APPETIZERS
ITALIAN SAUSAGE DIP
3 lbs. ground Italian sausage (mild or hot, your preference)
2 diced med. sweet onions
2 TB diced garlic
2 diced green bell peppers
Olive oil
2 cans drained diced tomatoes in basil, olive oil and garlic (or 2 lbs. fresh seeded diced roma tomatoes)
2- 8 oz pkgs cream cheese
1- 16 oz container sour cream
1 TB dried mixed Italian herbs seasoning
Brown sausage in a med size pot. Meanwhile in a medium skillet gently cook onions, garlic, bell pepper and Italian seasonings in olive oil until onions are translucent and begin to caramelize. Add onion mixture to cooked sausage. Over medium heat add softened cream cheese and 3/4 of the container of sour cream. Mix until cream cheese is melted and it begins to bubble, then turn down heat to low, cover and simmer about 30 min. After 30 min, add the drained tomatoes and simmer another 10 minutes. Ready to serve with tortilla chips.
AMY'S QUICK DUMP SALSA
1 can black beans
1 can pinto beans with chillies
2 TB crushed garlic
1 TB lime juice
1-2 cans drained diced tomatoes with chillies...depending on how much you like
1 small diced sweet onion
1 small bunch cilantro, diced
1-2 cans white corn depending on how much you like
1/2 c diced fresh mango
1 can sliced black olives
1/4 c shredded carrots
2 small diced avacados
2 TB Amy's Spicy Ranch Dressing
1 tsp cumin
*If you feel like it, a couple drops of little liquid smoke flavoring.
Mix everything but the avacado and chill. When ready to serve, carefully mix in avacado. I always do a taste test before I add the avacado. Sometimes it needs a little salt, garlic/onion powder. It really depends upon how strong the fresh onion/garlic are.
A great hot leftover dip with remaining salsa is:
Rest of dump salsa
1 can chilli without beans
1 brick cream cheese
Warm in micro and serve with chips. Fantastic!
BEVERAGES
AMY'S SLUSH I've tasted many versions of lemon-lime slush, and I've tried several different recipes. I love slush, but often it is too sweet or too sour. I experimented and came up with this recipe. It's delicious!
Bring the following to a boil until completely dissolved:
20 c water
6 c sugar
2-12 oz limeade
Set aside and let cool to room temp. Pour into 2 separate gallon milk jugs and freeze. One hour before serving take the slush out of the freezer. When ready to serve slice down the milk jugs with a knife to get the slush out. Pour in a big bowl or soup pot and use a potato masher to crush. Add 2 liters of cold DIET 7 up or Sprite.
AMY'S QUICK & EASY BRAZILLIAN LIMEADE
4 quarts water (1 gallon)
2 frozen cans limeade
1 can sweetened condensed milk
Blend and mix really, really well and chill. Serve over ice. Delicioso!!
EGGLESS ALCOHOL FREE EGGNOG
1-3 oz box french vanilla or cheesecake pudding
7 c whole milk
1 c whipping cream
1 tsp cinnamon
1 tsp nutmeg
1 tsp real vanilla
1/4 tsp rum flavor
Mix all ingredients in a blender several minutes until jello is completely dissolved. Chill 4 hours then serve with a dollop of whipped cream incorporated into each serving with a dash of nutmeg/cinnamon on top.
BREADS
HOMEMADE BISQUICKBlend the following ingredients with a pastry cutter until all ingredients, especially the shortening are well blended:
10 c flour
1/3 c baking powder
1/4 c sugar
1 TB salt
2 c powdered milk
2 c shortening
Store on the shelf in an airtight container. Use as Bisquick in any recipe.
PUMPKIN WAFFLES WITH BUTTERCREAM SYRUP
3 eggs beaten until lemon colored, then add:
2/3 c milk
1/2 c pumpkin
2 c bisquick
2 T sugar
1/4 c oil
cinnamon, nutmeg and cloves to taste or pie spice.
Syrup:
1/2 c butter
1/2 c buttermilk
1 c sugar
Boil these ingredients until dissolved. Take off heat and add 1 tsp soda and 1 tsp vanilla. Be careful, this syrup foams up to twice it's size once the soda is added so use a pot big enough.
CANDIES
SWEETENED CONDENSED MILK3/4 c sugar
1/2 c water
1 c plus 2 T. powdered milk
Combine all ingredients. Heat to boiling. Cook until thick, this will take 15-20 minutes. This recipe equals one can of Borden Sweetened Condensed Milk.
