December Cooking Club

Christmas Balls
1 c butter or margarine, softened
2 tsp vanilla
1/3 c sugar
2 tsp water
2 c sifted flour
2 cup chopped pecans (optional)

Heat oven to 325. In medium bowl cream butter and vanilla; add sugar and cream until light and fluffy. Blend in water. Stir in flour and mix well. Add pecans if desired.
Shape into 1-inch balls. Roll in red or green sugar. Bake on an ungreased cookie sheet for 20 minutes or until firm to the touch. Cool before removing from pan.

Cowboy Cookies
5 c flour
1 tsp baking powder
1 tsp salt
2 tsp baking soda
1 ½ c white sugar
2 c brown sugar
1 bag chocolate chips
1 lb. margarine
4 eggs
1 Tblsp vanilla
4 c oats

Combine all ingredients. Place on greased cookie sheet. Bake at 350 degrees for 10 minutes.
By Vanesa Arce-Long

Chocolate Chip Cookies
1 c sugar
1 c unsalted butter
1 c packed brown sugar
3 eggs
1 Tblsp vanilla
1 tsp baking soda
1 tsp salt
1 c oats
3 c flour
1 package chocolate chips

Preheat oven to 375. Cream together butter and sugars until fluffy. Add all remaining ingredients except flour and chocolate chips; blend well. Stir in flour one cup at a time, and then stir in chocolate chips. Drop cookies by spoonfuls onto ungreased baking sheet. Bake for 8-10 minutes or until top and edges are slightly golden brown (cookies will look slightly under baked). Yield: about 4 dozen
By Holly Beal

Iris Brown’s Freezer Cookies
2 c brown sugar
¾ c butter
3 eggs
3 ½ c flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 c walnuts

Mix sugar and butter. Add eggs. Combine dry ingredients in a separate bowl. Add dry ingredients to dough and mix. Make rolls and slice. Bake at 400 until light brown on edges (about 10-15 min). Can be frozen in rolls for as long as you need. Just pull from freezer and slice. Let thaw while preheating the oven and bake as directed above.
By Shasta Brown

Coconut Pecan Candy Centers
3 c chopped pecans
1 box confectioners’ sugar
1 can flake coconut
1 tsp vanilla
¾ c butter or margarine, melted
1 can sweetened condensed milk

Mix all ingredients well. Let chill 3 hours or overnight. Roll into 3/4-inch balls and dip in chocolate.

Christmas Cups
1 bag chocolate chips
2 Tblsp butter
14 oz sweetened condensed milk
14 oz flaked coconut
½ c walnuts

Combine chocolate chips and butter in saucepan, heat on low until melted. Stir to blend in butter. In a separate bowl, combine condensed milk and coconut; stir until blended. Place 1 tsp of chocolate in bottom of candy paper (or alone), layer on the coconut mixture and top with another dollop of chocolate. Add a walnut and refrigerate until firm. Makes 20-30.
By Vanesa Arce-Long

Pepita Brittle
1 tsp butter or vegetable oil spray for lining the tray
2 c sugar
1 stick butter, salted or unsalted
1/3 c light corn syrup
½ tsp baking soda
2 tsp to 1 ½ Tblsp coarse or flaky sea salt (use less if you’re using salted butter)
1 ½ c raw, unroasted pepitas or 12 oz roasted, salted whole nuts

Line 12x16x1/2 inch baking pan with parchment paper and lightly coat with vegetable spray or butter. Put the sugar, butter, corn syrup and ½ cup plus 2 Tblsp water in a large saucepan; stir together until sugar is wet. Cook over medium-high, watch it carefully because it will foam and you might need to turn it down as it thickens. Once the mixture turns medium golden (about 10 minutes) immediately remove from heat and whisk in baking soda, followed by salt. Switch to wooden or medal spatula and fold in pepitas or nuts.
Quickly pour mixture onto prepared baking pan and spread out before it hardens. The brittle can be stored at room temperature, in an airtight container, for up to two weeks.
By Tori Bateman

