Grape Jelly Meatballs

This recipe came from Cooks.com.  The first time we made ths recipe Vickie wasn't to sure because of the grape jelly/chili sauce mixture.  I assured her it woould be good.  When they were done she decided they were okay.  We did this in a crock pot for a church activity.

Ingredients

2 12 oz jars Heinz chili sauce
1 32 oz jar grape jelly
1 bag meatballs (about 80 in a bag)

Directions

Put chili sauce and jelly in a large pot, heat until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs; heat until meatballs are thawed and then simmer for 3 hours.

Mary Paul's Blueberry Salad

This recipe comes from Vickie's friend Mary Paul.  Vickie and Mary have been friends for years and they were roomates before Vickie and I got married.

Ingredients

2 3 ounce packages concord grape Jell-O
2 cups boiling water
1 #2 can crushed pineapple (undrained)
1 can blueberry pie filling

Directions

Mix and chill in fridge until set.

Top with:

1 8 ounce package cream cheese
½ cup sugar
1 teaspoon vanilla
1 pint sour cream

Combine and spread over Jell-O. Top with ½ cup chopped nuts.

Texas Roadhouse Cinnamon Butter

Vickie loves the rolls and cinnamon butter at Texas Roadhouse.  No wonder their cinnamon butter is so good.  This recipe is one of several on the internet.

Ingredients

2 Sticks Butter Softened
1/3 cup Condensed Milk (chilled)
1/2 tsp Corn Syrup
3/4 to 1 tsp Cinnamon (to taste)

Directions

Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins, remainder may be stored in refrigerator.

Raspberry Cake

My mom sent me this recipe today.  She got it from kraftrecipes.com.  She mixed 2 cups of raspberries with 3 cups of rhubarb.  When my dad came in from mowing the lawn and had piece of the cake, he said "this is my new favorite cake".  This is a good testimonial as to the taste.

Ingredients

5 cups fresh raspberries (I used about two cups of raspberries and about three of rhubarb, only because that's what I had.)
1 cup sugar
1 3-oz pkg strawberry jello
3 cups mini marshmallows
1 white cake mix (two-layer size)
2 cups thawed Coolwhip

Directions
 
Heat oven to 350'. Grease 13x9" pan. Spread raspberries (and/or rhubarb) in bottom of pan. Sprinkle evenly with sugar and dry jello. Cover with marshmallows.


Prepare cake mix as directed on package; pour over marshmallows.

Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool. Frost with Coolwhip.

JELL-O Magic Mousse

This recipe came from kraftrecipes.com.  I have made it sevral times.  We like jello in our house and this is an easy twist on it.





Ingredients

3 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1 tub (16 oz.) COOL WHIP Whipped Topping, thawed

Directions

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Whisk in COOL WHIP until well blended. (Mixture will be thin.)

POUR into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.

REFRIGERATE 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.

Lasagna

This recipe came from an old cookbook put out by Mt. Fuel Gas Company years ago.  Vickie got the recipe from her mother.  If we want to make sure Cathi and Shawn will come to dinner, we tell them we are making lasagna.

Ingredients

½ lb ground beef
1 ½ tsp basil
½ clove garlic, minced
1 tsp salt
1 ½ tsp parsley flakes
1 ¼ cup canned tomatoes
1/3 cup tomato paste

Directions

Simmer uncovered 1 hour stirring occasionally (or cook 20 minutes at 70% power in a microwave). Cook 10 lasagna noodles in boiling salted water until tender. Drain and wash in cold water.

Combine 12 ounces large curd cottage cheese, 1 beaten egg, ¼ tsp pepper, 1 Tbsp parsley flakes, ¼ cup parmesan cheese. Slice ½ pound mozzarella cheese. Place ½ noodles in baking dish, spread ½ cottage cheese mixture, ½ meat, repeat, ½ mozzarella cheese. Bake at 375 degrees for 30 minutes uncovered. You can double the recipe and freeze one before baking.

Donna's Chili Cheese

This recipe came from my mom's sister Donna.  It is very good.


Ingredients

1 16 ounce can beanless chili
1 8 ounce cream cheese

Directions

Heat together and serve with tortilla chips.

Cookie Salad

This recipe came from a good friend of mine, Jill Davis.  It is very good.


