Ruth's Chris Sweet Potato Casserole

 https://www.dinneratthezoo.com/ruths-chris-sweet-potato-casserole/

INGREDIENTS

• 3 cups cooked sweet potatoes
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 eggs
• 12 tablespoons butter melted, divided
• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• cooking spray

INSTRUCTIONS

• Preheat the oven to 350 degrees F. Coat a 9" square pan or 2 quart casserole dish with cooking spray.
• Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs and 6 tablespoons of butter in a mixing bowl. 
• Beat with a mixer until well blended and fluffy.
• Spoon the sweet potato mixture into the prepared dish in an even layer.
• In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
• Sprinkle the brown sugar mixture over the sweet potatoes.
• Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.
• Let sit for 10 minutes, then serve.

NUTRITION

Calories: 500kcal | Carbohydrates: 61g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 346mg | Potassium: 286mg | Fiber: 2g | Sugar: 48g | Vitamin A: 7670IU | Vitamin C: 1.3mg | Calcium: 59mg | Iron: 1.3mg

Tonna's Orange Jello Salad

2 big boxes sugared orange jello (6 oz ea so 12 oz total) big container of whipped topping (16 oz?) kind of softened in the fridge big container of cottage cheese (24 oz?) 3 small or 2 big cans of mandarine oranges Heat 14 oz of water to boiling in the microwave and stir in jello until completely dissolved. Slowly add ice cubes to bring total volume up to 4 c total but stop if it starts to get thick and syrupy. Put in the fridge for a little bit (watching closely) if it didn't start to thicken with just ice cubes and you're already up to 4 c. Stir jello into whipped topping in a large bowl. Fold in cottage cheese. Drain mandarine oranges then fold them in and let stiffen in the fridge to your liking. You can use sugar free jello but you'll have to play it by ear the amount of ice cubes or cold water to add before it starts to thicken. It will be less than 4 c.

Coconut Rice

Coconut Rice
Serves 6

1 1/2 c Jasmine or Calrose Rice
2 c milk
1 c water
1 tsp coconut extract
1/3 c. sugar
1 tsp garlic diced
3/4 tsp salt

Rinse rice with cold water until the water is clear, not white. Put the rinsed rice in a medium pan and combine with the remaining ingredients. Bring to a boil, then turn to low. Cover and cook for 25-35 minutes. Stir rice every 10 minutes. Or combine all ingredients in a rice cooker. Rice is done when liquid is absorbed  and rice is tender. Remove from heat and let cool. Serve and enjoy!
From
http://theartofcomfortfood.blogspot.com

Crock Pot Refried Beans

6 c dry pinto beans
1 c sour cream
2 c Picante sauce
1 c shredded cheese
8 oz cream cheese (can start with 4 oz and add more to taste)
3 Tbs. salt (added to the cooking beans)
1 Tbs.Cumin


Put dry beans in crock pot.  Cover with water -- approx. 1 ½  cups for each cup of beans.  Add 3 tablespoon salt.  Turn on high for 6-8 hours.  Watch beans and keep water at or above the level of the beans.  When beans are soft, drain most of the liquid (reserving some liquid) mash with potato masher or immersion blender.  Add remaining ingredients and mix (add liquid as needed).   Freeze in Ziploc bags.

Instant Pot Version:

5 c dry pinto beans

2 Tbs Salt

Fill to the max line with water

Cook for 75 min

Drain the beans but reserve some of the liquid for blending.

In Blendteck, make two batches and blend into each batch: 

1 tsp Cumin

2 oz Cream Cheese

1/4 c Sour Cream

20 oz Salsa

1/4 c Shredded Cheese

Mades 4 soup containers full of beans

Fruit Salsa with Baked Cinnamon Chips

Description:
Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!"

Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
 
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar
(I doubled the chips and put 2 Tbsp of cinnamon in 1 c sugar and it was a perfect amount)

Directions:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

This makes a lot of salsa compared to the amount of chips so double the chips.   It also tastes great with cinnamon graham crackers which might be cheaper and definitely are easier & faster then making the cinnamon chips.

WONDERFUL tips to make it easier on the original recipe athttp://allrecipes.com/Recipe/Annies-Fruit-Salsa-and-Cinnamon
-Chips/Detail.aspx

My Favorite Banana Muffins

Description:
Abbie brought this recipe when she and Shauna came from Katie's house.   They are delicious!   The recipe says that you can flash freeze them and they will keep in the freezer for several weeks.

