tag:blogger.com,1999:blog-9168875395418348612024-02-19T00:14:54.215-08:00Jori's Famous RecipesTX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-916887539541834861.post-81220571981047758962018-02-08T19:25:00.001-08:002018-02-08T19:25:25.893-08:00Linguine with Artichoke HeartsWhen1 I first started making this recipe, the kids would hardly eat it, and picked out the artichokes. Now most of my kids love this and will eat it all.<br />
<br />
3 TBS extra virgin olive oil<br />
3 TBS butter<br />
1 TBS flour<br />
1 cup chicken broth ( I usually just make it with bouillon)<br />
1 tsp garlic powder<br />
1 TBS lemon juice<br />
a couple of shakes of pepper<br />
1 can artichoke hearts (if they aren't cut up, you have to cut them up)<br />
1 can of sliced olives<br />
2 TBS of parmesan cheese<br />
<br />
linguine noodles cooked per package directions<br />
<br />
Heat olive oil & butter over low heat in large skillet. Add flour. Cook stirring. Increase heat to medium. Add chicken broth, lemon juice, garlic and pepper. Cook for 5 minutes. Add artichokes, olives and cheese. Cook a few more minutes until everything is hot. (Don't over cook.) Serve over cooked linguine noodles.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-37240629786546597712018-02-08T19:07:00.000-08:002018-02-08T19:07:06.842-08:00Crisp & Golden Waffles from scratch!1 egg<br />
2 cups of unbleached flour<br />
1/4 cup canola or vegetable oil<br />
1 1/2 cups milk<br />
3 TBS sugar<br />
1 TBS (or 3 tsp) of baking powder<br />
1/4 tsp salt<br />
1 tsp vanilla<br />
<br />
Beat egg. Beat in other ingredients until smooth. Cook on your preferred waffle iron per manufacturer's directions.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-77638556518058373262018-02-08T18:58:00.001-08:002018-02-08T18:58:52.967-08:00Chili (it has chocolate... actually cocoa)1 lb ground turkey or beef<br />
1 onion<br />
1 green pepper<br />
1 tsp garlic powder<br />
1 TBS chili powder<br />
1 tsp salt<br />
1 tsp cumin<br />
1 tsp oregano<br />
1 tsp cocoa<br />
1/2 tsp red pepper sauce<br />
1 can crushed or diced tomatoes<br />
1-2 cans kidney beans<br />
<br />
Brown meat with onion and green pepper. Drain fat.<br />
Stir all ingredients together except the beans.<br />
Bring to boil. Lower heat. (IMPORTANT kids! Don't forget to lower the heat!!!) Simmer for 30 minutes. Add beans. Bring to boil. Lower heat. Cook for 15 minutes.<br />
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Enjoy with shredded cheese, sour cream and crackers or corn bread. Also good for baked potatoes.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-23709814248317230132018-02-08T18:15:00.001-08:002018-02-08T18:15:22.009-08:00Mexican ManicottiI learned this recipe at a cooking class for fast and easy meals. It is my go to when I am in a hurry. (As long as I have all the ingredients ;)<br />
<br />
1 lb ground turkey sprinkled with pepper and garlic powder<br />
1 onion<br />
16 oz can of refried beans<br />
1 tsp cumin<br />
1 tsp oregano<br />
tajin (optional- I always use it)<br />
1 package of manicotti noodles<br />
1 1/4 cups water<br />
1 cup salsa<br />
shredded colby jack or cheddar cheese<br />
sour cream<br />
<br />
Chop onion and cook with ground turkey, that you've shaken some pepper and garlic powder over. Drain fat. In your fry pan mix meat, onion, refried beans, and the other 3 spices. Remember to crush the oregano as you add it in. Heat and stir until well mixed. Set aside to cool for a few minutes. Get the rest of your stuff ready.<br />
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Cut the corner out of a gallon zip loc bag, and spoon your meat and bean mixture into it. Make sure you don't cut the hole in the zip loc too big. Pipe the mixture into the manicotti shells and make sure they are full. If you don't have a zip loc, you can spoon in the meat/bean mixture. Set the full shells in a 9x13 pan. (or if you have 2, 8x8 pans, you can make one to eat now, and freeze one for later.) If you have extra mixture, you can just put it around the noodles.<br />
