Vanilla (Christmas) Caramels

by Jennie Jones // December 22, 2011 // No Comments

These caramels always bring a bit of nostalgia with them. The very taste brings fun childhood Christmas memories with family and and friends; “Skating” on the road in our snow boots and memories with my own children. This is a must have item at Christmas at our house. However, they are yummy any time of year!

You can “half” the batch if this is too many (can that be possible?)for your family.

Ingredients:
1/2 cup (1 cube) butter (real)
2 cups granulated sugar
1 cup brown sugar
1 1/2 cups heavy whipping cream
1 1/2 cups half and half
1 cups light corn syrup
1 1/2 tsp vanilla
wax paper

1. Butter 9 x 13 inch pan
2. Place butter in 5qt sauce/soup pan and begin melting on medium high heat
3. Add sugars and creams and stir with a wire whisk until well blended
4. Add corn syrup and stir with wire whisk until blended, continue stirring until mixture starts to boil
5. Stir with wooden spoon often until mixture reaches firm ball stage (240 F) approximately 35-40 minutes. Mixture will start to look like caramel.
6. Remove from heat and add vanilla stirring constantly until incorporated
7. Pour into prepared pan and let cool (about 4 hours)
8. While caramel cools, cut up sheets of wax paper about 3 x 4 inch
8. Cut into 1 inch squares and place on cut up sheets of wax paper – roll candy roll style – makes 70-90 pieces.
Enjoy!

Source: My mom and the ” A Taste of Oregon Cookbook”

Triple “Grilled” Cheese

by Jennie Jones // December 7, 2011 // No Comments

This is a twist on an old favorite and very easy. This is baked instead of grilled on French, Italian, or homemade Sweet Potato Bread. No butter is used, making it lower in fat. Baking also gives a light crispiness throughout the bread coupled with the blend of the three cheeses – this is Yummy!

Ingredients;
2 Loaves French Bread cut in half horizontally
Garlic Powder (optional)
8 slices cheddar cheese
3/4 cup shredded (not powdered) Parmesan Cheese
1 1/2 cups shredded Mozzarella Cheese

1. Place cut bread halves on cookie sheet
2. Lightly sprinkle halves with garlic powder
3. Place 4 slices of cheddar cheese on one side of each set of halves
4. Sprinkle Parmesan Cheese on opposite side of each set of halves
5. Sprinkle Mozzarella Cheese on top of Parmesan Cheese
7. Bake at 400 for 10-15 minutes depending on how crispy you like your bread
8. Remove from oven, place halves together, and cut in desired lengths – Enjoy!

Source: A Jennie original

Chicken Cordon Bleu – Super Easy

by Jennie Jones // November 2, 2011 // 7 Comments

We love the flavor of Chicken Cordon Bleu, however, it can be time consuming. This recipe combines the yummy flavors of the dish. Omits the gravy making it less work and calories!

Ingredients:
12 boneless skinless chicken tenders
Lemon Pepper
Dried chopped onions
12 slices of deli style ham – I use honey ham
6 slices Swiss Cheese
1 1/2 cups Corn Flake Crumbs (crushed Corn Flakes)

1. Spray a 13 x 9 inch pan with non-stick spray
2. Arrange chicken pieces in pan and sprinkle lightly with Lemon Pepper and Dried Onions
3. Place ham slices on top of each other and cut in half – place two half pieces on each chicken tender
4. Cut cheese slices in half to make 12 pieces – place one piece on each chicken tender
5. Sprinkle corn flake crumbs on top. Cover with aluminum foil
6. Bake in 400 degree oven for 30 min. Removing foil the last 10 minutes.

This can be frozen for up to 2 months. Freeze before baking.

Source: A Jennie Original

Bow Ties with Pesto, Feta, and Grape Tomatoes

by Jennie Jones // October 19, 2011 // 1 Comment

This is in honor of one of my favorite grocery stores (Kroger) that has since closed in our area. This recipe came from a conversation with a “guest chef” at a Kroger while we were in Ohio. (Do you spend too much time in a grocery store if the guest chef knows you?) It has been adapted by one of our daughters and is a favorite “go to” recipe for a side or a Main dish.

