Snicker Doodle Muffins

Muffins
2 c. flour
¾ tsp. baking soda
¾ tsp. cream of tartar
¼ tsp. salt
½ c. butter, melted
1 c. sugar
2 eggs
1 c. milk
1 tsp. vanilla

Topping
1 c. sugar
2 T. cinnamon

Preheat oven to 375 degrees. Either butter a 12-cup muffin tin or use cupcake papers.

Mix the dry ingredients together in a bowl. In another bowl, combine the melted butter, sugar, eggs, milk, and vanilla. Stir until combined. Pour this mixture into the dry ingredients and mix lightly with a fork.

Fill the muffin cups with batter. Top each muffin with the cinnamon/sugar mixture. It can be applied heavily.

Bake 15-20 minutes or until a toothpick comes out clean.

I got this of Oopsey Daisy Blogspot, it looked so good, I'll have to try it soon!

Chili Cook Off Winner

2lb. Hamburger
1/2 med onion, chopped
Salt, Pepper, Garlic, Chili Powder
4 can Chili Beans
1-2 cans Dark Red Kidney Beans, drain and rinse
2 c. Blender Salsa (see recipe on this site)
1 can Roast Beef Chunks, keep liquid & slightly shred chunks
1 sm can diced tomatoes or Rotel (tomatoes and green chili)

Brown Hamburger add spices, drain grease, then saute onion until tender. Add remaining ingredients and let simmer till heated through.

Great with Corn bread or at a Baked Potato Bar. Freeze leftovers, you can then use in Quesadillas for a quick dinner.

I've made this in a couple of different ward cook off's and have Won both 1st and 2nd place. ;)

Clam Chowder

1 stick Butter
1/2 onion, small chop
2 celery stocks, small chop
Garlic, Pepper, Salt
1/2c. Flour
4-5 c. diced potatoes
3c. Water (include clam juice)
2-3 Tb Chicken bouillon
3c. Milk
4-6 can clams

In small pot melt butter, sauté onion and celery. Add spices then flour and brown the flour to make a rue. Slowly add milk and stir til creamy.
In a larger pot boil potatoes in clam juice, chicken bouillon and water til tender. Add thicken milk mixture and clams. Stir and let all ingredients simmer til thickened.

Chicken Soup with Grandma's Homemade Noodles

1 rotisserie Chicken, deboned
6 carrots, sliced
3 Celery stalks, sliced
Water
Chicken bouillon
Garlic
Egg Noodles (home made see recipe below or dried)

In pot boil Water with bouillon and garlic. Boil vegetables til tender, remove. Boil noodles then add vegetables and chicken to broth, serve.

Grandma's Homemade Noodles

2c. Flour
3 eggs
1 tsp. Salt
1 tsp. Baking Powder
Splash of milk

Pile flour onto a clean dry surface. Mix in salt and baking powder. Make a well and break eggs into it Mike with hands until it forns a soft dough. Add milk as needed. On a floured surface roll out dough thin and slice noodles with a pizza cutter. Shake of excess flour and gently drop noodles into boiling chicken broth. Cook for about 8 mins. They will puff slightly when cooking.

My Grandma Dixon would ALWAYS have a pot of homemade Chicken noodle soup ready for us when ever we came to visit. So warm and delicious, homemade noodles mmmmmmm you can just taste the Love!!

Meaty Minestrone Soup

1 Lb Italian Sausage
1 link smoked Sausage, diced
1/2 med onion, diced
3-4 Carrots, chopped
1/2 bag frozen cut green beans
Handful of frozen chopped spinach
1 zucchini, diced
6oz. Mini shell pasta
1 can diced tomatoes
2 can Cannellini Beans
1 can dark red Kidney Beans
2-3 diced potatoes, optional
Beef Broth or Bouillon
Garlic
Italian seasoning
Basil
Black Pepper
1 1/2c. Salsa
1/2c. Parmesan Cheese

Brown Sausage then add smoked sausage and chopped onion, continue to brown. Next add carrots. Cook til carrots are almost tender. Add enough water to half way of pot. Stir in beef bouillon and tomatoes, salsa and spices. Taste. Add dry pasta and let boil 5 mins. Add zucchini, green beans and spinach and keep boiling another 5 mins. Or so then when pasta and zucchini are tender add beans and Parmesan cheese.

