Hash Brown and Sausage Breakfast Casserole

We just had our fun family Christmas breakfast and I offered to make two breakfast casseroles as I love them!  I love this food blog called Tried and Tasty (www.triedandtasty.com) she is a friend of Shauna's and she has been on TV, but so far the recipes I have tried from her site have been good!    Here is her breakfast casserole, these can go quick if you bake the potatoes the day before and put in the fridge, and cook up the sausage the day before as well. Here is a picture of her casserole:

Breakfast Casserole

4 c. hash browns
1 pkg. Jimmy Dean sausage
1/2 onion, finely chopped
6 eggs, scrambled
1/4 c. butter
1/4 c. milk
1/2 tsp. salt
1/2 tsp. pepper
2 c. cheese, divided

Preheat oven to 350. In a medium size pan brown sausage together with onion until fully cooked. In a separate saucepan melt butter; add salt and pepper. Pour hash browns in a 9×13 baking dish and cover with melted butter; mix together with 1 c. shredded cheddar cheese. Top with sausage and onions. Scramble together eggs and milk. Pour scrambled egg mixture and over casserole. Cover with aluminum foil and bake for 45 minutes. Uncover and top with remaining cup of cheese, bake for additional 15 minutes.

*Note, I Sandee probably did more like five or six cups hash browns, and  8 eggs scrambled.  

to make it vegetarian, leave out the sausage and saute up some onions, bell peppers, mushrooms, and put over the hash browns.  YUMMY!

I really liked this casserole.  Also, I sprinkle my potatoes, after I have them grated in the pan, with garlic powder! yum!

And for the thought today:
I found this on pinterest:

Once you learn how to be happy, you won't tolerate being around people who make you feel anything less. -

LEMON WATER

My friend Julie Clark has a really good recipe for the lemon water that everyone serves at weddings and special occasions, there are many different recipes out there, but this one seems to get the most compliments!

Lemon Water
1 gallon water (16 cups)
2 1/2 cups sugar
Stir to dissolve sugar, then add:

1 Tblsp lemon extract
1 Tblsp citric acid

Stir well, then add lots of ice!
Float lemons
(and/or limes!)

You can find citric acid at Kitchen Kneads or specialty stores, it is also found in grocery stores but you have to pay more for it!

A nourishing thought for the soul:
Since talking about lemons which are known to be sour, sometimes in life our experiences can be sour as well.  I found a really good book called "A glimpse of Heaven" by Joanna Oblander.  She shares her experience of going to the other side and she was shown how in the pre-existence we attended classes to learn about what earth life would be like.  she says "Nobody worried about whether they would be rich or famous, beautiful or handsome, tall or short.  We did not even worry about whether we would be healthy or well.  Instead, decisions were being made based on which experiences would help us become perfect like Heavenly Father.  Great concern was given to furthering talents, improving strengths, obtaining greater intelligence, and refining our ability to  love. 
So when we have trials, or hard times, it is to help us to become perfect, and to be more refined.  Only sour things can refine us!
so. . .yay for sour, I guess!

Layered Greek Dip

We just had our annual friend christmas party, to which there is always good food and good fun.  This year Diane made a wonderful appetizer dip that I just had to add to my collection, it was YUMMY, and she bought the pita bread you get at Sam's, used a pizza cutter to slice into wedges, spread some garlic butter on it, baked in oven til it was warm, and served it with this outstanding dip, YAY for food friends and fun:

Layered Greek Dip
Beat until smooth and spread into 9 inch pie plate:

8 oz cream cheese softened
1 Tblsp lemon juice
1 tsp Italian seasoning
3 cloves minced garlic

Top with remaining ingredients in order:
1 1/2 cups hummus
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped kalmata olives
1/2 cup feta
1/3 cup chopped green onions

Cover and refrigerate 2 to 24 hours.  Serve with pita chips or multigrain chips

and for the thought today:
found on pinterest:

The minute  you think of giving up, think of the reason why you held on so long.

Love it!

Turkey Gravy

I am not good at making gravy, so I had to find someone who cooks good and I could trust them. 
Here is the recipe that works for me!
Turkey Gravy (for a picture go here:)

Source: Center Cut Cook

1/2 c. butter, cut into about 8 pieces
1 tsp. coarse black pepper
1/2 c. all-purpose flour
4 c. turkey pan drippings OR 4 c. turkey stock

In a large saucepan, melt 1/2 cup butter over medium-low heat. Sprinkle in 1 teaspoon coarse black pepper. Slowly add flour to create a roux, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter. Slowly begin to pour in drippings and/or stock into the pan, constantly whisking. Allow the gravy to cook for several minutes, the longer it sits the more it will thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.

[My 2 Cents] From Yvonne from triedandtasty.com
If using drippings from a chicken or turkey: Pour drippings into a gravy fat separator. I specifically made a special trip to the store to pick up one (I LOVE OXO products) and it worked like a charm. I have not idea how exactly it works, but it did! You’ll want to allow the drippings to cool a bit so that the fat rises to the top, then pour out your gravy and leave the fat. If you don’t have enough drippings to equal 4 cups, add enough turkey stock until you have 4 cups.

Because I brined my turkey, my gravy was INSANELY salty!! So, I just kept adding water until it wasn’t so bad any more. I probably added a good 4-5 cups of water to help balance it out. If you haven’t brined your turkey in salt water, you will be fine.

Raspberry Honey Butter and Cinnamon Honey Butter Pumpkin Buttercream

My daughter Shauna has a friend who has a wonderful site, her food that  I have tried is very yummy and good.  I am trying to collect "butter" recipes, so I had to add hers:  Here it is from www.triedandtasty.com, she says she got it from the following source:

Source: Slightly adapted from One Sweet Appetite

Raspberry Honey Butter

1 c. butter, softened
1/4 c. + 2 tbsp. honey
1 1/2-2 tbsp. seedless raspberry jam

Mix together all ingredients. Done.

