Taco Soup

1lb ground beef 1 can sweet corn
1 14 oz can black beans
1 14 oz can white or red beans
2 14 oz cans mexican stewed tomatoes
1 package dry ranch dressing mix
1 chopped onion
1 package dry taco seasoning

Saute onions and brown beef together.  Add all other ingredients and simmer.  Serve hot! Eat with tortilla chips and cheese--obviously!

Rebecca Wendel

Green Bean Casserole

3 lbs Fresh green beans chopped and blanched in salted water to desired tenderness Salt and pepper
Can of french onions
2 T. fresh chopped chives (I have never put these in but it might be good)
2 T. of fresh chopped thyme or 1 tsp. dried thyme leaves
4 T. grated parmesan
5 T. olive oil
2 pounds mixed mushrooms (button, crimini, white, shiitake)
1/2 cup chopped onion
1 cup heavy cream

Heat oven to 375. Saute onions and mushrooms in olive oil over medium heat. Salt and pepper. Cook until mushrooms release their liquid, about 10 minutes.

Pour in the heavy cream, thyme, chives and cook for 5 minutes. Add the drained green beans and stir.  Put mixture in a prepared baking dish, top with french onions and sprinkle on parmesan cheese. Bake until everything is bubbly!  About 20-25 minutes.

Rebecca Wendel

Cheesecake

Cookie Crust

Makes two 10-inch shells
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
4 large egg yolks
1 1/2 tablespoons pure vanilla extract
2 3/4 cups all-purpose flour
1/8 teaspoon salt

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add yolks, one at a time; beat well after each addition. Beat in vanilla. Add flour and salt; beat until mixture just comes together.

Divide mixture in half. Use immediately, or chill until ready to use. Wrap each half in plastic, and store in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Cream Cheesecake

Makes one 10-inch cake

1/2 cup all-purpose flour, plus more for work surface
1/2 recipe Cream Cheesecake Cookie Crust
3 1/2 pounds cream cheese, room temperature
2 1/4 cups sugar
5 large eggs
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract

Directions

Preheat oven to 350 degrees. On a lightly floured piece of parchment paper, roll out cookie-crust dough to slightly more than 1/8 inch thick. Place the bottom of a 10-inch springform pan on top, and use a paring knife to cut out a round about 1/4 inch larger than the pan. Place dough on top of springform base; freeze 15 minutes.

Remove dough from freezer; place on baking sheet. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool.

Butter sides of springform pan, and insert cooled bottom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium until light and fluffy, about 3 minutes. In a small bowl, combine sugar and flour. With mixer on low, gradually add sugar mixture to cream cheese; continue beating until smooth, scraping sides of bowl occasionally. Add eggs, one at a time, beating until smooth after each addition and scraping bowl as necessary. Add sour cream and vanilla; beat until smooth.

Pour mixture into prepared pan. Place on a Silpat-lined baking sheet, and bake until top is golden, about 1 hour and 40 minutes, rotating pan halfway through. Turn off oven, and prop open door; let cool completely. Remove from oven; leave in pan. Cover with plastic wrap. Refrigerate until well chilled, at least 6 hours or overnight.

**To prevent cracking add 1-2 T flour and bake in a water bath--be sure to wrap springform pan in foil first to keep the water out!

From Martha Stewart

Grandma Wallace’s Thick, Soft & Chewy Chocolate Chip Cookies

18 Cookies:
1 ¼ Cup Flour
½ tsp Baking Soda
¼ tsp Salt
½ cup Butter or Margarine, softened
¾ cup firmly packed brown sugar
½ tsp Vanilla
1 Egg
1 cup Chocolate chips


68 Cookies:
3 ¾ cup Flour
1 ½ tsp Baking Soda
¾ tsp Salt
1 ½ cup butter or Margarine, softened
2 ¼ cup firmly packed brown sugar
2 tsp Vanilla
3 Eggs
1 bag chocolate chips



Sift together flour, baking soda and salt. Set aside. Beat butter, brown sugar and vanilla on medium speed until creamy. Beat in egg, mix well. Add flour mixture, beat slowly to incorporate, then beat to blend well. Add up to ½ cup extra flour if dough is too gooey. Stir in chocolate chips. Drop 2 TBLS portions onto a baking sheet. Bake at 400° for 6-7 minutes. If there are 2 pans in one over, switch at halftime. Cool on pan for about 5 minutes. Cookies are done if brown around edges and a 1-inch circle is still pale.

