Fluffy Belgian Waffles

2 cups all-purpose flour
1 Tbsp. table sugar
2 tsp. baking powder
½ tsp. salt
3 large eggs, separated
2 cups milk
¼ cup canola oil

In a Bowl, combine the flour, sugar, baking powder, and salt. Combine the egg yolks, milk, and boil; stir into the dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in preheated waffle iron according to manufacture's directions.

Freeze Option: Cool waffles on a wire rack. Freeze between layers of waxed paper in a reaealable plastic freezer bag.  Reheat waffles in a toaster on medium setting, or microwave each waffle on high for 30-60 seconds or until heated through.

from Taste of Hom


Cinnamon Cream Syrup

1 cup sugar
½ cup light corn syrup
¼ cup water
1 can (5oz.) evaporated milk
1 tsp vanilla extract
½ tsp. ground cinnamon

Combine sugar, corn syrup, and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; sitr in the milk, vanilla, and cinnamon.

from Taste of Home


Honeycrisp Apple Pie

Pastry dough for a 2-crust pie (I use store bought)
6 cups peeled, cored, and thinly sliced honeycrisp apples*
½ tsp. cinnamon
1 cup light brown sugar
2 Tbsp. dry tapioca, ground to a powder in a blender**
1 Tbsp. lemon juice, or microwave apple mixture 3-5 minutes
2 Tbsp. butter, cut into small cubes
1 egg beaten with 1 Tbsp. water (egg wash is optional)
Cinnamon sugar, for garnish (optional)

Preheat oven to 425°F.

Line a 9-inch pan with half of the pie dough. Combine brown sugar, cinnamon and tapioca powder and toss with apples and lemon juice. Pour apple mixture into prepared pie shell. Dott butter cubes across the filling.

Roll out the remaining dough to form the top crust. Cut decorative vents into the crust with samll cookie cutters, or just slit it in a few places with knife. Place the top crust over the apples. Flute or crimp the edges of the pastry together. Brush the surface with a little egg wash and sprinkle with a cinnamon-sugar mixture.

Bake pie for 10 minutes, and then reduce the temperature to 350°F. Bake for 35-40 minutes longer or until the pastry is golden brown and filling is bubbly.

* Other apples you can use are Granny Smith, Pink Lay, Braeburn, and/or Fuji .
** Substitute 4 Tbsp. flour if you don't have the tapioca.


Easy Malasadas (Hawaiian Doughnuts)

1½ cups Bisquick
¾  cup milk (can use evaporated milk)
¼  tsp. vanilla
½ tsp. baking powder
6-8 slices white bread, broken into small pieces
1 egg
Cinnamon and sugar mixture 
Oil for frying

Heat oil to 375°F (190°C).

With a wire whisk, blend the baking soda into the Bisquick. Add the bread pieces and mix together. Whisk together the milk, vanilla, and egg. Pour the wet mixture over the dry ingredients and mix together thoroughly. It will be thick. 

With two spoons, compact about a golf-ball sized amount of dough and drop it into the oil. Fry 3-4 four at a time until golden brown, turning once. Remove from oil, and drain on paper towels. Roll in cinnamon and sugar mixture. Serve warm or cold. 

One recipe is never enough, so I usually triple the recipe. These are the amounts:
4½ cups Bisquick
2¼ cups milk
¾ tsp. vanilla
1½ tsp. baking powder
18-24 slices bread
3 eggs


Bacon-Wrapped Water Chestnuts

1 pound sliced bacon
2 cans (8oz.) whole water chestnuts, rinsed and drained
1/2 cup ketchup
1/2 cup barbecue sauce
3/4 cup packed brown sugar
Wooden toothpicks (don't use colored toothpicks)

Preheat oven to 375°F.

Cut bacon strips into thirds. Wrap a strip of bacon around each water chestnut and secure with a
toothpick. Place on an ungreased 15x10x1 inch baking pan. (I line my pan with aluminum foil for quick cleanup.) Bake until the bacon is crisp; about 25-30 minutes.

Meanwhile, in a small saucepan, combine the ketchup, barbecue sauce and brown sugar. Cook and stir over medium heat until sugar has dissolved. Remove chestnuts to paper towels; drain. Dip chestnuts in to sauce mixture and place in a lightly greased 13x9 inch baking dish. Spoon remaining sauce over the chestnuts. Return to oven for 10-12 minutes. Be sure to let them cool a bit before eating. Makes about 36-40 depending on how many water chestnuts are in the can.

Nutrition Facts
1 piece: 33 calories, 1g fat (0 saturated fat), 2mg cholesterol, 92mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 1g protein.
Modified from Taste of Home recipe.


Roasted Brussels Sprouts

Roasting gets Brussels sprouts caramelized on the outside!

2-1/4 pounds Brussels sprouts, trimmed and halved
3 Tbsp. extra-virgin olive oil
1 Tbsp. water
3/4 tsp. salt
1/4 tsp. pepper

Adjust oven rack to upper-middle position and heat oven to 500°F. Toss Brussels sprouts, water, oil, salt, and pepper in a bowl until Brussels sprouts are coated.