Honey Cinnamon Butter

Ingredients

1 cup salted butter, softened
6 Tblsp honey
1/2 tsp cinnamon

instructions:
Whisk together your ingredients.  Serve on warm bread

Pumpkin Buttercream Frosting

Source: Your Cup of Cake

1/2 c. butter, softened
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla extract
1 1/2 c. powdered sugar
1 tbsp. pumpkin puree

In the bowl of a stand mixer, beat softened butter for 2 minutes. Add pumpkin pie spice and vanilla extract and slow add powdered sugar until you reach your desired consistency. Add pumpkin puree and beat until fully incorporated. Add more powdered sugar as needed.

I think this would be fun on homemade rolls as well!

Thought for the day:
"In the end, only three things matter:  how much you loved, how gently you lived, and how gracefully you let go of things not meant for you"  -Buddha

Banana Bran Muffins

  My daughter Christy who keeps asking me to post recipes said that this is one of her favorite recipes, so I will share this with you, I always have lots of brown bananas on my counter, so I plan to make some this weekend!  Thanks Christy for sharing  She says her friend makes lots of these and freezes them, sounds good to me!

Banana Bran Muffins

1 1/2 c. bran flakes cereal

1 c. mashed ripe bananas

1/2 c. milk

1 egg

3 Tbsp vegetable oil

1 c. all purpose flour (or half white half wheat.  do not do all wheat! DRY)

1/4 c. sugar

2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

dash of nutmeg (optional)

walnuts (optional)

I also add just a tsp or so of vanilla

heat oven to 400

grease or line 12 muffin cups

combine cereal, banana, milk, egg and oil in bowl;mix well.Let stand 5 min.

Combine dry ingredients in seperate bowl. 

Add cereal mixture to dry mixture. combine until moistened.  Bake 20-25 min.  

per muffin

123 calories, 20 g carb, 2.5 g protein, 4 g fat, 

Thought for the day:
The ones who are crazy enough to think they can change the world   are the ones that do!

Raspberry Chocolate Chip Bars

This recipe was shared with me by Annalisa Glenn (I love that name) (she is pretty cool too!) It is like a fancy dessert for special occasions!  you will enjoy it! It would be good for bridal showers, baby showers, fancy RS activities, and Christmas!

Raspberry Chocolate Chip Bars
Crust:  2 1/2 cups flour
            1 cup sugar
            1 cup margarine
Soften the margarine and combine with flour and sugar until mixture resembles coarse crumbs.  Press into bottom of 11 x 18 greased cookie sheet.  Bake at 375 for 8 to 10 minutes until it is set but NOT brown.

Filling:  1 heaping cup Raspberry Jam
               1 Tbslp of water

Microwave jam and water until it just starts to boil.  Stir it up and spread over the cooked crust.  (If you want to make it more raspberry-y, you can add some frozen raspberries to the mixture before you microwave it)

Topping:  3 to 4 cups flour
                 1 1/2 cup Brown Sugar
                 1 1/2 cup margarine
                 1 3/4 cup chopped walnuts
                 2 11 oz pkg of chocolate chips

Soften, but don't melt, margarine - and combine with flour and brown sugar.  Mix in nuts (or if you don't like them, don't add them!) Mix in 1 bag of chips.  Mixture should be between coarse crumbs and a cookie dough.  If it's still too sticky, add more flour.  Crumble topping over the jam and then sprinkle with remaining bag of chips.  Bake at 375 for about 20 minutes or until golden brown.  Let it cool and set up completely before you cut into bars.

This is a fancy dessert that is really yummy! Be sure to let it set up completely, I get impatient and then it is gooey.  Enjoy!


For the nourishing of our souls:
Yesterday in Church our RS teachers said this:  We do not know what is going to happen tomorrow or the next day.  the only thing we know is right now, our present time, our moments today so far.  Heavenly Father does know what is going to happen tomorrow and the day after that.  He knows everything.  There is nothing He does not know.  So we should never allow ourselves to become angry and upset and frustrated with our lives since we do not know what tomorrow holds, and what He is making of us!  

Jana's Famous Fudge

Okay, my daughter Christy just called to see if I had a fudge recipe, so here is my neighbor Jana's famous fudge.  She would share it with us at Christmas and it is yummy!

Jana's World Famous Fudge
5 cups sugar
1 cup butter
1 can evaporated milk
1 (12 oz) pkg milk chocolate chips
1 (10 oz) Symphony candy bar
1 (7 oz) jar marshmallow cream
1 pkg chopped nuts
2 tsp vanilla

Stir and melt sugar, butter, and evaporated milk in large pan.  Boil for 7 minutes, stirring constantly .  Add chocolate chips and Hershey's candy bar.  Continue to stir until melted and smooth.  Stir in marshmallows, vanilla, and nuts.  Stir until smooth, then pour into a large buttered pan.  Cool overnight in refrigerator.  

Yay for fudge.  There is nothing like good fudge at Christmas time!

For our souls:
So speaking of Christmas time, this year in the Christmas devotional they talked about giving is more important than getting.  That we should concentrate on ways we can give to others, our time, our kindness, our love, our forgiveness, our patience and understanding.   We need to focus on being a little more kinder and a little more better each day.  Life is made up of the "little things", so if we can do little things to spread love and cheer, we will be doing that which is important!
Let us give with all our hearts this year!

Cranberry Jello Jubilee

This recipe was given to me by my mother in law Beth who is a great cook. She served this at Thanksgiving and Christmas!  I love it!

Cranberry Jello Jubilee
1 large raspberry jello
1 cup hot water
1 cup cold water
2 cups whole cranberry sauce (canned, not raw)
1 (4 oz) can crushed pineapple
3 mashed bananas
1/2 cup chopped nuts, optional
1 pint sour cream

In large bowl, dissolve jello in 1 cup hot water and 1 cup cold water.  Chill and set until thickened, then add cranberry sauce, pineapple, bananas, and chopped nuts.  Put half of mixture into pan (can be 9 x 13 pan or smaller) Put one pint sour cream on top, then add the other mixture on top and set till firm.
Yummy!

Thought for the day:
Sometimes we try too hard to solve our own problems, and we forget to ask for help from our Heavenly Father.  The gospel is so simple, as is found in 1 Nephi 15:8  where Nephi says to his brothers  "And I said unto them:   Have ye inquired of the Lord?"
May we always remember to ask Heavenly Father for answers to our problems, He loves to hear from us and help us and He wants us to be happy! (He wants us to learn patience and trust and many other things as well, so sometimes the answers take longer, but we must keep asking!)