***you can also add white chocolate chips, M&M’s, etc.

Sidney Wallace

Great, Great Grandma Wallace’s Chicken Casserole

1-2 Boxes stuffing—herb and butter or chicken flavor
1 pound cooked chicken, cubed

Press stuffing in the bottom of a greased 9x13 pan. Put cooked chicken on top of stuffing.

Chicken Custard
**Prepare in large heavy pan
1 cup butter, melted
Mix 1 cup milk and 1 cup flour into a smooth paste in a small bowl add to butter.
To melted butter add 4 cups chicken broth and 2 tsp salt. Cook until thick. Crack 4 eggs in separate bowl and beat well. Pour ½ cup of hot mixture into eggs to temper the eggs. Pour the eggs into pan. If lumpy, put in blender. Cook 3-4 minutes until thick and bubbly. Pour custard over chicken. Top with bread crumbs. Bake at 350° for 20-25 minutes.

Kolache

1 tablespoon sugar
2 Packages yeast (4 1/2 teaspoons)
½ cup warm water (105 – 115 degrees)
2 cups milk
½ cup (plus 2 tablespoons) butter
2 egg yolks
½ cup sugar
6¼ cups flour, shifted
1 ½ sticks of melted butter

Sprinkle sugar over the yeast and dissolve in lukewarm water.
Heat milk in saucepan and then add ½ cup (plus 2 tablespoons) butter in milk.
Let cool and then add salt, egg yolks, and sugar.
Mix the milk mixture and the yeast mixture.
Add flour gradually and work by hand, or mixer, until glossy.
Cover and place in warm place and let rise until double in bulk (45 – 60 minutes).
Beat dough down and pinch into egg sized portions.
Flatten the dough balls out and wrap around your favorite filling. Pinch the edges together and put crease on the bottom.
Let rise about 15 minutes.
Bake at about 350 for 15 minutes.
Butter the Kolaches with the melted butter as soon as they come out of the oven.

Source: http://www.angelfire.com/tx5/texasczech/kolaches/Kolache%20recipe.htm
The above web page has some recipes for fillings.

Butterfingers

1 Cup Peanut Butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water
Melted Milk Chocolate

Cook syrup, sugar, and water to 310 F. Remove from heat.
Stir in warmed peanut butter (warm slightly in microwave)
until well blended. Pour into a greased (buttered) 8" X 8" pan.
Score mixture into desired size bars.
When COMPLETELY cool, dip in melted milk chocolate
(use a double boiler to SLOWLY melt) and set on wax paper
until chocolate has hardened.

Dark Chocolate Mouse

3 oz unsweetened chocolate, broken into ½ oz pieces
2 cups heavy cream
¾ cup sugar

Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap and allow to heat for 4 to 5 minutes. Remove from heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl, using a rubber spatula to remove all of the chocolate from the double boiler.

Place the heavy cream and sugar in a well chilled bowl of an electric mixer with the whisk attachment. Mix on medium speed until soft peaks form, about 4 to 5 minutes.

Using a hand-held whisk, vigorously whisk 1 ½ cups of the whipped cream into the melted chocolate, scrape down the bowl with a rubber spatula, and continue to whisk until the cream and chocolate are completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and fold until smooth.

Transfer to a plastic container and chill 2 to 3 hours before serving.

Rosemary Ravsten

Pizza Popcorn

4 TBLS (1/2 stick) butter
1 clove garlic, minced
¼ tsp oregano
¼ tsp basil
8 cups popped popcorn
½ tsp onion salt
2 TBLS parmesan cheese

OR

½ tsp garlic salt
½ stick butter or margarine
¼ tsp basil
¼ tsp oregano
2 TBLS parmesan cheese
8 cups popped popcorn

Melt butter in small saucepan; stir in garlic, oregano and basil. 1-2 minutes. Pour over popped popcorn in a large bowl; sprinkle with onion salt and parmesan cheese. Toss until lightly coated.

