Thursday, December 25, 2014

Missionary Munchies

Many of the missionaries have requested the recipes for food that I have brought on different occasions.  I keep telling them that I will post them on my blog, so here goes.  This will be the place where I post all of the food/treats that they enjoy.


Crock Pot “Baked” Ziti

I love this recipe. This one takes just a bit more work than my normal slow cooker recipe but it is so worth it. You can have great Italian at home.
Cuisine: Italian
Serves: 4 servings

1 pound ground beef or Italian sausage
1 small onion chopped
2 cloves garlic crushed
1 cup (8 oz) ricotta cheese
1 egg white
¼ cup grated Parmesan
1½ tsp salt (divided)
½ tsp dry parsley
1 - 28 oz can crushed tomatoes
1½ t basil
½ t pepper
⅛ tsp crushed red pepper (optional)
2 cups (8 oz) of dry ziti noodles
2 cups shredded mozzarella
1. Start by place 1 pound of ground beef over medium high heat to brown. Then chop 1 small
onion and crush 2 cloves of garlic and add while the meat is browning. Cook until no longer
pink. About 9-10 minutes.
2. Combine 1 cup (8oz) ricotta cheese with one egg white, ¼ cup grated parmesan cheese, ½ t
dry parsley, ½ t salt. Do not over mix.
3. Mix 1 – 28 oz can crushed tomatoes, 1½ t basil, 1 t salt, ½ t pepper. Mix. Now drain the meat of
extra fat and combine to make the meat sauce.
4. Give the slow cooker a good spray of PAM. Here I’m using a 3.5 qt. See Notes about crockpot
5. Now you get to layer the dish. Put about 1½ cups of meat sauce in first and spread to cover
bottom. Add 1 cup of uncooked ziti noodles or other pasta.
6. Next add half the ricotta mixture by placing spoonfuls on the pasta. Add ½ cup of shredded
Mozzarella cheese on top of that.
7. Now time to repeat. Add 1½ cup meat sauce. Add 1 cup ziti noodles. Add the rest of the ricotta
and ½ cup mozzarella. Top with the remainder of the sauce and 1 cup of mozzarella.
8. Cook on low for 4-5 hours.
This is a cut down recipe… used my 3.5 qt crock pot and this is “Cooking For Two” after all. This filled
the pot about 75% and that is really the most you should go so do not do in a smaller pot. This
would be great to double and would fit in a 6.5 qt but would be marginal in a 6 qt.

Recipe by 101 Cooking For Two at /crockpot-baked-ziti/


 Crock Pot Sausage, Peppers & Potatoes

2-12 oz. packages of Johnsonville sausages (1 sweet and 1 hot)
1 cup chicken stock
8 potatoes, cubed
3 peppers diced (green, red, yellow)
2 large onions, diced
salt and pepper to taste

I like to brown the sausages first, but it is not necessary.  Put all ingredients in the crockpot on high for 4-6 hours.  (I like my peppers crisp tender, so I cook those separately and add in just before serving).
Serve with a green salad and a crispy roll. . .yummy!

Easy Crock Pot Fiesta Chicken

4 chicken breasts, frozen or thawed

1 (15 1/2 ounce) can black beans, drained and rinsed

1 (15 ounce) can corn, drained

1 (15 ounce) jar of your favorite salsa

1 (8 ounce) package cream cheese


1. Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of

black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5

hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded

chicken to the crockpot.

2. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look 
strange at this point. Don't worry. Stir the cream cheese until it is thoroughly combined.

3. Serve over rice or in warm flour tortillas.  

Source: RecipeZaar

http://w w w .the-girl-w

Fiesta Beans by Becky Douglas

6 cans black beans, drained
6 cans corn, drained
8 large (or 12 small tomatoes), chopped
3 red peppers, chopped
one bunch cilantro, chopped
one or two bunches green onions, chopped
3 fresh chili peppers (optional) OR hot sauce
juice of 10 limes
1/2 cup oil
1-2 teaspoons oregano
1-2 teaspoons cumin
salt and pepper to taste
Mix it all together and chill.  Serve with chips.

