Broccoli Salad

Dressing:

½ cup mayonnaise
¼ cup sugar
1 tablespoon vinegar

Mix and let set for 2 hours or overnight.

1 bunch broccoli cut into bite size pieces
½ cup chopped purple onion
½ lb cooked bacon cut into ½ inch pieces
½ cup grated cheese

Mix with dressing just before serving

(I like to add toasted sunflower seeds)

I got this recipe from Laura Hatch many years ago and love it!.

Granola

10 cups old fashioned rolled oats
1 cup wheat germ
2 cups shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans, walnuts or combination
1 ½ cups brown sugar, firmly packed
1 ½ cups water
1 ½ cups vegetable oil (I use ¾ canola oil )
½ cup honey
½ cup molasses (I don’t add the molasses and I increase the honey to 1 cup)
1 ½ tsp salt
2 tsp cinnamon
1 Tbs. vanilla
Raisins or other dried fruit, if desired

Preheat oven to 300 F. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into 2 11x17 jelly roll cookie sheets. Bake approx 1 hour, stirring every 15 minutes. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers or zip loc bags. I put the extra bags in the freezer until we are ready to eat and that way they'll stay nice and fresh

A family favorite, a special treat to send to kids living away from home . When I make this recipe, I omit the sesame seeds, just because that's one more things to pick up. Because 1cup of the ingredients are missing, I'll add 1 or 2 extra cups of oats.

Rocky Mountain Cookies

1 cup sugar

1 cup packed brown sugar

1 cup butter or margarine, softened

2 eggs

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. baking powder

2 cups old-fashioned oats

2 cups Rice Crispies cereal

1 (12 oz.) bag chocolate chips

In a large bowl cream together sugars & butter. Add eggs & vanilla & beat well. Sift dry ingredients into a separate bowl. Add to mixture. Fold in oats, cereal, & chocolate chips. Drop by tablespoons onto a greased baking sheet. Bake at 350 degrees for 10 - 12 minutes or until very lightly browned.

Makes 6 dozen.

Aunt Lynn brought this to our get together last Sunday. They were delicious! I might try substituting raisins for the chocolate chips to see how that tastes.

Pork and Beans

2 - 15 oz cans pork and beans (Van Camps brand)
¾ cup ketchup
¾ to 1 cup packed brown sugar
2 Tbs mustard
½ cup crushed pineapple drained
½ lb. bacon, fried and crumbled
1 large onion chopped and sautéed in bacon grease

Mix all together. Put in oven for 1 hour at 325 or cook on slow in crock pot for a few hours.

I am posting this because Aunt Christy asked me to bring it to the family BBQ on Saturday. As a child I would never eat pork and beans until we got this recipe from the Manzanis family.

Rootbeer Ice Cream

Quantities are for 6 Qt. Freezer. For 4 Qt freezer, use quantities in parenthesis ().
2 sm. Pkg (1 lg. pkg) Vanilla INSTANT pudding

6 (4) Beaten Eggs
2 can or 1 qt. (1 can or 1 pt) Evap Milk OR half & Half
3 Cup (2 Cup) Sugar

Throw all of the above into the canister (minus pudding) and mix

Add:

2 Tbs (1 Tbs) Vanilla Extract
2 Tbs (1 Tbs) Rootbeer Extract

Mix pudding in well, but don't over mix -- it will provide thickening later.
Add WHOLE milk until the canister is 3/4 full.
Freeze with rock salt and ice.

Additional flavors (substitute for the root beer flavoring)
1 can (1/2 can) Chocolate Syrup
4-5 cup (3 cup) Fruit

Uncle Eric is on a roll....He says he'll send all the Magnusson family favorite recipes. He has made me promise I won't switch Miracle whip into the place of mayonnaise. Speaking of family favorites, homemade ice cream is a favorite family gathering dessert, expect for the year that Rachel forgot to add the sugar to the recipe and the ice cream never set up. Since the raw egg scare, we omit the eggs and it turns out fine

Chicken Nugget Omelet

NOT really an Omelet, but who would want to eat a "Chicken Nugget Scramble"? This high-protein/non-low-fat recipe was created one Saturday morning when the kids were hungry, and the expected ingredients for a normal omelet were discovered to be unavailable. After staring at the leftovers in the fridge, this was created. The breakfast became a instant success, and is frequently requested (even by mom).