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Mix your water and your salsa and pour over your noodles. Cover with tin foil and bake at 375*F for about 30 minutes. Flip the manicotti and cook for another 10 minutes. Uncover and put on some shredded cheese and put it back in for 1 minute to melt.<br />
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Serve with sour cream, and sliced olives if you so desire.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-9374334457652147832018-02-08T17:57:00.001-08:002018-02-08T17:57:35.813-08:00Heart Attack Casserole In our family this is known as "Heart Attack" because it isn't very healthy for you, even if it tastes good. So we make it, and enjoy it, but not all the time.<div>
<br /></div>
<div>
1-1 1/2 pounds ground turkey (or beef)</div>
<div>
I can cream of mushroom soup</div>
<div>
1 onion</div>
<div>
Shredded colby jack cheese</div>
<div>
1 can cream of celery soup</div>
<div>
Frozen tater tots.</div>
<div>
<br /></div>
<div>
Brown your meat with a chopped up onion. Drain fat.</div>
<div>
In your 9x13 pan layer, first the ground meat, </div>
<div>
then spread a can of cream of mushroom soup,</div>
<div>
then add a layer of shredded cheese,</div>
<div>
then spread a layer of cream of celery soup,</div>
<div>
then another layer of shredded cheese,</div>
<div>
then top it off with a layer of tater tots.</div>
<div>
<br /></div>
<div>
Bake at 375*F for about 40 minutes, until tater tots are brown and the cheese under is melted.</div>
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<br /></div>
<div>
(If you forget to cook your onions with your meat, you can just add them as a layer between the cream of mushroom soup and cheese. Just make sure they cook all the way through.)</div>
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<br /></div>
TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-61607292350174766362018-02-08T17:47:00.001-08:002018-02-08T17:47:28.684-08:00It has been too long!I started this blog when my oldest daughter was in college. She is now the mother of 2, and my youngest surviving son, is now in college and using the blog to make delicious meals. It is time I added some more family favorites to the blog!TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-65353419783816745722013-12-22T18:00:00.000-08:002013-12-22T18:00:09.677-08:00Troop 832's Hungry Man Breakfast BurritosMy boys ate these on their Boy Scout campouts and everyone agrees they make the best breakfast burritos around. This recipe makes over 20 burritos.<br />
<br />
1 large Onion chopped<br />
1 1/2 lb to 2 lb ground sausage (we use turkey sausage since it isn't as greasy)<br />
1 large bag of frozen hash browns<br />
1 1/2 dozen eggs (a few more if needed)<br />
1 lb shredded cheese<br />
<br />
Directions: Fry meat and chopped onion until done. Drain most fat.<br />
<br />
Add hash browns and cook about 10 minutes. Stir a few times while cooking<br />
<br />
Whisk eggs in a large bowl and pour over meat and potato mixture. Stir to mix. Cover and cook for 20 minutes.<br />
<br />
Add half the cheese and stir. Sprinkle remaining cheese on top and cook until melted.<br />
<br />
The Scouts made this in a Dutch oven, we've had to modify this recipe for home use.<br />
<br />
We take out the meat and onions and then cook the hash browns, since they won't all fit in the pan together. At the point where we add the eggs, we cook it in a 350*F oven in my large oval roasting pan. I will check it and stir it every 10 or 15 minutes until it is done, then stir in the cheese.<br />
