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. 

Heart-Checked certification does not apply to all recipes or information unless expressly stated. 

Crustless Sausage Quiche

1/2 lb sausage, browned & drained
8 eggs (use 10 eggs for a larger dish and less sausage/egg ratio)
2 cups shredded cheese
1/2 – 1 cup milk (I’ve done without milk before and it just gives you a thicker quiche!)

Directions

Brown sausage, drain and set aside. In a mixing bowl, scramble up the eggs and milk. Add cheese and sausage, mix all ingredients well.  It makes a very thick mixture!

Pour into a greased 9 inch pie plate. Bake at 350 for 40 minutes or so. The top will be pretty browned when it is fully cooked all the way through. It tastes yummy browned.  I cut these into 8 pie slices and served.

Corn Pudding

1 can cream corn
3/4 c. milk
1/3 c. wesson oil
2 eggs slightly beaten
2/3 c. corn muffin mix (can use Jiffy)
1 1/2 c. grated cheddar cheese

Mix all liquid ingredients.  Add dry ingredients.  Pour in 9 x 9 dish.  Sprinkle top with 1 1/2 c. grated cheese.  Bake for 45 minutes at 400 degrees uncovered.

Mrs. Durgen's Strawberry Pie

Double Crust to make 2 pies

2 cups flour
1 t. salt
2/3 plus cup Crisco
1/2 c. cold water

Mix flour and salt.  Add Crisco using a pastry blender or fork.  When completely mixed, add cold water and blend thoroughly.  Divide crust in two and roll each out between two pieces of waxed paper.  Remove top waxed paper and form into 9 inch pie pan.
Bake creust at 400 degrees for 10 minutes.

Filling

2 PUS cups strawberries (whole or sliced) to fill the bottom of each pie crust.
2 PLUS cups of crushed strawberries
2 C. water
2 C. sugar
8 T. corn starch
2 T. lemon juice

In baked crust, place sliced or whole strawberries

Pre-mixed, corn starch with small amount of water, for thickening.
In a pre-cooked 9 inch pie shell, place strawberry halves or wholes, filling up the botto of the crust.
Bring crushed strawberries, water, and sugar to a boil, and stir until clear and thick.
Stir in corn starch thickener.
Add lemon juice

Pour over sliced whole strawberries and refrigerate
Top with whipped cream or ice cream

Raspberry Pocket Pies using Pocket Pie Maker

1 15 oz. pkg refrigerated pie crust dough for 1 recipe of pastry for double crust pie
1/3 c. sugar
2 T. cornstarch
1 c. fresh raspberries
1 egg, beaten
more sugar if desired

Heat oven to 400  Unwrap refrigerated dough or roll homemade dough into 9 inch circle  Using back of Pie Press, cut circle out of pastry dough  Place dough circle onto top of crimped side of Pie Press. Press pastry circle down slightly in center.  In small bowl, stir together 1/3 c. sugar and cornstarch; set aside.  Spoon 2 T. raspberries onto indented portion of pastry circle, slightly off center.  Sprinkle l T sugar mixture over berries.  Using a pastry brush, brush edges of pastry circle with beaten egg. Using handles of Pie Press, fold pie in half and squeeze tightly to crimp and seal edges.  Place pocket pies on a baking sheet that has been lined with parchment paper.  Brush tops with egg mixture and sprinkle with additional sugar.  Cut 2 small slits in top of pie to allow steam to escape.  Repeat procedure with remaining pastry dough and filling ingredients.  Bake for 15 to 20 minutes, until golden brown.  Cool and serve.

Fritati -- Elisa

Saute some vegetables:

Onions
Garlic
Zucchini Squash,
Asparagus
Spinach
anything you want

Pour in 8 beaten eggs, salted.  Tilt eggs and veges in the pan from side to side and lift up the corners so the liquid can run underneath.  Cook about half way.  Sprinkle parmesan and sharp cheddar.  Place in oven under broiler for about 5 minutes.  Watch, so it doesn't burn.

