Aztec Salad

2 15 oz can black beans (drained)
1/2 red onion (chopped)
1 green bell pepper (chopped)
1 red, yellow or orange bell pepper (chopped)
2 cups frozen corn (which you have defrosted) or 1 -15 oz can corn, drained
2 tomatoes diced

Wisk together then add to above:

2 cloves pressed garlic
Juice of 1 lemon
2 Tablespoons rice vinegar
2 Tablespoons apple cider vinegar
2 tsp. ground cumin
1 tsp. coriander (optional)
1/2 tsp. cayenne

Kathleen’s changes:
The spices are a bit strong so I don’t add coriander and I put in half the amount of cumin and cayenne called for OR you can add 1/4 cup Italian dressing instead of the above dressing.  I also like to add chopped cilantro. 

I got this recipe from Sue Tuliesu. It is a very colorful salad and fun to serve a large gatherings if you double the recipe.

Marshmallow Krispie Bars

1 package Chewy Fudge Brownie Mix
1 package (10 1/2 oz) miniature marshmallows
1 1/2 cup semi-sweet chocolate chips
1 cup peanut butter
1 TBS butter
1 1/2 cup Rice Krispies

Preheat oven to 350*. Grease bottom of 9x13 pan.

Prepare and bake brownies following package directions for basic recipe. Remove from oven. Sprinkle marshmallows on hot brownies. Return to oven. Bake for 3 minutes longer.

Place chocolate chips, peanut butter and butter in medium saucepan. Cook over low heat, stirring constantly, until chips are melted. Add rice cereal; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into bars.

Makes about 2 dozen bars.

The cooking teacher at my school made this and shared it in the teacher's lounge at lunch. I had to accost her after school for the recipe.

Holiday Scones/Rolls/Cinnamon Rolls

1 quart warm water (110-115 degrees F)
3 Tablespoons yeast
1 cup sugar
3 eggs (beaten slightly)
1 cup oil (I use Canola oil)
4 teaspoons salt
10-12 cups flour
Dissolve yeast in water. Beat in next 4 ingredients plus 5 cups flour. Stir in 2 more cups by hand, then begin kneading, adding more flour as needed until smooth and elastic, about 8 minutes. Rest covered for 10 minutes (the dough, not you!) Then roll our about ½ inch thick. Cut into squares (easiest with a Pizza cutter.) Fry in at least 2 inches hot oil. (Loraine uses shortening. Kathleen uses Canola oil) till nicely browned. Drain on paper toweling and enjoy!

The dough can also be used to make rolls. Roll dough into circles. Cut into crescent shapes. (I like to use a pizza cutter to cut the dough) Roll and put on greased cookie sheet. Let rise 1-2 hours. Cook in 375 oven for 10 to 12 minutes.

The dough can also be used to make cinnamon rolls.

For filling mix:
1/2 cup flour, 1/2 cup brown sugar, 1/2cup white sugar,
2 tsps cinnamon, 1/2cup butter (softened) chopped nuts (optional)
raisins (optional)

Break off piece of dough and roll it out as a rectangle on floured surface. Cover dough with filling mix. Roll into a log. Cut cinnamon rolls with a piece of string by putting it under the log and twisting over to top cutting the dough. (I like to use unflavored dental floss as the cutting string) Place cut dough on greased 9 x 13 pan or pie tin.

For glaze frosting:
Melt 1 inch of a cube of margarine. Put in 2 Tbs milk. Add 1 tsp. vanilla flavoring. Add enough powdered sugar to desired consistency.

Click here to try another dough recipe to make scones or cinnamon rolls.


I got this recipe from Loraine Lindstrom many years ago. We have butter, jam, and syrup available to put on the scones. We have a family tradition to have scones for breakfast on special days such as Christmas, New Years morning, and conference Sunday. Sam wanted to break the family record when we had them yesterday , and he did. Sam ate 21 scones!

Burger Buns

1 lb. balogna (beef is best,but mixed is OK.)
1 lb. cheese (we use mild cheddar)
1 can pitted olives.
grind each up; mix. Dice onion--about 3/4 onion per lb-smaller onion.
mix with mayo to consistency to spread.
Broil on open face hamburger buns. Until buns brown, & its heated althrough--not to close to burner.
(Karen has used English muffins & Miracle whip).
Can be eaten as cold sandwich, before or after broiling.

