Saturday, September 29, 2007

Pumpkin Chocolate Chip muffins


  • 1 pkg Choc chips
  • 4 3/4 cups all-purpose flour
  • 4 cups white sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ground cloves
  • 6 eggs
  • 1 (29 ounce) can pumpkin
  • 1 cup unsweetened applesauce
  • 1 cup chopped walnuts
  1. Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the chips and walnuts into the batter. Spoon batter into the prepared muffin cups.
  3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Wednesday, September 26, 2007

Grandma's Brownies

Okay, okay. So, I'm a sucker for a good boxed brownie mix...adding just egg whites and water and calling the batter my treat for the day. However, when it comes to making a good homemade brownie, you can't get much better than these! These are my Gma VB's--Famous in our family for their chewy chocolatey taste! They give boxed brownies a real run for their money! Enjoy!

1 1/2 cups flour (I like to use half white and half whole wheat)
2 cups sugar
3/4 cup cocoa
1 tsp salt
1 cup soft shortening (butter flavor is best...or just use real butter)
3 eggs (again, I like just the whites, myself)
2 tsp vanilla
1/2 tsp baking powder
1/2 cup nuts or chocolate chips (optional...although walnuts are killer in these!!!)

Preheat oven to 350 degrees
Cream together sugar, vanilla, shortening, and eggs. Add flour, salt, cocoa, and baking powder (and nuts or chips if you so choose) until smooth and delicious. Pour into a greased 13 x 9 inch pan and bake for 30-35 minutes! Good hot or cooled, with or without ice cream!

Monday, September 24, 2007

Pumpkin Chocolate Chip Cookies

I made these last night and I remembered how much they remind me of fall. I love the fall! Although it is much better in Utah than it is in Spokane Washington.... I will get to experience the fall in Utah again on October 13th because my little sister is getting married. Yeah!!!!

1 cup cooked canned pumpkin
1 cup sugar
1/2 cup oil
1 egg
2 cups flour (I like to add about 1/4 cup more flour. It makes the cookies more fluffy and less doughy)
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda, dissolved in 1 teaspoon milk
1 cup chocolate chips ( I like to use really compliments the pumpkin flavor)

Combine pumpkin, sugar, oil and egg. Stir together with flour, baking powder, cinnamon and salt. Add dissolved baking soda, vanilla to the mixture. Add chocolate chips. Grease cookie sheet. Drop by 1/2 teaspoon. Bake at 350 degrees for 10 to 13 minutes.

Somthin' Warm for the Cold

I wanted to make this today because it's FREEZING in Utah. However I didn't have all the ingredients and didn't want to walk to the store-again! But I thought I'd share it. Thanks to Grandma Mona for the Recipe.


4 cans Italian stewed tomatoes (14 1/2 oz)
2 cans of Beef broth (14 1/2 oz)
2 Tbs fresh basil
1/2 tsp grd pepper
1 medium zhuccinni
1/2 lb green beans
3/4 lb italian sausage (crumbled and browned)
1 pkg tortellini and cheese (6-8 oz frozen bag)
Parmesan cheese grated on top

Combine tomatoes, broth, basil and pepper. Bring to a boil. Reduce heat and add zhuccinni , beans, sausage and tortellini. Cook 10-15 mins. Serve with grated cheese.

Saturday, September 15, 2007

Pancakes to go with Barb's Syrup (below)

My dad always made breakfast for us when we were growing up (as he worked at home) and every Monday was "Mancake" day. His recipe is good for any day of the week, though. Enjoy!

1 1/2 cup Flour
1 tsp Salt
3 Tbsp Sugar
1 3/4 tsp Baking Powder
2 Eggs
1 1/2 Tbsp Oil
1 1/4 Cup Milk

Mix all ingredients together until batter is blended and lumpy! To fancy your pancakes up add bananas & cinnamon, blueberries & cardamom, or chocolate chips!

Friday, September 14, 2007

Magleby's Creamy Syrup

Remember when we used to wake up bright and early for seminary devotionals & then go treat ourselves to Magleby's Fresh for breakfast? Looking back, I think my only motivation for waking up that early was not to feel the sweet spirit, but to scarff some Magleby's french toast with that sweet buttery syrup. Here's a creamy syrup recipe that tastes almost identical to the Magleby's version. Enjoy!

1 stick butter
1 Cup sugar
1 Cup buttermilk
1 T. vanilla
1 T. corn syrup
½ tsp. baking soda

Bring first five ingredients to a boil.
Add in baking soda.
Boil for 10 seconds then remove from heat immediately to avoid boil over.
Serve over French toast, pancakes, crepes or any other yummy breakfast item.

p.s. Speaking of Magleby's, Remember when we got our picture on the wall with the owner? lol I went back there last Feb for my dad's bday party & all of our eyes are poked out with pins! I just had to laugh. We must have some enemies out there jealous of our Magelby's

Wednesday, September 12, 2007

More Italian for Racquel

Paula's Lasagna (One of my very favorite dishes ever!)

2 pkgs schilling spaghetti sauce
3 cans of 15 oz tomato sauce
about 3/4 cup of water
2 lbs lean ground beef
1- 8 oz pkg wide lasagna noodles
2 cups (1 lb) ricotta or cottage cheese
1/2 cup grated parmesan cheese (I've used the bottled and it tastes good too)
1 Tbs chopped parsley
3 cups (12 oz) shredded mozzarella cheese

Brown the ground beef. Add 2 pkgs of spag sauce, 3 cans of tomato sauce, and 3/4 cup of water. Slow cook for 10 mins over the stove. Cook noodles until slightly bendy. Grease 9x13 pan. Then layer sauce/meat mix, layer of noodles, thin layer of cottage cheese (1/2 of container), sprinkle with grated mozzarella. Layer of sauce, noodles, cottage cheese, cheese, sauce, cheese. Sprinkle Parsley and Parmesan. Cover with foil and I would put a cookie sheet underneath the pan because they tend to boil over. Bake @ 375 for one hour.

Saturday, September 8, 2007

Jessie's Lemon Poppyseed Cake

A gorgeous cake can always be delightfully eaten at any time of the day! This one is especially good for a lovely brunch, brilliant company, and warm conversation! Its easy to make AND easy to eat!

One Box Lemon or Yellow Cake
One box Lemon pudding (instant)
3 Egg whites
3/4 cup Light Miracle Whip
1 cup of your favorite juice (orange or pineapple are my faves)
1/4 cup oil
1/4 cup poppyseeds

Whip together all ingredients until fluffy and thick. Pour into a greesed (and sugared if desired) bunt pan, and bake at 350 degrees for 45 minutes. Cool completely before dressing it with icing or frosting. My favorite icing recipe is as follows: 2 cups powdered sugar, 2 Tbsp melted butter, 3-4 Tbsp of your favorite juice, and a tiny splash of vanilla. It goes on runny but cools to a nice glaze over the cake. Enjoy!

Thursday, September 6, 2007

Afternoon Comfort Food

I made these today & they are delish. Especially when you are craving carbs, and you just need some good old fashioned comfort food. They do take a little bit of time, (don't all breads?) but they make lots so I just bag them up, stick in the freezer & microwave to thaw for a great soft & warm dinner roll anytime.

Lion House Rolls:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 10 to 15 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.

Wednesday, September 5, 2007

Racquel requested some Itilian Recipes:

Italian Chicken:

In crockpot: 1/4 stick of butter, 1 Italian dry season dressing packet. cook in crock pot for 2 hours-stir occasionally. Add 1 pkg softened cream cheese and 1 can of cream of chicken soup. Add milk to texturize. Heat til warm, serve over rice.