BYU Mint Brownies

These sound amazing and I cannot wait to try them!

BYU Mint Brownies
submitted by Melanie~The Sisters Cafe


This recipe is straight from the BYU Magazine with her notes in brackets:)


1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out–BYU offers them both ways)
12 oz. chocolate icing (They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)

Mint Icing
5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes.
Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.

Gooey Coconut Almond Chex Mix

I freaking love this stuff.













1 (14 oz-17 oz) box of Rice OR Corn Chex cereal
1 (7 oz) bag of Sweetened Coconut
1 (5 oz) bag of Almonds (about 1 1/3 cup)

1 1/2 C. Sugar
1 1/2 Sticks (3/4 cup) Margarine or Butter
1 1/4 C. Light Corn Syrup
Dash of Salt

Spray a LARGE bowl with non-stick cooking spray.
Pour in the entire box of Chex cereal, coconut, and almonds.
Gently mix together.

Mix together the sugar, butter, light corn syrup,
and dash of salt in a medium saucepan over high heat.
Bring to a full boil, turn heat down to medium, and cook for
three minutes, stirring constantly.
Pour over the cereal mixture in the big bowl and stir evenly.
Spread out onto wax paper to cool.

 Enjoy!!

Lemon Squares

Crust
2 C. Flour
1/2 C. Powdered Sugar
1 C. Butter or Margarine  

Top
4 Beaten Eggs
2 C. Sugar
1/2 C. Lemon Juice
1/4 C. Flour
1/2 tsp. Baking Powder

Sift together flour, powdered sugar and cut in butter.
Press lightly into 9x13 pan
Bake for 15 minutes at 350•

Mix eggs, sugar, lemon juice, flour and baking powder and pour over crust
Bake for 25 minutes at 350•
Let cool 15 minutes
Sift powdered sugar on top and cut into squares

Mom's BBQ Sauce

1 1/2 Cups Ketchup
1/4 Cup Brown Sugar
1 tsp. Mustard
1/4 tsp. Garlic Salt
1/2 tsp. Onion Salt
2 tsp. Chili Powder
4 Tbsp. Worcestershire Sauce
1/4-1/2 Cup Water

Combine all ingredients an a saucepan.

Bring to a boil, stirring frequently,
simmer for 10 minutes.

Great over Chicken or Ribs!!

Fruit Dip

This is a no brainer but I couldn't remember if it was cream cheese or cool whip...so here it is online forever.

1 8 oz. Cream Cheese-softened
1 7 oz. Jar Marshmallow Cream

Blend together until fluffy. Serve chilled with fruit.
Especially good with strawberries!

Honey Sesame Chicken

I got this recipe from blog of 6 sisters who make recipes. Can you imagine only 6 piddly sisters??? Anyway, onto the recipe.This is their recipe and my tweeks after it. (I actually doubled the sauce the first time I made it and didn't have enough soy sauce but it definitely did NOT need it. So feel free to use less.)

4-5 boneless skinless chicken breasts
1 cup honey
1/2 cup soy sauce
1/2 cup diced onions
1/3 cup ketchup
2 TBS vegetable or canola oil
2 cloves garlic, minced

1/4 tsp red pepper flakes

4 tsp cornstarch dissolved in
6 TBS water
Sesame Seeds

Lightly season chicken with salt and pepper and place in crock pot. In a bowl, mix all ingredients but cornstarch and sesame seeds. Pour over chicken. Cook on low for about 4 hours. (My chicken was frozen, so I cooked it on high for about 4 1/2 hours.) Once chicken is cooked all the way through, remove chicken and add dissolved cornstarch. Stir in with sauce. Replace lid and cook for about 10 minutes. Cut chicken into bite size pieces and put back into crock pot. Toss with sauce just before served. Serve with rice or noodles and sprinkle with sesame seeds.

Changes:
Don't be alarmed at the smell of the sauce at first. It does NOT smell good at all. I was worried about it not being sweet enough and threw in about 1/8 to 1/4 cup brown sugar. I don't know if it really needed it, but it turned out so good, I figured "Why the heck not??" I didn't have garlic cloves or onions, so I threw in some dried minced onion -about 1 tsp and about a 1 tsp of garlic salt. They say not to use Chili powder in place of the red pepper flakes, but I looked it up and you could use Red Cayenne Pepper - just use a pinch of it - like 1/8 tsp. (Mom has some if you want to borrow the pinch.) I didn't notice the sauce thicken that much with the cornstarch (if at all) so if you don't have it, don't sweat it.

