Chocolate Pretzel Bites

Pretzel Snaps (square shaped pretzels)
Rolos
Pecan halves

Unwrap and place Rolo on top of pretzel square. Top with a pecan half. Put into the oven (low temperature) for just a few minutes until chocolate starts to melt. Remove from oven and let cool.

by Jessica H.

Honey Butter

1/2 c. butter
1/2 c. honey
7 oz. jar marshmallow creme

Whip butter. Mix in honey and marshmallow creme. Whip.
Serve with hot scones.

by: Catherine S.

Granola

6 cups old fashioned oats
1 cup brown sugar
1 t. salt
1 cup slivered almonds
1 cup dried fruit

Melt:
1/2 cup honey
1 cube butter (1/2 cup)

Mix together. Bake at 350 degrees F. for 10 minutes. Stir. Bake additional 12-13 minutes.

by: Cassy M.

Fall Chow

12 cups cereal
2 or so cups mini pretzels
1 or so cups peanuts
1 bag holiday M&Ms

*Mix all together in big bowl

Melt 1 pkg Vanilla Almond Bark in micro (follow directions on back of pkg)

Pour over cereal mixture and stir until evenly coated.
Pour onto cookie sheet - let harden. Break up into pieces and enjoy!


by Jessica H.

*Use Christmas M&Ms for "Reindeer Chow,"
Valentine M&Ms for "Cupids Chow"

Magleby's Syrup

1 cube butter
1 c. sugar
1/2 t. baking soda
1/2 c. buttermilk (alt. 1/2 cup milk mixed with 1/2 t. vinegar)
1 t. vanilla

Boil for 1 minute. Add vanilla just before eating.
*Baking soda causes it t0 bubble quickly and quite a bit, so it's best to use a bigger saucepan.


by Jana C.

Crepes I

4 eggs
¼ t. salt
2 c. flour
2 ¼ c. milk
¼ c. butter or margarine, melted
1 t. vanilla
2-3 t. sugar (use for a dessert crepe)

Put all ingredients in blender and blend 1 minute. Scrape sides and blend 15 seconds. Pour about ¼ cup batter in medium hot pan and rotate to coat bottom. Remove from pan when cooked, but not brown. Do not flip.


For chocolate filled crepes:
Use a thin layer of Nutella Chocolate Spread on crepe. Fold.


by Catherine S.

Butttermilk Syrup

Make in a Big pan

1 cup buttermilk
2 cubes butter
2 cups sugar
2 T. Karo syrup

Once it starts to boil add...

1 t. baking soda

Will foam up to three times its size. Boil for 1 minute. Remove from stove and add:

2 t. vanilla


by Sariah R.

Marshmallows

Makes about 100

2 envelopes (each 1 scant tablespoon) unflavored gelatin
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray

Directions

1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

(From Martha Stewart Living, December 2003)


by Bree R.

Mango Salsa

3 c. chopped mango
3/4 c. orange marmalade
1/2 c. chopped red bell pepper
1 t. chopped green onion
6 T. lime juice
6 T. chopped fresh cilantro

Mix and serve with grilled chicken. The longer it sits, the more the flavors blend together.

(You can add a little more or less of whatever you prefer. It's a salsa - so you can't go wrong!)


by Catherine S.

Cafe Rio Dressing

Ingredients:
1 Hidden Valley buttermilk ranch dressing packet
1 cup buttermilk
1 cup mayonnaise (do not use low fat or fat free)
2 tomatillos, husk removed and diced (usually sold near tomatoes)
1 bunch of cilantro (once again, about 1 cup chopped)
1 clove garlic, minced
Juice of 1 lime
1 jalapeño (You can supposedly use the seeds too if you like it more spicy, but I
didn’t)

Directions:
Use a food processor (or blender) to blend all the ingredients well.
Refrigerate 1-2 hours before using. (I recommend several hours before, or you can even make it the night before)


by Shelley F.

Buttermilk

1 c. non-instant milk powder or 1 3/4 c. instant dry milk
3 c. slightly warm water
1/2 c. commercially cultured or previously made buttermilk

Shake or beat all ingredients. Cover and allow to stand in a warm room until clabbered (6-12 hours). Refrigerate after the milk is clabbered.

-"Simply Ready" by Terri Johnson.

Shelley F.

Sweetened Condensed Milk

1/2 c. warm water
1 c + 2 T. instant nonfat dry milk
3/4 c. sugar
Mix well until smooth.
Makes 14 oz.


Shelley F.

Hot Cocoa Mix

15 c. instant dry milk
1 c. cocoa
1 1/2 c. sugar
1 1/2 t. salt

Mix well.
To use: Mix 1/2 c. cocoa mix with 1 cup hot water.


Janice R.

Caramel Dip

14 oz. pkg. Kraft caramels (about 50)
2/3 c. cream or half and half. *I use half and half.

Unwrap and melt caramels and cream in heavy saucepan over low heat, stirring frequently until smooth. Serve warm or at room temperature with apples, bananas, pretzels, and whatever else you think might be good.

*This is a Halloween tradition at our house.*


Catherine S.

Barbecue Sauce for Pork or Chicken

1 C. ketchup or chili sauce
1/2 C. water
1/4 C. lemon juice
1/4 C. minced onion
1 T. Worcestershire sauce
2 T. brown sugar
1/2 t. paprika
1/2 t. salt

Brown pork well. Fry chicken with flour, salt, and pepper coating. Mix sauce ingredients well and bring sauce to a boil. Pour over meat in casserole dish. Cover and bake at 350 for 1 hour or until done. (Or in a crock pot for 3-4 hours on high.) Use 1-2 pounds of meat.

For Barbecue, brush on meat the last 5 minutes of grilling. Leftovers freeze well and make great sandwiches or quesadillas.

Janice R.

Quick Baked Beans

2 (28 oz.) cans B & M baked beans
1/2 C. ketchup
1/2 C. brown sugar
1/2 C. sweet pickle relish

Mix together and heat until hot. Or, you can heat in a crock pot and serve whenever you're ready.
*These are just approximate measurements; a little more or less - just adjust to your taste.

Catherine S.

Raspberry Honey Butter

1 lb. butter, softened
8 oz. honey
1 t. vanilla
8 oz. Raspberry preserves or jam

Whip softened butter until very light and fluffy. Use a whipping paddle if possible. Whip in honey, then vanilla. Whip in raspberry preserves. Keep refrigerated.

(from the Inn at Temple Square, Salt Lake City, Utah)

Catherine S.