This makes a lot of dip

Pop-Over Tacos

1 lb ground beef
1 large onion, diced
1 envelope taco seasoning mix
1-15 oz. can tomato sauce
½ c water (add WEHN READY TO COOK)
2-16 oz. cans refried beans
1-4oz. can chopped green chilies
1 c Jack cheese grated
1 c sour cream (combined with cheese)
1 c milk
2 eggs
1 T oil
1 c flour

Cook ground beef and onion.  Stir in taco seasoning mix, tomato sauce and water.  Simmer 10 minutes. Spread refried beans into bottom of greased 9x13 pan.  Layer half the chilies over the beans.  Pour meat mixture evenly over chilies.  Layer remaining chilies over meat; top with cheese and sour cream.  Blend milk, eggs, oil and flour.  Pour evenly over pan.  Bake at 400 degrees for 30-45 minutes or until golden brown.  Cut into squares.  Top with shredded lettuce and tomato.  (To half recipe put in 9x9 square pan).

½ recipe

1/2 lb ground beef
1/2 large onion, diced
1/2 envelope taco seasoning mix
8 oz. can tomato sauce
1/4 c water
1-16 oz. cans refried beans
1/2-4oz. can chopped green chilies
1/2 c Jack cheese grated
1/2 c sour cream (combined with cheese)
1/2 c milk
1 eggs
1/2 T oil
1/2 c flour

The Best Crock Pot Pork Tenderloin

Author: Whisking Mama
2 pounds of pork tenderloin
¼ cup soy sauce
1.5 tablespoons of yellow mustard
2 tablespoons of olive oil
3 tablespoons of maple syrup
1 Shallot chopped
1 teaspoon onion powder
1.5 teaspoons garlic powder 

1. Turn crock pot on to low
2. In large measuring cup add all the ingredients for the marinade and mix
3. Place tenderloin in crock pot and pour over the marinade
4. Cook on low for about 5 hours for two small tenderloins or 6 hours for one large piece
5. Slice and serve pouring the juices over the meat
6. Recommended but not necessary: I turn the pork twice to ensure even cooking at 2 hours and 4 hours, pouring the juices all over

Recipe by Whisking Mama at

Seven Layer Dip II
recipe image
Submitted By: Dinah
Photo By: Terry Houton
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 64
"My mom's Seven Layer Dip is a big hit at all small gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It's perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare."
2 avocados - peeled, pitted and
1 1/2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup salsa
garlic salt to taste
ground black pepper to taste
1 (8 ounce) container sour cream
1 (1 ounce) package taco
seasoning mix
4 roma (plum) tomatoes, diced
1 bunch green onions, finely
1 (16 ounce) can refried beans
2 cups shredded Mexican-style
cheese blend
1 (2.25 ounce) can black olives -
drained and finely chopped
1.In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
2.In a small bowl, blend the sour cream and taco seasoning.
3.In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.
ALL RIGHTS RESERVED © 2014 Allrecipes.comPrinted from 9/13/2014

Thanksgiving Casserole

Prep Time: 20 MinutesReady In: 1 Hour 15 Minutes
Submitted By: Sharon PruittCook Time: 55 MinutesServings: 8
"Turkey, mashed potatoes, cheese, a special sauce, and some little extras combine to make a tasty casserole for 'the day after'. Absolutely delicious way to use those tasty Thanksgiving leftovers."
3 tablespoons butter
2 tablespoons all-purpose flour
1 (12 fluid ounce) can evaporated
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black
1/4 teaspoon onion powder
2 tablespoons butter
1 cup finely crushed herb
-seasoned dry bread stuffing mix
1 cup cooked, diced turkey meat
1 cup shredded Cheddar cheese
2 cups leftover mashed potatoes
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
3.In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
4.Bake 45 minutes in the preheated oven.
ALL RIGHTS RESERVED © 2014 Allrecipes.comPrinted from 2/27/201

The Best Crock Pot Pork Tenderloin
2 pounds of pork tenderloin (I use two small tenderloins) 
¼ cup soy sauce 
1.5 tablespoons of yellow mustard 
2 tablespoons of olive oil 
3 tablespoons of maple syrup 
1 Shallot chopped 
1 teaspoon onion powder 
1.5 teaspoons garlic powder 

1. Turn crock pot on to low 
2. In large measuring cup add all the ingredients for the marinade and mix 
3. Place tenderloin in crock pot and pour over the marinade 
4. Cook on low for about 5 hours for two small tenderloins or 6 hours for one large piece 5. Slice and serve pouring the juices over the meat 

Recommended but not necessary: I turn the pork twice to ensure even cooking at 2 hours and 4 hours, pouring the juices all over. 

