Vick's Oriental Coleslaw

Here is the recipe to the Oriental Coleslaw that Vicki made camping at Tropic Reservoir (with the meatball subs).  It was a HUGE hit!

1 head cabbage chopped (or 1 bag coleslaw)
2 T. sesame seeds
1 bunch green onions chopped
1 pkg top ramen (I did extra noodles at camping)
3/4 - 1 c. sliced almonds

Dressing
3 T. sugar
3 T. vinegar
1/3 c. oil (I used vegetable)
1/2 t. salt
1/2 t. pepper
1 package season packet from ramen

Oreo Choco Peanut Layer Yayer

Kyle's sweet wife Stephanie made this for mother's day when we all got together and it was a HUGE hit!

Click on the page to make it bigger.

In the future, you can retrieve this recipe by clicking on the "RECIPES" link at the top of the blog and then on "DESSERTS".

Chicken Pasta Salad

Shane's mom makes this pasta salad all the time and I love it!!!
It's a really yummy, refreshing summer salad!

1- 16 oz. package small pasta shells, cooked and cooled
2 c. chicken (cooked and cubed)
2 c. grapes (sliced in half)
1 can crushed pineapple (drained)
1 can pineapple tidbits (drained)
1/4 c. green onions, chopped
1 c. mayo
1 c. Kraft coleslaw dressing
1 c. cashew pieces
4 gala apples, cored and diced

Mix all ingredients in large bowl, refrigerate until cooled
Vicki

Thweet & Thour Thauce

Vick loved the sweet & sour sauce at VIP, asked them for the recipe and they gave it to her!

"When I got the recipe from VIP, the only ingredient they didn't give me a measurement on was the cornstarch. I kind of guessed how much to do, but last time I made it, I think I had to add a little more than 1/4 cup".

1 cup vinegar (I think they use rice vinegar, but I used regular)

3 cups sugar

1 cup ketchup

1/4 cup cornstarch whisked into

3/4 cup warm water

Whisk together in saucepan. Heat on stove until thick & bubbly.

German Pancakes

by Melissa

We've kind of tweeked these, so I don't know how traditional they are. But, they are yummy! All of our kids favorite.

German Pancakes

1 C. milk
7 eggs
1 t. vanilla
1/2 t. salt
Beat with a wisk then beat in
1 C. flour

Preheat oven 425 for metal 400 for glass pan. Melt 1 stick of butter in a large pan (we use the big metal one Mom gave us) 9x13 or larger is good. Add your pancake batter on top, it will be very runny. Wayne likes to sprinkle with cinnamon before baking. Make sure you have plenty of room between oven racks for it to grow , (4 or 5 inches) bake until brown approx. 15 min.

Guacamole Auténtico

Chuck found and made this recipe the other day and served it with corn chips warmed in the oven... olé!

GUACAMOLE AUTÉNTICO

Here's the real deal: a guacamole recipe so authentic, you can almost hear the Mariachis singing.

Ingredients

• 4 ripe, Fresh California Avocados, peeled and seeded

• 1/2 tsp. ground cumin

• 1 ripe, medium Roma tomato, seeded, diced

• 1/2 cup minced sweet white onion

• 2 serrano chilies, seeded and minced

• 1/2 cup cilantro leaves, chopped

• 4 Tbsp. fresh lime juice

• Hot pepper sauce

• Sea salt, to taste

• White pepper, to taste

Instructions

1. Cut avocado in large chunks and mash coarsely in large bowl with a fork.

2. Add remaining ingredients and blend gently; leaving some small chunks is fine.

3. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Mud Pie

Grandma Christensen got this recipe from Tiffany and made it for the Evans family for Christmas - it was quite a hit! She had Mom email me the recipe right after Christmas and I just barely realized that I still hadn't added it to the blog yet... sorry! Grandma, we're so glad you were able to make it down from NewCastle to share Christmas AND this dessert with us.
We LOVE you!!

Mud Pie:

First Layer

1 pkg oreos crushed (aboutt 3 C.)

6 T. sugar

1 cube melted butter

Mix together and press into bottom of 9 x 13 pan

Second Layer

1 pkg (8 oz) cream cheese, softened

1 C. powdered sugar

1 heaping C. cool whip

Mix together and spread on oreo layer

Third Layer

1 large pkg chocolate instant Jello pudding mix

1 large pkg vanilla instant Jello pudding mix

5 C. milk

Whisk together, pour on cream cheese layer

Fourth Layer - Cool Whip

(Tiffany had written 6 oz. pkg of cream cheese and I am assuming it means 8 oz. However, the second layer was quite stiff and hard to spread on the cookie layer - it might need less cream cheese or more Cool Whip).

Sugar Cookies

by Melissa Evans

"My friend made these for us and we all love them!".

