Spinach Dip

This is a recipe I get asked for a lot. I got it at a class party for an English class many moons ago. It is really easy too, which means I love making it.

10 oz. pkg. frozen chopped spinach
1 1/2 c. sour cream
1 c. Mayo
1 pkg. Knorr vegetable soup mix
8 oz. can water chestnuts (optional)
3 green onions (I omit.)

Thaw and squeeze spinach until dry. In blender, chop and blend all ingredients well. Cover and refrigerate 2 hours. Stir before serving.

This is a dip that even people who don't like spinach, like this dip.

Harvest Pumpkin Dip

I just made this for a work party for Matt. Everyone seemed to like it. Except for the lady who tried it with tomatoes and carrots. She said that wasn't so good.

1 8 oz. Cream Cheese (Softened)
1 1/2 C. Powder Sugar
1 Can (15 oz) Solid-Pack Pumpkin
3 Tsp. Pumpkin Pie Spice
1 Tsp. Vanilla
1/2 Tsp. Ground Ginger
Apples (Your Favorite; I chose Pink Lady and Granny Smith)

In a large mixing bowl, beat the cream cheese and powder sugar. Gradually add the pumpkin, spices and vanilla; beat until smooth and creamy. Serve with apple slices.

Yield: 3 1/2 Cups.

Lucille's Coffee Cake

Martha Stewart's website has some pretty fun things. One of them is this recipe.

Ingredients

Makes 4

• FOR THE DOUGH
• 2 cups whole milk
• 1/2 cup plus a pinch granulated sugar
• 3/4 cup (1 1/2 sticks) salted butter, plus more for bowl
• 2 teaspoons salt
• 2 packets active dry yeast (1 scant tablespoon each)
• 1/2 cup warm water (110 degrees to 115 degrees)
• 2 large eggs, lightly beaten
• 6 to 8 cups all-purpose flour, plus more for work surface
• FOR THE FILLING
• 1 cup (2 sticks) salted butter, melted, plus more for baking sheets
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 8 cups firmly packed light-brown sugar
• 6 cups raisins, dried cranberries, dried cherries or coarsely chopped pecans or walnuts
• FOR THE ICING
• 2 cups confectioners' sugar
• 1/4 cup water

Directions

1. In a medium saucepan, combine milk, 1/2 cup sugar, butter, and salt over medium-low heat. Bring just to a simmer, then remove from heat. Let stand until cool.
2. Meanwhile, combine yeast, water, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. Add yeast mixture and eggs to milk mixture, stirring to combine.
3. Butter a large bowl; set aside. Place 6 cups flour in a large bowl. Slowly stir in the milk mixture. Add enough of the remaining 2 cups flour to create a dough that comes together around the spoon, being sure not to add more than 8 cups. Transfer to a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Transfer to prepared bowl, cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
4. Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Cut into 4 equal pieces. Place on a baking sheet, cover with plastic wrap, and let stand until doubled in bulk, about 1 hour.
5. Preheat oven to 375 degrees. Prepare the filling: Brush 2 baking sheets with butter; set aside. Combine granulated sugar and cinnamon in a small bowl; set aside.
6. Roll each piece of dough into a rectangle about 12 inches wide and 17 inches long. Brush each rectangle generously with butter. Sprinkle each rectangle evenly with 2 tablespoons cinnamon sugar mixture, 2 cups brown sugar, and 1 cup fruit or nuts. Roll up from long side like a jelly roll. Place 2 rolls on each baking sheet. Cut diagonal slits into the tops of rolls about 1 inch apart. Brush rolls with remaining butter. Sprinkle each roll with 2 tablespoons cinnamon sugar and 1/2 cup dried fruit or chopped nuts, pressing into slits.
7. Let stand for 15 minutes. Transfer to oven and bake for 15 minutes. Reduce oven to 350 degrees.and continue to bake until light golden brown, about 20 minutes more. Transfer baking pans to wire racks and let cakes cool briefly.
8. Prepare the icing: In a medium bowl, combine confectioners' sugar and water, stirring to make a smooth glaze. Drizzle generously over warm coffee cakes.

Fusilli with Sausage, Arichokes and Sun-dried tomatoes

This is a Giada de Laurentiis recipe. And while Paula is my grandma, Giada is my best food friend. I love her food and watching her cook. My husband found this one though. It is fabulous. If anyone ever wants to try this, I love to make it. Just let me know.

Ingredients

• 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
• 1 pound Italian hot sausages, casings removed
• 2 (8-ounce) packages frozen artichoke hearts
• 2 large cloves garlic, chopped
• 1 3/4 cups chicken broth
• 1/2 cup dry white wine
• 16 ounces fusilli pasta
• 1/2 cup shredded Parmesan, plus additional for garnish
• 1/3 cup chopped fresh basil leaves
• 1/4 cup chopped fresh Italian parsley leaves
• 8 ounces water-packed fresh mozzarella, drained and cubed, optional
• Salt and freshly ground pepper

Directions

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Granite Steps Country Coffee Cake

Ohhhhhh, this is yummy and really easy. This recipe is courtesy of Paula Dean who is my Goddess Grandma. I love that lady. I hope you enjoy this as much as I do.

1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1 (12-oz.) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar

Preheat oven to 375 degrees.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Seperate biscuit dough into 10 biscuits. Cut each bisciot into quarters and dip each pience in melted butter and coat with brown sugar mixture. Arrange in a single layer in a baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coal. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

Panipopo

There are a couple Hawaiian families in our neighborhood. And it is very pleasing to the mouth. This is a recipe for some rolls that are basically cooked in a coconut sauce. I would like to try these myself sometime.