Recipe by Whisking Mama at


·         10 soft taco shells
·         2 cups cooked, shredded chicken
·         2 cups shredded Monterey Jack cheese
      4-8 oz. cream cheese (according to taste)
·         3 Tbsp. butter
·         3 Tbsp. flour
·         2 cups chicken broth
·         1 cup sour cream
·         1 (4 oz) can diced green chilies
1.    Preheat oven to 350 degrees. Grease a 9" x 13" pan.
2.    Mix chicken and 1 cup shredded cheese and softened cream cheese. Roll up in tortillas and place in pan.
3.    In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.
4.    Heat over medium heat until thick and bubbly.
5.  Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.
6.  Pour over enchiladas and top with remaining cheese.
7.  Bake 22 minutes and then under high broil for 1-3 minutes to brown the cheese.

      You can make these ahead and keep it in the fridge up to 24 hours.  Just put in the oven and increase the time, making sure they are heated through.

      If you want to freeze them, freeze the enchiladas WITHOUT the sauce.  Thaw them first, then make the sauce and add it and cook according to original instructions.

Zesty Slow Cooker Chicken Barbecue
recipe image
Submitted By: Zanne Tastic
Photo By: abapplez
Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 10 Minutes
Servings: 6
"Use your slow cooker to prepare this great twist on basic barbecue chicken. It is easy to prepare and the sauce also makes a great topping for baked potatoes."
6 frozen skinless, boneless
chicken breast halves
1 (12 ounce) bottle barbecue
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire
1.Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2.Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.


2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt


1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.

DINNER ROLLS (Hermana Fagersten)

2 ¾ cups milk
½ cup butter or margarine
Microwave on high for 5 minutes (or melt in pot over stove)
In separate bowl mix:
8 cups flour
½ cup sugar
2 Tablespoons yeast
2 teaspoons salt
·         Add ½ cup milk mixture to 3 slightly beaten eggs.  Then blend with the remaining milk mixture. 
·         Make a well in the flour mixture and add liquid to flour mixture.  Mix for 10-15 minutes.
·         Grease your hands using vegetable, canola or olive oil.  Tear off small sections of dough and form into rolls. 
·         Place on greased cookie sheet.  Let rise until double in size.
·         Bake at 400 degrees for 10 minutes or until brown.  After removing from oven, brush with butter.
·         Yields:  2-2 ½ dozen
Honey Butter:  ½ cup butter, ¼ teaspoon vanilla, ½ cup honey    Whip softened butter and add vanilla.  Add honey gradually while whipping.
Cinnamon Rolls
Use above recipe for the dough.  Divide dough in half.  Roll out to a rectangle; spread dough with softened butter then with filling:   1 cup sugar, 2 teaspoons cinnamon, 2 teaspoons maple flavoring, 2/3 cup nuts or raisins (optional)
Roll up from long side.  Using dental floss or serrated knife, cut dough into 15 pieces.  For larger rolls, cut into 12 pieces.  Let rise until double in size.
Bake for 10 minutes at 400 degrees.
Glaze:  4 cups powdered sugar, ½ teaspoon maple flavoring (or vanilla), 4 Tablespoons butter, 4 Tablespoons cream (or milk)
I like lots of frosting, the original recipe calls for half of this.  Adjust to taste.

Frost when warm if you want a glaze.   Otherwise, wait until the rolls are cooled and then frost.

Whipped Cinnamon Pumpkin Honey Butter

Spread on rolls, muffins, toast, English muffins, etc. Bring to room temperature before using.

2 sticks Butter(1 C. or 8 oz.), softened
3/4 t. Cinnamon
6 T. Pumpkin Puree
4 T. Honey
1 t. Vanilla
1. Beat the butter with an electric mixer until smooth.
2. Add the cinnamon and 1 T. of the pumpkin puree. Beat until well combined. Continue beating,
adding in 1 T. of pumpkin puree every 30 seconds.
3. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
4. Keep refrigerated in a sealed container. hipped-cinnamon-pumpkin-honey-butter


Almond Joy No Bake Cookies
  • 1/2 cup butter
  • 2 cups sugar
  • 1/2 cup milk
  • 1/3 cup cocoa
  • 3 cups oatmeal (I used 3 minute oats)
  • 1 cup coconut
  • 1/2 cup chopped almonds, toasted
  • 1 teaspoon vanilla
In a large saucepan combine the first 4 ingredients. Bring to a full rolling boil, stirring constantly. Let boil 3 minutes, stirring to prevent sticking. Pour in all of the remaining ingredients and stir to combine.Drop by rounded tablespoon onto wax paper and let harden. Makes about 2/12 dozen.

