Lollipops

Ingredients:

2 cups Sugar
2/3 cup Lite Karo Syrup
1 cup water
1 1/2 tsp. flavoring
food coloring

Directions:

Prepare molds by placing them on parchment paper with lollipop stick in them. Lightly spray with non-stick spray.

Combine the sugar, syrup and water in a medium sauce pan and place over medium high heat. Stir until the sugar dissolves and have your candy thermometer ready. The thermometer will read “Hard Crack” (or 300 degrees) when you know to turn off the heat and remove the pan from the heat. When the liquid is ready, add 1 1/2 tsp. flavoring and food coloring. It will fizz a little and smell strong, but it is perfect for the suckers.

Pour the lollipop liquid into the molds. The strings that are left will harden and break off. Allow the lollipops to set for about 10-15 minutes. Test them by trying to pop them out.


Source: Make and Takes
Note: Be sure to get the molds to lay flat to avoid spillage. For easy pouring I spray non-stick spray in a 2 cups glass measuring cup, the spout helps to pour evenly and carefully. Only make one flavor per batch, splitting them is not recommended. I like to wrap these in lollipop bags with a twisty tie. Super YUM!

Oven Roasted Veggies Revamped

Ingredients:

3 tbs. Olive Oil
Left over Oven Roasted Veggies
1 lb frozen shrimp, peeled and de-veined
2 garlic cloves minced
1/4 cup Prego Sauce
salt and lemon pepper to taste
shredded Parmesan cheese


Directions:

In a large skillet, set on medium high heat add olive oil. Add left over veggies and saute until lightly browned and heated through. Add garlic and stir. Add shrimp and season to taste. Cook until the all shrimp is pink and has curled into itself. Add Prego sauce and Parmesan cheese, stirring to coat all veggies and shrimp with the sauce. Serve immediately and enjoy!


Source: ME!
Note: This would be delicious over pasta and garlic or rosemary bread.

Vegetable Quiche Cups

Ingredients:

1 package frozen chopped spinach
3/4 cup egg beaters
3/4 cup shredded string cheese
1/4 cup diced red bell pepper
1/4 cup diced onion
salt and pepper

Directions:

Line a muffin pan with foil baking cups and spray cups with Pam.

Combine eggs, cheese, spinach, pepper and onions in a bowl and mix well. Divide evenly into muffin cups. Bake at 350 for 20 minutes, until knife inserted in the center comes out clean.

Source: South Beach Diet Cookbook
Note: Cups may be frozen and reheated in the microwave. SO YUM!

Oven Roasted Vegetables

Ingredients:

1 medium zucchini, cut into bite size pieces
1 medium summer squash, cut into bite-size pieces
1 medium green bell pepper, cut into bite-size pieces
1 medium butternut squash, pealed and cut into bite-size pieces
1 lb. fresh asparagus, cut into bite-size pieces
1 red onion, cut into 8th
3 tbsp extra-virgin olive oil
1 tsp salt
freshly ground pepper


Directions:

Heat over to 450 degrees. Place zucchini, squashes, pepper, asparagus and onion in a 9X13 pan. Toss with olive oil, salt and pepper to taste. Mix until the veggies are well coated with oil. Evenly spread out in pan. Roast veggies for 30 minutes, stirring occasionally, until veggies are slightly browned and tender.

Source: South Beach Diet Book
Note: Although the recipe doesn't call for butternut squash it really adds a nice sweetness to the dish. I also like to add other seasonings like oregano, garlic and thyme.

Caramel Corn

Ingredients:

1/2 cup butter
1 cup packed brown sugar
1/4 cup Karo syrup
1/2 tsp salt
1/4 tsp baking soda

Directions:

In a small sauce pan bring butter, sugar, syrup, and salt to a boil. Stirring constantly.
Boil rapidly for 1 minute, keep stirring.
Remove from heat and add baking soda as you stir.
Pour over large bowl of freshly popped popcorn and stir in caramel.

Let cool for a few minutes before eating.

Source: Karen Trevino
Note: This recipe can be halved if you would like.
I would also recommend that you do not use microwave popcorn for this recipe.

Crepes

A family favorite since I was young girl. The kids call these "rollies"... we LOVE to have them for dinner too!

Ingredients:

1 1/2 cups flour
3 tbs sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups of milk
2 tbs melted butter
1/2 tsp vanilla
2 lrg eggs

In a blender combine ingredients and blend until smooth and there are not clumps.

Lightly butter a 6-8 inch skillet. Heat over medium heat.

For each crepe, pour ~1/4 cup batter into skillet. Immediately rotate skillet until a thin layer of batter covers the bottom. Cook until golden brown; turn crepe over and cook on the other side until golden brown. Repeat with remaining batter, buttering skillet as necessary.

Stack crepes one on top of the other. Cover as the others cook to keep warm.

