Mississippi Mud Pie

Preheat oven to 325.

Crust:
1 cup flour
1 cube butter (melted)
1 cup chopped nuts (I used pecans)
Mix and pat into 9x13 and bake for 20 min. Let cool.

First layer:
12 oz. cream cheese, softened
1 1/2 cups powdered sugar
1 1/2 cups whipped topping
Mix cream cheese and powdered sugar. Fold whipped topping in. Smooth over cooled crust.

Second layer:
1 small pkg. chocolate pudding
1 small pkg. vanilla pudding
2 1/2 cups milk
Mix and smooth over first layer.

Put a layer of whipped topping on top, garnish with nuts or shaved chocolate or toffee bits, etc. Chill until serving.

Gingerbread Pigs

By request, here is my recipe for the gingerbread cookies I brought to this year's Christmas party. I got this from the old Betty Crocker's Cooky Book. They've reprinted this book recently, but the recipes were "updated", so I had to hunt down a vintage copy for my own. I grew up with this "cooky book", and there are many family favorites in here. Very many. Mom's copy is in tatters, no longer in it's cover, pages stuffed in a large envelope to keep them from getting lost. We like cookies. If you should ever run across one of these in a used bookstore or antique shop, I will gladly pay you for it. Some of my siblings are still trying to hunt one down for themselves.

Sorry about the smudges. This is a well-used page in the book. Even though I like butter instead of shortening for most cookies, I use shortening, just like it says. I did make one little change to this when I made them last. I didn't have any allspice, and I remembered a friend of mine puts anise in hers, so I crushed about a teaspoon of anise with my mortar and pestle, and put that in instead. I usually under-bake them a bit. I think they're softer that way. When I check mine at 10 minutes, there is a little imprint left, and I take them out anyway. I baked one pan a bit longer, but those were somewhat harder (they were at the bottom of the jar, so you probably didn't get one of those). I like them soft. Mine may be a bit more than 1/4 inch thick when I roll them out as well - I'm just guessing, though. Oh, and, because we're in Utah, at high altitude, I don't bother with dipping (carefully scooping the flour into your measuring cup and leveling off) or sifting my flour when I make any baked goods. We need to add more flour here, and I finally realized a few years back why I don't think I do add more. I scoop my flour and shake or tap the cup until it's level, which packs a little more flour in each cup. You'll know if yours is the right amount more if the dough isn't sticky to touch. You will need a little more flour on the counter when you roll it out, but you shouldn't need a lot more. If you seem to need a lot on the counter, knead some more flour into the dough, and then try rolling out again.

(Side note for flour: I use Gold Medal, always, for cookies. Western Family has a blend of other grains in with their flour, which I think gives it an odd flavor, and also makes it react differently in your baked goods. I use Lehi Roller Mills for breads. Used to use Gold Medal, and it was good bread, but then I tried the Lehi (Costco has the 25 lb bag for about $7), and I've never gone back. It does seem a little heavy for cookies, though, so that's why I have both.)

I use the pig shape because that's a traditional Scandinavian shape for Christmas, and I happen to like pigs, so it makes me happy to eat a gingerbread pig.

Chicken and Cream Cheese Dip

Heres the recipe for the dip I brought:

2 cans cream of chicken
1 can diced jalapenos
2 blocks cream cheese
1 large can cooked chicken, with a little of the broth

Warm all ingredients and eat with chips.

I actually halfed this last night and made it with diced chillis instead, 1 can cream of chicken, 1 cream cheese, and a whole can of shredded chicken from Costco, and some of the broth.

LOVED the book, can't wait for next month :)

pumpkin fudge

I got the recipe from this book:

which it appears may not be in print anymore, so I don't feel bad about sharing the recipe. The book has a cute gift presentation for each of the recipes. Lots of other great recipes in the book, too, so if anyone wants to borrow it, let me know. (Or, you can get a used copy on Amazon for .01 to 2.99)

Creamy Pumpkin Fudge

1 1/2 c sugar

2/3 c evaporated milk

1/2 c canned pumpkin

2 T butter

1 1/2 t pumpkin pie spice

1/4 t salt

2 c mini marshmallows

12 oz pkg vanilla baking chips

1/2 c chopped walnuts or pecans, toasted

1 t vanilla

Line an 8" square pan with aluminum foil, grease foil.

Butter sides of a heavy medium saucepan.

Combine sugar, evaporated milk, pumpkin, butter, pumpkin pie spice, and salt in saucepan.