Strawberry Pretzel Salad

It is Thanksgiving time and Jenna asked me for the recipe for our Strawberry Pretzel Salad and I said "it is on the blog" to which I just realized it is not on the blog.  This is a traditional jello salad we make every Thanksgiving, you can use strawberries or raspberries or any kind of berries!  
I got this one from Sherene Keith from my Sandridge Ward Cookbook!  Yay for Ward cookbooks!
Strawberry Pretzel Salad
2 cups coarsely crushed pretzels
3 Tbsp sugar
3/4 cup melted butter
1 (8 oz) cream cheese
1 cup sugar
1 (8 oz) Frozen whipped topping (cool whip)
1 6 oz Strawberry Jello
1 1/2 cup boiling water
2 (10 oz) pkg. frozen strawberries, thawed
Mix pretzels, butter, and 3 tablespoons sugar.  Press into a 9 x 13 pan (not too hard)  Bake at 400 for 6 minutes only.  Cool
Beat cream cheese and sugar.  Add whipped topping  and mix all together well.  Spread this mixture onto the crust and refrigerate 
Dissolve Jello in 1 1/2 cup boiling water.  Stir in berries.  Mix until syrupy. 
Refrigerate Jello mixture until no longer runny   Pour over cream cheese layer.  Chill until set.
I usually make this the night before so it has time to set.

For my thought today:  There is always something to be sad about.  There is always something to be happy about.  Embrace the sadness, let it fill you and absorb it, then quickly think of the things that you are blessed to have right now, and chase out the sadness by choosing to focus on being happy.  Sing this song by Martina Mcbride, and hopefully you will feel better!  Do it anyway    

Pumpkin Choc Chip Cookie

My friend Dana gave me a cookbook and I tried her pumpkin cookies, I know I have already posted one, and this one is a bit different, the way it looks after it is baked, and I really liked them, so I am going to include this recipe as well!

Dana's Pumpkin Choc Chip Cookies

1 cup sugar
2 stick margarine or butter, softened
1 cup pumpkin
2 tsp vanilla
2 eggs
2 cups flour (I added about 1/4 to 1/2 cup more)
1 tsp baking powder
3 tsp pumpkin pie spice
1/2 tsp salt
1 cup chopped nuts (optional)
1 pkg chocolate chips

Combine sugar, butter, pumpkin, vanilla, eggs, blend well.  Combine in another bowl:  flour, baking powder, pumpkin pie spice and salt - add to creamed mixture.  Put on ungreased cookie sheet and bake at 350 for 10 minutes (I did 9 1/2 min)
Yields 2 to 2 1/2 dozen
These are really YUMMY!

Monster Cookies and Cookie Brookie

We have a wonderful RS teacher who bakes us treats when she teaches her lesson, she made these and I really liked them so she gave me the recipe, they are called Brookies, but there is a separate recipe for the Monster Cookies which you put the dough onto the brownie, so if you are in the mood for a chocolate brownie with a oatmeal based choc chip cookie (with M&M's) on top, then make these, I love them! It came from www.somethingswanky.com, a fun baking site!

Monster Cookie Brookies

Ingredients:

For the Brownie Layer:

1/2 cup butter, room temperature

1 cup granulated sugar

1 tsp vanilla extract

2 eggs

1/2 cup all purpose flour

1/2 cup cocoa powder

1/4 tsp baking soda

1/4 tsp salt

2 cups chocolate chunks

For the Monster Cookie Layer

1/2 of the dough from monster cookie recipe

Instructions:

For Brownie layer:

Preheat oven to 350 degrees  Line a 9 x 13 baking dish with Tin Foil and Spray with non cooking spray  (I just sprayed real good)

allow at least an extra inch of foil along the sides to fold over the edges towards the end of baking (the edges brown much more quickly than the center will bake)

Beat together the butter, sugar, and vanilla in a stand mixer bowl.  Add the eggs one at a time , mixing well between each addition.  Stir together the flour, cocoa powder, and salt.  Gradually add the dry ingredients to the butter mixture. Mix in the baking soda.

Mix in the chocolate chunks with a wooden spoon or spatula

Once the batter forms, scrape it into the prepared dish and spread evenly (it will be thin and don't stress if it doesn't spread all the way to the edges, the monster cookie dough will add extra thickness to the bars.

Spread the Monster cookie dough over the Brownie batter layer

Bake for 35 to 45 min , until toothpick inserted comes out pretty clean, the edges are golden brown, and the middle seems pretty set

Also note, at about the 25 min mark, I folded over the edges of the tin foil around the crust of the bars to prevent burning

Let cool and cut into squares for serving

Serves 12

(Or just use a good quality brownie mix like duncan hines)

Monster Cookies

Ingredients:

1/2 cup butter, softened (Not melted)

1 1/2 cups peanut butter

1 cup brown sugar

1 cup sugar

3 eggs

1 tbsp corn syrup

1 tsp vanilla

2 tsp baking soda

1 tbsp hot water

4 1/2 cups old fashioned oats

1/4 tsp salt

1 package M&M's (plain or peanut)

1 cup chocolate chips

Preheat oven to 350 degrees

Beat together the peanut butter and butter until smooth and combined.  Beat in the brown sugar and granulated sugar.

Add the eggs, one at a time, and mix in between each addition.

Mix in the corn syrup and vanilla

Dissolve the baking soda in the hot water, then mix into the batter

Mix in the oats and salt.  Fold in the M&M's and choc chips

Scoop cookie dough by rounded tablespoons onto a parchment or silicon lined baking sheet.

Bake for 9 min until the edges look set and golden, but the top sis not brown.

Notes:  there is no flour in this recipe. I promise, they'll still turn out just right!

