Camilla Rasmussen Bread

1. Bread

2 tsp. salt

1/4 cup oil

1/3 cup sugar

3 1/2 cup hot water

3 1/2 cup flour

mix these ingredients together then add

2 tbsp. instant yeast

5 cups flour

mix again until everything is incorporated then pour onto greased surface sprayed with PAM. Divide into three loaves and place in loaf pans, let rise for 30-40 minutes. Bake at 350 degrees F for 27-30 minutes or until golden.

Pumpkin waffles with Yummy Syrups

This is from Aunt Denice--sounds great!

Pumpkin Pancakes with Apple Cider Syrup

Ingredients

2 cups flour
4 tsp. baking powder
2 tsp. cinnamon
2 Tb. sugar
1 tsp. salt
2 cups milk
1 cup pumpkin
4 Tb. oil
4 eggs- separated

In a medium bowl whisk- egg yolks, milk, pumpkin, and oil.
In a small bowl whisk together dry ingredients. Add to pumpkin mixture and stir by hand until combined. Set aside.
In another bowl beat egg whites until soft peaks form. Fold into batter. Don't over mix!
Buttering the grill makes these extra tasty!

Apple Cider Syrup

In a saucepan combine:

1 1/2 cups apple cider
1 cup corn syrup
1 tsp. lemon juice
1/2 t nutmeg
1 cup brown sugar
4 Tb. butter
1 tsp. cinnamon

Bring to a boil then turn down heat and simmer for 20+ minutes until thickened. Let stand for 30 minutes.
Here's another yummy syrup from Aimee. I use this one if I forget to buy apple cider. It's also really fast!

Cinnamon Syrup

1 cup sugar
2 Tb.flour
1/2 tsp. cinnamon
1/8 tsp. salt
2/3 cup water
3 Tbl. butter

In a saucepan mix all the dry ingredients together, then stir in the water. Bring to a boil over meduim heat and boil for 1 minute. Remove from heat and stir in butter until melted. Serve warm.

Sausage and Apple Cornbread Stuffing

We had this stuffing for thanksgiving and we all agreed that it was probably the best stuffing we've ever had. Very southern to have cornbread stuffing while we were in North Carolina. Delicious!

2 sticks plus 3 tablespoons butter, divided
2 cups water
2 (14-16 oz.) bags of your favorite dried cornbread stuffing mix
1 pound pork sausage (not links)
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1 cup chopped walnuts
3 medium apples, cored, sliced
2-3 cups canned chicken broth (low-sodium); we used 2 cans

In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden sppon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. IN the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients.
Fill a 10x15x2 inch pan with the stuffing, moisten with the stock, and bake in a preheated 350 degree F oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more.

p.s. This made a TON. It would probably serve 15 people--and we had to make it in a really big casserole dish we had. So you could probably 1/2 it and it would be a normal size.

homeade oreos

Cookies:
2 boxes of Devils Food Cake Mix
1-1/2 cups of shortening
4 eggs

Combine. Form cookies and bake at 350 degrees, 12 minutes.

Filling:
One 8 oz. package of Cream Cheese, softened
2 Tbsp. Milk
1 sq. Butter/Margarine
1 lb Powdered Sugar
1 tsp. Vanilla (opt.)

Combine together with a blender. Add more powdered sugar as nescessary. Spread between two cookies.

You can make the filling or just use cream cheese frosting.
Makes about 2 dozen oreos.

baNANA bread

last good recipe. yum yum.

ingredients:

3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar

1 egg, beaten

1 tsp vanilla

1 tsp baking soda

pinch of salt

1 1/2 cups of flour

1/2 cup - 1 cup chocolate chips (if you want to make it more dessert-y)

preheat the oven to 350. with a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. mix in the sugar, egg, and vanilla. sprinkle baking soda and salt over the mixture and mix in. add the flour, mix in. add chocolate chips. pour mixture into a greased bread pan and bake for 1 hour.

bruschetta.

this. is. the. best. it makes a ton. but it's THE BOMB.

ingredients:

6 or 7 plum (roma) tomatoes

2 cloves of garlic, minced

1 tbsp EVOO

1 tsp balsamic vinegar

12 basil leaves

salt and pepper (to taste)

2 baguettes

(more) olive oil

1. chop the tomatoes. mix tomatoes, garlic, EVOO, balsamic vinegar. chop the basil, add. add salt and pepper.

