Pie Crust

Sister Haglund's Pie Crust

Combine:

3 cups flour
1 tsp salt
1 Tbsp sugar

cut in:

1 cup shortening

Make a well and add:

1 egg
1 Tbsp vinegar
6 Tbsp cold water (cup of ice with water)

Blueberry Muffins

These are really yummy blueberry muffins. If you make them according to the original recipe they are about 100 calories per muffin. If you use my subtitutions they are 90 calories per muffin.

1 cup flour (I subbed whole wheat.)
1 cup old fashioned oats
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

2 egg whites (I used 1 whole egg.)
1/2 cup unsweetened applesauce
1/2 cup sugar (I subbed stevia for half)
1/2 cup water

1 cup blueberries

Combine dry in big bowl. Add wet and stir until just combined. Fold in blueberries. (I used two bowls (combined wet separate first) but it says it can all be done in one.)

Bake 20-25 minutes at 400 or until tops brown. (There was discrepancy on temperature in the original post. I tried 400 for 20 minutes and I think they could have been cooked a little less but they were still super yummy. Some people said they cooked at 350. You may want to play with the temp/time).

Meatballs for Spaghetti

Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Turkey Tacos

1 - 1.25 lb ground turkey
1 can salsa
1 can black beans
1 tbsp chili powder
1 tsp cumin

Cook the ground turkey. Add the salsa, black beans, chili powder, and cumin and mix it all in. simmer 20-30 minutes.

Can eat as a lettuce wrap or with taco shells. Also great on a taco salad or just by itself topped with some cheese!

Slow Cooker Coconut Chicken Curry

• 2 large carrots, peeled and diced
• 1 small onion, peeled and sliced into thin strips
• 2 cloves garlic, minced
• 1 medium green bell pepper, seeded and sliced into thin strips
• 1 medium red bell pepper, seeded and sliced into thin strips
• 1 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
• 2.5 ounces tomato paste
• 1 (14 oz) can coconut milk
• 1 tsp salt
• freshly ground black pepper to taste
• 1 tbsp curry powder
• 1 tbsp garam masala

 

1. Begin by layering carrots and onions in the bottom of your slow cooker. Add garlic and peppers.
2. Layer chicken cubes on top of veggies.
3. In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder and garam masala.
4. Pour over chicken and veggies.
5. Place lid on slow cooker, and cook on high for 3 1/2 hours or low for 5 hours.
6. Serve with brown rice.  (To cook perfect brown rice, cook in a pressure cooker!)

http://www.superhealthykids.com/slow-cooker-coconut-chicken-curry/

Baked Ziti

1 lb Italian Sausage
1 green pepper
1 onion
1 lb noodles
1 jar spaghetti sauce
mozzarella cheese

Cook the sausage in a pan and then cut it into slices. Dice the green pepper and onion and cook in the grease from the sausage. I throw the slices of sausage in when this is cooking so they are crispy on the outside. Cook the noodles. Mix the sausage and veggies, noodles, and sauce in a casserole dish.Sprinkle cheese on top and cook in the oven at 350 for about 30 minutes (til the cheese is melted).

Breakfast Hash

1 potato
1 onion
1 green pepper
butter
6 eggs
milk
salt and pepper
bacon, ham, sausage (any breakfast meat)


Dice the potato, onion, and green pepper. Heat up skillet with a little bit of butter on it (If you decide to have bacon or some other meat, cook  the meat first, put it on a plate, and use the leftover grease instead of butter). Throw in veggies and cover. Cook til soft. Whisk 6 eggs with a little bit of milk (maybe a tablespoon) and salt and pepper. When veggies are done cooking add in eggs and scramble.

Sarah's cupcakes and icing

Hey Megs,

The recipes are below.  The cupcake recipe really does make 30 cupcakes or about 90 mini cupcakes.  The icing recipes each made enough for me to ice about 24 cupcakes.  It really depends on how much icing you use though.  I used a piping bag and size 1M (I am pretty sure) tip from my friend to pipe it on and it was really easy and looked a lot better then when I just spread it on with a knife.  I used this site http://www.ourbestbites.com/2012/05/how-to-frost-cupcakes/ to teach myself how to pipe it on. 

I had some extra from the icing and froze it in a Tupperware for about a month and then just thawed it out on the counter and used it for my birthday.  It was just as good even after being frozen, so if you have extra you could throw it in the freeze until the next party.  