Ingredients

1 large pkg instant vanilla pudding
1 20 oz. can crushed pineapple
1 can mandarin oranges
1 cup buttermilk
1 8 oz. Cool Whip
pkg. Keebler Fudge Stripe Cookies


Directions

Drain fruit. In large bowl, mix 1st 4 ingredients together, then add Cool Whip.  Top salad with crushed cookies. (I put them in a plastic bad and crush them with my rolling pin). It's fun! Refrigerate.

Chicken and Red Bean Enchiladas

This recipe came from the internet.  Very good.


Ingredients

2 cups shredded rotisserie chicken ( I used chredded chicken breasts)
1 (15.5 ounce) can small red or pinto beans, drained
2 cups grated pepper Jack cheese
1 medium-large onion
2 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
3 tablespoons sour cream
12 corn tortillas (about 5 1/2 inches in diameter)

Optional garnish:
chopped fresh cilantro
hot red pepper sauce

Directions

Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.

Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.

Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.

Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately

Salsa

I got this recipe from my mom and it is our favorite.  Everytime I take this salsa somewhere I am asked for the recipe.  I even had a friend call me and tell me he need the reipce because his wife, who was pregnant at the time, was craving Rick's salsa and chips.

Ingredients

1 large can stewed tomatoes (cut up)
1 4 ounce can diced green chilies
1 bunch green onions (chopped)
1 tablespoon sugar
½ teaspoon salt
1/4 teaspoon pepper

Directions
Mix and allow to mellow at least one hour. Serve at room temp. Store in fridge.

Non-alcholic Drinks

These recipes came from a friend of mine that used to work in a mexican restaurant in Ogden.  The restaurant in no longer in business.

PINA COLADA

1/4 cup lime juice
1/2 cup sugar water
1/3 cup pina colda mix
ice
flavoring

Mix in blender. Serve.


MARGARITA

1/3 cup lime juice
1/3 cup sweet and sour
2/3 cup sugar water
ice
flavoring

Mix in blender. Serve.


DAQAURI

2 scoops ice cream
1/4 cup sugar water
1/4 cup sweet and sour

Mix in blender. Serve.


The flavoring can be any thing you like.  I use and 1/2 sugar, half water simple syrup.

Texas Roadhouse Rolls

I found this recipe on the internet.  From the trainer for all the bakers of the Texas Roadhouse chain (so they say).


Ingredients

1/2 sol. oz. cake of yeast or 1 pkg. active dry yeast
1/2 cup warm water
2 cups milk- scalded and cooled to lukewarm
3 tablespoons of melted butter - cooled
1/2 cup sugar
6-8 cups all purpose flour --
2 whole eggs
2 tsp. salt

Directions

Soften yeast in warm water with a teaspoon of sugar.  Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy.  Add melted butter, eggs and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. 
Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk.  Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes.  Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. 

Bake at 350 degrees F for 10-15 minutes (until golden brown). Baste immediately with butter

Yield: 5 to 6 dozen (depending on the size - I made mine kind of big and got about 3 dozen)

Frito Salad

Here is another Frito recipe.  This one came from Glenda Clawson.. the Clawson family was in our ward for a short.  Vickie says she learned a great deal from Glenda.

Ingredients

2 cans corn
2 cans black beans
2 medium tomatoes
½ yellow onion
1 bunch cilantro
2 cups mayonnaise
2 bags chili cheese fritos


Directions

Chop veggies. Drain corn and beans. Stir together. Add mayonnaise. Add chips right before eating.

Frito Pie

This is quick and easy and a favorite of ours.  There are lots of variations of this reipce on the net.

Ingredients

big bag of fritos
2 large cans of chlii with beans 
shredded cheese
shredded lettuce
diced tomatoes
diced onions
sliced olives
sour cream
salsa

Directions

Place a layer of Fritos on a plate.  Top with chili.  Followed by cheese, lettuce, tomatoes, onions, olives, sour cream and salsa.

Enjoy

Monster Cookies

This recipe came from my daughters friend Mary.  They are very good, in fact Cathi made some last night and shared them with us.

Ingredients

2 cups sugar

1 lb. brown sugar (2 1/4 c.)

