Peppermint Ice Cream

Peppermint Ice Cream

4 c. whole milk
2 c. sugar
1 tsp. salt
3 c. half n half (or half cream/half milk)
1-1/2 t. vanilla
4 c. whipping cream
2 c. peppermint candy, crushed

Scald milk until bubbles form around the edge.  Remove from heat and add sugar and salt.  Stir until dissolved. Stir in half and half, vanilla and whipping cream.  Cover and refrigerate until cold.  Stir crushed peppermints into chilled mixture right before freezing.  Pour into ice cream maker and freeze according to manufacturer's directions.

*Place peppermint candies in a ziploc plastic bag and crush with a mallet or hammer.

Great served with chocolate sauce and extra crushed peppermint candies on top.

Source: Ann Bowen

Hot fudge topping

Hot Fudge topping

In a Double boiler:

Melt 1 cube of butter and 

9 T cocoa —stir

Add 3 cups of sugar very slowly 

Add 1 can evaporated milk very slowly 

1 or 2 tsp vanilla

Source: Linda Paulson!

Homemade Mayo

Step 1

1 large egg yolk (at room temp)

Step 2

½ tsp mustard, dry or prepared (optional)
½-1 Tbsp apple cider vinegar or lemon juice
¼ tsp salt

Step 3

¾ c. expeller-pressed oil (safflower or avocado oil)
Salt and white pepper to taste (optional)

Directions:

1. Beat egg yolk in a large bowl for 1 minute onlow speed using a blender or hand-held mixer until it is thick.
2. Add the mustard, vinegar, and salt and beat for another 30 seconds.
3. Slowly drizzle oil into the egg mixture with the blender/beater on high. This will take several minutes. Do not stop blending or beating until the mixture thickens.
4. Taste your mayonnaise and season with extra salt, pepper and vinegar as desired.
5. Store in a glass jar in the refrigerator for up to 3 weeks.

Source: Nutritional weight & wellness

Sprite chicken

Sprite chicken

1 cup vegetable oil
1 cup soy sauce
1/4 tsp. garlic powder
1 T. horseradish
2 cups Sprite or 7-up
8 skinless, boneless chicken breasts

Mix together and add chicken.  Marinate at least 8 hours or overnight.  Barbecue on grill until meat is cooked. 

Source:
2001 Neighborhood Cookbook

Meatballs with stuffing (need recipe)

Mom made meatballs with stuffing in them and gravy, they were delicious!  I need to get the recipe.

Frito's Salad

Frito Salad

Romaine lettuce
Tomatoes
Black beans
Olives
Red onion
Kidney beans
Frito's

Dressing
Catalina bottled dressing

Source: Toni Atkins

Lemony Arugula Salad

Lemony Arugula Salad

1 container arugula
3/4 c. candied pecans
1 c. cherry tomatoes (summer) or pomegranate seeds (wintertime)
2/3 c. Parmesan cheese
1 avocado diced


Dressing:
zest of 1 lemon
juice of 1 lemon
1 T. white wine vinegar
2 garlic cloves minced
1/2 c. EVOO

*If doubling salad ingredients don't double salad dressing*

Source: Grandma's ward

Pumpkin Bars

Pumpkin Bars

4 eggs                                                   
1 cup vegetable oil                 
2 cups sugar  

15 oz can pumpkin                                                        
2 cups flour                                           

1 tsp baking soda

1/2 tsp salt

2 tsp baking powder               

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger
1/2 tsp cloves
Preheat oven to 350 degrees. Grease and flour an 11x15 inch baking pan or 2 9x9 inch pans. In a large bowl, combine eggs, oil, sugar and pumpkin. Mix well. Sift together dry ingredients and add to pumpkin mixture. Mix together gently.  Pour mixture into baking pans. Bake 25-30 minutes. Cool and frost.
 