I would not just moms big mixer as the bowl gets hot and melts the icing.

Sarah

Vanilla cupcakes:
http://www.marthastewart.com/353205/billys-vanilla-vanilla-cupcakes

Yield Makes about 30 cupcakes

Ingredients

• • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract (it is best if you have a vanilla bean and cut off one end then squeeze the juice/pulp out and use that)
    

Directions

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake,until a cake tester inserted in the center comes out clean, 17 to 20 minutes.  For regular cupcakes I use 1/4 cup of batter.  For mini cupcakes I use 1 T of batter, the small pampered chef cookie scoop is 1 T and works great.  I would bake those 8-10 mins.   

Vanilla Icing:

Classic Vanilla Buttercream Frosting

• 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• ¼ teaspoon table salt
• 1 tablespoon vanilla extract (it is best if you have a vanilla bean and cut off one end then squeeze the juice/pulp out and use that)
• up to 4 tablespoons milk or heavy cream

Instructions

1. Beat butter with a mixer with the paddle attachment on medium speed until fluffy.
2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
4. Once everything is added beat again on medium speed until fluffy.

Chocolate Icing:

• 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• 1/2 cup cocoa powder SIFTED
• ¼ teaspoon table salt
• 1 tablespoon vanilla extract
• up to 4 tablespoons milk or heavy cream

Instructions

1. Beat butter with a mixer with the paddle attachment on medium speed until fluffy. 
2. Add 3 cups of powdered sugar and 1/2 cup cocoa powder and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
3. Increase mixer speed to medium and add vanilla extract, salt, and 3 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
4. Once everything is added beat again on medium speed until fluffy.

White Chocolate Raspberry Icing:

White Chocolate Raspberry Buttercream Frosting Recipe

Author: MANDY – Baking with Blondie

Recipe type: dessert

Serves: 24

Ingredients

• 4 oz white chocolate chips
• ¼ C heavy cream
• 1 stick unsalted butter, softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• 1 t pure vanilla
• ¼ t salt
• 3-4 T defrosted frozen raspberries

Instructions

1. Method:
2. In a medium saucepan, bring heavy cream to a gentle boil. Immediately pour over white chocolate in a separate bowl (don’t add chips to hot saucepan, the chocolate will overcook) Stir until smooth.
3. Beat butter with a mixer with the paddle attachment on medium speed until fluffy.  Add in powdered sugar until fully incorporated. It will take a while.
4. Turn mixer speed to low and pour in white chocolate cream mixture. Increase speed to medium and beat until smooth. Add in salt and vanilla.
5. Mixing on medium speed, beat in raspberry puree to desired consistency. Increase speed to fully incorporate. Add more powdered sugar or puree to desired consistency.
6. Once everything is added beat again on medium speed until fluffy.

SAGE DRESSING RECIPE FROM PROVO TEMPLE CAFETERIA

*from Dwight Aitken

½ lb bread pieces

1 stick celery, chopped

¼ onion, diced

2 Tblspoons butter

1 egg

¼ tsp sage

½ tsp salt

1/8 tsp pepper

Put bread pieces into aluminum pan.  Sprinkle sage, salt & pepper over bread pieces.  Break egg into pan.  Sauté celery and onions in butter.  Mix sautéed vegetables with bread pieces.  Add milk until bread is moist but not soggy.  Bake in oven at 350 degrees, stirring occasionally.  (We add  more sage, depending on taste,  as well as more celery.  We usually double or triple the recipe…so we can have leftovers of course!)

Aunt Nancy's Breakfast Cassreole

Hi All,

I hope everyone is well. Here is the recipe for Brunch casserole. I hope we get to see you soon. Love, Aunt Nancy

8 slices of white bread                               2 cups chopped, cooked ham         

3/4 cup melted butter                                 4 eggs

2 cups shredded sharp cheddar cheese     2 cups milk

2 cups chopped, cooked broccoli               1 tsp. salt

                                                                    1/2 tsp. pepper

Preheat oven to 350. Cube bread. Add melted butter and toss well. In a buttered 9 x 13 inch baking dish, layer the ingredients in the following order: half of the bread cubes, half of the cheese, half of the broccoli, all of the ham, then the remaining broccoli, remaining cheese and the remaining bread cubes. Beat eggs and milk thoroughly with seasonings. Pour over all layers. Refrigerate overnight. Bake until puffy and nicely brown. Must be done ahead. Bake @ 350 for one hour.

