Friday, August 29, 2008

Potato Salad


6 large potatoes, cooked and cut
6 eggs, cooked and cut
2 celery stalks, sliced
6 green onions with tops, sliced
6 radishes, sliced
1 tsp. pepper


3 eggs, beaten
1/4 C vinegar
1/4 C sugar
1/2 tsp dried mustard
1/2 tsp salt
1 C mayonnaise

Combine eggs, vinegar, sugar, mustard and salt in pan. Cook over medium heat until thick. Let cool. Add mayonnaise. Poor over salad ingredients. Refrigerate several hours. 8 servings.

I added a couple of squirts of mustard and some sliced pickles. It also works best if you boil the potatoes in their skins and then peel and cut them.

This recipe is from Cherise.

Monday, August 18, 2008

Chewy Chocolate Brownies

3/4 C flour
1/4 tsp salt
1/2 C butter
3 ounces unsweetened chocolate baking bar
1 C sugar
2 eggs
1 tsp vanilla
3/4 C chopped nuts, optional

Preheat oven to 350 degrees. In small bowl, combine flour and salt; set aside. In small saucepan, combine butter and unsweetened chocolate baking bar. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat; cool to room temperature. In large bowl, combine sugar, eggs, and vanilla extract; beat well. Stir in chocolate mixture. Gradually add flour mixture. Stir in nuts. Pour into greased 8 inch square baking pan.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into squares. Makes: 16 brownies

Cherise gave me this recipe.

Chocolate Chip Cookies

Cream together:

2 cubes butter, softened
3/4 C sugar
1 egg
1 tsp vanilla
3/4 C brown sugar

In a separate bowl, mix:

1/2 tsp salt
2 1/4 C flour
1 tsp baking soda

Mix wet and dry ingredients together. Add 1/2 bag of milk chocolate chips and stir. Bake at 375 degrees for 8-10 minutes. Cool on wire rack.

Peanut Butter Blossom Cookies

1/2 C shortening
1/2 C peanut butter
1/2 C granulated sugar
1/2 C brown sugar
1 egg
2 T milk
1 tsp vanilla
1 3/4 C flour
1 tsp baking powder
1/8 tsp baking soda
chocolate kisses
1/4 C granulated sugar

Preheat oven to 350 degrees.

In a large mixing bowl, beat the shortening and peanut butter with an electric mixer on medium speed for 30 seconds.

Add the 1/2 C granulated sugar and brown sugar, mixing until combined.

Beat in egg, milk and vanilla until well-mixed.

In a small mixing bowl, combine flour, baking powder and baking soda. Add dry ingredients to creamed mixture, mixing until thoroughly blended.

Shape dough into 1 inch balls. Roll balls in the 1/4 C granulated sugar. Place balls 2 inches apart on an ungreased cookie sheet.

Bake for 10-12 minutes or until edges are firm and bottoms are lightly browned. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Cool cookies on cookie sheet for a few minutes, then transfer to a wire cooking rack to continue cooling. Chocolate will firm as the cookies cool, but will remain soft.

Silver White Cake

2 1/4 C flour
1 2/3 C sugar
3 1/2 tsp baking powder
1 tsp salt
1 1/4 C milk
2/3 C shortening
1 tsp vanilla
5 egg whites

Heat oven to 350 degrees. Grease and flour 2 round pans (8" or 9") or a 9X13" pan. Beat flour, sugar, baking powder, salt, milk, shortening, and vanilla in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally for 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes. Pour in pans.

Bake until toothpick inserted in center comes out clean, or until cake springs back when touched lightly in center: layers 30-35 minutes, rectangular 40-45 minutes. Cool 10 minutes and remove from pans. Cool completely.

From Grandpa Glenn's (J. Wesley Glenn) 80th birthday party. Really good eaten plain. Makes a great cake for strawberry shortcake.

This recipe was given to me by Cherise.

Sunday, August 17, 2008

Buttermilk Ranch Salad Dressing

I got this recipe from Mike's sister, Dianna Tangren. I like lots of flavor, so I go a little heavy (heaping) on the onion salt and garlic.

2 cups buttermilk
2 cups mayonnaise (I use a mixture of regular and low-fat)
1 heaping teaspoon onion salt
1 tsp. Accent
1/4 heaping teaspoon garlic powder
3/8 tsp. pepper
1/2 tsp. salt
1 tsp. dried parsley

Mix all ingredients together.

Dodson Tri Tip Marinade

Tri-tip is a cut of beef. Costco has really good tri tip. They come two to a package.

3/4 cup soy sauce (I use low sodium)
1/4 cup sugar
1/4 cup pineapple juice
2 tsp. peeled, grated fresh ginger root
1 to 2 garlic cloves, minced (I like lots of garlic)

This is enough marinade for one tri-tip roast. Slice the tri-tip thinly (about 1/4 inch) along the grain of the meat. Put in a gallon-size ziploc bag. Pour the marinade over the meat. Make sure all of the meat is covered. Let marinate at least 24 hours. Grill.

We love this. It is really good cold the next day, too.