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Acine de Pepe Salad or Frog Eye Salad

July 25th, 2007 by Halli

Don’t let the name scare you – it’s delicious people food! This recipe makes a large amount of refreshing fruit salad and if you don’t finish it off right away, it keeps for days in the refrigerator. It takes a little work, but it’s worth it –

3 cans mandarin oranges
2 – 20oz cans pineapple tidbits
1 pkg colored mini-marshmallows
1 – 20oz can crushed pineapple
2 – 8oz cartons Cool Whip
1 c shredded coconut

Drain the canned fruit, but reserve the pineapple juice. Set aside.

1 c sugar
2 T flour
2 ½ t salt
1 ¾ c pineapple juice
2 beaten eggs
1 T lemon juice
3 qts water
1 T oil
1 – 16oz pkg soup pasta (acine de pepe)

Combine sugar, flour, ½ t salt in a saucepan. Gradually stir in the pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 2 t salt and oil to a boil. Add soup pasta. Cook at a rolling boil until done. Drain, rinse, drain again, and cool to room temperature. Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients, mixing lightly. May be refrigerated up to 1 week. Serves 25

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Dutch Oven Jordan River Mud Cake

June 28th, 2007 by Halli

by Ryan and Kegan Stucki

1 chocolate cake mix

Start 24-26 briquettes. Prepare cake mix according to package instructions. Pour into foil-lined 12” Dutch oven. Set aside.

½ c cocoa
1 c white sugar
1 c brown sugar

Mix cocoa and sugars. Sprinkle over top of cake mix.

2 c hot water
2 t vanilla

Combine hot water and vanilla. Pour over top of sugar mixture. Replace Dutch oven lid, and bake with 10 coals on the bottom and 14 on top, for about 40 minutes. When 5 minutes are remaining, sprinkle chocolate chips over top, and replace lid until melted. Serve with whipped topping or ice cream. And get out of the way for folks wanting seconds!

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Dutch Oven Pop-Up Pizza Casserole

June 28th, 2007 by Halli

2 lbs lean ground beef
6-8 c grated mozzarella cheese
30-oz spaghetti sauce
2 c milk
2 T vegetable oil
4 eggs
2 c flour
1/8 – ¼ c grated Parmesan cheese

Start 30-35 briquettes. Preheat Dutch oven for 5 minutes. While hamburger is browning in the Dutch oven, mix topping in a small bowl by combining eggs, oil, milk, and flour until well-blended and smooth. After hamburger is browned, remove from oven and drain. Replace hamburger in oven and add spaghetti sauce. Cover with mozzarella cheese. Pour topping over all, and sprinkle with Parmesan cheese. Put lid on Dutch oven, and bake with 12 briquettes on the bottom and 14-15 on top. Cook for 45-65 minutes. Check only after 45 minutes.

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Dutch Oven Cinnamon Rolls/Sticky Buns

June 28th, 2007 by Halli

1 pkg brown sugar
3 rolls Pillsbury cinnamon rolls
chopped pecans
1 pt half and half

Place 1/2 – 1 c of brown sugar in the bottom of a 12″ Dutch oven. Sprinkle chopped pecans over the sugar. Open and place 2.5-3 rolls of Pillsbury cinnamon rolls in a single layer over brown sugar and pecans. Rolls will fit snugly to edge of oven. Pour 1 pint half-and-half over all. Bake for 30-45 minutes with 10 briquettes on the bottom and 14 on the top. Rolls are done when they swell up and begin to brown. You’ll think you’ve died and gone to sticky-bun heaven!

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Best Rhubarb Jell-O Salad

June 4th, 2007 by Halli

In spring, our fancy turns to – rhubarb, naturally! Here is Mom’s best rhubarb salad, full of delicious flavors and textures. It’s also wonderful served as a dessert.

1 pint rhubarb sauce*
1 1/2 c boiling water
6 oz package of any red Jell-O
1 c crushed pineapple with juice
chopped nuts, optional
grated apple, optional
fresh or frozen raspberries, optional

Dissolve Jell-O in boiling water. Add rhubarb sauce, pineapple, and other ingredients as desired. Pour into 9″ X 13″ pan, or equivalent mold. Chill. Serve topped with whipped cream or whipped topping.

*To make rhubarb sauce:
Pull rhubarb stalks from plant. Trim and discard leaves, as they contain oxalic acid, a poison. Wash stalks and cut into 1/2″ pieces. Place in sauce pan with a small amount of water and a little sugar (amount of sugar can be adjusted later). Place over medium high heat and cook until mixture comes to a boil. Watch closely because the mixture becomes frothy and is likely to boil over. Turn down heat, cover and cook only until rhubarb pieces are tender and falling apart. Add additional sugar if desired.