Frosting
8 oz cream cheese
1/4 cup butter
1 tsp vanilla
4 cups powdered sugar
1 tsp milk, to thin
In a medium bowl beat together cream cheese, butter and vanilla with an electric mixer. Add powdered sugar gradually. Beat until light and fluffy. Thin with milk if needed.

Source:

 Amy Seiter (Oakview ward)

Brown Rice

Brown Rice

2 cups water
1 cup uncooked brown rice
1 tsp. better than bouillon beef
2 T. butter
2 ribs celery diced
1/2 of onion chopped

Bring to boil over high heat, turn down to low and let simmer for 55 minutes.

Serve.

Source:
Mom

Pork Roast with cranberry sauce

Pork Marinade:

2 T. ground coriander
2 T. course salt
1/2 cup EVOO
1 T. black pepper
2 tsp. dried crushed pepper
1 tsp. cumin
5 to 6 lbs. pork roast

Rub pork roast 24 hrs before cooking.  Bake at 350 degrees.  Meat thermometer should reach 150 degrees.


Sauce:
4 c. fresh cranberries (1-1/2 pkg)
2 c. orange juice
1 c. apple cider
1 c. sugar
3/4 c. packed brown sugar
2 sticks cinnamon
1/4 c. cider vinegar 
12 fresh mint leaves
1 tsp. coriander

Combine; Cook over medium heat.  Let reduce half in size, about 1-1/2 hours.  Serve with roast.  Marinade can be used on boneless prime rib roast. Delicious!

Mom made this with about 3 lbs. of pork chops instead of a 5-6 lb. roast. So she 1/2 the recipe.
It was delicious, Andi liked it.

Source:
2001 Neighborhood Cookbook
Claire Gardner

The official 8th ward funeral potatoes

The Official 8th ward funeral potatoes (Sour cream scalloped potatoes)

12 large potatoes or 24 ounces frozen shredded hash browns, thawed
2 cans (10-1/4 ounce each) cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup melted butter or margarine
1/2 cup onions chopped
2 cups corn flakes, crushed
2 tablespoons melted butter

Boil potatoes with skins on for 30 minutes (until just tender) Cool and grate into 9" x 13" dish (or put hash browns in the casserole dish.  Combine soup, sour cream, cheese, 1/2 cup of butter, and onions.  Gently blend into potatoes.  Combine cornflakes and 2 tablespoons melted butter.  Sprinkle on top.
Bake at 350 degrees for 30 minutes.
Serves 16.

Source:  Olympus 8th ward relief society cookbook

Soy Salmon/Ginger Glazed Salmon

Soy Salmon/Ginger Glazed Salmon

1-1/2 lb. fresh salmon fillets or tails
1/2 cup soy sauce
1/4 cup white grape juice concentrate (no sugar added)
1 tsp. fresh chopped ginger (or 1/2 tsp. dried ground)
Nonstick canola spray

For those with wheat allergy, use San-J wheat free soy sauce and Canola Harvest non stick spray.  Mix sauce ingredients; set aside.  Wash fillets with cool running water; pat dry.  Place in 9 x 13 inch pan that has been sprayed lightly with nonstick spray.  Season fillets with salt (pepper optional) Drizzle fillets generously with glaze 15 minutes before baking.  Cover with foil.  Bake at 400 degrees for 20 minutes or until fish flakes easily.  Do not overcook or fillets will become dry.

Source: 2001 Neighborhood cookbook

Pennsylvania Red Cabbage

Pennsylvania Red Cabbage

2 T bacon drippings
4 cups shredded red cabbage
2 cups cubed unpared apple
1/4 cup brown sugar
1/4 cup vinegar
1-1/4 teaspoons salt
dash of pepper
1/2 t. caraway seed

Heat drippings in skillet; add remaining ingredients and 1/4 cup water.  Cook covered over low heat; stir occasionally.  For  crisp cabbage, cook 15 minutes; for tender, 25-30 minutes. Serves 4 or 5.