HOMEMADE PEANUT BUTTER CUPS
1 c melted butter
2 c crushed graham crackers
2 c powdered sugar
1 c creamy peanut butter
1 1/2 c real chocolate chips
4 TB peanut butter
In a medium bowl mix together butter, crackers, sugar and 1 c peanut butter. Press into 9x13 pan. Melt chocolate with peanut butter in microwave on 50% power in 30 second intervals until it is melted. Spread chocolate over peanut butter cups and refrigerate for one hour to set.
3 eggs
2/3 c sugar
1 t salt
1 c dark corn syrup
1/3 c melted butter
1 c chopped pecans
1 t vanilla
Beat eggs slightly then add sugar and salt and stir until dissolved. Add corn syrup, vanilla and cooled melted butter and mix well. Stir in pecans and pour into pastry shell. Bake at 400 degrees for 10 min., then reduce heat to 325 and bake for 40 min. or until center in firm.
AMY'S MAGICAL GOOEY JELLO POPCORN BALLS
I made up this recipe for Logan's 3rd bday and it's been a family tradition ever since.
Boil the following until soft ball stage, then pour over popcorn or corn pops:
1/2 c butter
1/2 c corn syrup
1/2 c sugar
1 small box any jello flavoring (our favorites are lime or cherry)
CARAMEL
1 c butter
2 c sugar
1 1/2 c corn syrup
1 can sweetened condensed milk
1/4 t salt
1/2 t vanilla
Butter 11x14 inch cake pan and set aside. Melt butter over low heat in a large, heavy saucepan. Once completely melted add sugar, corn syrup and salt. Bring this to a boil stirring constantly. Once boiling, add condensed milk. Bring back to a boil, over medium heat stirring constantly until it reaches the soft ball stage, about 15 minutes. Turn off heat, add vanilla. Keep stirring until it stops boiling. Let this stand in pot for 5 minutes, then pour into buttered pan..DO NOT SCRAPE SIDES, THIS CAN CAUSE THE CARAMEL TO CRYSTALIZE! While caramel is cooling, cut 4" square wax paper. Cut caramels and wrap. Makes approx 100 caramels.
SOLDIER FUDGE
This fudge tastes just like See's fudge, and it's a cheater recipe. It's nearly impossible to fail. It tastes like a million bucks, without all the hard work!
4 1/2 c sugar
1 can evap milk
1/2 cup butter
8 oz jar marshmello creme
3 c choc chips
2 1/2 c chopped nuts
Bring sugar and milk to a boil. Reduce heat and cook for 12 min. Pour this mixture over remaining ingredients in a glass bowl. Beat with mixer until cool and smooth. Pour into ungreased pan and let stand 24 hours.
I've made the following versions: White choc chips with macadamia nuts, Semi sweet choc chips with crushed peppermint candy canes, Peanut Butter chips with crushed peanuts, Milk choc chips and toffee bits
Mint choc chips with pecans
DESSERTS/PIES
MY SWEET TOOTH RECIPES!!
1/2 c butter
1/2 c buttermilk
1 c sugar
1 tsp vanilla
1 tsp baking soda
I usually double this recipe because one batch is gone pretty quick. Melt butter in large saucepan, add sugar, then buttermilk and bring to a boil then cook for 3 min. Remove from stove and add vanilla then soda. **It will foam and double in size when you add the soda so make sure you use a large saucepan.**
HERSHEY'S CHOCOLATE SYRUP
1/2 c cocoa
1 c sugar
1 c water
1/2 tsp vanilla
I usually double this recipe. Mix cocoa and sugar in a heavy saucepan and mix well. Add water and bring to a boil over high heat stirring constantly. Once boiling cook for 2 more minutes then remove from heat and add vanilla. Cool and refrigerate.
DECADENT TO DIE FOR PEANUT BUTTER FINGERS
3/4 c butter
3/4 c sugar
3/4 c brown sugar
3 eggs
1 c peanut butter
3/4 t baking soda
1/2 t baking powder
1/3 t salt
1/2 t vanilla
1 1/2 c flour
1 1/2 c oats
Mix and bake at 350 for 20-25 minutes. Spread 1 c peanut butter on top while bars are still warm. Once cooled frost with:
1/2 c melted butter
1/2 c cocoa
3 cups powdered sugar
1/3 c cream
ULTRA MOIST AND HEAVY DARK CHOCOLATE PUDDING CAKE
Dark chocolate cake mix OR:
2 c sugar
2 c flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 c. sour cream
1 small box instant chocolate pudding
4 eggs
1 c milk
1/2 c oil
1/4-1/2 c water
Using an electric beater, mix together and beat 5 minutes. Pour into round cake pans and cake according to cake mix directions.
