Deirdra's Breadsticks

I had these for the first time at a ward RS Christmas party.  They are wonderful.  When I heard that they took only an hour to have on the table, I knew I had to have the recipe.  My family loves them!

Ingredients:

 1 tbsp yeast

1 1/2 cups water

2 tbsp sugar

1 tsp salt

3 1/2 - 4 cups flour (use your judgment)

3/4 - 1 stick butter (6 - 8 tbsp)

Dissolve yeast in water, then add sugar, salt and flour and knead for 3 minutes in the mixer.  Let rest for 10-15 minutes.  Melt butter and pour into sheet pan.  Roll dough out on a well-floured surface into a rectangle about 1/2 inch thick.  Cut in to about 12 strips crosswise, then cut in half lengthwise.  I use a pizza cutter to cut the dough.  Take each strip, dip one side of dough in melted butter in sheet pan then flip it over and dip other side.  I twist mine as well after I dip them.  Arrange them in pan.  The dough will fill up the pan so leave space in between.  Sprinkle the breadsticks with garlic salt or whatever other seasoning you would like.  Let rise until fluffy and fat (about 35-40 minutes in a nice warm place, mine is usually a partially warmed oven).  Bake at 350 for about 15 minutes or until just barely golden brown.  Let cool a couple minutes, then remove them from a pan onto a cooling rack or a platter with a dishtowel (they will get soggy if you leave them in the pan or just put them on a plate without a towel.)  Serve asap.  Enjoy!

Blackened Tilapia

I'm always looking for a creative fish recipe.

The basic breaded with lemon, or garlic Parmesan, though yummy, gets old.

I found this on the last package I bought and tried it out.

It is quite spicy, so if you like things a little milder, reduce the cayenne and chili powder.

The left overs made great fish tacos the next day!

1 lb tilapia fillets (about 4-5 depending on size)

1 T chili powder

1 t cayenne

2 tsp black pepper

1 T paprika

1 T onion powder

1/2 T garlic powder

1 t oregano

1 t ground thyme

1 t brown sugar

cooking oil

Combine dry spices together to create a rub.  Completely coat the fillets and allow to sit for 15-20 minutes before cooking.  Heat oil in a large skillet and add fillets.  Cook 2-3 minutes on each side or until cooked through. Serve while hot.

Curried Butternut Squash Soup

I tried this for the first time this month and loved it!

Sadly, the Johnson children did not.

It involved the dreaded ingredient, squash, and they claimed it was more like warm baby food.

Ahhh, the life of a mother.

I still plan to make it again, maybe just for me.

This recipe is to serve 4.

1 butternut squash  (I cheated on this and bought the prepared package in the store.)

1/2 T olive oil

4 T butter

1-2 Granny Smith apples, finely chopped

1 celery stalk, diced

2 carrots, peeled and diced

1/2 yellow onion, diced

1/2 t curry powder

16 oz chicken stock

1/2 c heavy cream

Salt and pepper to taste

If using a whole squash, slice in half and remove seeds.  Place on lined baking sheet and rub with olive oil.  Place cut side up and roast at 350 until tender and slightly browned.  (If you bought the precut package, microwave or bake until tender.)

Melt butter in large pot.  Add apples, celery, carrots, onion and curry powder. Saute until soft.  Add squash and chicken stock to the pot.  Bring to a boil, then reduce heat and simmer 20 minutes.  Remove from heat.  With a potato masher or blender, blend until smooth.  Return to low heat and add cream - just to heat through.  Do not boil.  Season with salt and pepper and serve.

*It is quite thick, so more stock or cream could be added to reach the desired consistency.

Texas Caviar

This is a favorite appetizer from my sister-in-law, Michell.

It makes enough for a party, so if it's for your family only, adjust accordingly.

It is great served with tortilla chips.

1 16 oz zesty Italian dressing

1-2 cans sweet corn, drained

1-2 cans black eyed peas, drained

3 large tomatoes, diced

2 green bell peppers, diced

1 red bell pepper, diced

1/2 bunch green onions, sliced

1/2 bunch cilantro, finely chopped

Combine all ingredients into a large bowl and stir.  Allow to chill before serving so flavors can marry.

Coconut Yams

This recipe is from my sister, Melissa.

If you need a yams dish, try this one out.

6 fresh yams

1 c white sugar

1/2 c milk

1/3 c butter

2 eggs

1 tsp vanilla

1/2 tsp salt

Topping

1 c coconut

1 c chopped pecans

1 c brown sugar

1/3 c flour

1/3 c melted butter

Boil whole yams in water until slightly tender, but still firm in the center.  Cool and peel skin.  Cut into 1 inch slices and layer in 9x13 pan.  Combine white sugar, milk, butter, eggs, vanilla and salt and pour over yams.  Combine all topping ingredients and mix together with a fork.  Spread over the top of the yams.  Bake uncovered at 375 for 35 minutes.

Lemon Meringue Pie

Yes, there are ways to make this faster with a box or can of pie filling.

For me, it's worth it to make it from scratch!.

Makes 1 pie.

