Rolo Cookies

A month or so ago a new family moved into our ward, and was assigned our family to home teach and visit teach.  They came over to introduce themselves and brought us a plate of most delicious cookies.  I had to have the recipe!  I have made it twice.  They are oh so most delicous! 

Rolo Cookies from Julia Shumway
1 cup brown sugar
1/2 cup butter, cubed
1/4 cup water
2 cups semi sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
1 bag rolos

In heavy saucepan combine brown sugar, butter and water, cook and stir til butter is melted and mixture is smooth.  Remove from heat and stir in the chocolate chips, stir til they are melted.
Transfer to mixing bowl and let stand 10 minutes. 
Mixing on high add eggs 1 at at time beating well after each. Combine dry ingredients and add to chocolate mixture beating til well blended. 
Refrigerate 1-3 hours. 

Take a tbsp of dough and roll it into a ball, flatten in the palm of your hand and wrap it around a rolo to cover completely.  Roll in hands to form a ball.  Place on lightly greased cookie sheet  and bake at 350 for 7-10 minutes or until slightly puffed and cracked. 

Lasagna and Enchiladas!!

This is another recipe that I have made for years and have never had a recipe for.  It is always most delicious!  Start with browing your hamburger, add some diced up onions if your family likes them.  When my kids were home they didn't like onions so I would cut them either really big so they were easeir to pick out or really small so they blended in.  Accomodating of me don't you think!  While your burger is browning boil your noodles to.  To figure out how many noodles you need line your pan with a couple layers of uncooked noodles so then you have the correct amount. 

Begin layering.  I always put a scoop of sauce on the bottom of my pan, then a layer of noodles, several scoops of the sauce...

a couple big spoons of cottage cheese.  Smear it around to cover the layer of sauce....

Then a layer of cheese.  I used a good handful and sprinkle it around.  Continue layering til your pan if full.  Bake 350 til hot and bubbly. 

My recipe for the sauce is just this:
brown your hamburger, drain grease. 
Add 2 cans of tomato sauce and a can of tomato paste
Season with a good palmful of Italian seasoning and Oregano.  You don't have to use both.  Salt and pepper. 
Taste, if it needs more of something I add it. 
My secret ingredient in all my tomato based dishes is a palmful of sugar.  It cuts the acidity of the tomato sauce. 

One for my family and one for my mother!


For the enchiladas, I use the recipe in the Pioneer Woman cookbook.  It is a multiple step recipe but very most delicous!  Here goes!!

You need to heat some oil and lightly fry your corn tortillas to make them plyable.  I put them in the hot oil covering both sides and take them right out and put them on a paper towel lined plate to drain..

Here they are all limp and ready to roll!

First dip them into yoru sauce.  I found out today that making the sauce ahead of time and letting it cool doesn't burn your fingers when you dip them.  I have tried using tongs to dip them but the tortillas are too fragile and they rip. 

Lay the dipped tortilla on a plate, put on a spoon of meat mixture, a dab of cheese and roll...
Place seam side down in your pan...

Pour leftover sauce over and top with cheese.  Bake til hot and bubbly!
Another one for me and another one for my mother! 
Simple, Perfect Enchiladas...from The Pioneer Woman Cooks, page 176

The Sauce
1 tbsp oil
2 tbsp flour
cook in a pot for 1 minute then add
1 can (28 ounce) enchilada sauce
2 cups chicken broth
1/2 tsp salt
1/2 tsp pepper
Bring to a boil.  Reduce heat and simmer while you prepare the rest.  I take it off the stove and set is aside.

The Meat

1 pound ground beef
1 medium onion
2 cans diced green chilies
1/2 tsp salt
Brown the ground beef and onion, drain and stir in the green chilies.  Turn off heat and set aside.

In a small skillet heat some oil and lightly fry the corn tortillas.  Drain on paper towels. 
Dip tortilla in red sauce, place some hamburger and a little cheese, roll and place seam side down in baking dish.
Pour leftover sauce over top and sprinkle with cheese. 
Bake 350 for 20 minutes. 

Enjoy!