Grandma’s Gingersnaps
Cream together:
1 ½ c margarine
2 c sugar

Beat in:
2 eggs
½ c molasses (spray nonstick spray on ½ c first)

Add:
4 c flour
2 tsp baking soda
2 tsp cinnamon
2 tsp cloves
2 tsp ground ginger

Roll into 1 inch balls (if you chill the dough it will be easier). Roll balls in sugar and bake at 350 for 9-12 minutes.
By Jen Hageman

Pam’s Oven Caramel Corn
2 c brown sugar
1 c butter
½ c light corn syrup
1 tsp salt
1 tsp baking soda
5 quarts popped corn

Combine first four ingredients in heavy saucepan. Cook until mixture comes to a boil and continue cooking for 5 minutes, stirring constantly. Stir in baking soda. Drizzle caramel mixture over popped corn. Bake in large buttered pan at 200 degrees for 1 hour. Stir mixture every 15 minutes.
By Julie Doolittle

Ginger’s Famous Chocolate Chip Cookies
1 c shortening
¾ c granulated sugar
¾ c brown sugar, packed
2 eggs
1 tsp vanilla
1 to 2 tsp water*
2 ½ c flour
1 tsp salt
1 tsp baking soda
1 c chocolate chips

Cream shortening and sugars together. Add eggs and vanilla; mix well. Sift dry ingredients together and add alternately with water (*the new mixers don’t need added water. Don’t add the water if you don’t need it for blending ingredients); mix well. Add chocolate chips and mix. Place by teaspoonful onto cookie sheets. Bake at 350 for 10-12 minutes.
By Alison Huston

Sour Cream Cookies
1 ½ c sugar
½ c butter
¼ c shortening
2 eggs
1 tsp baking soda
1 c sour cream
3 c flour
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
Small amount almond extract
Finely chopped walnuts

Mix sugar, butter and shortening. Add eggs and beat well. Add soda to sour cream, let set a minute, and then add mixture to bowl. Add dry ingredients and beat. Add vanilla and mix again. Drop by teaspoonfuls on ungreased baking sheet. Bake at 350 degrees for 10-12 minutes. Do not let brown.
Frost with butter cream frosting, flavored with small amount of almond extract. Sprinkle finely chopped walnuts on top while frosting is still moist.
By Julie Doolittle

Mulled Cider
1 quart apple juice
6 whole cloves
3 cinnamon sticks
¼ c brown sugar

Pour apple juice into heavy cooking pot. Add and stir cloves, cinnamon and sugar. Cook on medium heat until it comes to a boil. Turn down heat and simmer for 20 minutes. Serve.
By Julie Doolittle

Vanilla Fudge
2 c sugar
1 c heavy whipping cream
¼ c butter
¼ c light corn syrup
½ tsp salt
1 c miniature marshmallows
1 Tblsp vanilla extract
½ c chopped nuts

Combine sugar, cream, butter, corn syrup and salt in large, heavy saucepan. Bring to a gentle boil over low heat. Cook, stirring constantly, until mixture reaches softball stage (238-240 degrees). Remove from heat, stirring in marshmallows and vanilla. When marshmallows melt and candy starts to lose its gloss, add pecan halves or chopped walnuts. Stir until candy starts to set. Pour into buttered 8 inch square pan. Cool.
Note: do not attempt to double the recipe, the fudge will become grainy. Do not beat with a mixer. Fudge must be stirred, as indicted.
By Julie Doolittle

Caramels
2 c sugar
3 c whipping cream
1 1/3 c light corn syrup
1 Tblsp vanilla extract
Dash salt

Combine sugar and corn syrup in heavy saucepan. Add cream 1 cup at a time. Cook to 228 degrees and remove from heat. Add vanilla and salt. Mix together and pour out into buttered dripper pan. Cool before cutting. Wrap individually in waxed paper, twisting the ends.
By Julie Doolittle

