Goofballs

1 package Kraft caramels, unwrapped
1 cup sweetened condensed milk
1/4 cup margarine
1 bag large marshmallows (50-60)
Rice Krispies cereal (generic ok)
bamboo skewer
wax paper

Freeze marshmallows in 9"x 13" pan before creating caramel mixture.

Combine caramels, sweetened condensed milk, and margarine together in double boiler. (Add a little water to thin out, as mixture gets very thick...)

Take marshmallows out of freezer a few at a time. Poke with skewer.

Roll through caramel mixture, coating each marshmallow.

Roll into Rice Krispies.

Allow to set up on wax paper and refrigerate.

Makes 50-60.


Comments from the cook: We like these the best when they're chilled. Kids love them, and adults can't seem to stop eating them either! They can, however, make the roof of your mouth a little sore. Perhaps you'd liken it to the Cap'N Crunch effect :)

Originally shared by Vickie Luker, Mathias family friend

Made-from-scratch Brownies

1 cup melted butter or margarine
1/4 cup cocoa
4 eggs
2 cups sugar
1 1/2 cups flour
1/2 tsp salt
2 tsp vanilla

Mix butter, cocoa, eggs, and sugar.

Stir in flour, salt, and vanilla. Beat until smooth.

Spread in greased 13"x9" pan.

Bake at 350° for 35-40 min.

Comments from the cook: These are some of my all-time favorite brownies. They don't require any special ingredients, they're super soft and moist, and they make a great treat when paired up with frozen yogurt and hot fudge.

Originally found on the internet, source unknown

Honey Wheat Bread

2 tablespoons yeast

1/2 cup honey

1 tablespoon salt

4 cups warm water

5 cups of whole wheat flour

3 cups white flour

Stir yeast, honey, salt, and water together.  Allow yeast to foam (about 5 minutes).

Add mixture to KitchenAid with dough hook attachment installed.  Add 2 cups of flour, then knead on low speed.  Add remaining flour 1 cup at a time, mixing thoroughly between flour additions until dough is no longer sticky. (Mine often takes another 3/4 c or so of flour for a half batch to not be too sticky.)

Knead on low speed for 10 minutes in KitchenAid.

Remove from bowl, spray sides with non-stick cooking spray, then return dough to bowl.

Cover, and allow to rise until doubled - about 55 min.

Cut into fourths and mold into 4 giant smooth mounds.

Put all 4 mounds on a cookie sheet and let rest about 15 min.

Bake at 350° for 35 to 40 min. Cover loaves with foil after 25 min baking.

Brush with butter.

Makes 4 loaves.

Comments from the cook: This bread makes for the most amazing sandwiches and toast! It, like many breads, takes very well to freezing...so save some for later, too.

In order to make this in my KitchenAid, I have to make a half batch.  If I do more than 2 loaves worth, the dough rises out of the bowl and onto the gears.  Ugh!  Doing it by hand is more work, but you can make all 4 loaves that way.

I've made this recipe with only whole wheat flour, and the result is a heavier, more dense bread... Still tasty, but not as tall :)

Originally shared by Alane Sleight, my MOM!

Fruit Salsa

1-2 cups fresh or frozen strawberries (I did at least twice, almost three times this)
1 15oz can of pears
1 15oz can of peaches
2 small cans of mandarin oranges
1 15 oz can of crushed pineapple
4 kiwis
1 package sugar-free strawberry gelatin
1/4 cup boiling water
12 tortillas (we prefer the uncooked kind from Costco or Walmart)
cooking spray
cinnamon and sugar mixture

Dice all fruit and combine. (We blended most of the strawberries into a puree, and diced a cup or so just to add texture.) OR Option #2 - When we're not worried as much about what it looks like, we use our Cuisinart food chopper and just chop everything that way...

Bring water to a boil and combine with gelatin.

Pour gelatin mixture into fruit. Refrigerate overnight (or for at least 4 hours).


If tortillas come uncooked, place them on a griddle just long enough to cook them all the way through.