Reeses Peanut Butter Miniature Cookies

Okay, I just made several dozen of these and these are my new favorite cookie!  I got the recipe from thesisterscafe.com and you can see a picture of them here  and get the recipe as well

Peanut Butter Cup Cookies
1 cup butter (2 sticks) softened to room temp
2/3 cup peanut butter (crunchy or creamy)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2  2/3 cup flour
2 tsp baking soda
1 tsp salt
48 miniature Reese's Peanut Butter cups, unwrapped

Cream butter, peanut butter, sugar, brown sugar, eggs, and vanilla together until smooth.  Combine flour, soda and salt and add to butter mixture.
form dough into 1 inch balls and place in mini muffin pan (leave in balls; do not press down)
Bake at 350 for 10 -11 min (I timed mine at 9 1/2 minutes and they came out PERFECT)
Just cook until they start to brown and then take them out.
Immediately press a miniature peanut butter cup into the cookie until the top is even with the top of the cookie.  Let cookies cool in pan for at least 10 min before transferring.

Sandee's tips for perfect cookies:  Spray the mini muffin pan with Pam.  Bake 9 1/2 min.  After putting the reeses peanut butter cups in the cookies, then I put them in the refrigerator for 10 min, then take them out and they will come out of pan perfectly!
They actually taste better after letting them set a couple of hours!
These are very easy to make, you make 24 at a time, and they taste so yummy and look so cute!
Perfect for showers and birthday parties and finger food!
LOVE IT!

Grandma Harrah's Green Beans

Dan's mom Beth is a wonderful cook.  One thing I have learned from her is how to cook good green beans.  Of course fresh beans are the best, but when you have to use canned green beans, she would Drain the green beans (let's say 3-4 cans green beans), pour into big pan for stove.  Then add water to cover them, sprinkle in like 2 -3 Tblsp dill weed and 1 to 2 Tblsp dried onions, bring to boil and boil for a bit.  She would also boil the little small red potatoes and then add them to the boiling green beans for the last bit, maybe cut the potatoes into halves or thirds.  
Drain the green beans and season with salt and some butter.

YUMMY!

Peanut Butter Popcorn

We just recently held homemaking where they asked everyone to bring their favorite popcorn recipe, and this one was my favorite to eat, LeeAnn Hein brought it, and it actually is the same stuff I make to put on my Peanut Butter Rice Krispies, but to put this on popcorn is different and wonderful and the best treat ever!  you just gotta try it, seriously, I had no idea it would be this good, I have made it five times since, the secret is to PICK OUT ALL THE UNPOPPED POPCORN SEEDS as I hate hate hate to bite down on a popcorn kernel.  

Peanut Butter Popcorn
1 cup sugar
1 cup karo syrup
Melt over medium high heat on stove top, as soon as it is mixed good and dissolved and just beginning to boil, bring off of heat and add:
1 cup peanut butter
you can add 1 tsp vanilla at this point as well and stir real well, pour over popcorn.
I buy the microwave popcorn, I just pop two of the envelopes of popcorn and this recipe covers that much popcorn pretty well!
I like to use my big tupperware Thatsabowl, it is my most favorite prized possession, if you ever wonder what to give someone for a gift, give that bowl, you can buy them on ebay for cheaper than tupperware store.  But I use that bowl whenever I make anything like rice krispy treats and this stuff and so forth as it doesnt stick to the sides!
So put your good popcorn in the thatsabowl, pour the sugar karo peanut butter mixture over it, stir real well, and give it a minute or two to cool and wa la, pure delight!

Limeade and Lime Ricky Raspberry Lemonade

For upcoming summer months, nothing is as good as refreshing drinks!  Try this one , it is yummy

Limeade
1 1/2 to 2 cups sugar
8 cups cold water
1 cup fresh lime juice (or lemon juice for lemonade)

IN a small saucepan combine sugar and 2 cups water.  Boil for 2 minutes until sugar is completely dissolved.  This forms a syrup.  Allow to cool before using (this can be made ahead of time and kept in fridge)

In large pitcher add the syrup and 6 cups water and the fresh squeezed lime juice.  
Can keep in the refrigerator up to a week!
To make lemonade, just substitute the lime juice in recipe for lemon juice! yum

To make raspberry lemonade or limeade,  go here and click on Flavors and click on Flavor tab and it will show you all the flavors, I LOVE LOVE LOVE the Raspberry syrup, you can order one bottle and they deliver it to your door in like 3 days!
I also buy the GRAPE SYRUP and you can make this limeade drink a LIME RICKY by adding grape syrup to it!

TO. DIE. FOR!

Salt Dough Handprint Ornaments

I have not made this particular recipe, but I am posting this because this is something I would like to try or have my kids try and give me as a gift!
go here for pictures and recipe!

Rolo Stuffed Ritz Crackers

Okay, I have not made these yet but I am going to and I already know they will be yummy.  I got a bag of Rolo's for my birthday so I will try these today! 
This was found on this blog so go here for great ideas as well

Rolo Stuffed Ritz Crackers

* Rolo Candies
*Ritz Crackers

Preheat oven to 350 degrees
Place Ritz crackers on a cookie sheet face side down and top each one with a Rolo candy (unwrapping the Rolo is the hardest part of this recipe ha ha)
Bake for 3 to 5 minutes to soften (but not fully melt) the Rolos, 
Remove from oven and immediately top with a second Ritz cracker.  Cool completely before storing in an airtight container!
Enjoy the sweet and salty goodness!

Pecan Pie Cupcakes

I love pecan pie.  For my birthday my daughter Shauna made me some pecan pie cupcakes.  Can I just say  to.die.for.  and I think I will rename them "These are That Good!" or something, seriously, you need to make them.  I took them to work to share and was sorry I did because now they are all gone!  Here is the link to where she found the recipe, I like to share the link so you can check out that person's blog for other great recipes as well!  go here

Pecan Pie Cupcakes

1 cup chopped pecans
1/2 cup flour
1 cup brown sugar
2/3 cup butter, melted
2 eggs

Preheat oven to 350 degrees
Combine all ingredients in a medium mixing bowl and mix well

Spray a miniature muffin tin with non stick cooking spray (the kind with flour in it works well)
Fill each indention 3/4 the way full
Bake for approximately 15 to 18 min
Makes 24 mini muffins

Note:  some people have problems with them sticking to the pan so suggestions are to only let them cool in the pan for a a minute or two and then invert them onto cooling rack  .  do not let them cool in the pan or they will stick to pan.
Also, don't fill them all the way to the top or they will overflow.
enjoy! these are DIVINE

Strawberry Nut Bread

My newly married daughter decided to try out a recipe in her new cookbook given to her by a friend, Analisa Glenn and their family cookbook called 4RetroSisters, and I got to taste it and it was really good!