Stirring constantly, bring mixture to a boil over medium heat; boil 12 minutes.

Remove from heat. Add marshmallows, vanilla chips, nuts, and vanilla; stir until marshmallows and chips melt. Pour into prepared pan. Chill until firm. Cut into 1" squares. Store in airtight container in fridge.

my notes on this: The total cooking time here may need adjustment depending on the weather or whatever. Basically you're looking for the mixture to reduce to about 1/2 and thicken/darken.

If you don't have pumpkin pie spice, you can make up your own mixture: 1 t cinnamon, 1/4 t nutmeg, 1/4 t ginger, 1/8 t cloves. OR 1 t cinnamon, 1/2 t cloves, 1/4 t ginger. Both combos are slightly more than the total of 1 1/2 t called for in this recipe, but just put it all in.

For the nuts, I use pecans, the original recipe calls for walnuts. I toast them in the microwave on a stoneware plate. 2 1/2 to 3 minutes for the 1/2 cup called for here. You will know they are toasted by the scent - be careful not to overheat/burn the nuts.

I don't think I store mine in the fridge, just in something airtight. But it doesn't hang around very long anyway.

Chocolate Eclair Pie Recipe

Because it's always easier to be able to look it up online...

Chocolate Eclaire Pie

from Sherry Whyte

1 Cup water

1 Cup flour

1 stick (1/4 lb.) Margarine

4 eggs

1 5.1oz package of instant vanilla pudding

3 Cups milk

1 8oz package of Philadelphia cream cheese (softened)

Cool Whip

Chocolate Syrup

PIE CRUST:

Boil water and margarine. Remove from stove and add 1 cup of flour. Stir with whisk until smooth. While warm, add 4 eggs–one at a time, mixing well.

Spray 2-9" pie pans with Pam. Divide above batter between two pie plates. Smooth batter with large spoon or spatula going up the sides and across the bottom, distributing the batter evenly.

Bake these pie crusts at 400 for 22-28 minutes. Make sure the crust is firm and golden brown. Due to nature of the crust, it will rise in areas and take on an unusual appearance. Set a bowl inside the pie after cooking to help flatten the crust down. Let crusts cool.

FILLING:

Mix one large package of INSTANT vanilla pudding with 3 cups of milk according to package directions. Refrigerate until almost firm (2% or whole milk work best if you are short of time). Next add one 8 oz package of previously softened (the microwave works great) cream cheese (I use the light–Neufchatel). Whip until smooth.

Divide the filling between the two pies. Top with whipping cream or Cool Whip. Drizzle top of cream with chocolate syrup in a fine, crisscross pattern. (I like the magic shell chocolate better because it doesn't get runny and the pattern you make freezes)

Refrigerate.

Cafe Rio Recipe

Hey Ladies!

Marcy asked for the recipe of the food I brought last month to book club. So here you have it. Enjoy!

Cafe Rio Dressing

2 cups mayo

1 clove garlic (crushed)
1/2 bunch cilantro (leaves only)
2 tbsp water

1-2 tbsp balsamic vinegar

1 jalepeno- no seeds

1/2 tsp pepper

1/2 tsp salt

combine all in a blender

Cafe Rio Rice (I got this one from Cumorah)

3 c water

4 garlic cloves minced

1/2 bunch cilantro

1 can green chiles

3/4 tsp salt

1 tbsp butter

1/2 onion

1 1/2 cup rice

Bring cilantro, green chilies, and onion together in food processor. Bring water to boil and add all ingredients. Simmer covered for 30 minutes.

With the rice, I added black beans and corn and we used both the rice and the dressing as a dip and it was really yummy! Can't wait to see everyone in September. Good luck with getting back into school routines!

Homemade Oreo Cookies

Mix together:

2 (18 oz) boxes Devil's Food Cake Mix

4 eggs

2/3 c. oil

Shape into balls and place on a cookie sheet. Bake at 350 for 8-10 minutes. If you want them crunchy, leave them in longer. I personally like them soft, so when they crack on the top I take them out.

Filling:

1/2 c. margarine (I use butter)

4 oz cream cheese

2 c. powdered sugar

1/2 tsp vanilla

You can add whatever other flavoring you want. One of our favorites is mint, orange, or even coconut.

Spread frosting on one cookie. Add another cookie on top to make a sandwich and enjoy.

Caution* Can be addictive.