Dipped Gingersnaps
2 c sugar
1 ½ c vegetable oil
2 eggs
½ c molasses
4 c flour
4 tsp baking soda
1 Tblsp ground ginger
2 tsp ground cinnamon
1 tsp salt
Additional sugar
2 (12 oz) packages vanilla baking chips
¼ c shortening

In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into ¾ inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookie springs back when touched lightly. Place on wire racks to cool.
Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden.
Note: I use white candy coating and melt over double-boiler. Some baking chips do not require added shortening.
By Julie Doolittle

Scandinavian Almond Bars
1 c sugar
½ c butter, softened
1 egg
½ tsp almond extract
1 ¾ c flour
2 tsp baking powder
¼ tsp salt
1 Tblsp milk
½ c sliced almonds, chopped
1 c confectioners’ sugar
¼ tsp almond extract
1-2 Tblsp milk

In a mixing bowl cream sugar and butter; beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well. Divide dough into fourths; form into 12 inch x 3 inch rectangles. Place 5 inches apart on greased baking sheets. Brush with milk; sprinkle with almonds. Bake at 325 for 18-20 minutes or until form to touch and edges are lightly browned. Cool on pans for 5 minutes, and then cut diagonally into 1 inch slices. Remove to wire racks to cool completely.
Combine confectioners’ sugar, ¼ tsp almond extract and milk. Drizzle over bars.
By Julie Doolittle

Mint Brownies
2 c sugar
1 c butter, softened
4 eggs
4 (1 oz) squares unsweetened baking chocolate, melted and slightly cooled
2 ½ c sifted flour
¼ tsp salt
¼ tsp baking powder
2 tsp vanilla extract
1 c broken pecans or walnuts

Preheat oven to 325. In a large bowl cream sugar and butter until fluffy. Beat in eggs until well blended; then add melted chocolate. Sift flour, measure, sift again with dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a greased and floured 9x13 inch baking pan and bake for 30-35 minutes or until no imprint is left when touched. Do not over bake. (Or just use your favorite brownie mix and bake as directed)

Mint Frosting:
4 Tblsp butter, softened
2 Tblsp evaporated milk
2 c confectioners’ sugar
½ tsp peppermint extract
Few drops green or pink food coloring

Mix all frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour. (Or just use a container or prepared vanilla frosting and add mint flavoring.)

Glaze Topping:
6 Tblsp butter
2 tsp vanilla extract
1 c semi-sweet chocolate chips

Combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over pink or green frosting and spread by tipping pan; refrigerate.
By Julie Doolittle

Homemade Breads

Mel’s Crescent Rolls
Dissolve:
1 pkg (or 1 Tblsp) yeast
1 ¼ c warm water

Add:
¼ c sugar
1 tsp salt
3 eggs, beaten

Add, then beat until smooth:
¾ c melted butter or margarine
4 c flour, unsifted

Cover tightly and refrigerate at least 4 hours. Then take a portion, roll in circle on well-floured board or countertop. Cut into pie-shaped wedges. Roll wedges for crescents. Bake 10 minutes at 400 degrees on greased cookie sheet. Dough will store in refrigerator for 5-6 days. Makes 2 dozen.
Submitted by Alison

Beaten Batter Rolls
1 Tbslp active dry yeast, softened in ¼ c warm water
1 c milk
1 tsp salt
¼ c sugar
2 eggs, beaten
1/3 to ½ c softened shortening
2 ¼ to 2 ¾ c enriched white flour (part whole wheat, if desired)
½ tsp vanilla or 1 tsp grated lemon rind, optional

Soften yeast in lukewarm water. Scald milk. Add sugar and salt. Cool to lukewarm. Add 1 c flour and beat well. Add yeast and eggs. Beat well. Add shortening. Mix well. Add flour to make stiff batter. Add flavoring. Beat thoroughly until smooth and elastic. Cover and let rise until bubbly. Stir down. Drop by spoonfuls into oiled muffin pans. Let rise until dough is doubled in bulk. Bake in moderate oven at 375 for 20-30 minutes.
Submitted by Alison, from USU Extension Yeast Breads book

