Stuffed Mushrooms

STUFFED MUSHROOMS from COOKS.COM

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1 lb. fresh mushrooms
1 lb. Jimmy Dean sausage
1 lg. pkg. cream cheese

Brown and crumble sausage. While cooking remove stems from mushrooms and chop fine. When sausage is brown, drain. Add chopped stems. Cook on medium heat an additional 5 to 10 minutes. Remove from heat and add cream cheese.

Stuff ingredients into mushrooms and cook in 400 degree oven until mushrooms are brown (about 10 minutes). Serve hot.

Additional stuffing can be put on French bread and browned under broiler.

For anyone from MST this is the recipe that Tina used for our party.

Meal in a Pumpkin

This was so cool! I was really really sick from morning (all day) sickness and couldn't make it to my Relief Society Halloween Enrichment. I was really bummed, I think it's the first one I've ever missed and after hearing about it I was REALLY REALLY bummed! My sweet friends brought me the dinner presentation that one of the sister's did. It was so neat. Here sat on my counter a pumpkin gutted and used as a baking dish! Since I was pretty much absent from the kitchen for a month and a half and Jed had tons of homework, we didn't garnish the pumpkin.

Medium sized pumpkin (4 pounds)

1 1/2 pounds lean ground beef

1/3 cup chopped green pepper

3/4 cup chopped celery

3/4 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup soy sauce

2 tablespoon brown sugar

1 (4-ounce) can mushrooms

1 (10.5-ounce) can condensed cream of chicken soup

2 cups cooked rice

Black olives

Steamed carrot

Whole cloves

Fresh parsley

1. Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool.
2. In a large skillet, combine ground beef, green pepper, celery and onion; cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity.
3. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350*F (175*C) for 1 1/2 hours.
4. Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose and whole cloves to make a mouth. Use fresh parsley leaves to make hair around the opening.

To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.

http://www.cooksrecipes.com/gmeat/meal-in-a-pumpkin-recipe.html

Maple Brined Turkey

Last year Jed's mom and two younger brothers came to our home for Thanksgiving. It was the best! I love when they visit (it's also nice to not have to drive to Twin)! I wanted them to just be able to RELAX so Jed and I did all the cooking! I loved it! Boy did I really feel like a wife after that!

Well I always stress out about meat. I don't want it to be too dry, but I defiantly don't want to feed anyone uncooked meat. I made Jed buy me a meat thermometer and I'm so glad! I searched online for a recipe for turkey that would taste traditional but better. THIS WAS A HIT! The brine made it SO moist! I'm so excited for Thanksgiving this year!

Ingredients

• 1-1/2 gallons water (24 cups)
• 1-1/2 cups pure maple syrup or maple-lavored syrup
• 1 cup coarse salt
• 3/4 cup packed brown sugar
• 1 8- to10-pound turkey (not self-basting)
• Cooking oil

Directions

1. For brine, in a 10-quart pot combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside.

2. Rinse turkey inside and out; remove any excess fat from cavity. Carefully add turkey to brine. Cover and marinate in refrigerator for 12 to 24 hours.

3. Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles.

4. Cover turkey loosely with foil. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving. Makes 12 servings.

P.S. We didn't have room in our refrigerator so I had had disinfect our cooler and we used very cold water and placed it on our back porch. It was cold enough here, in Logan, to not worry about the temperature rising too much.

I found this recipe on Better Homes and Gardens website (www.bhg.com)

Super Easy Pumpkin Cheesecake

This dessert is super-easy and makes a really impressive presentation. Plus, the whipped cream topping will hide any "cracks" in the cake's surface. There's no way you can mess it up, so give it a try today!

Note: This is a great recipe for making the day before a big event, such as Thanksgiving. Just be sure to allow yourself plenty of time to make the cheesecake and allow it to chill for several hours or overnight.