Ingredients:
4 TBL softened butter
1/4 c applesauce
2 large (very ripe) bananas
1/4 c sour cream
1/4 c plain yogurt (can use all plain yogurt instead   of the sour cream
2 large eggs
1 1/2 tsp vanilla
2 c soft white wheat flour (I only ended up using 1 3/4 cups of wheat flour)
1/4 c freshly ground flaxseed (optional)
3/4 c sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
(optional) 1 c chopped walnuts
(optional) 1/2 c chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease muffin tins (jumbo, regular or mini)
3. Puree bananas, sour cream, yogurt, eggs, applesauce and vanilla in a blender.
4. Sift flour, ground flaxseed, sugar, baking soda, baking powder and salt into bowl of electric mixer fitted with a whisk attachment.
5. Add butter and mix on medium/low speed until blended, about 30 seconds.
6. Add banana mixture in three batches, scraping bowl and mixing on medium between each addition.
7. Fold in nuts and/or chocolate chips if desired.
8. Let sit for 10 minutes to allow the leavening agents time to work with the wheat flour.
9. Pour into muffin tins.
10. Bake until lightly browned and bounces back to touch, about 15 minutes for regular size muffings.
11. Remove from oven, cool for about 5 minutes before turning out, and cool completely on wire rack.

(NOTE:   I just put the butter, applesauce, bananas, sour cream, eggs, vanilla and sugar in a bowl and mixed with electric mixer.   I then added the flour, soda, baking powder and salt and finished mixing it.   I was able to get 1 1/2 doz.)

Trisha's Braided Bread

Description:The tastiest bread ever!
Ingredients:2 pkg dry yeast
1 1/4 c warm water
1/4 c soft butter
1 tsp salt
1 4 serving pkg. egg custard mix (about 1/2 cup, Jello brand found at Albertsons in Utah)
3 1/2 to 4 cups flour
Directions:Soften yheast in water in large bowl.   Add butter, salt, and dry custard mix stirring until dissolved.   Gradually add flour mixing well and knead dough until it's nice and soft.   Divide into 6 portions and roll them all out into long strips.   Braid 3 strips together for each loaf.   Place on a greased cookie sheet to rise for about 1 hour.   Bake at 350 for 20 - 25 min.   Tastes the best when served warm with honey butter.

Number Of Servings:2 loaves

Preparation Time:1 hour 15min

Layered Jello

Description:Katie, here is a recipe much like the one I used.   I'm not sure if I have my recipe any more.   I remember mine had canned milk in the creamy layer like this one.
You can use any combination of jello flavors.   I don't think I have ever seen blackberry jello.   I'm sure strawberry would be great on top.
Ingredients:2 (3 oz.) boxes cherry Jello
2 (3 oz.) boxes orange Jello
2 (3 oz.) boxes lemon Jello
2 (3 oz.) boxes lime Jello
2 (3 oz.) boxes blackberry Jello
3 3/4 c. Carnation milk (canned milk)
Directions:This salad fits well in a 9 1/2 x 13 1/2 Tupperware cake tote. Grease bottom of Tupperware container with Pam. Start a day ahead making this salad as each layer must set. Be sure pan is level in refrigerator so each layer sets evenly.
Step 1: Mix 1 box of cherry Jello with 3/4 cup hot water, then 3/4 cup of cold water. Let set.

Step 2: Mix 1 box of cherry Jello with 3/4 cup hot water, then instead of using cold water, use 3/4 cup Carnation milk. Let set.

Step 3: Repeat Step 1 and Step 2 with the remaining four flavors. You will have 10 layers of Jello, but very thin as to reflect rainbow.

The Good Salad

Description:I'm sorry I don't have exact measurements.   This is how the recipe was given to me.   You will have to guess what a bag of noodles and spinach look like.   Also guess the sugar and butter amounts for the almonds.
Ingredients:3 Chicken Breasts cooked and shredded
1 bag of Spiral Noodles cooked
1 bag of Spinach

Dressing:
1 C Mayonnaise
1 TBS Sugar
3 TBS Sesame Oil
3 TBS Vinegar
1/2 C Soy Sauce

Candied Almonds:
2 C Slivered Almonds
Sugar
Butter
Directions:Mix dressing and keep sealed in fridge.
Fry sugar, butter and almonds in a frying pan.   Lay out on foil.   When dry, keep in a ziplock bag.
Do not assemble until ready to serve.

