White Texas Sheet Cake

This treasure of a recipe came from our University of Michigan Ward cook book.  It is the other cake recipe with almond extract and I love it!  I just wish I had nicer baking sheets that weren't bowed so the cake would come out more even.    Nevertheless, it is still an awesome treat and even better if you have nice baking sheets.

Ingredients

Cake:
1 c. butter
1 c. hot water
2 c. flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking powder

Frosting: 
1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 tsp. almond extract

Directions

In a large saucepan, bring butter and water to a boil.  Remove from heat; stir in remaining ingredients until smooth.  Pour into greased 15*10*1 inch baking sheet.  Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tooth pick comes out clean.

Meanwhile, for frosting, combine butter and milk in saucepan.  Bring to boil.  Remove from heat; add remaining ingredients and mix well.  Spread over warm cake.  Store leftovers in refrigerator.  Makes 16-20 servings.

White Cake Box Add-ins

I have been looking for a way to dense-up and dress-up the box cake mix for taste and texture purposes.  I find cake made strictly from the box mix and directions crumbles and falls a part much too easily.  I just tried a this one from Our Best Bites that I really like.  I also realized how much I like anything with almond extract in it.  I have a white sheet cake recipe with almond extract that I love.  I will post it.  Now I just need to find some thing for chocolate cake.

Easy White Cake

Ingredients
1 box white cake mix (Duncan Hines super moist is best)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla for a pure white cake)
1 tsp almond extract

Directions
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.

For Cake: Pour into greased, floured pans (fills two 8 or 9″ rounds) and bake according to cake package directions.

Tip:  When cakes come out, cool for 5 minutes on wire rack, then cover with two sheets of plastic wrap (in a “+” sign), turn them out and wrap the plastic around them. Allow to cool all wrapped up (keeps the moisture from evaporating out) then pop in freezer on a cutting board to keep them flat. Once they are frozen, they are super easy to frost and defrost in about a half an hour.

For cupcakes: fill paper liners 3/4 full and bake according to box directions.  Makes 36 cupcakes.

Kierstin's Notes:  I poured it all into a 9*13 pan and baked it for over an hour at 325 degrees until it was done.  I used the dark and it was still pretty white.  I also used half milk and half water.

Bunny Buns (Easter)

Bunny Buns

This recipe was first printed in the Friend in 1980 and reprinted in the April 2011 Friend Magazine.  This was our second year making them for Easter.  Delicious!

Ingredients:

1 package active dry yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

1/2 cup shortening

1 teaspoon salt

2 eggs, beaten

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

Instructions:
1. Wash hands with soap and water.
2. Sprinkle yeast in the warm water and set aside.
3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Baked Deli Sandwich

1 loaf frozen bread dough, thawed
2 T butter, melted
1/4 tsp garlic salt
1/4 tsp dried basil
1/4 tsp oregano
1/4 tsp pizza seasoning or italian seasoning
1/4 pound sliced deli ham
6 thin slices part-skim mozzarella cheese
1/4 pound sliced deli smoked turkey breast
6 thin slices cheddar cheese
pizza sauce, warmed, optional

On a baking sheet coated with cooking spray, roll dough into a small rectangle.  Let rest for 5-10 minutes.

In a small bowl, combine the butter and seasonings.  Roll out dough into one 14X10 inch rectangle.  Brush with half of the butter mixture.  Layer ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of the dough to within 1/2 inch of edges.  Fold dough over and pinch firmly to seal.  Brush with remaining butter mixture.

Bake at 400 degrees for 10-12 minutes or until golden brown.  Cut into 1 inch slices.  Serve immediately with pizza sauce if desired.

Notes:  I don't use that much meat and cheese because my girls don't like too much meat on them.  I just put on what looks right and grate some cheese on top.  We also really like using barbecued pork using the pork I have canned with monterey jack cheese.  I just buy a small bottle of the WalMart store brand pizza sauce to use for dipping.  I got this recipe from Cherise.

Pizza Rolls

Pizza dough (I think you could use frozen roll dough)
mozzarella cheese, shredded or cubed
pepperoni, cut into fourths
1/2 green bell pepper, diced small
1/2 small onion, diced small
1/4 c chopped olives

Roll pizza dough out into a large rectangle.  Using a pizza cutter, cut into 12 pieces.  Layer the toppings in the center of each square of dough; about 2-3 T total of toppings on each.  Now stretch and fold the dough around the toppings, pinching to seal edges.  Now place seam side down in a lightly greased casserole dish or glass baking dish.  Brush with olive oil and sprinkle generously with garlic salt and italian seasoning (oregano, basil and thyme, etc).  Bake in a 400 degree oven for 25-30 minutes or until rolls are light brown. Serve with your favorite marinara sauce for dipping.