HERSHEY'S PERFECTLY CHOCOLATE BUTTERCREAM FROSTING
1/2 c melted butter
2/3 c cocoa
3 c powdered sugar
1/3 c cream
Using an electric beater, mix butter and cocoa for 2 minutes. Add sugar and cream and blend until fluffy and creamy, about 5 minutes.
THE BEST PECAN PIE
Pie mixture:
3 eggs
2/3 c sugar
1 t salt
1 c dark corn syrup
1/3 c melted butter
1 c chopped pecans
1 t vanilla
Beat eggs slightly then add sugar and salt and stir until dissolved. Add corn syrup, vanilla and cooled melted butter and mix well. Stir in pecans and pour into pastry shell. Bake at 400 degrees for 10 min., then reduce heat to 325 and bake for 40 min. or until center in firm.
AMY'S ZUCHINNI PECAN SCOTCHIES
1 c softened butter
1 ½ brown sugar
2 eggs
1 tsp vanilla
3 c whole wheat flour
1 tsp salt
1 tsp baking soda
2 c shredded zucchini
3 ½ c oatmeal
1 c butterscotch chips
1 c pecans
Beat butter and brown sugar well, then add in eggs and vanilla and mix again. Mix dry ingredients together and add to creamed mixture. Stir in zucchini, oatmeal, chips and nuts. Drop onto greased cookie sheet and bake at 350 for 10-12 minutes.
ROCKY ROAD BROWNIES
1 c softened butter
1/3 c cocoa
2 c sugar
4 eggs
1 1/2 c flour
2 tsp vanilla
1 1/2 c chopped nuts
1 c flaked coconut
1 pkg small marshmallows
Blend butter, cocoa and sugar together. Beat in eggs one at a time. Stir in flour, vanilla and nuts. Pour into greased 11x15 pan and bake at 350 for 20-25 minutes. Remove from oven and sprinkle marshmallows on top. Return to oven for 7 minutes. Take from oven and cool completely before frosting.
Frosting:
1/2 c melted butter
1/2 c cocoa
3 c powdered sugar
1/3 c cream
Blend butter and cocoa. Add powdered sugar and cream and blend until smooth and fluffy. Frost brownies when they are completely cooled and wait a couple hours after it's been frosted to cut. Sprinkle chopped nuts on top if desired.
HEAVENLY 6 LAYER BARS
1 package of crushed graham crackers...a little over 1 c.
1/2 c melted butter
1/2 c chopped nuts
1 c milk choc chips
3/4 c shredded coconut
1 can sweet and condensed milk
1 9 x 13 pan
Put graham crackers in a ziploc bag and crush with a rolling pin. Place in bottom of pan. Pour the butter over the crumbs, mix well and press. Add the nuts to ziploc bag and crush with rolling pin. Sprinkle nuts over crumb mixture. Next sprinkle choc chips, then coconut then drizzle the s&c milk over the top.
Bake at 300 degrees for 25 minutes. Enjoy!!
PARADISE OATMEAL CHOC CHIP
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. packed brown sugar
1 c. butter Crisco
1/2 c. sugar
2 large eggs
2 TBS milk
2 tsp. vanilla
2 1/2 c. quick oats
2 c. semi-sweet chocolate chips
1 to 1 1/2 c. Heath Bits 'O Brickle Toffee Bits...(OPTIONAL)
Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter Crisco and sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats, chocolate chips and toffee bits; mix well. Drop by rounded spoonful onto ungreased baking sheets. Bake for 11 + minutes, depending on oven. Cool on baking sheets for one minute; remove to wire racks to cool completely.
