Source: Aunt Lorna
Reflection: We had these almost every single Sunday evening of my childhood. Mom was always so tired after making Sunday's big meal, and these were pretty much the only cookies we were allowed to make without her help, since they didn't have to be baked. I love these to this day...so simple and delicious!
Ingredients:
2 C. sugar
1/2 C. milk
1/4 C cocoa
1/4 C. butter
Instructions:
Boil the above ingredients together for one minute. Remove from heat and add the following ingredients:
1/8 t. salt
1/2 C. peanut butter
1 t. vanilla
Stir until peanut butter is melted. Add:
3 C. quick-cooking oats
Drop by spoonfuls onto wax paper.
Sunday, April 10, 2011
Stuffed Mushrooms
Source: The Fielding Family Cookbook
Reflection: Every New Years, we could count on getting together with cousins, games, and LOTS of yummy food, including these mouth-watering stuffed mushrooms! They are quick to make, and oh, so delicious! We always make one pan without sausage in them, for my vegetarian Aunt Barb. These always seem to be the first appetizer to go!
Ingredients:
1 pound ground sausage
1 8-ounce package of cream cheese
1 1/2 pounds of fresh mushrooms
1 1/2 t. parsley flakes
Instructions:Brown sausage and stems (chopped) of mushrooms. Add cream cheese and top on mushroom caps. Warm in oven at 350 degrees for 7-10 minutes.
Reflection: Every New Years, we could count on getting together with cousins, games, and LOTS of yummy food, including these mouth-watering stuffed mushrooms! They are quick to make, and oh, so delicious! We always make one pan without sausage in them, for my vegetarian Aunt Barb. These always seem to be the first appetizer to go!
Ingredients:
1 pound ground sausage
1 8-ounce package of cream cheese
1 1/2 pounds of fresh mushrooms
1 1/2 t. parsley flakes
Instructions:Brown sausage and stems (chopped) of mushrooms. Add cream cheese and top on mushroom caps. Warm in oven at 350 degrees for 7-10 minutes.
Baked Beans
Source: Grandma Peterson
Reflection: My husband LOVES baked beans, so when I introduced him to my Grandma's famous baked beans, he thought he had died and gone to heaven! These beans have made their way to every family bbq I can remember. While they may not be the most healthy, they are definitely worth splurging for at least once each summer!
Serves: 15-20
Ingredients:
2 large cans of pork & beans
1 green pepper, chopped
1 large yellow onion chopped and microwaved with 1 cube butter
1 C. ketchup
1/2 C. molasses
3 heaping T. prepared mustard
1 large can tomato sauce
1 large sliced ham, diced
1 C. brown sugar
2 T. worcestershire sauce
Instructions:
Heat together and bake at 325 degrees for 2 hours. Stir every half hour. Do not over-cook. Can be done in crock-pot.
Reflection: My husband LOVES baked beans, so when I introduced him to my Grandma's famous baked beans, he thought he had died and gone to heaven! These beans have made their way to every family bbq I can remember. While they may not be the most healthy, they are definitely worth splurging for at least once each summer!
Serves: 15-20
Ingredients:
2 large cans of pork & beans
1 green pepper, chopped
1 large yellow onion chopped and microwaved with 1 cube butter
1 C. ketchup
1/2 C. molasses
3 heaping T. prepared mustard
1 large can tomato sauce
1 large sliced ham, diced
1 C. brown sugar
2 T. worcestershire sauce
Instructions:
Heat together and bake at 325 degrees for 2 hours. Stir every half hour. Do not over-cook. Can be done in crock-pot.
Spinach Salad
Source: My Aunt Lorna, who got it from Linette Perona
Reflection: My family LOVES salad....a lot! a lot! This versatile salad shows up at pretty much every family function we have - farewells, homecomings, and birthday celebrations. This one definitely qualifies as a family favorite!
Serves: 15
Ingredients:
1 bunch spinach
1 bunch red leaf lettuce
3/4 pound grated, swiss cheese
16 ounce tub rinsed, cottage cheese
3/4 pound sliced mushrooms
1 medium red onion, sliced thin
1 pound bacon, cooked and crumbled
Dressing:
3/4 C. canola oil
1 T. onion
1/4 C. sugar
1/3 C. vinegar
one small squeeze of mustard
1 T. poppy seed
Instructions:
Whip all ingredients except poppy seeds in blender until blended, then add poppy seed. Pour over salad just before serving.
