Monday, May 24, 2010

Golden Grahams Snack Mix

I am not sure of the name of this one so I made it up. I got the recipe from a lady in our ward. I have had it a couple of times at her house. It is super simple and quick and I needed a pot luck dish to take to a party.

1 c Caro Syrup
1 c white sugar
1 1/2 sticks butter (3/4 c)

Stir together, bring to a boil for 2 minutes.

In a large bowl combine:
6 c rice check cereal
6 c golden graham cereal
1 c coconut
1/2 c sliced almonds

Pour the syrup over the cereal mix and stir until coated. Spread out on 2 large greased cookie sheets and let cool.

Blueberry French Toast Casserole

Blueberry French Toast Casserole
A delicious French toast bake with cream cheese and blueberry sauce
Cook Time: 55 minutes
12 slices white bread, crusts removed
1 package (8 ounces total) cream cheese
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup
    1/2 cup sugar
    1 tablespoon cornstarch
    1/2 cup water
    2 cups fresh or frozen blueberries
    1 tablespoon butter
      Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.
      Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
      In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
      Serves 6 to 8
      I used a heavy white bread, but texas toast bread would be good too (I just can't get it in Florida) I followed the recipe just the way it was, but I think a little cinnamon and nutmeg added to the eggs would be good too. Maybe next time. I used both of these recipes at a brunch I had at my house last week. They were both hits.

      Breakfast Potato Casserole

      2 lbs frozen hash browns
      1/3 c chopped onions
      1/4 c butter or marg.
      chopped ham
      2 c shredded cheddar cheese
      1 c shredded swiss cheese or cheese slices
      8 eggs

      Press potatoes into greased 9x12 pan.
      Melt 1/4 c butter or marg, saute 1/3 c chopped onion (to taste)
      Pour over the potatoes
      Stir to break up 8 eggs, pour over the potatoes
      Cover with chopped ham
      Sprinkle cheese over the top of the casserole.
      Garnish with paprika is desired

      Bake uncovered for 45 min or until eggs are set.

      Friday, May 21, 2010

      Major Cajone's Chili

      This is a slightly altered version of a recipe I found on Food Network.  It's been my favorite chili so far!

      2 pounds pork sausage
      2 pounds ground beef
      4 jalapeno peppers, seeded and coarsely chopped
      1 green bell pepper, seeded and coarsely chopped
      4 cloves garlic, finely chopped
      2 28oz. cans chili beans
      2 15oz. cans crushed tomatoes
      2 large onions, finely chopped
      1 28oz. can tomato sauce
      1 tablespoon black pepper
      3 tablespoons red chili powder
      1 tablespoon crushed red pepper
      1 generous cup ketchup
      4 dashes hot sauce (or to taste)
      3 tablespoons Worcestershire sauce
      1 cup water
      3 tablespoons sugar

      Brown sausage in a frying pan, then drain and add to a large pot.  Brown beef in frying pan, then drain and add to the sausage.  Add all remaining ingredients to pot and simmer for 4 to 6 hours for best results.

      For those who like it hot hot, use HOT sausage instead of regular, and Heinz Kickin' Hot Ketchup.  Also, instead of throwing out the jalapeno seeds, keep a few to add to the pot.  And then, adjust the "dashes" of hot sauce to pump it up further.  Simmering longer also helps to bring out the heat.

      Wednesday, May 12, 2010

      Cherry Fudge Cake

      Cherry Fudge Cake
      Serves: 12

      1 package devil's food cake mix
      1 can cherry pie filling
      2 large eggs
      1 teaspoon almond extract
      1 cup sugar
      1/3 cup milk
      5 tablespoons butter
      1 cup semisweet chocolate chips

      Preheat oven to 350°. Beat cake mix, pie filling, eggs, and almond extract for 1 minute. Pour into greased 9 x 13 pan. Bake for 27-30 minutes. Bring sugar, milk and butter to a boil. Boil 1 minute, stir in chocolate chips until smooth. Spread over warm cake.

      Monday, May 3, 2010

      Grandpa's Famous Waffles

      My Grandpa Goodsell always made these for us when we visited.  They were, by far, the BEST waffles I have ever had.  I just got the recipe from my mom last week and realized that not only are they the best-tasting and fluffiest waffles ever, but they are super easy as well!

      All you need is:
      1 c. flour (wheat or white, whichever you prefer)
      1/4 c. cracked wheat, soaked in water
      1/2 tsp. salt
      1/2 tsp. baking soda
      2 eggs, separated
      1 quart buttermilk
      A waffle iron, preheated

      All you do is:
      First put the cracked wheat into a small bowl and put enough water in the bowl to just barely cover the wheat, then set aside until later.  Put all dry ingredients together in a large mixing bowl and mix together.  Separate the yoke from the white of the eggs, adding the yokes to the dry ingredients and the whites to a mixing bowl.  Beat egg whites until stiff, set aside.  Pour buttermilk into dry ingredients, stirring and adding more buttermilk until consistency is like cake batter (you probably won't need the whole quart).  Add the cracked wheat (no need to drain water) to the batter, and then fold in the egg whites.  Don't over-stir batter.  Cook up the batter in the waffle iron and enjoy with your favorite waffle toppings and a big glass of milk.  Be sure to think of how wonderful Grandpa Goodsell is while you glut yourself!

      *I don't currently own a mixer, so I haven't been separating the eggs and doing the fluffly egg-white step, but the waffles taste fine and are still pretty fluffy without it.  If you skip that step, just add the eggs to the dry ingredients, not mixing in until you pour the buttermilk in.

      Saturday, May 1, 2010

      Indoor S'mores

      This is way too delicious!

      2 T. butter
      2/3 c. light corn syrup
      1 10 oz. pkg milk chocolate chips
      1 tsp. vanilla
      3 c. mini marshmallows
      8 c. Golden Graham cereal

      Melt butter, corn syrup, choc chips over low heat in large pan. Once all melted smooth, stir in vanilla. Remove from heat and add cereal. Toss to coat. Add marshmallows and toss to coat. If you like the marshmallows a little melted, place back onto the warm burner while stirring. Press into buttered 9x13" pan and cool.