It was so easy to make and very delicious!!

Here is there blog with other recipes too.
SixSistersStuff

Mom's Best Zucchini Bread EVER!

3 eggs
2 cups sugar
1 cup oil
2 cups peeled, grated zucchini
1 tsp vanilla
1 tsp salt
1 tsp soda
3 tsp cinnamon
1/4 tsp baking powder
3 cups flour
1/2 cups chopped nuts (optional)

Beats eggs together. Add sugar, oil zucchini and vanilla. Beat well. Add all dry ingredients and stir. Add nuts. Grease and sugar loaf pans. Bake 1 hour at 325 degrees. Or for about 40 minutes for the mini loaves.

Crock Pot Lasagna

1 lb hamburger, cooked and drained
1 large can/bottle spaghetti

Mix together

1 large cottage cheese (or Ricotta)
2 eggs

Mix together in another bowl

2 cups Mozzarella
(Also throw in some of the Cheddar/Monterey Jack blend)
About 9 raw lasagna noodles

Layer crock pot with meat sauce
Next, layer with noodles - just make them fit - break into smaller pieces if necessary
Layer with cottage cheese mixture
Layer with cheese

Repeat 2 times.

Cook on high 2 1/2 to 3 hours.

Joanie's Baked Beans

2-16 oz cans Pork & Beans
3/4 cup brown sugar
1 tsp dry mustard
1/2 cup ketchup
6 slices bacon, cut into pieces
1/2 cup (approximately) chopped onion
Shot or 2 Worchestshire Sauce
Shot or 2 Balsamic Vinegar

Saute bacon and onions first. Add all other ingredients and mix together. Bake 2 1/2 hours at 325. Stir several times during baking.

Disneyland's Loaded Baked Potato Soup

Loaded Baked Potato Soup from Carnation Café at Disneyland Park

Nothing sounds better on a cold night than a bowl full of soup. And nothing sounds better than this soup recipe!!

Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Haystacks or No Bake Cookies

I LOVED these growing up. I had a hankerin' today for something with oats and this was perfect.

1 Cube Butter
1/2 Cup Milk
2 Cups Sugar
3 TBSP Cocoa
1 Tsp Vanilla
1/2 Tsp Salt

3 Cups Quick Oats
1 Cup Coconut or
2 TBPS Peanut Butter (depending on the flavor you want)

Mix first section of ingredients together in a saucepan and bring to a boil. Remove from heat and add oats and coconut. Mix well and spoon onto waxed paper and allow to set, 30 minutes.

If you want the peanut butter flavor add that before the oats and allow to melt.

Buttermilk Syrup

I had this at our Ward Christmas Party last year and couldn't get enough. Its the kind of syrup you could just drink it's that good!

1 Cube Butter
1 Cup Sugar
1/2 Cup Buttermilk

Combine all in a medium saucepan and bring to a boil. Remove from heat.
Add 1/2 tsp Soda and
1 tsp Vanilla

Stir and serve warm over Pancakes, Waffles or French Toast

Story Teller's Cafe French Toast

Story Teller's Cafe French Toast

Vanilla Sauce:
2 Egg Yolks
2 TBSP Sugar
1 C Milk
1 1/2 Tsp Vanilla

Whisk together the yolks and sugar in a small bowl. In a a saucepan, bring the milk and vanilla to a low boil then remover from heat. Add a little of the heated milk to the egg mixture to temper it, then add to the heated milk. Simmer over medium heat for a few minutes, stirring constantly until lightly thickened, but do not boil. Transfer to a bowl and set aside in an ice bath.

Caramel Sauce:
4 TBSP Butter
1/2 C Brown Sugar
1/4 C Heavy Cream

Melt butter in a small saucepan over medium heat. Add brown sugar and mix well. Add cream and bring to a simmer. Keep warm until needed.

French Toast:
1 Jumbo Egg
1 C Milk
1/8 Tsp Vanilla
8 Slices of Bread

In a shallow bowl, beat together the egg, milk and vanilla. Dip bread into mixture and cook on skillet over medium-high heat. Brown each side then transfer to a plate and spread the Vanilla Sauce on one slice then place another slice onto to make a sandwich. Cut diagonally and cover with the Caramel Sauce.