Apple Crisp II
Prep Time: 30 MinutesReady In: 1 Hour 20 Minutes
Submitted By: Diane KesterCook Time: 45 MinutesServings: 12
"Cinnamon-spiced apples are baked with a sweet oat crumble in this simple dessert. It's great served with ice cream!"
10 cups all-purpose apples, peeled,
 cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water (optional if apples are juicy)
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
1.Preheat oven to 350 degrees F (175 degree C).
2.Place the sliced apples in a 9 x 13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3.Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4.Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Banana Crumb Bars 

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups mashed banana
3/4 cup white (or brown) sugar
1 egg, lightly beaten
1/3 cup butter, melted (or canola oil)

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter (cold)

Preheat oven to 350 degrees. Lightly grease and flour a 9 X 13 inch pan.

In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared pan.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over cake. Bake in preheated oven for 35 minutes, or until a toothpick inserted into center comes out clean.

Double recipe and put in a half sheet pan for bars.

Dad’s Brownies 

Blend:3 C sugar1/2 C butter (Butter should be room temperature: not melted, not cold)1/2 C cocoaAdd:3 C flour1/8 tsp. salt1 tsp. vanilla1 C chopped nuts (optional)
Beat in:
6 eggs
Pour into greased 11x15 pan and bake 35-40 min. at 330°. Cool before icing. I used a 9x13 pan and it works too. A toothpick should come out mostly clean when inserted but don’t worry about making them too dry. You don’t want to over bake them. 
1/2 C butter (If you like, you can substitute half of the butter with 1/4 C cream cheese.)
1/4 C cocoa
1 tsp. vanilla
1/4 C cream or condensed milk
3 C powdered sugar
Dash of salt
After baking, cool the brownies completely just in the pan. Spread frosting generously on top, cut, and serve. To store: keep in airtight container. These brownies are more cake-like than fudgy so they can dry out quickly. I like to store them covered in the pan in the fridge. They are divine when the frosting is cold  Enjoy!

Blend all ingredients well until very creamy and slightly stiff. You want a very thick frosting. Add more cream until desired consistency. Don’t freak out if it’s super dry and crumbly until you add extra cream, a tiny bit of cream goes a long way.  Patience is key. 

CHEESECAKE DREAMS by Katherine Fagersten

2/3 cup brown sugar
2 cups flour
1 cup chopped pecans OR walnuts (optional)
2/3 cup butter, melted

2 - 8 oz. packages cream cheese, softened
1/2 cup sugar
2 eggs
4 Tbsp. milk or cream
2 Tbsp. lemon juice
2 tsp. vanilla extract

Preheat oven to 350 degrees.

In small bowl mix sugar, flour, nuts.  Stir in melted butter until well combined.  Put 1/2 mixture into 9 x 13" pan.  Reserve the rest.
Bake 12-15 mins. till lightly browned.

Meanwhile, beat cream cheese and sugar until smooth.  Beat in remaining ingredients until well blended.  Pour over baked
crust.  Sprinkle with remaining crumbs.  
Bake 25 mins. or until set and lightly browned.  
Cool on wire rack, then refrigerate.
Sprinkle with powdered sugar.  
Cut into 2" squares then cut diagonally in half.  
This recipe freezes well.


yield: 36 bars

prep time: 15 minutes

cook time: 22 to 25 minutes

total time: 40 minutes


1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1½ cups light brown sugar
2 eggs
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup pecans, toasted and coarsely chopped
½ cup semi-sweet chocolate chips
*½ cup white chocolate chips


1. Preheat oven to 350 degrees F. Butter or spray a 9x13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not over mix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.
4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.
Note: You don't have to toast the coconut or pecans if you don't want to, it just enhances the flavor.

*I omit the while chips and use 1 cup of semi-sweet chocolate chips.

(Recipe adapted from Baking Illustrated)

Cream Cheese & Pumpkin Roll Bars 

Posted on November 20, 2011

6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

Preheat oven to 350 degrees.  Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.  In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.
In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible.  Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.  Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.
*One thing that I like about pumpkin roll is that it is served cold, so we put these bars in the fridge and ate them cold- they were delicious! You could eat them at room temperature too. I also thought that they were yummier on the second day (if they last that long!).
Recipe from: Let’s Dish

FOR A VARIATION, I OMITTED THE CREAM CHEESE FILLING AND ADDED SEMI SWEET CHOCOLATE CHIPS (AS MANY AS YOU LIKE).  This is a great basic pumpkin bar recipe!  Also, I double the recipe and put it in a half sheet pan.  Sprinkle it with extra chocolate chips and chopped pecans (or whatever nuts you like), put it in the oven for about 30-35 mins until toothpick inserted in middle comes out clean.  Moist and great flavor!  My new favorite pumpkin bar recipe.