Rosemary Ravsten

The Best Hot Chocolate Ever

10 oz best quality bitter-sweet or semi-sweet chocolate, chopped
2 quarts milk
1 tsp vanilla

Combine chocolate and milk in a large saucepan over medium heat. Whisk until chocolate is melted and milk is very hot and frothy, about 20 minutes. Remove from heat and add vanilla; pour into blender, filling halfway. Blend holding lid in place (the hot liquid will expand) until frothy. Serve immediately. Blend remaining mixture and serve.

Rosemary Ravsten

Crisp Waffles

2 eggs, separated
1 ¾ cup milk or buttermilk
½ cup butter, melted or vegetable oil
2 cups flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt

Heat waffle iron. Separate eggs. Beat egg whites until fluffy. Mix remaining ingredients until smooth. Fold in egg whites. Pour about 1/3 cup batter onto hot waffle iron. Bake 5-7 minutes or until crispy.

Rosemary Ravsten

Minestrone

Olive oil
1-3 clove garlic chopped (I usually use about 3 because I love garlic)
1 onion chopped
1-2 stalks celery sliced
2 cups (one 15 oz can) chicken stock
2 cups water
1 tsp. salt
2 cups cooked beans (use anything! Navy, Red, Black etc.)
1 28 oz can Italian style tomatoes (I usually blend it first because I don't like tomato chunks)
1/4 head of cabbage
1 zucchini
2-3 cups pasta (use anything again! Hooray!)
Parsley
Pepper


In a large pan sauté garlic and onion in oil about 5 min. Add celery and continue to saute vegetables about 10 minutes total. Add chicken stock, water, salt, cooked beans, tomatoes and cabbage. Bring to a boil, cover and let simmer about 30 minutes. Add zucchini, pasta, parsley and pepper and cook till pasta is done. It makes about 6-8 servings but Matt and I love it and eat a lot so that could be low. Haha.


I love this recipe because you could probably change it however you want and it will still be good!

Melissa Meng

Pizza Dough

3/4 c. warm water
1 T. yeast
3 T. oil
1 t. basil
1 t. marjoram
1/2 t. onion salt
1/2 t. garlic salt
1 t. salt
2 c. flour

Dissolve yeast in water (until foamy). Add other ingredients. Mix well with dough hook. Let rest 10-15 minutes. Roll out, add toppings. Bake @ 400 until cheese in center is melted and edges begin to turn golden brown (12-15 minutes).

Natalie Hardy

Papa John’s Pizza Sauce

1 Can tomato puree or 1 6 oz can tomato paste plus one can of water
¼ Cup Water
1 tsp Sugar
1 tsp Olive Oil
¼ tsp Lemon Juice
¼ tsp Salt
¼ tsp Oregano
1/8 tsp Basil
1/8 tsp Thyme
1/8 tsp Garlic Powder

Combine all ingredients into a small saucepan over medium heat. Bring to a boil. Reduce heat and let simmer for 15-20 minutes.

Yield: 1 cup

Rolo Cookies

1 Devil’s Food Cake mix
2 Eggs
1/3 Cup Vegetable Oil
1 bag of Rolos or 5-6 small rolls of Rolos

Mix cake mix, eggs and oil until smooth. Scoop into one-inch balls and place Rolo in center being sure to wrap dough all the way around the Rolo.

Bake at 350° on ungreased cookie sheet for 8 to 10 minutes.

Yield: about 3 dozen

Rebecca Wendel

Red Velvet Cookies

2 one-ounce squares unsweetened baking chocolate
½ cup butter, softened
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
½ tsp baking soda
½ tsp salt
1 large egg
1 TBLS red food coloring
¾ cup sour cream
2 cups flour (pack it down in the cup when you measure)
1 cup semi-sweet chocolate chips

Grease cookie sheets and preheat oven to 375°. Put chocolate in a small bowl and melt in microwave for about 90 seconds. Stir until smooth. Set aside and let cool.