Transfer Brussels sprouts to rimmed baking sheet and arrange so cut sides are facing down. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are well browned and tender; 10-12 minutes.

Season with salt and pepper to taste and serve.


Spaghetti with Fresh Roma Tomato Sauce

2 tablespoons olive oil
1 large onion, finely chopped
2 pounds plum tomatoes, chopped (about 5 cups)
1 teaspoon salt
1/4 teaspoon pepper

8 ounces uncooked spaghetti
1/4 cup thinly sliced fresh basil
1 teaspoon sugar (optional)
Grated Romano cheese and additional basil

 In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain.

Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts
1 cup spaghetti with 3/4 cup sauce (calculated without cheese): 327 calories, 8g fat (1g saturated fat), 0 cholesterol, 607mg sodium, 55g carbohydrate (9g sugars, 5g fiber), 10g protein.  

Originally published as Spaghetti with Fresh Tomato Sauce in tasteofhome.com


Don Nimmer's Caramels

2 cups brown sugar
1 can Eagle brand condensed milk
2 cups white corn syrup
1/2 lb. butter
1 cup walnuts, chopped (optional)

Melt the butter and add the ingredients, stirring as they are added. Put the walnuts in last. Bring to a boil and keep on a low boil for 30 minutes. (Good time to watch TV or read, said Don.)


White Chicken Chili

2 cans white navy beans
i can chicken broth
1 can chopped green chillies
10 oz. can chicken breast, or same amount of any chicken.
1/2 tsp. cumin

Combine, heat, and eat!


Pizza Crust Dough

1½ cups warm warter (105-110°F) 
1 tsp. dry yeast  
4 cups all-purpose flour  
1 tsp. sea or kosher salt  
1/3 cup olive oil

In a small bowl combine the warm water and yeast. Stir to combine and let sit for a few minutes, until bubbly. 

In a medium bowl (or the bowl of a stand mixer, combine the flour and salt. Using an electric mixer on low, drizzle in the olive oil until just incorporated. Slowly add the yeast/water mixture. Mix on low speed until the dough forms a ball {you may need to use your hands to help incorporate all of the flour}. 

Spray the mixing bowl with non-stick spray, and place the dough inside. Spray the top of the dough lightly with the non-stick spray, then cover with plastic wrap. 

Let the dough sit in a warm place for 1-2 hours or until doubled. Or, if you are like me, let it sit all afternoon long, punching down the dough as it creeps to the top of the bowl. 

You can also store the dough in the fridge for 1 to 2 days. 

Preheat the oven to 500º F. Divide the dough in half if you want thicker crust, or thirds if you want thinner crust. Freeze any extra dough for later use. 

Using your hands or a small rolling pin, stretch the dough on a pizza stone or baking sheet sprayed with non-stick spray to the desired shape and thickness. Do not over work the dough. 

Add your desired sauce, cheese and toppings. 

Bake at 500º on the lowest rack in your oven for 8-10 minutes, or until the edges of the crust are a golden brown and the cheese is bubbly.


Easy Pizza Sauce

6 oz. can tomato paste
6 oz. water (use the tomato paste can)
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
1/2-1 tsp. salt (to taste)
1/4-1/2 tsp. ground black pepper ) to taste
3/4 Tbsp. dried oregano
3/4 Tbsp. dried basil
3/4 tsp. dried rosemary

In a small bowl, sitr the tomato paste, water, and olive oil. Add the spices.

Mix together as best you can. The oill will sit on top of the sauce, but after it sits for a few hours it will stir together nicely.

If you want a thinner pizza sauce, or if the sauce sits for more than a few hours, add a little more water.


Peppermint Brownies

Mix well:
1 C. melted butter 
3 ounces unsweetened chocolate, melted  
2 cups sugar 
4 eggs
Add and mix well:  
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon peppermint extract
3/4 cups nuts (walnuts, pecans)
Bake :
in a greased 9x13 pan at 350° for 30 minutes.  Cool thoroughly before frosting.

Cream together:  
6 tablespoons soft butter
2 cups powdered sugar       
Add and mix well:  
4 tablespoons whipping cream
1/2 teaspoon peppermint extract
green or pink food color if desired
Spread over cooled brownies.  Set in refrigerator or other cool place.

Melt together: 
 2-3 tablespoons butter
6-oz package chocolate chips (or 1 cup)
Drizzle or spread over brownies.
via: Patricia Rowley who says, "In the late 1960s or maybe 1970 I acquired this recipe from someone in the East Millcreek Sixth Ward (Salt Lake City) where we lived for about 6 1/2 years.  There was much panic in my house (and in Kenneth's) in December 2012 when for a while, I couldn't find the recipe. Had it not been found, it would have been a tragedy of a magnitude heretofore unknown to mankind."