Back in the days, a meat grinder was used to grind the bologna and cheese. A cheese grater works just as well.

When the Magnusson siblings got together last weekend, David made this Magnusson family favorite. A family friend who was at our luncheon requested the recipe. Here it is!

Watergate or Pistachio Salad

• 1 package (4 -serving size) Jell-O Pistachio Flavor Instant Pudding and Pie filling
• 1 can (20 ounces) crushed pineapple in juice, (not drained)
• 1 cup miniature marshmallows
• 2 cups chopped walnuts (optional)
  
• 2 cups thawed Cool Whip Topping

Stir the pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish as desired. Makes 8 servings.

Rachel made this the other day. She got the recipe off the Internet. The Internet source said it is a recipe from a Jell-O cookbook. I wouldn't add the nuts and I would also use 1 cup whipping cream, whipped and sweetened with powdered sugar and a dash of vanilla, instead of the Cool Whip Topping. Even though it is called a salad, I would say it is more of a dessert.

Cherry-Topped Icebox Cake aka Cherry Madness

• About 15 whole graham crackers (Honey Maid brand the best to use)
• 2 cups cold milk
• 1 package (6 serving size) Jello vanilla or chocolate flavor instant pudding and pie filling
• 1 3/4 cups thawed non-dairy whipped topping ( I use 1 cup whipping cream whipped and sweetened with powdered sugar and vanilla flavoring.)
• 2 cans (21 ounces each) cherry pie filling (one will due - it just depends on how "cherry" you like it)

Line the bottom of  9 x 13 inch pan with  graham crackers, breaking crackers if necessary.

Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 minutes. Let stand 5 minutes; then blend in whipped topping (I use the whipped whipping cream)

Spread half of the pudding mixture over crackers. Add another layer of graham crackers. Top with remaining pudding mixture. Spread cherry pie filling over the top. Chill about 3 hours.

Makes 12 servings

I found this recipe in the newspaper food section years ago. It has been a family favorite, especially at Harris family reunions - hence the name, "Cherry Madness".

Rachel's Cinnamon-Raisin Bread

6 cups white flour
6 to 7 cups wheat flour
2 cups raisins
6 Tbs sugar
1 Tbs Salt
1/4 cup shortening
4 packages OR 4 Tbs. regular or quick active dry yeast.
4 1/2 cups very warm water (120 to 130 degrees)
1/2 cup sugar mixed with 1 Tbs ground cinnamon.

1. Mix the white flour, sugar, salt, shortening and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in the wheat flour, 1 cup at time, to make dough easy to handle.

2. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.

3. Grease 4 load pans with shortening or Pam cooking spray.

4. Punch down dough and divide in fourths. Flatten each forth with hands or rolling pin to rectangle, 18 x 9 inches on lightly floured surface. Sprinkle each with 1 Tbs. water and 1/4 cinnamon sugar mixture. Roll dough up tightly, beginning at 9-inch side to from a loaf. Place seam side down in pan. Cover and let rise in warm place 35 to 50 minutes or until double.

5. Heat oven to 400 degrees. Bake 25 to 30 minutes or until ooaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack.

Rachel got this recipe out of the Betty Crocker Cook Book. It is always a treat when she makes this bread.

Living on a Dime Internet Cookbook

I found another link for "free money saving recipes" on the internet. Click here to see it. It's from the people who published the cookbook Dining on a Dime. I actually got the recipe, Chocolate Yums posted on this blog from them. Have fun looking at the recipes. They are pretty simple.

Potato Wedges...AKA Oven-baked French Fries

Potatoes
Oil
Seasonings (I like SeasonAll, garlic powder and ground red pepper)

Cut the potatoes into wedges or french fries (you can peel them if you want). Pour oil into a bowl with sliced potatoes. Make sure all potatoes are coated. Place on baking sheet or 9x13 pan. Sprinkle with seasonings. Bake uncovered at 425* for 25-30 minutes.

A variation of a Betty Crocker recipe. In the cookbook, it suggests making it low-fat by just spraying the potatoes with cooking spray instead of using oil.

Internet Recipe Cookbook

I ran across the coolest link to an Internet recipe cookbook. Click here to see it. You might want to check out the Crock Pot Cooking link and Cooking for a Crowd link. Have fun exploring the recipes.

This is my first post with hyperlinks. Hopefully it works.