Prep Time: 0 hours, 40 minutes

Cook Time: 1 hours, 00 minutes

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 4 tablespoons (1/2 stick) melted butter
• 1/4 cup sugar
• 1 1/2 lbs. cream cheese, softened
• 1 14-oz. can sweetened condensed milk
• 1 14-oz. can pumpkin puree
• 4 eggs
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups whipping cream
• 1/4 cup confectioner's ("powdered") sugar

Preparation:

1. Preheat the oven to 350º F.
2. Add the 4 tablespoons of butter to a 10-inch or 12-inch springform pan and place it in the oven to melt.
3. Add the graham cracker crumbs and sugar. Stir.
4. Press the mixture into the bottom of the pan and 1/2 way up the sides.
5. Bake at 350º F. for 10 minutes.
6. Meanwhile, in a large mixing bowl, combine the cream cheese and sweetened condensed milk. Beat at medium-high speed until well combined.
7. Add the pumpkin puree, eggs, cinnamon, nutmeg, and ground cloves.
8. Beat at medium speed until smooth.
9. Scrape the sides of the bowl and beat again until the mixture is completely smooth. This may take 1-2 minutes.
10. Pour the mixture into the prepared springform pan.
11. Bake at 350º F. for 60 minutes.
12. Remove the cheesecake from the oven and place it on a wire rack to cool. Run a knife blade along the rim of the springform pan to release the edge of the cake; but do not remove the outer ring of the springform pan just yet.
13. Leave the cheesecake on the wire rack until it is completely cooled.
14. Remove the outer ring of the springform pan and place the cheesecake in the refrigerator for 2-3 hours or overnight.
15. Shortly before serving, prepare the whipped cream. Simply beat the whipping cream and confectioner's sugar until stiff peaks form.
16. Spread the whipped cream over the cheesecake. This will hide any "cracks" in the cake's surface, too!
17. Chill again until you're ready to serve.
    

Recipe from About.com

Dirt Pudding

1 and a half bags Oreos, crushed, set aside

1/4 cup butter or margarine, softened
8 oz cream cheesse, softened
1 cup power sugar
(Cream above 3 ingredients and set aside)

3 1/2 cups milk
2 pkg vanilla pudding or chocolate
(Mix together until slightly thickened)

Add 8 oz Cool Whip to pudding mix

Combine pudding and cream cheese mixtures together

Layer cookies and pudding mixtures. Make sure to end with cookies on top
Gummy worms, optional

Hannah's Chicken Enchiladas!

My good friend, Hannah, made this dinner once while I was staying at her house. Boy was it so good! Once I got out to BYU-I I started craving stuff from home. After getting recipes from my grandma and mom this one came to mind and shew emailed it to me!

Ingredients:

2-3 Chicken Breasts, cooked and drained
2 cans Cream of Chicken soup
1 can Cream of Mushroom soup
8 oz. Sour Cream
1 tsp. Cream of Tarter
10 oz. Shredded Cheddar Cheese
1 pkg Tortilla Shells

1. Mix all ingredients except chicken, cheese, and shells together.
2. Take one cup of mixture and spread in bottom of a 9x13 pan.
3. Take one more cup of mixture and set aside.
4. Mix chicken and cheese (except one cup cheese for top) together with remaining mixture.
5. Place the mixture evenly in shells and roll them up.
6. Place them in dish side by side.
7. Smooth remaining mixture over shells and then sprinkle with remaining cheese.
8. Cook at 350 degrees for 45 min.
9. ENJOY!

Recipe by Hannah Johnson!
Thanks Hannah!

Grandma's Chocolate Delight

So good! Gram always makes this for Holidays (and when we go home to visit)!

This does take a lot of cooling in between stages, so give yourself plenty of time.

Crust

1. Preheat oven to 350 degrees
   
2. Mix 1 cup Flour and 1 stick Margarine (softened) together.
3. Add 1/2 cup chopped pecans, mix well
4. Press into 9 x 13 dish and bake for 20-25 minutes, until light brown. Allow to cool.

White Layer

1. Mix 8 oz Cream Cheese, 1 cup Powered Sugar, and 1/2 teaspoon Vanilla together.
2. Fold in 1/2 of a 16 oz container of Cool Whip.
3. Pour over crust and refrigerate for 1 hour.
   

Chocolate Layer

1. Cook 2 boxes of Chocolate Pudding with 4 cups of Milk.
2. Add 2 tablespoons of Butter as it cooks.
3. Allow to cool.
4. Pour over white layer.
5. Refrigerate for 1 hour.

Topping

1. Frost with remaining 1/2 container of Cool Whip.
2. Sprinkle with Chopped Nuts.
3. ENJOY!

Recipe by Grandma Jane

Aunt Lynn's Divinity

WOW....that's all I can say. This is defiantly a two person job.....but so worth it!

You will need a candy thermometer.

