Reindeer Poop

CHOCOLATE PEANUT BUTTER NO BAKE COOKIES

Ingredients:

* 2 cups sugar

* 1/2 cup milk

* 1/2 cup cocoa

* pinch salt

* 1/2 cup butter

* 1 cup peanut butter

* 3 cups quick-cooking oatmeal

Preparation:

In large saucepan, combine sugar, milk, cocoa, salt, and butter and mix well. Bring to a boil and cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Stir mixture and bring it to a boil that can't be stirred down for 1 minute. Then remove from heat and stir in peanut butter until smooth. Add oatmeal and mix well. Do not use regular or instant oatmeal; quick-cooking oatmeal is essential to the success of this recipe.

Let the mixture stand for 10 minutes, stirring occasionally to let the oatmeal absorb some of the liquid.

Drop mixture by spoonfuls onto waxed paper or parchment lined baking sheets or Silpat sheets. Let cool until you can touch the mixture; then reshape the cookies to make them more a ball shape. Let cool completely; store at room temperature. You can also pour this mixture into a 9" square pan that has been greased with unsalted butter, let cool, then cut into squares.

***We attached the saying: "You've been bad, so here's the scoop. All you get this year is Reindeer poop!" :)

Reindeer Poop 2

CHOCOLATE WHITE CHOCOLATE CHIP COOKIES

INGREDIENTS

* 1 cup butter, softened

* 2 cups white sugar

* 2 eggs

* 2 teaspoons vanilla extract

* 2 cups all-purpose flour

* 3/4 cup unsweetened cocoa powder

* 1 teaspoon baking soda

* 1/2 teaspoon salt

* 1 2/3 cups white chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Cool Corn and Spicy Pepper Soup

Cool Corn and Spicy Pepper Soup

1 cube butter

2 onion (finely chopped)

8 garlic cloves (finely chopped)

2 16 ounce package frozen corn, thawed

2 jar roasted red peppers, drained

1 cup salad croutons

2 tsp. cumin

4 cans chicken broth

1 cup sour cream

salt and pepper

Hot sauce

1. In each of 2 pans, heat 4 tablespoons butter over medium-low heat. Add half of the onion and garlic to each pan and cook, stirring frequently, until softened (about 7 minutes). Add the corn to one pan, and add the roasted red peppers along with the croutons and cumin to the other pan. Add 2 cans chicken broth to each pan and bring to a boil. Reduce the head and simmer both soups, stirring occasionally, for 20 minutes. Stir the sour cream into the corn soup.

2. Using a hand blender, puree each soup in its pan; season to taste with

salt and pepper. Season the pepper soup with the hot sauce to taste.

To serve, using two measuring cups, pour the soups simultaneously

into opposite sides of each bowl; top with croutons.

This is a fun, fancy soup as one side of the bowl is red, the other yellow. We served it at Relief Society.

Oven Carmel Corn (Aileen's Recipe)

OVEN CARMEL CORN (Aileen’s)

2 cups brown sugar

2 sticks butter

½ cup Karo syrup

1 tsp. Salt

1 tsp. Baking Soda

1 tsp. butter flavoring

6 Quarts popped corn (air popped: 2 “servings”)

nuts (optional)

Combine sugar, butter, karo syrup, and salt in sauce pan. Bring to a rolling boil; boil 5 minutes. Remove from heat, add baking soda and butter flavoring. Stir over popped corn. Spread on two sheets. Bake @ 200 degrees for I hour…stirring every 15 minutes. Cool and store in air tight containers.

Steph's Yam Casserole

Stephanie’s Yam Casserole

3 cups Mashed Yams 1/3 cup melted butter

¾ cup sugar 1/3 cup milk

½ tsp salt 2 eggs (beaten)

1 tsp. vanilla 2 tsp. flour

Mix together and place in 9 X 13 pan.

Top with:

1 cup pecans (chopped) 1/3 cup flour

1/3 cup butter 1 cup brown sugar

Cut butter into mixture of nuts, flour, and sugar. Sprinkle over yam mixture.

Bake @ 350 degrees for 35 min.

Lettuce Wrap

LETTUCE WRAPS (from Jill)

Meat Mixture:

1 lb. ground Turkey (can use beef or chicken)

1 tsp. garlic

1 tsp. sesame oil

½ cup hoisin sauce

¼ cup oyster sauce

black pepper

soy sauce (for flavor)

1 Tbsp. of sugar

Brown the meat and season with the other ingredients.

Vegetable Mixture:

2 Tbsp. vegetable oil

grated onion (green, but you can use yellow or red)

½ head cabbage, small or medium (grated)

1 cup carrots (grated)

water chestnuts, chopped (optional)

Put two or three tablespoons of vegetable oil in a large skillet, turn up the heat and flavor the oil with a little grated onion, Before it browns the onion, add the cabbage, carrots and water chestnuts and stir, stir, stir: When the veggies are tender, put the meat and vegetable mixtures together in a large skillet. Mix well and then taste the stuff; if you need more sauce, add hoisin, a little sugar or even some vinegar and sugar.
Put the combined mixtures in leaves of chilled lettuce, enjoy!.

