Chocolate Sauce (Grandma Lola Ludwig)

1 c. sugar
1 large can of condensed milk
2 1/2 squares of semi-sweet chocolate

Mix together and cook slowly and stir until it thickens
(If necessary thin out with milk)

Hot Fudge

3 cups sugar
3 T. cocoa
3 T. flour

Mix and melt 1/4 cube of butter in Microwave

Add 1 can evaporate milk
1 t. vanilla

Add dry ingredients from above and cook and stir.

Deb's favorite pork for salad or burritoes

Cafe Rio Pork Salad

There are 3 parts to the salad: the rice, the pork, and the dressing.

[ LIME-CILANTRO RICE ]

2 Tbsp.. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

[ CAFE RIO PORK ]

pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

[ CREAMY TOMATILLA SALAD DRESSING ]

1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

[ SERVING ]

Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate (or a large serving bowl, like the pasta bowl shown in the photo). Then put rice, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.

Popcorn Treat

1 c brown sugar
1/2 c. butter
1/4 c.  karo
cook and add 1/2 t soda
1 t vanilla
Add to two large bowls of popcorn

Homemade Root Beer

4-5  lbs. sugar
3-4 oz. root beer extract or concentrate
5 gallons water
regular ice to make up the 5 gallons water
2 1/2 to 3 lbs dry ice

Banana Cream Pie With Coconut Crust from Food Network

Banan Cream Pie with Coconut Crust

Chocolate Ice Cream Roll

http://www.recipetips.com/recipe-cards/t--4120/chocolate-ice-cream-roll.asp

Ingredients

• 3/4 cup flour
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 pinch salt
• 3 eggs
• 1 cup sugar
• 1/4 cup water - cold
• 1 teaspoon vanilla - may also use mint or almond
• 1 1/2 quarts ice cream - softened, any flavor

Container: jelly roll pan, parchment or wax paper

Directions

PREP

20 mins

COOK

15 mins

READY IN

1 hr

• Preheat oven to 400°.
• Grease a 15x10 jelly roll pan and line it with either parchment or wax paper.
• Grease and flour the paper.
• Lay out a tea towel and sprinkle with powdered sugar.
• In a small bowl, combine first 4 ingredients. Stir to combine.
• In a medium bowl, beat eggs, gradually add sugar, continue to beat. Stir in water.
• Gradually add dry ingredients while continuing to stir. Add vanilla.
• Spread evenly into prepared pan.
• Bake for 12 minutes or until the cake springs back when touched.
• Loosen the cake and turn out onto the prepared towel. Carefully peel off the paper.
• Roll the cake and the towel up together, starting with the narrow end.
• Cool on a wire rack.
• Unroll and spread 1 quart of slightly softened ice cream. Roll back up.
• Wrap in aluminum foil and freeze.
• Serve with heated chocolate sauce. 

Judy's Granola

4 c. old fashioned oats
1 1/2 c. almonds and or pecans
1/2 c. brown sugar
1/2 t. salt
1/2 t cinnamon or more
Toss above ingredients together

Brig to a boil:
1/4 c. high-temperature oil
1/4 c. honey
1 t. vanilla

Pour over mix and toss well.  Put on cookie sheet.  Bake at 350 degrees for 7 minutes.  Stir and bake for additional 7 minutes..  Allow to cool and break apart.

If you prefer it less crunchy and more chewy, bake for just 10 minutes.

Cheese Soup adapted by Jen A.

2 T. unsalted butter
8 oz. diced onions
8 oz. diced carrots
8 oz. diced celery
salt
3 T. flour
1-quart chicken broth
1 T. minced garlic
1 c. heavy cream
8 oz. Monterey jack cheese
1 t. Worcestershire sauce
1/2 t. hot sauce
1/2 t. white pepper

Melt butter in large heavy-bottomed soup pot over medium heat.  Add onion, carrot, celery and salt.  Sweat for 5 to 10 minutes or until the veges begin to soften, stirring occasionally.  Add the flour and stir consistently for 2 to 3 minutes.

Gradually add chicken stock and bring to boil.  Stir periodically, and reduce heat to low.  Add garlic and cover and simmer about 30 minutes.

Turn off the heat, add the heavy cream and puree with an immersion blender or in a conventional blender.  Gradually add cheese, 1 small handful at a time and stir until melted before adding next handful.  Stir in the Worcestershire sauce, hot sauce, and white pepper.  Taste and add additional seasonings if needed.  If it has cooled down too much return to heat and warm through.

BE careful if you are using a blender and allow soup to cool at least 5 minutes and fill no more than 1/2 full.  Place a towel over the little hole in the top of the blender to let heat escape.  Pulse a few times and then eventually process on high speed until smooth.

Adapted from Alton Brown 2005 and shown on Good Eats, Episode:  Say Cheese

White Bread in the Bosch

makes 2 loaves (I double it and make 4 very large loaves)http://www.afoodiestaysfit.com/2011/01/my-moms-famous-white-bread/

1) Add the following ingredients to Bosch or large mixer and mix for 2 minutes.