Lemon Ceasar Salad -- Elisa

1 cup olive oil
2 cloves garlic, minced
2 lemons, medium to large JUICE
1/2 t. salt
Fresh ground pepper to taste
1/2 c. Kraft Parmesan Cheese

Blend it together and serve over
Romaine Lettuce
Bacon bits
Fresh Parmesan Cheese
Croutons
Fresh Tomatoes
Chicken (onion powder, salt and pepper and browned in olive oil and baked in the oven at 350 degrees)

Apple Cake

1 c. canola or vegetable oil

2 c. sugar

3 eggs

2 1/2 cups flour

2 t. baking powder

1 t. baking soda

1 t salt

2 t. ground cinnamon

1 t. ground nutmeg

1 t vanilla extract

4 c peeled and grated apples--granny smith or other cooking apple

Frosting

1 8-oz pkg cream cheese, room temperature

1 stick butter, softened

4 1/2 c. (about 1 (lb)

2 t. vanilla extract

1 c. toasted pecans

Combine oil and sugar together in a bowl; beat in eggs.  Sift all dry ingredients together and then add to egg mixture.  Fold in vanilla and apples.  Pour into a greased 9 x 13-inch pan.  Bake at 325 degrees for 1 hours; set aside to cool.

For the frosting, combine cream cheese and butter in a large bowl using mixer.  Gradually add the powdered sugar; beat until smooth and then add vanilla.  Frost the cooled cake and then sprinkle pecans over top.  Makes 12 to 15 servings.

Ranger Cookies -- Bakers

1 cup melted butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 t. vanilla

Mix together and set aside

2 cups flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt

Add dry ingredients to above

Stir in:

2 cups oatmeal
2 cups cornflakes
1 cup coconut

Bake 350 degrees for 10-12 minutes

Sister Baker suggests serving them warm with a scoop of vanilla ice cream on top!

Salsa Gwen Krumperman

2 1/2 c. tomatoes
1 can chopped green chilies 4 oz
2 T El Pato Sauce (or Macayo Taco Sauce
2 T. minced onion
2 T vinegar
1/2 t sugar
1/2 t. salt
1/4 t. celery salt
1/4 t. pepper

Blanch tomatoes for 20 seconds.  Peel and cut tomatoes measure and set aside.  In blender, put vinegar, El Pato Sauce and spices and blend quickly.  Add prepared tomatoes and green chilies, and "pulse" the blender until the tomatoes are the size of chunks desired.  Pour into jars or contains and refrigerate.

apple cookies

1/2 c butter
1 1/2 . brown sugar
1 egg
2 c flour
1 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. nutmeg
1/4 c apple juice or milk
1 c. finely chopped peeled apple
1 c. raisins
apple glaze

Cream butter and sugar together until fluffy; beat in egg  Sift flour with soda, salt, cinnamon cloves, and nutmeg.  Add to creamed mixture alternately with liquid.  Fold in chopped apple and raisins.  Drop by level tablespoonfuls on a well-greased cookie sheet  Bake at 400 in oven for 10 minutes.  Remove and spread with following apple glaze while still warm  4 1/2 dozen

Cream together 2 T. soft butter and 1 1/2 c. sifted powder sugar.  Beat in 1/4 t. vanilla, dash of salt and 2 1/2 T. apple juice or milk to make a good consistency for spreading.

Coconut Oatmeal Crinkles
1 c butter
1 c sugar
1 c. brown sugar, firmly packed
2 eggs
1 t. vanilla
1 2/3 c unsifted flour
1 t. baking powder
1/2 t. soda
1/2 t. salt
1 1/2 c. oats
1 c. chopped walnuts
2 c. shredded coconut

Cream together the butter and sugars until fluffy.  Beat in eggs and vanilla.  Sift together flour, baking powder, soda and salt.  ;Blend into creamed mixture.  Mix in rolled oats, nuts and coconut.  Drop by rounded teaspoonfuls about 1 1/2 inches apart on a greased baking sheet; press into flat rounds about 1/4 inch think with tines of a fork  Bake in a 375 oven for 10 to 12 minutes or until ly browned

Pineapple Angel Cake

1 pkg 4 serving size Jello Vanilla Instant Pudding
1 20 oz. can crushed pineapple in juice
1 10 oz. pkg angel food cake
1 large cool ship
Strawberries to garnish top