Canola Butter or Olive Butter

2 c butter, softened
1 1/2 c canola oil or olive oil

Whip butter with electric mixer. Add and beat canola oil or olive oil. Pour into container and refrigerate until hardened. Keep refrigerated.

I use this as a healthy spread for my quick breads such as biscuits, waffles and muffins. Also to butter my vegetables. Use anywhere you would use butter or margarine. Works well in most recipes that call for butter, margarine or Smart Balance spread.

I got the above recipe off the internet. My mom first told me about this "canola butter". She makes it with one part butter, one part canola oil. I use one part butter 1/2 part canola oil. I put the finished product in 5 1/2 oz cups with a lid that I get at Smart 'N Final.

Sugar Cookies and Buttercream Fosting

Sugar Cookies

3/4cups shortening
1 cup sugar
2 eggs
1 tsp vanilla or ½ tsp lemon extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt

Mix thoroughly shortening, sugar, eggs, and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour.

Heat oven to 400 degrees. Roll dough 1/8 inch thick on lightly floured board. Cut into desired shapes. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown.

Vanilla Butter Frosting

1/3 cup soft butter or margarine
3 cups confectioners’ sugar
1 1/2 tsp. vanilla
About 2 tablespoons milk

Blend butter and sugar. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.

It is a Magnusson family tradition to make sugar cookies during the holidays. ie: heart shaped cookie cutter for Valentine's day.

Spinach Pasta Salad

1/2 bag spinach
1/2 bag cooked spiral noodles
1 bunch green onions
1/2 cup sugared almonds
3 cooked chicken breasts cubed

Dressing

1 cup mayonnaise
3 T sesame oil
1/2 cup soy sauce
3 tbs vinegar

Marinate chicken in dressing before serving

This was served at our Arcadia Stake Women's conference yesterday. I've gotten lots of good recipes from the Arcadia Stake Relief Society Women.

Rolls

2 cups warm water 

2 Tbs yeast 

2 eggs 

1 cube melted butter 

2 tsp salt 

1/2 cup sugar 

6 - 6 1/2 cups flour 

Mix yeast and water and let brew a few minutes. Add rest of ingredients and mix/knead for about 5 minutes. Cover and let rise in the bowl for about an hour.

Take dough and divide in fourths.  Take 1/4 of the dough and roll it out with a rolling pin to form a circle. Use a pizza cutter or knife to divide the circle of dough in fourths and then into twelfths. (see picture) 

Roll into a crescent (start with wide end and roll onto itself). Place on greased cookie sheet or cookie sheet lined with parchment paper. Let rise for another 1-2 hours at room temperature. Bake at 350 for 15-20 minutes.

The dough can also be used to make cinnamon rolls. 

For filling mix: 

1/2 cup flour, 1/2 cup brown sugar, 1/2cup white sugar, 

2 tsp cinnamon, 1/2cup butter (softened) chopped nuts (optional) 

raisins (optional) 

Break off piece of dough and roll it out as a rectangle on floured surface. Cover dough with filling mix. Roll into a log. Cut cinnamon rolls with a piece of string by putting it under the log and twisting over to top cutting the dough. (I like to use unflavored dental floss as the cutting string) Place cut dough on greased 9 x 13 pan or pie tin. 

For glaze frosting: 

Melt 1 inch of a cube of margarine. Put in 2 Tbs milk. Add 1 tsp. vanilla flavoring. Add enough powdered sugar to desired consistency. 

I got this recipe from Amy Gray to make for a Stake Relief Society function. I really liked the recipe. Of course, I like anything with butter in it.

Clam Chowder

3 6 1/2 oz cans minced clams
1/2 cup finely chopped onions
1 cup finely chopped celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 pt. (2 cups) half and half
1 pt. (2 cups) milk
1 tsp salt
1/2 tsp sugar
dash pepper

Drain juice from clams and pour over vegetables in medium size pan. Add enough water to barely cover and cook covered over medium heat until the potatoes are tender, about 20 minutes. In another pan, melt butter, add flour, blend and cook one or two minutes. Add cream, stirring constantly until thick. Add undrained vegetables and clams and heat thoroughly. If too thick, dilute with milk.

I got this recipe from Scott's mom. My friend, Gwen, requested that I post this recipe on my blog.

Drop Biscuits

2 cups all-purpose flour
1 Tbs. baking powder
1 tsp salt
1/4 cup shortening
1 cup milk

Heat oven to 450 degrees. Measure flour, baking powder and salt into bowl. Cut in shortening thoroughly, until mixture looks like meal. Stir in milk. Drop dough by spoonfuls onto greased baking sheet. Bake 10 to 12 minutes or until golden brown.