Best LDS Garment Whitener

48oz powder Cascade
3lb box of Oxi Clean White Revive
Persil Pro-White Technology Power Pearls
White vinegar

*Combine 48 oz. Cascade with Oxi Clean White Revive. Mix together and store in a container.

Fill a kitchen sink or plastic storage container with hot, hot ,hot water and add 1 cup of Cascade/Oxi mix and 1 capful of the Persil Pro-White Technology Power Pearls and 1 cup of white vinegar. Let garments or any white items soak over night or several hours. (I like to give them a few stirs).
Then drain and finish them with a rinse cycle in your washer and dry. Seriously makes them whiter than anything I've tried!

(As of now, Walmart is the only place I know of that carries Persil.)


Cream Scones

2 cups flour
1/3 to 1/2 cups sugar
1 T baking powder
1/2 tsp. salt
1 tsp. grated orange zest
1 1/4 cups heavy cream

Preheat oven to 425°F. Combine flour, sugar, baking powder, and zest in a large bowl. Whisk together. Add cream and mix. Gather together and knead a few times on floured board. Shape into a disk about 3/4 inch thick. Paint top of disk with milk or cream, then sprinkle with cinnamon and sugar. Cut disk into 12 wedges and place on large, un-greased baking sheet. Bake for 15 minutes (check at 12) until tops are browned. Cool on rack.

You can modify the recipe pretty easily, e.g. by adding 1/2 cup currants, chopped nuts, or mini chocolate chips to dry ingredients, replacing orange zest with lemon zest, etc.


Fruit Dips

A tub of strawberry cream cheese mixed with a jar of marshmallow cream (the ice cream topping).

Whip cream, 1tsp cinnamon, 1/4 c. Dulce de leche. Mix and serve.  

1 can sweetened condensed milk, 1 brick of cream cheese, 1 tub of cool whip, mix well.

Heavy whipping cream, instant cheesecake pudding, and half a raspberry jello packet. 
Use same directions with milk for the whipping cream.

1 (8oz) pkg cream cheese 
1 (15oz) can cream of coconut (Not coconut milk or coconut cream!)  
1 (8oz) tub whipped topping (Cool Whip)
In a large bowl with an electric hand mixer, beat the cream cheese with the cream of coconut until all lumps are gone. Add the whipped topping and mix again.


Little Smokie - Many Ways

1-3 pounds cocktail sausages

I cup grape jelly and 12  oz. jar chili sauce
1 cup grape jelly and 1 cup barbecue sauce
1 cup jellied cranberry sauce and 12 jar chili sauce
1 cup jellied cranberry sauce and 1 cup barbecue sauce
2 cups barbecue sauce

Mix all the ingredients (just 2 or 3) cover and cook...

on the stove top for 30 minutes
in a slow cooker, on high,  for 1-2 hours.

It's easy to cut the recipe in half or to double or triple it!


Little Smokies - Another Way

Bacon-Wrapped Little Smokies

1 (14 oz) package cocktail sausages (about 40)
1 pound bacon; each strip cup into thirds
1/2 cup brown sugar
1/2 cup ketchup


• Pre-heat oven to 400°F. Coat a 9x13" cooking dish with nonstick spray, or use a silicon sheet.

• One smokie at a time, wrap it with one piece of bacon and secure it with a toothpick and place it on the cooking dish.

• Bake for 30 minutes. Meanwhile, whisk together the ketchup and brown sugar in a bowl.

• Remove sausages from the oven, and transfer them to a plate using tongs. Drain the bacon grease from the baking dish.

• Replace the sausages on the baking dish and brush or pour the sauce onto each sausage. Return to the oven bake until they are hot (about 15 minutes). Serve


Grandma Kemp's Artichoke Chili Dip

1 - 14 oz. can artichoke hearts, drained and chopped
1- 4 oz. can green chili peppers, chopped
1 cup grated Parmesan cheese
1 cup mayonnaise

Combine the chopped artichoke hearts, chopped chili peppers, cheese, and mayonnaise. Turn mixture into and 8-inch round baking dish. Bake at 350° about 20-25 minutes, or until heated through. Serve war with tortilla chips and/or bread sticks.

Note: Kevin Kemp is the one who gave Grandma Great (Barbara Kemp) this recipe.

via Elaine Kemp


7-Can Soup

1 can meat-only chili 
1 can (15 oz) kidney beans 
1 can (15 oz) pinto beans 
1 can (15 oz) black beans 
1 can (15 oz) diced tomatoes 
1 can (15 oz) corn (fiesta variety is good) 
1 can (10 oz) rotel 
salt And pepper, to taste 
8 oz, by weight, Velveeta cheese, cubed (or not)
Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.  


Blender Tomato Soup

1 can crushed organic tomatoes
¼ cup raw cashews
1 tsp. dried basil
1 tsp. dried oregano
Kosher salt and pepper

Toss the tomatoes, cashews, dried herbs, salt, and pepper into your blender. Puree until smooth and creamy. Taste for seasoning and heat in a microwave-safe bowl for 1 minute or until hot.

Christmas Countdown