2. preheat the oven to 450. slice the baguette about 1/2 inch thick. coat one side of each slice with olive oil. place on a cookie sheet, oil side down. toast them in the oven, on the top rack, for 5-7 minutes or until golden brown.

3. serve. don't scoop the tomato mixture onto the bread until you're about to eat it because it'll get soggy.

dutch oven lovin'

and THIS is the delicious meal we made while we were camping in our dutch oven. it is SO SO GOOD. we can't take the credit though--tommy's good friend landon and his wife natalie made it for us this past summer in provo. we called them up to find out what was in it before we went camping because it was so delicious. there isn't really a name for it... you can make it up. the amounts aren't exactly specific--just however much you want to add.

ingredients:
kielbasa sausage
onion
carrots
potatoes
broccoli
zucchini
16 oz sour cream
cheese

everything needs to be sliced up into reasonable-sized chunks, but not chopped. make sure you slice the potatoes into thin circles. start out with just the sausage and onion in the dutch oven, and let it cook until the onions are translucent. add the carrots and potatoes and cook those until almost done. then add the broccoli and zucchini (and you can add really whatever veggies you want to here) and cook until THOSE are almost done. then you add the sour cream and cheese, until the cheese is melted--and then you spoon it out and ENJOY.

cornmeal muffins

we made this in my cooking class i took at byu and it was fantastically easy and really good. i was skeptical when i saw the onions and creamed corn, but i love the texture. tommy and i had these the other day with the turkey chili and it was excellent. mmm mmm.

p.s. some of the ingredient amounts are a bit weird. i don't really know why... but this is the way we got it.

cornmeal muffins:
makes 12 muffins

1 cup flour
1 cup yellow cornmeal
1/4 c + 1 tbsp + 1 tsp sugar (i don't know how to simplify that, i tried!)
1 tbsp baking powder
1 tsp salt
3 tsp finely chopped onion
1 cup cream style corn
1/2 cup mayonnaise
3 tbsp vegetable oil
1 egg

In a mixing bowl, combine dry ingredients. Make a well in the center and add all remaining ingredients. Stir until just mixed. Spoon into muffin tins. Bake at 400 degrees for 20 minutes.

chicken caesar salad recipe

okay, this is just a regular salad, so i'm not actually going to give you the recipe--you know what to do. but we marinaded the chicken in mesquite-lime marinade and then sauteed it (we wanted to grill it, but no go), and then just used spinach, a tomato, croutons, parmesan cheese, and creamy caesar dressing (not low-fat! come on!) and it was the BEST. that marinade was AWESOME. i am totally obsessed with lime stuff and tomatoes currently, so this was excellent. this was our whole dinner and we felt totally healthy afterwards, even though the non-fat salad dressing DOES have 170 calories per each 2-tablespoon serving. but think about all the vegetables you're eating.

Rasmussen Pizza

Pizza Dough

2 1/3 cup flour
1/2 tsp. sugar
1 1/2 tsp. yeast
2 tbsp. olive oil
1/2 tsp. salt
1 cup warm water

put sugar and yeast in one cup measuring cup, add warm water and let yeast develop. while you wait, put flour, oil and salt in mixer. start mixing and then pour in the water yeast mixture, mix to incorporate. let rise for 45 minutes. this make one batch of dough for a regular thickness pizza. if you want thin crust then it will make two pizzas. spread dough out in pan and put toppings (i use tomato sauce, italian seasonings, mozzarella and then whatever other toppings like pepperoni, ham and pineapple, etc.) bake at 500 degrees F for 15 minutes or until crust looks done.