Ingredients:

1# Bow Tie Pasta (farfalle) 4 oz Angelino’s Pesto (or other brand with Basil)

3-4 oz (to taste) flavored crumbled feta cheese (we use the one with sun dried tomatoes)

1/2 pint Grape Tomatoes or 2 medium Roma tomatoes chopped

8 Fresh Basil leaves chopped or 1/2 tsp dried basil

Kosher Salt and fresh ground black pepper if desired

1. Bring a large pot of water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes.

2. Drain the pasta and run it under cold water just until it stops steaming.

3. Put the pasta into a large serving bowl and stir in the pesto until pasta is coated.

4. Toss in feta, basil and tomatoes.

5. Season with salt and pepper if desired

Main Dish Ingredients:

2 Cups diced or shredded chicken or beef
1 cup shelled Edamame
3/4 cup pine nuts (optional)

Source: Adapted from a Kroger’s Chef’s recipe

Franken-Fingers

by Jennie Jones // October 18, 2011 // 4 Comments

I saw something like this last October passing by a Singles Ward Potluck. “That’s too cool!” I said to myself. So here it is: a simple spooky snack!

Ingredients:
Pretzel Rods
Vanilla Almond Bark
1 T Crisco (vegetable shortening…not oil, butter or margarine. It says so on the almond bark package =)
Green food coloring
Twizzlers Nibs

Have a piece of wax paper ready on a cookie sheet or such.
Melt the candy coating and shortening using your preferred method (microwave/double boiler) and stir in a few drops of green food coloring to form a Frankenstein skin tone.
Dip the pretzel rods into the candy coating, leaving about an inch or more for holding onto
Lay the pretzel rod out on the wax paper to dry and immediately press 1 “Twizzlers Nibs” onto the end of the pretzel rod for the red fingernail. Dry at room temperature or in the refrigerator.

Enjoy…Mwaaa ha ha ha ha!

Hot Cocoa Mix

by Jennie Jones // October 12, 2011 // 2 Comments

This is a family must have and is so easy. Be creative – Sprinkle different flavors of the powdered creamers into individual servings (we like French Vanilla and Cinnamon). My favorite however, is melting a little bittersweet chocolate and drizzling it in – Yum! We use a a Cocoa-Motion to “whip” up a larger batch.

Ingredients:
7 cups Instant Powdered Milk
2 cups nondairy creamer
2/3 cup granulated sugar
2 cups powdered sugar
1 cup unsweetened good quality cocoa (I use Guittard All Natural high fat – don’t notice that last word)

1. Mix all ingredients in large container with a whisk until well blended – You can also mix this in a 2 gal zippy bag that you shake.
2. Store in 2 gal zippy bag or other container – stores up to 9 months

To make individual cups:
1. 1/3 cup mix
2. 8 oz warm water
3. A titch of milk or cream
4. Stir and enjoy

Source: Adapted from a Family Recipe and Make a Mix

Sugar-n-Spice Pumpkin Bread

by Jennie Jones // September 21, 2011 // No Comments

This bread is delicious and one of our families’ favorites. It works well as a muffin, freezes well (4-6 weeks max) and makes 5 medium loaves or two large regular loaves.

Ingredients:
4 eggs slightly beaten
3 cups sugar
1 cup vegetable oil
2 cups canned pumpkin
2 TBLS pumpkin pie spice
2 tsp baking soda
1 tsp salt
4 1/2 cups all purpose flour (whole wheat is yummy also)
2 cups chopped cranberries (optional)

Topping:
1/2 cup brown sugar
1 1/2 tsp cinnamon
2/3 cup finely chopped nuts (optional) pecans or walnuts work best

Mix ingredients together in small bowl with a fork – set aside.

1. Spray bread pans with non stick spray
2. Mix first 4 ingredients until blended
3. Stir in all dry ingredients plus cranberries if you are using them until well combined
4. Pour into greased pans
5. sprinkle Topping over bread
6. Bake at 350 for 40-50 minutes or until toothpick inserted in middle comes out “clean”
7. Remove bread from pans and cool on cooling rack

Source: Combined adaptation from my mom’s recipe and “The Hows and Whys of the Year Supply”

Easy Breakfast Casserole

by Jennie Jones // September 14, 2011 // No Comments

This is so easy and delicious! It is a very modified version of a Bisquick Recipe. This works well with sausage, ham, shredded beef, or hamburger and can be used as a main dish. Garnish this with chopped tomatoes and a sprinkle of Parmesan Cheese and use as an Appetizer. I often get requests to bring this dish to events and activities.