Strawberry Nut Bread
1 cup margarine
1 1/2 cup sugar
1 tsp vanilla
4 eggs
3 cups flour
1 tsp salt
1 tsp cream of tartar
1/2 tsp baking soda
1 cup strawberry jam
1/2 cup sour cream
1 cup chopped nuts
Cream together margarine, sugar, and vanilla.  Add eggs, one at a time, beating after each.  Mix and add flour, salt, cream of tartar, and baking soda.  Mix and add strawberry jam, sour cream, and chopped nuts.  Place in two greased loaf pans.  Bake at 350 degrees for 40 to 50 min.

It is yummy!

For the nourishing of our souls:

Eye hath not seen, nor ear heard, neither have entered into the heart of man, the things which God hath prepared for them that love him (1 Corinthians 2:9)
Our Heavenly Father loves us so much, and we have no idea
all the blessings he has in store for us!  We need to trust him, love Him, and return to live with him!

Dessert Crepes

These are called Jana's crepes, she was my neighbor and best friend and she took the best care of me!  She still does!  We like to serve these for after dinner dessert or breakfast!  Because of the sugar content they are very sweet and very yummy! Divine!

Jana's crepes:

(the secret ingredient was that she substituted the water with sugar, no wonder these are to die for!)

3 eggs

½ cup milk

½ cup sugar (original recipe called for ½ cup water here, but Jana did sugar instead)

3 TBLSP butter, melted

¾ cup flour

½ tsp. salt

Combine all ingredients in blender container; blend about 1 minute. Scrape down sides with spatula and blend about 30 seconds more.  Refrigerate for one hour.  To cook, heat omelet, crepe, or regular frying pan on medium-high heat just hot enough to sizzle a drop of water.  Brush lightly with melted butter.  For each crepe, pour in just enough butter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom.  If crepe has holes, add a drop

or two of batter to patch.  Cook til light brown on bottom and dry on top.  Remove from pan and stack on plate.  Makes 12 crepes (mine only made 9 crepes)

I am not always patient and do not wait for the hour in the fridge, and I cook them right away (maybe stick in freezer for a few minutes) and they still turn out fine! 
And I turn my crepes over and cook both sides.

One of our favorite fruit fillings for the crepes is a strawberry filling

that I got from my daughter in law Krista marshall harrah! thanks for sharing this fun cream filling: (she uses it for a fruit dip)

1 small tub strawberry cream cheese

1 small container cool whip

1 jar marshmallow cream

Mix cream cheese with marshmallow cream with electric mixer.  Fold in cool whip  Serve with favorite fruit.

Here is another version to the crepes my landlord upstairs had in her family recipe book I am going  to try this week, yummy!

Banana Brule’ Crepes From Lauren Scott

Crepes

2 ½ cups flour

1 ½ Tblsp sugar

¾  tsp baking powder

¾ tsp salt

3 cups milk

3 eggs

3 Tblsp butter (melted)

¾ tsp vanilla extract

Bananas

4 bananas sliced

3 Tblsp butter

4 Tblsp brown sugar

Cream

1 pkg cream cheese

2 cups powdered sugar

1 cup cream (whipped)

Melt 3 Tblsp butter in sauce pan.  Add sliced bananas and brown sugar.  Sauté for 1 min.  Whip cream and set aside.  Mix cream cheese with powdered sugar.  Fold the two together.  Mix crepe batter and cook crepes.  Spread middle with cream mixture and add bananas.  Fold in half and top with chocolate sauce drizzled on top with sprinkled powdered sugar

And now for the nourishing of our souls:

Here is a saying I saw on Facebook:

Don't regret knowing the people who came into your life.  Good people give you happiness.  Bad ones give you experience.  The worst ones give you lessons and the best people give you memories.

Yay for good memories!

Have a wonderful day, my day today is filled with thunder, dark sky, wind blowing through my window and yet beauty that makes me smile!  happy day

Ham Fried Rice with Peas and Scrambled Eggs

I was babysitting for my daughter Amy and she had leftovers in her fridge for dinner, I ate this and loved it!  She kindly gave me the recipe so I will share it with you

Ham Fried Rice with Peas and Scrambled Eggs
1 1/2 Tbslp canola oil (divided)
2 eggs (whisked) (Amy used 3)
1/4 tsp salt   1/8 tsp black pepper
1/2 onion (chopped)
2 cloves garlic minced
8 slices ham (diced ham approximately 1 1/2 cups)
3 cups white rice, cooked (white or brown, I used brown minute rice)
1/4 cup soy sauce (low sodium soy sauce)
2 Tblsp apple cider vinegar
1 Tblsp brown sugar
1 1/2 cups frozen peas (thawed under warm water)

Directions:
In a wok or large skillet, heat 1/2 Tblsp oil, add whisked eggs and season with salt and pepper.  Scramble eggs until cooked.  Remove eggs from pan and set aside.
Heat 1 Tblsp of oil in same pan. Add onion and garlic.   Saute for 5 minutes.  Add ham and heat until it starts to brown and crisp up (keep the heat medium high)  Once ham is browning, add the cooked rice and fry it until it starts to brown.
Add soy sauce, apple cider vinegar, and brown sugar.  Stir . Add thawed peas and reserved scrambled eggs. Heat thoroughly and serve immediately!

enjoy! I sure did! Use good ham, it makes it more tasty!

For the nourishing of our souls:
Here are some sayings I just saw:

when you try to control everything, you enjoy nothing.  Sometimes you just need to relax, breathe, let go, and just live in the moment!

Trust is a fragile thing, easy to break easy to lose, and one of the hardest things to ever get back!

Stop thinking too much, it's alright not to know the answers. They will come to you when you least expect it.