Instructions:
Reflection: My family LOVES salad....a lot! a lot! This versatile salad shows up at pretty much every family function we have - farewells, homecomings, and birthday celebrations. This one definitely qualifies as a family favorite!
Serves: 15
Ingredients:
1 bunch spinach
1 bunch red leaf lettuce
3/4 pound grated, swiss cheese
16 ounce tub rinsed, cottage cheese
3/4 pound sliced mushrooms
1 medium red onion, sliced thin
1 pound bacon, cooked and crumbled
Dressing:
3/4 C. canola oil
1 T. onion
1/4 C. sugar
1/3 C. vinegar
one small squeeze of mustard
1 T. poppy seed
Instructions:
Whip all ingredients except poppy seeds in blender until blended, then add poppy seed. Pour over salad just before serving.
Instructions:
Spinach Dip
Source: My Aunt Lorna, who got it from her Aunt Nadine
Reflection: The first time I ever tried my Aunt Lorna's "spinach dip" was at my cousin Chelsey's wedding reception about six years ago. It must have been a hit, because this continues to be at family game nights. It goes great with baguettes!
Serves: 20
Ingredients:
1 package of Knorrs Leek Soup
1 can sliced water chestnuts
1 1/2 C. mayonnaise
2 C. sour cream
1 package drained, chopped spinach
4 green onions, chopped
Instructions:
Mix all ingredients together. Chill. Serve.
Reflection: The first time I ever tried my Aunt Lorna's "spinach dip" was at my cousin Chelsey's wedding reception about six years ago. It must have been a hit, because this continues to be at family game nights. It goes great with baguettes!
Serves: 20
Ingredients:
1 package of Knorrs Leek Soup
1 can sliced water chestnuts
1 1/2 C. mayonnaise
2 C. sour cream
1 package drained, chopped spinach
4 green onions, chopped
Instructions:
Mix all ingredients together. Chill. Serve.
Sweet Rolls
Source: Grandma Peterson
Reflection: It was a known fact among us 27 grandchildren that visiting grandma and grandpa's house = grandma's to-die-for sweet rolls. I remember when I first got home from my mission, this was one of the first things I wanted! I even went and made them with my Grandma so that I could learn the technique to making them. While not quite as amazing as my Grandma's, they are still wonderful!
Serves: 12
Ingredients:
2 T. instant quick yeast
1/4 C. warm water
2 C. scalded milk, cooled
1/3 C. butter
1/3 C. sugar
2 tsp. salt
2 eggs
1 T. vanilla
5-6 C. flour
Topping:
1 C. powdered sugar
2 slices pineapple
2 T. juice
Instructions:
1. Put milk in microwave and bring to boil (approximately 6 minutes).
2. Let milk cool down to warm temperature.
3. Add milk and other ingredients to Bosch, except flour.
4. Add 4 C. flour and mix for 2 minutes. Add the rest of the flour, adding slowly. Only add enough flour until the dough starts to clean the side of the bowl.
5. Let the dough stay in the bowl and raise to double its size.
6. Shape the dough and then let it raise double on pan. Bake in hot oven at 400 degrees for ten minutes.
7. Mix pineapple glaze in blender and pour over hot rolls. Serve warm.
7.
Reflection: It was a known fact among us 27 grandchildren that visiting grandma and grandpa's house = grandma's to-die-for sweet rolls. I remember when I first got home from my mission, this was one of the first things I wanted! I even went and made them with my Grandma so that I could learn the technique to making them. While not quite as amazing as my Grandma's, they are still wonderful!
Serves: 12
Ingredients:
2 T. instant quick yeast
1/4 C. warm water
2 C. scalded milk, cooled
1/3 C. butter
1/3 C. sugar
2 tsp. salt
2 eggs
1 T. vanilla
5-6 C. flour
Topping:
1 C. powdered sugar
2 slices pineapple
2 T. juice
Instructions:
1. Put milk in microwave and bring to boil (approximately 6 minutes).
2. Let milk cool down to warm temperature.
3. Add milk and other ingredients to Bosch, except flour.
4. Add 4 C. flour and mix for 2 minutes. Add the rest of the flour, adding slowly. Only add enough flour until the dough starts to clean the side of the bowl.