LOFTHOUSE SUGAR COOKIES
1 cup butter, softened
1 cup sugar
1 cup powdered sugar
3 eggs
1 1/2 cups sour cream
1 tsp. vanilla extract
1 tsp. almond extract
1 cup white cake mix (straight out of the box)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cream of tartar
6 cups flour (this will be a soft dough--not a stiff one)
Cream together butter and sugars. Beat in eggs and sour cream; stir in extracts. Mix in cake mix and other dry ingredients EXCEPT flour. When all that is mixed well, then add the flour a little at a time. Cover and refrigerate (I did it overnight)
WHEN READY TO BAKE:
Cover your counter WELL with flour to roll out the dough. Roll to about 1/4 to 3/8-inch thick. Cut out and place on a UNGREASED cookie sheet. Bake at 350 degrees F for about 8-10 minutes, depending. Pull the cookies out before they begin to brown on top, they should be puffy but still light on the bottom. The cookies will rise to approximately 1/2 inch thick.
Frosting:
1/2 c butter
1/2 c shortening
1 t vanilla
4 c p sugar
4 t milk
MUDDY BUDDIES:
Measure 9 c chex in a bowl, set aside. Any kind that is unsweetened: corn, rice or wheat
In a microwavable bowl mix:
1/2 c peanut butter
1/4 c butter
1 c semi sweet chocolate chips
Melt on medium heat, then pour over chex in the other bowl. Carefully mix until all the chex are covered. Add this mix to a large ziploc bag, then add 1 1/2 c powdered sugar and shake until each piece is lightly coated with sugar. EAT.
MAIN DISHES
AMY'S PORK CHOPS AND GRAVY:
8 regular sized pork chops
1/2 c flour
1/4 c italian bread crumbs
Roll chops in above mixture and fry in pan until golden. Place all chops in an oven proof dish and cover with the following mixed gravy:
1 can cream of mushroom soup
1 packet onion soup
2 cans evaporated milk
Bake covered at 325 for 2 1/2 hours.
AMY'S QUICK AND EASY DUMPLING BAKE:
4 cooked chicken breasts, cubed, enough to cover bottom of a 9x13
1 can cream of mushroom
1 can cream of chicken
1/2 c mayo
1 1/2 c shredded cheese
1 pkg 16 oz mixed veggies
1 TB lemon juice
1 TB mustard
1-2 cans small refrigerator biscuits, each cut in half
1/4 c melted butter
Enough Italian Bread Crumbs to cover each biscuit.
Mix the first 8 ingredients in a pot on the stove until the cheese begins to melt. Meanwhile, dip the biscuit piece in butter and roll in the bread crumbs until completely covered. When the filling is ready, pour into a cake pan and place the biscuits on top of the casserole like a pie crust. Bake at 350 degrees for 30 minutes or until the biscuits are medium brown.
AMY'S QUICK AND EASY MEATLOAF
Meatloaf:
2 lbs HB
1 box of stuffing
1 can of golden mushroom soup
2 eggs
2 cans sliced mushrooms
1/2 c shredded cheese
Dressing/Topping:
2 c catsup
1 c brown sugar
1/2 c vinegar
Knead meatloaf together and place in 9x13 pan, pour over topping and bake at 350 degrees for 1 hour 15 minutes or until juice is clear in center of meatloaf.
AMY'S SWEDISH MEATBALLS
I use the frozen meatballs found at Costco, or IKEA.
30 frozen meatballs
1 small diced sweet onion
2 TB garlic
1-can cream of mushroom soup
1/4 c sour cream
1/4 c cream cheese
1/8 c parmesan cheese
1/4 tsp allspice
1 tsp pero
Brown 30 meatballs with onion and garlic. Add: one can of cream of mushroom soup, sour cream, cream cheese, parmesan cheese, and spices. If you don't have pero, don't worry about it. True swedish meatballs call for coffee. It does add a unique flavor. You can add a little cream or milk to thin as desired.
AMY'S STROGANOFF IN A HURRY
1-2 lbs hamburger depending on how much meat you like
1 packet onion soup mix
1 can cream of mushroom soup
1 c sour cream
1 can mushrooms
Cook HB and mushrooms together. Add everything else and simmer for 30 min. Add milk if you like it thinner. Serve over noodles.
SIDE DISHES
AMY'S TART BROCCOLI AND CHEESE SALAD2 bunches broccoli
1/2 small red onion, grated
1 package fried, diced bacon
1/4 c dried cherries, blueberries and spiced apples
1/4 c slivered almonds
1/8 c coconut
1/2 c shredded sharp cheese
Dressing:
1 c mayo
3 T sugar
2 T vinegar
Make sure the sugar is completely dissolved in the dressing before you add it to the salad.
