White Chocolate Chex Party Mix

White chocolate chex party mix

“May we all make the journey to Bethlehem in spirit, taking with us a tender, caring heart as our gift to the Savior.” –President Thomas S. Monson

This is such a super yummy, colorful treat to share with your neighbors and friends at Christmas time.

White Chocolate Chex Party Mix

Ingredients:

1 (10 oz) package pretzels
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
2 (12 oz) packages plain M & M’s (Southern Living published this recipe in 1996 with one bag of M&Ms…just fyi)
2 (12 oz) packages white chocolate chips
3 Tablespoons vegetable oil

Directions:

In a VERY large bowl (or two medium bowls), combine the first 5 ingredients. Set aside.  In a microwave safe bowl, heat white chips and oil on high for 60 seconds (you could also melt chocolate and oil in a double boiler pan). Stir and microwave for another 30 seconds and stir until completely melted and smooth (you may need to microwave for a couple more seconds).  Pour melted chocolate over cereal mix and stir until all the cereal is evenly covered with white chocolate. Spread cereal mix on 2 large cookie sheets lined with wax paper.  Let cool and then break apart into chunks.  Store in an air tight container.  Serves 15-20 people.

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Lion House Dinner Rolls

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by  | Sep. 18, 2009

 Lion House Dinner Rolls
  • 2 cups warm water (110 to 115° F)
  • 2/3 cup nonfat dry milk
  • 2 tablespoons active dry yeast
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 1/3 cup butter, shortening, or margarine
  • 1 egg
  • 5 to 5 1/2 cup all-purpose flour or bread flour
  • 1/2 cup butter, melted

In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.

Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

 

Grandmother’s Buttermilk Cornbread

thanks

I got this recipe sweet-tasting cornbread recipe is from my friend Shauna, who got it here.

Ingredients

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Green Bean Casserole

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Green Bean Casserole

  • Large can of green beans, well drained (50 oz for a crowd) – pat dry (Fresh steamed beans are ideal)
  • 2 small cans cream of mushroom soup
  • 1 pound grated mozzarella cheese
  • Combine the above
  • Can of French’s dried onions – shake some of the onions into the mixture.

Put mixture into baking dish and top with more French’s dried onions.  Cover.  Heat until bubbly.

Pumpkin Pie Cake Recipe

 

 

 

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Pumpkin Pie Cake Recipe

Ingredients:
16 ounces canned pumpkin
12 ounces evaporated milk
1 1 /2 cups sugar
3 eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 yellow cake mix
1 cup butter (2 sticks)
1 cup chopped pecans or walnuts (if desired)

Directions:

Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.  Pour into a greased 9×13  pan.  Then sprinkle the dry cake mix over the pumpkin mixture so that it is all covered by the cake mix.  Spoon 1 cup of melted butter over the dry cake mix and then sprinkle the chopped nuts over all (if you like nuts).  Bake at 350 degrees for 55 minutes.  Good served warm or cold.

Makes about 20 servings

Sweet Potato Souffle

 

Thanksgiving13Sweet Potato Souffle

This recipe is wonderful.  We love it.  However, please note:  I always double the sweet potato mixture as written below to fill an 11×9-inch pan but I do NOT double the topping mixture as written below.   By not doubling the topping, it is perfect for the doubled sweet potato mixture.

Sweet potato mixture:

  • 1 large can of yams, drained and mashed
  • 1 5-oz can evaporated milk
  • 1 cup sugar
  • 2 eggs well beaten
  • 1 stick melted butter
  • 1 1/2 teaspoons vanilla

Mix well and pour into casserole dish.  Sprinkle with topping and bake at 350 degrees for 30 minutes.  Serves 6.

Topping: (This topping is too much for the recipe as written above.  I always double the above written recipe and then use this amount of topping:)

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1/2 stick butter
  • 3/4 cup chopped pecans
  • 1/2 teaspoon cinnamon

Slow Cooker Creamed Corn

 

“We should certainly count our blessings, but we should also make our blessings count.” –Neal A. Maxwell

 

Slow Cooker Creamed Corn

Serves six.

My sister-in-law Aud serves this yummy dish on Thanksgiving day.

Ingredients:

  • 3 (15.25-ounces) cans whole kernel corn, drained well
  • 1 cup milk
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 8 ounces of cream cheese, cut up into cubes
  • 1/2 cup (or 1 stick) unsalted butter, sliced thin

Instructions:

Dump cans of corn into your slow cooker. Stir in milk, sugar and pepper and combine well.  Top with butter slices and cream cheese cubes but don’t stir it. Cover and cook on high heat for 2-3 hours.  Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.  Serve immediately.

 

Raspberry Cheesecake Bars

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Adam’s Favorite Raspberry Cheesecake Bars

“My favorite dessert recipe you have ever made.’” –Adam

Ingredients

  • 1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix
  • 1/2 cup firm butter
  • 2 packages (8 oz each) softened cream cheese
  • 1/2 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1 tsp vanilla
  • 1 egg
  • 1 can (21 oz) Wilderness Premium Raspberry Pie Filling*
1. Preheat oven to 350 degrees. Spray bottom and sides of 13×9 inch pan with cooking spray.
2. Pour sugar cookie mix in a big bowl. Cut in butter until mixture is crumbly and coarse. Set aside 1 1/2 cups of mix for later (topping) and press the remaining crumbs in the bottom of the 13×9 pan. Bake for 10 minutes; do not over bake.
3. Put cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat together with an electric mixer (medium speed) until smooth.
4. Spread cream cheese mix evenly over crust. Spoon raspberry pie filling over the cream cheese; spread evenly. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over the top.
5. Bake 35-40 minutes or until crumbs on top are lightly golden brown. Cool 30 minutes, refrigerate about 2 hours to chill.
6. Cut into bars. Store covered in fridge. Makes 24 bars.
* Can easily substitute cherry or strawberry fillings.

Aunt Aud’s Berry Pie

 

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Aunt Aud’s Berry Pie

Pie Crust:  2 1/4 cups sifted flour

  • 1 tsp salt
  • 3/4 cup Crisco (don’t use butter and don’t use butter-flavored Crisco)
  • 1/3 cup water

Sift flour before measuring.  Combine flour and salt.  Remove 1/3 cup flour + salt mixture and set aside. Using a pastry blender cut Crisco into the large portion of flour and salt.  Continue blending until flour mixture almost holds together.  Add 1/3 cup water to the flour & salt previously set aside.  Mix until smooth and mostly lump free.  Pour paste over flour & Crisco mixture and quickly but gently mix until it forms a large ball (less than 30 seconds).  Divide dough in half and roll out using as little flour as possible to prevent sticking.  Recipe makes 2 single crusts or 1 double crust.

To make Berry Pie (can use for all berries except strawberry)

  • 5 cups fresh berries or thawed frozen berries drained WELL
  • 1 cup sugar
  • 1/3 cup flour
  • 1/2 tsp cinnamon

Mix dry ingredients together and then mix with berries.  Put berries into pie shell and top with crust.  Bake at 400 for 40-45 minutes.

Make Ahead Mashed Potatoes

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Make Ahead Mashed Potatoes 

5 pounds potatoes, cooked and mashed
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup milk
2 teaspoons garlic salt
pepper to taste
Combine mashed potatoes, cream cheese, sour cream, milk, garlic salt and pepper. Mix well and place in a large, greased casserole dish. If making ahead, refrigerate.  Otherwise, cover and bake at 325 degrees F. for 45 minutes. (If refrigerated first, let stand 30 minutes at room temperature and then bake as directed.) May need to add a little more sour cream or milk to soften.  Makes 6-8 servings.