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When the filling is done, we eat it in soft taco shells. If you want to make this ahead of time for a group, you can individually wrap the burritos in tinfoil and reheat them the next day at 325*F for about 45 minutes.<br />
TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-18469792630305130782013-12-22T14:12:00.001-08:002013-12-22T14:12:33.419-08:00Hazen's Mississippi Mud for Lehi!There are many different kinds of "Mississippi Mud." This is Grandma Hazen's recipe, but instead of shortbread pecan crust (our family aren't fans of nuts), we put it in a graham cracker crust.<br />
<br />
Graham cracker crust in a 9x13 cake pan:<br />
2 cups Graham Cracker Crumbs<br />
1/2 cup Butter<br />
5 TBS Sugar<br />
Mix and press into the bottom of a 9x13 cake pan.<br />
<br />
Filling, bottom layer:<br />
8 oz softened cream cheese<br />
1 cup whipped cream, dream whip or cool whip<br />
1 cup powdered sugar<br />
Beat well and spread over graham cracker crust.<br />
<br />
Filling, top layer:<br />
2 small packages of chocolate pudding<br />
3 cups milk<br />
Beat well and spread over the cream cheese layer.<br />
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Refrigerate 2+ hours. Cut and serve. Can be served with squirted whipped cream on top.<br />
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Mississippi Mud can be used substituting cherry or blueberry pie filling for chocolate pudding layer.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-60490658606118304482011-05-06T10:24:00.000-07:002011-05-06T10:36:00.810-07:00Banana Oatmeal CookiesAt our house we call these healthy cookies. I made these this week, doubled the recipe, and they were all gone in one day. Actually half a day. I made them with whole wheat flour so they were very healthy and had a lot of fiber. It was also an excellent way to get rid of over ripe bananas.<br /><br />I made these for a friend who doesn't like chocolate and she loved them.<br /><br />1/2 cup canola oil (or 1/2 cup shortening)<br />1 cup sugar<br />1 egg<br />1 cup mashed banana (about 2 large bananas)<br />1/2 cup raisons (optional- I do not like raisons so I never put them in but you could if you wanted)<br />1 3/4 cups oatmeal<br />1 1/2 cups flour (if using whole wheat flour I'd put in an extra 1/4 cup)<br />1/2 tsp baking soda<br />1 tsp salt<br />1 tsp cinnamon<br />1/4 tsp nutmeg<br /><br />Mix oil and sugar (or cream shortening and sugar). Add egg and mashed bananas. Sifted dry ingredients and add to creamed ingredients. Spoon blobs of cookie dough onto a GREASED cookie sheet. Bake at 375*F for 12-13 minutes or until edges are golden brown and middle is cooked solid. If you use canola oil the cookie dough will be a little runnier and spread out more on the pan but it'll be just fine.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com1tag:blogger.com,1999:blog-916887539541834861.post-82201602327774180992011-05-06T10:18:00.000-07:002011-05-06T10:22:02.667-07:00Potato Chowder/Corn ChowderPotato Chowder/ Corn Chowder<br />You say POE-TAY-TOE and I say PA-TA-TOE, actually in this case, you say corn. My sister calls this Corn Chowder and I call it Potato Chowder. It has both veggies, so call it whatever you want. This is Mosiah's FAVORITE dinner.<br /><br />I recently typed directions for this up for my son-in-law and I copying straight from the e-mail I sent him. For you expert cooks, these directions might seem a bit simplified, but Lochsley tried to make this in college and it didn't work so when I sent these to her husband I made sure to explain everything in detail.<br /><br />You'll need.