Easy Beef Enchiladas

These are my quick go to enchiladas I can make and they always taste good!  They are great to take to others when you need to take in a meal.  I like to add a can of refried beans to my enchiladas so I will include them in this recipe:

Easy Beef and Bean Enchiladas

1 1/2 lb ground beef, cooked, drained, and seasoned

1 large can tomato soup

1 large can Rosarita (red) mild enchilada sauce

1 can Refried Beans

1 can black olives, sliced

Shredded cheese

Corn tortillas

Lettuce, Tomato Salsa, and sour cream for topping

Mix in big bowl one can of tomato soup and one can Rosarita mild enchilada sauce. (I don't like too spicy , that is why I add the tomato soup), mix together well.  In a 9 x 13 pan, pour a little sauce in the bottom.  Dip corn tortilla in soup mixture and then place in pan.  Add seasoned ground beef, a spoon of refried beans, shredded cheese, and sliced olives.  Roll up in a tortilla, continue with each tortilla.  I usually get 12 rolled corn tortillas in a 9 x 13 pan.  Cover top of enchiladas with the rest of the red sauce and cheese.  Cover with foil and bake at 350 degrees for 30 to 40 min.  Serve with lettuce, tomato, salsa, sour cream and chopped olives!

Yummy!

Since I don't like to eat too much red meat, you could substitute chicken and onions and peppers in place of meat and beans.

Quick and Easy and Yummy!  Winner!

For the nourishing of our souls:

Here is a saying I saw:

If you planted hope today in a heart that felt alone,

If you caused a laugh that chased some tears away,

If someone's burden was made lighter because of your kindness,

Then your day was well spent!

May we have well spent days!

Chex Treat

This is a family favorite, it is very addicting and always a favorite!

1 cup sugar
3/4 cup light Karo Syrup
3/4 cup butter
1 tsp vanilla
6 cups Rice Chex Cereal
6 cups Golden Grahams Cereal

Mix cereal together in large bowl.  Melt sugar, Karo syrup, and butter over stove top.  Bring to boil and boil 1 to 2 min.  Remove from heat, add vanilla, Pour over cereal and mix well.

Can add 1 1/2 cups slivered almonds and 1 cup coconut if desired!(just add it to the cereal)

You can also pour this stuff over 10 to 13 cups popped popcorn.

Very yummy stuff!  You can use only Rice Chex cereal if you dont have the others, or half Rice chex and half corn chex, or any mixture of cereals, I love the golden grahams mixed in.

For the nourishing of souls:
Here is a quote I saw on Facebook I loved it:

Marriage Box
Most people get married believing a myth that marriage is a beautiful box full of all the things they have longed for: companionship, intimacy, friendship, etc. The Truth is that marriage at the start is an empty box.  You must put something in before you can take anything out.  There is no love in marriage. Love is in people. And people put love in marriage. There is no romance in marriage.  You have to infuse it into your marriage.  A couple must learn the art and form the habit of giving, loving, serving, praising, keeping the box full .  IF you take out more than you put in, the box will be empty.

Heavenly Hamburger

Here is my favorite recipe from when I was first married, I have seen different versions of it on pinterest, and so I have adapted this as well, I no longer do it this old fashioned way, I now use spaghetti sauce, but here is my original, you will like it, and below it I will condense it down to easier version!

Heavenly Hamburger

2 Tblsp. Margarine

1 clove garlic (or use minced garlic, garlic salt, or garlic powder)

1 tsp salt, dash of pepper

1 tsp. sugar

½ cup grated cheese

1 8 oz pkg lasagna noodles

2 8 oz cans tomato sauce

6 spring onions (chopped with greens)

8 oz cream cheese

1 cup sour cream

1 lb hamburger

Melt butter in skillet, add hamburger, brown with garlic, add salt and pepper, sugar, tomato sauce.  Lower heat and simmer for 15 min.  Cook noodles and drain.  In large casserole put layer of noodles then onion mixture (onions, cream cheese sour cream) then hamburger, repeat and put cheese on top.

Bake at 350 degrees in oven for 20 minutes.

Easier Version Heavenly Hamburger

1 large jar of spaghetti sauce

Browned hamburger to add to spaghetti sauce

Cooked Noodles of any kind you want to use

In skillet, add your spaghetti sauce and browned hamburger and seasonings (salt pepper and garlic ) and warm it up

In separate bowl mix together  8 oz Cream cheese, 1 cup sour cream, and chopped onions (about 6 spring onions).

Spray Pam on bottom of casserole dish

Layer noodles, then the spaghetti sauce mixture, then the cream cheese mixture, repeat layers until you run out.  Top with grated cheese (I ususally use cheddar but you could use mozarella) and Bake at 350 degrees in oven for 20 min

YUMMY

For the nourishing of our souls:

Tonight in our scripture reading we came across St Matthew 14:27:

"Be of good cheer; it is I; be not afraid"

Jesus is telling us to be of good cheer and be not afraid.

There have been HUNDREDS of times when I kneel to pray that I hear the Holy Ghost telling me to be of good cheer.  Even during times when I am struggling and want to be mad at the world for the unfairness of it all.  Jesus tells us over and over throughout the scriptures as well to be of good cheer, He is with us, He knows our pains, He knows how to give us strength to bear our burdens, He walks with us along our path, so be not afraid, we are not alone, He is with us always!

Best Banana Cake Ever!

I had a friend ask me for my banana cake recipe and I told her to find it on my blog, and it was not here, so I decided I better hurry and post it as I dont want any of you to miss out on this yummy cake.  We served this cake and texas sheet cake for my daughters wedding a while back, yes, it's that good!  I got it from my friend Lynette McKenzie while we served as VT's in Sandridge Ward!

Banana Sheet Cake     (My favorite one from Lynette)

2 cups sugar   

1 cup oil         

4 eggs

4 smashed bananas

1 cup sour cream

2 tsp vanilla

3 cups flour

2 tsp baking soda

1 tsp salt

  Mix first 6 ingredients together until well mixed.  Add rest of ingredients.  Mix well. Bake at 350 degrees for 20 min  in jelly roll pan (the big long cookie sheets).  You can add nuts, raisins or chocolate chips.

Frost with either a buttercream icing or cream cheese frosting, whichever you prefer!