Combine butter, brown sugar and white sugar. Mix until smooth. Add baking soda and salt. Beat mixture on medium speed for about one minute or until mixed well. Add the egg and beat on medium speed until batter is smooth, about one minute. Add red food coloring. Mix for 30 seconds. Scrape down bowl. Add the melted chocolate and mix for another minute on medium speed. Scrape down bowl again. Add 1 cup of flour. Once flour is mixed in, add the sour cream. Scrape down bowl again. Add the remaining flour (1 cup) and mix well. Mix in chocolate chips.

Drop teaspoon sized balls onto prepared cookie sheets. If dough is too sticky chill it in the fridge for about 30 minutes. Bake at 375° for 9 to 11 minutes, or until they rise and become firm. Cool for about 2-3 minutes on the cookie sheet and move to a wire rack to finish cooling.

Cream Cheese Frosting

¼ cup softened butter
4 ounces softened cream cheese
½ tsp vanilla
2 cups powdered sugar

Mix the butter, cream cheese and vanilla until smooth. Slowly add the powdered sugar. Mix until smooth. Frost cooled cookies.

Variation: Brush the tops of the cookies with melted raspberry jam, let it dry, and then frost with cream cheese frosting.

GUACAMOLE

2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Grandma Sidney Wallace’s Bread

Follow the general directions in the Utah State University Extension Service “Yeast Breads” booklet. This recipe makes four loaves, plus a little over for rolls, scones, small loaf, etc.

Ingredients:
14 c flour (Any flour may be used; white, unbleached, whole wheat, rye, triticale, bread flour, etc. I use “bread flour” for white bread, and use “some” bread flour in the other kinds of bread. For “whole wheat” bread I use 5 or 6 C. stone-ground whole wheat flour with bread flour.)
5 c lukewarm water
1 ½ c powdered milk (If fresh milk is used follow directions for “scalding.)
1 c (2 squares) melted margarine.
1 c honey (or brown sugar or white sugar)
2 Tbs salt
Softened yeast (proofed): 1 Tbs + s t. yeast in ½ c lukewarm water with a Tbs sugar. Stir and let bubble).

Optional, but fantastic:
2 “globs” liquid lecithin.
¾ c gluten flour (expensive kind)
(The lecithin, gluten flour and special yeast may be purchased at “Kitchen Kneads” (Magic Mill), 725 West Riverdale Road, phone 399-3221.)

Directions:
Pour lukewarm water in mixing bowl, add melted fat, sweetener (honey, etc.) and salt, and start mixing.
Gradually add about 4 c of the flour, then the powdered milk, gluten flour, and lecithin. (Lecithin is very “sticky.” Pour it into the dough, wipe lip of bottle with paper towel without touching lecithin. Discard towel.)
Add more of the flour and then add the softened yeast. (The yeast must be added only after part of the flour has been added. If done before, the yeast will bond to the fat and not be as effective.)
Keep adding the flour until the mix is no longer “sticky,” but is a soft dough. If mixing with a dough hook, knead the dough for about 8 min. If by hand, knead the dough for about 10-15 min. This is important!

Follow directions in booklet for bread rising, kneading, and placing in bread pans. Let rise until double. Punch down. Shape into loaves and let rise until almost double.

Pre-heat oven to 500˚. Put bread in oven while lowering to 450˚. Bake at 450˚ for only 10 min, then lower oven heat to 375˚ for remaining 20-25 min.

French Bread

1 ½ c. warm water
1 Tbl. yeast
1 Tbl. sugar
1 Tbl. oil
1 ½ tsp. salt
4 c. flour

Dissolve yeast in warm water, sugar and oil. Add rest of ingredients. Stir until well mixed. Let rise 1 hour; punch down. Shape into 2 long loaves. Sprinkle with cornmeal. Place loaves on pan. Brush with egg whites. Sprinkle with sesame or poppy seeds and slice across about ¼” deep three times. Let rise ½ hr. Bake at 400 degrees for 20-25 mins. or until lightly brown. (Note: Anyone can make this bread because it doesn’t have to be kneaded.)

Alfredo

1 or 2 garlic cloves minced
½ cup butter
3/4 cup heavy cream (I add a little more)
½ cup Parmesan cheese
Saute garlic in butter than add cream and cheese. Cook in low for 10 minutes. Serve over cooked Fettuccine. I top with tomatoes and bacon.