Meatballs

~Kay Harline

Make some small meatballs or just use small weiners in package and put in sauce pan or Slow Cooker. Then add one regular jar of Grape Jelly and about a quart of Chili Sauce. Heat them all together and serve with toothpicks.

For meatballs:

1 lb Hamburger

1/2 sleeve Soda Crackers, crushed

1 Egg

Salt and Pepper to taste

Mix and roll into small balls and fry in frying pan until done. (no more pink)

French Bread

~Rachel Godfrey

2 1/2 cups warm water, divided
1 T. yeast
2 T. sugar, divided
3 T. oil
1 T. salt
6 to 8 cups flour
1 egg, beaten

1 T. dough enhancer* (optional)
1 1/2 T. gluten* (optional)

Dissolve 1 T. of sugar in 1/2 cup warm water. Sprinkle yeast over water and let it sit. In a large bowl, dissolve remaining 1 T. sugar, salt and oil in remaining 2 cups warm water. When yeast bubbles add 3 cups flour to water and oil mixture; mix, then add the yeast and remaining 3 cups of flour. Add enough flour to make a stiff dough - not sticky. Knead the dough for 10 minutes. Make into a ball and place in a lightly oiled bowl. Turn dough over once; cover. Punch down every 15 minutes for 1 hour (4 times). Shape into loaves, slit top cross ways, brush with well beaten whole egg. Let rise for 20 to 30 minutes. Bake at 400* F for approximately 30 minutes.
Makes 1 large loaf or 2 medium loaves.

*Most of the time I don't add the dough enhancer or gluten, but I find that when I do, the dough is slightly easier to work with and the texture is a bit improved.

Cheesy Garlic Bread

~Tracy Larson

1/2 c butter softened
1/4 c mayo
2 cloves of garlic minced
2 c cheese
chives or green onion

Sour Dough Bread - sliced

Directions
Mix butter and mayo together until smooth. Add garlic, cheese and chives. Blend together until it is a thick paste. Spread on slices of bread. Broil for 5 mins or until golden brown. Enjoy!

Spiced Orange Pork

~Mike Austin

4 (4 oz.) boneless pork loin chops *

½ cup orange juice

1/4 cup orange marmalade

2 teaspoons cornstarch

1/4 teaspoon cinnamon

Dash ground cayenne

2 tablespoons lemon juice

1 tablespoon chopped fresh parsley, optional

In large non stick skillet, over medium heat, brown pork chops on both sides. Add orange juice.

Reduce heat; and simmer 10 to 15 minutes or until pork is no longer pink. Remove from skillet. In a bowl combine marmalade, cornstarch, cinnamon, red pepper, and lemon juice. Combine well.

Pour into skillet cook until thickened, stirring constantly. Spoon sauce over pork chops. Garnish with parsley or sliced oranges.

4 servings - serve with steamed white rice.

Honey Mustard Ham Steak

~Mike Austin

1 lb ham steak

2 tablespoons honey mustard

Place ham steak on broiler pan. Spread ham with honey mustard. Broil 6 to 8 inches from heat for 4 to 5 minutes or until brown and bubbly (watch carefully to prevent burning)

4 servings

Roast Beef Roll-ups

~Mike Austin

1 (6 oz.) pkg. herb stuffing mix

1 2/3 cups water

1/4 cup butter or margarine

6 (2 oz.) slices cooked roast beef (from the deli), 1/4 inch thick

1 pkg your favorite gravy mix

Prepare stuffing mix as directed on package, using 1 2/3 cups water and 1/4 cup margarine.

Place stuffing mixture on each slice of roast beef. Roll up enclosing stuffing. Place beef rolls, seam side down, in an ungreased 8 inch square dish.

Prepare gravy according to packet directions. Heat and pour over beef rolls. Cover with microwave-safe waxed paper. Microwave on HIGH for 8 - 10 minutes, rotating dish once halfway through cooking.