And for the nourishing of the souls: 

I just spent the past few weeks studying up for a class I got to teach on "We do not doubt our mothers knew it"(Alma 56:48)

If you read in Alma 53 to Alma 56, you will learn of the 2000 stripling warriors.  They were noble young men who fought for their fathers who could not.  They had never fought before.  They did not fear death.  When Helaman asked them why they did not fear, they said their mothers taught them that God would protect them, and they had faith that they would be preserved.  They did not doubt, because their mothers knew it!  It is a wonderful tribute to mothers, that we are powerful influences in our childrens lives.

They believed in the atonement.  If there was one thing we could teach our children, it should be the gift of the atonement. 

May each of you who are mothers realize how powerful you are.  Our children watch what we do more than listen to what we say! 

motherhood is awesome! enjoy your day with your children!

Potato Cheese Soup from Shauna

I wanted to make potato soup for my mom and dad and I could not find the recipe posted, so I had to find where I kept it and post this.  This is one of our favorites and we got it from Shauna when she went to Snow College and one of her roommates made this.  It might look hard but it really is very easy!

Potato Cheese Soup from Shauna
1-2 carrots, chopped into bite size pieces
1/2 onion chopped, diced
3 medium potatoes, cut into bite size pieces
2 cans chicken broth
1/2 tsp salt, 1/8 tsp pepper, 1/2 tsp garlic powder
1 can diced tomatoes, drained
6 Tblsp butter
6 Tblsp flour
5 cups milk or half and half
3 cups Monterey Jack Cheese or Cheddar Cheese

In one pan:
Cut onion as fine as you can and saute in butter
Add 2 cans chicken broth, carrots, potatoes, pepper, salt, garlic powder.  Add tomatoes.  Boil until onions and potatoes are tender.

In another pan:
Melt 6 Tblsp, butter, add flour, add milk, Using a whisk, stir together real good. Cook for a minute or two until thickened
Pour the pan with vegetables into this pan.
Bring to Boil, Take off stove, Add the 3 cups cheese.  Put lid on to help melt the cheese and keep warm, and to soften/thicken.
Stir all together before serving
If soup needs to be reheated, just do bowls separately in microwave or the soup will burn.

*I have added broccoli to this as well and cauliflower, yummy!

For the nourishing of the soul:
Here is one of my favorite scriptures:
D&C 88:63
"Draw near unto me and I will draw near unto you; seek me diligently and ye shall find me; ask, and ye shall receive; knock, and it shall be opened unto you.  Whatsoever ye ask the Father in my name it shall be given unto you, that is expedient for you"

WE talked about this in SS today, the most important thing we can do is have a good relationship with our Father in Heaven.  WE need to PRAY OFTEN!, as we draw near to Him, He is always there for us.  He loves us so much and wants to bless us, however, because we came to earth to be tried and tested and endure adversity in order to build trust in Him and to build our character, He cannot always answer our prayers to everything we want, He will do "that which is expedient for you" so as we Trust Him, we will know that some of our answers need to be No, and sometimes they get to be YES! 
I love my Savior and my Heavenly Father!

Watergate Salad

I went home to visit my mom and dad and family last week, and my mother made this a couple of times, it is a tradition at the Walters house, so I thought I should include it here for my daughters to carry on the tradition!

Watergate Salad

1 (4 oz) pkg instant pistachio pudding mix
1 (20 oz) can crushed pineapple with juice, undrained
1 cup miniature marshmallows
2 cups Cool Whip
1/2 cup chopped nuts if desired (we do not usually add this)

Stir pudding mix, pineapple with juice, marshmallows, and nuts in a large bowl until well blended.

Gently stir in Cool Whip

Refrigerate one hour until ready to serve!

We always double the recipe, and of course it comes out green so it  is great for Christmas and ST Patrick's Day as well!

Enjoy!

For the nourishing of the soul:
While in Arizona my sister drove me out to see the new temple being built, it was so pretty it brought tears to my eyes!  I love seeing so many temples being erected!  So here is one of my favorite scriptures:
D&C 87: 8  "Wherefore, stand ye in holy places, and be not moved, until the day of the Lord come; for behold , it cometh quickly, saith the Lord. Amen

Breakfast Egg and Hashbrown Casserole

I went to a missionary farewell and this was served and it was delicious, of course I had to ask for the recipe, I got it from Maren Skidmore, but she informed me she used a bag of hashbrowns in place of the hashbrown patties, 

EGG CASSEROLE

8 to 10 hashbrown patties (or use one reg bag of frozen hashbrowns that has been thawed the night before)
1/2  cube melted butter

Spray a 9 x 13 with Pam
Line a 9 x 13 pan with the patties (I can only fit 7, but usually cut up the 8th to fill in holes, and I put them in frozen still)
(*Or Line 9 x 13 with one reg size bag of thawed out hashbrowns)
 Pour the melted butter over the patties or hasbrowns  
Bake at 350 degrees for 20 min

While it's baking prepare:
1 cup swiss cheese shredded (or mozzarella)
1 cup cheddar cheese shredded
1 cup diced ham
12 eggs whipped with 2 cups cream or half and half
1/2 tsp salt
1/2 tsp pepper
Layer in order over the hashbrowns and bake at 350 degrees for 40 min or until hot and bubbly

I prefer the hashbrown version, I tried the hashbrown patties and it was not as fluffy.  Also, to make it heartier as a meal, brown sausage or cook sausage links and cut into chunks and layer in between the cheese layer, or can do cooked bacon torn into bite size pieces.  For me I dont like meat so I like to saute onions , mushrooms, and green and or red bell peppers and layer that between the cheeses.  I made this recipe this morning and it was DIVINE!

Enjoy!

For the nourishing of our souls:
on Pinterest I found a website called www.creativeldsquotes.blogspot.com and here is one of them:
"Scriptures are like packets of light that illuminate our minds and give place to guidance and inspiration from on high."  Richard G Scott

We need to have our scriptures in our hands each day!

Red and White Mostaccioli

This recipe is one of my favorite, it is like our family's favorite rigatoni one, but this one is a little different in that you mix together spaghetti sauce and Alfredo sauce to make it special!

I got this from The Food Nanny Rescues Dinner book as well, and I modify it a bit.