Basic roll recipe that makes about 30 rolls.

Or

Rhodes Rolls (frozen)

1st Sauce - for first layer on bottom of pan.

1 can coconut milk
1 cup sugar
3 Tbsp. cornstarch, mixed in 2/3 cup water

Cook on stove until thickened then pour on the bottom of pan.

Place rolls on top of sauce. Let rise until double.

2nd Sauce - for the top of rolls

2 cans coconut milk
2 cups sugar
4 Tbsp cornstarch, mixed in 1 1/2 cups water

Cook like first sauce and pour over top of rolls before baking. Follow normal baking time to the rolls you used.

Now I know the recipe didn't say it, but I think these are made in a 9 x 13 pan. Hopefully. I should get a move on and make this one.

**Make this recently. IT was A-MAZ-ING. I am hoping to get more Luau recipes so I can do the whole thing myself. My brother lived in Hawaii for almost a year. They came back with some recipes, some of which I tried. You can also find some traditional recipes for a luau at the Polynesian Cultural Center's website. Look under Luau!

Cold Sesame Noodles

This meal is a favorite at our house. But it is unusual. Matt and I crave it on a constant basis. This is definitely an Asian dish, but which country I have no idea. If I had to guess I would say Thai or Vietnamese. But probably Thai. Baiscally it's a Peanut Sauce on Spaghetti Noodles. Yum.

This recipe is courtesy of Tyler Florence. I wish he was around for all my food emergencies.

1 lb Chinese egg noodles or Spaghetti noodles
Kosher Salt
1 (1-inch) piece of ginger, peeled and chopped (we actually use 1 Tbsp of ground)
3 cloves garlic
2 Tbsp. light brown sugar
1 cup creamy peanut butter
3 Tbsp. rice wine vinegar
3 Tbsp. low-sodium soy sauce
1 tsp. red chili sauce
1 Tbsp. toasted sesame oil
6 Tbsp. water
2 scallions, sliced thin
1 Tbsp. toasted sesame seeds, for garnish
Fresh cilantro leaves, for garnish (These are not for garnish, I love them in it.)

Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rise with cold water until cool. Drain the noodles well and transfer to a wide bowl.

In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water. Process until the mixture is smooth. Put the blender jar into the refrigerator and let chill for about 1/2 hour. Pour the peanut sauce over the noodles and toss until well coated. Serve garnished with scallions, sesame seeds, and cilantro.

Chex Muddy Buddies

9 cups Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips 1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp. vanilla
1 1/2 cups powdered sugar

Directions:
1.) Into large bowl, measure cereal; set aside.
2.) In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 second longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.) Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cpp;. Sore in airtight container in refrigerator.

This sounds like Jamie's Puppy Chow. Twas Yummy.

Oreo Truffles

1 bag Oreos, crushed
1 8-oz cream cheese, softened
Almond bark

Mix together crushed Oreos and cream cheese. Roll into bite size balls and freeze. Melt almond bark and dip Oreo balls in melted chocolate. Once the chocolate is set I like to drizzle more on top to make a design. Place in fridge until ready to serve. (Keep refrigerated) Enjoy!

*I have used mint Oreos and I have also used white chocolate to dip in.

Toffee Almond Sandies

1 cup butter (no substitutes), softened
1 cup sugar
1 cup powdered sugar
1 cup oil
2 eggs
1 Tbsp. almond or vanilla extract
3 1/2 cups flour (+2 Tablespoons for high altitude)
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 cups chopped almonds (or pecans)
1 pkg. (6-oz) English toffee bits
additional sugar

In a mixing bowl, cream butter and sugars. Add oil, eggs and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits. Shape into 1-inch balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350 degrees for 12-14 minutes or until lightly browned. Yield: about 12 dozen.

12 dozen!@!#@! For the first time making something, who needs 12 dozen?

Mrs. Field's Cookies

I think I have this recipe. But we can see if it is different.

3/4 cup brown sugar
3/4 cup white sugar
1/2 pound butter
2 eggs
1 tsp. vanilla
2 1/2 cups flour
3/4 tsp. salt
3/4 tsp. soda
1 pkg. chocolate chips
3/4 cup oats (optional)

350 degrees for 13 minutes.

It is always strange to me how people write cooking directions. This recipe makes some assumptions on how to cook cookies. But I'm a smart girl, I can figure it out. I think.

Russian Teacakes/Mexican Wedding Cakes

So I should explain. I haven't tried these recipes. But I want to, so I'm sticking them here. I'm going to put several in a row of recipes my mom gave her from a "Family Fair" in her ward. It is always interesting to me when people give out recipes. I assume it means these are the best their family has to offer. We shall see.

From: Betty Crocker
Makes: 2 dozen

Bake @ 400 for 10-12 minutes.

1 cup butter or margarine (but don't ever bake with margarine. That's insane.)
1/2 cup powdered sugar
1 tsp. vanilla
2 1/4 cup flour
1/4 tsp. salt
3/4 cup chopped nuts

Heat oven to 400 degrees and mix first three ingredients. Work in next three ingredients. Shape dough into 1" balls. Bake for 10-12 minutes. While warm, roll in powdered sugar. Cool. Roll in sugar again.

I think I've had these before. I'll update when I make these.

A Place

So I need a place to put recipes that I want to store and that I love. This is the easiest way to do it I think. Now all I need to do is start...