Frog Eye Salad

FROG EYE SALAD

1 1/3 C. (8 oz) Acini Di Pepe uncooked
1 Can (20 oz) Pineapple Chunks, reserve 1/4 C. Juice
1 3/4 C. Milk
1/4 C. Sugar
1 (3.4 oz) Instant Vanilla Pudding
1 Can (8 oz) Crushed Pineapple, drained
2 (11 oz) Cans Manderine Oranges
2 C. Cool Whip, thawed
3 C. Rainbow Mini Marshmallows
3/4 C. Coconut Flakes

-Cook pasta 11 minutes. Rinse with cold water; drain well.
-In large bowl, beat reserved pineapple juice, milk sugar and pudding for 2 minutes.
-Gently stir in pasta and remaining ingredients, cover.
-Refrigerate at least 5 hours

Chocolate Frosting

Try this easy frosting on your next chocolate cake!


Chocolate Frosting
2 cups cream
1 1/3 cup milk
6 oz box of chocolate pudding

Mix until fluffy and creamy

Chewy Granola Bars

Extra chewy granola bars. You can make them your own by picking different ingredients to add in! Try using any combination of miniature chocolate chips, sunflower seeds, raisins, chopped dried fruits, mini M&M's or Reeces Pieeces, chopped nuts, etc

* 4 1/2 cups rolled oats
* 1 cup all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon vanilla extract
* 2/3 cup butter, softened
* 1/2 cup honey
* 1/3 cup packed brown sugar
* 2 cups miniature semisweet chocolate chips

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Bacon Wrapped Water Chestnuts

1 package (about 1 pound) turkey bacon
2 cans water chestnuts (whole or sliced)

1/2 cup mayonnaise
1/2 cup Homemade chili sauce
1 cup brown sugar

Slice bacon into 4ths (Cut once horizontal and once vertical).
Wrap bacon around water chestnut and secure with toothpick.
Place into a 9 X13 pan.
Mix mayo, chili sauce and brown sugar well. Pour over water chestnuts.
Bake at 350 for 30 minutes covered and then 30 minutes uncovered.

I dare you to just eat one!! (Or 20....)

Luscious Four-Layer Pumpkin Cake

INGREDIENTS:
1 pkg. yellow cake mix
1 can (15 oz) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans

DIRECTIONS:
HEAT oven to 350*F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers*. Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

*The recipe says to just frost between the layers, but I like to frost the sides of the cake as well!

Semi-Homemade Cake

This cake recipe is really easy and tastes better than your normal boxed cake...and it's just as easy to make! It's our favorite!

CAKE:
1 cake mix (any flavor)
3 eggs
1/2 cup water
1 cup sour cream
1/2 cup oil
1 small pkg. pudding (same flavor as cake)

*Mix all ingredients and bake at 350* according to directions on the cake box. Usually bakes a bit longer--bake until toothpick comes out clean.

FROSTING:
1 cream cheese pkg. (softened)
4 cups powdered sugar
1 stick of butter (softened)
1 tsp. vanilla

*Mix all ingredients together well, and add food color of your choice

Grandma Skousen's Stuffing

Grandma Skousen's Stuffing

1 Can Biscuits
1 Box Jiffy Cornbread
1 lb. Loaf of Bread

Bake Biscuits and Cornbread according to package. Toast entire loaf of Bread.
Cut everything into cubes. Put in large mixing bowl, mix together, set aside.

1 1/2 C. Chopped Onion
2 C. Celery
1 C. Celery hearts and leafy tops.
2 C. Water
1 Chicken Bouillon Cube dissolved in 1 C. Hot Water

Combine in a large pot. Add:
1 TBSP Sage
1 TBSP Poultry Seasoning
Salt & Pepper

Bring to a boil and simmer until tender, about 10 minutes.
Let cool about 15 minutes.

Pour liquid over your bread and stir. Add:
2 Beaten Eggs, mix.

If making ahead of time, put back into bread bag and freeze for up to 1 month.
Spread into a 9x13 baking dish. If you want to add a little water, or chicken broth to the mixture to avoid over drying.
Cover
Bake at 350 degrees for 30 minutes or until warmed through.
Uncover last 5-10 minutes to crust the edges (optional)