Yummy Playdough

***This is called yummy playdough because of the smell, NOT the taste!***

1 1/2 c. flour

1/2 c. salt

1 Tbsp. powdered alum (white powder substance, found in the spice section. Almost like Cream of tartar)

3 Tbsp. Oil

1 c. boiling water

2 pkgs. flavored Kool-Aid

Mix dry ingredients together. Add water, oil, and kool-Aid to pan to boil. Mix all ingredients together. Remember that the mixture will be hot. Once it cools a little let your kids help knead the dough. Store in a tightly covered container or in a plastic bag.

Addi made this all by herself with the exception of the boiling water. Her favorite part was deciding what flavor to have her playdough. I have to admit, the smell almost makes you want to EAT it! But don't okay?

We mixed the playdough in our kitchen aid and it did a awesome job!

Easy Chicken Parmesan

Frozen Breaded Chicken Breasts

Swiss Cheese

Spaghetti Sauce

We bought the breaded frozen chicken breasts from sams. (We always find lost of things to make with this!)Place desired amount of chicken breasts in 9 x 13 " pan. Top with spaghetti sauce. Add a slice of cheese. Bake at 350 for 20 minutes. (Make sure you follow the specific baking temp. and time according to package directions).

Hunter enjoyed these a lot. Addi...not so much, I think it was because she doesn't like swiss cheese.

This is a quick and easy dinner!

Strawberries and Cream

1 lb. Strawberries

Cream

Sugar

Wash and hull tops off strawberries. Slice strawberries and add to bowl. Pour cream over the top. Sprinkle sugar lightly over the top. Enjoy!

I LOVE strawberries! So does the rest of the fam. I am glad strawberries are a on a good deal right now, otherwise we wouldn't have had this for breakfast!

Pistachio Pudding Squares

1/2 c. butter

1/3 c. sugar

2 tsp. water

1 c. flour

1 tsp. vanilla

1/2 c. nuts, chopped (walnuts, pecans, etc.)

1 (6 oz) pkg. vanilla instant pudding

3 (3.4 oz) pkgs pistachio instant pudding

6 c. milk, divided

2 c. whipping cream, plus sugar and vanilla to sweeten

For the crust, cream butter and sugar together in a large bowl. Add water, flour, vanilla, and nuts; mix well. Spread mixture in a greased 9 x 13-inch pan. Bake at 350 degrees for 10-12 minutes, until light brown. Set aside to cool.

Prepare vanilla pudding according to package directions, using 2 cups of milk; spread over cooled crust. Chill to set. Prepare pistachio pudding according to pkg. direction, using the remaining 4 cups of milk; spread over cooled crust. Chill to set. Before serving, whip and sweeten cream. top with sweetened whipped cream. Serves 12 to 15.

Yummy! I loved this dessert! I thought it tasted better the next day because the crust softened. My whole family really enjoyed it. And as Mike quoted "Its not too sweet, or rich."

Irish Soda Bread

2 c. flour

2 Tbls. sugar

1 tsp. baking soda

2 tsp. baking powder

1/2 tsp salt

3 Tbls. butter

1/2 c. raisins (optional)

1 c. buttermilk

1 Tbls. Butter, melted

Sift together flour, sugar, baking soda, baking powder, and salt. Cut in butter until mixture looks like fine crumbs. Add raisins, if desired. Add buttermilk. Mix with a fork until moistened.

Knead gently about 1 minute. Shape into a ball. Place dough in a circular pan. Bake at 375 degrees for 35-40 minutes, or until top is golden brown. Remove and place on a wire rack to cool. Brush top with melted butter. Makes 1 loaf.

We all really like this bread, however, it wasn't cooked all the way through when following the timing directions. not sure if it was just my oven.

We thought this would be good if we took out the raisins, and had it with some jam.

Corned Beef & Cabbage

2 lbs. small red potatoes

2 cups baby carrots

1 onion, cut into large wedges

1 3 lb. corned beef brisket with seasoning packet

water

1/2 head of cabbage, cut into wedges

1/4 cup butter, melted

Salt and Pepper to taste

Place potatoes, carrots, and onions in a crockpot. Top with corned beef, sprinkle with seasoning packet. Add enough water just to cover beef brisket. Cover with a lid. Cook on high for 8 hours or until meat is tender. Add cabbage wedges to crock pot and continue cooking for about 15 minutes or until cabbage is tender. Remove corned beef and vegetables. Pour butter over vegetables. Add salt and pepper to taste. makes 6 servings.