Santa Fe Chicken and Rice

1 cup cooked rice
1 pound chicken tenders
1 cup salsa
1 (11 oz) can Mexicorn
15 oz can black beans, drained and rinsed

Prepare 1 C rice.  While rice is cooking, spray skillet with cooking spray.  Add 1 pound chicken tenders.  Cook until no longer pink.  Add cooked rice, salsa, Mexicorn, and cheese.  Heat through until cheese melts.  Serve plain or in tortillas with sour cream and additional salsa.

In place of chicken tenders, I use one pint of canned chicken.

Milk Chocolate Chip Cookies

4 1/2 cups flour
2 t. baking soda
2 t. salt
2 cups yellow crisco shortening (NO SUBSTITUTIONS!!!)
1 1/2 cup brown sugar
1 1/2 cup sugar
2 tsp. vanilla
4 eggs
1- 1 1/2 bag(s) MILK chocolate chips

Mix ingredients together in mixer.  Hand stir milk chocolate chips.   Measure onto a baking sheet with an ice cream scoop.  Bake at 375 for 10 min (check might need 2 more min).  Take out when still a light color.  Do not over bake.  This makes a ton of dough.  I freeze them in balls on a cookie sheet then put them in ziplock bags and bake a dozen at a time or how ever many I need.  They are like a sugar cookie/ chocolate chip cookie mix.

Bourbon Chicken

2 large chicken breasts

2 T oil

1 t minced garlic

1/4 C pineapple juice

1/3 C brown sugar

2 T ketchup

1 T apple cider vinegar 

1/3 C soy sauce

1/4 t red pepper flakes 

1 T cornstarch mixed with 1/2 C water

Brown chicken in oil.  Mix everything together (except corn starch and water mixture) until saucy and well combined.  Pour over chicken cook until boiling.  Add corn starch and water mixture. Cook until sauce starts to thicken.  Serve over rice.

Salted Caramel Frosting

Salted Caramel

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoons lemon juice
1/2 teaspoons sea salt

1.  Combine the sugar, water, and corn syrup in large saucepan.  Cover and cook over medium heat for three minutes.
2.  Remove lid and increase heat to medium-high.  Do not stir from this point on but swirl the liquid around so it doesn't burn every few min.  Cook until it reaches an even golden color.
3.  Remove from heat and pour in heavy cream.  It will be very hot and bubble up.
4.  Stir in the butter, lemon juice, and salt.  Mix well.
5.  Measure 1 cup of caramel into a 1 cup Pyrex measuring cup.  Set aside until cool, about 20 min.
6.  Extra caramel (apx. 1/4 cup) can keep in the fridge up to a week.  Use on apples or ice cream.

Salted Caramel Frosting

2 sticks butter at room temperature
8 oz. cream cheese at room temperature
2 1/2-3 cups powdered sugar
1 cup salted carmel (recipe above)

1. Beat butter and cream cheese until creamy.
2. Add 2 cups powdered sugar.  Mix well.
3. Add salted caramel and beat until combined.
4. Add additional powdered sugar until the frosting tastes sweet enough to you.  Careful not to add too much.

This is great on chocolate cake or brownie cupcakes!

Chocolate Cake

2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil
2 cups very warm water
2 eggs
2 teaspoons vanilla

Mix everything together until you have a thin batter.  Pour the batter into two round or square cake pans sprayed and dusted in flour.  Bake at 350 for 25-28 min or until a tooth pick comes out clean.

Great with Salted Carmel Frosting!!!

Bunny Buns (from the Friend)

This recipe comes from the April 2011 Friend magazine. Our family first made them last year for Easter and did them again this year. Delicious!

Ingredients:

1 package active dry yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

1/2 cup shortening

1 teaspoon salt

2 eggs, beaten

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

Directions:

1. Wash hands with soap and water.

2. Sprinkle yeast in the warm water and set aside.

3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.

4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.

5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.

6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.

7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.

8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.