<br /><br /><strong>1 onion chopped into little pieces<br />3 potatoes cut into bite size cubes<br />2 TBS butter<br /></strong>First you saute the onion in butter in a skillet. (I don't know how experienced of a cook you are, so please forgive me if I over explain something. To saute, melt the butter in a fry pan or wok, put in your chopped onions and cook them by moving them around a lot, and they are done when they are kind of transparent. If they turn brown, they are cooked too much.) Add your potatoes in (don't saute the potatoes) and pour water on them until they are just covered (make sure your fry pan is deep enough for this or use the wok) add 1 tsp salt, and boil the potatoes until they are tender. Check by running the back of a kitchen knife through the potato, if it slices through easily, they are done. Turn off heat. DO NOT dump out water.<br /><br />Make white sauce.<br /><br />In a 4 cup sauce pan over med to med-high heat<br /><br /><strong>melt 4 TBS of butter,<br />4 TBS of flour,<br />2 or 3 shakes of pepper and<br />1/2 tsp salt<br /></strong>Stir with whisk<br /><br />Add<strong> 2 cups of milk</strong> all at once (you are going to want to have the milk pre measured in a liquid measuring cup so you don't burn the butter while you're trying to get the milk measured)<br /><br />Stir with whisk until the mixture starts to thicken and bubbles (like a volcano- think of the magma not a roiling boil like water)<br /><br />Then stir and cook for 2 more minutes.<br /><br />Be warned it take FOREVER for white sauce to bubble to be prepared to stand there and stir. You can't stop stirring except for a second to see if it is bubbling, other wise it will burn.)<br /><br />After it is cooked, turn off the heat. You can add some shredded<strong> orange cheese (cheddar, colby jack, colby)</strong> to the white sauce for a little more flavor.<br /><br />You need to have <strong>ham cut into small pieces<br />1 can of corn<br />1 can cream corn.<br /></strong>In a large soup pot, combine- the potatoes and onions with the water you boiled them in, the white sauce, the can of cream corn, the can of corn (drained) and the ham. Stir them all together and heat at low heat until the ham is hot. (Don't boil and stir every couple of minutes so the bottom doesn't burn.)TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-12219624045475670152011-05-02T10:58:00.001-07:002011-05-02T11:03:16.143-07:00Homemade Soft Taco ShellsThese have never worked quite right since they took the transfat out of Crisco, but I still make them. You have to eat them while they are warm or they get brittle.<br /><br />3 cups flour<br />1 tsp baking powder<br />1 tsp salt<br />1/2 cup shortening<br />1 cup warm water<br /><br />Sift dry ingrediets and cut in shortening with a pastry cutter. Mix in warm water and knead until smooth. Pinch off a ball a little larger than a ping pong ball. Roll out on a well floured surface (I like using a pastry clothe) until thin. Fry on a DRY skillet (no oils) until the surface gets bubbles and the bubbles turn a little brown. Flip and cook the other side. Keep warm or they get brittle.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-78414167563843146072011-05-02T10:49:00.000-07:002011-05-02T10:58:01.987-07:00Homemade Refried BeansRinse and soak <strong>4 cups of pinto beans </strong>in your crock pot overnight. (Soak in cold water, don't turn your crockpot on!) The next morning drain water and refill with clean water. Cook in high all day. Make sure the beans are always covered in water.<br /><br />A hour before you want to eat, saute in <strong>2 TBS canola or olive oil</strong><br />3 cups chopped onion<br />4 tsp cumin<br />1 tsp garlic powder<br />1 tsp salt<br />1 pkg or 2 TBS taco seasoning<br /><br />then add<br />1 cup minced green pepper<br />2 tsp salt<br />1/2 tsp black pepper<br />and continue to saute'<br /><br />Turn down heat, cover and simmer for 5 minutes. Set aside.