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Fiesta Chicken – A Crock Pot Fast Classic

April 4th, 2007 by Halli

It’s been a while since I’ve posted a recipe, and for that I apologize! After all, the site promises “great recipes”, and here is one of my all-time favorites. It literally takes only moments to prepare and can cook all day, or in a few hours.


Fresh or frozen chicken pieces, any number that will fit in your crock pot with the lid in place!
(boneless, skinless breast and thighs are my favorite)
Dry taco seasoning

Place a little salsa in the bottom of crock pot. Add enough chicken pieces to cover the bottom of the pot. Sprinkle with dry taco seasoning. Spoon a little salsa over the top. Add another layer of chicken pieces, repeating the taco seasoning and salsa. Repeat until desired amount of chicken is in place. If chicken is frozen, (yes, you can actually start with frozen, unthawed chicken!), cook on high for one hour, and on low for 4-6 hours. If chicken is fresh or thawed, cook on high for 3 hours, or on low for 4 to 6 hours. Serve in warmed tortillas with grated cheese, sour cream and additional salsa. Don’t be surprised when your guests rave about your culinary skills.

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Mom’s Best Peanut Butter Bars

January 30th, 2007 by Halli

This great recipe was a favorite of my high school friends, yes – many years ago!

½ c shortening
½ c peanut butter
½ c granulated sugar
½ c brown sugar
1 egg
¼ c water
1 ¼ c flour
¾ t soda
½ t baking powder
¼ t salt
1-6oz pkg chocolate chips
Chocolate Glaze (recipe below)
½ c chopped salted peanuts

Heat oven to 375F. Grease 9” X 13” pan. Mix shortening, peanut butter, sugars and egg thoroughly. Stir in water, flour, soda, baking powder, salt and chocolate chips. Spread in prepared pan. Bake about 20 minutes. While warm, spread with Chocolate Glaze and sprinkle with chopped peanuts. Cut into bars.

Chocolate Glaze
Melt 2 oz unsweetened chocolate and 3 T butter or margarine. Remove from heat and stir in 1 c confectioner’s sugar and ¾ t vanilla. Stir in about 2 T hot water, one t at a time, until glaze is of spreading consistency.

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Baked Pasta

January 27th, 2007 by Halli

This great recipe from the “Let’s Get Cooking” radio show can easily be doubled, if you own pans and bowls large enough! Even one recipe of this great pasta makes a large amount. After being assembled it can be kept in the refrigerator several days before baking, if desired. It’s great for serving large groups, or for sharing with friends or neighbors who are under the weather. Chris Woodhouse brought us this recipe.

Cook according to package instructions 1 ½ lbs ziti or rigatoni pasta. Drain and set aside

Brown together:
1 lb lean ground beef
1 onion, chopped
1 green pepper, chopped
Drain well and stir into pasta.
29oz can diced tomatoes
1 26oz jar thick spaghetti sauce
½ t dried basil
½ t dried oregano
1-2 t minced garlic
salt and pepper to taste

Pour into a 9” X 13” pan (it may not all fit!). Top with lots of grated Mozzarella cheese and a lesser amount of grated Parmesan cheese. Cover with foil. At this stage, it can be refrigerated for up to two days before baking.

Bake (with foil on) at 350F for 45 minutes. Uncover and bake 5 minutes more.

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Famous Homemade Season Salt

January 23rd, 2007 by Halli

World renowned chef Dolores Casella provided this great recipe.

2 c salt
3-5 T onion powder
2 T paprika
½ t freshly grated nutmeg

1 ½ t each:
garlic powder
curry powder
chili powder
dry mustard
black pepper

1 t each:
dried basil
red pepper

Combine all in a food processor or blender for several seconds. Store in covered container.

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To-Die-For Jell-O Salad

December 18th, 2006 by Halli

Step One:
2 3-oz. packages raspberry or strawberry Jell-o
2 T lemon juice
2 ¼ cup boiling water
2 pkgs frozen berries (use fresh strawberries or raspberries in the summer.)

Dissolve Jell-O in boiling water. Then mix all together and set aside.

Step Two:
2 ½ cups graham cracker crumbs (crumbs of 15 crackers)
6 T powdered sugar
½ cup melted butter

Mix together and set aside.

Step Three:
1 pint frozen whipped topping
¼ cup milk
1 cup powdered sugar
1 8-oz pkg cream cheese

Beat cream cheese with milk until creamy and smooth. Add frozen whipped topping and powdered sugar. Cream together.

Step Four:
Layer 2/3 crumbs in bottom of 9×13 pan. Spread half of cream cheese mixture over crumbs. (Make sure to seal it all the way. If there are holes, the Jell-o will leak through and soak into the crumbs and it’s not so good!) Pour Jell-O mixture on top. Chill until firm. Spread the rest of the cream cheese mixture on top of Jell-o. Sprinkle remaining crumbs over all. Enjoy!

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