Choco-nut Dainties: Perfect for a special occasion but tasty enough for everyday.

This is a recipe I got years ago from the Family Circle Magazine.  It tastes almost like a short bread and is very pretty and nice for special occassions.   (submitted by Maureen Clegg)

CHOCO-NUT DAINTIES

2 1/4 Cups flour

1/2 t salt

3/4 c margarine, softened

3/4 c sugar

1 egg

1 1/2 t vanilla

1 pkg 6 oz semi-sweet chocolate chips

2 cups chopped walnuts

Chocolate Coating (recipe follows)

1.  Beat together margarine, sugar, egg and vanilla in large bowl until well mixed. Blend in salt and flour then add 6 oz choc. chips.

2.  Shape dough into logs ( 2" x 1/2").  Place on an ungreased cookie sheet and bake at 350 degrees for 12 -15 minutes, or until cookies are set.  Cool on wire racks.

3.Dip ends of cookies into Chocolate Coating; roll ends in chopped nuts. Place on wax paper until set.

Chocolate Coating:  Melt together 1 pkg (12 oz. chocolate chips and 1/4 cup margarine and stir until blended and smooth.  If mixture is too thick, add more margarine, 1 T. at a time, until it is a good coating consistency.  (I melt it in small increments of time in the microwave. When it is a good consistency I place that bowl in a larger bowl filled about half way with hot water  and it stays nice while  I dip cookies).



TACO SOUP-a quick and hearty dinner

TACO SOUP  submitted by Maureen Clegg

1 pound ground beef, cooked and drained

1/4 cup chopped onion, or dried (reconstitute in a little hot water)

1/2 cup taco sauce or salsa

1 can stewed tomatoes

1 can kidney beans (undrained)

1 can corn (undrained)

1-1 1/2 tsp. chili powder

1/3 tsp. garlic powder

Heat all ingredients together to blend flavors.

I buy the hamburger in the big packs at Costco and cook it all up.  I then divide it  into about 1 cup  portions,  place in  baggies and freeze.  They are then ready to pop into any dish.

Chicken Tortilla Soup

This yummy soup was served at our Feast of Gratitude.

Chicken Tortilla Soup

1 can black beans, drained and rinsed

1 can corn, drained

1 can diced tomatoes (14.5 oz size – southwest style, if possible I used petite diced tomatoes w/ sweet onion)

1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too)

1 1/2 C water

1 can (8 oz)tomato sauce

1 can ( 10 3/4 oz) cream of chicken soup

2 C milk

2-4 boneless chicken breasts

1. In crock pot, mix the enchilada packet together with the water and tomato sauce.

2. Add cream of chicken soup and milk and whisk together until smooth. Add chicken.

3. Pour drained black beans, drained corn and diced tomatoes on top of that. Cook on low 6-8 hours.

4. Before serving, take out chicken and shred or dice, then put back and stir it all together.

5. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.

The chicken can also be baked separately and then shredded and added at the end

Hearty Granola

GRANOLA submitted by Leslie Coppin

12 cups regular oatmeal
3 c. nuts (slivered, sliced almonds, pecans, hazelnuts, pepitas etc...)
1/2 c sunflower seeds
1/2 c shredded or flaked coconut

1 1/2 c.Olive oil
3/4 c. water
1 c. brown sugar
1/2 c. honey
1/2 c. molasses
3 tsp. cinnamon
3 tsp. vanilla
1 1/2 tsp. salt


Add craisins and/or raisins after it's baked and cooled.

Mix dry ingredients in extra large bowl. Combine rest of ingredients in a saucepan and heat until the sugar is melted. Don't boil. Pour over dry ingredients and stir until oats are coated. Place on 2 large cookie sheets with parchment paper and bake at 300 degrees for 30 minutes. Stir lightly and bake another 30 minutes or until golden brown. Let cool. Store in airtight container.

Zoom granola--packed full of goodness

 

Zoom Breakfast Granola 
                                         submitted by Alicia Gugliamo

1LB (approx 5 cups) Zoom
4 cups rolled oats
2 cups wheat germ or oat bran
1/2 cup brown sugar, packed
2 cups flake coconut
1 1/2 cups raw sunflower seeds
1/2 cup sliced almonds (I usually add more)
1/2 cup canola oil
3/4 cup honey
2 t. vanilla

Preheat oven to 325 degrees. Grease well, two baking sheets. In a large mixing bowl combine first seven ingredients. In a small pan, heat oil, honey and vanilla until mixture begins to bubble. Stir constantly. Thoroughly mix the liquid with the dry ingredients. Divide and spread evenly between prepared baking sheets; bake uncovered 20-25 minutes or until coconut is browned. While baking stir 3-4 times, redistributing granola in an even layer. Remove from oven; Stir occasionally while cooling. Store thoroughly cooled granola in an airtight container. Serve in a bowl with milk or cream. Makes approx. 14 cups

Easy Pumpkin Crumble from Our Best Bites

This is the delicious Easy Pumpkin Crumble we had at our Thanksgiving Feast activity.  We found this recipe on the blog Our Best Bites.  Please go to their website here to get the recipe.

Jail House Rolls-the mashed potatoes make these unique!

I got this recipe years ago when I was serving my mission in Texas. The cook at the city jail got so many requests for the recipe she gave out copies.  Not a bad gig to be in that jail!  I adjusted the directions but the taste is the same, yum (I think it is the potatoes!)

Jailhouse Rolls                           from Maureen Clegg

1 ½ cups lukewarm water
1 package dry yeast
1 cup mashed potatoes
2 cubes butter
3 whole eggs           
1 ½ tsp salt
1 cup sugar
7 cups flour

Mix yeast in lukewarm water, add pinch of sugar and set aside.

Mix potatoes, butter (melted), eggs, salt and sugar. Add yeast water, blend and then add flour.  Put mixture in greased bowl, cover with a damp cloth- I use a thin cotton dish towel), and place in the refrigerator until ready to use. I do this the night before.

The next day sprinkle a little flour on the counter and roll part of the mix out like pie crust (approx.. ¼” thick) and cut into circles. I use an upside down drinking glass- the then score each roll down the center with a butter knife-don’t go all the way through the dough-this is just so they stay folded better.

The directions say to brush butter on the tops.   I melt butter in a 9 x 13 pan and then dip roll in both sides and then fold in half and put on baking sheet. Let rise about 3 hours uncovered or until they are about double in size.  Bake about 10 minutes at 450 degrees.