Rich’s Super Cinnamon Rolls
1 (12 oz) can evaporated milk
1 ½ c water, warm
1 ½ Tblsp yeast
½ c oil
1 Tblsp lemon juice (optional)
¾ c honey
1 egg white
1 tsp salt
1 ½ tsp baking powder
8 c flour (combination of white and wheat flours)
2-3 Tblsp butter, melted
1 Tblsp cinnamon
4 Tblsp brown sugar
1 ½ c raisins (optional)

Warm the milk and add warm water. Dissolve the yeast in the liquid mixture. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. (If you want light rolls make sure the dough is soft and not stiff. The flour is the ingredient that determines the dough texture.) Knead the dough for 10 minutes and let it relax for 15 minutes. Take half of the dough and roll it out with a rolling pin to ¼ to ½ inch thickness. Brush the surface lightly with melted butter and sprinkle with cinnamon and thin amount of brown sugar. Roll up the dough like a jellyroll and cut into 1 inch slices. Put them on non-stick greased cookie sheets and allow them to rise until double in bulk. Bake at 350 for 20 minutes or until lightly brown. Remove and eat as is or frost.
Submitted by Alison

Soft-Crust French bread
5 c flour
2 packets rapid rise yeast
2 ½ c warm water
3 tsp salt
2 Tblsp shortening, softened
1 tsp sugar

In a large bowl, combine flour, yeast salt, and sugar. Add water and shortening to the mixture. Stir the dough until it pulls away from the sides of the bowl. Place dough on a floured surface and knead for 8-10 minutes. (Putting shortening on your hands, instead of flour, while kneading helps make a smooth dough.)
Divide dough into two parts and roll out on a greased surface into a rectangle. Roll dough “jelly roll fashion to form loaf about 14 inches long. Place on greased cookie sheets. Slash top and cover with a greased plastic wrap to rise double. Take off wrap and bake in a pre-heated oven at 350 degrees for about 25-30 minutes. Take out of oven when loaf is light golden in color. Butter sides and top then recover. Make sure that all of the bread is covered. Let cool. Uncover bread when you are ready to eat.
Submitted by Alison

Banana Bread
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 eggs, beaten
2-3 c bananas, ripe & mashed (about 6-7 bananas)
1 c sugar
1/2 c butter, melted (or substitute oil)
1/4 c walnuts (optional)

Preheat oven to 350. Grease two loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center of flour mixture; set aside. Combine eggs, bananas, sugar and butter in large bowl. Pour egg mixture into the flour mixture well and stir until just moistened (batter should be lumpy). Fold in nuts (optional). Pour batter into greased pans. Bake for 55 to 60 minutes or until toothpick comes out clean. Remove from pan shortly after taking the bread out of the oven to prevent overcooking. Note - when making banana muffins or mini-loaves cook time goes down to 30 to 35 minutes.
Submitted by Alisha Lacey, Better Homes and Gardens Cookbook

Corn Bread Recipe
1 c flour
3/4 c cornmeal
2 to 3 Tblsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 Tblsp butter
2 eggs, beaten
1 c milk
1/4 c butter, melted (or oil)

Preheat oven to 400. Combine flour, cornmeal, sugar, baking powder, and salt in medium bowl; set aside. Add 1 Tblsp butter to 10 inch cast iron skillet or a 9X1 1/2 inch round baking pan. Place in oven for about 3 minutes or until butter melts. Remove pan from oven; swirl butter to coat bottom and sides of pan. Combine eggs, milk, and melted butter in a large bowl. Add flour mixture to egg mixture all at once. Stir until just moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until toothpick comes out clean. Serve with applesauce, honey, or syrup.
Submitted by Alisha Lacey, Better Homes and Gardens Cookbook