9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

No bake Lemon Cheesecake

No-bake Lemon Cheesecake

Serves 12 to 16

Let the dissolved gelatin mixture cool down for a few minutes, or the gelatin will seize when combined with the filling. We tested our cheesecake with several store brands of lemon sandwich cookies; all worked well.

INGREDIENTS

CRUST

1. 10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
2. 2 tablespoons unsalted butter, melted
3. 1 teaspoon grated lemon zest

CURD

1. 1 large egg plus 1 egg yolk
2. 1/4 cup sugar
3. Pinch salt
4. 2 tablespoons lemon juice
5. 1 tablespoon unsalted butter
6. 1 tablespoon heavy cream

FILLING

1. 1 envelope (2 3/4 teaspoons) unflavored gelatin
2. 1/4 cup lemon juice from 2 lemons
3. 1 1/2 pounds cream cheese, cut into 1-inch pieces and softened
4. 3/4 cup sugar
5. Pinch salt
6. 1 1/4 cups heavy cream, room temperature

INSTRUCTIONS

1. MAKE CRUST Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely on wire rack, at least 30 minutes.
2. MAKE CURD While crust is cooling, whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and puddinglike, about 3 minutes. Remove from heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate until needed.
3. SOFTEN GELATIN Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Set aside.
4. MAKE FILLING With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
5. CHILL CHEESECAKE Pour filling into cooled crust and smooth top. Following photos, pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.)

LAYERS OF LEMON FLAVOR

An extraordinary icebox lemon cheesecake requires more than a squeeze of lemon.

1. LEMON SANDWICH COOKIES Instead of the standard graham cracker crumbs, we used crushed lemon sandwich cookies for our crust.

1. LEMON JUICE AND ZEST Divide and conquer—we added 1/4 cup freshly squeezed lemon juice to the filling and 1 teaspoon lemon zest to the crust.

1. LEMON CURD We mixed tangy, homemade lemon curd into the batter and swirled extra on top of the cheesecake.

CHEATER'S CHEESECAKE

Homemade lemon curd can’t be beat. don’t have the 15 minutes it takes to make it, though? You can find jarred curd in the jam section of the supermarket. But be forewarned: all brands are not created equal. The only one we can recommend is Wilkin and Sons, which captures the taste of real lemons and is creamy enough to use in our lemon icebox cheesecake (you will need 1/2 cup). Just so you know: it costs about $9.

SWIRL SHOWSTOPPER

Remember what Grandma said? Pretty is as pretty does. AtCook's Country we generally agree with Grandma. Just this once, however, we don't think she'd mind a fancy effect. Making a swirl with the lemon curd on top of the cheesecake is absurdly easy and awfully impressive.

1. Use a measuring cup to pour the curd in four thin lines on top of the cheesecake. Drag a paring knife or skewer perpendicularly through the lines to create a marbled design.

Mother Lode Yukon Gold Potato Salad

8 medium yukon gold potatoes

2 tsp white vinegar

2 tsp salt

3 scallions, chopped

1 C shredded sharp cheddar cheese

1 C sour cream

1/2 C mayo

grated zest of 1 lemon

2 tsp fresh lemon juice

6 drops of tabasco or another hot sauce

2 to 3 T milk to thin dressing

8 bacon strips, cooked until crisp and crumbled

1. Cook the potatoes. peel and cut into 3/4 inch pieces. Sprinkle the potatoes with the vinegar and salt, tossing to coat the potatoes. Add the scallions and cheese.

2. In a small bowl, whisk together the sour cream, mayo, lemon zest and juice, and Tabasco. Thin the dressing with milk if needed. Pour half of the dressing over the potatoes and toss to coat. Cover the salad and remaining dressing and refrigerate for at least 2 hours and up to 12 hours. When ready to serve, sprinkle the bacon over the salad, and toss the salad with as much of the remaining dressing as you need. Serve immediately.

Mom's old-fashioned potato salad

8 medium red potatoes

2 tsp white vinegar

1 tsp salt

1/2 tsp black pepper

1/2 tsp celery seeds

2 scallions finely chopped

3 medium celery stalks, finely chopped

3 sliced pickles

3 hard cooked eggs, diced

1 1/2 C mayo

1 tsp yellow mustard

2 tsp milk to thin the mayo

1. Cook the potatoes

2. Peel and cut potatoes into 3/4 inch pieces. Add the vinegar, salt pepper, and celery seeds and toss to coat the potatoes. Stir in the scallions, celery , pickles and eggs.