Don't try to make Divinity on a rainy day. It won't turn out because of the humidity

1. Place 3 Egg Whites in a large glass bowl and beat until stiff.
   
2. In a large saucepan over low heat add:

• 4 cups Sugar
• 1 cup White Karo Syrup
• 3/4 cup Water

3. Stir until sugar dissolves, then cook without stirring to 255 degrees.
4. Remove from heat and pour (beating constantly) in a fine stream into the beaten egg whites.
5. Continue beating until it holds shape and loses it's gloss.
6. Add 1 teaspoon of Vanilla.
7. Drop by spoonfuls on waxed paper. Allow to cool until room temperature.
8. Store in an airtight container with wax paper between layers. Can store for 2 weeks!

Some Variations I found on a website

Cherry-Nut Divinity: Fold in 1/2 cup of chopped, well-drained maraschino cherries with the chopped nuts before spooning out mounds.

Strawberry Divinity: After beating your egg whites to the soft-peak stage, sprinkle a package of strawberry gelatin over the egg whites and beat again at medium speed until all of the gelatin has been incorporated. Increase your mixer speed to high and begin to add the hot syrup and continue as directed above. Garnish with a slice of fresh strawberry.

Peppermint Divinity: After beating your egg whites to the soft-peak stage, add 1/4 teaspoon of peppermint oil to the egg white and continue to beat on high speed for another minutes. **You may also add 3 drops of red food coloring. Then begin to add the hot syrup and continue as directed above. Garnish each mound with finely crushed peppermint candies.

Chocolate Divinity: After cooled dip half of Divinity piece in melted Baker's Chocolate and let cool.

Recipe by Aunt Lynn

Mom's Meat Loaf

Ingredients

Loaf

• 3 lb Hamburger
• 1 Egg
• 10 slices of Bread, pulled into pieces
• 1 package of Brown Gravy Mix
• 1 packet Lipton Onion Soup
• Salt and Pepper to taste

Glaze

• 1/4 cup Ketchup
  
• 1/4 cup Brown Sugar
• 1/2 cup BBQ Sauce (Master Piece is what we use)

1. Preheat oven to 375 degrees
   
2. Mix loaf ingredients and pat into shape
3. Cover and bake for 1 hour
4. Pour glaze over loaf and bake for an additional 15 minutes.
5. ENJOY!!
   

Strawberry Shortcake Trifle

This recipe was so good!!! We made the angel food cake instead of buying it! Also it's much better to tear it into pieces instead of cutting it into three layers. 1 large angel food cake For the custard: 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping, thawed For the glaze: 1 cup sugar 3 tablespoons cornstarch 3 tablespoons strawberry gelatin (recommended: Jell-O) 1 cup water 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters) Whole fresh strawberries and mint leaves, for garnish Slice cake, using a serrated knife, horizontally into 3 equal layers. For the custard: Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside. For the glaze: In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries. For assembly: Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Recipe Summary Difficulty: Easy Prep Time: 5 Inactive Prep Time: 10 CookTime: 5 Yield: 10 to 12 servings User Rating

By Paula Deen 2007 Episode#: PA1004
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.

German Monsters

Eat these like pancakes! Yummy with syrup and/or berries on top!

If the mixture (especially the egg) is frothy, the monsters will bubble and climb up the sides while baking!

Ingredients

• 6 eggs
• 1 cup milk
• 1 cup flour
• Dash of salt
• 1/2 stick of butter
  

1. Heat oven to 400 degrees. While preheating, melt butter in 9 x 13 pan.
   
2. Mix eggs in blender until very frothy.
3. Add milk to eggs and blend well.
4. Add flour and salt and blend well.
5. Pour into pan and bake for about 18 minutes or until golden brown.
6. ENJOY!

Recipe by Heidi Butler

Grandma's Chicken and Homemade Noodles Over Mashed Potatoes.

Sorry no picture yet.....Jed says that means I have to make it soon! :O)

My family (especially my dad and grandma) don't really follow recipes and that's how I learned to cook....so that's how I cook. Hopefully I can explain well!

Ingredients

• 4 or more Chicken Thighs
• 1 large can of Chicken Broth
  
• Eggs
  
• Self-Rising Flour
• Your Favorite recipe for Mashed Potatoes

1. Boil thighs in large pan. You'll want to boil them for a couple hours to get a rich broth.
2. Remove thighs and allow to cool. Remove skin and tear chicken into small pieces and stir in chicken and can of broth in pan of homemade broth.
   