Drop Biscuits Recipe
2 c flour
3 tsp baking powder
1/2 tsp salt
1/4 c oil
1 c milk

Preheat oven to 450. Mix flour, baking powder, and salt in large bowl. Then add milk and oil and mix well. Using a spoon, drop the batter onto a greased baking sheet. Cook for 12-15 minutes.
Submitted by Alisha Lacey

Wheat Bread Recipe
2 c white flour
1 Tblsp yeast, dry
2 1/4 c water
1/3 c honey (substitute brown sugar)
3 Tblsp butter (optional)
2 c whole wheat flour
1 1/2 c white flour

Mix 2 cups white flour and yeast together in large bowl. In a separate bowl mix water, honey, and butter then heat to 110 degrees but no warmer (microwave for approximately 1:30 minutes). Combine flour mixture and liquid mixture with a mixer for 3 minutes. Add final 2 cups whole wheat flour and 1 to 1/2 cups white flour. Knead in any remaining flour to dough then knead for 3 minutes. Place dough in lightly greased bowl, cover with cloth and let rise for 1+ hour. After dough has doubled in size, punch dough down. Turn dough out onto lightly floured surface; divide in half. Shape dough halves into loaves by patting or rolling and place into greased loaf pans. Cover with cloth and let rise until dough doubles in size. Bake at 375 for 35-40 minutes.
Submitted by Eric Lacey, Better Homes and Gardens Cookbook

White Bread Recipe
2 1/2 c flour
1 Tblsp yeast, dry
2 1/4 c milk (or substitute water)
2 Tblsp honey (or substitute sugar)
1 1/2 tsp salt
1 Tblsp butter (optional)
2 1/4 c flour

Mix 2 1/2 cups flour and yeast together in large bowl. In a separate bowl mix milk, honey, salt, and butter then heat to 110 degrees but no warmer (microwave for approximately 1:30 minutes). Combine flour mixture and liquid mixture with a mixer for 3 minutes. Add final 2 1/4 to 2 3/4 cups flour. Knead in any remaining flour to dough then knead for 3 minutes. Place dough in lightly greased bowl, cover with cloth and let rise for 1 hour. After one hour, punch dough down. Turn dough out onto lightly floured surface; divide in half. Shape dough halves into loaves by patting or rolling and place into greased loaf pans. Cover with cloth and let rise for 30 minutes. Bake at 375 for 35-40 minutes.
Submitted by Eric Lacey, Better Homes and Gardens Cookbook

LACEY BREAD & ROLL ADD-INS
If you want to spice up your bread try one of the following add-ins.

10 Grain Wheat Bread:
1 c 10 grain cereal
Add 1 cup 10 grain cereal to dough mixture when you combine final measurement of flour to dough.

Oat Bran Bread:
1 c oat bran (dust top of loaves before baking)
Add 1 cup oat bran to dough mixture when you combine final measurement of flour to dough.

Onion-Herb Bread or Rolls:
1 Tblsp onion, dried and minced
1/2 tsp Italian seasoning (or basil, oregano)
Add minced onion and Italian seasoning to dough mixture when you combine final measurement of flour to dough.

Cinnamon-Raisin Bread or Rolls:
1/4 c cinnamon
3 Tblsp brown sugar
1 c raisins
Mix cinnamon, brown sugar and a little water. Turn mixture into bread with raisins.