1/2 lb. butter (softened)

6 eggs

4 tsp soda

1/2 Tbls white Karo
1  Tbls vanilla

3 cups Peanut Butter (24 oz)

9 c. oats

1 midsize pkg. M&M's

1-12 oz. pkg. chocolate chips

Directions

Pre heat oven to 350 degrees.  Cream together sugars, butter and eggs.  Add soda, Karo, vnilla and peanut butter.  Mix again.  Stir in oats, M&M's and chocolate chips.  Drop by spoon on to cookie sheet and bake for 11 minutes.

This makes like 12 dozen

Olive Garden Pasta E Fagioli Soup

Another copy cat recipe from the internet, but we love Olive Garden Pasta E Fagioli Soup.  Enjoy.

Ingredients

3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta

Directions

Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!

Chicken Enchilada Soup

This is a copy cat recipe of the Chicken Enchilada Soup served at Chili's.  The recipe is from the internet.  Vickie loves Chili's Chicken Enchilada Soup.  In fact when she worked in Salt Lkae city and worked overtime on Friday nights I would stop and get her a bowl of this soup for dinner.  One Friday night in December I went dressed as Santa after working Santa's Castle in the Ogden City Christmas village and they gave me a free bag of chips with salsa.  Enjoy.

Ingredients

1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt 1 teaspoon chili powder
1/2 teaspoon ground cumin

Directions

In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.  Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. 
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil. 
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
 
Top with sour cream, crisp tortilla strips, green onions, etc.

Pumpkin Jello

I made this jello and Vickie did not like it, but the she does not like the texyure of pumpkin.  Several people turned up their noses but when they tried they liked it.  The recipe is from nikibone.com/recipe.

Ingredients

3 ounce package lemon Jello
1 cup hot water
2 tablespoons sugar
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin; not pie mix
1 small tub Cool Whip
1/2 cup chopped pecans

Directions

Dissolve Jello in boiling water; add sugar and spice. Add pumpkin, mixing well. Chill until slightly thickened. Fold in Cool Whip and nuts. Pour into mold or clean bowl and refrigerate until firm.

Funeral Potatoes

This is an old stand by at our house.  It is loved by all.

Ingredients

32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cup grated cheddar cheese
1/2 cup melted butter or margarine
1/2 c. chopped onion
2 cups finely crushed corn flakes
2 Tbs butter or margarine melted

Directions

Grease 9x13 baking dish and preheat oven to 350.  In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.  Gently fold hash browns into mixture. Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.

Bake for 30 minutes.

Strawberry Pretzel Jello

This is a favorite recipe of our family.  My sister-in-law makes this for family get togthers at her house.  My son-in-law makes this quite often also.

Ingredients

2 cups crushed pretzels, about 4 cups uncrushed or 6 ounces
3/4 cup melted butter
1/4 cup sugar
1 9 ounce tub Cool Whip
1 cup sugar
8 ounces cream cheese
2 3 ounce packages strawberry Jello gelatin dessert
1 16 ounce package frozen sweetened strawberries
1 cup boiling water

Directions
 
Crust: Combine pretzels, butter and 1/4 cup sugar. Press into 9 x 13 baking dish and bake at 350F for 10 minutes. Cool to room temperature. White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust. Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries, Chill until partially set, about 1 hour and spread over white layer. Chill until set and serve.

Red Lobster Cheddar Bay Biscuits

This recipe came from recipezar.com.  They taste like the real thing.

Ingredients

2 cups Bisquick baking mix
1/2 cup cold water
3/4 cup shredded sharp cheddar cheese
1/4 cup butter
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning


Directions


Heat oven to 450.  Combine baking mix, water and grated cheese in a bowl.  Roll out on a lightly floured surface, until 1 inch thick.  Cut biscuits, and place on an ungreased pan.   Melt butter and spices together.
Brush the biscuits with the butter and bake for 8 to 10 minutes.

Blackberry Ice Cream

My dad made this ice cream yesterday and is was very good.  The pudding gave it an intresting flavor.  The recipe is from aliciasrecipes.com.



Ingredients

1 (3 oz.) pkg. blackberry jello
1/2 c. boiling water
1 (16 oz.) pkg. frozen unsweetened blackberries (thawed)
2 eggs
1 qt. milk
1 c. whipping cream
1 (3-3/4 oz.) pkg. instant vanilla pudding
1 1/4 c. sugar
1/4 tsp. salt
2 tsp vanilla

Directions

Dissolve jello in boiling water in freezer canister. Beat eggs with 1 cup milk. Add remaining ingredients and stir until mixed.   Add milk to fill up to the fill line on your freezer. Freeze as you would any other homemade ice cream. Yield 2-1/2 quarts.