Ingredients

• Eggs - 1 per person, plus an additional one or two.
• Chicken Nuggets - 1.5 per person. thawed
• Thinly sliced & chopped lunch ham - enough for two kid-sized sandwiches.
• Shredded Cheese, (but don't use too much) **
• 1/4 cup Milk, per 4 eggs
• Salt/Pepper

Directions

1. Lightly beat eggs and milk in a bowl with a whisk.
2. Chop up nuggets into fourths. Chop/shred the ham too.
3. Thaw nuggets in microwave for 1 minute, if needed
4. Lightly fry lunch ham for 1 minute in large skillet
5. Add egg mixture to ham, and cook in pan until no longer runny.
6. Add nuggets to eggs, cover the skillet, and allow steam to heat nuggets.
7. Sprinkle cheese[s], cover for 30 seconds.
8. Serve & Enjoy.

** Cheese

• Make it fancy -- Enjoy a two, three, or even a "four cheese" chicken nugget omelet! Use whatever cheese is in the fridge. A sprinkle of Parmesan, 1 shredded Mozzarella cheese stick, provolone, Swiss are favorites. And then you have your ENTIRE cheddar family. Allow the family to guess the cheeses used. The NorCal-Mag record is a "five-cheese chicken nugget omelet".
• Remember, sometimes less is more. Don't overload the cheese.

This recipe is from my brother-in-law, Eric. When he heard about my recipe blog, he said he wanted to post his Chicken Nugget Omelet recipe. I thought he was joking, until he emailed me the recipe this morning. Thanks, Uncle Ick! Nieces and nephews, enjoy!

Tamale Pie*

1 to 1 ½ lb. hamburger
1 onion, chopped
1 T chili powder
salt and pepper to taste
grated cheese
2 small cans tomato sauce
1 can whole kernel corn (undrained)
3 cups milk
1 cup corn meal
1 can chopped pitted olives (drained)

Brown hamburger and add chopped onion. Add salt and pepper, and chili powder. Add tomato sauce, corn, milk, cornmeal. Place in 9 x 13 greased pan. Cut olives in slices and mix in. Bake 45 minutes at 350. Sprinkle with grated cheese.

*If using this recipe from food storage items, use canned beef instead of hamburger. Use 1 cup powdered milk and 3 cups water instead of fresh milk. I don't have cheese in my food storage, and it would taste fine without it.

A Magnusson family recipe…one of Scott’s favorites from his childhood.

Very Berry Spinach Salad

1 bag (9 oz) Fresh Express Spinach
1 pint strawberries, sliced
3 kiwis, peeled and sliced
1 handful, chopped macadamia nuts (optional)

Dressing:

¼ cup vegetable oil
2 Tbsp. raspberry vinegar
2 Tbs. raspberry preserves

Mix dressing and refrigerate for 15 minutes. Toss together with salad and serve. Serves 4

I got this recipe off a spinach bag. I don't have raspberry preserves on hand, I just use strawberry jam. Another thought on the dressing - It is easier to buy a Raspberry Vinaigrette from the store and have it on the side to be put on as the people dish up the salad. I also use almond slices that I have crystallized in sugar instead of the chopped macadamia nuts. If strawberries and kiwi's aren't in season you can make the salad without them.

Veggie Bars

2 tubes crescent rolls (Pillsbury refrigerated kind)
2 - 8 oz. cream cheese softened
¾ cups mayo
½ cup sour cream
*1 pkg. dry Ranch dressing mix
2 cups of cut up vegetables of your choice
1 cup of shredded cheese of your choice

Press the 2 tubes of crescent rolls into a jelly roll pan and bake at 375 degrees for 8-9 min. Then cool. Combine cream cheese, mayo, sour cream and Ranch dressing together until smooth. Spread over cooled crust. Then add any vegetables you would like over the cream cheese mixture. I usually shred carrots, slice radishes, cauliflower, broccoli, celery and red onion. Then sprinkle with shredded cheese. Press the veggies and cheese down a little into the cream cheese mixture. Cover and refrigerate for an hour or so. Cut into bars and serve

*Home Style Dressing Mix

(I use these spices below in place of the 1 pkg. dry Ranch dressing mix called for in the above recipe – it’s cheaper and tastes just as good. The vegetable dip in the below recipe is very good to serve with a veggie plate)

2 tsp instant minced onion
½ tsp salt
1/8 tsp garlic powder
1 Tbs. parsley flakes

Mix with 1 cup buttermilk and 1 cup Best Foods

For a vegetable or chip dip, use:

1 cup sour cream and 1 cup Best Foods instead

A favorite to serve at baby showers. I got the recipe from my sister-in-law, Lynn.