5. Let the dough stay in the bowl and raise to double its size.
6. Shape the dough and then let it raise double on pan. Bake in hot oven at 400 degrees for ten minutes.
7. Mix pineapple glaze in blender and pour over hot rolls. Serve warm.
7.
Lorna's Dinner Rolls
Source: Lorna Collette, who got it from her mother-in-law, Grace Collette
Reflection: I cannot say enough good about these rolls! They are just so light and delicious, hands down best rolls I've ever had! My poor Aunt Lorna mastered the art of making these, only to have these requested at every family event we have ever had. No one makes them quite like she does - I've even gone to her house in Draper - TWICE - to learn the art of making them, but they never turn out as good has hers! She really does make these for every family function under the sun (which is quite a lot of functions, in our family!) Reunions, Thanksgiving, Christmas, birthdays...she even made these for my wedding luncheon! I love my Aunt Lorna (and her rolls) so much!
Serves: 48 rolls
Ingredients:
3 C. scalded milk - cooled to medium warm (the butter and eggs will continue to cool it down)
1 cube margarine
6 eggs
1 T. salt
6 T. sugar
3 C. flour, then add...
2 T. saf-instant yeast.
Instructions:
1. Add more flour until the dough barely starts to clean the sides of the bowl (Note: with bread it will clean the sides, but with a tender roll you don't add quite as much flour).
2. Mix in Bosch from from beginning to end - 10 minutes.
3. Let raise until dough is double - this can happen in half-hour to one-hour with this quick yeast!
4. Put dough on a floured towel, cut into pieces, then let raise another 15 minutes. Can fry or cut into strips, dip in melted butter and tie into knots.
5. Let raise until double again. Bake at 400 degrees for 10-12 minutes.
6. Eat and enjoy!
Reflection: I cannot say enough good about these rolls! They are just so light and delicious, hands down best rolls I've ever had! My poor Aunt Lorna mastered the art of making these, only to have these requested at every family event we have ever had. No one makes them quite like she does - I've even gone to her house in Draper - TWICE - to learn the art of making them, but they never turn out as good has hers! She really does make these for every family function under the sun (which is quite a lot of functions, in our family!) Reunions, Thanksgiving, Christmas, birthdays...she even made these for my wedding luncheon! I love my Aunt Lorna (and her rolls) so much!
Serves: 48 rolls
Ingredients:
3 C. scalded milk - cooled to medium warm (the butter and eggs will continue to cool it down)
1 cube margarine
6 eggs
1 T. salt
6 T. sugar
3 C. flour, then add...
2 T. saf-instant yeast.
Instructions:
1. Add more flour until the dough barely starts to clean the sides of the bowl (Note: with bread it will clean the sides, but with a tender roll you don't add quite as much flour).
2. Mix in Bosch from from beginning to end - 10 minutes.
3. Let raise until dough is double - this can happen in half-hour to one-hour with this quick yeast!
4. Put dough on a floured towel, cut into pieces, then let raise another 15 minutes. Can fry or cut into strips, dip in melted butter and tie into knots.
5. Let raise until double again. Bake at 400 degrees for 10-12 minutes.
6. Eat and enjoy!
Cranberry Salad
Source: Aunt Sandy
Reflection: I LOVE, repeat LOVE this cranberry salad, and I don't even like cranberries! My Aunt Sandy introduced this recipe to our family, and it has fast become a favorite! We seem to have this at pretty much every shower or luncheon we have, not to mention every Thanksgiving. It is oh, so good!
Servings: 20
Ingredients:
2 12-ounce packages of fresh cranberries (frozen overnight in package)
3 C. sugar
1 28-ounce can of crushed pineapple
3 to 4 C. of red, seedless grapes, halved
1 C. chopped pecans
2 pints of whipping cream, whipped with a little sugar and vanilla
Instructions:
Grind frozen cranberries in food processor. Mix sugar with them and cover. Let sit overnight in the fridge. The next day, put cranberry/sugar mixture in strainer and pour crushed pineapple over it. Let juice drip for at least an hour (discard juice). Mix cranberry/pineapple mixture with pecans and grapes, fold in whipped cream. Cover and refrigerate until ready to serve.
Reflection: I LOVE, repeat LOVE this cranberry salad, and I don't even like cranberries! My Aunt Sandy introduced this recipe to our family, and it has fast become a favorite! We seem to have this at pretty much every shower or luncheon we have, not to mention every Thanksgiving. It is oh, so good!