Mix dry ingredients and pineapple with juice and gently stir in cool whip
Cut cake horizontally into 3 layers
Put pudding mixture between layers, on tp and sides
Top with strawberries
Refrigerate for 1 hour

Banana Bread Pancakes

2 c whole wheat flour
2 t. baking powder
1/4 t. salt
1/4 c. brown sugar
1 t. cinnamon
1/4 t. nutmeg
2/3 c. milk
1 T. vanilla extract
3 large ripe bananas, mashed
2 T. butter, melted

For the Vanilla Maple Glaze:
1/2 c. maple syrup
3/4 c. powdered sugar
1 t. vanilla extract

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl and whisk.  Slowly add the ilk, vanilla, and butter stirring to combine making sure to scrape down sides if needed.  Fold in the mashed bananas.

Heat a skillet or grill to medium heat.  Pour the batter onto the skillet using 13 c. measuring cup and cook until bubbles form on top.  2-3 minutes.  Flip and cook 1-2 min more, until deep golden brown.  Repeat with remaining batter.

For the glaze  Whisk together mape syrup, powdered sugar and 1 t vanilla extract in a bowl and stir until sooth.  You can add ore syrup or sugar to taste.  Pour over pancakes.

Nauvoo Donuts

2 c. milk
1/3 c. sugar
1/4 c. oil
1/4 t. nutmeg
3 envelopes yeast
4 c flour +
1/2 t. salt
1 egg

Brigham Young's Buttermilk Doughnuts

1 quart buttermilk
2 1/2 c sugar
4 eggs
6 T. butter
3 t. nutmeg
1 t. baking soda
1/2 t. baking power
1 t. salt
flour
Combine ingredients, kneading in enough flour to make a soft dough, not too sticky.  Roll out and cut into doughnuts.  Fry in vegetable oil.

Joseph Smith Johnny Cakes

3 c. cornmeal
1 c. flour
2 t. soda
1 t. salt
2 T. molasses (I had 1/2 c. sugar or 1/3-1/2 c. honey)
3 c. buttermilk
2 eggs, well beaten

Sift together the dry ingredients.  Slowly stir in the honey and buttermilk and mix well.  Add the beaten eggs and beat hard for 2 minutes.  Pour into shallow, well-greased pan and bake at 350 degrees for about 30 minutes.

Dutchman Small Pearl Tapioca

Soak 1/2 cup of tapioca overnight in 1 1/2 c. cold water.  Next morning mix 1 quart of milk and 3/4 cup sugar.  Bring to a boil.  Drain water off tapioca and add tapioca to milk.  Cook and stir until tapioca is clear (at least 30 minute)  Combine 3 beaten eggs, 3/4 cup sugar, and 3/4 t. vanilla.  Add to above mixture and bring to a full boil.  Makes abt 2 quarts.

Toasted Sweet Corn Pudding

Recipe Courtesy of Nauvoo Nibbles Bulk Foods and Kitchen Wares

7.5 oz Cope's toasted dried sweet corn
4 cups of whole milk
1 c. well shaken buttermilk (do not use powdered)
4 large eggs, lightly beaten
1/4 c. butter, melted and cooled
2 T. sugar
2 T. flour
1 1/2 t. salt

Preheat oven to 350 degrees with rack in upper third.  Butter a 2 quart shallow baking dish.  Whisk together all ingredients.  Transfer to a baking dish.  Bake until pudding is set 1 to 1 1/4 hours.  Cool ten minutes before serving.

Works in crockpot.  Cook for 2 plus hours on high.

Roasted Chicken in Crockpot

1 whole chicken (about 3 lbs)
1/2 to 1 c. chicken broth
3 garlic cloves, peeled and minced
1 plus 1/2 small onion (chopped)
1 celery stock (chopped)
1 carrot (chopped)
shakes of herb de Provence

Slice an onion and place slices on bottom of crock pot.  Add 1/2 can chicken broth, garlic, onion, celery and carrot.  Place chicken on top onions.  Sprinkle chicken with Herbs de Provence, salt and pepper.  Set crockpot to high and cook about 1 hour per pound.  Optional:  Roast in 500 degree oven for 8 to 10 minutes afterwards until skin is golden brown.  The stock left over makes a delicious gravy or a base for a soup.   Use meat thermometer to determine when it is done.