Carrot Cake

sharing my recipe, per request:


I tend to be generous with the carrots, pressing it down in the cup to measure 2 cups, which may account for how moist it turns out for me.

The last couple times I made it, I used a bag of pre-shredded carrots and added a Tbl or so more oil, as the carrots seemed a little dry compared to grating them fresh. I may not buy the pre-shredded carrots again for this, but it's nice to know the cake still turns out if you want that time-saver.

Here is my peanut butter bar recipe.

Peanut Butter Bars
½ cup peanut butter
½ cup margarine or butter
½ cup sugar
½ cup brown sugar
1 egg
½ tsp. vanilla
1 cup flour
½ tsp. soda
¼ tsp. salt
1 cup oatmeal (quick oats)
1 cup chocolate chips
1 cup chopped nuts (optional)
Directions: Sift dry ingredients together. In a separate bowl cream sugar, butter, vanilla, and peanut butter. Mix well. Then add egg. Add dry ingredients. Stir in oatmeal and chocolate chips. Press into a 9x13 pan. Bake for 15 to 16 minutes at 350 degrees.
Cool Bars for 5 minutes
Glaze
½ cup powdered sugar
½ cup peanut butter
5 Tbsp. milk
Mix ingredients together and pour on top of bars.

Here's the salad I brought to January's book club.
Everyone else post your recipes :)

Best Salad Ever
1 Head read leaf lettuce
1 head green leaf lettuce (or just all romaine)
1 package dried cranberries (i don't use that much)
1 package feta cheese
candied almonds (see below)

Dressing:
1/2 cup red wine vinegar
1 tsp poppy seed
1 cup sugar (i don't use that much)
1/4 cup red onion, finely chopped
1 tsp salt
1/2 cup vegetable oil
1 tsp dry mustard
Mix everything in blender except poppy seeds and then add poppy seeds and mix in.

Candied Almonds:
melt 1 tbsp butter and 3/4 cup sugar. Stir and heat until mixture liquefies. Add 1 package (large size) slivered almonds. Spread on greased foil. Let harden and break into small pieces-toss with other ingredients in salad. Note: the dressing is very acidic and wilts the lettuce quickly. I don't mix in the dressing until right before eating.

Chocolate Mousse Cake

Here's the recipe I used for the chocolate mousse cake we ate at Sarah's.

It's best made the day before eating--in my opinion :)

Chopped Mexican Salad Recipe

A few of you asked me for this recipe the other night at book club, so I thought I would post it on here and send it out to all of you! I hope that's ok, since it really has nothing to do with books. :)

Chopped Mexican Salad
1 small or 1/2 large head romaine lettuce, cleaned and cut into 1/2-inch strips
2 medium tomatoes, cored, seeded and diced
1 small red onion, diced1 medium green apple, peeled, cored and diced
1/2 C. fresh corn kernels (cut from 1 ear of corn)
1 1/2 C. crushed tortilla chips1 avocado, peeled, seeded and thinly sliced, for garnish

In a large bowl, combine lettuce, tomatoes, red onion, apple, corn kernels and tortilla chips. Toss well. Drizzle with dressing. Toss until well-coated. Top with avocado slices and serve.

Dressing
1/3 C. pine nuts
1 t. ground cumin
salt and pepper to taste
1/4 C. red wine vinegar
1/2 C. extra-virgin olive oil

To make dressing, toast pine nuts in a small dry skillet over medium heat 2 minutes, shaking frequently. Add cumin and continue toasting and shaking pan, 1 minute longer. Remove from heat. Add salt and pepper, vinegar and olive oil to pan and whisk until ingredients are blended. Cool.

Makes 4 servings

Oatmeal Carmelitas

There are the cookie bars I made for book club. They're my new favorite because they've got all the good stuff I want in a cookie: oats, nuts, chocolate, caramel, butter--yum!
Here's the original recipe. Now I'm going to tell you what I did differently and you can ignore it all except that you do need to cook it longer than it says to the second time (at least 10 minutes longer, I think). And I mushed the cookie topping down which made it less crumbly. Here are some other tips just from me:

• I doubled it in a 9x13 and used 1 small jar of caramel sauce--which is less than the recipe calls for, but it was enough for me. I forgot to double the flour, so I just used 3 TB flour for the whole jar.
• I will try less butter (like one reviewer suggested).
• I used regular oats and it turned out fine.
• Oh, and they're better after they've been chilled (which is great for giving them to others because you don't feel like you have to rush out and deliver them right when they're fresh out of the oven).

Enjoy!