Chocolate Chex Mix

Chocolate Chex Caramel Crunch

(A preschool mom made some of this for me and I loved it!! So then I got the recipe from her...but it turns out it is available online but I thought I would share it here so you don't have to search it out!)

8 Cups Chocolate Chex Cereal (this is really a mix of chocolate chex and other chex cereals)
3/4 cup packed Brown Sugar
6 Tbsp. Butter
3 Tbsp. Light Karo
1/4 tsp. Baking Soda
1/4 C. White Chocolate Chips

Measure 8 cups of cereal into a large Microwavable bowl ( it will have to go in the microwave later.) Line a cookie sheet with waxed paper and set aside.

In another microwavable bowl add brown sugar, butter, and Karo. Microwave uncovered on high for 2 minutes, stirring after 1 minute, until it is all melted and smooth. Stir in the baking soda to this mixture until it is all dissolved.

Pour this mixture over the cereal and stir to coat. Microwave the cereal (with sugar mixture on it) for 3 minutes, stirring every minute. Spread the coated cereal onto lined cookie sheet.

The next part of the recipe is to drizzle the cereal mixture with melted white chocolate chips....I will say that I don't think this step is really necessary, it didn't really make a difference to me. Tera, however did like the white chocolate addition. Also, the picture online had the cereal mixture drizzled with white and milk chocolate. So I guess it depends on how much time and/or effort you want to put into it! (If I was giving it away I would drizzle it with both chocolates because it looks prettier....but if I am just making it to eat it I wouldn't bother!)

Then refrigerate (I did for about 30 minutes)

The final result....yummy!!!

Baked potato soup

• 12 slices bacon
• 2/3 cup margarine
• 2/3 cup all-purpose flour
• 7 cups milk
• 4 large baked potatoes, peeled and cubed
• 4 green onions, chopped
• 1 1/4 cups shredded Cheddar cheese
• 1 cup sour cream
• 1 teaspoon salt
• 1 teaspoon ground black pepper

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. Yield: 6-8
   

(from allrecipes.com)

SUPER EASY AND MUMMY SWEET ROLLD

1 pkg of Rode's slow rise cinnamon rolls (12 in a bag...be careful NOT to get the quick rise...the bag you want will have red on it)
1 C brown sugar
1 C cream

Heat the cream and brown sugar on med heat in a small saucepan until the sugar dissolves (about 5 min.)
Grease a cake sheet (not a cookie sheet) if you use all 12, for 6 rolls I use a 9 x 13 pan. Pour the mixture into the cake pan and set the frozen rolls on top. Let rise (you can let them get as big as you like) and cook according to the directions on the bag.
After they are finished baking quickly turn the pan upside down onto a cookie sheet. The goo runs over the rolls, yummy! We love these on Sunday morning.
Note: I will put the rolls out at about 8:30 in the evening and then put them in the frig before I go to bed around 10:30. In the morning I take them out and let them sit for 30 min and then I bake them.

Creamy White Chili

1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoon garlic powder
1 Tbsp. vegetable oil
2 cans (15.5 ozs each) great northern beans, drained
1 can (14.5 oz.) chicken broth
2 cans (4 ozs each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Serves 7.

Easy Oreo Truffles

These are an easy, tasty, and pretty treat to take to holiday festivities. Or just to consume by the handful at home by yourself. [from Kraft Food & Family, FALL 2006]

Ingredients:

1 pkg. (1 lb., 2 oz.) Oreo Cookies, divided

1 pkg. (8 oz.) cream cheese, softened

2 pkg. (8 oz. each) Baker’s Semi-Sweet Baking Chocolate, melted

CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.

DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Makes 3 ½ doz.

HOW-TO: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Cream Potatoes

8-10 medium potatoes peeled and sliced
1 medium onion diced
1 1/2 cups diced carrots
1 pint heavy whipping cream
1 Tbsp. butter
Salt and Pepper

In a skillet add butter, onions and carrots. Cook over medium-high heat until onions are soft and translucent.

Fill a 9 x 13 inch pan with peeled and sliced potatoes. I like to add some salt and pepper to the potatoes at this point. Then dump the onion and carrot mixture over the potatoes and give it a stir to mix it up. Pour the pint of whipping cream over top of everything.

Place in oven uncovered and bake at 375 degrees for 45-60 minutes. Potatoes are done when they are soft (test with fork) and look like this:

These are a great side dish with fish or Parmesan chicken. They are also really yummy the next day. I could eat these everyday.