Spinach Maple Salad

Spinach and any other greens as desired
cut up 2 to 3 apples
slivered almonds ( no set amount)
for dressing:
2 T lemon rind (one lemon)
2T lemon juice
1/4 cup olive oil
1/4 cup maple syrup
mix together & blend with the salad

Crescent Rolls

Ingredients:                      Crescent Rolls

2 TBL yeast, dissolved in 1/3 c water
4 TBL shortening
1 tsp salt
4 TBL sugar
2 eggs (put in bowl and beat with fork)
1 ½ cup scaled milk
5 cups flour
Directions:Pour hot milk over salt, sugar and shortening in a large bowl.   Cool and add beaten eggs, yeast.   Mix in (1) cup flour at a time.   Let rise one hour (or until double).   Take a third of the dough and roll out into a 10 inch circle.   Spread butter over dough and cut into 8 pie shapes.   Roll up in crescent shape, place on cookie sheet.   Let raise until almost double.   Bake at 400 deg. for 10 to 15 minutes or until golden brown.   Take out and brush with butter.

Number Of Servings:makes 24 to 30 rolls

Preparation Time:approximately 2 hours

Spanish Rice

Ingredients:First:
1 1/2 Tbl oil
1 cup rice
(Brown the above mixture in large frying pan)

Second:
Add
1 small can tomato sauce
1/4 cup chopped onion
1 1/2 Tbl green chilies (I just put in one small can)
1/2 tsp. cumin
1/4 tsp. chili powder
2 shakes tobasco

Third:
Add 1 3/4 cup chicken broth to above mixture.   Bring to a boil then turn to low and cover and cook for 20-25 minutes.

Frozen Berry Fruit Salad

Frozen Berry Fruit Salad

1 large bucket of cool whip

1 large packet of instant vanilla pudding mix (or banana pudding mix works too)

1 large bucket of vanilla yogurt (or we've used other flavors)

bananas (about 2 or 3)

frozen berries

Mix together the pudding mix in the yogurt until smooth, then add the cool whip until smooth.  Cut up the bananas into bite size pieces and add them to the mix.  Last, add the frozen berries (cut them in to bite sized pieces if they came too big), my favorites in this recipe are strawberries and blackberries.

Spinach Smoothies and Ice Cream

We love smoothies around our house and I love to stuff as much spinach in them as my family will tolerate. :) I tried a really tastey peanut butter one this morning with Max and Ashling and Ashling kept asking for more after she finished an entire sippy cup of smoothie. Not too surprising since she does seem to have a hollow leg lately.

The following 2 recipes came from www.ourfoodstorage.com and I haven't tried a recipe from her site yet that I don't love.

Chocolate Peanut Butter Smoothie
2 cups milk
1 - 2 scoops chocolate protein powder
2 Tbsp peanut butter
1 GIANT handful of fresh or 1/3 - 2/3 c frozen spinach
1/2 tsp cocoa powder (If your protein powder doesn't seem chocolate-y enough)
1 banana
Ice

Blend up in blender until everything is smooth and pour into about 2 huge or 4 normal glasses.

Berry Smoothie
1 cup milk
1 scoop vanilla protein powder
1/3-1/2 cup frozen or fresh berries or add some banana, whatever you like
fresh or frozen spinach (about one third cup of frozen or a giant handful of fresh)

I haven't made this one yet but I think it's for one big serving

We also make one and serve it with dinner sometimes when Randy says he'll drink his salad instead of eat it. Here's the general instructions on this one, remember everything is approximate:

Drink Your Salad
4 oz juice (citrus tastes best to me)
4 - 6 oz yogurt
1 - 2 handfuls of fresh spinach
carrots (abt 6 baby carrots or one big one cut up into chunks)
1 banana (I usually cut them into 4 or 5 pieces and freeze them)
1 - 2 c frozen fruit (I use the Fruit Medley from Sams that has strawberries, peaches, pineapple, & mango)
1/2 - 1 c frozen blueberries (if I have them)
Sugar or honey to sweeten it if I feel like it needs it
Ice

Blend it up in your blender until smooth. I use the whole juice button on my Blendtec but would just run it until it was a good texture on my old blenders.

