Cooked Play Dough

Okay - so this isn't actually something you eat.  But it is a recipe that we have used in our family for years.  As a little girl, I loved playing with play dough, but I hated the feeling of traditional salt dough on my hands and my mom rarely bought the commercial stuff.  When I was in 4-H, my leader taught us how to make this version of play dough. It has a great smooth texture and lasts for a long time if stored properly.  We love it!

Cooked Play Dough

Ingredients:
1 cup all purpose flour
1 cup water
2 teaspoons cream of tartar (or 1 tsp cream of tartar and 1 tsp citric acid powder)
1/4 cup salt
1 tablespoon vegetable oil
Food Coloring

Method:
In a medium saucepan, mix all ingredients.  Cook over medium-high heat, stirring constantly.  When the dough becomes harder to stir and gathers on the spoon, dump onto wax paper.  Allow to cool until able to handle and then knead 10 to 15 times until smooth.  Store in an airtight container.  Will keep about 2 weeks (longer if kept in the refrigerator).

Perfect Chocolate Chip Cookies

Many people have their favorite chocolate chip cookie recipe all locked up, but I have run across a lot, who never seem to have much luck with them.  When I give them this recipe and method, it always becomes their go to recipe for chocolate chip cookies.  These are delicious, practically foolproof, and they could not be easier.

Chocolate Chip Cookies

Ingredients:
1 cup butter (softened) - the real stuff, no margarine or shortening
3/4 cup brown sugar
3/4 cup granulated sugar (I use just a little less)
1 egg
1 tsp soda
1/2 tsp salt
2 tsp vanilla
2 1/4 cups flour
1 1/2 cups chocolate chips

Method:
Cream together, butter, sugars, egg, soda, salt, and vanilla until light and fluffy (at least 5 minutes, scraping the bowl occassionally). Add flour and stir until well combined. Add chocolate chips and mix until just incorporated. Drop by tbsp on ungreased cookie sheets and bake at 375 F for 9 - 11 minutes.

Cream of Chicken Soup Mix

I have started using this Cream of Chicken Soup mix in place of the cans of condensed cream soup for my recipes.  It is much cheaper and less processed than the canned stuff and it works every bit as well.

Cream of Chicken Soup MixAdapted slighly from 1 orange giraffe.

1 cup non-fat dried milk
3/4 cup cornstarch
scant 1/4 cup chicken bouillon (if you have cubes you have to smash them up)
4 Tablespoons freeze dried minced onions
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon pepper

(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)

This batch doesn't make much, so if you like it, you will have to adjust all these amounts to make this stuff in bulk.

I made a little label with the instructions on how to use the mix and then taped it to the front of my container.  When my recipe calls for a can of cream of chicken soup, I can simply whip up a batch of this and add it as always.

Pork Carnitas

I found this recipe in my mom's most recent neighborhood cookbook.  She always purchases a copy for everyone in the family and I am so grateful.  There are always so many good recipes in them.  This recipe has become a favorite in our house.  I told Christy to try it and she has made it for several of my other family members.  We have yet to meet anyone who is not a big fan of these carnitas.

Pork Carnitas

Ingredients:

One 4 pound pork roast
3/4 cup brown sugar
1 tsp onion powder
pepper
1 T. beef boullion
1 tsp garlic powder
1 tsp oregano
1 tsp salt
2 T. chopped cilantro
Juice of 1 orange
Juice of 1 lime
1/2 - 1 cup water

Method:

Brown pork roast on all sides (I have also used pork sirloin chops).  Combine all other ingredients in a slow cooker.  Transfer the browned pork to the slow cooker and Cook on high for 4 hours.  Remove, discard fat, and shred.  Add cooking liquid to the shred to your taste.  Serve on tortillas with your favorite taco toppings. 

No Bake Cookies

These are the no-bake cookies that I grew up on, and honestly, no other has ever compared to them in my opinion.  These are chocolatey and chewy without ever getting grainy.  I love them.  To me, they are the perfect no-bake.  My mom got this recipe from one of her old ward cookbooks.  I copied it down years ago, so I couldn't tell you which ward for sure, but I seriously think it came from her student ward in Laramie, Wyoming back before I was ever born.

We have have enjoyed these several times this summer.  It is nice to make a cookie that doesn't require turning on the oven.  Plus, we just keep these puppies right in the refrigerator, so they are always cold and perfect for a hot summer day.