Winter Warmers



These are two of my favorite wintertime drinks.  Actually I just discovered the Vanilla Warmer this fall, and it is most delicious!  I have been making the hot cocoa mix for years and have given tons of it away as little gifts. 



You can see in this picture there is cream.  That makes the hot cocoa and the vanilla warmer ever so most delicious!  The little girls like to have their cocoa topped off with the cream in the can. 

Hot Cocoa Mix

10 cups powdered milk
2 lbs Nestles Quik
1 11 ounce powdered coffee creamer
3 cups powdered sugar
Mix together real good and store in an airtight container.
Use 1/3 cup of mix to a cup of hot water.  Stir and add a splash of cream! 


Vanilla Warmer

1/4 cup sugar
3/4 cup powdered milk
1/2 cup vnilla coffee creamer
1/4 cup powdered sugar
1 tbsp vanilla powder
Mix together, store in an airtight container.  Use 2 heaping tbsp in a cup of hot water, add that splash of cream and enjoy!

Cinnamon Rolls

I have been craving cinnamon rolls to this afternoon I mixed up a batch. 

I am not a very good blogger as Iforget to take pictures until I am well into the recipe or forget to take a finished picture until dinner is over.  I had begun making the dough when the light bulb went off to take a picture and blog! 
Here is my recip for Cinnamon Rolls
2 tbsp yeast
3 cups warm water
Put this into your mixing bowl and give it a stir.
1/3 cup shortening
1/2 cup (1 cube) butter
Melt these together in the microwave
To the yeast mixture add:
3/4 cup sugar
2 tsp salt
2 eggs
butter/shortening mixture
2 cups flour
Mix for 3 minutes.
Add about 8 cups more flour a few cups at a time.  Depending on the size of your mixer you may need to dump it onto the table and knead it all in. 
Once well kneaded put into a oiled bowl and let rise til double. 
Afte it has doubled punch down and divide in half.
Roll out into rectangle and spread with very soft butter...

 As you can see here I used melted butter...I prefer to use very soft butter that I can smear in.  Sprinkle with cinnamong and sugar.  I use a healthy amount of brown sugar.  The Chief prefers white sugar..interesting isn't it!  I prefer brown..he prefers white!



Roll up and then slice about 2 inches thick, or for thinner ones about an inch...

Once you have them cut, place into a greased pan and let them raise again til doubled.

Bake in a 350 degree oven for about 35 minutes or so. 

Turn out onto foil lined pan (easy clean up once they are gone!) and then frost....

Oh my gosh..these are most delicous! 

Icing Recipe

1 1/2 cups powdered sugar

2-3 tsp lemon juice

1/4 cup melted butter

3-4 tbsp cream or canned milk

Mix til creamy and then slather over the tops of the rolls.

I don't measure this..I just dump and hope for the best!  And my advice is to use cream!  I also dumped in some powdered vanilla too. 

Enjoy!

















Cornbread

I am always on the quest to find the perfect recipe.  I found one for brownies, bread, pie and now cornbread!  I have a ton of cookbooks and have tried numerous recipes for cornbread and they have all been less then most delicous.  It turns out you just need to know the right people when looking for a good recipe! 
This past May I went to Cornish Utah to welcome my very first granddaughter, Alivia Brittania Armajo, when I also discovered the perfect cornbread recipe.  Majas's sister and her family were there also and Kerri had planned a most delicoius dinner that included cornbread.  I made the gluten free pan for Maja and Kerri made the regular pan.  Both are, oh my gosh, most delicious! 
Last night the Chief made dinner, chili.  He makes a good pot of chili, and I made the cornbread. 

I wish I had taken a picture before I cut it...oh well. 

Look how moist and tender it is..it truely is most delicious!

Here is the Kirkman recipe for cornbread.  You're gonna love it!

1 1/2 cups flour

2/3 cup sugar

1/2 cup cornmeal

1 tbsp baking powder

1/2 tsp salt

1 1/4 cup milk

2 eggs

1/3 cup oil

3 tbsp melted butter

Stir dry ingredients together and mix in the wet stuff.  Pour into a greased pan, not 9x13, the one just bigger then a 8 inch square. 

You can also make muffins too. 

Bake 350 til done...(I failed to write down how long) about 20 minutes or so. 

