Friday, March 11, 2011

Dreamsickle Slush Punch

I got this from our Stake Cookbook. Its by Nicarol Clifton.

Dreamsickle Slush Punch

In a huge pot combine:
2 1/2 cups sugar
6 cups water
2 (3-oz.) packages Jello mix (I used one big thing of orange jello)

Boil for three minutes.
Then stir in:
one 46 oz. can of Pineapple Juice, 2/3 cup lemon juice, and 1 quart of orange juice.

Place in two containers and freeze.

When ready to serve place one of the things of frozen juice into a punch bowl and add one bottle of lemon lime soda. Slush up with a spoon and then add some vanilla icecream if you want.

I was kind of uncertain about how good the jello would be and then how good the vanilla icecream would go but it was all really good.
Tip: You might want to let the frozen juice sit a little before serving because mine was rock solid and so I let it sit in the fridge for 1/2 hour before I put it in with the pop and it slushed a lot better after that.

Blueberry Bran Muffins

Blueberry Bran Muffins
Adapted from recipe by Kathy Wood and Susie Clark with additions by Melissa Miner and myself...

1 cup whole-wheat flour
1/2 cup wheat bran
1 cup oat bran
1 Tbsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
a pinch of salt
I added two Tbsp. flax seed (optional)

1 and 1/2 cups blueberries, fresh or frozen
1 egg
1/4 cup oil (canola or olive)
1 cup plain yogurt (I used vanilla yogurt)
3/4 cup sugar (I used brown sugar)
2 Tbsp. orange marmalade or raspberry jam

I didn't have any wheat bran so I substituted 1/2 cup white flour.... didn't want it too healthy :)

My friend also recommended adding 1/4 cup coconut, but my husband was already upset about my making a "healthy" recipe and he hates coconut so I didn't add it but I think it would have been good!

Mix the wet and the dry ingredients separately and then mix together. Add the blueberries last until just mixed. Bake for 20-25 minutes at 400 degrees.

Monday, March 7, 2011

Caramel Cake

Have you read The Help?  Well, I did and LOVED it and they are constantly talking about Mini's wonderful, amazing caramel cake in it so when I found a recipe for one I HAD to make it!
Caramel Cake
1 yellow cake mix
1 8-oz. container of sour cream
1 c. oil
3 eggs
1 tsp. butter flavoring
1 tsp. vanilla extract
1 c. butter
2 c. firmly packed brown sugar
1/4 c. + 2 Tbsp. whipping cream
2 tsp. vanilla extract
3 3/4 c. powdered sugar
About 1 c. toasted, chopped pecans
To make the cake, preheat the oven to 350. In a large bowl, combine the cake ingredients and beat on medium-high for 3 minutes. Pour the batter into a 9×13″ pan and bake according to the times on the cake mix box. When the cake is finished baking, remove from heat and allow to cool. While cooling, prepare the caramel frosting.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and, stirring constantly, bring the mixture to a boil. Carefully stir in the whipping cream and vanilla (be careful of splatters because they’ll be HOT!) and then bring this mixture to a boil. Remove from heat and allow to cool for about 1/2 hour.  Don't wait much longer than that or it will get to firm! 
     Transfer the mixture to a large mixing bowl and sift in the powdered sugar. Beat on high for 2-3 minutes or until creamy and fluffy. Spread the icing over the cake and sprinkle with toasted chopped pecans.

Broccoli Cheese Pocket

Here's another idea for a for a pocket filling...
Broccoli Cheese Hot Pocket

4 oz. Velveeta Cheese (cut up into cubes)
1 can Cream of Mushroom Soup
1/4 cup diced dehydrated onions or onions diced and sauteed.
2 cups broccoli cooked and chopped up

Melt the Velveeta and cream of mushroom soup together in the microwave for a few minutes stirring occasionally.  Mix in all the other ingredients together.  Then just follow the usual pocket assembly from this or this.