1 box devils food cake
1 box instant vanilla pudding (small box)
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
Milk chocolate Lindor truffles by Lindt ~ approximately 24
Unwrap milk chocolate Lindt truffles and place in a bowl for use later. In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350. After five minutes, lightly press a Lindt truffle into each partially baked cupcake. Let the cupcakes bake an additional 13 minutes (total of 18 minutes). Cool completely, then frost with cream cheese frosting.
Cream Cheese Frosting:
1/2 cup butter
8 ounces cream cheese
1/2 teaspoon vanilla
3 cups powdered sugar
Cream butter and cream cheese together, then add vanilla. Slowly add powdered sugar.
My Daughter-in-law, Angie, Made these for a baby shower. They are fantastic! Submitted by: Cindy Lee
This is a blog including healthy recipes for and from women living in the Glenmoor area of South Jordan, Utah
Friday, October 21, 2011
Friday, October 14, 2011
Pot Roast followed by Beef Stew
Pot Roast
1 chuck roast big enough for leftovers
Pepper
A little water in the bottom of the roasting pan
Rub pepper into roast, put in a covered roaster on a rack and roast at 300 degrees for 3-4 hours or so for about a 4 lb. roast.
Potatoes, cut in wedges
Onion, sliced and separated into strings
Kosher salt to taste
1 tablespoon or so bottled garlic
Put the potatoes and other ingredients in a plastic bag, drizzle with olive oil and shake up. Pull the roast from the oven, pour in the potato mix, and return to the oven for about an hour to an hour and a half, until the potatoes are tender.
Gravy
Pour all the drippings from the roast into a sauce pan (you want lots of leftovers). Deglaze the roasting pan by pouring a cup of boiling water in it, scraping all the brown bits off, and add that to the sauce pan too. Before turning on the heat, thicken by whisking in some white flour. Once it’s smooth, then turn on the heat and bring to a boil. Simmer until thickened. Taste and add salt and pepper to taste, IF NEEDED. Serve over the meat and potatoes.
Beef Stew
The leftovers from the above recipe.
Carrots, sliced
Pepper
Seasoned salt, if needed
Additional potatoes, diced, if needed
Dice up the roast, put in large pot, and cover with water. Add the carrots next, followed by any fresh potatoes, and the leftover gravy. Bring to a boil, then turn down to simmer. Dice and add the leftover potatoes when the carrots are tender. Taste and add pepper and seasoned salt to taste. Thicken if desired with white flour (mix a scoop of flour with water in a bowl, whisk until smooth, then pour into the pot while stirring). Simmer until thickened, serve with a crusty french bread.
1 chuck roast big enough for leftovers
Pepper
A little water in the bottom of the roasting pan
Rub pepper into roast, put in a covered roaster on a rack and roast at 300 degrees for 3-4 hours or so for about a 4 lb. roast.
Potatoes, cut in wedges
Onion, sliced and separated into strings
Kosher salt to taste
1 tablespoon or so bottled garlic
Put the potatoes and other ingredients in a plastic bag, drizzle with olive oil and shake up. Pull the roast from the oven, pour in the potato mix, and return to the oven for about an hour to an hour and a half, until the potatoes are tender.
Gravy
Pour all the drippings from the roast into a sauce pan (you want lots of leftovers). Deglaze the roasting pan by pouring a cup of boiling water in it, scraping all the brown bits off, and add that to the sauce pan too. Before turning on the heat, thicken by whisking in some white flour. Once it’s smooth, then turn on the heat and bring to a boil. Simmer until thickened. Taste and add salt and pepper to taste, IF NEEDED. Serve over the meat and potatoes.
Beef Stew
The leftovers from the above recipe.
Carrots, sliced
Pepper
Seasoned salt, if needed
Additional potatoes, diced, if needed
Dice up the roast, put in large pot, and cover with water. Add the carrots next, followed by any fresh potatoes, and the leftover gravy. Bring to a boil, then turn down to simmer. Dice and add the leftover potatoes when the carrots are tender. Taste and add pepper and seasoned salt to taste. Thicken if desired with white flour (mix a scoop of flour with water in a bowl, whisk until smooth, then pour into the pot while stirring). Simmer until thickened, serve with a crusty french bread.
Broccoli Cheese Soup
1 tablespoon butter
1 onion, diced
2 heads broccoli, diced small and microwaved or steamed
2 cans cream of chicken soup
Milk – fill the emptied cans of chicken soup to rinse the cans and dilute the soup
Leftover chicken or a can of chicken (optional)
2 cups grated cheddar cheese
Saute the onion in butter until slightly browned. Add the soup, milk, broccoli and chicken and bring to a boil, then turn down to simmer. Add the grated cheese and simmer until melted, stirring.
1 onion, diced
2 heads broccoli, diced small and microwaved or steamed
2 cans cream of chicken soup
Milk – fill the emptied cans of chicken soup to rinse the cans and dilute the soup
Leftover chicken or a can of chicken (optional)
2 cups grated cheddar cheese
Saute the onion in butter until slightly browned. Add the soup, milk, broccoli and chicken and bring to a boil, then turn down to simmer. Add the grated cheese and simmer until melted, stirring.
Taco Soup
Leftover chicken or a can of chicken
1 can chicken broth
1 can black beans
2 cans whole kernel corn
2 cans diced tomatoes
2 small cans diced green chiles
1 diced onion
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon bottled garlic (or equivalent other form)
1 teaspoon pepper
Cayenne pepper to taste (optional for some heat)
Throw it all in a pot, heat to boiling, simmer for 10 minutes. Serve with grated cheese to garnish, and tortilla chips. Easy Sunday dinner! Also a great way to use a leftover turkey carcass instead of the chicken, just boil, remove the bones and leave out the chicken broth.