Mike was a big fan of this meal, however the rest of us were not! I think it's just because it was something we've never tried before, plus Mike is easy to please!

I also thought it tasted too watery. I need to try another recipe for this I guess!

Mango Ginger Glazed Chicken

This chicken is absolutely amazing! The first bite was a little odd, but after the first bite, it was delicious! My kids LOVED this meal!

3 ripe mangos

1 big ginger root, peeled

1 c. brown sugar

2 cloves garlic

Juice of 2 limes

Salt and pepper to taste

Boneless skinless chicken breasts

Put first five ingredients in a blender and puree; season. Put puree in med. saucepan over medium heat, stirring occasionally. Grill chicken using the glaze.

Carrot Cake with Cream Cheese Frosting

1 1/2 c. sugar

1 1/2 c. flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1/3 c. chopped walnuts

3/4 c. raisins

1/3 c. canola oil

2 eggs

1 tsp. vanilla

3 1/4 c. shredded carrots

Peel carrots. Shred the carrots using a 1/16 of an ince shredded hole. Place first 7 ingredients in a large mixing bowl and mix by hand. Add remaining ingredients and mix by hand until well blended. (It will seem like you are missing a few ingredients, but believe me, as long as you mix it well, it will turn out).Place into 2 greased round 9" cake pan. Bake for 45 minutes or until done. Let cool and frost with cream cheese frosting.

Cream Cheese Frosting

1/2 lb. Cream Cheese

1 stick margarine

2 tsp. vanilla

Powdered Sugar (about a pound, more or less)

Place first 2 ingredients in a bowl and beat until smooth. Scrape the bowl with a rubber spatula. add remaining ingredients and beat until light and fluffy.

Apple Fritters

Mike's mom makes these wonderful hot, fresh apple fritters for breakfast! We LOVE them!

1 1/3 c. All-purpose flour

1 Tbls. Sugar

2 tsp. Baking Powder

1/2 tsp. Salt

2 Beaten Eggs

2/3 c. Milk

1 Tbls. Vegetable Oil

3 c. Apples (sliced into match strips)

Mix dry ingredients together. In a separate bowl blend eggs, milk and oil. Add dry ingredients. Mix until well moistened, then stir in apples. Heat oil to about 375 degrees. Fry until golden brown. Pour thin icing over the top.

PS I DID make sure I stood by the hot oil at all times so there would be no more burnt down houses Ha!

Sweet & Sour Meatballs-Oriental version

1 jar (12 oz.) Apricot Preserves

1/2 c. hoisin sauce (found in oriental food section)

1/2 c. rice vinegar

1/8 tsp. crushed red pepper

2 lbs. Pre-cooked meatballs

In a saucepan on medium heat, combine apricot preserves, hoisin sauce, rice vinegar, and crushed red pepper. Stir until thoroughly blended. Add pre-cooked meatballs to sauce. Serve over warm rice.

*You can also serve with toothpicks to make them an appetizer

Easter Egg Nests

My kids enjoyed making these for the neighborhood kids. They actually tasted good despite the fact that the the nest looks like it's made from cat food.

1/4 cup butter or margarine

1 cup mini. marshmallows

1 cup All-Bran Cereal (My kids think it looks like cat food)

3 mini robbin egg candy

In a small saucepan, melt butter or margarine over low heat. Add mini. marshmallows. Stir until marshmallows are melted. Remove form heat; add cereal and stir just until coated. When cool enough to handle, form into 6 nests. Place on waxed paper. After about 1 hour, press in center of each nest to form indention. Place 3 candy eggs in center of each nest.

Makes 6

French Dip Subs

2 tablespoons butter

1 shallot, chopped (we used small yellow onions)

1 tablespoon all-purpose flour

2 cans beef consomme, (found on broth and soups aisle or beef broth)

1 1/2 pounds deli sliced roast beef

1/4 lb. provolone cheese

Montreal Steak Seasoning Blend, or, coarse salt and pepper

4 torpedo sandwich rolls, split

In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper.