Lasagna Toss

1 pkg (12 oz) American Beauty large Shell-Roni macaroni, uncooked
2 lbs ground beef (I usually use only 1 lb.)
½ cup chopped onion
1 clove garlic, minced
1 27 oz can spaghetti sauce
2 cups ricotta or cottage cheese
1 Tbs chopped fresh parsley
2 cups (8oz) shredded mozzarella cheese
Grated Parmesan cheese, optional

Heat oven to 350. Cook pasta according to package directions for 7 minutes; drain. Meanwhile in large skillet, brown grown beef with onions and garlic; drain off excess fat. Stir in spaghetti sauce and simmer 10 minutes or until heated through.

Stir cooked pasta into meat sauce.

Place ½ pasta mixture in 2 quart casserole. Combine cottage cheese with parsley. Evenly spread on top of mixture in casserole. Sprinkle with 1 cup mozzarella cheese; cover with remaining pasta mixture and remaining mozzarella.

Sprinkle with Parmesan cheese, if desired. Cover and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving. Makes 12 servings.

(I use cottage cheese instead of ricotta cheese. Instead of fresh parsley, I used dried dried Italian seasoning.  I prefer to use bow tie pasta, but it is also good with the shell pasta.)  I found this recipe on a noodle package and fix it often. It is fast, easy and delicious!

2024

After making this recipe for years, I have made a few changes.  I use bowtie pasta. (Barilla brand -1/2 a package or 8 oz)  I use Hunt's pasta sauce Garlic and Herb flavor 24 oz can) As mentioned above I use cottage cheese - not the ricotta and dried Italian seasoning in place of the fresh parsley).  I also use 1 lb of beef instead of 2 lbs.  The garlic, onion, and cheese are the same in the original recipe.  

Pictured is 1 lb of Mozzarella cheese.  I use what the recipe calls for - 1/2 a pound  

Garlic Cheese Bread

1 Loaf of French bread or baguette (purchased from grocery store)
½ c. Mayonnaise
½ c. Butter
½ c. shredded fresh Parmesan cheese
a few dashes of dill weed
2 cloves of fresh garlic grated
Salt to taste
Or
Garlic Salt to taste if you don’t have fresh garlic

Melt butter in microwave until it is soft but not completely melted. Add mayonnaise, cheese, dill weed, garlic, and salt. Stir until well combined. Slice bread however you prefer. If it is a wide loaf you may want to cut each slice in half so that it goes farther. Coat each slice very thoroughly, it works best to use your hands. Place on cookie sheet and cook at 400 degrees for 10-15 minutes or until browned. You want the edges to be crispy but you don’t want a crouton.

I got this recipe from the Katie Jones when we worked together in Relief Society

Hawaiian Meatballs

Sauce for Hawaiian Meatballs
1 can (14 oz)  pineapple chunks
1/4 cup brown sugar
2 TBS cornstarch
1/2 tsp ground ginger
1 TBS soy sauce
3 TBS vinegar
12-15 meatballs (recipe below)
1 green pepper, cut into large squares
1 onion, cut into large squares

Drain the pineapple chunks, pouring the juice into a measuring cup. Add enough water to the juice to make 1 1/4 cup of liquid. Pour this into a saucepan. (Save pineapple chunks for later.) Add to the juice in the saucepan the brown sugar, cornstarch, ginger, soy sauce, and vinegar. Bring to a simmer over medium heat, stirring constantly, until the sauce is clear and thickened. Dump in the entire batch of meatballs, cooked and drained, and let them simmer in the sauce for 5 minutes. Add the green pepper, the onion, and the pineapple chunks, bring to a boil, and cook for about 5 minutes more. Serve over rice. Makes about 4 servings.

