Jello Cake

I will be posting a bunch of dessert recipe from our "Time-Out" RS meeting. Here is the first one.

Jello Cake
1 White Cake mix
2 jello boxes (any flavor)
1 tub of cool whip

Mix cake and cook according to the box. When cake is done poke with holes. Make both jello boxes and pour over the cake then place in the fridge to allow the jello to set. Frost with cool whip.


That sounds really hard right?

Monster Cookies

This is from an unknown source, but let me assure you the cookie is very tasty and so far one of the best tasting homemade oatmeal cookie I have tasted.

Choc-Oat-Chip Cookies

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp salt
1 1/4 cups brown sugar
1 cup (2 sticks) butter
1/2 cup sugar
2 eggs
2 T milk
2 tsp. vanilla
2 1/2 cups quick or old fashioned oats
2 cups semi sweet chocolate chips
1 cup coarsely chopped nuts

Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats, morsels and nuts. Drop by rounded tablespoon onto un-greased baking sheets.

Bake in preheated 375 degree oven for 9-10 minutes. Let stand for one minute; remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Pumpkin Wheat Waffles

This recipe was in the Daily Herald and it was left out on the counter as a "HINT!" for me. So being the good wife I am, I took the hint and made it this morning before church. My family liked it. I do think it does need a bit tweaking, so if anyone else come up with some idea feel free to comment. Oh, the reason I was so eager to try this recipe is because it uses whole wheat kernels and you just crush it in the blender. So for those of us who doesn't have a wheat grinder or too lazy to get one out this is a good way to feel smug about feeding your family healthy foods.

Pumpkin Wheat Waffles

1 cup milk
1 cup + 2 tbs wheat kernels, whole and uncooked
2 eggs
2tsp baking powder
1/2 tsp salt
1/4 cup oil
1/2 cup pureed, cooked pumpkin (I just used canned)
1 1/2 tsp pumpkin pie spice
2 tbs sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt, pumpkin, pumpkin pie spice and sugar to the batter. Blend on low. Pour batter into hot prepared waffle iron from the actual blender jar. Variations: Mix in chocolate chip or top the batter with finely chopped pecans just before shutting the waffle iron.

Caramel Apple Syrup (to go with your waffles but I didn't try this one out)
1 tart apple, cored and chopped
2 tbs butter
1/2 c sugar
1 tsp light corn syrup
1/2 tsp baking soda
1 tsp vanilla
2 tbs water
1 tsp cinnamon

Combine ingredients in a saucepan. Stir to dissolve sugar and bring to a boil. Boil 5 minutes, stirring constantly, and then let rest on low heat until apples are soft and sauce has thickened. Serve over waffles with chopped pecans.

Nutty Broccoli Slaw

This recipe is from Sister Fay Jaynes who said this is a great tasting salad.

Nutty Broccoli Slaw

1 pkg. chicken flavored Top Ramen
1 pkg (16 0z) broccoli slaw
2 c sliced green onion (2 bunches)
1 1/2 c. broccoli florets
1 can (6 oz) olives, drained & halved
1 c sunflowers kernels, toasted
1/2 c. slivered almonds, toasted
1/2 c sugar
1/2 c. cider vinegar
1/2 c. olive or vegetable oil

Set aside the noodle seasoning packet, crush ramen noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. In a jar or bowl with a tight fitting lid, combine the sugar, vinegar, oil and contents of the seasoning packet; shake well.
Drizzle over salad and toss to coat.
Serve immediately. Make 16 servings.



Broccoli Bacon Raisin Salad

1 bunch fresh broccoli florets
1/2 c. chopped red onion
1 c. celery, chopped
1 lb. bacon, cooked, drained and crumbled
1/2 c. sunflower kernels
1/2 c. raisins

Dressing:
3/4 c. mayonnaise
1/4 c. sugar
2 T. apple cider vinegar

In a large bowl combine salad ingredients together and set aside. Combine dressing ingredients and stir thoroughly. Pour dressing over salad ingredients and stir well. Serve chilled. Refrigerate leftovers. Make 12 servings.

Tammy's Caramel Popcorn

I am a huge fan of caramel popcorn... actually anything with caramel is good. This is Tammy Merryweather's recipe for caramel popcorn and I L O V E it! I made this today for a gathering and it was pretty easy with simple ingredients. This is in the ward cook book on page 106 for those of you who have it.

1 C light corn syrup
1 square (1/2 c) butter
1 lb brown sugar
1 can condensed milk

Mix all ingredients except the condensed milk in a heavy sauce pan. Bring to a boil. Gradually add condensed milk. Cook, stirring constantly, to a soft ball (about 227 degree on a candy thermometer.) Pour over a large bowl of popped popcorn. (I used two bags of microwave popcorn) Stir and spread out on buttered pan to dry.

Seasonal Cider

I saw this recipe today from the bakery in American Fork: Flour Girls and Dough Boys. It looked pretty good for this cold October weather so I am posting it here.

6 cups apple cider
3 cups orange juice
2 cups water
1/2 cup fresh lemon juice
3/4 cup firmly packed light brown sugar
3 sticks cinnamon
12 whole cloves
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp nutmeg
lemon slices

Combine all ingredients except lemon slices in 4 quart saucepan

Bring to boil. reduce heat to low; contine heating for 15 minutes to blend spices.
Remove cinnamon sticks and cloves.
Serve in mugs garnished with lemon slices.

Sister Bullock's Zucchini with Cream Cheese Frosting

3 eggs
2 cups sugar
1 cup canola oil
2 cups zucchini
3 tsp vanilla
2 1/2 cups flour
1/4 tsp baking powder
1 tsp salt
2 tsp baking soda

Mix in kitchen aid and pour into bar pan. Bake at 350 for 25 min.

Frosting
1/2 cup butter (soften at room temp)
1 tsp vanilla
1 tbs almond extract
4 oz of cream cheese
2 1/2 cups powder sugar
milk or cream as needed.