Source:
Betty homes & garden cookbook

Tuna Noodle Casserole

Tuna Noodle Casserole

2 cans cream of mushroom soup ( I used 1 can cream of mushroom soup)
1 cup milk ( I used 1/4 cup milk)
2 cups peas (didn't have any)
2 can tuna fish, undrained ( I used one can tuna fish, undrained)
4 cups egg noodles (I used 1/2 pkg egg noodles)

Topping
2 T. bread crumbs  ( I didn't do this, but could crush Ritz crackers on top)
1 T. butter melted

Saute' garlic, onions, and red bell pepper.  Cook egg noodles then add in undrained tuna fish, and saute onion mixture, add in cream of mushroom soup, and milk (I used 1/4 cup)
Season with garlic powder, salt and pepper.  Serve



Here is the baking option:

Can stir soup, milk, peas, tuna and noodles in 3-quart casserole
Bake at 400 degrees for 30 minutes or until hot.  Stir
Mix bread crumbs with butter in bowl and sprinkle over tuna mixture.  Bake for 5 minutes more.

source: all recipes

Fantastic Company Carrots

Fantastic Company Carrots
1-1/2 lb. carrots
1/2 c. mayo
1 T. minced onion
1 T. prepared horseradish
Salt and pepper
1/4 cup saltine crackers, finely crushed
2 T. butter
parsley chopped
paprika

Boil carrots until tender. Drain, reserving 1/2 cup of the water in which carrots were cooked. (Carrots can be boiled ahead of time) Cool. Arrange cooked carrots in lightly greased 9 inch square pan or baking dish. Combine reserved carrot cooking water, Mayo, onion, horseradish, salt and pepper. (Sauce can be made the night before) Pour sauce over carrots. Sprinkle cracker crumbs over it and dot with butter.  Sprinkle with parsley and paprika over all. Bake at 350 degrees for 25-30 minutes.

Marilyn Curtiss
California
Our best bites cookbook

Shepherds Pie

1 lb hamburger meat
1/4-1/2 of an onion

Cook together until meat is browned.
Add 1 can tomato soup plus 1 can full of water from green beans

Add 1 can green beans
Saute until cooked and reduced down.

Make mashed potatoes
1 lb of mashed potatoes
6 T. butter
1/2 c. milk
1/2 t. salt

Make mashed potatoes and spread evenly on top of hamburger mixture.

Add 1/4 cup grated cheddar cheese.

Source: Mom

Overnight Oats

Overnight Oats

Quaker oatmeal oats
Almond/coconut milk
Spoonful Greek yogurt

Overnight in fridge

Then add:
pumpkin pie spice

Green Salad

Green Salad


Chickpeas
Tomatoes
Feta cheese
Spinach
Romaine lettuce

Dressing:
Balsamic glaze
Avocado cilantro dressing

Cauliflower Rice & black bean bowl

Cauliflower Rice & Black bean bowl

Cauliflower Rice
Black beans
scoop of Greek yogurt

Microwave together

Then add to the top of the bowl
Salsa
Guacamole
Goat cheese

Source:

Salmon cakes

Salmon cakes

1 egg
1/4 cup onion
bread crumbs or 8 crackers
Salmon 1 can
1/4 cup fresh parsley
1/4 cup green onions
1/2 t. pepper
1/2 t. garlic powder
1 T Worcestershire sauce
2 T. Parmesan cheese
1 T mustard
1 T. mayo

Cook on stove in 1-2 T. coconut oil or EVOO.  Cook on medium heat.
Transfer to plate when browned

Source: all recipes (adapted to make 1/2 of recipe)

Spaghetti sauce (using Prego sauce)

Spaghetti sauce (using Prego sauce)

2-16 oz containers of Prego sauce frozen
1 large onion
1/2 cup bell pepper
2 cloves garlic
3 oz. tomato paste
2 t. brown sugar
1/2 t. oregano
1/2 t. salt
1/2 t. basil
1/2 t. thyme
1 bay leaf
1 T. dried parsley
2 sprinkles of crushed red pepper
1/2 T. Worcestershire sauce

2 cups water
Bring to boil then let simmer for 1/2 hours.

