I am always on the lookout for great salads. If I can't have dessert for dinner then a salad would be my next choice. This salad recipe was handed out at Relief Society after a Stake Relief Society dinner. I didn't taste it at the meeting but the strange sounding dressing caught my eye. It is very easy to make and best eaten right after the dressing is poured on.
Strawberry Salad
Ingredients:
Salad:
Romaine Lettuce or Spring Mix
2 cups Strawberries sliced
1 pkg Bacon fried and crumbled
1 cup Cashews
¼ Purple Onion sliced or chopped
Dressing:
2 cups Mayonnaise
⅓ cup Half & Half
3 Tbs Raspberry Jam
¼ cup Rice Wine Vinegar or Raspberry Vinegar
⅓ cup Sugar
Poppy Seeds
Wednesday, August 29, 2012
Caramel Bugles
My daughter introduced me to these Caramel Bugles. They are better then caramel popcorn and much like Lays potato chips, you can't eat just one! It doesn't matter if the caramel get too hard or if the caramel is too soft they are still delicious. Even Goldie Locks wouldn't complain.
Caramel Bugles
Ingredients:
1 cup Light Corn Syrup
2 cups Brown Sugar
1 cup Butter
1 can Sweetened Condensed Milk
1 lg bag Bugles
Directions:
Bring to boil for 5 to 6 minutes. Pour over bugles and stir carefully until the caramel is covering all the bugles.
Caramel Bugles
Ingredients:
1 cup Light Corn Syrup
2 cups Brown Sugar
1 cup Butter
1 can Sweetened Condensed Milk
1 lg bag Bugles
Directions:
Bring to boil for 5 to 6 minutes. Pour over bugles and stir carefully until the caramel is covering all the bugles.
Raisin Cookies
I am getting ready for a trip to Yellowstone in our new trailer. I love the outdoors and love it even more when the accommodations include the small things like running water, showers, air conditioning, heater, and sorry to say wi-fi and television. I do hope we see some wild life in Yellowstone but if not we will be enjoy the relaxing time without a time clock.
I always feel like I need to cook or bake something for our trips. If must go back to the camping in a tent era when you had to take all the food required. Even though we camping close to a town and walking distant to a restaurant I am still whipping up some goodies for the trip.
One recipe I made is delectable raisin cookies. The recipe follows. I got this recipe when I worked at a local mall. One of my co-worker's mother would bring these cookies in to work for us to share.
Raisin Cookies
Ingredients:
1 cup Butter
2 cups Sugar
2 Eggs
1 tsp Vanilla
5½ cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Nutmeg
½ tsp Salt
1 cup Sour Cream
2 cups Raisins
½ cup Sugar
1 tsp Cinnamon
Directions:
For filling: In small sauce pan boil raisins in enough water to cover. Add sugar and cinnamon. Thicken with small amount of water and corn startch. Let cool.
For dough: Cream butter and sugar. Add eggs and vanilla. In another bowl add together flour, baking powder, baking soda, nutmeg, and salt. Taking turns, mix dry ingredients and sour cream with the buter mixture.
Roll dough out. Cut into circles. Place one circle on cookie sheet top with about a teaspoon of filling then place another circle on top. Secure edges. Bake at 375˚ for 12 minutes or until done.
I always feel like I need to cook or bake something for our trips. If must go back to the camping in a tent era when you had to take all the food required. Even though we camping close to a town and walking distant to a restaurant I am still whipping up some goodies for the trip.
One recipe I made is delectable raisin cookies. The recipe follows. I got this recipe when I worked at a local mall. One of my co-worker's mother would bring these cookies in to work for us to share.
Raisin Cookies
Ingredients:
1 cup Butter
2 cups Sugar
2 Eggs
1 tsp Vanilla
5½ cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Nutmeg
½ tsp Salt
1 cup Sour Cream
2 cups Raisins
½ cup Sugar
1 tsp Cinnamon
Directions:
For filling: In small sauce pan boil raisins in enough water to cover. Add sugar and cinnamon. Thicken with small amount of water and corn startch. Let cool.
For dough: Cream butter and sugar. Add eggs and vanilla. In another bowl add together flour, baking powder, baking soda, nutmeg, and salt. Taking turns, mix dry ingredients and sour cream with the buter mixture.
Roll dough out. Cut into circles. Place one circle on cookie sheet top with about a teaspoon of filling then place another circle on top. Secure edges. Bake at 375˚ for 12 minutes or until done.