Cafe Rio Style Salads

This post is based on salads from a local favorite restaurant named Cafe Rio.  These recipes came from the internet and friends.  Cafe Rio is one of our favorite places to eat.  My daughter has a friend that has a son named Lucas.  When Lucas was small he and his family would meet my daughter and son-in-law at Cafe Rio all the time and he called my daughter Aunt Cafe Rio.  Enjoy.

Sweet Pork

Ingredients

3-5 lbs or boneless pork loin or shoulder
1 c. Dr. Pepper
1 1/2 brown sugar
3 - 8oz. cans tomato sauce
3 - 8oz cans "El Pato" brand Mexican style tomato sauce


Directions

Put everything into the crock pot and simmer around 6 hours.
Shred pork, return to pot, and simmer 2 more hours.


Chicken

Ingredients

5 lbs of boneless chicken (approx.)
1 small zesty Italian dressing
1 T chili powder
1 t cumin
3 cloves garlic

Direcitons

Add all to crock pot. Cook on low 5-7 hours. Shred and let sit in
juices until serving.


Lime Rice


Ingredients

2 T butter
1 yellow onion
4 cloves garlic
6 2/3 c. water
8 t chicken bouillon
1 bunch cilantro
2 t cumin
2 small cans diced chilies
1 T lime juice
1 t salt
3 c long grain rice

Directions

In a small saucepan, saute butter, onion, & garlic. In a large pan,
bring water to a boil. Add bouillon, cilantro, cumin, chilies, salt,
and lime juice. Add onion and garlic and rice. Reduce heat, simmer
for 30 min.

Pico de Gallo


Ingredients

4 tomatoes
1 white onion
1 bunch cilantro
2 cloves garlic
1 t lime juice
1 t salt
1 t pepper.

Directions

Finely chop tomatoes, onion, and cilantro. Add all other ingredients.
serve fresh.


Tomatillo Dressing


Directions

1 pkg ranch dressing mix
1 c. buttermilk
1 c mayonnaise
1-2 tomatillos
1 clove garlic
1/3 bunch cilantro
1 T lime juice


Directions
Mix all ingredients in blender. Store at room temperature until serving.


Salad Ingredient Ideas:

Romaine or Iceberg lettuce (shredded)
shredded cheese

heated black or pinto beans
sour cream
guacamole
limes
flour tortillas
corn tortillas (cut into thin strips and fried until crisp)
cotija cheese

Assembling Salads

Start with a tortilla that has been warmed and cheese has been melted on it.  Place tortilla in a bowl.  Put scoop of either black beans or pinto beans on the bottom of the tortilla.  Add a scoop of rice.  Add lettuce.   Meat next.  Top with pico, sour cream, guacamole, tortilla strips, cotija cheese and tomatillo dressing.  Add lime wedges.  You can also make them out of grilled steak and you can grill the chicken too.  Enjoy.

Chocolate Covered Jalapeno Peppers

I made these for a pot luck at work.  The guys I worked with loved them.  I used a variety of chilies.

Ingredients

Jalapeno Peppers
1 package dark or milk chocolate, melted

Directions

Clean jalapeno peppers. Melt chocolate according to package instructions. Dip peppers in melted chocolate to coat and place on cooling rack or wax paper. Allow chocolate to harden and enjoy.

Snickers Candy Bar Salad

This recipe came from the wife of my mom's cousin, Diane Jacks.  When Vickie and I were in Washington we spent sometime with my mom's cousin Dan and his wife Diane.  We throughly enjoyed the visit.  Since we introduced this recipe to our family, it has become a hit.

Ingredients

6 full-sized Snickers candy bars, cut into small pieces
6 apples, cored & cut into bite-sized pieces 
1 small container whipped topping 
1 small box of instant vanilla pudding (do not prepare)

Directions

Mix dry pudding into whipped topping thoroughly. Add Snicker and apple pieces to whipped topping/pudding mixture. Chill

Four Fruit Compote

This recipe comes from Taste of Home magazine.  We love it.

