Thursday, April 15, 2010

Happy Baby Shower

So, a few weeks ago I threw a baby shower for some of my High School Friends. They happen to be sister-in-laws and having their first girls. It was such a fun evening ... Suzanne did the cute decor, Heather helped bring the essential dinner utensils and a salad, and I did the food. (one of my passions!)
The shower wasn't a traditional baby shower with games and such, it was more of a get-together with gifts. It was so fun to see some of these dear friends, one of which I hadn't seen in about 8 years! It is funny how no matter how much time passes, friends are always friends and there is never a dull moment. You can still have conversation for hours upon end without a lull!I promised my friends that I would send the recipes to the yummy dinner I made, but I just haven't had a spare moment to type them up. As long as I am writing them, I figured I could share them with all of you! These are the TRIED AND TRUE recipes that I love and swear by. Try them all! They will CHANGE YOUR LIFE!

Raspberry Tarts
From the kitchen of Shanna Gardner Galen

1 box Betty Crocker brownie mix
1 brick (8oz) cream cheese at room temperature
2 Squares white chocolate (or 1/4 cup white chocolate chips)
1 T. Milk
1 C. Strawberry cool whip dip
1/3 c powdered sugar
1/2 pint fresh raspberries (washed and dried)

Cook brownies in a mini muffin pan in oven for 9-11 minutes as directed on box. Fill mix up to 1/4 inch below rim. After removing from the oven, let cool for a minute or two. Then push down center and press toward the outer edge of muffin pan. Cool before taking out of pan.

In a bowl, whip cream cheese really good so there aren't any lumps. Whip in white chocolate next, again so there aren't any lumps, then add in remaining ingredients.

Place filling mixture in a zip lock baggy and cut off one of bottom edges. Fill the center of each brownie bite. Top with fresh raspberries.

From the Kitchen of Ashley Earl McCulloch

1 onion chopped
1 big carrot grated
3 TBSP butter
2-15 oz cans of stewed chopped tomatoes
1/4 cup fresh basil (TBSP if dried)
1 TSP sugar
1/2 TSP salt
1/8 TSP pepper
2 C. Chicken Broth (one can)
3-5 T of Acini di pepe pasta

Saute onion and carrot in butter in a medium sauce pan until onion is transparent.

Add tomatoes, basil, sugar, salt, & pepper
Bring to a Boil, reduce heat and simmer for 10 Minutes
Blend all ingredients in blender until smooth.

In another saucepan:
Bring Chicken broth to a boil and add Acini di pepe pasta. Boil until done (about 7 minutes)
Add all ingredients together.

I love this soup almost as much as I love Adam!
From the kitchen of Suzy Dudley

2 Cups of Potaoes, diced
1 Small onion diced fine
2 Stalks of celery diced fine

Cover vegetables with water and cook until tender (15 minutes)
Don't cook too long or they will be Mushy!

Meanwhile in another pan:
1/2 square of butter - Melt
1 Can evaporated milk (Place in a 1 quart jar and fill with water)
After you have made that mixture of Milk - Set aside 1 cup.
Wisk together the 1 cup of milk mixture and 2/3 cup of flour.

Add the Jar of milk mixture and butter together. Then add milk mixture and flour.
Stir until it starts to thicken, Add 1 package "cheese powder" (from package of Krft Macaroni and cheese)
Stir until dissolved.
1 TSP salt (Maybe more)
Pepper to taste

Taste cream mixture and add salt & pepper to your taste. Then add vegetables, water and all to he cream mixture!

Bowtie Teriyaki Salad
I'm not sure where I got this, so lets just say it is my recipe :)

2 cups cooked chicken, cubed
16 oz bow-tie pasta, cooked and drained
1 - 8 oz can sliced water chestnuts, drained
1/2 cup fresh parsley, chopped
1 bunch green onion, chopped
1 - 6 oz bag of Crasins
3/4 cup of cashews or honey roasted peanuts
2 - 8 oz cans mandarin oranges, drained
2 - 8 oz bags baby spinach
1 cup bottled teriyaki sauce (I use very very Teriyaki)
2/3 cup white wine vinager
1/2 tsp salt
6 TBSP sugar
1/2 tsp pepper

Blend dressing ingredients. Mix dressing 1/2 the dressing with pasta and chicken. Marinate for a few hours in the refrigerator. Just before serving add remaining ingredients and toss. Add more dressing to salad if needed.

Again, not sure, so I'll claim them :)

1 cup shortening
2 cups sugar
2 eggs
1 T. vanilla
1/2 t. salt
2 t. baking soda (dissolve in 2 T. of water)
2 t. baking powder
1 1/2 cups milk
7 cups flour

Mix together shortening, eggs, sugar, & vanilla. Add in salt, soda water, and baking powder. Alternate adding flour and milk. Bake at 350 degrees. Check at 6 minutes. (They don't look completely done when you take them out. Let them cook a little more on the pan. They should be a very light brown color on the bottom.)


1 cube softened butter
1 Lb. powdered sugar (2 1/2 cups)
1 t. Vanilla (I prefer Mexican vanilla)
2-3 T. Milk

Mix together until smooth. I start adding the milk last. You want it to be more thick than runny!

Maraschino Cherry Cookies
From the Kitchen of Tanis Tuttle Mosher

1 1/2 cup shortening
1 1/3 cup sugar
2 eggs
2 tsp vanilla
3 1/2 cups flour
1 tsp salt
1 tsp soda
1 small bottle maraschino cherries, chopped
Chopped nuts (optional)

Cream sugar, shortening, eggs and vanilla together. Add flour and remaining ingredients. Roll into 3/4 inch balls. Bake at 350 for 8-10 minutes.

1 cube butter softened
1 tsp vanilla
2 1/2 cups powdered sugar
cherry juice to thin

Frost cookies when cooled.
No Rise Rolls
From the kitchen of Inez Douglass

3 cups hot water
3/4 cup honey
6 TBSP melted butter
3 TBSP yeast
2 tsp salt
1 12 oz can evaporated milk
10-12 cups flour (start with 5 cups and slowly add in more)

Mix ALL ingredients together. Continue adding flour until you have added 10-12 cups. Knead for 10 minutes approx.. Roll out 1/4 of dough in a circle and wipe additional melted butter on dough. Cut like a pizza and roll each piece from the outside into the center (like a crescent roll). Bake at 350 degrees on a greased pan for 15 - 20 minutes.

These roll freeze well. Roll into crescent rolls then place on wax paper on a pan and place in freezer till they freeze and then remove from wax paper. When you need rolls, take out what you need and place on greased pan. Let thaw about 2-3 hours then bake.


alicia said...

Thanks for sharing. You are so talented and inspiring. I have a similar potato soup recipe that I love. I'll have to try some of the others.

You are lucky to have such great friends that you've kept in touch with.

Tai said...

Those recipes look fantastic! You are amazing at everything you do! I am going to have to try them!

Leslie said...

Thanks for the recipes, they look delicious! Can't wait to try them.

ricksdl said...

wow...I bet that meal was not at all stressfull :) Looks like you are up to your old tricks and making everything fabulous!

Anonymous said...

Hi Mandy! I've always enjoyed seeing you in CK cuz you're too cute and I like your scrapping style. I recently picked up a back issue at the library and loved reading your journaling on how you met your husband at the I-HOP. That is the best story!!! I then googled your blog and I am absolutely giddy with the recipes you posted today and the video on the crepe paper flower balls. BONUS! (Have a great day and I look forward to seeing you more in CK and surfing your blog more).