Wednesday, July 25, 2012
Oh Henry Bars
This recipe was given to be by my daughter-in-law. I think it is addicting! It has been a staple treat when going camping.
Ingredients
2 cups Karo syrup
2 cups sugar
2 cups peanut butter
14 cups Rice Krispies
1 pkg chocolate chips
1 pkg butterscotch chips
Directions
Heat syrup and sugar until it boils. Add peanut butter. Take off heat and pour over Rice Krispies. Stir together. Pour into large buttered cookie sheet, bigger than 9x11, press the mixture down. Melt chips in microwave in one minute intervals. When melted spread over Rice Krispies mixture. When cooled cut into squares and keep in air tight container.
Ingredients
2 cups Karo syrup
2 cups sugar
2 cups peanut butter
14 cups Rice Krispies
1 pkg chocolate chips
1 pkg butterscotch chips
Directions
Heat syrup and sugar until it boils. Add peanut butter. Take off heat and pour over Rice Krispies. Stir together. Pour into large buttered cookie sheet, bigger than 9x11, press the mixture down. Melt chips in microwave in one minute intervals. When melted spread over Rice Krispies mixture. When cooled cut into squares and keep in air tight container.
Always Fabulous Fudge
When I was young I didn't like fudge. It was just something to make at Christmas time. Now it is one of my most favorite treats. This recipe is fantastic because it is easy and yummy.
Ingredients
4 cups sugar
1 can evaporated milk
2 cubes butter (not margarine)
1 lb Hershey's chocolate Symphony bars
1 cup chopped nuts (not an option in my opinion)
Directions
In a heavy sauce pan bring sugar and milk to a boil. Boil for 10 minutes stirring constantly. Remove from heat and add butter, chocolate bar (broken in pieces), and nuts. Spread in a butter 9x13 pan. Store in refrigerator. When set up cut into pieces.
Ingredients
4 cups sugar
1 can evaporated milk
2 cubes butter (not margarine)
1 lb Hershey's chocolate Symphony bars
1 cup chopped nuts (not an option in my opinion)
Directions
In a heavy sauce pan bring sugar and milk to a boil. Boil for 10 minutes stirring constantly. Remove from heat and add butter, chocolate bar (broken in pieces), and nuts. Spread in a butter 9x13 pan. Store in refrigerator. When set up cut into pieces.
Texas Cavier
This delicious chip dip can almost be a meal. I like it a little spicy. I am not going to give amounts because I just put in the ingredients I like. This is a list of ingredients I like best. Serve with corn chips.
Ingredients
Rotel tomatoes
Onion
Green Pepper
Garlic
Jalenpeno
Black Beans
Cilantro
Lime juice
Cumin
Shoepeg Corn
Avocado
Salt
Pepper
Ingredients
Rotel tomatoes
Onion
Green Pepper
Garlic
Jalenpeno
Black Beans
Cilantro
Lime juice
Cumin
Shoepeg Corn
Avocado
Salt
Pepper
Wednesday, February 8, 2012
Betty's Meringue
While Preston was home this weekend he made a delicious dessert. The recipe was shared by one of his great friends. It is a twist on Strawberry Shortcake. Instead of a cake on the bottom it is a meringue. At first I was skeptial but it turned out to be a wonderful dessert. One I didn't want to stop eating!
1 cup Sugar
10 single Saltine Crackers rolled into very fine crumbles
½ cup finely chopped Pecans
3 Egg Whites
½ tea Baking Powder
Directions:
Preheat oven to 300 degrees. Butter a 9 inch pie pan. Beat egg whites and baking powder until stiff. Gradually beat in sugar. Fold in cracker crumbs and pecans. Spread onto cookie sheet (or pie plate) Bake for 30 minutes. Pull out and let cool. Serve with sliced strawberries (sweetened if needed) and whipped cream. This should serve 6.
Ingredients:
1 cup Sugar
10 single Saltine Crackers rolled into very fine crumbles
½ cup finely chopped Pecans
3 Egg Whites
½ tea Baking Powder
Directions:
Preheat oven to 300 degrees. Butter a 9 inch pie pan. Beat egg whites and baking powder until stiff. Gradually beat in sugar. Fold in cracker crumbs and pecans. Spread onto cookie sheet (or pie plate) Bake for 30 minutes. Pull out and let cool. Serve with sliced strawberries (sweetened if needed) and whipped cream. This should serve 6.
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