Monday, June 27, 2011

Hawaiian Hay Stacks (Chicken Sundae)

1 can chicken broth
2 cans cream of chicken
1 cup shredded chicken

Heat broth and cream of chicken together until cream of chicken dissolves. Add shredded chicken and keep warm until ready to eat.

Chopped green onions
Chopped celery
Diced tomatoes
Sliced water chestnuts
Chow mein noodles

Put rice on your plate and pour chicken sauce over the top. Sprinkle above toppings over rice.

Cream Cheese Chip Dip

1 package of cream cheese
1 regular jar of salsa

Let cream cheese soften and then with a mixer beat it until it's smooth. Add jar of salsa and mix until combined. Delish!
(Pam Bylund)

Navajo Tacos

Use this scone recipe for the "taco."

Top with:
Browned meat
Shredded lettuce
Ranch dressing

Save some scones for dessert and top them with butter and honey.

Friday, June 24, 2011

S'more Cups

7 whole graham crackers (1 cup/250 mL finely crushed)
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
12 large marshmallows

  1. Preheat oven to 350°. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter. Using a small scoop, place scant scoop of crumb mixture in each cup of a mini muffin tin. Press crumbs to form shallow cups with a mini tart shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
  2. Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
  3. Break remaining candy bars and place in microwave safe bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Yields 24 mini cups
(Pampered Chef)

Thursday, June 23, 2011

Gooey Caramel Rolls

1 1/2 cup brown sugar
3/4 cup whipping cream
1 cup chopped pecans
2 loaves frozen bread dough

Whisk together brown sugar and whipping cream. Pour into a lightly greased 9x13 pan. Set aside. Pull golf ball size pieces off the bread dough and roll into balls. Place in pan leaving space between rolls so they can rise. Cover dough and let rise until doubled in size. Uncover and bake at 350 for 30-40 minutes. Invert onto a sewing platter and spoon and caramel left in pan over the rolls.

(Laurel Kramer)

Wednesday, June 22, 2011


1 1/2 cups sugar
1/2 cup butter
1/2 cup shortening
2 large eggs
2 3/4 cup flour
2 tsp. cream of tartar
1 tsp baking soda
1/4 tsp salt

1/4 cup sugar
2 tsp ground cinnamon

Heat oven to 400

Beat 1 1/2 cups sugar, butter, shortening and eggs in large bowl until light and fluffy. Add flour, cream of tartar, baking soda and salt. Mix until combined.

Shape dough in balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon sugar mixture and place on an ungreased cookie sheet about 2 inches apart. Depending on the size of the cookie, gently flatten the balls with the bottom of a glass.

Bake 8-10 minutes or until set.

(Adrianne Campbell)

Wednesday, June 15, 2011

Olive Garden breadsticks

You will need:
1 1/2 cups warm water
2 1/4 teaspoon yeast
1 Tablespoon margarine, melted
2 Tablespoon sugar
1 1/2 teaspoon salt
4 1/2 cups flour

2 Tablespoons margarine, melted
1 1/2 teaspoons salt
2 teaspoons garlic powder

1. In the bowl of your stand mixer, dissolve yeast in warm water. Let it sit at least 5 minutes, until yeast bubbles.

2. Add melted margarine, sugar, and salt to the yeast mixture.

3. Mix in the flour using your dough hook. Knead for 2-3 minutes.

4. Cover the dough and let it rest for 45 minutes.

5. Shape into 8-10 breadsticks and place on greased cookie tray.

6. Bake at 400 for 7 minutes.

7. Meanwhile, mix together melted margarine, salt, and garlic powder.

8. Remove breadsticks from oven (after 7 minutes) and brush with melted margarine. Return to oven for 8 more minutes, until lightly browned.

9. Brush warm breadsticks with remaining margarine.

Joy in My Kitchen