This is from Denice's sister-in-law, Camilla Rasmussen. Thanks!

the oatiest oatmeal cookies ever

ingredients:
16 oz (4 cups) of old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
pinch of salt
10 oz of unsalted butter
6 oz dark brown sugar
3 1/2 oz granulated sugar
1 large egg
1 teaspoon vanilla extract
4 oz raisins, optional

directions:
Heat the oven to 375 degrees F.
spread the oats into a single layer on a half sheet pa. bake until lightly toasted, about 20 minutes. cool the oats in the pan for 2 to 3 minutes.
grind 8 oz of the toasted oats in a food processor until the consistency of whole wheat flour. add the baking powder, cinnamon, and salt to the food processor and pulse 2-3 times to combine. set aside.
combine the butter and sugars in the bowl of a stand mixer, and mix on medium speed until light in color about 3 minutes. stop once to scrape down the sides of the bowl. reduce mixer speed to the lowest speed and add the egg and vanilla extract. mix to combine. slowly add the flour mixture until just combined. stop once to scrape down the sides of the bowl. add the remaining toasted oats and the raisins. sir to combine.
scoop the dough with the 1 1/2 ounce disher or server onto parchment lined half sheet pans, leaving 2 inches between each mound. bake until to cookies begin to brown around the edges, about 12-14 minutes. rotate the pan halfway through the cooking time. cool the cookies on the pans for 2 minutes, then remove them to a cooling rack to cool completely.

slow cooker turkey chili

Here is another slow cooker recipe to add to your repertoire. I know everyone has a favorite chili recipe, but this one I like, because it tastes like the real thing,but with turkey meat, so much lower in fat.

2 lb ground turkey
1 large onion, chopped
2 cloves garlic, finely chopped
1 large can diced, or stewed, tomatoes
1 can tomato sauce
2 tablespoons chili powder
1 teaspoon cumin (adjust to taste)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can kidney beans, rinsed and drained, to add at the end

In a skillet, brown the skillet, cooker meat over medium heat, stirring occasionally, until brown. In your slow cooker, mix turkey meat and remaining ingredients except beans. Cover and cook on low heat setting 6-8 hours. Stir in beans. Increase heat setting to high. Cover and cook 15-20 minutes or until slightly thickened.
Top with cheese and/or sour cream. Dad likes his with chips; I like to make corn bread.

Cinnamon Twists

Okay, Denice asked me to put this on. Super easy, almost embarrassing-ly so. But yummy FHE treat, etc.

1 sheet frozen puff pastry, thawed
3 tablespoons butter, melted
¼ cup sugar
3 teaspoons cinnamon

Preheat oven 400°. Line a baking sheet with parchment paper.
Mix sugar and cinnamon in a small bowl. Unroll puff pastry sheet (about 12 x 15 inches). Brush both sides with melted butter and sprinkle both sides of dough evenly with cinnamon sugar mixture. Cut dough in half lengthwise and then into one inch thick strips.
Twist each strip twice and place onto prepared baking sheet. Bake for 10 minutes, or until puffed up and golden.

Conference Sunday Cinnamon Rolls

Okay, so I have never made this recipe, per se, but Camille wanted me to put on a recipe for homemade cinnamon rolls. I thought since this is Conference Sunday I would oblige. These were in the most recent Mormon times. (from the family dinner cookbook, by Debbie G. Harman)

Grandma's Cinnamon Rolls
2 packages yeast
1/2 cup warm water
1 Tablespoon sugar
1 tablespoon baking powder
1 cup butter
2 cups buttermilk
4 large eggs
2/3 cup sugar
2 teaspoons salt
6-7 cups flour
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup brown sugar

Dissolve yeast and the 1 tablespoon sugar in water. Melt butter in saucepan. Stir in buttermilk and eggs. Mix together in a large mixing bowl. Add sugar, salt and 4 cups flour and beat with mixer until smooth. Stir in enough flour to make a moderately stiff dough. Turn onto floured surface and knead 7-8 minutes. Place in greased bowl and let rest 15 minutes. Divide dough in half. Roll dough to 1/2 inch thickness. Sprinkle water over dough. Sprinkle with sugar, cinnamon and brown sugar. Roll dough jelly roll style. Cut 1/2-inch thick slices.
Place on greased baking pan. Let rise until double. Bake at 375 degrees for 20-25 minutes or until edges just start to turn golden. Remove from oven and spread butter cream frosting on rolls immediately.