Servings: 20
Ingredients:
2 12-ounce packages of fresh cranberries (frozen overnight in package)
3 C. sugar
1 28-ounce can of crushed pineapple
3 to 4 C. of red, seedless grapes, halved
1 C. chopped pecans
2 pints of whipping cream, whipped with a little sugar and vanilla
Instructions:
Grind frozen cranberries in food processor. Mix sugar with them and cover. Let sit overnight in the fridge. The next day, put cranberry/sugar mixture in strainer and pour crushed pineapple over it. Let juice drip for at least an hour (discard juice). Mix cranberry/pineapple mixture with pecans and grapes, fold in whipped cream. Cover and refrigerate until ready to serve.
Peterson's Homemade Ice Cream
Basic Fruit Ice Cream
Source: Grandma Peterson, who got it from her mom, who got it from her mom
Reflection: In 1981, my mom's side of the family, the Peterson's, held their first family reunion. Included in that reunion was homemade ice cream, and it has made it to every single reunion since! There is something magical that happens when you combine being together with family, late nights and homemade ice cream. This is truly one of my most favorite of favorite family traditions!
Ingredients:
1 3-ounce package of Jello (flavor of the fruit)
1 C. boiling water
3 lemons, juice of
2 C. sugar
1 can sweetened condensed milk
1/2 gallon milk
2 pints of whipping cream
1 3-ounce package of instant vanilla pudding
2-3 C. pureed fruit
Instructions:
Dissolve Jello and sugar in the boiling water. Add all other ingredients except the milk. add just enough milk to bring mixture to 3 inches of top of 6 quart freezer.
Note: If using a smaller freezer, just add less milk.
Source: Grandma Peterson, who got it from her mom, who got it from her mom
Reflection: In 1981, my mom's side of the family, the Peterson's, held their first family reunion. Included in that reunion was homemade ice cream, and it has made it to every single reunion since! There is something magical that happens when you combine being together with family, late nights and homemade ice cream. This is truly one of my most favorite of favorite family traditions!
Ingredients:
1 3-ounce package of Jello (flavor of the fruit)
1 C. boiling water
3 lemons, juice of
2 C. sugar
1 can sweetened condensed milk
1/2 gallon milk
2 pints of whipping cream
1 3-ounce package of instant vanilla pudding
2-3 C. pureed fruit
Instructions:
Dissolve Jello and sugar in the boiling water. Add all other ingredients except the milk. add just enough milk to bring mixture to 3 inches of top of 6 quart freezer.
Note: If using a smaller freezer, just add less milk.
Aaron's Quiche
Source: Adapted from my brother-in-law, Aaron
Reflection: My brother-in-law Aaron introduced this recipe to our family about two years ago, and we have enjoyed it MANY times since! This makes for the perfect brunch meal - and in fact, this was the first meal I made in an attempt to impress my future in-laws! It was such a hit that we made it again when my parents came up to visit us in Alaska - we love this dish!
Servings: 6
Ingredients:
4 eggs
2 C. Half-and-Half cream
1/8 t. salt
1/4 t. pepper
1/8 t. ground nutmeg
4-6 ounces shredded cheese of your choice
1 9-inch unbaked pie shell
1 sausage log
1 small package of bacon bit pieces
Instructions:
1. Preheat oven to 425 degrees.
2. Cook sausage.
3.In a large bowl, whisk together eggs and Half-and-Half. Season with salt, pepper, and nutmeg. Place half of the shredded cheese and all of the sausage in the unbaked pie shell. Pour egg mixture over cheese and sausage. Cover with remaining cheese and sprinkle on bacon pieces.
4. Cover crust with tin foil and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees, and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
Reflection: My brother-in-law Aaron introduced this recipe to our family about two years ago, and we have enjoyed it MANY times since! This makes for the perfect brunch meal - and in fact, this was the first meal I made in an attempt to impress my future in-laws! It was such a hit that we made it again when my parents came up to visit us in Alaska - we love this dish!
Servings: 6
Ingredients:
4 eggs
2 C. Half-and-Half cream
1/8 t. salt
1/4 t. pepper
1/8 t. ground nutmeg
4-6 ounces shredded cheese of your choice
1 9-inch unbaked pie shell
1 sausage log
1 small package of bacon bit pieces
Instructions:
1. Preheat oven to 425 degrees.
2. Cook sausage.
3.In a large bowl, whisk together eggs and Half-and-Half. Season with salt, pepper, and nutmeg. Place half of the shredded cheese and all of the sausage in the unbaked pie shell. Pour egg mixture over cheese and sausage. Cover with remaining cheese and sprinkle on bacon pieces.