Sugar Cookies

2/3 C Shortening (butter)

3/4 C Sugar

1/2 tsp Grated Orange Peel - Whole Orange (I used 1 Tsp Orange extract)

1/2 tsp Vanilla

1 Egg

4 tsp Milk

1 1/2 tsp Baking Powder

1/4 Salt

2 C Flour

Thoroughly cream shortening, sugar, orange peel, and vanilla.  Add egg, beat till light and fluffy.  Stir in milk. Sift together dry ingredients. Blend into creamed mixture.  Divide dough in half.  Chill 1 hour.  Roll out on floured surface to 1/8 inch thick.  Cut shapes. Bake 375 about 6-8 min.  Cool before frosting.

Crustless Quiche

Vicki made this for everyone on Labor Day for breakfast. Those who showed up loved it...YUM!

10 eggs

2 cups cottage cheese

1 teaspoon baking powder

1 teaspoon salt

1/2 cup flour

3/4 pound pepper jack cheese

1/4 pound cheddar cheese

1/2 cup (1 cube) butter, softened

7-ounce can green chiles

1 - 2 cups ham or cooked bacon

Mix and pour into a greased 9 x 13 pan.

Bake at 400º for 15 minutes.

Turn oven down to 350º and bake for another 25 minutes.

Brown Sugar Shortbread

Mom made these delicious cookies with maple & pecans the day before Easter. Apparently she got the recipe from a Martha Stewart magazine and has made them before, but they were new to me... I went "NUTS" over them! Here's a copy of the recipe mom wrote out for me:

Blender Wheat Pancakes

I found this recipe online this morning and decided to try it. We loved them! They're healthy, easy and yummy with fruit and real maple syrup. This is a great recipe using food storage items.

1 Cup Milk (or 3 T. powdered milk and 1 C. Water)

1 Cup Wheat Kernels, whole & uncooked

2 Eggs (or 2 T. powdered eggs and 1/4 C. Water)

2 tsp Baking Powder

1-1/2 tsp Salt

2 Tbs. Oil

2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flip pancakes when bubbles pop and create holes.

Almost-Famous Maple-Butter Blondies

This recipe is from mom's Food Network Magazine. Applebee's wouldn't hand over the recipe for their Maple-Butter Blondies, so Food Network Kitchens whipped up a perfect match.

Mom took the magazine to the Worthen cabin last weekend and had several requests for this recipe to be posted on the blog. If these blondies taste half as good as they look, we're all in for a real treat!

For the Blondies:

10 tablespoons unsalted butter, at room temperature, plus more for the pan

1 cup walnut pieces

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups packed light brown sugar

3 large eggs

2 tablespoons vanilla extract

6 ounces white chocolate, cut into chunks

For the Topping:

1/3 cup maple syrup

6 tablespoons unsalted butter

1/4 cup heavy cream

Vanilla ice cream, for serving

1/2 cup walnut pieces

Directions

1. Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.

2. Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.

3. Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.

4. Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.

5. Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.

Asian Beef Stir-Fry

I got this recipe from an "Eating for Life" cookbook that I checked out at the library and made it last night. It is SO good, we loved it!! I think the next time I make it I'll add some mushrooms.... mmmmm.

Ingredients

8 oz dry whole-wheat spaghetti
1 lb lean steak (such as top sirloin)
1/8 tsp crushed red pepper flakes
3 cloves garlic, minced
1 onion, sliced
4 celery stalks, sliced
1 head napa cabbage, shredded
1/2 cup lite soy sauce

Directions

Prepare spaghetti according to its package directions; drain and set aside.

While the spaghetti is cooking, slice steak lengthwise into 2 inch strips. Cut crosswise into 1/8 inch thick slices.

Lightly coat a large skillet or wok with cooking spray. Over medium-high heat, stir-fry red pepper flakes and garlic for 1 minute.

Add the steak strips to the skillet, stir-fry just until no longer pink, approximately 2 minutes. Remove the steak from skillet and set aside.

Lightly recoat the skillet with cooking spray. Stir-fry onion and celery until tender, approximately 5 minutes. Add cabbage and cook until crisp-tender, approximately 2 more minutes.

Return steak to the skillet. Add cooked spaghetti and lite soy sauce; mix gently and heat thoroughly.

Peanut Butter Blondies

I got this recipe from a "Comfort Food" magazine that I bought in December 2008 while stranded at Hollywood Video. I had borrowed Wayne & Melissa's Saturn and locked the keys inside the car (for the second time!). Wayne was at work so Kyle was nice enough to go pick up Wayne's spare key and bring it to me. I've gotten some great recipes from this magazine, so I guess it was worth the embarrassment :)

I made these for our 2010 Super Bowl party at Kevin's house and Tylee fell in love and requested the recipe. These are great frozen!