Crunchy Granola Bars
Adapted from Bakerlady, originally from America's Test Kitchen
  • 7 cups old-fashioned rolled oats
  • 1/2 cup vegetable oil (or coconut oil)
  • 1 teaspoon salt
  • 1 1/2 cups whole almonds, pecans, walnuts or peanuts 
  • 3/4 cup honey
  • 3/4 cup packed brown sugar
  • 1 Tablespoon vanilla extract
  • 2 teaspoons ground cinnamon (optional)
Adjust oven rack to the middle of the oven and set the temperature to 375 degrees.

Line an 18 x 13 inch rimmed baking pan with aluminum foil.

Combine the oats, oil and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, 20-25 minutes. Remove the oats and lower the oven temp to 300 degrees.

Place the nuts in a food processor and process until coarsely chopped. Or just chop coarsely with a big sharp knife.
Combine the honey and brown sugar in a saucepan and cook over medium heat for about 5 minutes, stirring constantly, to dissolve the sugar. Remove from heat and stir in the vanilla and cinnamon (if using).

Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are thoroughly coated with the honey mixture. Spray the baking sheet (still with foil sling) with non-stick spray then transfer the granola mixture to the prepared baking sheet and spread in an even layer. Spray a large metal spatula or a square dish with non-stick spray and firmly press the mixture into the pan. Make a flat, tight, and even layer. Bake until golden, about 35-40 minutes.

Cool in the baking sheet, on a wire rack, for 10-15 minutes before cutting into bars, I used a pastry scraper to cut.  Cut the bars all the way through and then allow the granola bars to completely cool. Do not wait longer than 15 minutes before cutting the bars. They harden up significantly as they cool. Any longer and you’ll have a very hard time cutting through them.

The bars can be stored, covered for up to 2 weeks.

Fabulous Peanut Butter 'N Chocolate Chip Cookies

3/4 cup (1 1/2 sticks) Butter

1 cup each granulated sugar and firmly packed brown sugar

1/2 cup peanut butter

2 eggs

2 teaspoons vanilla

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 package (12oz.) semi-sweet choco chips

Heat oven to 350 degrees F.

Beat butter, sugars, peanut butter in large bowl with mixer on medium speed until light and fluffy.

Blend in eggs and vanilla.

Mix in flour, baking soda and salt.

Stir in chips.

Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10-12 minutes or until lightly browned.

Cool 2 minutes.

Remove from cookie sheets onto wire racks.

Makes about 4 dozen.

Famous Fudge (Carnation)

  • 1 1/2 cups granulated sugar
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon vanilla extract
  • LINE 8-inch-square baking pan with foil.

    COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.  (This is important to bring to a full rolling boil or the fudge will not be the proper consistency.)

    STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

     1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels. 

     1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels. 

     1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
  • FOR MINT FUDGE substitute 1 tsp. mint extract for vanilla
  • I've been using this recipe for years.  

Ginger Crinkles

⅔ c. oil
1 c. sugar
1 egg
4 Tbsp. molasses
2 c. flour
2 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. ginger
¼ c. sugar for dipping

Mixi oil and sugar thoroughly.  Add egg and stir in molasses.  Sift dry ingredients together and add.  Drop spoonfuls into sugar and form into balls coated with sugar.  Place on ungreased cookie sheet.  Bake at 350 for 10 minutes.

Katherine Fagersten


3/4 cup sugar
1/2 cup unsweetened baking cocoa
2/3 cup evaporated milk
1/3 cup corn syrup
1/3 cup butter
1 teaspoon vanilla

Mix sugar, cocoa, milk and corn syrup in a pot.  Bring to a boil and boil for one minute.  Remove from heat, add butter and vanilla.  Serve warm or cold.
Store in refrigerator.

Nutella No Bake Cookies
Prep Time: 15 minutes
Cook Time: 5 minutes
  • 2 cup sugar
  • 1/4 cup cocoa
  • 1/2 cup milk
  • 1/2 cup margarine
  • 1 tsp vanilla
  • pinch of salt
  • 1/4 cup peanut butter
  • 1/4 cup Nutella
  • 3 cup quick oats
  1. Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool. Refrigerate. Eat. Repeat.
note For regular no bake cookies, omit Nutella and change peanut butter to 1/2 cup. But who wants to be regular?