No Bake Cookies

Ingredients:
2 cups sugar
1/2 cup butter
1/2 cup cocoa
1/2 cup milk
1 tsp. vanilla (I like to add 2 tsps.)
1 cup coconut
3 cups quick cooking oatmeal

Method:
Combine sugar, cocoa, butter, and milk in saucepan and bring to boil.. Remove from heat and add remaining ingredients.  Drop by teaspoon (I use my 1 tsp cookie scoop - so easy) on wax paper while still hot.  Cool completely before serving.  Makes about 3 dozen.

Easy Cheese Danish

4 ounces cream cheese, at room temperature

2 1/2 Tbsp. sugar

1 extra-large egg yolk, at room temperature

1 Tbsp. ricotta cheese

1/2 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

Zest of one lemon

2 sheets (1 box) frozen puff pastry, defrosted

1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined.

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm. (My husband actually likes them best at room temperature with a little powdered sugar glaze.)

Sweet Muffins

A recipe my Grandma Teichert gave me years ago while I was learning to make muffins in 4-H. Still just as tasty today as I remember them back then.

Sweet Muffins

1 cup brown sugar
1 egg
1/2 cup butter
1 tsp soda dissolved in 1 cup milk
2 cups flour
2 tsps vanilla
pinch of salt (to your preference)
1/2 cup nuts

Bake at 350 for 20 minutes.


And here is the recipe in her handwriting.

Delicious Granola

Spread 4 cups rolled oats on ungreased sheet cake pan and bake at 350 for 10 minutes.
Stir in:
1 cup flaked coconut
1 cup peanuts, coarsely chopped (any nut will do. I used a combination of almonds and peanuts in this batch, but I have also used cashews)
3/4 cup wheat germ
Then add:
1/2 cup honey
1/3 cup oil (try to use something that is heart healthy, but light in flavor)
1 tsp. vanilla
Mix until dry ingredients are well coated. Bake at 350 for 20-25 minutes, stirring occassionally to brown evenly.
Stir in: 1 cup dried fruit (I used dried cranberries, but any type of dried fruit will work nicely.)
Store in an airtight container.

Mom's Enchiladas

My mom made these enchiladas for our family as we were growing up and it was a favorite.  When we were little she made them with corn tortillas and then we switched to flour as we got older.  They are good both ways, but I usually prepare them with white corn tortillas.  They are incredibly fast and easy, and I usually have the ingredients on hand, so they are perfect for those busy days where I haven't planned ahead.

Mom's Enchiladas

1 pound ground beef
1/2 medium onion, chopped
1 can condensed tomato soup
1 can tomato sauce
salt and pepper

Method:  Brown ground beef with onion.  Season with salt and pepper.  Add tomato soup and sauce and heat through.  Layer sauce mixture with tortillas, lettuce, cheese, green onions, sour cream and any other toppings that you like.  (Jeremy likes to top it all off with a fried egg, over easy.)

Fresh Strawberry Sorbet

This is one of our favorite summer treats. When strawberries are in season and on sale, we always try to make this yummy sorbet at least a couple of times. It tastes just like sweet fresh frozen strawberries!

Strawberry Sorbet

1 C water

1 C sugar

1/4 C light corn syrup

1 quart strawberries

4 T lemon juice

In a medium saucepan make a simple syrup of the sugar and water. Remove from heat and let cool completely.

Clean the strawberries and remove the stems. Place them in a blender and add the lemon juice. Puree completely. Press through strainer to remove most of the seeds. Add the simple syrup and corn syrup and stir well. Cover and refrigerate for at least one hour. Freeze in ice cream freezer as directed.

We love this right out of the ice cream maker at soft serve consistency and also after it has firmed up in the freezer

Divinity Cookies

These little meringue cookies are one of my moms recipes and they are easy to make. The have a lightly crispy exterior, with a chewy, chocolatey interior. We love them at our house, but, let me warn you, a sweet tooth is required to enjoy these.

Divinity Cookies

2 egg whites

1/8 tsp. salt

1/8 tsp. cream of tartar

3/4 C. sugar

1 tsp. vanilla

1 6 oz. pkg. chocolate chips

1/4 cup finely chopped nuts (optional)

Beat egg whites with salt and cream of tartar until soft peaks form. With mixer still running, slowly add the sugar and beat until stiff. Fold in vanilla, chocolate chips, and nuts. Drop by rounded teaspoon (I use my cookie scoop) on wax paper covered cookie sheet. Bake for 25 minutes at 300 degrees. Makes 2 dozen cookies.

