Tuesday, November 14, 2017

Yummy Raspberry Pretzel Salad

1/2 cup butter, melted
2 1/2 cups pretzel sticks (I don't measure)
1 (8-ounce) pkg cream cheese, softened
1 (8-ounce) tub cool whip
1/2 cup sugar
2 cups water
1 large pkg raspberry jello
24 ounces frozen berries of your choice, undrained

Break pretzels into halves and spread evenly in the bottom of a 9x13 pan, Pour melted butter over the top (I stir it around some) and bake at 400* for 10 minutes. Let cool.

Combine Cream Cheese, sugar and cool whip and frost the pretzel crust with the mixture.

Bring water to a boil, dissolve jello completely add frozen berries and stir until berries are soften. Then pour over cream cheese mixture and spread to edges. Refrigerate until firm.

*Chelley Jensen

Lemon Zucchini Bread

Ingredients

  • 1 1/2 c. all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. sugar
  • 1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
  • 1/4 c. cooking oil
  • 1 egg
  • 2 Tbsp. lemon juice
  • 2 Tbsp. lemon zest

Glaze

  • 1/2 c. powdered sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • *glaze can be doubled if desired

Instructions

  1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
  2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
  3. Add dry ingredients to zucchini mixture; stir just until combined.
  4. Spoon batter into greased bread pan.
  5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
  6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
  7. Once cool, combine ingredients for glaze and drizzle over bread.

Thursday, March 16, 2017

Noodle Slaw

2 packages beef ramen noodles
1/2 C. Slivered almonds
1 package coleslaw mix
1 bunch green onions
1/2 C. Vegetable oil
2 T. Soy sauce
2 T. Vinegar
1/4 C. Sugar

Spread 2 packages beef ramen noodles, broken into small pieces, (seasoning packets set aside) and 1/2 C. Slivered almonds on a cookie sheet and bake at 350 for 15 minutes. Cool completely. Take 1 package coleslaw mix and 1 bunch green onions sliced small and mix together. Make dressing by mixing together 1/2 C. Vegetable oil, 2 T. Soy sauce, 2 T. Vinegar, 1/4 C. Sugar and both the ramen seasoning packets. Right before serving, combine noodles, salad, and dressing. Enjoy:)

 I usually add another 1/2-1 full bag of coleslaw to stretch it depending on how big my bowl is, without having to increase any of the other ingredients.

*Chelley Jensen

Beef Gravy Sauce

1/3 cup butter
2 cubes beef Bolton
1/3 cup flour
Sprinkle in some beef gravy mix
Milk about 2 cups
Cooked hamburger beef
(2cans tuna for tuna on toast)

Add to Rice or Potatoes

Sunday, February 19, 2017

Lemon Sheet Cake

Lemon Sheet Cake
Serves: 12-16
Ingredient 
  • 1 box lemon cake mix (plus ingredients on box)
  • 1 cup buttermilk
  • 1 - 3 oz. package white chocolate pudding
Frosting:
  • ¼ cup butter, softened
  • 4 oz. cream cheese (softened)
  • 2 cups powdered sugar
  • 2 TB lemon jello mix
  • 1 teaspoon vanilla
  • 1 TB lemon juice (you can use more if you want more lemon taste)
  • a few teaspoons lemon zest
  • 1-2 TB milk
Instructions
  1. Preheat oven to 350.
  2. Add lemon cake mix and pudding mix to a medium bowl.
  3. Add buttermilk plus the ingredients on the back of the cake mix box. Beat until well combined.
  4. Pour into a greased 9x13 pan. Bake for 23-35 minutes. Let cool.
  5. While cake is cooling make frosting by creaming together butter and cream cheese. Add powdered sugar, vanilla, jello mix, lemon juice, lemon zest and milk. Beat until smooth.
  6. Frost cake and ENJOY!

Saturday, February 4, 2017

Healthy Double Chocolate Banana Muffins

3 large bananas, mashed well
1/3 cup sugar
1 large egg
1/3 cup unsweetened applesauce (we used sweetened)
1/2 cup whole wheat flour
1/2 cup flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips

Preheat oven to 375* F.

Mash bananas in large bowl. Stir in sugar, egg, and applesauce.
Mix cocoa, salt, baking powder, and baking soda into wet ingredients. Lightly mix to combine, but do not overmix. Fold in chocolate chips. Fill 12 Muffins cups just below the top.

Bake for 15-20 minutes or until toothpick inserted comes out clean.


Best Blueberry Muffins

Topping:
1/4 cup sugar
2 1/2 tablespoons flour
1 tablespoon butter, cubed
1/8 teaspoon cinnamon

Muffins:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg, beaten
1/3 cup +2 tablespoons milk
1 cup fresh blueberries
(We used 3/4 cup of dried blueberry chips soaked in water and drained).

Preheat oven to 400* F. Line muffin pans with liners.

Make topping in small bowl by mixing all topping ingredients with a fork until crumbly. Set aside.

In medium bowl, combine flour, sugar, salt, and baking powder. Add vegetable oil, beaten egg, and milk. Mix together well by hand. Add blueberries and gently fold into batter. Fill muffin cups about 3/4 full. Sprinkle top with the crumble topping (about 1 teaspoon per muffin, or add desired amount).

Bake 18-20 minutes until done. Do not overbake! Remove from muffin pan right away and let cool. Makes 12 muffins.