix all ingredients together. Blend till smooth

Perfect Gingerbread Cookies

6 cups Flour
1 ½ tsp Baking Soda
½ tsp Baking Powder
1 tsp Salt
2 tsp Ground Cinnamon
½ tsp Ground Allspice
½ tsp Ground Cloves
2 pinches Ground Nutmeg
1 ½ tsp Ground Ginger
1 cup White Sugar
1 cup Brown Sugar
1 cup Molasses
2 Tbsp Butter, Softened
2 Tbsp Canola Oil
3/4 Cup Apple Sauce
1/2 Cup Water
1/4 Cup Liquid Egg Substitue
1 tsp Vanilla Extract
1 1/2 tsp Ground Cinnamon
1 1/2 tsp White Sugar

1 -Whisk Flour, Baking Soda, Baking Powder, Salt, 2 tsp Cinnamon, allspice, cloves, nutmeg, and ginger in bowl; set aside
2 – Beat together 1 cup white sugar, brown sugar, molasses, butter, canola oil, applesauce, water, egg substitute, and vanilla in lg bowl until evenly combined. Stir in the flour mixture to make a soft, thick, not-very-sticky dough. Cover and refrigerate 30 minutes. Stir together 1 ½ tsp cinnamon w/ 1 ½ tsp Sugar in a small bowl; set aside
3- Roll dough on a heavily floured surface to a thickness of ¼ inch. Cut into shapes using cookie cutter. Place on prepared baking sheet and sprinkle with cinnamon/sugar mixture.
4- Bake in preheated oven until edges are golden, and the bottoms are slightly darker. Cool on wire rack
Bake 350 degrees for 9 to 11 minutes. Makes 72 cookies

I topped this recipe with the Martha Stewart Cream Cheese Frosting.
** I also halves this recipe when I made it.

Chicken Cheese Soup

This is the recipe that Amy Osborne made for the Newman Family Christmas Party

12 cups water
1/4 cup chicken broth granules (or 13 cubes)
1 1/2 cup carrots, sliced
1/2 cup onion, chopped
1/2 cup celery, chopped
1 cup butter
1 cup flour
1 frozen peas
2-3 cups chicken, cooked and copped bite size
8 oz Cheez Whiz

Boil water and granules together. Add vegetables, except peas. Cook until almost tender. In separate bowl, blend flour and melted butter. Add cooled portion of broth to flour and butter. Gradually add to soup. Add peas, bring to boil. Stir in Cheez until melted. Do Not Boil. Add chicken.

Honey Pecan Chicken

8 boneless, skinless chicken breast halves
2 cups orange juice
2 T. butter
1/2 cup honey
1 pkg Stove Top Stuffing
1/3 c. pecan pieces
8 slices bacon

Pound chicken to even thickness (about 1/2 inch) Heat orange juice, butter and honey for 2 minutes in microwave, then mix with Stuffing mix, including seasoning packet, and pecans. Set aside for 5 minutes. Cut bacon lenghtwise into 16 strips. Place on bakingsheet criss cross. Place a slice of chicken ontop, top with stuffing mixture, and cross bacon over top. Bake at 350 for 45 minutes.

Salad Dressing

This recipe comes from one of my favorite books, The Essential Mormon Cookbook.
1/2 cup red wine vinegar
1 cup sugar
1/2 onion, chopped
1 1/2 tsp salt
2 tsp mustard
1 cup salad oil

In blender mix all ingredients, except oil. Add oil and blend again.

Pumpkin Squares

4 eggs
1 cup oil
2 cups sugar
1 tsp vanilla
2 cups pumpkin (or 1 small can)
-cream together
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
1/2 tsp nutmeg
mix well, spray large cookie sheet, spread batter and bake at 350 for 15-20 min. Let cool completely before frosting.

Frosting
1 8oz cream cheese
1 cup butter
1 tsp vanilla
2 cups powdered sugar
mix until smooth and spread over bars.

Salad

This is a yummy salad recipe from my 1st counselor and friend, Lorene.

Broccoli
Cauliflower
1 C. Sunflower seeds
1 C. Craisins
Bacon

Dressing : (Add to salad a little at a time. It's easy to use too much dressing)
1 C. Mayonaise
2 T. White vinegar
1/2 C. Sugar

Banana Cream Pie

3/4 cup White sugar
1/3 cup all -purpose flour
1/4 tsp salt
2 cups milk
3 egg yolks, beaten
2 tbsp butter
1 1/4 tsp vanilla extract
1 pie crust, baked
4 bananas, sliced

1. In a saucepan, combine the sugar, flour and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately ad the egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Bake at 350 degrees F for 12 - 15 minutes. Chill for an hour.

Top with Whipping Cream and additional banana slices if desired

Cherie's Bread Stuffing

Original Recipe
3 Tbsp chopped onion
1/4 cup butter or Margarine
4 cups dry bread cubes (about 7 slices)
1/4 tsp salt
1/4 tsp pepper
1/2 tsp poultry seasoning
1/2 tsp ground sage
2 to 4 Tbsp water or chicken broth

Cook onion in butter. Combine with bread and seasonings. Toss with enough liquid to moisten. Makes 3 cups stuffing, or enough stuffing for a 4 to 5 pound turkey. Double recipe for 10 pound turkey.