All Purpose Cream Sauce

2 cups instant nonfat dry milk

3/4 cup cornstarch

1/4 cup chicken flavored instant bouillon

4 tsp instant minced onion or 4 tsp onion powder

1/2 tsp pepper

To make a great cheese sauce:

In a sauce pan combine 3/4 cup water and 3 tablespoons sauce mix.  Bring to a boil over medium heat, stirring frequently.  Cook 1 minute, stirring constantly.  Add 1 cup shredded cheddar cheese.

Taco Bake

Pretty huh?

Look. Layers.

Before being baked

After being baked. Kinda crispy on top. mmmm!

I changed the recipe from this website up a bit because it needed more flavor, but it was stellar.

2 lbs hamburger
1 onion (or 3 Tbsp. dried onions)
1 can diced green chiles
1 can stewed tomatoes
1 package taco seasoning
1 cup sour cream
1/2 c. water
1 pkg. of 10 corn tortillas
1/2 cup crushed tortilla chips
8 oz. mild cheddar cheese (or Mexican blend) any mild mix really

1. Preheat oven to 350 degrees. ( I waited until after #3 because it took that long to simmer and put together.)
   
2. Brown hamburger with chopped finely onion. (I only like the taste of onion. Not the texture. Onions are meant to be tasted, not seen) Drain and put back in pan.
   
3. Add green chiles, stewed tomatoes, water, taco seasoning, and sour cream to hamburger. (I used my hand blender to blend the chiles and tomatoes. Again. The tomatoes and chiles are meant to be tasted, not seen. Also I thought the kids wouldn't like to see green things in their food.) Simmer on medium heat 5-10 minutes.
4. Layer corn tortillas, meat mixture, and cheese in that order three times in a 9 1/2 x 11 caserole dish. On the top layer, after the meat mixture, sprinkle the crushed tortilla chips all over then put the cheese on top.
   
5. Bake for 20-25 minutes. We like the cheese to be a little brown, so we kept it in there a few more minutes. Enjoy!

Pumpkin chocolate chip cookies

1/2 c. margarine
1 c. sugar
2 eggs
1 c. pumpkin
2 c. flour
4 t. baking powder
1 t salt
2 t. cinnamon
1/2 t. ginger
1/2 t. cloves
1/2 t. allspice
2 c chocolate chips

Cream margarine, sugar, eggs and pumpkin. Add dry ingredients and mix well. Bake @ 375 for 13 min.

Hale's Chocolate Cake

1 box chocolate cake mix
1 small box instant chocolate pudding
4 eggs
1/2 c oil (i use olive)
1/2 c hot water
1/2 c sour cream
1 package chocolate chips

Mix all ingredients together for 5 min then add chocolate chips. Grease bunt pan REALLY well and flour. Bake @ 350 for 1 hour.


This is SOOOO yummy and super moist. Can also make in crockpot on low for 6-8 hours.

Hawaiian Ham and Cheese Sandwiches

2 dozen Kings Hawaiian Sweet dinner rolls
1 lb shaved black forest ham
1/2 lb sliced swiss cheese
2 cubes melted butter
2 Tablespoons Worcestershire sauce
1/2 tsp garlic salt
1 Tablespoon poppy seeds

Slice rolls (cut one whole dozen at one time, leave sides stuck together to save time.) Place bottom half of rolls in a glass baking dish, (9 x 13 will hold 1 doz) and top with ham and cheese. Place top half of rolls over the ham and cheese. Mix worcestershire sauce, garlic salt and poppy seeds into the melted butter. Pour the mixture over the top of the rolls. Cover well and refrigerate overnight. Bake at 350 for 15-20 minutes, or until cheese is melted.

These are some tasty little sandwiches! The recipe makes a ton though, so you could half it and still have plenty. I had these at enrichment, they are great for parties or when you have a large crowd to feed.

Fiesta Corn Salad

5-6 cans white *shoepeg corn (rinse well, strain water)
2 bunches green onion chopped
3-4 tomatoes - diced
1/2 bunch snipped cilantro
garlic powder to taste
salt and pepper to taste
1/2 - 3/4 C. mayonnaise
1 bag Fritos corn chips

In mixing bowl, add rinsed corn, onions, cilantro, salt, pepper and garlic, mix well. Add mayonnaise, stirring well. Add tomatoes and refrigerate for 3-5 hours. Just before serving, add crunched up frito corn chips on top.

*Shoepeg corn is hard to find. I have only found it in the 'Green Giant' brand. It is a sweeter, smaller, and crunchier corn that just regular canned corn. I have also used a mixture of the 3 cans shoepeg corn and 3 cans fiesta corn blend (it has red and green peppers) which just added a little more color!* This is a fun summer salad.