<br /><br />Drain almost all the water off the beans (Save some water in case you need it.) Mash the beans with a potatoe masher. If the beans are too dry then add a little of the water you saved. When mashed, mix in your saute'd onion/green pepper/spices. Replace crockpot and continue to cook on high for an hour so the spices can mix in with the beans. Use in burritoes or as a side dish. Que bueno!TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com1tag:blogger.com,1999:blog-916887539541834861.post-58521527814017406252011-05-02T10:38:00.000-07:002011-05-02T10:40:07.384-07:00Cream Cheese Frosting4 oz of cream cheese (1/2 a block)<br />1/4 cup butter<br />1 tsp vanilla<br />2 cups powder sugar<br /><br />Cream, butter, cream cheese and vanilla. Slowly add powdered sugar and beat until smooth.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-26798248720980063042011-05-02T10:33:00.001-07:002011-05-02T10:38:09.152-07:00Very Carrot Cake- YUMMY!I just realized I hadn't put my carrot cake recipe on the blog. This is truly a carrot cake- it has 4 cups of grated carrots!<br /><br />2 cups flour<br />2 cups sugar<br />2 tsp baking soda<br />1 tsp salt<br />2 tsp cinnamon<br />4 cups of finely grated carrot (don't pack it into the measure cup or the cake will be soggy)<br />1 cup canola oil<br />4 eggs<br /><br />Grease and flour 9x13 cake pan. Sift dry ingredients. Mix in wet ingredients with a mixer for 2 minutes. Bake at 350*F for about 60 minutes. Frost with cream cheese frosting.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com1tag:blogger.com,1999:blog-916887539541834861.post-24306734641787527822011-05-02T10:24:00.000-07:002011-05-02T10:32:56.387-07:00Whole Wheat Pumpkin Muffins (w/ chocolate chips)- RevisitedLooking back to the beginning of this blog, I realized that I've changed up the recipe for pumpkin muffins a little bit. Not much, just the spices, but I thought I'd repost the recipe with my spice changes since a lot of people are asking about it.<br /><br />2 cups sugar<br />1/2 cup canola oil<br />3 eggs<br />1 1/2 cups pumpkin (or 1 small can)<br />1/2 cup water<br />3 cups whole wheat flour<br />1 1/2 tsp baking powder<br />1 tsp baking soda<br />1 tsp salt<br />1/2 tsp nutmeg<br />1 tsp cinnamon<br />3/4 tsp pumpkin pie spice<br />1/2 bag mini semisweet chocolate chips<br /><br />Mix wet ingredients. Sift dry ingredients and mix into wet ingredients. Mix in chocolate chips. Bake at 400*F for 15-20 minutes until tops of muffins are solid.<br /><br />Look back to the beginning of the blog if you want to try it with the other spices.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-60283348479071250212011-01-21T17:44:00.000-08:002011-01-21T17:57:44.351-08:00Red Beans & RiceI am so not a southern girl and I never grew up eating this. Recently I bought a cookbook that had a variation of this recipe. I changed it up a bit and it is delicious! We have to double this to feed my crew.<br /><br />1/2 lb hot sausage (I like hot turkey sausage the best)<br />1 medium onion chopped<br />1/2 large bell pepper or 1 small one<br />1 stalk of celery finely chopped (I've used dried celery too)<br />3 cloves of garlic minced(or the equivilant in garlic powder, garlic in a jar or minced garlic)<br />2 1/2 cups water<br />1 15oz can kidney beans slightly drained<br />1 cup uncooked rice (really like Basmati, but regular white rice works too)<br />1 bay leaf<br />1 tsp dried thyme<br />1/2 tsp black pepper<br /><br />Brown sausage, with onions, garlic, green pepper and celery (if using dried celery hold off). I put some olive oil in to make sure the veggies don't stick. That is especially a problem if you use turkey sausage. Make sure the sausage is completely browned and the veggies are tender. Make sure you are doing this in a skillet big enough and that has a lid.<br /><br />Drain off grease.<br /><br />Add water, kidney beans, bay leaf, thyme, pepper (and dried celery if you used that). Mix well. Evenly sprinkle rice over the whole thing. Cover and cook over medium heat 15-20 until water is all absorbed.