I got this from my Betty Crocker cook book and use this recipe all the time when serving soup. It is quick and easy to make. Just a word of warning. Shortening can go bad if it sits in your cupboard for a long time. Smell it to make sure it isn't old.

Creamy Chicken Soup

Use 3 -14 1/2 oz or 1- 49 1/2oz can of Swanson Chicken Broth, or make your own chicken broth by boiling bones and skin from a rotisserie chicken. Cut up your favorite vegetables and cook until tender in chicken broth. (The vegetables I like to use are: potatoes, onions, celery, green pepper, carrot.) In another sauce pan, melt ½ cup butter. Add 1/3 cup cornstarch, 3 cups milk, 1 cup cream. (cream optional) Heat until thick. Add milk mixture to vegetables. Add cut up chicken from rotisserie chicken, or canned chicken, or cooked chicken tenders. Add 1/2 tsp pepper, 1 tsp salt, and 1 tablespoon dried parsley flakes. You can also add other seasonings such as Mrs. Dash.

My younger kids like the taste of the creamy soups. It is fun to be creative when making homemade soup.

Chicken Vegetable/Noodle Soup

Boil bones and skin from a rotisserie chicken (I like the ones from Costco best!) for about 1 hour. When cooled, remove bones and save broth in fridge overnight. Skim fat off the next day. Add chicken from the day before, vegetables, caned tomatoes, salsa, salt, pepper, parsley flakes, Mrs. Dash seasoning, bay leaves, barley, noodles, or what ever else or what ever combination your family would like in your “homemade soup.” Boil until vegetables are tender. If adding noodles, add them last 10 minutes. I prefer to cook the noodles in a separate pan and then add them. You could also use canned Swanson Chicken Broth instead of making your own broth from boiling a rotisserie chicken or a whole fresh chicken.

I love making homemade soup. I feel so healthy when I eat it. And it is good for you, especially when you are sick. I learned a lot about making homemade soup from Debbie Jones.

Chicken Tortilla Casserole

3 or 4 chicken breasts cooked and diced
1 dozen corn tortillas torn into pieces
1 cup milk
1 chopped onion
1 can cream mushroom soup
1 can cream chicken soup
1 can green chili salsa (7 oz size)
1/2 cup chicken broth
Grated cheese

Combine all ingredients in a mixing bowl, except the cheese. Put into a crock pot and cook all day on low. Then put grated cheese on top right before serving. You can also put into a 9x 13 pan and bake for 1 ½ house covered at 300 degrees.

I got this recipe from Scott's mom. I make this recipe a lot using the leftovers from our Sunday crock pot chicken. Sometimes I'll add leftover rice or add a can of beans.

June 23, 2023

I can't believe I've been making this recipe for over 20 years.  I have this version of the recipe that I use now. 

I’ll use a rotisserie chicken from Costco for the chicken meat.  I'll buy the chicken, debone it, and divide the chicken meat into 2 or 3 portions.  As I debone the meat, I put the skin and bones into a pot, cover the bones and skin with water, and boil it for about 1 hour.  Then I remove the bones and skin, skim off the grease, and divide the broth into 3 equal parts. (It's about 1 cup broth x 3)  I will use one portion of  the meat and one portion of the broth for each time I make this recipe.  I put the other 2 portions in the freezer to use the next time I make the recipe. 

Chicken Tortilla Casserole 

1 jalapeño pepper (about 3 Tablespoons) that I’ve chopped in my chop wizard. Click here to see what a chop wizard is.  If you don’t have a chop wizard, just chop it into small pieces.  

1 small onion chopped

4 minced garlic cloves

6 Tablespoons butter

Several shakes of Mrs. Dash (original seasoning blend)

Put the above ingredients into a large pot and cook until tender.  

Add:

1/3 cup flour (or corn starch for gluten free) and blend in.  

Add:

1 1/2 cups milk and whisk and cook until thick

Add:

1 1/4 cup salsa (I use 1 cup red salsa and 1/4 cup green salsa)

14 cut up corn tortilla shells (I cut them into squares with my knife on a cutting board)

1 1/4 cup cooked rice  (I use rice that I cook in my instant pot and have ready to use in the freezer.  The rice I prefer to use is the blend is 1 cup wild rice and 1 cup brown rice.  After it is cooked, I put it 1 1/4 cup portions in a zip-lock sandwich bag and put it in my freezer — ready to use when I make this recipe.