6 servings

Broccoli

~Mike Austin

Cook 2 cups of broccoli and stir in:

1 to 2 tablespoons orange juice and 1/2 teaspoon toasted sesame seed or

1/2 cup chopped red bell pepper and 1 cup cooked, sliced mushrooms or

1 to 2 tablespoons orange juice and 1/3 cup mandarin orange segments or

1 tablespoon margarine or butter, 2 teaspoons soy sauce, and 1/4 cup cashews or

1 tablespoon margarine or butter and 1 or 2 teaspoons dried dill weed or

1 tablespoon margarine or butter, 1 teaspoon grated lemon peel, and 1/2 teaspoon dried tarragon

Carrots

~Mike Austin

Cook 2 cups of carrots and stir in:

2 teaspoons honey and 1/2 teaspoon dried mint leaves or

1/3 cup pineapple chunks, 1 to 2 tablespoons pineapple juice, and 1/2 teaspoon dried parsley flakes or

1/2 cup chopped apple and 2 teaspoons lite maple syrup or

1 tablespoon margarine or butter and 2 tablespoons apricot preserves or

1/4 cup raisins, 1 tablespoon margarine or butter, and 1 teaspoon grated orange peel

Corn

~Mike Austin

Cook 2 cups corn and stir in:

1/2 cup chopped green bell pepper and 1/2 teaspoon dried Mexican seasoning or

1/2 cup chopped red bell pepper and 1/4 teaspoon dried basil leaves or

1/4 cup chopped red onion and 1 teaspoon sugar or

1 tablespoon margarine or butter and 1 teaspoon purchased barbeque seasoning

2 tablespoons chopped green chilies, 1 tablespoon margarine or butter, and 1/4 teaspoon chili powder or

1 tablespoon margarine or butter, 1/2 teaspoon dried basil leaves, and 1/2 teaspoon

dried oregano leaves.

Beans

~Mike Austin

Cook 2 cups of beans and stir in:

1/2 teaspoon caraway seed and 1/4 cup chopped apple or

1/2 teaspoon dried basil leaves and 1/4 cup chopped red onions or

1/4 cup seasoned croutons and 1 cup sliced, cooked mushrooms or

1/4 cup sliced water chestnuts, 1 tablespoon margarine or butter or sesame hot chili oil,

and 1 tablespoon soy sauce or prepared teriyaki sauce

Cranberry Almond Quinoa Salad

~Tracy Larson

Ingredients:

2 c quinoa

1 c dried cranberries

1/2 c corn

½ c toasted slivered almonds

¼ c red onion

¼ c balsamic vinegar

1 ½ T olive oil

2 cloves of garlic

Directions:

Combine 4 cups of water (I added chicken stock to add more flavor) and 2 cups of quinoa in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer for 15 minutes or until the water is absorbed. Cover and let stand for 5 minutes.

Combine cooked quinoa, dried cranberries, corn, toasted almonds, and onions. Mix well. In a small bowl, whisk together vinegar, oil, and garlic until well blended. Pour over quinoa mixture. Toss until well blended. Chill in refrigerator for at least 30 minutes before serving.

Pasta with Feta and Sun-Dried Tomatoes

~Rachel Godfrey

Ingredients:

1 (16oz.) pkg. bow tie pasta

1/4-1/2 cup olive oil

4 cloves garlic, crushed

3-4 oz. sun-dried tomatoes (I use the ones packed in olive oil from Costco)*

1 (8oz.) tub of tomato basil Feta cheese, crumbled

1 cup Parmesan cheese

1 bunch fresh cilantro, chopped

salt and pepper to taste

Directions:

Cook pasta in salted water. Return to pot and add olive oil, garlic, tomatoes, feta cheese, and Parmesan cheese. Stir in cilantro and salt and pepper. Serve warm, room temperature, or cold. The secret is in stirring in all the ingredients while the pasta is hot or it will clump together.

*If you use the dried tomatoes instead of olive oil packed, soak them in the olive oil while you cook your pasta.