Red and White Pasta

1 pound uncooked mostaccioli (or any tubular pasta)
1 jar Alfredo sauce (or homemade sauce)
1 jar spaghetti sauce or 3 cups homemade sauce
3 cups shredded mozzarella cheese, divided

1.  Preheat oven to 350 degrees
2.  Cook the pasta according to directions, drain
3.  Prepare Alfredo sauce or use canned
4. Spread a thin layer of spaghetti sauce on a 9 x 13 baking dish.  Layer half the pasta, half the Alfredo sauce, Half the spaghetti sauce and 1 1/2 cups cheese.  Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce and cheese.

5. Cover with aluminum foil and bake about 30 min or until it is hot and bubbly.
Serve with tossed green salad and french bread

(You may use meat sauce to make it a heartier meaty meal)

I sandee like to make homemade alfredo sauce and stir my homemade spaghetti sauce into the alfredo sauce and heating it over a stove top and just pour the mixed sauce over the cooked noodles, pour into 9 x 13 and sprinkle with mozzarella cheese!
However you make it, IT IS YUMMY

For the nourishing of our souls:
The most important thing you can do each day is to PRAY, do not leave for your morning without thanking Heavenly Father for your night sleep and to ask for help and safety throughout your day, and do not go to bed until you Pray, thanking Heavenly Father for the things learned that day and asking Him to help you sleep safe at night.  I would not want to face any day on this earth without Praying and including my Heavenly Father in all I do and without thanking Him for all He has given me.  And that is the secret to peace my friends!

Cherry Hill Pie Crust and Pie Recipes

A couple of years ago I went to a Homemaking demonstration where a lady from Cherry Hill Pie Pantry taught us how to make pies, I have used her crust with no fail ever since:

6 cups unbleached flour )Golden West brand preferred
3 cups butter flavored Crisco
3 tsp salt
1 1/2 cups  cold water

Mix flour, shortening and salt with fingers until it resembles a crumb mixture.  Add cold water. Work with your hands into a smooth ball.
Bake pies at 375 degrees for one hour or until pie shakes loose.
Bake shells at 375 degrees for 8 to 10 min

This makes 5 two-crust pies and some shells
Can brush milk over pie crust and sprinkle on sugar for shiny finish, do that before baking.

*NOTE  for one pie I do the following:
2 cups flour
1 cup crisco shortening
1 tsp salt
1/2 cup water

for two crust pie, can seal crust by dabbing fingers in water to bottom crust before putting on top crust.

Basic Cream Pie Filling
makes enough for 2 pies
5 cups milk
2 eggs
1 cup sugar
1 - 3 oz pkg of Jello brand pudding (NOT the instant kind)
1 tsp vanilla
1/2 tsp lemon (if making any kind of pie except chocolate

Mix all ingredients together in your pan.  Cook on high until it is almost to a boil.  Reduce your heat to medium and take off when it has started to boil again.

Razzleberry Pie
Bring 4 3/4 cups water and 3 1/3 cups sugar to a boil.  Add one (1-lb) package of Flavorland brand Marion Blackberries to the syrup.  Bring to a boil again. 
Thicken with three rounding 1/3 cups of Red Berry Pie Tone diluted with 1 cup water- OR- three rounding 1/3 cups corn starch.  This mixture will be quite thick.
Remove from stove.  Put in one (1-lb) package boysenberries and one (12 oz) package frozen red raspberries.  Fold berries in gently
and let cool. 
Makes five 9 inch pies

Blueberry Pie
Bring 4 3/4 cups water and 3 1/3 cups sugar to a boil.  Add one (1 lb) package of blueberries and bring to a boil again.  
Thicken with three rounding 1/3 cps of Red Berry Pie Tone diluted with one cup water - OR - three rounding 1/3 cups corn starch. 
This mixture will be quite thick.
Remove from the stove.  Fold in two more 1 lb package of blueberries and let cool
Makes five 9 in pies.

Boysenberry Pie
Bring 1 1/2 cups water and 1 cups sugar to a boil
Add 1/3 cup Red Berry Pie Tone diluted with 1/2 cup water OR one rounding 1/3 cup corn starch.
Remove from the stove and add one (1 lb ) package of boysenberries
Makes enough for one 9 in pie and a turnover

Red Berry Tone is available at kitchen Kneads

And for the nourishing of our souls:

while cleaning in my room I came across some sayings I will share them with you:
* The sooner we face a problem, the sooner we can turn our back on it!

*Spread kindness as you go along because life is a one-way street and you're not coming back!

*Most of us are inclined to measure our achievement by what others haven't done.

*Do something every day to make people happy, even if it is only to leave them alone!
And here is a song to go with my theme: listen here I like this song sung by Garth Brooks but couldnt find his version, so this one works, just fast forward til he starts singing! If tomorrow never comes!

Fettuccine Alfredo

I got this recipe from "The Food Nanny rescues Dinner" book, I love her and her book.  

Alfredo Sauce:

1/2 cup (1 stick) butter

1 (3 oz) pkg cream cheese

1 pint (2 cups) heavy cream

1 tsp garlic powder

1/2 cup grated Parmesan Cheese

salt and ground black pepper

1 pound uncooked fettuccine

1. Melt butter in a medium saucepan over low heat.  Mix in the cream cheese.  Stir in the cream and garlic powder. Increase the heat and bring to a boil.  Decrease the heat and simmer, stirring often, while you cook the pasta.  If the sauce needs additional thickening (for example if you serve it as a dipping sauce for bread sticks) you may sprinkle in flour, 1 tsp at a time.  Cook and stir for desired consistency.

2. Cook the fettuccine according to package directions, drain.

3.  Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

4.  Toss the sauce and the pasta in a large bowl and serve immediately.  Serve with tossed green salad and hot french bread or bread sticks.

Can add chunks of cooked chicken (stir fry bites of chicken in 1 tblsp olive oil until cooked and add to sauce)

Yummy!

For the nourishing of our souls:

One of my favorite things to do at the end of each day is to sing the song Have I done any good in the world today, have I helped anyone in need.  I review my day and try to see if I thought of someone else and did something for them (something as simple as rubbing their back or feet, smiling and being cheerful, helping with something important to them) and I remembered I saw this song on You Tube, I love it  listen to it here