1 cup chicken broth (from my freezer from the rotisserie chicken made earlier.  See above explanation) 

1/3 - 1/2 of a Costco rotisserie chicken that I have stored in my freezer (see above explanation) or fresh cut up rotisserie chicken.

salt and pepper to taste (I use 1/4 tsp each) 

Put it into a 9x13 pan.  Top with grated cheese (I use sharp cheddar cheese)  Cook in 350 degree oven for 30-45 minutes.  

Pictured below are the ingredients I use for the recipe.  The brown and wild rice mixed are cooked together and put in the freezer

Pictured below is the cut up rotisserie chicken, broth, onions, jalapeño pepper, and rice mixture that was prepared earlier and put into the freezer.

Frozen brown rice and wild rice mixture

Crock Pot Chicken

Spray crock pot with Pam (cooking spray). Put whole chicken or chicken pieces in crock pt. Add one cup salsa or BBQ sauce (see recipe below) Cook on high for several hours. (depending on how hot your crock pot cooks). Serve the chicken and broth that is made through the cooking process over rice.


I have made crock pot chicken almost every Sunday for the past 30 years. It makes a delicious Sunday meal with minimal effort. Our family favorite is to use the cup of salsa, but the BBQ version is good too.  Lately I've added a can of chicken broth along with the salsa when I put the chicken in. It gives me more chicken broth to use with the leftovers.   

When everyone is home from their Sunday meetings, I put on a pot of rice to cook for 20 minutes, and also serve a vegetable. I prefer to use chicken with bones because then it makes a better broth. I usually buy the frozen chicken breasts from Smart and Final and put the chicken in frozen or I'll use a whole fresh chicken, or chicken legs from Costco or Smart and Final. I like to buy my fresh chicken from Fresh and Easy or on sale at any grocery store. If I have any leftovers, I'll use it for chicken tortilla cassarole, or homemade soup (add a couple cans of chicken broth to what ever left over broth there is along with vegetables and noodles, or chicken tacos. If there is left overs with the BBQ sauce chicken I add stir fry vegetables and 1 TBS soy sauce to the BBQ chicken sauce and chicken and serve over rice. There is probably endless ideas to do with the left overs from this meal!

For a change I'll add this BBQ sauce recipe instead of adding salsa;

BBQ Sauce

1 cup ketchup
1 small can tomato sauce
2/3 cup brown sugar
2 Tbs prepared mustard
1/4 tsp Lowry season salt   (optional)                                                         

Oatmeal Chocolate Chip Cake

1 3/4 cup boiling water
1 cup 1 minute oatmeal
1 cup lightly packed brown sugar
1 cup white sugar
1/2 cup margarine (1 stick)
2 eggs
1 3/4 cup flour
1 tsp soda
1/2 tsp salt
1/4 cup cocoa
1 pkg chocolate chips
3/4 cup chopped walnuts

Pour boiling water over oatmeal. Let stand for 10 minutes. Add brown and white sugar and margarine. Stir until margarine melts and add eggs. Mix well. Sift together flour, soda, salt and cocoa. Add flour to sugar mixture. Mix well. Add half of chocolate chips. Pour batter into greased 9x13 pan. Sprinkle with nuts and remaining chocolate chips. Bake at 350 for 40 minutes. Tastes best when warm.

Rachel got this recipe from her cousin, Eliza. It is always a big hit when ever we serve it. I tell people this is a very healthy cake because it has oatmeal in it.

Chocolate Yummies

7 Graham Cracker sheets
2 1/2 cups miniature marshmallows
1 package (12 oz., 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup (when I make this recipe, I use 1/3 cup light corn syrup)
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Rice Krispies cereal

1. Coat 9 x 13 microwave-safe dish with cooking spray. Arrange Graham crackers in single layer over bottom of dish, breaking crackers as needed to fit. Sprinkle with marshmallows.

2. Microwave on high about 40 seconds or until marshmallows are puffy. Removed from microwave. Cool completely.

3. In 2-quart microwave-safe bowl combine chocolate morsels, corn syrup and butter. Microwave at high about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add Rice Krispies cereal, mixing until combined.

4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut into bars. Store in airtight container in refrigerator.