Delicious very rich taste spaghetti sauce


Source: m

Baked custard

Baked custard

3 large eggs
1/3 c. sugar
1 t. vanilla
dash of salt
2-1/2 cups very warm milk
ground nutmeg

Heat oven to 350 degrees.

In a medium bowl beat together eggs, sugar, vanilla and salt with a wire wisk or fork.  Gradually stir in milk.  Pour into 6 six-ounce custard cups.  Sprinkle with nutmeg.

Place cups in a 9 x 13 inch pan on oven rack.  Pour very hot water into pan to within 1/2 inch of tops of cups.

Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.  Remove cups from water.  Cool about 30 minutes.  Store covered in refrigerator.

Source: Betty Crocker

Homemade Cool whip

Homemade cool whip

1 c. cream
1 T. instant vanilla pudding
2 T. powdered sugar
1 t. vanilla

Beat all together

Source: D Lee

Avocado Bean Dip

Avocado Bean Dip

6-8 Avocados
3 large tomatoes
2 cans of white sweet corn
2 cans black eyed peas
3 cans black beans
1 bunch of cilantro
3 limes (squeezed)
2 pkgs. Italian seasoning-prepared

Drain and rinse corn and beans and peas
chop a whole bunch of cilantro
Add lime juice just before serving.

Source: Tonya K.

Tomatilo sauce

Tomatillo sauce

Tomatillos-cook in a pot of water to remove skins for about 10-15 minutes.  Then dump out hot water and add cold water to cool them down.  Pop off the tops of the tomatillos.
 (I did this without a cold water bath and they were hot to touch.  I used a knife to cut out the stems.)  I will try to pop the tops off the tomatillos next time.


Then add to blender:

tomatillos

1-2 jalapenos depending on how hot you like it  ( I used 3 jalapenos with seeds)

2 cloves of garlic

1/2 of an onion

Cilantro  (optional)

salt

Blend altogether in the blender.

Can freeze sauce

So good on pork roast, or pork tacos, or add to enchiladas...YUM!

Source: Shauna Briggs

Chicken noodle soup

Chicken noodle soup

Makes 6-8 servings.

(***start first by cooking chicken so I can use broth water)

5 cups hot water

2 Tbsp. better than bouillon chicken base

(I dissolved the chicken base in 5 cups of hot water.)

Then I added to crock pot:

1 tsp. salt 

diced carrots 7 tiny mini carrots diced

diced 1-2 ribs of celery

1/4 diced onion

1 clove of garlic

Then I let cook on high for a couple of hours until the carrots were cooked.

Then I cooked 1 chicken breast on stove top in a pot of water with 1/4 quarter of an onion, 1 stick of celery with a lid on for twenty minutes.)

***Then I cut and diced up the chicken. 
(Mom says if I strain out the veggies that I could use this broth for the soup, will have to try this next time)

Then add 4 handfuls of egg noodles and let cook for 15minutes, (not a half hour that was too long, egg noodles were over cooked. 

Source:adapted from fix it and forget it cookbook (Beth Shank)

I made this homemade chicken noodle soup in the crock pot. Andi thought it was delicious!

Shrimp Alfredo

Shrimp Alfredo

Cook for 1 minute:
Shrimp
4 cloves garlic
1 T. butter

Pour in half n' half -1 cup
stir in parmesan cheese 1 T. at a time
stirring constantly

Mix in 1 T. parsley and salt to taste
When sauce thickened combined with cooked noodles.

Banana Bread

Banana Bread

INGREDIENTS:

• 1/2C Butter (1 stick)
• 2C Sugar
• 2 Eggs
• 1C milk
• 1 teaspoon Vanilla
• 1 teaspoon Baking soda
• 2 teaspoons Baking powder
• 3C Flour
• 3 Mashed bananas
• 1C chopped nuts (optional)

DIRECTIONS:

Cream butter. Add sugar, eggs, milk, vanilla. Add dry ingredients. Add bananas. Mix well. Add nuts at the end (optional).