4. Cover crust with tin foil and bake in preheated oven for 15 minutes. Reduce heat to 350 degrees, and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
Sarah's Salad
Source: Lion House
Reflection: If you haven't noticed by now, my family is really into salads. This Lion House's "Sarah Salad" has long been a family favorite. My mom made it a lot growing up and we always had it at family parties as well as farewells and homecomings. It is always a hit!
Serves: 8
Ingredients:
1 head of iceberg lettuce (washed and torn into bite-sized pieces
3 strips bacon (fried and diced)
5 ounces frozen peas, thawed
1/4 t. sugar
1/2 t. salt
1/4 t. pepper
2 1/2 ounces swiss cheese slices, cut into strips
2/3 C. chopped green onion
1/4 c. mayonnaise
1/4 c. Miracle Whip
Instructions:
1. Put lettuce into salad bowl. Sprinkle with sugar, salt and pepper.
2. Add peas, cheese, onion, mayonnaise and Miracle whip.
3. Cover tightly and refrigerate overnight. Chill.
4. Toss when ready to serve and garnish with bacon.
Reflection: If you haven't noticed by now, my family is really into salads. This Lion House's "Sarah Salad" has long been a family favorite. My mom made it a lot growing up and we always had it at family parties as well as farewells and homecomings. It is always a hit!
Serves: 8
Ingredients:
1 head of iceberg lettuce (washed and torn into bite-sized pieces
3 strips bacon (fried and diced)
5 ounces frozen peas, thawed
1/4 t. sugar
1/2 t. salt
1/4 t. pepper
2 1/2 ounces swiss cheese slices, cut into strips
2/3 C. chopped green onion
1/4 c. mayonnaise
1/4 c. Miracle Whip
Instructions:
1. Put lettuce into salad bowl. Sprinkle with sugar, salt and pepper.
2. Add peas, cheese, onion, mayonnaise and Miracle whip.
3. Cover tightly and refrigerate overnight. Chill.
4. Toss when ready to serve and garnish with bacon.
Sausage Egg Casserole
Source: Grandma Peterson
Reflection: While this very well may be one of the most fattening meals ever known to mankind, it is also one of the most delicious! We grew up having this every Christmas morning! This is very heavy, so you can't eat too much in one setting, but it really is sooo good! Mmmmm!
Serves 10-12
Ingredients:
7 or 8 slices bread (crust trimmed off) cut in quarters
2 C. Shredded cheddar cheese
6 eggs
20 links pork sausages
3/4 tsp. dry mustard
2 and 3/4 C. milk
2 cans cream of mushroom soup
Instructions:
Arrange bread cubes in bottom of greased 9 X 13 inch baking dish. Sprinkle with grated cheese. Drain sausage after browning and cut into thirds: arrange on top of cheese.
Beat eggs with 2 1/4 cups milk and dry mustard, and pour over sausage, cheese and bread. Refrigerate overnight. Dilute cream of mushroom soup with remaining 1/2 cup milk and pour over casserole. Bake at 300 degree for one and half hours.
This is great for Christmas morning!
Reflection: While this very well may be one of the most fattening meals ever known to mankind, it is also one of the most delicious! We grew up having this every Christmas morning! This is very heavy, so you can't eat too much in one setting, but it really is sooo good! Mmmmm!
Serves 10-12
Ingredients:
7 or 8 slices bread (crust trimmed off) cut in quarters
2 C. Shredded cheddar cheese
6 eggs
20 links pork sausages
3/4 tsp. dry mustard
2 and 3/4 C. milk
2 cans cream of mushroom soup
Instructions:
Arrange bread cubes in bottom of greased 9 X 13 inch baking dish. Sprinkle with grated cheese. Drain sausage after browning and cut into thirds: arrange on top of cheese.
Beat eggs with 2 1/4 cups milk and dry mustard, and pour over sausage, cheese and bread. Refrigerate overnight. Dilute cream of mushroom soup with remaining 1/2 cup milk and pour over casserole. Bake at 300 degree for one and half hours.
This is great for Christmas morning!
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