<br /><br />Toss to mix everything well and serve hot. YUMMY!TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-51851030715535703532010-12-07T12:03:00.000-08:002010-12-07T12:13:08.724-08:00Royal IcingRoyal Icing is the glue that holds gingerbread houses together. It really isn't for eating.<br /><br />4 cups powdered sugar<br />3 egg whites at room temperature<br />1/2 tsp cream of tarter<br />1 tsp vanilla<br /><br />Beat at high speed for 7-10 minutes until very stiff. Cover with wet towel to keep from drying out while you use it for gingerbread houses. Makes 3 cups.<br /><br />Royal Icing Meringue Recipe*<br />3 level TBS Wilton Meringue Powder Mix<br />4 cups powdered sugar<br />6 TBS water (1 TBS less for stiffer icing)<br /><br />Beat all ingredients at medium speed for 7-10 minutes. (10-12 minutes high speed for portable mixer) until icing forms peaks. Cover with damp cloth to keep from drying out. Makes 3 cups<br /><br />*To give royal icing decorations a shiny, snow-like effect, add 1 TBS corn syrup to 1cup royal icing.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-70047569585071248642010-12-07T11:58:00.000-08:002010-12-07T12:03:20.051-08:00Vanilla Frosting for cakes and sugar cookies3 cups powdered sugar<br />1/3 cup butter softened<br />1 1/2 tsp vanilla<br />About 2 TBS milk<br /><br />Mix pwder sugar and butter. Stir in vanilla and milk. Beat until smooth and of spreading consistency. (Add more milk if too thick, but be careful, not too much).TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-72680325619311464522010-12-05T14:32:00.001-08:002010-12-05T14:39:16.002-08:00Pictures of yummy cookie pie class for Relief Society<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pru2fhxsD6sRuu_zM2QAVKbKVHkwQlaGJV4newBTLopS6iLLgPIabRre-2sHwDSeEKNNfdBrcIfuYhUKY2QNIMwfpmMSdjHUVOceGb3eVkGX26Q7VsDsRAkCb70IU8sMvWM2rYGtuXcY/s1600/PB090029.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pru2fhxsD6sRuu_zM2QAVKbKVHkwQlaGJV4newBTLopS6iLLgPIabRre-2sHwDSeEKNNfdBrcIfuYhUKY2QNIMwfpmMSdjHUVOceGb3eVkGX26Q7VsDsRAkCb70IU8sMvWM2rYGtuXcY/s400/PB090029.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5547331403018098834" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIAOSf5gZawwG3AidJizyOKGPYVlcBiku1y35JUGzGSI6Uk8dTi0YkpngPfoOfoLdYC37vDLbxPH5j63b6LpwD-uTPonveQsqX9Kj8LAkKVaxGngyjeUlFVS6xPpxDs5r7kM7bnMzKyfW/s1600/PB090004.JPG"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIAOSf5gZawwG3AidJizyOKGPYVlcBiku1y35JUGzGSI6Uk8dTi0YkpngPfoOfoLdYC37vDLbxPH5j63b6LpwD-uTPonveQsqX9Kj8LAkKVaxGngyjeUlFVS6xPpxDs5r7kM7bnMzKyfW/s400/PB090004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5547331402396386274" /></a>TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com1tag:blogger.com,1999:blog-916887539541834861.post-84851367758411213902010-12-05T14:27:00.000-08:002010-12-05T14:32:21.131-08:00Single Crust Pie Crust1 1/4 cups flour<br />1/2 tsp salt<br />1/3 cup shortening (frozen is better)<br />3-4 TBS ice water<br /><br />Sift together flour and salt. Cut in shortening to flour with pastry cutter until shortening is about pea size. Sprinkle a little water and toss. Continue to sprinkle water and toss until mixture is moistened. Form dough into a ball. Roll out of floured pastry cloth or pillowcase. Work from the center in all directions until your pie crust is about 12 inches. Carefully put your hand in middle and use cloth to fold over your hand. Carefully place in pie plate. Shape crust. Bake according to pie directions.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-14492354709407858392010-12-05T14:05:00.000-08:002010-12-05T14:19:22.541-08:00Gingerbread1/2 cup butter<br />1/2 cup brown sugar<br />1/2 cup molasses<br />3 1/2 cups flour<br />1 tsp baking soda<br />1 tsp cinnamon<br />1 tsp ginger<br />1/2 tsp salt<br />1/4 tsp cloves<br />1/3 cup water<br /><br />Cream butter and sugar with electric mixer. Beat in molasses. Blend dry ingredients. Alternately add blended dry ingredients and water to the butter-sugar mixture. Dough will be stiff so change to a dough hook or blend by hand. Work dough until it is a smooth consistency. If dough sticks to hands dust hands with flour. Careful not too much flour or your dough will be dry and hard.