• 1.5 tablespoons active dry yeast
• 1/4 cup white sugar
• 2.5 cups bread flour
• 3 cups quite warm water

2) Then add:

• 1/2 cup flour
• 1/2 cup canola or vegetable oil
• 1 .5 tablespoons salt

Mix for 4 more minutes.

3) Then start to add more bread flour, 1 cup at a time, usually 4-5 cups more.

4) Mix for 5 more minutes. The dough should clean the bowl and feel a little stiff.

5) Turn the dough out onto the counter and knead for a couple of minutes by hand until a ball forms.

6) Place into a large greased bowl, cover with a damp cloth and let rise until doubled, 45-90 minutes.

7) Form into 2 loaves and place in greased pans. Cover with a damp cloth and let rise until they are barely above the top of the pan, around 30 minutes.

8 ) Bake at ~350 degrees for about 33 minutes.

Mom’s Hints:

• I sometimes substitute whole wheat flour for part of the flour
• I use Lehi Roller Mills Turkey brand flour. It is made for bread.
• I use the top of my canner to let the bread rise. It needs a very large bowl or pan.
• I use 1 ½ pound pans. They are larger than the regular pans.
• I like to braid the dough when I put it in the pans because they look nice and the air bubbles are gone.

Granola -- Judy and Judianne

Granola
4 cups old fashioned oats
1 1/2 cups almonds and/or pecans (You can use one kind or both. I love nuts so I tend to be a little generous with the nuts)
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon (you can use more if you like it more cinnamon-y)
Toss above ingredients together.

Bring to a boil:
1/4 cup Canola oil
1/4 cup honey
1 teaspoon vanilla
Pour over mix and toss well. 
Put on cookie sheet. 
Bake at 350 degrees for 7 minutes. Stir and bake for additional 7 minutes.
Allow to cool and break apart.

If you prefer it less crunchy and more chewy, bake for just 10 minutes

J's favorite Sweet Potato Recipe

Sweet Potato Pecan Crisp

By Jennifer Segal

http://www.onceuponachef.com/2009/11/sweet-potato-crisp.html

Servings: 6-8

Ingredients

For the Sweet Potato Mixture

• 3 pounds sweet potatoes (about 3 large), peeled and cut into 2-inch chunks
• 1/4 cup (1/2 stick) unsalted butter, melted
• 3/4 teaspoon salt
• 1/2 cup packed light brown sugar
• 2 large eggs, lightly beaten
• 1/8 teaspoon nutmeg

For the Topping

• 1/4 cup (1/2 stick) unsalted butter
• 1 cup packed light brown sugar
• 1/3 cup flour
• 1 teaspoon cinnamon
• 1 cup pecans, coarsely chopped

Instructions

1. Preheat the oven to 350 degrees.
2. Bring a large pot of water to a boil. Add the sweet potatoes and cook until soft and tender, 20 - 25 minutes. Drain and let cool.
3. In the meantime, make the topping: Melt the butter in a small pan over low heat. Off the heat, add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little lumpy. Stir in the chopped nuts.
4. In a large bowl, mash the sweet potatoes with a large fork until very smooth. Add the remaining sweet potato mixture ingredients and mix well. Set aside.
5. Place the sweet potato mixture in a 2-quart baking dish. Spread the topping evenly over the sweet potato mixture and bake for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.

Nutrition Information

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• Per serving (8 servings)
• Calories:489
• Fat:22 g
• Saturated fat:8 g
• Carbohydrates:70 g
• Sugar:35 g
• Fiber:7 g
• Protein:6 g
• Sodium:348 mg
• Cholesterol:77 mg

Kristy's favorite cauliflower

Ingredients

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
ADD CHECKED ITEMS TO GROCERY LIST
Directions

Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
2004, Barefoot in Paris, All Rights Reserved

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Roasted Vegetables

Brighten up the dinner table with this colorful dish that's accented with fresh basil.

 INGREDIENTS

• 1/2 red bell pepper, small, cut into 1-inch cubes
• 1/2 orange bell pepper, small, cut into 1-inch cubes
• 1/4 red onion, medium, cut into 1-inch cubes, separated
• 4 ounces portabella mushrooms, baby, halved
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon sea salt
• 3/4 cup sugar snap peas
• 1 zucchini, small, sliced 1/4-inch thick
• 1 summer squash, yellow, small, sliced 1/4-inch thick
• 2 cloves garlic, minced
• 2 teaspoons balsamic vinegar
• 2 tablespoons basil*, fresh, snipped
• 1/2 cup California walnuts, coarsely chopped

*May substitute 1 teaspoon dried basil, adding it with the olive oil before roasting vegetables.

 DIRECTIONS

1. Preheat oven to 400°F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
2. Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
3. Drizzle with balsamic and toss well. Sprinkle with basil. 

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