WOULD LIKE TO TRY - RECIPE

CHOCOLATE GOOEY BUTTER COOKIES
Saw on Food Network - Paula's Home Cooking
1 (8 oz) cream cheese, room temp.
1 stick butter, room temp.
1 egg
1 tsp. vanilla
1 (18 oz) box moise chocolate cake mix
Powdered Sugar

Mix the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon balls and then roll them in powdered sugar. Place on ungreased cookie sheet and bake at 350 for 12 minutes. The cookies will remain soft and "gooey". Cool completely and sprinkle with more powdered sugar if desired.

PICKLES IN A BLAKET
12 thin slices Genoa salami
1/3 cup whipped cream cheese
12 jarred mini gherkin pickles (also called cornichons), drained,plus more if needed

Spread each salami slice with a thin layer of cream cheese to within 1/4" of the edges. Place a pickle or two in the center of the slice. Roll up each salami slice, jelly-roll style. Cut each roll into 3rds, pierce each third with a toothpick, and arrange on a serving platter. Serves 12 (makes 36 rolls).

CRUNCHY HOMEMADE GRANOLA
Would be fun to have the kids make and put in a jar with a label (Jackson & Abagail's Homemade Granola) and give away to family/friends at Christmas time.
The granola recipe in the Lemon Cookbook is really good too.
4 c rolled oast
1 c wheat germ
1 c chopped walnuts or slivered almonds
1/2 c sesame seeds
1/4 c brown sugar
1 tsp cinnamon
1/4 tsp salt
1/3 c vegetable oil
1/3 c honey
1/3 c water
1 (6 oz) package dried cranberries or other dried fruit like cherries, raisins, pineapple or papaya

Heat oven to 300. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon and salt. Make a well in the dry ingredients and add the oil, honey and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.
Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.

HOLIDAY PRETZEL TREATS
Pretzels - bite size square ones
Hershey's kisses or hugs
Plain M&M's
Parchment Paper

Heat oven to 170. Place pretzels single layer onto a cookie sheet that has been lined with parchment paper. Top each pretzel with a unwrapped kiss or hug and bake for 4-6 mintues (white chocolate will melt more quickly) or until the chocolate feels soft when touched with a wooden spoon. Remove the cookie sheet from oven and press a M&M into the center of each kiss/hug. Cool for a few mintues and then put in fridge to set (about 10 minutes).

WHITE HOT CHOCOLATE
1 1/2 TBSP white chocolate flavored pudding
1 c milk
Whipped Cream
Crushed peppermint candies or candy canes (optional)

For each serving, combine the pudding mix and the milk in a microwavable mug. Heat the mixture for 60 seconds on high. Top with whipped topping and garnish with candies.

LUSCIOUS FOUR-LAYER PUMPKIN CAKE
This looked so yummy - a picture in food & family magazine.
1 pkg (2-layer) yellow cake mix
1 can (15 oz) pumpkin, divided
1/2 c milk
1/3 c vegetable oil
4 large eggs
1/2 tsp. pumpkin pie spice, divided
1 pkg (8 oz) cream cheese, softened
1 c powdered sugar
1 tub (8 oz) cool whip, thawed
1/4 c caramel topping
1/2 c pecans

Preheat oven to 350. Grease and flour 2 (9") round cake pans. Beat cake mix, 1 cup of the pumpkin, milk, oil and eggs and 1 tsp of the pumpkin pie spice until well blended. Pour evenly into prepared pans. Bake 20-22 min. or until toothpick comes out clean. Cool completely on wire racks. Beat cream cheese until creamy. Add powdered sugar and remaining pumpkin and 1/2 tsp pumpkin spice; mix well. Stire in whipped topping.
Remove cake layers from pans and cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel topping and pecans. Store in refrigerator.

FANCY CHICKEN EGG ROLLS
1 bonless, skinless chicken breast, chopped
1 clove garlic, minced
1 Tbsp sesame oil
16 oz bean sprouts, drained
2 cups spinach leaves
1/2 cup green onions, finely chopped
2 Tbsp soy sauce
2 tsp cornstarch
1 tsp grated ginger root
1 tsp sugar
1/4 tsp salt
1 pkg large square wraps
vegetable oil for deep-frying

Stir-fry chopped chicken in the sesame oil for 2-3 mintues. Add the garlic, bean sprouts, spinach, green onions and water chestnuts. Stir-fry for 4-5 mintues longer. Combine soy sauce and cornstarch. Stir in chicken mixture. Stir in grated gigner root, sugar and salt. Keep stirring until mixture is thickened. Remove from heat and let cool. Place 1/4 cup of filling on a wrapper and roll. Heat the oil to 360 degrees. Deep-fry a few egg rolls at a time for 3-4 mintues or until golden brown. Drain well on paper towels before serving. Serve warm.
SERVING IDEAS: Serve with soy sauce, sweet & sour or other dipping sauces.