Cut tortillas into 6 slices with a pizza cutter. Spray with cooking spray and sprinkle with cinnamon and sugar mixture.

Cook at 350° for 5-6 minutes, just until golden along the edges.


Makes 8+ cups of salsa.

Comments from the cook: This salsa would be a great garnish to an otherwise average dessert too! Ideas have been tossed around about serving it over cheesecake or even with frozen yogurt...

My mom took it up one notch and baked pie crust (with cinnamon sugar) instead of tortillas for the "chips". Cooked dough doesn't hold together as well, but the result was INCREDIBLE.

Originally shared by my mother-in-law, Debby Mathias

Mini Fruit Pizzas

1 pkg pre-made sugar cookie dough
1 8 oz pkg 1/3 less fat cream cheese, softened
1 small tub whipped topping
1/2 cup powdered sugar
1 lb strawberries, sliced
1 small can mandarin oranges
1 small pkg blackberries

Prepare cookies as directed on cookie dough packaging. (I always try to undercook them just slightly...even though the first batch this time around was crispy.)

Cool cookies.

Whip cream cheese, whipped topping, and powdered sugar together.

Spread on cookies.

Top with fruit!

Makes 2 dozen+.

Comments from the cook: You may want to wash and drain fruits ahead of time and allow them to dry. Mandarin oranges, in particular, are fairly moist even after being drained. This causes fruit to slide around on the cookies a little and leave a bit of juice behind. Up to you!

A CookieSheets&CakePans original!

Cream Cheese Chicken

1 8 oz package 1/3 less fat cream cheese (generic ok)
1 8 oz package fat free cream cheese
1 packet italian dressing seasoning (dry)
2 cans cream of chicken soup
12-14 chicken tenders
bowtie pasta

Soften cream cheese in microwave or leave at room temperature until soft.

In slow cooker, combine cream cheese and cream of chicken soup.

Add italian dressing seasoning packet to cream cheese/soup mixture.

Add 12-14 chicken breast tenderloins to slow cooker.

Cook on low for at least 4 hours.**

Serve over bowtie pasta.

Serves 6+. (We half this, and have enough for leftovers the next day).

**Lisa, the bearer of this recipe, said that she sometimes makes this recipe in the morning before work, so it will be ready when she gets home. If that is the case, she suggests leaving the heat on warm instead of low. Cooking the dish on low for that many hours can cause it to burn around the edges. Up to you!

Comments from the cook: This recipe is a little bit rich, so I would suggest serving it with mild sides. We choose broccoli because, well, we eat it with everything. :)

Originally shared by Lisa Hjorth, co-worker at Provo Craft

Sour Cream Sugar Cookies (that will change your life)

1/2 cup shortening (we use "Crisco--All Vegetable" and never generic)
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt

Beat shortening, sugar, eggs, and vanilla until creamy.

Then add 1/2 cup sour cream. Stir well.

Add flour, soda, baking powder and salt. Mix well.

Roll out on floured surface about 1/8" to 1/4" thick.

Bake** at 350° for 8-10 minutes.

**It's really important that you let these bake until they're done. I usually leave mine in for 11 minutes or so. I like them to be slightly golden on the bottom, and they need to have puffed up quite a bit. If you take them out too soon, they fall and are gooey. I leave them on the cookie sheet for 10 minutes or more, so that the bottoms stay intact.

Frosting:

Few tablespoons of Crisco
1/4 cup of milk
dash of salt
tsp of vanilla
1/2 bag of powdered sugar

Mix with beaters until desired consistency. This recipe is just a ballpark, and I add powdered sugar and milk until it's just right.

Cookies in top picture were just rolled into 1 1/2" balls and flattened slightly before baking. (actual size 3-4" across) Cookies below were rolled out and cut with cookie cutters. (actual size about 5-6" across)


Comments from the cook: These cookies are pretty much no-fail, as long as you cook them thoroughly. The majority of hits on this blog are for "sour cream sugar cookies", so a cookie this good must be highly sought-after!

Originally shared by Cathy Green, co-worker at Provo Craft