To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Add cheese on top. Set cups with extra dipping sauce along side the sandwiches.

Stuffed Peppers

6-7 Large Peppers, stem ends cut off and cleaned

1 large box Rice-A-Roni (We used vegetable rice-a-roni, but you can use beef)

1 can drained, corn

1 lb. hamburger; browned

1 small onion, diced and browned with meat

3 c. grated cheddar cheese

2 c. tomato sauce

Cut the tops off the peppers. Clean out the seeds. Immerse the peppers in boiling water for 3 to 5 minutes. Drain. Pour one can of tomato sauce in the baking dish. Mix rice, meat, onion, and corn together and fill each pepper 1/2 full. Place some cheese over mix and then add more rice to fill. Place peppers in dish, touching each other. Pour can of sauce over, cover, and bake at 350 degrees for 1 hour. Garnish with more cheese.

*Normally I would have done green peppers, but the red peppers were on a good deal. It was actually really good and sweet! My kids LOVED this dish. The were so excited to finish the rice so they could eat the pepper.

Train Burgers

There is a fantastic place to eat in Heber City, Utah called DAIRY KEEN. It has the BEST burgers, shakes, fries, not to mention...FRY SAUCE! You have to go eat there at least once in your lifetime. I feel lucky to have the recipe of the famous "Train Burger", if I didn't I would have some major withdrawls!Enjoy!

Make the sauce first, so the flavors can blend

2 lbs. Hamburger

1 lb. Ham

8 Lrg. hamburger buns

8 slices Swiss cheese

8 slices American cheese

1 Recipe Train sauce (see below)

Lettuce

Sliced Tomatoes

Dill Pickle Slices

Divide hamburger into 8 patties. Divide ham into 8 servings. Cook hamburger on grill. When hamburger is almost 165 degrees, place ham onto grill. when ham is hot, place Swiss cheese on ham and American cheese on hamburger. Cook hamburger to 165 degrees, toast or heat buns. Serve with train sauce, lettuce, pickles and tomato. Serves 8

Train Sauce:

1 c. mayonnaise

1/4 c. ketchup

2 T. creamy french salad dressing

1 T. white vinegar

1 T. sugar

1 T. minced sweet pickle

1 T. minced white onion

1/4 tsp. salt

1/8 tsp. white pepper

Combine all ingredients in a small bowl; stir well. Cover and refrigerate for several hours so that flavors blend. Makes about 1 1/2 c. sauce.

Kool Aid Slushy

1 pkg. favorite kool aid package (not pre-mixed with sugar kind)
3/4 c. sugar
1 1/2 c. water
Ice Cube tray full of ice cubes

Mix all ingredients in blender. Mix until smooth and well blended.

*This is a family favorite. Especially is the summer!

Quick & Easy Fruit Dip

1 c. Cool Whip
1 c. Favorite Yogurt (Strawberry, lemon, etc.)

Mix together and chill. Serve with fresh fruit.

Yummy Scones

This recipe makes a lot, so you can half the recipe if desired...our philosphy, the more the better!

(Dissolve Together)
2 c. warm water
2 Tbls. yeast
(Next Add)
1/4 c. melted margarine
2 tsp. salt
1 egg
6 1/2 to 7 c. flour

Mix together & let rise twice. Refrigerate or use. Fry scones in oil. Add cinnamon & sugar, jam, honey, or my personal favorite, Honey Butter to the hot scone!

*Add 1/4 c. more sugar & 1/4 c. more margarine to make doughnuts or cinnamon rolls

*We got this recipe from a friend (Reann Olson) who lived in Price. We LOVE this recipe. I must say it is one of my favorite recipes!

Sweet & Sour Sausages

1 pkg. (12 oz) uncooked sausage links, cut into bite size pieces
1 c. sugar
3 Tbls. cornstarch
1 c. water
1/2 c. white vinegar
1/2 c. ketchup
1 (8 oz) can crushed pineapple, drained

In a skillet, cook sausage until it's no longer pink. Mix ingredients in a pan, add sausage. Cook until hot & thickened.

*Excellent served over rice

*This recipe was given to me from a friend (Kelly Seeley) when we lived in Price.