<br /><br />Lightly grease a cookie sheet (if using a jelly roll cookie sheet, flip over). Roll out gingerbread 1/3 to 1/2 recipe at a time onto cookie sheet. Roll to 1/4 inch thickness. Cut out gingerbread men. Push raisons or red hots onto men for buttons.(If using for gingerbread houses, cut out pattern AFTER cooking while dough is fresh and hot from oven.) Bake at 375*F for 9-10 minutes (longer if you are making big cookies or are cooking a big piece for gingerbread houses) Dough should look dry and cooked, and be a little soft in middle.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-15303034122029506042010-12-05T13:57:00.000-08:002010-12-05T14:05:13.164-08:00Peanut butter Blossom Cookies1/2 cup peanut butter<br />1/2 cup butter<br />1/2 cup packed brown sugar<br />1/2 cup white sugar<br />1 egg<br />1 tsp vanilla<br />1 3/4 cups flour<br />1 tsp. baking soda<br />1/2 tsp salt<br />Bag of hersey's kisses<br /><br />Cream together peanut butter, butter and sugars. Add egg and vanilla. Mix into flour that you've sifted soda and salt into. Mix well. (If you have a Bosch you can use cookie paddles or dough hook. For a Kitchen Aide or other stand mixer use dough hooks) Shape into rounded tsp size balls. Roll in sugar and place on cookie sheet. Bake at 375*F for 9 minutes, pull out and press a candy kiss into the center of each cookie. Bake another 2-3 minutes until golden brown.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-79288902695636808342010-12-05T13:50:00.000-08:002010-12-05T13:57:15.135-08:00Fudge4 1/2 cups sugar<br />1 can evaported milk<br />2- 12 oz packages of semi-sweet chocolate chips<br />1/2 lb butter<br />2 TBS vanilla<br /><br />Boil sugar and milk and stir constantly for 7 minutes. Be really careful because you could be seriously burned if you splash this on yourself. Remove from heat. Add chocolate chips and butter and beat for 3 minutes. Add vanilla (Don't forget!) Beat vanilla in. Pour into a buttered 13x9 pan. Refridgerate until firm. Cut into bite size pieces.TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com0tag:blogger.com,1999:blog-916887539541834861.post-39445310524436976522010-12-05T13:47:00.000-08:002010-12-05T13:50:54.789-08:00Ohio Buckeye Candy aka Peanut butter Bon Bons1 1/2 cups peanut butter<br />4 cups powdered sugar<br />1 stick of butter<br />1 pkg. dipping chocolate<br /><br />Combine first 3 ingredients. Roll into small balls and freeze overnight. Melt dipping chocolate. Using a toothpick, pick up ball and dip in chocolate covering only 3/4 of the ball. Work fast. Place on wax paper and refriderate. Enjoy!TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com1tag:blogger.com,1999:blog-916887539541834861.post-3798716606102328852010-01-17T12:54:00.001-08:002010-01-17T12:58:29.624-08:00My first attempt at giant cupcakes.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SlY28D-geiSIfpWJyABc2NE1_KZwiWsCWLmpZpPmQ5WuzzgfjDdFWLu4nykXp4AYJQa0G-Mg4moIV2y4J6zEJhnzeYy3WAATRPS25F5Zwwgq11DXnkZPON875NxAzxVZmYbkUFgEue2j/s1600-h/Picture+or+Video+016.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SlY28D-geiSIfpWJyABc2NE1_KZwiWsCWLmpZpPmQ5WuzzgfjDdFWLu4nykXp4AYJQa0G-Mg4moIV2y4J6zEJhnzeYy3WAATRPS25F5Zwwgq11DXnkZPON875NxAzxVZmYbkUFgEue2j/s400/Picture+or+Video+016.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5427815939845484514" /></a><br />Got a cool new cake pan that makes giant cupcakes, so I had to try it. They turned out cute, but I think I still need some practice...TX Hazenshttp://www.blogger.com/profile/15870207553681839637noreply@blogger.com1