AMY'S GINGERBREAD YAMS
Beat the following then place in a 9x13 pan:
4 large cans yams
1 c sugar
4 eggs
1/2 cube softened butter
Crush one package of Grandma's gingerbread cookies then add enough of each of the following to make a nice crumble: flour, brown sugar, oats , coconut, chopped pecans, butter. I bake at 350 degrees until the crumble is nice and crunchy.
AMY'S AMBROSIA SALAD
Bring 2 c water to a boil then add:
6 oz instant pistachio pudding
4 oz. cream cheese
12 large marshmellos
Mix this until everything is completely dissolved. Set aside and let cool, then refrigerate until set.
When ready to serve add the following to pudding mixture:
1 container cool whip
1 c chopped nuts
1/2 c coconut
1 can crushed pineapple
CHICKEN BOW TIE PASTA
Bowtie Pasta
Cubed chicken
Cashews
Celery
Grapes
Coleslaw dressing
For an Asian pasta, you can replace grapes with oranges, add diced water chestnuts, sweet peas and crunchy wontons.
For a Hawaiian, replace grapes with pineapple chunks, replace cashews with sliced almonds or macadamia nuts, add one diced green onion, add 1/2 c shredded cheese
SOUPS
AMY'S DECADENTLY CREAMY BROCCOLI SOUP
1/2 c butter
1 large finely diced sweet onion
3 TB chopped garlic
1 package bacon, diced and fried
1/2 c flour
1 can chicken broth
2 c cream
1 c sour cream
3-4 c milk (depending on how thick you like your soup)
2 small bunches of broccoli tops, washed and broken into small bite size pieces
Saute onion and garlic in butter in a soup pot until gently carmelized. Meanwhile fry bacon in a separate skillet. When bacon is done, add to onions. Over med/high heat, add flour and mix until well incorporated. Add chicken broth and slowly mix together. Next add sour cream, then alternate cream and milk until consistency is smooth. Add broccoli and gently simmer over low heat for 1 hour, then serve. Delicious!!
AMY'S ZUPPA TOSCANA
Use a couple cups leftover sausage dip (see appetizers)
Several cans of chicken broth
1-2 diced russet potatoes
1 bunch Kale
Mix sausage dip, enough chicken broth to make soup and add diced potatoes. Bring to a slight boil then turn heat to low and simmer an hour or until potatoes are fully cooked. 10 minutes before serving, add diced kale. Kale should gently cooked and still crunchy.
CREAMY GNOCCHI SOUP
3 TB olive oil
1/2 c diced sweet onion
1/2 c diced celery
2 TB minced garlic
1/2 c finely shredded carrots
3-14 oz cans chicken broth
4 TB cornstarch
2 1/2 c boiling water
3 TB chicken bouillon (I use the refrigerated paste, love it!)
1 1/2 c whipping cream
1 c whole milk
3/4 c FRESHLY grated Parmesan cheese
1/2 of the meat from a roasted chicken (I used Costco's, they're the best)
3 c fresh baby spinach
1 TB dried Italian herbs
1/4 tsp nutmeg
Heat oil in large soup over medium heat then add onion, celery, carrot, garlic and saute 5 minutes. Meanwhile, pour boiling water in a bowl, add bouillon and mix well, then pour all chicken broth into the bowl and whisk in the cornstarch. When veggies are cooked, add the chicken broth/bouillon/cornstarch mixture and bring to a boil. Boil for about 3 minutes, then reduce heat to low and add gnocchi. Simmer covered for another 10 minutes, stirring occasionally. Next, add the cream, chicken pieces, Parmesan cheese, herbs, nutmeg and simmer another 20 minutes until the soup begins to thicken. About 10 minutes before serving add the fresh spinach.
WARM MEXICAN WINTER CHILLI
1 lb diced pork (I buy mine already diced and marinated from Jalisco Market in AF, UT)
1 large sweet onion, diced
1 TB olive oil
1 diced green bell pepper
1-15 oz. can drained hominy
1-15 oz. can drained diced tomatoes
1-15 oz can pumpkin
2 c chicken broth
2 tsp unsweetened cocoa powder
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp cinnamon
Saute onion and bell pepper in olive oil until onion is transparent, add the pork and cook until done. Add chicken broth and mix well, next add pumpkin and mix again, then add hominy and tomatoes. Bring to a boil then add cocoa, cumin, garlic and cinnamon. Let boil a min, then reduce heat to low and simmer for an hour. Serve with fresh diced cilantro, pico de gallo, sour cream and guacamole.