3. For the noodles, my grandma says it's 2 eggs and 1 cup of the self-rising flour. BUT out here in Logan, UT it seems that it's too dry. I use 3 eggs and 1 cup flour then slowly add a little more flour until I get to a little more sticky than pie crust dough.
   
4. On a floured counter top roll out dough and cut into thin slices.
   
5. Drop noodles into boiling water and cook until noodles drop to the bottom (roughly 15 minutes).
   
6. Spoon over mashed potatoes and ENJOY!

I usually make this dinner with country green beans, fried apples and biscuits.


To cut noodles, you can use a knife, pizza slicer, or (my favorite) a dough cutter...I found mine at Kitchen Kneads here in Logan. I know they sell them as a different name, but I can't remember. Here's a picture of one similar to mine.

Recipe from my Grammy!

Dad's Sweet Chili

This Chili is really, really yummy! You want this on all day long..... Like most Chili it's always better the second or third day! Sorry I don't have the ounce sizes for the cans....that's just not how my dad cooks! LOL

Ingredients

• 1 1/2 pounds Hamburger
  
• 1 large can of Tomato Juice ( I think 48 oz)
• 1 large can Diced Tomatoes (half the size of the juice can)
• 1 can Whole tomatoes
• 2 cans Spiced Chili Beans
• 1 medium Onion (chopped)
• 2 small cans of mushrooms (pieces and stems)
• 1 cup Sugar
  
• Chili Powder to taste (again that's how my dad does things!)

1. Brown hamburger in bottom of large pan and drain
2. Add all ingredients and bring to boil
3. Reduce heat to low boil and cover. Cook for at least one hour, but try to cook longer.
4. ENJOY!

This is so good frozen and heated for later use!

Recipe from my Daddy!

Grandma's Cheese Ball

Ok another of Jed's (and his mom's favorite)! Sometimes it's tough to find the Dried Beef ( aka chipped beef)... Here's what you are looking for:Ingredients:

• 1 8 oz package of Cream Cheese
• 1 Tb Onion (chopped)
• 3/4 can Dried Beef (Soak the beef to remove excess salt. Follow directions on jar)
• 1 t Worcestershire sauce
• 1 Tb milk
• Ritz Crackers

1. After soaked, tear beef into pieces.
   
2. Mix all (except Ritz) ingredients into round ball. If making as a snack during a game make it into a football shape! :O)
3. ENJOY!

Recipe from my Grammy!

Hot Wing Dip

ONE OF JED'S FAVORITES!! This is seriously simple!

Ingredients

• 2 8 oz Cream Cheese (softened)
• 2 13 oz Cans of Chicken (like Tuna) :O)
• 1 cup Hot Sauce (our favorite is Frank's)
• 1 cup Ranch Dressing
• 2 cups Shredded Cheddar Cheese
  
• Tortilla chips
  

1. Heat oven to 350 degrees.
   
2. In medium sauce pan heat chicken, hot sauce, and ranch dressing over low/medium heat. You want it to go to a soft boil and have the chicken become shredded. Stir occasionally.
3. Spread cream cheese evenly in a 9x13 pan.
4. Pour heated mixture over cream cheese.
5. Sprinkle cheese over mixture.
6. Bake for 30 minutes.
7. Let sit for 2-3 minutes and use paper towels to blot off most of grease.
   
8. ENJOY!!

Recipe from family friend, Jackie

Buckeyes (Ohio favorite. Tastes like Homemade Peanut Butter Cups)

Of course this isn't a picture of my buckeyes, but they look the same so here's the YUMMY recipe!


Ingredients

• 1 lb. Powered Sugar
• 1 1/3 Stick Butter (softened)
• 2/3 lb Peanut Butter
• 1 Bag Chocolate Chips

1. Mix sugar, butter, and peanut butter together until smooth and creamy.
2. I always roll the mixture into balls a little smaller that ping pong balls and put them on a cookie sheet. They are easier to work with if they have been in the freezer for 15 minutes.
3. Melt chocolate slowly and lowly on the stove top.
   
4. Use a fondue fork (or regular fork) to dip peanut butter mixture into chocolate. Do Not dip completely.
5. Place on wax paper to cool.
6. After cooled use finger to smooth out holes from fork.
7. ENJOY!!!!

Recipe from my mom!