Butter Cream Frosting:
1/4 c. butter
1/4 c. whipping cream (or milk)
2 cups powdered sugar
1 teaspoon vanilla

Beat butter until creamy. Add whipping cream, vanilla and enough powdered sugar to make a creamy frosting.

Slow Cooker Oatmeal

I was speaking to Camille about healthy breakfast and said this would be a good idea. Steel-cut oats or regular oats were much better than quick oats. Your kitchen will smell super yummy when you walk into it in the morning.

1 1/2 cups steel-cut or old-fashioned oats
3 cups water
2 cups peeled and chopped apples
1/4 cup sliced almonds
1/2 teaspoon ground cinnamon
Spray crockpot with pam. Combine oats, water, apples, almonds and cinnamon in a slow cooker. Cover and cook on low for 8 hours. Makes 6 servings.

cream puffs

also, i think you guys should try these! they are super easy and fun to make. everybody loved them at the baby shower last night. i want to try and make them with a more complicated middle, but the pudding makes them easier. this one's also from allrecipes.com.

Ingredients:

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by heaping tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. DON'T take them out of the oven early, even if they look ready, because they will collapse. And AS SOON AS you take them out, poke a hole in each one using a toothpick so that the hot air can escape so they don't collapse.
5. Let the shells cool, and then you can either split and fill them with the pudding mixture, or fill a ziplock bag with the pudding and pipe the pudding in through the holes you made with the toothpick (you'll have to make the holes bigger but it won't look bad once you've filled the puffs completely). Be sure to fill them all the way--you can poke a hole in the opposite side and fill from both sides if you want. Dust them with powdered sugar once you're done.

i added some of the things that we did that made them easier. enjoy!

sugar cookies and frosting

so we made the stew last night and it was GREAT. man, it's nice to come home and have the food just ready and waiting for us.

but i'm making a few desserts for a baby shower tonight and I HAVE NEVER HAD SUCH DELICIOUS SUGAR COOKIES AND FROSTING IN ALL MY LIFE. okay, the sugar cookies aren't totally normal because you don't roll them out, but that means they are easier to make and they are still totally delicious. and the frosting is good enough to cover any and all sins in the cookies.

(i found these recipes just by googling them. they're both from allrecipes.com, my new favorite recipe website.)

Frosting:

• 4 cups confectioners' sugar
• 1/2 cup shortening
• 5 tablespoons milk
• 1 teaspoon vanilla extract
• food coloring

1. In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Easy Sugar Cookies:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

seriously. bee, you should try these. because they are AMAZING and super easy to make. i'm exercising all my self-control not eating them all right now on my own.

Slow Cooker Beef Stew

1- 1 1/2 stew meat, cubed (I buy it at Costco in a 6-lb pack, then refreeze in smaller portions)
3-ish large potatoes
1/2 cup carrots, sliced
1 chopped onion
2 stocks celery, chopped
Salt and pepper
1-2 bay leaves
1 can cream of mushroom soup
1 can tomato sauce (14-oz)
1/2 bag frozen peas (reserved, for the end)

Chop up vegetables and put in bottom of crock pot (potatoes and carrots are good to go in first). Mix soup and tomato sauce recipe and pour over the top. Add your spices to your taste and turn on for 6-8 hours. Add the frozen peas at the end and leave in for 15 or so minutes.

Slow Cooker Tamale Pie

1 lb. ground beef
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz). diced tomatoes with mild green chilies, undrained
1 can corn, drained
1 can (10 oz). enchilada sauce
2 green onions(chopped)
1/4 cup minced cilantro
1 pack (8 oz) corn bread/muffin mix
2 eggs
1 cup shredded Mexican cheese blend
sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink, drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. SErve wtih sour cream and additional cilantro if desired.

First Post

I thought it would be fun to share some recipes for all of us who are looking for some fun ideas. Please let me know if you'd like to post because I'd love to have some favorites of yours.
Thanks.
D