1 baked 9" pie shell

Filling

1 1/2 c sugar

1 1/2 c water

1/2 t salt

1/2 c cornstarch

1/3 c water

4 egg yolks (beaten)

1/2 c lemon juice

3 T butter

1 t lemon zest (optional)

Meringue

4 egg whites

1/4 t salt

1/2 c sugar

Combine 1 1/2 c sugar, 1 1/2 c water and 1/2 t salt in a saucepan.  Heat to boiling.  Mix cornstarch and 1/3 c water to make a smooth paste.  Add to boiling mixture gradually.  Stirring constantly, cook until thick and clear.  Remove from heat.  Combine egg yolks and lemon juice.  Stir into thickened mixture.  Return to heat and cook, stirring constantly, until mixture bubbles again.  Remove from heat and stir in butter and lemon zest.  Cover and cool to lukewarm.

For meringue:  Add salt to egg whites, beat on high until frothy.  Gradually add 1/2 c sugar, beating until glossy peaks are formed. 

Stir 2 rounded T of meringue into lukewarm filling.  Pour filling into cool pie crust.  Pile remaining meringue on top and spread lightly over the filling and to the edges of crust to seal.  Bake in a 325 oven about 15 mins or un til lightly browned on the meringue.  Cool at least one hour before cutting.

Pumpkin Pie

This is straight from the Libby's Pumpkin can.

It's still the one I like best and I make it every year for the holidays.

It makes 2 pies.

2 unbaked pie shells

1 ½ c sugar                  

1 t salt                  

2 t cinnamon              

1 t ground ginger

½ t ground cloves

4 eggs

1 29 oz can pumpkin

2 12 oz cans evaporated milk

In small bowl mix dry ingredients.  In large bowl, beat eggs, then add pumpkin & sugar/spice mixture.  Blend well.  Gradually stir in evaporated milk.  Pour into shells.  Bake at 425 for 15 minutes, then turn down to 350 for 40-50 minutes or until knife inserted near center comes out clean.  Cool for two hours before serving.

* 3 ½ t pumpkin pie spice may be substituted for cinnamon, ginger & cloves.  Will alter taste slightly.

Pie Crust

This makes 1 9" pie crust

1 c flour                     

¼ t salt    

1/3 c shortening

¼ c cold water

1 T milk

Mix flour & salt.  Cut in shortening.  Lightly & quickly stir in water & milk.  Roll out or refrigerate.  For blind shell, bake at 425 for 10 minutes.

Cranberry Salad

 This recipe comes from the secret family file of my friend, Lynn G.

My kids don't all love it, but I could eat the whole thing myself.

I make half this recipe for our family and that is plenty.

It's so much better than regular cranberry sauce, in my opinion!

THIS IS A MUST AT CHRISTMAS AND THANKSGIVING

BE SURE TO BUY YOUR CRANBERRIES BEFORE THANKSGIVING

STORE THE EXTRA EITHER IN THE REFRIGERATOR OR FREEZER

DON’T EXPECT TO FIND CRANBERRIES IN DECEMBER.

2 bags crushed cranberries – put them through a food processor

1 ½ cups sugar

1 16 oz. can of crushed pineapple - drained

Combine these ingredients.   Mix and cover.   Place in refrigerator over night.

The next morning:

1 pint of whipping cream (NOT cool whip) whipped until pretty stiff.

Fold in the whipping cream into the cranberry mix. 

Add 1 bag of mini marshmallows (I use about 1/2 this amount)

Add 2-3 cups of chopped walnuts.

Stir together and chill.

Ribbon Jello

Ribbon Jello joined our Thanksgiving table in about 2001.

We were invited to eat at the Birkinsha's house and this was part of their traditional food.

We've had it at Thanksgiving ever since.

Make this one the day before (or even two days) to free up time for yourself.

 

Ingredients

1 3oz box of 6 jellos

(we used lime, lemon, orange, strawberry, blackberry fusion, grape, but any six that coordinate by flavor and go light to dark will work)

2 cups sour cream

Water

Directions

Boil 1 cup water in a 2 cup measure.  Add 1^st box of jello (I always start with lime even though lemon is the lightest color to give a base) and stir well. 

Remove ½ cup of the mixed jello and place in a separate small bowl.

In original 2 cup measure, add ¼ cup water and pour into 9x13 pan.  It will barely cover the bottom.  Allow to set in the fridge until solid.  The first layer, since still warm, will take up to one hour.  Don’t rush it.

After placing jello in fridge, add 1/3 cup sour cream to the ½ cup warm jello in separate bowl and whisk until smooth.  Allow this to sit on the counter and cool while the 1^st layer chills.  (Don’t refrigerate or it will solidify.)  Pour over 1^st layer.

As soon as you pour the sour cream layer of one flavor, start the process with the next flavor and allow both next layers to sit on the counter to cool.  This way, you keep the flow going and never have it too hot.  If the jello is too warm, it will melt the layers and run the colors, ruining all your hard work.  Except for the first layer, I do about 30 minutes between each one. 

Spinach Artichoke Dip

 This recipe is from my friend, Milly Ramsey.

She brought it over to share for Thanksgiving 2011 and I loved it.

It was even better with her homemade bread!

 

Sautee together:

1/4 cup butter

about 6 fresh garlic cloves, finely chopped/crushed

1 medium onion, diced

When onions are getting soft, add:

1 package (10oz.) fresh spinach, chopped well

1 can artichoke hearts, drained and chopped

When spinach is tender, add:

2 packages (8oz.) cream cheese, softened

1 to 2 containers (16oz.) sour cream, depending on consistency desired

When the mixture is warm, but not bubbling, add and heat until melted:

1 cup shredded Parmesan cheese

Transfer to a fondue pot or crock put to keep warm while serving.