Sunday, July 27, 2008

Yummy Recipes??

Do you have a really yummy recipe? A favorite meal when you need something for your family quick? We all need more ideas! Got a request from someone you know in our ward has fabulous recipes? Please share!!

3 comments:

Bart and Kellie Yeates said...

This is a yummy yummy salad - very similar to Claim Jumper's California Citrus Salad - Enjoy!


California Citrus Salad – Kellie Yeates
5 oz romaine-iceberg lettuce mix
2 oz Citrus Dressing
1 ½ oz Mandarin orange sections
1 ½ oz pecan brittle – in a pinch I just use sugared pecans
1 ½ Pippin apples, cut 1/4-inch dice (or granny smiths)
¾ oz golden raisins
¼ avocado cut 1/4-inch dice
¾ oz dried cranberries
1/8 oz green onions, sliced 1/4-inch
¾ oz blue cheese crumbled

Layer ingredients or add all ingredients and toss together to combine.

Citrus Dressing
3 cups soybean oil
2 cups apple cider vinegar
1 cup corn syrup
¾ cup honey
3 tablespoons sugar
½ ounce dehydrated onion
1 ½ teaspoons dry tarragon
2 teaspoons dry thyme
2 teaspoons fresh garlic
2 teaspoons Kosher salt
2 teaspoons ground black pepper
¼ teaspoon onion powder

Combine ingredients well and refrigerate to meld flavors. Before serving, whisk well to combine again. (makes a ton – stores well in a water bottle in the fridge)

Pecan Brittle
Makes about 20 pieces

2 cups sugar
1/3 cup light corn syrup
1 cup butter
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
5 cups pecans
Dipping chocolate (optional)

Toast pecans at 200 degrees until warm; set aside. In a large saucepan, combine sugar and corn syrup and cook to 310 degrees F, stirring constantly. Add butter; continue cooking, stirring constantly, to 290 degrees F. Remove from heat; stir in salt, soda, vanilla, and nuts. Beat quickly, and spread out on a greased marble slab or on a heavily greased cookie sheet. Break apart when cool. Can be eaten as is or dipped in chocolate. For salad cut into bite sized pieces using a knife.

The Valley Family said...

Chex Muddy Buddies Mix

9 cups Rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cup powdered sugar


1. Into large bowl, measure cereal; set aside

2. In 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir. Microwave about 30 seconds long or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pout into 2 gallon resealbe food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed pper to cool. Store in air tight containter in refrigerator.

18 servings (1/2 cup each)

craftyashley said...

Healthy Banana Pancakes
(I make a batch and freeze them for breakfasts- they toast up nicely!)

2c. flour (you can do all whole wheat, or half/half)
2 tbl. sugar
4 tea. baking powder
1/2 tea. salt
2 tbl. flaxseed meal
2 eggs
2 c. milk
4 tbl. cooking oil
1 1/2-ish mashed banana

Mix dry ingredients in large bowl. Separately, mix the wet stuff and combine together. Batter will be lumpy. Pour 1/4 c. onto hot griddle or pan. Flip when bubbles appear in the middle.

Cool Cucumber Dip

1 1/2 c. finely diced cucumber
2 c. plain yogurt
1/2 c. chopped fresh parsley
Pita chips (for dipping)

Combine & refrigerate. Serve cold as a greek inspired appitizer or snack. Try garlic pita chips too.