3. In a bowl whisk together the mayo, mustard and the milk. Pour over salad and chill.

Gingered Carrots

2 T unsalted butter

1 tsp grated fresh ginger

2 T light brown sugar

1/2 C Chicken broth

1 1/2 pounds carrots, peeled and cut into 1/2 inch rounds

1. Melt the butter in the pressure cooker over medium-high heat. Add the ginger and saute for 2 minutes, until fragrant. Add the sugar and stock, stirring to combine. Stir in the carrots. Lock the lid in place and cook at high pressure for 4 minutes.

2. Quick release the pressure and remove the lid. Serve immediately.

Buttermilk Banana Bread

from melskitchencafe.com

*Makes 1 large loaf

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

Maria's notes: With this recipe I have finally convinced all of my children that they really do like banana bread! I use three of the 8 1/2 X 4 1/2 inch bread pans. The loaves are smaller, but that way they always get done in the middle. I bake them for 35-40 minutes. My children love a few chocolate chips sprinkled on top. This bread is a nice light color --very pretty. We love it.

Selfish Salad

Large package of lemon jello

2 cans of 7-up ( you will have leftovers)

large can crushed pineapple-drained and save juice!

2-3 bananas, sliced

1 bag small marshmallow

Topping:

1 egg

1/2 C sugar

saved pineapple juice

1 C whipping cream

Dissolve a large package of lemon jello in 1 C boiling water. Add 2 C of cold 7-up. Add drained crushed pineapple and sliced bananas. Put in 9x13 pan. Use enough of the marshmallow to cover. Chill.

In pan, beat one egg. Add the pineapple juice and the 1/2 C sugar. Put on the stove and stir and boil until thickens. Let cool.

Beat 1 cup whipping cream. Mix cooked, juice mixture with it. Spread on top of jello.

Pudding & Cream Frosting

This is from Cherise.

1 C whipping cream

1 (3 1/2 oz) package instant pudding mix, any flavor

1 c milk

In bowl, beat cream to stiff peaks. Set aside. In another bowl, beat pudding mix with milk on low speed for 1 minute. Let set 1 minute. Fold in whipped cream. Chill until ready to use.

Toasted Coconut Rice Pudding

1 1/2 C arborio or another short grain rice

1 1/2 C whole milk

1 C half and half

one 14 oz can coconut milk

1 C sugar

2 C toasted shredded coconut

1/4 tsp. nutmeg

1. Coat the inside of the pressure cooker with nonstick cooking spray. Combine the rice, milk, half and half, coconut milk, sugar, 1 C of the toasted coconut, and the nutmeg in the pressure cooker, stirring to blend. Lock the lid in place and cook at low pressure for 15 minutes.

2. Quick release the pressure and remove the lid. Serve warm or cold with remaining toasted coconut.

Od-Fashioned Rice Pudding

1 1/2 C arborio or another short grain rice

2 C whole milk

2 C half and half

1 C sugar

1 T vanilla extract

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

1. Coat the inside of the pressure cooker with nonstick cooking spray. Combine all the ingredients in the cooker, stirring to blend. Lock the lid in place and cook at low pressure for 15 minutes.

2. Quick release the pressure and remove the lid. Transfer the pudding to a serving bowl. Serve warm or cold.

Alabama-style BBQ Sauce

2 T canola oil

1 large onion finely chopped

2 garlic cloves, minced

1/2 tsp celery salt

1/8 tsp cayenne pepper

1 tsp sweet paprika

1 tsp dry mustard

2 C ketchup

2 T apple cider vinegar

1/2 C firmly packed brown sugar

1/4 C maple syrup

2 T molasses

3 T worcestershire sauce

one 8 oz can tomato sauce

1 tsp liquid smoke

1/4 C beef broth

In a medium saucepan, heat the oil over medium-high heat. Add the onion, garlic, celery salt, cayenne, paprika and dry mustard and saute for 2 to 3 minutes to soften the onion. Add the remaining ingredients and simmer for 30 minutes, or until thickened. The sauce will keep in the refrigerator, covered for up to 1 week.