Bierocks aka German Meat Turnovers

*from Sarah Rogers

3 loaves frozen bread dough, thawed (or you can make your own dough)

1-1.25 lbs ground beef or turkey (I usually use the ground turkey from costco which is closer to 1.25, if you only do 1 lb you might only need 2 loaves of bread dough)

1 onion chopped

1 clove garlic chopped

1 1/2 tsp salt (I usually just eye ball this)

Pepper (I just throw some in)

1 small head cabbage chopped or shredded in food processor

2 T Worcestershire sauce

1 T brown mustard

About 12 slices of swiss cheese

1 egg

2 T water

Directions:

Saute beef/turkey, onion and garlic with salt and pepper in a large skillet over medium high until meat is browned.  Add cabbage, Worcestershire sauce and mustard.  Mix and let cook until cabbage is wilted.  At this point I taste test to see if it has enough flavor.  If not I add more salt, pepper, mustard or worcestershire sauce.  It kind of depends on how much meat/how big a head of cabbage you have.

Preheat over to 350.  Roll one loaf of bread into a rectangle and cut into 8-10 pieces (depends on how big you want each one, I usually do 8).  Strech out one piece as big as you can without ripping.  Put 1/3-1/2 a slice on swiss cheese in the middle.  Spoon meat/cabbage mixture into the middle.  Pull up all 4 sides and pinch closed.  Put onto baking sheet with pinched side down.  Repeat with all the dough/mixture. 

Whisk egg and water, brush over each bierock and then back for 30 mins or until golden brown.

They freeze great.

Beef Stew

1 package of stew meat
celery
carrots
potatoes
canned tomatoes
water
beef bouillion

Brown the meat and throw it into the crock pot. You can salt and pepper or season the meat a little before you brown itif you'd like. chop all the veggies and throw them in as well. Add enough water and beef bouillon to your liking, depending on how much broth you like in your soup. Cook it on low if you will be gone all day or high if you are just going to church (3-4 hours).

Mini Chicken Pot Pies

ingredients

2 tb unsalted butter

1 small onion, finely chopped

1/4 c all-purpose flour

2 c whole milk

enough chicken soup concentrate for 2 c liquid*

2 carrots, peeled and chopped

1 lb boneless skinless chicken thigh, chopped into bite-sized pieces

1/2 c frozen peas

1/4 t dried thyme

black pepper

2 lb pie dough

In a large skillet over medium high heat, melt the butter and add the onion, stirring until soft, 5-7 minutes. stir in the flour so that it gets evenly distributed. whisk together the milk and chicken soup concentrate and pour it into the skillet. whisk the mixture constantly until it begins to thicken.

Add the carrots, chicken, peas, thyme, and pepper, and simmer, stirring often, for 10-15 minutes, until the chicken is fully cooked. taste the mixture and adjust seasonings, if desired.

At this point, i find it easiest to let the mixture cool and then form my pies, however you can definitely form your pies immediately if you'd like.

Preheat oven to 400. lightly grease your molds. line them with pie dough so that there is some overhang on the edges (for my pan, i used a 5 1/2-inch circle). spoon in a heaping 1/4 cup of the chicken mixture, place a smaller (3-4-inch) circle on top, and then crimp the edges from the bottom circle over. poke a few holes in the top. bake until golden brown, 30-40 minutes.
let cool slightly and enjoy!

http://mynameisyeh.com/mynameisyeh/2014/10/mini-chicken-pot-pies

Perfect Baked Potatoes

1. Heat the Oven to 425°F - Turn on the oven while you're preparing the potatoes.

2. Scrub the Potatoes - Scrub the potatoes thoroughly under running water and pat them dry. You don't have to remove the eyes, but trim away any blemishes with a paring knife.

3. Season the Potatoes - Rub the potatoes all over with a little olive oil. It's easiest to use your hands, but a pastry brush also works fine. Generously sprinkle the potatoes on all sides with salt and pepper.

4. Prick with a Fork - Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.

5. Bake the Potatoes - You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on a foil-lined baking sheet. Bake the potatoes for 50-60 minutes. Flip them over every 20 minutes or so and check them for doneness by piercing them with a fork. Potatoes are done when the skins are dry and the insides feel completely soft when pierced.

Toppings:

butter, sour cream, salt and pepper, steamed veggies, left over chili