These dense bars are loaded with chewy oats and creamy butterscotch chips! A couple of secret ingredients transform these into the BEST blondies you've ever tasted!
Recipe type: Dessert
Serves: 12
  • ½ cup coconut flakes
  • 1 cup butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 1½ teaspoons coarse sea salt, divided
  • 1 teaspoon baking powder
  • 2 cups flour
  • 1½ cups old fashioned rolled oats
  • 1 tablespoon milk
  • 2 cups butterscotch chips (found with the white and regular chocolate chips at the grocery store)

  1. Preheat oven to 350. Line a 9x13 inch baking dish/pan with nonstick foil and spray with cooking spray.
  2. Melt butter in a medium sauce pan over medium-high heat. Continue to cook 3-5 minutes until butter becomes a dark amber/golden color, and remove from heat. While butter is browning, add coconut flakes to a medium pan and cook over medium-high heat 3-5 minutes stirring throughout. When the flakes begin to brown, remove from heat. (Careful not to let them burn)
  3. In a large bowl combine browned butter, brown sugar, eggs, and vanilla and mix until smooth. Add toasted coconut flakes and mix again until smooth. In another medium bowl combine flour, baking powder, 1 teaspoon salt, and oats and whisk to combine. Gradually stir flour mixture into wet ingredients until all ingredients are incorporated. Stir in 1 tablespoon milk to help bring mixture together. Gently stir in *butterscotch chips.
  4. Press mixture into prepared pan and bake for 20-25 minutes until mixture is set and top looks dry. *Immediately after removing from the oven, sprinkle with remaining ½ teaspoon sea salt. Allow to cool completely before cutting into bars and serving. Store in airtight container.

*There are no butterscotch chips in the Dominican Republic, so I used chocolate chips and I also omitted sprinkling with salt in step 4.


½ cup butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1/3 cup peanut butter
½ teaspoon vanilla
½ teaspoon baking soda
½ teaspoon salt
1 cup flour
1 cup quick oats

Cream margarine, sugar and brown sugar.  Add egg, peanut butter and vanilla and mix well.  Stir in baking soda, salt, flour and quick oats until well blended.
Bake 350 degrees for 15-20 minutes until lightly browned.  Remove from oven and sprinkle 1 cup of chocolate chips over the baked mixture.  Cover for a few minutes until chips melt, then spread.  Cool until chocolate is firm (may refrigerate).

2 cups powdered sugar
¼-1/2 cup peanut butter
1-2 tablespoons milk
½ teaspoon vanilla
Mix all frosting ingredients together.  Can add more peanut butter if too dry. Spread over bars.
Makes about 2 dozen bars

Stir chocolate chips into the batter and bake as directed.
Make a glaze by combining 1 cup powdered sugar, 2 Tablespoons peanut butter and 2 Tablespoons milk, 1/4 tsp. vanilla.  Drizzle over bars.

Peanut Butter Sheet Cake
Prep Time: 20 MinutesReady In: 45 Minutes
Submitted By:ERNSBERGER5Cook Time: 25 MinutesServings: 20

"Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!"

2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup water
3/4 cup butter or margarine,
1/2 cup peanut butter
1/4 cup vegetable oil*
2 eggs

1/2 cup buttermilk
1 teaspoon vanilla extract
2/3 cup white sugar
1/3 cup evaporated milk
1 tablespoon butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon vanilla extract
1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
2.In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
3.Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
4.While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
5.Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

*Can substitute butter for the vegetable oil
This is a dense moist cake.  (Needs more peanut butter flavor.  Next time I might add chocolate chips to the batter.)
Double recipe fits nicely in half sheet pan.  Increase baking time to 30-35 minutes
ALL RIGHTS RESERVED © 2015 Allrecipes.comPrinted from 2/11/2015

Pumpkin Cheesecake Pie

Cheesecake and pumpkin pie combined! A cheesecake layer is topped with a pumpkin pie layer followed by a crumb topping. Perfect for any holiday!

Author: Deborah
Serves: 12 servings
1 single pie crust
1 (8-ounce) package cream cheese, softened
¼ cup sugar
½ teaspoon vanilla
1 slightly beaten egg
1¼ cups canned pumpkin
1 cup evaporated milk
2 beaten eggs
¼ cup sugar
¼ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
4 tablespoons all-purpose flour
4 tablespoons brown sugar
2 tablespoons cold butter
1 cup chopped pecans (There were no pecans so I used walnuts)

1. Roll out the pie crust and place in a 9-inch pie plate. Trim and crimp the edges as desired. Set aside.
2. In a mixing bowl, beat the cream cheese until smooth. Add the sugar, vanilla and beaten egg and
beat until smooth. Refrigerate for 30 minutes. Spread the mixture into the bottom of the pie crust.
3. Preheat the oven to 350ºF.
4. In another mixing bowl, combine the pumpkin, evaporated milk, 2 eggs, ¼ cup sugar, ¼ cup brown
sugar, cinnamon, salt and nutmeg. Beat until smooth, then very carefully pour the mixture over the
cream cheese layer.
5. Place the pie in the oven and bake for 25 minutes. Cover the edges of the pie with foil, then bake an
additional 25 minutes.
6. In a small bowl, combine the flour, brown sugar and butter. Cut in the butter until the mixture looks
like coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the pie. Return to the
oven and bake another 10-15 minutes, or until a knife inserted into the center of the pie comes out
7. Cool the pie for 1 to 2 hours, then transfer to the refrigerator to cool completely.