Sunflower Seed Bread or Rolls:
1 c sunflower seeds
Add sunflower seeds to dough mixture when you combine final measurement of flour to dough.
Submitted by Eric Lacey

Crockpot Cookin'

Crockpot Pork Chops
Pork chops (thicker cut are better)
2 cans Chicken Gumbo Soup

Put in Crockpot on low for 5-6 hours
Submitted by Anne-Marie

Salsa chicken (so easy and tasty)
1 16 oz. jar of salsa, any brand
4 frozen chicken breasts

Place chicken breasts in Crockpot. Pour salsa over the top. Cook on low 6 hours or high for 4 hours.
Serve with flour tortillas and cheese, lettuce, tomatoes, sour cream.
Submitted by Ie Mei

Italian Chicken with Vegetables
4-6 Boneless Skinless Chicken Breasts
8 oz. Fat Free Italian Dressing
1/4 cup Grated Parmesan Cheese
1 tsp. Italian Seasoning
4-5 Potatoes (cubed and pealed)

Pour some of the Italian dressing in the bottom of the crock-pot. Place the chicken in the crock-pot. Sprinkle with half of the parmesan cheese and half of the Italian seasoning. Pour potatoes on top of chicken. Add remaining dressing, parmesan cheese, and Italian seasoning. Cook on low for 6-8 hours. Add baby carrots if you'd like more vegetable.
Submitted by Taunya

Beef Stew
2 lbs stew meat
4-5 potatoes, cubed
4-5 carrots, sliced
3 stalks celery, sliced
1 onion, chopped
1 Tblsp sugar
2 tsp salt
1/2 tsp pepper
2 Tblsp instant tapioca
3 cups V-8 juice

Place all ingredients in slow cooker, keeping onions near the bottom so they'll cook. Cook on low 8-10 hours or High 4-5 hours.
Submitted by Gwen

Crockpot Chicken Alfredo
2-4 chicken breasts
1 cube (1/2 c) butter
1 pkg Good Seasonings Italian Dressing (dry mix)
8 oz cream cheese, cubed
1 can cream of chicken soup

Cook chicken breasts, butter and dressing mix in slow cooker 3-4 hours on low. Remove chicken and cut into bite-size pieces. Add cream cheese, soup and 1/2 soup can of water to slow cooker. Whisk out lumps. Return chicken to Crockpot and heat until hot. Serve over cooked linguine or fettuccine noodles.
Submitted by Gwen

Cream Cheese Chicken
4 boneless, skinless chicken breasts
1 cube butter/margarine, melted
1 pkg Italian seasoning mix
1 (8oz) pkg cream cheese
1 (10 oz) can cream of mushroom soup

Cube chicken into bite-sized pieces and place in Crockpot. Add about 1 tablespoon water to the Italian seasonings mix and pour over chicken; pour melted butter over chicken as well and mix. Cover and cook on low for 6-8 hours. Add cream cheese and soup; cook on high until cheese is melted. Serve over rice or pasta.
Submitted by Alison

Adrie’s Chocolate Mess
1 chocolate cake mix
1 (3 oz) pkg instant chocolate pudding mix
4 eggs
2 c sour cream
1 c water
¾ c oil
1 c chocolate chips

Spray a 4 quart Crockpot with non-stick spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in chocolate chips. Pour into Crockpot. Cover and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.
Submitted by Alison

All-purpose Beef
I wanted to just cook a roast with zero to minimal seasoning so I could freeze portions then pull it out to use for various items. When I pull it out of the freezer I warm it up and add the seasonings then, like bbq sauce for sloppy joes or taco seasoning for beef quesadillas.

Ingredients:
Beef Pot Roast
Broth
Salt & Pepper
Onion (optional)

Place roast in crock pot and add a little broth (beef, chicken, whatever), salt & pepper, and onions (optional). Cook your roast on low for 10-13 hours. Drain all fluids, pull apart meat and place on cookie sheet to cool. Place desired portions in freezer bags and place in the freezer.

Submitted by Alisha

Pulled Pork Sandwiches
1 center cut pork roast (can be strait from freezer)
1 cup any kind BBQ sauce
Half of onion chopped finely
1 can of Coke (can use most any kind of soda)

Mix all ingredients in crockpot then add roast. Cook on low for 8 hours. Or cook on high for 4. Pull pork apart the last hour with two forks. Serve on roll with any kind of cheese.

Submitted by Lyndsey