My Blendtec (the fender-bender-blender as Jessie's family named it) came with a recipe book and we found a spinach ice cream we really enjoy.

Popeye's Ice Cream
6 oz (3/4 c) half and half
1/3 c sugar
1 1/2 Tbsp vanilla (I think this is a little much)
2/3 c nonfat dry milk powder
2 - 3 c fresh spinach
2 1/2 to 3 c ice

Place ingredients in blender jar in order as listed and secure the lid. Press the Ice Cream button. (That's the directions for the Blendtec)

Yogurt

I stopped buying yogurt (unless it's free or almost free through couponing of course) once I figured out how to make it on my own a couple months ago. It's super easy, uses my powdered milk from my food storage, and can be a substitute for sour cream and even cream cheese depending on how thick you make it.

Yogurt:

7 1/2 c hot water
2 c dry powdered milk (non-instant)
6 oz store bought PLAIN yogurt as a starter (I used the Yoplait Greek kind and you could probably use 4 oz. instead of 6 oz. and be just fine as long as it says it has "live and active cultures" in it)

Mix your powdered milk into warm / hot water in a glass container that will be used as your incubating container. Spray a large (at least 3 Qt) sauce pan with non-stick spray and pour in the warm milk. Stir the milk often as you heat it up to atleast 180 degrees Ferenheit (mine gets around 200 or so) making sure not to scald it and hold this temp for about 2 - 5 min. This kills all the bad bacteria you don't want growing in your yogurt and keeps the yogurt from turning all liquidy again when you stir it after it's set up.

Clean out the glass container and pour the heated milk back into it to let the milk cool to 110 degrees Ferenheit. Don't cheat because if the milk is too hot it will kill the good bacteria in the yogurt and it will never set up. Pull off a cup or so of the warm milk and mix the starter yogurt into it. Pour everything back together and give it a good stir.

Let the yogurt thicken by sitting in an undisturbed, warm place for 6 - 8 hours (overnight worked great for me). I warmed my oven up to the lowest setting it had (as low as 100 degrees Ferenheit will work) and then TURNED IT OFF. I wrapped my 2 quart glass jar in a thick towel, turned on the light in my oven, and let it sit over night in the warm oven and it was nice and thick the next morning. You can also let it sit on a heating pad all wrapped up in a towel or put it in a cooler with hot water bottles. One girl even used her solar oven to keep it warm. Just do what works for you.

After it has set, let it cool in the fridge and then mix in any jam or fruit when you serve it and even top with granola if you'd like. Eat within about a week. You can use a store bought yogurt as your starter every time if you’d like, but it is possible to just use about a ½ cup from your last batch to start the next batch for a few batches in a row until it becomes too weak to use as a starter. I just bought a big tub of Dannon plain yogurt and froze it ice cube trays. I used around 4 - 8 cubes in each batch and they all turned out about the same.

It works great as a substitute for sour cream because it is plain yogurt. You can thicken it and use it as a cream cheese substitue as well. You can strain it through cheese cloth letting some of the whey drip out to thicken it. Another way to thicken it is to put some paper towels on the top of the yogurt and a dish towel on top of that for some weight. Every couple hours ring the whey out of the dish towel until it gets as thick as you'd like, toss the paper towels, and it should be ready to go.

I really like the blog www.everydayfoodstorage.net and she just started a series of posts and videos about making yogurt if you want to check them out as she posts them.

Resources:

http://www.hillbillyhousewife.com/yogurt.htm (great explantions)

http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html (great tips and tricks in comments section)

http://www.remodelaholic.com/2010/06/yogis-welcome-yogurt-recipe-and-link.html (good ideas on thickening)

“Natural Meals in Minutes Book 3 Powdered Milk Cheeses with Yogurt & Other Milk Recipes” by Rita Bingham (recipe actually comes from LDS Cannery milk)

Annalise’s Party Potatoes

7-8 med cooked potatoes or 30 oz frozen hash browns

1 lb sour cream

1/3 c green onions sliced

1 ½ c grated cheese

1 can cream of chicken soup

¼ c melted butter

Mix and add to potatoes. Top with 2 c crushed Corn Flakes and ¼ c melted butter. Bake 350 for 30 minutes