Yield: 36 servings


You can save money by using Wal-mart brand graham crackers and rice krispie cereal. I have used smooth peanut butter because I didn’t have any crunchy. I use more than 2 ½ cups of miniature marshmallows because when I do the last part of step #1, I covered completely the layer of graham crackers with marshmallows. I got this recipe out of the newspaper. I was requested by Sam’s friend, Mike, to post this recipe.

Carrot /Zucchini Cake

1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts

1. Heat oven to 3500. Grease bottom and sides 9x13 pan.

2. Mix sugar, oil and eggs in large bowl until blended; beat one minute. Stir in remaining ingredients except carrots, nuts and cream cheese frosting. Beat 1 minute. Stir in carrots and nuts. Pour into pan.

3. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

4. Frost with cream cheese or vanilla frosting.

For lighter carrot cake

Substitute 1/2 cup unsweetened applesauce or 1/2 cup vanilla yogurt for 1/2 cup of the oil. Decrease the chopped nuts to 1/2 cup.

Zucchini Cake: Substitute zucchini for the carrots.

I got this recipe from Rachel. I just served it for Scott's work administrators breakfast meeting on Friday and for the Duarte II Ward bishopric who were over for a meeting on Sunday night. (I made a double batch and froze half for the Sunday night meeting.) It is very good, moist, and easy to make.

Pizza Dough

1 package active dry yeast (1 Tbs.)
1 1/2 tsp sugar
3-4 cups flour
1 cup warm water
2 Tbs olive oil (I sometimes use canola oil)
1 tsp salt

Dissolve yeast in warm water with sugar. Mix 2 cups flour, salt and oil in large bowl. Add yeast mixture and beat until smooth. Stir in additional flour until the dough begins to form a ball and is easy to handle. Place dough on lightly flour cupboard and knead until smooth and elastic (8-10 min.) Place dough in greased bowl, cover and let rise until doubled. (A lot of times, I'll just have it rise for 5 or 10 minutes, and not a whole hour that it would take to have it double in size) Roll the dough into a circle. Bake with toppings at 450 degrees for 10 – 15 minutes until crust is golden brown.

This is one of Sam's favorite dinners. For the pizza sauce, I will use spaghetti sauce or a can of tomato sauce with Italian seasoning, or take a can of tomato paste and add a can of water along with some Italian seasoning. I like the last suggestion the best because it makes a thicker pizza sauce. As I prepare the cookie sheet to cook the pizza on, I'll first spray it with Pam and then sprinkle some corn meal onto the cookie sheet ( when I use a cookie sheet, I'll roll my pizza crust into a rectangle instead of a circle).

No Bake cookies

The first part of this recipe is a commentary from the person who posted this recipe on dowehavetoeatthis.blogspot.com:

I'm sure that many of you have mastered The Art of The No Bake Cookie but, until Friday I had not! I finally figured it out! For some reason mine always turned out crumbly and I was always frustrated because I wanted yummy ones and mine never were! Well, I think I've got it! I read somewhere online that if you don't boil them for the EXACT time that the recipe calls for you will not get good results. Well, here is the recipe:

Ingredients:
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1 teaspoon Vanilla
1/2 cup extra crunchy peanut butter
3 cups quick oats


Directions:
Lay out foil or wax paper BEFORE you make the cookies.

Combine the sugar, cocoa, milk and butter in a saucepan. Bring to a heavy boil for exactly one minute. Remove from heat.

Add the vanilla, peanut butter and oatmeal; stir well to mix up all the ingredients and plop spoon sized amounts onto foil or wax paper and let cool.

The key to making these set right is to boil them for one minute exactly. You start counting the minute once the mixture comes to a ROLLING BOIL. Use a clock with a second hand or a digital with a stop watch for accuracy.

If they never really get firm, then you didn't boil them long enough.

If they get too crumbly, then you boiled them too long. Adjust accordingly the next time you make them.


GOOD LUCK!

No bake cookies have been a Magnusson favorite to make and eat through the years . I thought I'd post this recipe from the Christensen/Finaly recipe blog because I like the commentary that went along with it.

Meringue Kisses

2 egg whites, whipped very stiff
2/3 cup sugar, add slowly

Stir in
1/2 cup mini chocolate chips (Must be mini chocolate chips)
1/2 cups nuts (optional)

Preheat oven to 350 degrees

Drop batter on cookie sheet covered with aluminum foil.
Turn Oven off. Put in cookie sheet
Leave in overnight.