Ingredients

1 can (20 ounces) pineapple chunks

1/2 cup sugar

2 tablespoons cornstarch

1/3 cup orange juice

1 tablespoon lemon juice

1 can (11 ounces) mandarin oranges, drained

3 to 4 medium apples, chopped

2 to 3 medium bananas, sliced

Directions

Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the pineapple, orange and lemon juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside.

In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate. Yield: 12-16 servings.

Mormon Muffins

This recipe comes from a great little restaurant named The Greenery.  It is located at the mouth of Ogden Canyon.

Ingredients

2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups sugar
4 eggs
5 cups all-purpose flour
1 teaspoon salt
1 quart buttermilk
4 cups All-Bran
2 cups bran flakes
1 cup chopped walnuts

Directions


Combine water and baking soda; stir until dissolved. Cool. In a bowl, cream shortening and sugar. Add eggs one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with buttermilk. Mix well. Beat in the water mixture. Fold in cereals and nuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until muffins test done. Yield: about 5 dozen.

Raspberry Jello

I got this recipe from my mom. My dad tells a story about afriend of theirs who told them he did not like sour cream.  On his third helping of this salad he was told it contained sour cream. he quit eating in mid bite.
Our family loves this jello.

Ingredients

1 6 oz pkg strawberry jello
1 pkg frozen raspberries
1 cup sour cream

Directions

Dissolve jello according to diretions- only use 1/2 the cold water.  Add raspberries.  Refiridgerate until it thickens.  Add sour cream.  Mix well.  allow to set.

Microwave Baked Beans

Tonight we are having a neighborhood cookout and I am taking these baked beans.  I got this recipe from the internet and I am sorry I don't have the name of the contributor.  They are quick and easy and a big hit every place I take them.




Ingredients

2 cans pork and beans
1/4 cup chopped onions ( i use dehydrated dried onions)
1/4 cup brown sugar
1/4 cup barbecue sauce
3 strips of bacon, cut into 1' pieces (when I can get precooked pepper bacon, I use 4-5 strips)

Directions

Mix ingredients together and bake in the microwave for 12 to 15 minutes.  As you can see from the picture they can also be done in a crock pot.

Malted Vanilla Ice Cream

This recipe is from Steve Herrell, Herrell's Ice Cream - Northampton, MA.  I got it from foodnetwork.com.  I have made this serval times and boy is it good.  A little pricey maybe but worth it if you like homemade ice cream.

Isaac at 14 months eating grandpa's Malted Vanilla Ice Cream right out of the freezer

Ingredients

2 tablespoons (2 envelopes) unflavored gelatin
5 cups milk
1 1/3 cups malted milk powder (7 ounces by weight)
5 cups heavy cream
2 cups sugar
2 tablespoons vanilla extract
1/4 teaspoon salt

Special equipment: This recipe is for use with a 6-quart hand-crank freezer. Besides the food ingredients listed below, you will also need about 20 to 25 pounds of crushed ice, and about 2 pounds of rock salt. Also, for the freezing process, having two or more people is highly recommended, and adds to the fun! Rock salt is available in most large supermarkets and hardware stores. If you can't find crushed ice, buy cubes, put them in a canvas bag (borrow one from your bank) and smash them with the flat side of a hammer.

Directions

To make the ice cream base: Stir the gelatin into 1/2 cup of cold water in a small bowl; Set the mixture aside (this will bloom into a semi-solid state).

Heat 2 cups of the milk in a saucepan over medium-low heat, stirring occasionally. When the milk begins to steam remove it from the heat. And stir in the gelatin. Stir until the gelatin is fully dissolved.

Put the malted milk powder into a blender. Add 2 cups of the cold milk. Blend well, stopping to scrape down the sides with a spatula. (If there's no blender handy, just beat the malted milk well into the milk until there are no lumps).

Pour the malted milk mixture into the ice cream maker. Add the heavy cream and stir. Stirring constantly, mix in the hot milk and gelatin mixture. Add the remaining milk, sugar, vanilla, and salt and stir until the sugar dissolves.

To freeze the ice cream: Assemble the dasher, position the can lid, put the can in the tub and secure the crank assembly. Turn the crank to make sure everything is put together correctly.

Find the little hole in the side of the tub near the top of the can. Make sure that the hole is open. Drop about 2 cups of crushed ice into the tub. Sprinkle the ice with 1/2 cup rock salt, evenly covering it. Repeat this process. Now someone should begin turning the crank, which remain in motion until the ice cream is frozen.