Pulled chicken for Barbecue

1 tsp garlic salt

2 T firmly packed light brown sugar

1 T sweet paprika

1/2 tsp cayenne pepper

2 tsp celery seeds

1 tsp onion salt

8 boneless, skinless chicken breast halves

1 1/2 C chicken broth

1. In a small bowl, combine the garlic salt, sugar, paprika, cayenne, celery seeds, and onion salt. Rub the mixture into the chicken. Pour the stock into the pressure cooker and stack the chicken to fit. Lock the lid in place and cook at high pressure for 10 minutes.

2. Release the pressure naturally and remove the lid. Remove the chicken from the pot and transfer to a cutting board. Strain the stock; it's terrific to add to barbecue sauce for extra flavor. Pull the chicken apart into shreds or cut into 1/2 inch dice. If not using the stock right away, refrigerate for up to 4 days or freeze for up to 6 months. Cool and refrigerate the chicken for up to 3 day or freeze up to 3 months.

Pulled chicken Sandwiches

3. In a Dutch oven, combine the cooked chicken with 1 recipe of ALABAMA-STYLE BBQ SAUCE and simmer over low heat for 1 hour. Serve the chicken on soft rolls with slaw or potato salad on the side.

Cooked Chicken in the Electric Pressure Cooker

1 1/2 C chicen broth

8 skinless, boneless chicken breast halves

1. Combine the stock and chicken in the pressure cooker, stacking the chicken to fit. Lock the lid in place and cook at high pressure for 10 minutes.

2. Release the pressure naturally and remove the lid. Remove the chicken to a cutting board. Strain the broth and reserve for a later use (refrigerate for up to 4 days or freeze for up to 6 months). If using the chicken for a salad, chop into 1/2 inch-dice. Or shread it for a Mexican dish. If not using right away cool and refrigerate for up to 3 days or freeze in airtight containers for up to 3 months.

Traditional Beef Stew

2 T extra-virgin olive oil

2 lb. beef stew meat, cut into 1 inch pieces

2 tsp. salt, plau more if needed

1 tsp pepper

3 garlic cloves, minced

1 large onion, chopped

1 tsp thyme

3 C beef broth

4 medium red potatoes, quartered

4 medium carrots, cut into 2 inch pieces or 2 C baby carrots

2 C defrosted frozen corn

1 1/2 C frozen petite peas

2 T butter, softened

2 T flour

1. Heat the oil in the pressure cooker over medium-high heat. Sprinkle the meat evenly with salt and pepper, add to the pressure cooker a few pieces at a time, and brown on all sides, removing the meat to a plate when done, Add the garlic, onion and thyme and saute for 2 minutes, or until the onion begins to soften. Return the meat to the pot and add the stock. Pile the potatoes and carrots on top of the meat. Lock the lid in place and cook at high pressure for 15 minutes.

2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Skim off any excess fat from the sauce and add the corn and peas to the pot. Bring the stew to a boil. In a small dish, stir together the butter and flour to from a paste and add it to the pot. Return the stew to a boil, reduce the heat, and simmer for 2 minutes. Add salt and pepper to taste.

Minnesota Wild Rice Soup

This is the soup I made when we had our sister's get together at my house.

1/4 C wild rice cooked (follow directions on the box)

1 large onion, finely chopped

5 chicken breasts cooked and cubed. ( I used 2 bottles of my canned chicken)

4 Knorr chicken boullion cubes

6 C water

2 C half and half

1 cube butter

1 C flour

In a large pot, melt butter, and add onion and grated carrots. Let this cook on low heat until the vegetables are tender. Add flour and stir until well mixed. Slowly stir in the water, a cup at a time until well blended. Add the boullion cubes, half and half, chicken and cooked wild rice. Let this simmer without boiling for 45 minutes.

Aunt Dana's Popcorn

This is the popcorn my Aunt Dana used to make for our Livingston Family Reunions. I rarely got more than a taste because the bowl would go so fast. She would also use food coloring to make it more fun for us kids. For example, I made it for Valentine's Day and made it red and then just last week I made it for St. Patrick's Day and made it green.

Ingredients & Instructions

4 quarts popped popcorn (old maids removed of course)
3 cups mini-marshmallows

Mix those together in a large bowl. {Note: Since we don't own a popcorn popcorn, I usually pop 3 or 4 bags of microwave popcorn, depending on how gooey I want the popcorn.}

1 c. butter (2 sticks)

1 1/3 c. sugar

1/2 c. lite corn syrup

Combine butter, sugar, and corn syrup in a pan on stove and bring to a boil. Boil 3 minutes and remove from heat. If you are adding any food coloring, now would be the time. Then pour mixture over the marshmallows and popcorn and stir until evenly coated. Enjoy!

