Sunday, August 8, 2010

Peanut Butter Fudge Bars-Girls Camp

Yield 16

1 pkg. yellow cake mix
1 c. peanut butter
1 egg (powdered eggs)
¼ c. vegetable oil (can use bean puree)
1 can (14oz.) sweetened condensed milk ( 1 c. dry powdered milk, 1 c. sugar, ½ c. hot water, 1 T butter, thoroughly mixed in blender)
1 c. semisweet chocolate chips
In a bowl, use a wire whisk to thoroughly combine the cake mix, peanut butter, and egg. Press two-thirds of the mixture into a greased 9x13 pan. Bake at 350 degrees for 10

Whole Wheat/Black Bean Chocolate Chip Oatmeal Cookies-Girls Camp

Yield 3 dozen

Mix until cream:
1 c. shortening (can sub bean puree, I usually do ½ beans ½ shortening)
¾ c. sugar
¾ c. brown sugar
1 t. vanilla
½ t. water

2 eggs (sub powdered eggs)
2 ½ c. whole wheat flour
1 t. baking soda
1 t. salt
¾ c. oatmeal
12 oz. chocolate chips

Bake at 375 degrees for 10 to 12 minutes. Remove from oven while still light brown in color.

Cinnamon Twists-Freezer

Yield 20

4 T. yeast
4 c. warm milk (sub powdered milk if you want)
1 c. sugar
4 t. salt
1 c. shortening (sub bean puree if you want)
4 eggs (sub powdered eggs if you want)
12 c. all-purpose flour (use ½ whole wheat if you want)

4 oz. cream cheese (room temperature)
1 c. powdered sugar
¼ c. unsalted butter (room temperature)
½ t. vanilla extract

Cinnamon Sugar
2 T. cinnamon
2 c. brown sugar, firmly packed

Place dough in a large greased bowl in a warm oven to rise for 25 minutes. (I set my oven to 170 degrees and then turn it off when I am ready to put dough in). When dough has doubled in size, remove it from the oven and punch it down. On a lightly floured conterop, roll dough into a long rectangle. Spread the dough with softened margarine and then top with cinnamon sugar.

With a pizza cutter, slice dough into 24 one-inch strips. Roll a piece of dough into a snake shape, then drape the middle of the “snake” over your forefinger and twist the two sides together. Place twist on greased baking sheet, and repeat with remaining pieces of dough. Place twists at least ½ inch a part on baking sheet.

Place baking sheets in the freezer for 1 hour. After twists are frozen, place them in large ziptop bags. Label and freeze.

To Serve
Remove cinnamon twists from the freezer and let them rise all night on a greased baking sheet with greased plastic on top. Or let breadsticks rise in a warm oven until they are doubled in size.

Preheat oven to 425 degrees. Bake twists for 15 to 20 minutes or until golden brown. Remove from the pan and cool on a wire rack. When breadsticks are cool, make the glaze by combining the cream cheese, powdered sugar, butter, and vanilla in a medium bowl. With an mixer, beat until smooth. Using ziptop bag with a hole in one bottom corner, cover the twists with glaze. Serve warm.

Thursday, July 22, 2010

Parmesan-Crusted Chicken and Broccoli

Yield: two 9x13 pans (6 to 8 servings each)

2 lbs chopped cooked chicken
2 lbs broccoli
5 c. cooked rice (I like to use 1/2 brown and 1/2 white)

4 cans cream of chicken soup (See recipe below to make from foodstorage)
2 c. sour cream
1/2 c. milk
1 t. onion powder (or 1/2 onion)

2 pkgs. crushed buttery crackers, such as Ritz brand
4 T. butter (1/2 stick)
4 t. garlic salt
4 t. dried parsley
3/4 c. grated Parmesan cheese

-Steam broccoli in microwave for 6 minutes. Cube chicken and cook for 6 minutes in microwave on High. In a medium bowl, blend the sauce ingredients. Spread cooked rice in each pan. Divide half the sauce between the two pans and pour over the rice. Top the sauce with broccoli, then chicken, and then the remaining sauce.

Mix toppings in a zip-top plastic bag and sprinkle on top of both casseroles. Wrap casseroles in plastic wrap, label "350F, 30 minutes, or 1 hour froze," and freeze.

To Serve
If casserole is frozen, remove plastic wrap and bake at 350F for 1 hour. Or defrost casserole for 24 hours in refrigerator and then bake at 350F for 40 minutes or until warmed all the way through.

Condensed Cream of Chicken Soup

1 c. Magic Mix

3/4 c. Chicken broth

1 t. dried parsley flakes (optional)

dash onion salt

Combine Magic Mix and chicken broth. Stir constantly over medium-high heat until mixture thickens. Add parsley and a dash of onion salt. Use in any recipe calling for canned cream of chicken soup.

Magic Mix

2 1/3 c. dry powdered milk
1 c. flour or cornstarch
1 c. (2 sticks) butter, at room temperature

Combine dry milk, flour or cornstarch, and butter into a large bow. Mix with electric hand mixer until it looks like cornmeal. Keep mix tightly covered in the refrigerator for up to eight months.
Yield: 5 cups

How to use Magic Mix
It's simple! Just use Magic Mix in any recipe calling for a white sauce. Some dishes that often contain a white sauce are creamy soups, homemade macaroni and cheese, pasta sauces, and vegetable dishes like new potatoes and peas.

Thursday, June 17, 2010

Baked Doughnut Holes

I made a double batch of these thinking I would freeze half like I usually do with goodies but instead we ate ALL of them, they were SO good!



2 tablespoons oil or melted butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
2/3 cup milk2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3-4 tablespoons butter, melted
1/2 cup sugar
2 teaspoons cinnamon

-Preheat oven to 350. Mix oil and sugar; beat in egg. Add vanilla and milk, and stir until combined.
Mix flour, baking powder, and salt together. Add to wet ingredients and stir gently, just until combined. (a few lumps should remain).
Fill mini muffin tins 2/3 full with batter. Bake for 10-12 minutes.
Combine sugar and cinnamon. Dip each muffin/doughnut into the melted butter and then roll in the cinnamon sugar.
Serve warm!