Continue to add ice and salt in the proportion above until you have reached the top level of the can and continue cranking. In about 20 minutes the crank will become very difficult to turn. This indicates that the ice cream is done.

Remove the crank assembly. Pull the can up a bit in the tub. Wipe the ice and salt from the lid and the top of the can. Remove the lid. Pull up the dasher and scrape it off with a rubber spatula. Most people dig in right at this point and enjoy the ice cream even though it is still a little soft. Others like to remove the can and put it in a freezer (or put the ice cream into smaller containers) and harden the ice cream for a few hours before eating.

I will confess, I did make this ice cream towards the end of last summer and forgot the sugar.  Not good and what an expensive goof.  I am more careful now.

Cranberry Jello

This recipe is from a very close friend of mine by the name of  Blaine Marvidikis.  Blaine used be my neighbor, but has since moved to Washington State.  He is a very talented cook and I enjoyed having him in the neighborhood and now I miss him and his family.

Ingredients

1 large box Raspberry Jello
2 cups boiling water
1 can whole berry cranberry sauce
1 cup cold water
1 20oz can crushed pineapple (undrained)

Directions

Dissolve jello in boiling water- add cranberry sauce - add cold water- add pineapple - set.

Pink Shrimp Dip

This recipe comes from my mother-in-law, Barbara Lorange.  She always made this dip for Thanksgiving.

Ingredients

2 3oz pkgs cream cheese
1/3 cup Miracle Whip
3 Tbls chili sauce
2 tsp lemon juice
1/2 tsp onion juice
1/4 tsp worchestershire sauce
1 5oz can shrimp (cleaned, devained and cut fine)

Directions
Blend cream cheese and Miracle Whip with seasonings - add shrimp - chill for 12 hours. Serve with crackers or chips.

Root Beer Cookies

This recipe came from Taste of Home Magazine.  I made them a short time ago while my grandson here.  Isaac is two years old.  Do you think he liked them?

Ingredients

1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
3/4 teaspoon root beer concentrate
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped pecans

FROSTING:

3-1/2 cups confectioners' sugar
3/4 cup butter, softened
3 tablespoons water
1-1/4 teaspoons root beer concentrate or extract

Directions

In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans.

Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies. Yield: about 6 dozen.

I did not use the nuts because members of my family are allergic to them.

Lemon Cloud Jello Mold

Ingredients

1 6 ounce package lemon Jello
3 cups boiling water
1 6 ounce can frozen lemonade
1 8 ounce carton Cool Whip

Dissolve Jello in boiling water and add lemonade. Refrigerate until jelly like, fold in Cool Whip and pour into a six cup mold. Refrigerate until ready to unmold and serve.

I have made this recipe several times.  I have used orange jello and frozen oj. lime jello and frozen limeade,  and raspberry jello and frozen raspberry lemonade.  I don't mold it though.

Layered Fruit Flag Salad

This recipe is from Pillsbury.com.  Vickie made this for a Relief Society Garden Party last night.  She did not include the marshmallows and she says to make sure you really do pat the fruit dry.  The party was a success although a bit wet.





INGREDIENTS


2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
1 1/2 cups frozen (thawed) whipped topping
3 tablespoons powdered sugar
4 cups cubed (1/2 to 3/4 inch) cantaloupe, well drained
1 1/2 pints (3 cups) fresh blueberries
2 cups miniature marshmallows


DIRECTIONS

1. Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.

2. In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.

3. In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.

4. If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Strawberry Shortcake

Tonight we had Strawberry Shortcake for dessert.  Srawberries were on sale cheap so we bought several cups.  A good friend of mine by the name of Larry taught me a great, new way to enjoy this treat.

Instead of using the regular dessert cups, cut a Twinkie in half.  Then put a scoop of vanilla ice cream on the Twinkie and cover the ice cream with strawberries and whipped cream.  My wife, who detests Twinkies, likes this treat.  Enjoy

Honey Butter

This is the best Honey Butter Recipe you will ever find.  My family and friends love it on hot scones.  This recipe ws used at the old Hermitage Inn that used to be up Ogden Canyon in the mid 1970's.

Use eqaul parts honey, butter and marshmallow cream.  Use butter that is room temp. and mix all ingredients together until well blended.

Serve on hot scones with homemade jam.  Enjoy.