Fruit & Cookie Salad

~Katie Hall

Ingredients:

2 c. buttermilk

1 large package vanilla instant pudding mix

8 oz. cool whip

1 large can mandarin oranges, drained

1 large can pineapple tidbits, drained

1 package E.L. Fudge Striped Cookies

Directions:

1. Mix dry pudding mix and buttermilk

2. Fold in cool whip, oranges, and pineapple

3. Refrigerate at least 2 hours

4. Crumble cookies (I do it in a zip lock bag) and mix in just before serving.

Orange Jello Salad

~Celeste Parks

Ingredients:

6 oz. orange Jello

4.3 oz. lemon Cook & Serve pudding

1 can mandarin oranges, drained

1 pt. whipping cream, whipped (or 12 oz. cool whip)

Directions:

1. Make orange Jello according to directions on package, but use 1 1/2 c. cold water, instead of 2.

2. Make the lemon pudding according to directions on the package.

3. Mix the Jello and the cooked pudding together in a bowl and add drained mandarin oranges.

4. Pour into a 9 x 13 and let set overnight.

5. Top with whip cream before serving (can add more oranges on top for a decorative touch!).

Zucchini Brownies

~Tracy Larson

Serves 24 (makes one 9 x 13 pan)

Ingredients

• 1/2 cup vegetable oil

• 1 1/2 cups white sugar

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 cups shredded zucchini

• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. Note: The batter is dry, but don’t worry, the zucchini adds tons of moisture and they will turn out like fudgy brownies. For more cake like texture, add one egg

Stuffed Zucchini

~Shauna Pusey

6 med. Zucchini

½ onion, minced
2 tbsp butter

2 tomatoes
1/3 c. fresh Parmesan Cheese

¾ c. buttered breadcrumbs

Cut raw zucchini in half, lengthwise. Scoop inside and mix with onion. Stir and mash gently as you sauté in butter. Add peeled, chopped tomato and salt and pepper to taste. Cover and cook 5 min on med/low. Fill zucchini shells with mixture and place in buttered baking dish. Sprinkle with breadcrumbs and fresh cheese. Bake 20 min at 350 uncovered.

Sausage and Veggie Casserole

~Shauna Pusey

1 reg. package Jimmy Dean Sausage

1 large onion, finely chopped

2 sticks celery, finely chopped

¾ c. chopped yellow pepper
1 c. fresh chopped spinach

4 large tomatoes,sliced with juice
1 tsp. salt

2 med. Peeled potatoes, sliced in thin circles, red potato possibility

¼ tsp fresh ground pepper

1 ½ C. milk plus 1 tsp. dry mustard

¾ c. sliced almonds
1 c. grated cheddar cheese

Lightly brown sausage and drain fat being careful to keep sausage moist. Sauté onion, celery and chopped yellow pepper in 1 tbsp. butter until slightly soft. Mix with sausage. Lightly butter 9x13 Pyrex and layer bottom with potatoes. Scatter spinach over top. Pour milk mixture over veggies.
Layer with tomato slices. Sprinkle salt and pepper. Spoon sausage mixture over all. Sprinkle sliced almonds, then grated cheese. Cover with foil and bake 50-55 min at 350 degrees. Don't bake too long.

Heavenly Veggies

~Shauna Pusey

2 tsp. butter

3 C. Broccoli tops-no stems
½ C. chopped onion

1 (8oz) can water chestnuts
4 carrots, cut into 1 in. diagonal slices

3 C Cauliflower florets

Sauté onions and water chestnuts in butter until tender. Add remaining
veggies. Add ¾ cup water and cover with tight lid to steam veggies until
crisp- about 6 minutes. Drain and put in buttered casserole dish.
Topping
1 c. (1/2 pint carton) whipping cream 1 c. Mayo
1 c. grated med cheddar cheese ½ c grated Parmesan cheese
Whip cream. Then fold in mayo and cheeses and gently fold in veggies. Bake
for 45min. at 350 degrees until slightly golden brown. Delicious!

Ratatouille

~Shauna Pusey

A Yummy Hot Dish Using Your Fresh Garden Vegetables

4 med. Ripe tomatoes (I prefer to remove the skins)-Place very thin slices
of tomato retaining all juice, in a medium bowl and break apart slightly
with fork.
Stir ¼ c. Salad oil, 1 ½ tsp. salt, 1 generous tsp. crushed, fresh or dry
basil, ½ tsp. freshly ground pepper and add to tomatoes and set aside.

Wash and prepare the following vegetables:
Cut 3 small zucchini and 3 small crookneck squash into ¼ inch circles. Set
aside.