Makes about 18

These can be colored to fit any season

Meringue Kisses recipe #2 (from off the Internet)

Nonstick cooking spray
3 egg whites
Pinch of salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 cup sugar
1/4 cup Splenda (no calorie sweetener)
1/2 cup mini chocolate chips

1. Preheat the oven to 300 degree F. Line 2 baking sheets with foil and spray them with nonstick cooking spray.

2. In large bow., beat the egg whites with the salt, cream of tartar and vanilla extract on high speen. When soft peaks form, add half the sugar and beat again. When stiff peaks form, add the remaining sugar and Splenda, and beat for several seconds.

3. Stir in the chocolate chips. Drop meringues by the teaspoon onto the baking sheets, leaving about 1/2 inches of space between each one.

4. Bake for 20 minutes, rotating the baking pans twice. Turn off the oven heat and prop open the oven door a crack. Leave the meringues to dry in the oven for another 1/2 hour. Remove the meringues from the oven and peel off the foil. Place them on a rack. Allow meringues to cool completely

My mother used to make this recipe when I was in high school. They are so good and so easy to make. (I have never made it with nuts. I don't think they would taste good with nuts.) I have recently seen variations like the recipe #2 posted above which uses cream of tartar. I haven't actually tried the #2 recipe. I made the first recipe last night and added 1/2 teaspoon cream of tartar and 1/4 teaspoon vanilla. I'm thinking the cream of tartar makes them more stable and the vanilla gives it a richer flavor. This is my first post with a picture. Hopefully it turned out.

Tuna Tomato Pasta

3 cloves garlic, chopped small
2 TBS oil
1-2 cans stewed tomatoes
1 can tuna, drained
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp red pepper flakes
1/2 tsp salt

In a large skillet, saute the garlic in the oil for a couple minutes, until softened. Dump in the tomatoes, juice and all, and mash them up with a fork or potato masher. Add the tuna and seasonings. Stir. Bring to a boil, them lower the heat and simmer for about 15 minutes.

Toss with hot cooked pasta and sprinkle with lots of grated Parmesan cheese.

Makes enough sauce for 4 servings of pasta.

It sounds really weird to have tuna in a pasta sauce, but it really is pretty good. You can hardly even tell that it's tuna. This is a good recipe for when you need a fast meal (you don't have to spend time browning hamburger) or for when you are feeling poor and can't afford hamburger. Like most of my recipes, this was discovered and loved in college. From the cookbook Clueless in the Kitchen.

Wanna-be Fried Chicken

4 large boneless-skinless chicken breasts

In a separate bowl, mix:
2 cups bread crumbs/crushed crackers
1 tsp seasoned salt
3 TBS parmesan cheese
1 tsp oregano
1/4 tsp garlic powder

Coat both sides of the chicken breast with the above ingredients. Place in greased 9x13 pan or baking sheet. Bake at 375* for 25 minutes, then turn pieces over and bake for another 20 minutes.

This was a college favorite. I think it's a combination of a couple recipes.

Scrumptious Oreo Dessert

1 package Oreos, crushed
1 stick butter, melted
16 oz Cool Whip (divided in 1/2)
8 oz cream cheese
1 cup powdered sugar
1 large package of chocolate pudding (mix to specified directions on box)

Mix crushed Oreos with butter. Press to bottom of 9x13 pan.

Mix 8 oz of Cool Whip, powdered sugar and cream cheese. Spread over Oreo crust.

Mix pudding to directions on box. Spread on top of cream cheese mixture. Put in freezer until firm.

When ready to serve, spread remaining Cool Whip on top.

This is from a recipe-exchange at Enrichment. Seriously, SO GOOD!

Below is another version of the above recipe I found off a Real Whipped Whipping Topping container.

Eggnog Snickerdoodles

1/2 cup butter, softened
1/2 cup shortening
1 3/4 cup sugar, divided
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tsp ground nutmeg

Cream butter, shortening and 1 1/2 cups sugar. Beat in eggs. Combine flour, cream of tartar, baking soda and salt. Gradually add to creamed mixture.

In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough ito 1 inch balls. Roll in sugar mixture. Place 2 inches apart on ungreased baking sheets.

Bake at 400* for 10-12 minutes or until lightly browned. Makes 6 dozen.

My college roommate Katrina loved to bake and would make these at Christmas time.