SNACK MIXES

CRISPIX MIX S'MORES

BEYOND TASTY!!! Found this on the back of a Crispix box. My kids love mixes like this - especially when traveling.

3 cups Crispix cereal

1 cup Teddy Grahams

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1/4 cup butter, melted

1 T brown sugar

1/2 tsp. cinnamon

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1 cup miniature marshmallows

1/3 cup M&M's

In a 9x13 mix cereal and Teddy Grahams. In a small bowl, stir together butter, brown sugar and cinnamon. Drizzle over cereal mixture. Stir until coated. Bake at 250 for 45 minutes, stirring every 15 minutes. Spread on foil. Cool completely.

Stir in marshmallows and M&M's. Store in airtight container at room temp for up to 1 week.

From Heather B. (LDS Foundation)
9 cups Golden Grahams or Rice Chex
8 cups Corn Chex
2 cups Coconut
1 cup nuts
Bring to a boil and boil for 2 minutes:
1 cup sugar
1 cup light karo syrup
3/4 cup butter
Pour on cereal. Cool and enjoy!

HEARTY MULTIGRAIN SNACK

We all really liked this - made it for FHE. Good one for the kids to help with. Needs to cool for about 30 minutes.

1 egg white

1/4 tsp salt

1/3 cup packed brown sugar

1 tsp cinnamon

3 cups MultiGrain Cheerios

1/3 cup chopped pecans

Heat oven to 300. Lightly grease cookie sheet.

In a large bowl, beat egg white on high speed until foamy; beat in salt. Gradually beat in brown sugar until thick and glossy. Gently stir in cinnamon, cereal and pecans until completely coated. Spread as thinly as possible on cookie sheet.

Bake 12-15 minutes or until set. Immediately remove cookie sheet to cold cookie sheet or large pan. Cool completely, about 30 minutes. Break into pieces. Store in airtight container.

GULOSH

Took to Oregon Coast for Gray/Nelson Olympics. Remember Mom bringing on camping trips. Fun part about Gulosh is you can put in it whatever you want.

Got from bulk section:

granola

M&M's

peanuts in hard sugar coating

Marshmallow Mateys

raisins

chocolate covered peanuts

Fruit Loops

Would be good to add: cranberries, dried banannas

READING REFRESHMENT (from Food & Family Magazine)

Alpha-Bits

Honeycomb

Waffle Crisp

Marshmallows

Raisins

Pretzels

Popcorn (only add if all is going to be eaten that day - or else it makes everything taste like popcorn)

SENT TO JAVAN:

Turned out really good and everyone liked. I think it would have been better if we would have added a Chex cereal or Cheerios.

Honeycomb

Cookie Crisp

Marshmallow Matties

Peanut M&M's

Peanut Butter M&M's

Raisins

Marshmallows

Peanut Butter filled pretzels

HOLIDAY SUGARED NUTS

Burrelle's cookbook pg. 40
Easy to make. Have taken to many parties. Goes over well.

POPCORN - using Whirley-Pop
Butterscotch Almond Popcorn Mix (popcorn cookbook pg. 10)
Make popcorn with 3/4 cup kernals and oil
Melt a bag of butterscotch chips (we like Guittard)
Put popcorn in a large bowl (we use biggest silver bowl). Add 2 cups slivered almonds. Cool on a cookie sheet or wax paper. Makes about 6 cups.
One of Lisa's and kids favorites.
Snap-Crackle Popcorn and Nuts (popcorn cookbook pg. 24)
About 2 hours before serving; preheat oven to 250. Placed popped popcorn, pecans and walnuts in lare roasting pan; set aside.
Prepare carmel coating. In a 2-quart sauce pan over medium heat. Heat sugar, butter, corn syrup and salt to boiling. Boil 5 minutes, stirring frequently. Remove saucepan from heat and stir in vanilla.
Pour hot mixture over popcorn mixture, stirring to coat well. Bake mixture for 1 hour, stirring occasionally.
Spoon caramel-covered popcorn onto waxed paper to cool, stirring occassionally to seperate. Store in airtight container and use within one week - shouldn't be a problem, this is very good! Makes 21 cups.

SWEET TOUCH GLAZED POPCORN (popcorn cookbook pg. 27)
Pour into popper:
1/3 cup kernals
4 tbsp sugar
4 tbsp oil
Cook on stove. Put on Pam sprayed cookie sheet to cool. Immediately soak popper in soap water.
CORNY SNACK MIX
Yum! Very good!
3 quarts popcorn (whirly pop 3/4 cup)
1 pkg (15 oz) Corn Pops
1 pkg (15 oz) corn chips (used Fritos)
2 pkgs (10-12 oz) vanilla or white chips
In two large bowls combine everything but the chips. Melt and pour over popcorn mixture. Cool in bowls or on two cookie sheets.
PRETZEL CEREAL CRUNCH
taste of home 2009 QUICK COOKING pg. 39
Was addicting! Made with chocolate chips (melted).