Wash and cut the following vegetables and blanch in a large kettle of
boiling water that barely covers all for about 5-6 minutes. All vegetables
should still be crisp (do NOT cook through).
*1/4 lb. green beans with both end tips snapped off, 2 large carrots, peeled
and cut in ¼ inch circles, 1 large white potato, peeled and cut in ¼ inch
circles, 2 medium onions peeled and cut in ¼ inch circles, 1 yellow or green
bell pepper cut in 2 inch squares, 2 stalks celery cut in ½ inch slices, and
1 small eggplant peeled and sliced in ¼ inch circles. Using a colander,
drain off all water after blanching.

Generously butter a large glass 10x13 or 15 casserole, and arrange layers in
the above order*, starting with beans. Drizzle 3 tbsp. melted butter across
top. Then, sprinkle top with 1 pk of Good Seasons Italian Dressing mix.
(this is a must) Stir tomato mixture slightly and pour slowly over veggies,
coating as much as possible, but do not stir through. Cover with foil and
bake at 375 degrees for 40 min. Remove from oven and remove the foil
covering.
Gently lift top layer, and add the zucchini, yellow crookneck squash, (and
fresh, sliced mushrooms if desired)

1. Return to oven uncovered. Bake 20 min more until veggies are tender.
Some may prefer their veggies a little firm or crisp. Check after 10 min.
Sprinkle with fresh grated Parmesan cheese. Yummy served with
butter/toasted French bread slices.

OR ********************A Favorite Sauce in French Chef's
tradition**********
2. Add this mixture to casserole before it is returned to the oven.
This is a delicious addition as a true French touch to the above Ratatouille
recipe:

Beat thoroughly together, 2(8oz) very soft cream cheese, 1 can cream of
chicken soup and scant ½ soup can of milk over med. Heat. When creamy
mixture is hot and smooth, not boiling, pour over top and gently lift into
vegetable casserole. Cover again and return to oven for 20 min. or until
topping is bubbly and vegetables are tender, as you prefer.

Cooked slices of chicken breast, tender beef strips or slices of Italian
sausage may also bee added to garnish.
Serves 8 (or 12 if vegetables are increased).
After dinner, watch the movie "Ratatouille with the family.

Peanut Butter Bars

~Katie Hall

Ingredients:

1 C. peanut butter

6 TBS. butter, softened

1 1/4 C. sugar

3 eggs

1 tsp. vanilla

1 C. flour

1/4 tsp. salt

1 pkg. milk chocolate chips, divided

Directions:

Preheat oven to 350 degrees. In a large mixer bowl, beat peanut butter and butter until smooth. Add sugar, eggs, and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate chips. Spread into 9 x 13 pan. Bake for 25 - 30 minutes until edges begin to brown. Remove from oven and immediately sprinkle remaining chocolate chips. Let stand 5 minutes or until chocolate chips become shiny and soft. Spread evenly over the top. Cool completely and cut.

Strawberry Marshmallow Pie

~Abby Viveiros

Graham cracker crust
24 Large Marshmallows
1/4 C. Water
1 C. Whipping Cream
3 C. Strawberries, sliced

Melt marshmallows in water. Refrigerate until cool but not set. Whip the cream and then fold into marshmallow mixture. Fold in strawberries and pour into crust. Chill until set.

Raw Almond Joys

~Annette Harkness

Recipe #1

CHOCOLATE version

3 C shredded coconut, unsweetened (Good Earth)

1 1/2 C organic cocoa powder (Good Earth)

1 C (grade B) maple syrup (Good Earth)

1/3 C coconut oil

1 T vanilla

1/2 tsp salt

Combine all ingredients and stir well, or use a standing mixer with a paddle attachment. Scoop out the dough onto the parchment paper with a small ice cream scoop.

Recipe #2

VANILLA version

3 C shredded coconut, unsweetened (Good Earth)

1 1/2 C almond meal (almonds blended briefly in a high speed blender - should be chunky, not almond flour)

1 C (grade B) maple syrup ("on tap" at Good Earth)

1/3 C coconut oil

1 T vanilla

1/2 tsp salt

Combine all ingredients and stir well, or use a standing mixer with a paddle attachment. Scoop out the dough onto the parchment paper with a small ice cream scoop. I like to drizzle a chocolate sauce over these.