Bulk for Big Groups 6x
2 loaves white bread torn apart
18 Tbsp Onion (Little over 1 cup)
1 1/2 cup Butter
1 1/2 tsp salt
1 1/2 tsp pepper
3 tsp Poultry Seasoning
3 tsp Sage
12 - 24 Tbsp Broth

Grandma Newmans Ribbon Jello

2 small pkg or 1 large pkg Green Lime Jello
2 small pkg or 1 large pkg Red Raspberry Jello
1 small pkg Yellow Lemon Jello
8 oz Cream Cheese - room temp
1 (10oz) can Crushed Pineapple - Don't Drain
2 cups Mini Marshmallows

1st Layer- Green
Prepare Lime Jello according to pkg. Chill until this layer is completely set

2nd Layer - Yellow
Dissolve Lemon jello in 1 cup hot water, then add mini marshmallows. In a blender combine the cream cheese and pineapple, blend together, then add the marshmallow mixture, blend together. Pour over the "Set" Green layer. Chill until completely firm.

3rd Layer - Red
Dissolve Jello with 2 cups hot water and 1 1/2 Cold Water. Let this cool down so it's not hot and turning cold and starting to set, then pour it over the Lemon layer, Chill until firm

*Notes: This is easiest to prepare in two days. Day one in the morning do the lime layer, that night do the Lemon layer, the next morning prepare the Red layer.

Make sure each layer is completely set before adding the next layer or the layers will blend together.

Corn Casserole

A Thanksgiving Classic


1 can (16oz) Cream Style Corn
1 can (16 oz) Corn Kernels - drained
1 box Jiffy Corn Muffin Mix
1 cup Sour Cream (light)
1 Egg
1/2 cup Butter - Melted

In large bowl mix all ingredients together. Blend well
Spoon into 9x13 pan coated with cooking spray

Bake at 350 for 30 minutes (Closer to 45 - 50 Minutes)

Extra notes. Cook until golden brown and no longer runny. Can turn this into a Mexican dish by adding peppers and seasonings.

Black Bean Couscous Salad

1 Cup uncooked couscous
1 1/4 Cups chicken broth
3 Tbs extra virgin olive oil
2 Tbs fresh lime juice
1 tsp red wine vinegar
1/2 tsp ground cumin
8 Green onions, chopped
1 Red bell pepper, seeded and chopped
1/4 Cup chopped fresh cilantro
1 Cup frozen corn kernels, thawed
2 Cans black beans, drained
Salt and pepper to taste

Bring chicken broth to a boil, stir in couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whish together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous. Add to the bowl with the vegetables and mix well. Season with salt and pepper to tast and serve at once or refrigerate until ready to serve.

Tortilla Soup

4 corn tortillas, but into 1 inch pieces

1 large onion, chopped

4-6 garlic cloves, minced

2 T dried cilantro

3 T. veg. oil

2 cups chopped cooked chicken (I use canned)

2 quarts chicken broth

1 (14.5 ounce) chopped tomatoes

1 (10 ounce) can tomatoes and green chilies

1 T. ground cumin

1 bay leaf (I usually leave this out)

½ t. pepper

4-8 corn tortillas, cut into ¼ inch strips

½ veg. oil

2 cups (8 ounces) shredded Monterey jack or Mozzarella cheese

Avocado slices (optional)

Sauté first 4 ingredients in 3 tablespoons hot oil in large pan for 5 minutes. Add chicken and next 6 ingredients. Bring mixture to a boil; reduce heat, and simmer 30 minutes. Discard bay leaf.

Fry tortilla strips in ½ c hot oil in a large skillet until crisp. Drain on paper towels.

Sprinkle fried strips and cheese over each serving. Top with avocado if desired.

Milk Chocolate/Caramel-covered Apples w/ Heath Bar

3 wooden dowels
3 large Granny Smith apples
37 Milk Maid caramels
1 T water
2 C milk chocolate chips
2 T Crisco Shortening
3 - 4 Heath bars or favorite candy bar

Wash apples to get the wax off. Dry and insert sticks into the center of the apples.
Unwrap caramels and place in glass bowl (microwavable) with water. Heat in microwave for about 3 minutes. Watch closely and take out and stir when it STARTS to bubble. If it bubbles too much the caramel will dry too hard. Don't let the cramel get too thin - stir it to the right consistency. Dip apples into caramel, allowing the extra caramel to drip off - use a spoon to work the extra cramel off the apple. Place dipped apples on large cookie sheet that is covered with wax paper and sprayed with cooking oil. Refrigerate for at least 30 minutes, overnight is even better. Next morning, if the caramel puddles around the apple, run some water over your fingers and push the caramel back up the apple before you dip it into the chocolate.

While waiting for the caramel to set up, prepare the candy bar topping by chopping the bars into small pieces.

Next, melt chocolate chips in a glass bowl- 50% power for 45 seconds at a time. Once the chips start to get soft, add Crisco and return to microwave for 30 seconds at 50% power. Remove and stir well to ensure no lumps. Do not let chocolate chips get too runny - doesn't stay on the apple. Dip the apples into the chocolate. Sprinkle on the candy bar topping and then pat onto chocolate. Return to fridge on wax paper (no spray) and let the chocolate set up for about 20 minutes.

Peach Pie

Cheryl....here's a really good peach pie recipe...and it's easy!!!

4 C. sliced peaches
add 2 T. sugar and 2 T. lemon juice and let sit for 15 minutes.

Pour off juice from peaches, add enough orange juice to make a cup. Warm juice up in a sauce pan on stove with 2 T. butter or margarine. Pour a small amount into a container and whisk in 3 T. of cornstarch. Add back into the mixture on the sauce pan and stir on medium high heat until thickened. Sweeten with sugar to taste. Mix in peaches. Pour into cooled pie shell and let sit until set.

Peach Pie

Does anyone have an easy and delicious fresh peach pie recipe?