*Unfortunately, this recipe does not work out well if doubled

Oahu Gingersnaps

These cookies are delicious. Slightly crunchy on the outside and chewy on the inside with just the right amount of spices and molasses. I think these are the most perfect gingersnaps I have ever found. I got this recipe from my cousin. I have adapted it slightly because I never use shortening and don't have it in my house. The original recipe calls for 1/2 cup butter and 1/2 cup shortening. First I tried to just replace the shortening with butter. The results were awful. The cookies were greasy and flat. Nothing like the crispy, chewy, slightly puffy little cookies my cousin had always made. The next time, I just tried omitting the shortening, but that resulted in hard, crumbly, dry mounds. Yuck! I finally tried replacing the shortening with 1/4 cup canola oil. Jackpot!!! They were once again the perfect little gingersnaps I remembered. Here is my version of this recipe.

Oahu Gingersnaps

1/2 cup butter

1/4 cup canola oil

1 cup sugar

1/4 cup molasses

1 egg beaten

1 tsp. ginger

1 tsp. cloves

1 tsp. cinnamon

1/4 tsp. salt

2 tsp. baking soda

2 cups flour

Cream together all ingredients except the flour. Add flour and mix until well incorporated. Cover and chill dough. Roll into balls and then roll them in sugar. Place on ungreased baking sheet and bake at 350 degrees for 10 minutes.

Peanut Butter Clay

I got this recipe for Peanut Butter Clay from my aunt when I was a little girl.  My boys love the rare occassions when I make it.  Sorry about the picture.  It really does taste good and is a lot of fun.

Here is the recipe:
2 C. Peanut Butter
2 C. Powdered Milk
1 C. Honey
Mix all ingredients together, adding more powdered milk, if necessary, to get desired consistency. Make things and then eat 'em up!

Since this recipe has peanut butter and honey, I definitely would not make it for anyone under one year, and I would be careful when using it with toddlers.

Easy Breadsticks

I use this recipe all the time when I want fresh hot bread to go with a meal and I haven't planned the hours in advance that it normally takes.

Easy Breadsticks
1 1/2 cups HOT tap water
1 Tbsp yeast (heaping)
2 Tbsp. sugar
3 cups flour
1 1/2 tsp salt

Mix the water, yeast, and sugar together and let it sit until the yeast bubbles and looks about like this.

Combine the flour and salt in another bowl. Add the yeast mixture and mix. Dough will look something like this.

Turn the dough out onto floured surface and knead for 2-3 minutes (no more), adding more flour if necessary - dough should be tacky. Let the dough rest for at least 10 minutes. In my opinion, the longer the better. I have even made this in the morning before work or church and put it in a bowl with a tight fitting lid and let it sit in the refrigerator until I was ready to roll it out.

Punch dough down and roll out.

Cut into strips. (I use a pizza cutter and a pastry sheet)

Twist the strips and place on greased baking sheet. Brush with butter. Top with salt or parmesan cheese. Bake at 425 for 8 - 10 minutes, or until golden brown.

Mmmmm.

Chocolate Bon Bons

We love these, and I only make them once a year, at Christmas time, which is strange because they are soooo easy. Probably, because I love them too much and cannot stop at one (or two, or three...).

Chocolate Bon Bons

3 large Hershey Bars (with or without almonds)

1 13 ounce tub Cool Whip

1/2 tsp peppermint extract (optional - we like them best without)

crushed vanilla wafers, flaked coconut, powdered sugar, chopped nuts, etc.

Melt chocolate carefully and pour over Cool Whip which was placed in large bowl. Pour slowly and fold in chocolate as it is poured. Cover and chill in refrigerator for at least two hours. Drop by teaspoon in wafer crumbs (or coconut, or nuts, etc.) and roll into a round ball (about bite size). Place on a cookie sheet covered in waxed paper and freeze. Yum!

Whole Wheat Waffles

This is a recipe for whole wheat pancakes or waffles that I have loved ever since I was a kid. Now, my kids love it too. These are great served with fresh fruit and whipped cream, or just good old fashioned syrup. We love them with blueberries in them, and some of my boys will eat them without any syrup if I fix them this way.

Whole Wheat Waffles

1 1/4 C. whole wheat flour

1 T. baking powder

1 1/2 t. salt

3 T. brown sugar

2 eggs

1 1/4 cup milk

3 T. oil

Whisk dry ingredients together in a bowl. Separate the eggs. Combine the egg yolks, milk and oil and then add to the dry ingredients and whisk together. Beat the egg whites until light and fluffy and fold into batter. (I usually just put them in my stand mixer and let it do the work while I am getting the rest of the ingredients together.) Bake in waffle iron or on hot griddle. Makes abo