Chocolate Sauce (for Vanilla version)

3/4 C coconut oil

1/2 C cocoa powder

1 T vanilla

1/4 C agave

Mississippi Mud

~Kay Harline

Preheat oven to 350 degrees. Bake for 30 to 40 min.

2 cubes margarine or butter

1 1/2 cup flour

2 Tbsp cocoa

1 tsp. vanilla

4 eggs

1 1/3 cup coconut

1 1/2 cup nuts chopped

Mix together and bake.

Take out of the oven and spread 1 jar Marshmallow Creme over top.

When cool frost with the frosting recipe below.

1 pound powdered sugar

1/2 cup evaporated milk

1/2 cup cocoa

1 cube margarine or butter

I used butter.

Serve after frosting sets a while.

Almond Cream Confections

~Loree Pettit

In a heavy sauce pan, combine:

1/2 cup butter

1/4 cup sugar

2 tablespoons cocoa

2 teaspoons vanilla

1/4 teaspoon salt

1 egg, beaten

Cook over low heat, stirring constantly, until butter is melted and mixture begins to thicken.

Stir in:

1 cup sliced almonds, lightly toasted

1 3/4 cup vanilla wafer crumbs

1/2 cup coconut

Press mixture into ungreased 9 inch square pan. Cover and chill.

1/3 cup butter, softened

1/4 cup milk

1/2 teaspoon vanilla

3 cups powdered sugar

Beat at high speed. Spread over crust. Cover and chill several hours.

Place 1/4 cup semi-sweet chocolate chips in Ziplock sandwich bag. Place in mug or bowl of hot water until melted. Snip a small hole in one corner to drizzle.

Cut into 36 squares. Arrange on a platter. Drizzle with chocolate.

Note: I use a foil pan so the bars are easier to cut. Before cutting bars, clip the corners of the pan and peel the sides down.

Chess Cake - (A Southern Tradition)

~Melanie Power

Ingredients:

• 1 (18.25 oz) package yellow cake mix
• 2 eggs
• 1/2 cup butter, melted
• 
  
• 1 (8 oz) package cream cheese, softened
• 1/2 cup butter, melted
• 2 eggs
• 4 cups confectioners' sugar

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pan.
2. In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter. Put into prepared pan.
3. In another bowl, beat cream cheese until smooth. Blend in 1/2 cup melted butter and 2 eggs. Gradually beat in the confectioner's sugar. Pour over the crust mixture already in the pan.
4. Bake for 1 hour. Cool...as in "awesome"

Cream Puffs/Eclairs

~Tracy Larson

Bring to a boil:

1 Cup Water

1 Cube Margarine

Dash Salt

Remove from heat. Add 1 Cup flour and stir until stiff. Allow mixture to cool enough so you don’t cook the eggs. Put mixture into mixing bowl and slowly add 4 eggs, one at a time. Mixing thoroughly until completely incorporated before added the next egg. Spoon or pipe the dough onto a cookie sheet.

Bake for 40 minutes with a starting temperature of 425. Reduce temperate 25 degrees every 10 minutes. So you bake them at 425 for 10 minutes, 400 for 10 minutes, 375 for 10 minutes, 350 for 10 minutes. Check them when you lower the temperature to 350 so as to not overcook them. They may not need the full 10 minutes depending on the size of the cream puffs/éclairs.

Pudding:

1 pkg. Large Instant Pudding (5.1 oz)

2 ½ Cups Milk

Combine and let set.

1 cup whipping cream (whipped)

Fold the whipping cream into the pudding.

Frosting:

1 ½ Cups Powdered Dugar

½ Cup Melted Butter

1 T water

1 tsp Vanilla

2 tbsp. Cocoa.

Add all ingredients and beat well.

WELCOME!

Welcome to the new Cascade 4th Ward recipe blog! I am so excited to have a new resource for recipes! I will post recipes as I get them. If you ever have any recipes you want to share, please email them to me at k_t88@yahoo.com and then I will get them on the blog. If you have a picture and would like to post it, send that to me too. Thanks and

Bon Appétit!