Chicken & Black Bean Burritos

3 chicken breasts
1 can black beans (drained)
1 pkg. taco seasoning mix
1 C. Pace Picante sauce
3/4 C. sour cream
1 pkg. tortillas
Cheddar cheese

Place chicken breasts & black beans in crock pot. Add taco seasoning mix and picante sauce. Cook on low for 5-6 hours or high for 3 hours. About 20 min. before you are ready to eat, shred chicken and stir in sour cream. Fill tortillas with mixture and top with cheese before folding tortillas. Serves 6.

(I find that the mixture gets a little too juicy, so I will cook just the chicken with taco seasoning for an hour or two, then drain some of the liquid and then add the salsa and beans for the remaining time.) So easy and so yummy!

Buttermilk Syrup

Buttermilk Syrup Recipe

1/2 cup buttermilk

1/2 cup butter

1 cup granulated sugar

1 Tbsp. Light Karo Syrup

1 Tbsp. Vanilla

Bring to boil.

Remove from head and add ½ tsp Baking Soda. Stir well! (It will foam up A LOT so make sure to use a large saucepan).

Let it sit a few minutes before eating.

If you have any leftovers, it can be refrigerated. It's also easy to double recipie. Good on french toast, pancakes, waffles, german pancakes, or crepes.

Spinach and Chicken Manicotti

1 8oz. pkg manicotti
2 chicken breasts cooked and finely shredded
2 cups whole milk ricotta cheese (1 container)
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup frozen spinach, thawed and chopped
1/2 tsp salt
1/4 tsp pepper
1 32oz jar spaghetti sauce

Cook pasta. Drain and cool on waxed paper to prevent noodles from sticking together. In bowl, combine cheeses, spinach, chicken, salt and pepper. Fill manicotti with cheese mixture. (An easy method is to put mixture in a ziplock bag, cut corner, then pipe the filling into each noodle.) In a 9x13 pan, spread a thin layer of spaghetti sauce on the bottom, then arrange manicotti in a single layer. Cover the manicotti with the remaining sauce. Sprinkle on more cheese, if desired. Cover dish with aluminum foil and bake at 350 degrees for 40 minutes. Remove foil and bake for 15 minutes longer.

This feeds our family for 2 meals. All our kids will actually eat this!

Yummy Crock-Pot Chicken

Terisha's Chicken

4 to 6 boneless, skinless chicken breasts
1 C. soy sauce (use 1/2 water & 1/2 soy sauce if not less-sodium)
1 C. sugar
1 tsp. garlic salt
1/2 C. chopped onion (can use minced or onion powder)

Place chicken in crock-pot. In a saucepan, combine soy sauce, sugar, garlic salt, and onion. Bring to a boil then pour sauce over chicken in crock-pot. Cover and cook on low 6-8 hours or on high 3-4 hours. Makes 4-6 servings.

I'm all about crock-pot recipes and I love this one! I probably make it once a week! ... it is so easy and very tasty. It is especially yummy served over mashed potatoes! (We like mashed red potatoes with the peels left on.)

Peach dessert

Peach Dessert

6 peaches sliced
4 oz cream cheese
1 c. powdered sugar
8 oz cool whip
1/8 t. almond extract
3 T. butter
1 1/2 c. pecan sandie cookies (about 1/2 package) crushed

To make the crust, generously butter a 9-inch glass pie plate. In a large bowl, stir together the cookie crumbs and the melted butter. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate.

Mix cream cheese, powdered sugar, cool whip, almond extract in large bowl. Pour into crust.

Add peaches on top (better if mixed with a glaze you can either buy or make by heating 1 smashed peach, 1 t cornstarch, 1 T water, 1/2 c. sugar))

This is sooooooooo so yummy. I'm actually not a huge fruit pie person but this is absolutely DIVINE!!

Refreshing lemon water

Refreshing lemon water
5 quarts water
2 cup sugar
1 t. lemon extract
1 t citric acid

Add all ingredients and mix well.

This is a really great drink that we had at my friends shower as well. Citric acid was hard to find, but if you ask your pharmacist, they usually have it behind the counter!

Wild rice & chicken salad

Wild rice & chicken salad
2 (small) boxes of uncle Ben's wild rice (cook according to box directions)
4 green onions chopped
1 bell pepper (red & yellow add great color!)
6 oz snap peas
2 avocados
3-4 chicken breast or rotisserie chicken
1 cup pecans
juice of 1 lemon

Add all ingredients except for avocados & pecans (add those right before serving).

Dressing:
4 cloves garlic or 2-3 tsp of minced garlic
2 T dijon mustard
1 t. salt
1 t. pepper
1 T sugar (can do less)
2/3 c. riced vinegar
1/2 c olive oil

Pour on salad one hour before serving. Add pecans and avocados. Can serve on romaine lettuce of butter lettuce.

I made this salad for a friends baby shower and it was absolutely delicious! It's a must try!