Bake in 2 full-sized bread pans that are well-greased.  Bake for 45 minutes – 1 hour at 350, or until the middle is no longer gooey. I like to sprinkle extra sugar on the piping hot bread as soon as it comes out of the oven. Gives a nice, sweet little surprise!

Source:Funcheaporfree.com

I have never tried this recipe, but it sounds good.

Blueberry Banana Bread

Blueberry Banana Bread

3 Freestyle Points 98 calories

TOTAL TIME:1 hour plus cooling time

Blueberries and banana combine so well together in this delicious, super moist bread made with lots of very ripe sweet bananas which allow you to cut back on the fat without sacrificing the flavor and texture. This is perfect for breakfast or snack and can also be made as muffins if you prefer.

INGREDIENTS:

• 1 cup blueberries
• 3 ripe medium bananas, mashed
• 2 tbsp unsweetened apple sauce
• 1 1/4 cups white whole wheat flour (or Bob’s Redmill AP GF blend)
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter, softened
• 1/2 cup (4 oz) light brown sugar, packed
• 2 large egg whites
• 1 tsp vanilla extract
• baking spray

DIRECTIONS:

1. Preheat oven to 350°F. Lightly spray a 8 x 4 loaf pan with baking spray.
2. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
3. In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
4. Add flour mixture and blend at low speed until combined, do not over mix.
5. Fold in the blueberries and pour batter into the prepared loaf pans; bake in the center rack for about 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

NUTRITION INFORMATION

Yield: 16 servings, Serving Size: 1 slice

• Amount Per Serving:
• Freestyle Points: 3
• Points +: 3
• Calories: 98 calories
• Total Fat: 2g
• Saturated Fat: g
• Cholesterol: 4mg
• Sodium: 87mg
• Carbohydrates: 21g
• Fiber: 2g
• Sugar: 13g
• Protein: 2g

Read more at https://www.skinnytaste.com/blueberry-banana-bread/#3R4cFAxO6RhJlb11.99

Source:skinnytaste.com 
Anne from wk made this and it was moist and the burst of blueberries was delicious.
I need to make this.
Can use frozen bananas-just let defrost before I start to cook with them.

Winter Salad

Winter Salad  with delicious dressing

Lettuce Romaine
Curly leaf lettuce
Cran-raisins
Apple
Pecans
Blue cheese

Dressing **
3/4 c. EVOO
3 T. red wine vinegar
1 T. Dijon mustard
3 T. sugar
1 T. water
1/8 t. salt
1/8 t. pepper
3 T. fresh lemon juice

Pour dressing on salad right before you serve it.  The dressing made this salad amazing.

Source: Catherine Featherstone (Grandview ward)

*This dressing is so good, I have made it multiple times.  Always tastes so good*

Creamy Chocolate Avocado Fudgesicles

Creamy Chocolate Avocado Fudgesicles

2 avocados, ripe and pitted chopped
3/4 c. non dairy milk, unsweetened
1/2 c. maple syrup
1/2 c. cocoa powder
1 pinch salt
1 t. vanilla extract

Source: eatingbyelaine via Pinterest

Dark Chocolate Avocado Frosting

Dark Chocolate Avocado Frosting

Servings: 12

2 ripe avocados (2-1/2 small avocados)
1/2 c. unsweetened dark cocoa powder
1/2 c. maple syrup
2 T. coconut oil (melted coconut oil will give you a silkier texture but unmelted wks. too)
1/2 t. vanilla extract
1 tsp. ground cinnamon

Blend avocado in food processor.  Add remaining ingredients and blend again until smooth.  (Add maple syrup on top of cocoa powder to keep the dust down.)

Use immediately or store in fridge until ready to use.  (Fridge for 2 days ok.)

Source: VeggiePrimer via Pinterest