A little story of me and cornbread...when I was a little girl I remember my granny making cornbread for dinner.  I had never had it and when I took a bite it tasted like there was sand or dirt in it.  I was convinced that my granny had put sand in the cornbread.  From then on I did not like cornbread. 

I know...crazy huh!

Happy Fall

Caramel apples are a yummy fall treat.  Let me back up a bit...like to last weekend.  I thought it was time to get the Halloween stuff from the garage..ok, back a few days further, I went to the Dollar store and they had their Halloween stuff out.  I bought a bunch of stuff....that is when I decided to get the stuff from the garage.  So last Saturday we brought in all the Halloween stuff.  The little girls and I began to decorate the house...midway through stretching the spiderweb stuff across the living room it dawned on me.  It was only the middle of September.  I thought it was close to October 1...so I had 2 choices, take it down  and disapoint 3 excited little girls.or continue on.  We finished decorating and the girls were so excited to show dad how scarey our house was!  At the check out counter I also bought a Halloween cookbook.  I planned to make some cute halloween goodies throughout the month of October.  Since I seem to have no perception of when October is I started making treats tonight and to start the Halloween season here are some most delicious caramel apples. 
I started by washing 8 Granny Smith apples and putting them in the fridge. 

Next we had to unwrap a bazillion caramels.  Ok, not quite a bazillion but 2 14 ounce packages of them.  I put them in a heavey pan.

While the pan was heating we put the sticks in the apples.

Once the caramels were melted it was time to dip them.

Here is the recipe from the book.

Caramel Apples

1 package (14 ounces) caramels

1 tbsp water

5 Granny Smith apples ( I doubled the recipe and it was enough for 7 medium apples)

Small wooden sticks

Wash, dry and refrigerate apples. 

Unwrap caramels and put in heavy skillet with water..cook and stir til smooth. 

Poke popsicle stick into apple and then dip in the hot caramel, spooning over the top to cover. 

Set to harden on wax paper. 

If desired you can roll the apples in chopped nuts, sprinkles or chopped candies. 

Enjoy and Happy Fall

Angel Food Cake

 I have always wanted to make an angel food cake.  I thought they were complicated and tempermental.  I couldn't have been more wrong!  I read this book titled "Notes on Cooking" A short guide to an essential craft by Lauren Braun Costello and Russell Reich.  It was one of my many bathtub reads.  A section in the book is called 'mise en place' which means 'put in place'.  That phrase has been a great help.  The chapter talks about having all your things in order, in place, ready to go when you are cooking.  So many times the mixer is running...and I am trying to hurry and separate eggs or find something to add..and if I remember to 'mise en place' things go much more smoothly.  As you can tell by the picture above..I have 'mise en place'.  I know...a miracle!

Angle Food Cake

1 cup sifted cake flour

3/4 cup sugar

1 3/4 cup egg whites (about12)

1 1/2 tsp cream of tatar

3/4 tsp salt

3/4 cup sugar

1 tsp vanilla

1/4 tsp almond extract

Sift together cake flour and 3/4 cup sugar. 

Beat egg whites, cream of tartar and salt until foamy.  Add 3/4 cup sugar 1 tbsp at a time beating at high until stiff glossy peaks form.  Blend in vanilla and almond extracts. 

Add flour mixture in 4 parts, folding about 15 strokes after each addition.  Spoon batter into ungreased 10" tube pan.  Pull metal spatula through batter once to break large air bubbles. 

Bake in 375 degree oven 35 minutes or until cake tests done.  Invert tube pan on funnel or bottle to cool.  When completely cooled, remove from pan.  Makes 12 servings.

I did measure the whites!

 All mixed and ready to put in pan....

 light and fluffy...

 Doesn't that look fabulous!

 The Coke bottle.  I had John go get me a bottle of Coke...he brought me  a plastic bottle of coke.  I explained to him that I needed a glass bottle...he came through!  I saved it in the back corner of the cupboard!

 Baked and inverted on fancy schmancy Coke bottle!

I ran a knife around the edges of the pan and it came out perfectly!  I used to buy these from the bakery at the grocery store.  Let me tell you, homemade is far more most delicious!  It is one of my favorite cakes now!