1 can chicken broth
1 can black beans
2 cans whole kernel corn
2 cans diced tomatoes
2 small cans diced green chiles
1 diced onion
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon bottled garlic (or equivalent other form)
1 teaspoon pepper
Cayenne pepper to taste (optional for some heat)
Throw it all in a pot, heat to boiling, simmer for 10 minutes. Serve with grated cheese to garnish, and tortilla chips. Easy Sunday dinner! Also a great way to use a leftover turkey carcass instead of the chicken, just boil, remove the bones and leave out the chicken broth.
Potato and Ham Soup
Potato and Ham Soup
1 onion, diced
1 tablespoon butter
1 lb. ham or so, diced (great way to use up leftovers)
6-8 potatoes, diced
2 cans whole kernel corn, drained
pepper
2-4 cups prepared instant mashed potatoes
2 cups grated cheddar or other cheese (optional)
Saute diced onion in butter until slightly brown. Add diced potatoes and cover with water, bring to a boil. Add ham, corn and pepper to taste, simmer until potatoes are tender. Add instant mashed potatoes to thicken, stir to combine. Add grated cheese if desired and stir to melt, or garnish with cheese when served.
1 onion, diced
1 tablespoon butter
1 lb. ham or so, diced (great way to use up leftovers)
6-8 potatoes, diced
2 cans whole kernel corn, drained
pepper
2-4 cups prepared instant mashed potatoes
2 cups grated cheddar or other cheese (optional)
Saute diced onion in butter until slightly brown. Add diced potatoes and cover with water, bring to a boil. Add ham, corn and pepper to taste, simmer until potatoes are tender. Add instant mashed potatoes to thicken, stir to combine. Add grated cheese if desired and stir to melt, or garnish with cheese when served.
Peach Pie
Peach pie
Makes 1 Pie
Ingredients
• 9-10 peaches
• 1T lemon juice
• 1 cup white sugar
• 2T corn starch
• 1cup flour
• 1 cube butter, chilled
1/4 cup powdered sugar
Directions
1. Peel and pit peaches.
2. Preheat oven 400 degrees F.
3.Take two of the peaches blend up to make 1 cup add lemon juice, may
need to add water, add corn starch and ½ cup of the sugar. Put in
sauce pan on the stove cook until peach mixture is thick and clear.
Add other ½ cup sugar to the peaches that have been sliced up. Put
sliced peaches in the baked pie shell then add the peach mixture over
the top of the sliced peaches in the baked pie shell.
4. Chill for several hours before cutting.
5. To make pie crust add flour butter and powered sugar and mix with
hands until mix into crumbs press into bottom of pie pan.
6.
Bake until crust is golden brown. Cool then add peaches
Kathy Shupe
I have peaches if you want to try this come get peaches to make it for
dinner tonight.
Makes 1 Pie
Ingredients
• 9-10 peaches
• 1T lemon juice
• 1 cup white sugar
• 2T corn starch
• 1cup flour
• 1 cube butter, chilled
1/4 cup powdered sugar
Directions
1. Peel and pit peaches.
2. Preheat oven 400 degrees F.
3.Take two of the peaches blend up to make 1 cup add lemon juice, may
need to add water, add corn starch and ½ cup of the sugar. Put in
sauce pan on the stove cook until peach mixture is thick and clear.
Add other ½ cup sugar to the peaches that have been sliced up. Put
sliced peaches in the baked pie shell then add the peach mixture over
the top of the sliced peaches in the baked pie shell.
4. Chill for several hours before cutting.
5. To make pie crust add flour butter and powered sugar and mix with
hands until mix into crumbs press into bottom of pie pan.
6.
Bake until crust is golden brown. Cool then add peaches
Kathy Shupe
I have peaches if you want to try this come get peaches to make it for
dinner tonight.
Zucchini Cobbler
Zucchini Cobbler
Make 1 10x15 inch baking dish
Ingredients
• 8 cups peeled, chopped zucchini
• 2/3 cup lemon juice
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 4 cups all-purpose flour
• 2 cups white sugar
• 1 ½ cups butter, chilled
• 1 teaspoon ground cinnamon
Directions
1. In large sauce pan over medium heat, cook and stir zucchini and
lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup
sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove
from heat and set aside.
2. Preheat oven to 375 degrees F. Grease a 10x15 baking dish. In
large bowl, combine flour and 2 cups sugar. Cut in butter with pastry
blender until mixture resembles course crumbs. Stir ½ cup of batter
mixture into zucchini mixture. Press haft of remaining butter mixture
into bottom of prepared pan. Spread zucchini mixture over the top of
crust, sprinkle remaining butter mixture over zucchini. Sprinkle with
1 teaspoon cinnamon.
3. Bake 35-40 minutes, or until top is golden brown. Serve warm or cold.
Make 1 10x15 inch baking dish
Ingredients
• 8 cups peeled, chopped zucchini
• 2/3 cup lemon juice
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 4 cups all-purpose flour
• 2 cups white sugar
• 1 ½ cups butter, chilled
• 1 teaspoon ground cinnamon
Directions
1. In large sauce pan over medium heat, cook and stir zucchini and
lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup
sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove
from heat and set aside.
2. Preheat oven to 375 degrees F. Grease a 10x15 baking dish. In
large bowl, combine flour and 2 cups sugar. Cut in butter with pastry
blender until mixture resembles course crumbs. Stir ½ cup of batter
mixture into zucchini mixture. Press haft of remaining butter mixture
into bottom of prepared pan. Spread zucchini mixture over the top of
crust, sprinkle remaining butter mixture over zucchini. Sprinkle with
1 teaspoon cinnamon.
3. Bake 35-40 minutes, or until top is golden brown. Serve warm or cold.
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