For the filling:

Fresh fruits (strawberries, raspberries, bananas)
Jam
Whipped cream
Dulce de Leche
Sugar
Powdered Sugar
Honey
Marshmallow cream
Nutella

The possibilities are endless!

Source: Ferrante Family and Betty Crocker's Big Red CookBook
Notes: These can be wrapped airtight and frozen up to 2 months.

Enchiladas Verdes

Ingredients:

1 can Cream of Chicken Soup
1/2 tsp garlic powder
1 can Kirkland chicken, drained
2/3 cup shredded Mexican Mix cheese
4 flour tortillas
1/4 cup milk
1/2 cup Pace's Salsa Verde
1 4oz can chilies, mild
1/3 onion, diced


Preheat oven to 375.
Grease 9X9 glass dish and set aside.
In a medium bowl mix half can of soup, garlic powder, chicken, can of chilies, onion and 1/3 of cheese.
Divide mixture into 4 equal parts.
Spoon onto flour tortillas, roll tortillas around filling and lay open side down into prepared dish
Make the Sauce, in medium bowl stir remaining half of soup, cheese, milk, and salsa verde.
Pour over top of enchiladas and sprinkle with cheese.

Bake for 20 minutes until cheese is melted.
Serve with sour cream and tossed salad.


Note: This doesn't take more than 15 minutes to get ready. We like to drink "Jarritos" to go along with this yummy Texmex meal to make it feel more authentic.
From: Originally this recipe was from Campbell's Soup Cook Book but I have changed a lot of the ingredients and added some of my own.

Pasta Primavera My Way

Ingredients:

1 lb Pasta
2 medium zucchinis, cubed
1 medium summer squash, cubed
1 cup cherry tomatoes
1 cup pasta sauce or pesto
2 tbs olive oil
2 tsp Italian seasoning
salt and pepper
Parmesan cheese

Cook pasta as directed on package. While pasta is cooking saute zucchini and squash in olive oil over medium heat, until slightly golden brown. Reduce heat to low and add tomatoes, salt, pepper and seasoning to mixture. Cover and stir occasionally. When pasta is done remove water and add zucchini mixture over top and mix well with sauce of your choice or pesto. Serve with garlic bread and Parmesan cheese.


Note: I love making this SUPER easy dinner. I like to use Prego sauce, homemade pesto or Costco pesto as well. I also like to add chicken or turkey from a left over meal.
From: My own kitchen.

Roasted Pumpkin Seeds

Preheat oven to 400*. Rinse and dry seeds thoroughly. In a large cookie sheet add two table spoons of olive oil and add seeds. Mix well until all seeds are well coated. Sprinkle garlic salt over top and mix again. Cook for 15-20 minutes stirring once. Remove from oven and toss again and place in a shallow dish... Enjoy while you can, they won't last long.

Taco Soup

This is one of our kids favorites!

In a crockpot combine:

1 can petite diced tomatoes
1 can black beans, drained
1 can corn
1 4oz. can green chillies, mild
1 can kirkland chicken, drained
3 Tbsp. taco seasoning
1 cup salsa

Cook on low for 6 hours. Serve with shredded cheese, green onions, sour cream and avocado.

You can also cook this on the stove top for about 35 minutes, stirring occasionally. Its super easy and super tasty.

From: I got this recipe from my old ward and have adapted it to suit my needs and with the things that I always have around the house.

Cinnamon Cake

I love this cake! Its so yummy and super moist.

Ingredients:

Yellow cake mix
Lrg. box instant vanilla pudding
3 tbs. flour
4 eggs
3/4 cups milk
1/2 cup oil
1 cup sour cream (I use fat free)

Sugar Mixture:
5 tbs. sugar
5 tsp. cinnamon

Directions:

Preheat oven to 350

Make sugar mixture and set aside

Mix remaining ingredients in a large bowl until well combined. Batter will be thick.

Grease bundt cake pan or two loaf pan.

Dust generously with about 1/2 or sugar mixture

Add 1/2 of batter into the pan and sprinkle remaining sugar mixture over top.

Add other 1/2 of batter and spread if necessary

Bake for about 45 minutes or until toothpick comes out clean

Cook for 10 minutes and remove from pan to cool completely

Note: We like eating this yummy cake with ice cream right as it comes out of the oven. You can also make this cake in loaf pans.
From: Amy Uboldi

Rosemary Peasant Bread

Just like Macaroni Grill bread... It's that good!

Ingredients:

1 packet yeast
2 C. warm water
1 T sugar
4 C. flour
2 tsp. salt
1-2 fresh rosemary (I used dried and it worked just fine)
Olive Oil
Corn meal flour (I use parchment paper instead)
Melted butter Salt

Directions:

Dissolve yeast in the warm water and sugar.

Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not Knead!! (I used my KitchenAid with the hook attachment) Cover and let rise for 1 hour or until double in size. (This took me about 1 1/2 hour)

Remove dough. It will be sticky. (Marie's tip: Put shortening or oil on your hands to handle the dough and shaping it. It works better than using flour on your hands).

Place it in 2 rounds on a cookie sheet lightly coated in oil and sprinkled with corn meal. (I used parchmant paper and some oil)

Cover with a towel or greased plastic wrap. Then let it rise another hour.

Brush each round with melted butter and lightly sprinkle with more Rosemary and salt.

Bake @ 425 for 10 minutes, then reduce temperature to 375 for 15 minutes more.

Notes: I used dried rosemary and it worked just as good. I also omit the corn meal and line my cookie sheet with parchment paper. I used my hook attachment on my KitchenAid.
From: Marie, Make and Takes

Grandma's Homemade Bread

Grandma's Homemade Bread
from the kitchen of M. Cloward

Scald2 cups milk 1/4 cup shortening ADD 4 tsp salt1/4 cup sugar

Let mixture cool.

Mix together in a medium bowl1 tsp sugar2 packages yeast1 cup warm water

Set aside for 10 minutes to activate yeast.

Mix milk mixture and yeast mixture in a large bowl.

Add 2 cups of flour and beat mixture 200 strokes.

Slowly add 4 to 5 cups of flour, mixing after each new addition.

Let dough rest 10 minutes

Knead dough for 10 minutes

Let dough double in size

Punch down and let it rise again.

Punch all the air out and form two loaves of bread. Place the loaves into buttered bread pans. If desired, butter the tops of loaves. Let the dough rise again.

Bake at 400 for about 25 minutes.Here are some of Alyssa's tips:

Alyssa's Tips:
To speed up step 2, you can put the bowl on ice
In step 7, I add closer to 4 cups of flour
You can always use your Kitchenaid dough hook to do the kneading for you. . .

From: Alyssa Chadwick, her grandma's recipe

Drinky Drink

My husband loves these tasty "Drinky Drinks". That is just what we call them, don't know why. Its a great way of getting our fruits servings in and SO good.

In a blender add:

1 banana, not too ripe
2 cups fresh strawberries
3 cups frozen fruit mix
1/2 cup Hawaiians Own Passion Orange concentrate
enough water to almost cover the fruit

Blend until smooth. Pour into a tall glass and top with fresh whipped cream and a BIG straw.

Note: This smoothie is super yummy on its own but once you stir in the whipped cream it become a shake.... mmmmm so good!
From: Me!

Apple Crisp

Ingredients:

4 cups cooking apples, peeled and sliced
3/4 cup brown sugar
1/2 cup flour
3/4 tsp cinnamon
1/2 cup oat meal
1/3 cup cold butter, cubed
whipped cream or ice cream
carmel, if desired

Heat oven to 375. Grease an 8X8 dish.
In a large bowl combine apples, sugar, flour and cinnamon
Place in prepared dish and top with oats and butter
Bake for 30 minutes or until apples are tender and the top is golden brown
Serve with ice cream and carmel

Note: You may also want to use nuts as a topping
From: Betty Crocker Red Book

Butternut Squash Soup

This is the easiest soup you can make.
It is super tasty and you can spice it up with just about anything.

Ingredients:

3 cups butternut squash, peeled and diced
1/4 cup onion, chopped
4 cups chicken broth
salt and fresh ground pepper
nutmeg

Cook squash and onion with stock until very soft
Place cooked squash and onion in a blender
Pour in liquid until its about two inches above the cooked vegetables
Blend until smooth and season to taste

Top with cooked bacon and some cheese and Enjoy! You can also add chicken for a complete meal.

Notes: Be very careful when blending as it will be very hot. You may want to open the blender a few times to release the steam.
From: Abuela Mercedes

Homemade Oreos

These homemade oreos are so good they don't last more than one day. Its is easy and fun to get the kids involved as they shape the cookies into balls. They are super easy to make and have become a new "Trevino Treat"

Ingredients:

2 Boxes Devil's Food Cake mix
3 Cubes of Butter, softened
8 Tbsp. flour
4 eggs

Filling:

8 oz cream cheese
1/4 cup butter
1 tsp. vanilla
3 1/2 cups powder sugar

Instructions:

Preheat oven to 350. Line a cookie sheet with partchmant paper.
In a large bowl mix cake mix, butter, flour and eggs until well combined and forms a soft dough.
Roll into balls and place on prepared cookie sheet two inches apart.
Bake for 9-11 minutes.
Set aside to cool.

Make filling.
In a medium bowl cream together cream cheese, butter and vanilla.
Add the powder sugar.
Add food color if desired.

When cookies have cooled completely make a "sandwich" and enjoy with a tall glass of milk.

Note: We made these with orange frosting so they would be festive for Halloween. You could also add peppermint extract for a minty oreo. Whatever you do, they are delicious!
From: Kara (abuela's Friend)