Plain Meatballs
1 lb ground beef (or turkey)
1 egg
1/2 cup bread crumbs
1/4 cup very finely chopped onion
1 tsp salt
1/2 tsp pepper

In a medium bowl, combine the ground beef, egg, bread crumbs, onion, salt, and pepper. Squish together with a fork or clean bare hands until well mixed. Form into 1-inch meatballs, Place in one layer on cookie sheet and bake at 375* for 15-20 minutes, turning them over halfway through baking. Scoop the meatballs off the cookie sheet, leaving behind the fat that has drained out of them, and use in any recipe that calls for meatballs (ex: with BBQ sauce, in spaghetti, appetizer on a toothpick) Makes 12-15 meatballs.  Can be made ahead and frozen.

Lisa got this from the cookbook, Clueless in the Kitchen. I like to make this recipe with ground turkey and seasoned bread crumbs.  Instead of rolling individual meatballs, I press the raw mixed meat on a jelly roll cookie sheet to cover the bottom. I usually end up cooking the meat a little longer than 15 - 20 minutes.  Then when the meat is cooked I'll cut them into small squares with a pizza cutter.  So, maybe when I do this, I should call this recipe Hawaiian Meatsquares. 

Also, in the part of the recipe under Sauce for Hawaiian Meatballs, I sometimes like to use rice vinegar instead of plain vinegar.  

Lisa added this helpful hint:  So...last night I was making Hawaiian Meatballs (what a fabulous recipe, by the way...you should try it out!) and I needed bread crumbs. Well, I think I've bought real bread crumbs once in my life, and I sure didn't have any on hand last night. Usually I just crush up saltine crackers and use those. But I was fresh out of saltines too! So I used the next best thing--CHEERIOS! And they worked great. They crushed up nicer than saltines and didn't contribute a weird taste like I was afraid they might. I think I'm going to use Cheerios every time now!

Honey Wheat Bread

3 Tablespoons dry yeast
2 cups warm water
½ cup honey
1 Tablespoon salt
4 Tablespoons shortening (I use 4 tablespoons of butter instead of the shortening)
2 cups hot milk
6 cups whole wheat flour
4-5 cups white flour

Put the milk in a pan on the stove to get hot. Soften yeast in 2 c warm water (110 degrees) and set aside.

In a large bowl combine honey, salt, shortening and hot milk with mixer. Add wheat flour and mix with mixer. Add softened yeast and mix with mixer. Add 3 c white flour and mix with wooden spoon.

Put 1 c white flour on counter to knead bread mixture on. Knead for 10 minutes, adding white flour as needed. Put in large greased bowl and let rise until double in bulk. Form into 4 loaves and place in 4 greased loaf pans. Let rise until double in bulk. Bake at 350 for 25-30 minutes.

This recipe can be used with ingredients from your food storage items.

When I let the dough rise I just put it on my counter with a paper towel over it.* 

I got this recipe from a cookbook (The Magic of Wheat Cookery) I got for my wedding that was written by a lady in my home ward, Lorraine Dilworth Tyler. I chose this recipe because it looked like the easiest recipe in the book. I have been making this recipe for 30 +years.

June 19, 2023   

*After making this bread for the past 40+ years, I learned something new.  I saw it on a webpage (kingarthurbaking.com) that popped up on my computer the other day.   This was the headline that caught my attention:  "Things bakers know: You should never cover rising dough with a towel".  I always covered my bread dough with a paper towel while it raised.  After reading the post, I now put the dough in a very large bowel and cover it with saran wrap while it is rising for the first time.  You can read the explanation why and the benefits of doing so by clicking here.   

Chex Muddy Buddies

9 cups of your favorite Chex brand cereal (corn, rice and/or wheat)
1 cup semi-sweet chocolate chips
½ cup peanut butter
¼ cup margarine or butter
1 tsp. vanilla extract
1 ½ cups powdered sugar

Combine chocolate chips, peanut butter and margarine in 1 quart microwave safe bowl.
Microwave on HIGH 1 to 1 ½ minutes or until smooth, stirring after 1 minute. Stir in vanilla.
Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Then pour cereal mixture into large resealable plastic bag with powdered sugar. Seal securely. Shake until all pieces are well-coated. Store in airtight container.

Makes 9 cups.

This is my most requested recipe. I got it off the Chex cereal box. I first learned about this recipe from Julie Cole.