I made this for a Super Saturday lunch, it was amazing!!!! By far my favorite! It has a hearty and warm rich broth,the cannellini beans are creamy. With all the meat even the boys don't complain about all the vegetables. Serve with warm crusty bread, Mmmmmm Perfect! I think I'll make some tonight. Any left overs can be frozen.

Haupia Coconut Cake

1 (18-ounce) package white cake mix
2 egg whites
2/3 cup frozen coconut milk, thawed*
2/3 cup water

Haupia Filling (see recipe below)
Whipped Cream Topping (see recipe below)

*** Use only thawed frozen coconut milk - not canned coconut milk, cream of coconut, or coconut juice. Coconut milk can be found in plastic 12-ounce or 16-ounce pouches or in 12-ounce frozen cans in the freezer section of most Asian supermarkets.

Preheat oven to temperature suggested on the cake box. Grease and flour three (3) 9-inch cake pans.

Prepare the cake mix using the egg whites, coconut milk ,and water instead of the ingredients called for on the cake mix box. Pour the batter into the three (3) prepared cake pans.

Bake for approximately 18 minutes. The cake is done when the sides shrink back slightly from the side of the pan, and when the top springs back when lightly pressed with fingertips, or when a cake tester or toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on wire racks for 10 minutes. After 10 minutes, remove the cake pans and place on wire cooling racks.

Prepare Haupia Filling (see recipe below).

Assemble Cake: Put one of the cake layers on a cake plate so that the bottom of the cake (flat side) is on top. Place strips of waxed paper around the bottom of the cake layer to protect the cake plate from spills and keep it clean. Spread just under 1/2 the Haupia Filling on top of the layer. Place the cake dish in the refrigerator for approximately 15 minutes to firm up the filling.

After the 15 minutes, remove the cake plate from the refrigerator and place the 2nd layer of cake on top, again so the bottom of the cake (flat side) is on top. Spread most of the remaining 1/2 of the Haupia Filling on top of the 2nd layer. Then place the last (3rd) layer, rounded side up, on top of the filling. Use the last bit of filling to smooth between any gaps in the layers along the sides of the cake. Place the cake back in the refrigerator for at least 30 minutes before frosting.

Prepare Whipped Cream Topping (see recipe below).

Using a metal spatula, spread the prepared Whipped Cream Topping over the top and sides of the cake. Sprinkle the flaked or shredded coconut over the top. Carefully remove the pieces of waxed paper.

Refrigerate until ready to serve.

Makes one (1) large cake.


Haupia Filling:
4 1/2 tablespoons cornstarch
3/4 cup water
3 cups frozen coconut milk, thawed
3/4 cup granulated sugar
3/8 teaspoon salt
1 1/2 teaspoons pure vanilla extract

In a small bowl, combine the cornstarch and water; set aside and let sit for a few minutes.

In a large saucepan over low heat (cook over low heat to avoid curdling), add the coconut milk, sugar, and salt, stirring to dissolve the sugar. When the sugar is dissolved, add the cornstarch/water mixture. Stirring constantly, bring to a boil. NOTE: If you don't stir constantly, the mixture will burn at the bottom of the pan. Let boil, stirring constantly, for approximately 1 minutes or until the haupia becomes thick. Remove from the stove and stir every few minutes as the mixture cools. After about 10 minutes, stir in the vanilla extract and allow to cool (can refrigerate, if desired).


Whipped Cream Topping:
1 cup heavy whipping cream
2 to 3 tablespoons powdered (confectioners') sugar
1/2 teaspoon pure vanilla extract
1/2 cup flaked or shredded coconut

In the bowl of your electric mixer, beat the cream until it is slightly thickened. Add the powdered sugar and vanilla extract; beat until the cream is whipped and forms peaks.