Peanut Butter Blondies

3/4 cup creamy peanut butter

2/3 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1/3 cup milk

1 cup peanut butter chips

Frosting:

1/4 cup butter, softened

1/4 cup baking cocoa

2 tablespoons milk

1 tablespoon light corn syrup

1 teaspoon vanilla extract

1-1/2 cups powdered sugar

1/3 cup peanut butter chips

In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Stir in chips.

Spread into a greased 13x9 baking pan. Bake at 325º for 35-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

For frosting, in a small bowl, combine the butter, cocoa, milk, corn syrup and vanilla. Gradually add powdered sugar; beat until smooth. Frost and sprinkle with chips. Cut into bars.

Sun-Dried Tomato Dip

Made by Julie for the day-after-Thanksgiving family-get-together at Brad & Candi's house

Ingredients

• 1/4 cup sun-dried tomatoes in oil, drained and chopped

• 8 ounces cream cheese, at room temperature

• 1/2 cup sour cream

• 1/2 cup good mayonnaise

• 10 dashes, hot red pepper sauce

• 1 teaspoon kosher salt

• 3/4 teaspoon freshly ground black pepper

• 2 scallions, thinly sliced (white and green parts)

Directions

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature with crackers, bread or vegetables.

Copyright, 1999, The Barefoot Contessa Cookbook

White Bean & Chicken Chili

Submitted by Snick - "I tasted this at the Riggs' home a month or so ago and loved the flavor. I got the recipe and made it for Deb & Randy and for my Relief Society 'Souper Saturday' - big hit. Delicious served with homemade bread or rolls!"

1 pound dry white beans, soaked overnight in water, drained (I used Great Northern Beans)

6 cups chicken broth

2 cloves garlic, minced

1 large onion, chopped (divided)

1 Tbsp olive oil

2 4-ounce cans chopped green chilies

2 tsp ground cumin

1 1/2 tsp dried oregano

1/4 tsp cayenne pepper

4 cups diced cooked chicken

3 cups grated Monterey Jack cheese

1 jalapeno or serrano pepper, chopped (optional)

Mix beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.

In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.

Suzy's Potato Leek Soup

Submitted by Snick - "Suzy found this yummy recipe and made it for her family. She told me about it and we decided to make it when I visited Montana last month... it was so delicious! I made it for Chuck earlier this week and he says it's his new favorite soup - even better the next day".

6 tablespoons butter

3 leeks, thinly sliced

6-8 ounces chopped ham

1/2 cup flour

3 cups chicken broth

4 cups diced potatoes

1 teaspoon dried parsley

2 teaspoons chives

2 cups half & half

1 cup shredded cheddar cheese

Salt and pepper to taste

Heat butter in large saucepan over medium-low heat. Add leeks and ham. Saute, stirring frequently until leeks are tender. Add flour and stir until well blended. Add chicken broth and stir over medium heat until thick and bubbly. Add potatoes; bring to a simmer. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 minutes. Add parsley, chives, half & half and cheese. Add salt and pepper to taste.

Grandma C's Mock Chow Mein

Submitted by Snick - "I remember eating this a couple different times when living with Grandma. I got the recipe from her a while back and made it for Chuck... we loved it!! Chuck has been begging me to make it again. This is great comfort food".

Preheat oven to 325º

Brown the following ingredients in a skillet:

1 1/2 pounds ground beef or pork

2 cups chopped celery

1 cup chopped onion

2 cloves minced garlic

Add:

1 cup uncooked rice

1 can cream of chicken soup

1 can cream of mushroom soup

1 1/2 cans water

1 1/2 cans milk

Pour into 9 x 13 casserole dish sprayed with Pam. Bake at 325º for 2 hours. Top with soy sauce and chinese noodles if desired.

Doc's Cheeseball

"This cheeseball is one that Robin has done for years and I always loved it! So, I've been making it for years now and I know that Debbie loves it cause I've given her the recipe". - Suzy

8 oz cream cheese, softened

1 cup grated cheddar cheese, softened

1 T butter, softened

1 T milk

1 pkg Carl Buddig pastrami, finely chopped

1/4 - 1/2 C green onion, finely chopped

1/2 C nuts (I use chopped pecans or sliced almonds)

Leave cheese and butter out to soften. Combine cheeses, butter, milk, pastrami and onion. Form mixture into a ball. Roll ball in nuts if desired. Refrigerate and serve with crackers.

Suzy's Shrimp Dip

"I tried this shrimp dip years ago at a baby shower for my good friend in Henderson. Her sister had made it and gave me the recipe. After that, I started making it for family things and everybody loved it!" - Suzy

1 Lg container cottage cheese

8 oz container sour cream

1 packet ranch dip mix

1 can tiny shrimp, drained

Mix ingredients and refrigerate. Serve with crackers or vegetables.