I like to place the pie on a baking sheet. Not only does this make it so I don't have to worry about the pie
making a mess if it cooks over, but it's easier to transfer into and out of the oven. It also makes it easier to
not have to worry about spilling as much when you add the streusel topping.
adapted from Better Homes and Gardens New Baking Book
Recipe by Taste and Tell at /pum pkin-cream -cheese-pie/

This is my new favorite Pumpkin Pie recipe which will replace my paradise pumpkin pie recipe!

Reeses’ Peanut Butter Candy 

Prep Time: 20 Minutes
Ready In: 30 Minutes

Servings: 35

"No-bake bars with a peanut butter graham cracker base and a chocolate top."

1 1/2 cups margarine, melted
2 cups peanut butter
4 1/2 cups confectioners'
2 cups graham cracker crumbs
4 Tablespoons peanut butter
2 cups milk chocolate

Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
Combine 4 Tablespoons peanut butter and milk chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

Raspberry Oatmeal Bars

recipe image
Submitted By: Megan
Photo By: Jamie
Prep Time: 15 Minutes
Cook Time: 23 Minutes
Ready In: 38 Minutes
Servings: 24
"Quick and easy, but they taste so decadent."
1 (18.25 ounce) package yellow cake mix
2 1/2 cups quick cooking oats
3/4 cup margarine, melted
1 cup raspberry jam
1 tablespoon water
1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2.In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. (I only mix with water if the jam is unusually thick-but that is not a problem in the Dominican Republic).  Sprinkle the remaining oat mixture evenly over the top.
3.Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

For a variety try different jams, use different cake mixes.  For example, chocolate cake mix with raspberry jam or pineapple cake mix with pineapple jam.
ALL RIGHTS RESERVED © 2014 Allrecipes.comPrinted from 8/26/2014

Salted Caramel Carmelitas
Prep time
Cook time
Total time
An impressive Bar Cookie that can be served at a party but easy enough for a weeknight meal. Recipe on
Serves: 36 bars
  • 2 cups flour, all-purpose
  • 1¾ cups quick cooking oats
  • 1¼ cups brown sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups (2½ sticks) softened butter, unsalted
  • 1 cup chocolate chips
  • ¾ cup Fisher Pecans, chopped
Salted Caramel Sauce
  • 1 cup sugar
  • ¼ cup water
  • ¾ cup heavy cream
  • 3½ tablespoons butter, unsalted
  • 1 teaspoon sea salt or kosher salt
Caramel Sauce
  1. In a heavy medium saucepan, combine sugar and water, heat over medium-low heat until sugar dissolves.
  2. Increase heat and bring to boil, continue to boil without stirring until syrup is deep amber color - about 5 minutes
  3. Remove from heat and carefully whisk in heavy cream, mixture will bubble
  4. Add butter and salt, carefully pour into bowl and let set to cool - about 1 hour
  1. Preheat oven to 350 degrees and lightly spray 13x9 baking dish with cooking spray
  2. In a large bowl, combine flour, oats, brown sugar, baking soda, salt and butter until crumbly
  3. Divide mixture in half and press one portion into baking dish
  4. Bake for 10 minutes, cool slightly
  5. Sprinkle chocolate chips and pecans evenly over crust
  6. Pour cooled caramel sauce over top
  7. Top with remaining crumb mixture
  8. Return to oven and bake for 15-20 minutes or until crust begins to brown
  9. Cool and place in fridge so caramel will set
  10. Before serving, bring Carmelitas to room temperature so they are easier to cut
Caramel can be made ahead and stored in the fridge for up to 2 weeks. Microwave to reheat.

The best fudgy, homemade dark chocolate brownies from scratch
  • Ingredients:

  • 3/4 cup dutch-processed cocoa powder
  • 1/2 teaspoon baking soda
  • 2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 1/3 cup flour
  • 2 cups chocolate chips

Preheat the oven to 350ºF. Grease a 9x13" baking dish and set aside.
In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth. Stir in the boiling water until the mixture is smooth and thick.
Stir in the sugar and eggs with the remaining 1/3 cup melted butter. Stir in the vanilla and salt until just smooth.
Dump in the flour and chocolate chips at the same time, and stir until just combined.