Ingredients:

1 lb Bass Farms Mild Sausage
1 large onion chopped
1 1/2 cups baking mix such as Bisquick
2 cups milk
6 eggs
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups grated baked potato or frozen hash browns (optional)
1/2 medium red pepper finely chopped (optional)

If using as an Appetizer:
2 large Roma Tomatoes finely chopped
1/3 cup shredded Parmesan Cheese

1. Heat oven to 400. Spray 13×9 cake pan with non stick spray and set aside.
2. Brown sausage in skillet and drain off excess fat
3. Return sausage to skillet and add chopped onion and pepper. Continue cooking for 3-4 minutes or until onion starts to soften – stirring often.
4. Mix baking mix, milk, and eggs together until well blended.
5. Fold cheese and grated potatoes into egg mixture.
6. Layer Sausage and veggies into prepared pan.
7. Pour egg mixture over sausage
8. Bake at 400 for 20-25 minutes

For Garnish:
Sprinkle top with chopped tomatoes and cheese

Source: Adapted from Original Bisquick

“Most Delicious” Baked Macaroni and Cheese

by Jennie Jones // September 7, 2011 // No Comments

In our home there has been a quest for the “most delicious” Macaroni and Cheese. One of our daughters has looked through and tried many recipes. This recipe has been created using many things gleaned from this search and is one of her favorite things to make and eat. It is yummy anytime of the year.

If you don’t have time to bake it; you can eat it after the cheesy sauce has been stirred in and sprinkle extra shredded cheddar on top.

This also freezes well – up to 6 weeks. Do not “bake” before freezing .

Ingredients:
2 cups dry macaroni noodles cooked and drained (cooking 1 less minute than required if baking it).
1.5 – 2 cups Shredded Sharp Cheddar Cheese
Non-Stick Spray

Cheesy Sauce:
1/4 cup butter
1/3 cup flour
3 cups milk
1/3 cup shredded Mozzarella Cheese
1/2 cup shredded (not powdered) Parmesan Cheese
1/2 tsp ground pepper

The Cheesy Sauce can be made in the Microwave or on the stove top. The method is the same.

1. Melt butter in 8 cup microwavable bowl.
2. Stir in flour with a wire whisk until smooth.
3. Very gradually add milk, stirring smooth with each addition.
4. Microwave for 1 minute.
5. Add Cheeses until blended, Microwave for 1.5 minutes, and Stir
6. Microwave 30 seconds at a time stirring well after each time until sauce is slightly thick and bubbly.
7. Add pepper, stir until incorporated.
8. Assemble

Assemble:
1. Spray casserole dish with non-stick spray, place a layer of cooked macaroni in dish.
2. Pour white sauce over to cover.
3. Sprinkle with grated Sharp Cheddar Cheese.
4. Repeat layers ending with cheese.
5. Bake at 350 degrees for about 30 minutes or until it bubbles at the edges.

Source: Created from many ideas – by Angela

Pumpkin Chocolate Chip Cookies

by Jennie Jones // August 31, 2011 // No Comments

These cookies are nummy and nostalgic.

They remind me of many fall things – raking leaves and jumping in them, hay rides, the crunch of a fresh picked apple, football games, the harvest, the way the air smells in the late afternoon, and of course, watching – It’s the Great Pumpkin Charlie Brown. Families stopped what they were doing to watch this. Friends came over because this was something to enjoy. It only came on once. There was no such thing as a DVD or a DVR. If you missed it you missed it.

In honor of The Great Pumpkin – Enjoy.

If your not a fan of pumpkin this works well with pureed Sweet Potatoes or Carrots.

Ingredients:

1 cup butter

2 cups packed brown sugar

2 eggs

2 cups canned pumpkin

1 teaspoon vanilla

2 tsp baking powder

2 tsp ground cinnamon

1 tsp baking soda

1 tsp ground nutmeg

4 cups all purpose or whole wheat flour (if you grind your own wheat, soft white works best)

2 cups mini semi sweet chocolate chips

1 cup chopped walnuts or pecans (optional)

1. Pre-heat oven to 375

2. In a mixing bowl beat butter for 30 seconds.

3. Add brown sugar and beat until fluffy.

4. Add eggs, pumpkin, and vanilla; beat well.

5. Add dry ingredients and chocolate chips beating until well combined.

6. Stir in nuts if using them (Dough will be soft.)

7. Drop dough from a teaspoon 2 inches apart onto a greased cookie sheet.

8. Bake in a 375 oven for 8-10 minutes.

9. Cool on wire rack

Source: Adapted from Better Homes and Gardens