Thai Beef Tacos with Lime-Cilantro Slaw

Thai Beef Tacos with Lime-Cilantro Slaw from www.dealstomeals.blogspot.com

Steak:
2 T sugar
3 t. ginger powder
1 t. sweet chili sauce
1/2 t freshly ground pepper
2 garlic cloves, minced
1/2 c. lime juice
4 T. rice vinegar
1 T. Montreal Steak Seasoning
A few shakes of sesame oil
3 lbs. boneless steak, trimmed (top sirloin works great)

Cole Slaw:
1/2 c fresh lime juice
1/3-1/2 c. sugar (depending how sweet you like it)
4 T rice wine vinegar
2 1/2 t ginger powder (or fresh)
1 1/2 t sesame oil
1/2 t sweet chili sauce
2 garlic cloves, minced
1/2 c. mayonnaise (I used fat free)
Salt & pepper
3 c. packaged angel hair slaw (or green cabbage--the cabbage you cut yourself holds up a little better to the sauce-but the package is nice on a busy night)
2 c. carrots, cut into matchsticks
1/4 c sliced green onions
1/2 c chopped fresh cilantro

Remaining Ingredients:
10-12 (6-inch) fat-free flour tortillas (the fresh tortillas from Costco are the best with this recipe--they are soft, warm and yummy!!)

1 - To prepare steak, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes.
2 - Prepare grill or broiler.
3 - Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain in to thin slices.
4 - To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro); toss well to combine.
5 - Divide steak evenly among tortillas; spoon about 1/2 c slaw onto each tortilla. Fold in half; serve immediately.

Yield: 6-8

Glenns' Wheat Bread

Ingredients

2 T yeast dissolved in 1/2 c. lukewarm water

2 c. milk - warmed in microwave - not hot

1/4 c. shortening

1 egg

1 Tbsp. salt

1/3 c. molasses

1/2 c. brown sugar

4 c. wheat flour

approx. 3-4 c. white BREAD flour - to correct consistency

Directions

Combine all ingredients in large mixing bowl and knead by hand or with electric mixer, adding white flour until dough bowls away from bowl and bowl comes clean. Knead in electric mixer about 10 minutes.

Place dough in greased bowl, turn over, and cover. Let rise approximately one hour or until doubled in size. Punch dough down and divide into three equal parts, shape into loaves, and place in greased bread pans. Cover and let rise until size doubles.

Preheat oven to 325 degrees and then bake loaves for approximately 45 minutes.

Kierstin's Notes

1. To stretch your yeast, I never use the full amount of yeast. I use about 1 Tbsp of yeast and find this is plenty. It may just take the dough a little longer to rise.

2. To speed up dough rising, I preheat oven to lowest temperature setting (about 170 degrees), turn off the oven, and place dough in covered bowl in the oven.

3. If I don't have ground wheat flour ready, I throw in cooked cracked wheat cereal and use all white bread flour until dough reaches correct consistency (1 c. water and 1/3 c. cereal, cooked).

4. I have also substituted buttermilk for milk. It gives it a great flavor.

5. Always use a Bosch mixer for best results (ha, ha!).

Russian Punch

Bring to boil: 5 quarts water & 3 cups sugar
Add: 1 (16 oz) can frozen orange concentrate & 1 (6 oz) can frozen lemonade

Make a spice bag (cheesecloth or porous fabric tied with a string) containing 1 tsp whole cloves & 1 tsp cinnamon.

Place spice bag in the punch and bring it to boil. Then lower heat to a simmer and leave spice bag in while it simmers (or while in the refrigerator before heating) for best "seasoning" of the punch. Serve hot.

I had this at a Relief Society meeting the other night and it was very good.

Mushroom Wild Rice

2 1/4 cups water
1 (10.5 ounce) can condensed beef consomme, undiluted
1 (10.5 ounce) can condensed French onion soup, undiluted
3 (4 ounce) cans mushroom stems and pieces, drained (I only use two and I chop them up nice and small so the kids don't know they are in there!)
1/2 cup butter or margarine, melted
1 cup uncooked brown rice
1 cup uncooked wild rice

In a slow cooker, combine all ingredients; stir well. Cover and cook on low for 7-8 hours or until rice is tender.

by Loriann