Spread the batter into your prepared baking dish and bake for 35-40 minutes, or until the edges start to pull away from the pan. (Always better to under-bake than to over-bake brownies!)

Cool completely in the pan. (Brownies freeze great for later if there are leftovers!)

Toffee Diamonds (Shar Wight/Hermana Fagersten)

1 cup butter

1 cup brown sugar

1 egg yolk

1 teaspoon vanilla

2 cup flour

1 cup chocolate chips ( I prefer the mini ones)

1 cup chopped walnuts

Cream butter, sugar and vanilla. add flour and mix well. Stir in chocolate chips and chopped walnuts. Press into ungreased jelly roll pan. Bake at 350 for 20-25 minutes (cooked through, light brown). While still warm cut into 2 inch diamonds.


1/4 cup chocolate chips

1/2 cup powdered sugar

1 teaspoon vanilla

Milk...enough to make a thick frosting.

Put 1 teaspoon dot on each diamond and a walnut half on top.

A simpler version that I use is:

I double the recipe and put it in a half sheet pan.  As soon as you take the bars out of the oven, put 8 oz. milk chocolate chips on the bars.  Let stand about 5 minutes or until softened; spread evenly.  Sprinkle with 1 cup sliced almonds.  Cool 30 minutes.  Cut into diamonds.  Enjoy





This cake has no eggs, butter, or milk in it.

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup cocoa powder
3/4 cup vegetable oil
2 Tablespoons white vinegar
2 teaspoons vanilla extract
2 cups cold water

Sift flour, sugar, salt, soda and cocoa together into a 9 x 13" pan.  Make three wells in the dry ingredients. Pour oil into one well, vinegar into second, and vanilla into third well.  Pour cold water over all and stir well with fork.

Bake at 350 degrees F. for 30 to 40 minutes, or until toothpick inserted in center comes out clean.
*Can add chocolate chips to the batter and serve the cake with chocolate syrup and/or caramel syrup and whipped cream or frost with chocolate frosting.

Peanut Butter Chocolate Chip Cake

Prep Time: 20 minutes
Cook Time: 40 minutes
Peanut Butter Chocolate Chip Cake
  • 2 & 1/4 cups all-purpose flour
  • 2 cups light brown sugar
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup semisweet chocolate chips

Preheat oven to 350°. Coat a 9″x 13″ baking pan with cooking spray. Set aside.

Using an electric mixer, combine flour, brown sugar, peanut butter, and butter. Remove 1 cup of mixture and set aside.

Mix in baking powder and baking soda. Mix in milk and vanilla. Add eggs, 1 at a time, mixing well after each addition.

Transfer batter to prepared pan. Sprinkle top with reserved flour mixture and chocolate chips. Bake 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Recipe adapted from

30-Minute Chocolate Fudge Cake  
(Like Texas Sheet Cake)
- 2 cups all-purpose flour
- 2 cups sugar
- 2 sticks butter
- 1 cup water
- 5 Tablespoons cocoa powder
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Mix flour and sugar in a large bowl. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour/sugar mixture. Mix well. Add eggs, buttermilk, baking soda, and vanilla. Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes.
for the fudge icing
- 1 stick butter
- 4 Tablespoons milk
- 4 Tablespoons cocoa powder
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake.
{serves 12 to 16}
VARIATION:  After frosting the cake, sprinkle with chocolate chips and chopped nuts.  Drizzle caramel on top to make it a turtle cake.


Grandma Fagersten’s Rice Pudding

1 gallon whole milk

1 cup butter

1 cup sugar

5 large eggs or 6 medium eggs

2 tsp. vanilla

1 ¾ c. rice uncooked

Bring milk and butter to a boil on medium heat (takes about 1 hr.)  Use wire whisk.  Be patient this will take about 1 hr.  Add rice and turn to low heat and cook until rice is done.  Rice will float to the top when done.  This takes about 20 minutes.  Take off heat.

In a separate bowl, beat eggs, sugar and vanilla.  Add to rice mixture.  Stir.  Let cool.

When at room temperature, pour into another bowl and cover with plastic wrap.    Finish cooling in refrigerator.  

Sprinkle with cinnamon and nutmeg before serving.

Serve cold.

Our Christmas Morning tradition!

You can cut this recipe in half for a smaller crowd.

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