Thursday, January 31, 2008

Article about President Gordon B. Hinckley and Bill Proctor


It was in the New Utah Newspaper April 5th, 2000 Volume 22 No. 14

Something to stand before: AF woodworker Bill Proctor helped to build pulpit at LDS Church's new Conference Center
By Barbara Christiansen

AMERICAN FORK -
When LDS Church president Gordon B. Hinckley planted his now-famous walnut tree in his yard, American Fork's Bill Proctor was only three years old.
Now the two have met and have spent a lot of time together. Proctor was one of the major craftsmen who took wood from Hinckley's walnut tree and created the pulpit which now graces the church's new conference center.
During the Saturday morning session of General Conference when President Hinckley spoke about his walnut tree and how it was made into another object of beauty, the experience brought tears to his eyes.
It also touched Proctor, who spent most of the last month of his life creating that pulpit.
"I started to cry right along with him." he said. "It was pretty awesome to be able to do it."
As beuiful as the wood work on the pulpit looks on television, it is that much more amazing in person.
"The TV really doesn't do it justice," said Proctor. "It looks brown, but on the top you can see the grain. It is called feather crotch because it is taken from the joint of the tree branches."

Original arcitectural drawings of the pulpit indicated a more modern approach, with a Millennial Star pattern on the sides, but church officials wanted to continue the behive, bases on the pulpit at the Tabernacle.
They again turned to Proctor, who is also a beekeeper.
"It was neat to be able to bring my two loves together," he said.
In the background of each square with the beehive motif, there is a honeycomb pattern. That was taken from actual honeycombs, from one of Proctor's 70 hives in the Wallsburg/Heber area. Workers placed ink on the honeycomb and created the pattern. It was then reprduced with a CNC router, with each one taking approximately 50 minutes.
Proctor has one of the honeycomb patterns and frames at his home, along with a beehive he carved himself to recreate the hives from the pulpit.
American Fork's Cole dalton was also intensely involved in the project, serving as detailer, making the drawings of the project. Both men work for Fetzers,Inc. of Salt Lake City.

During the process, President Hinckley visited and inspected the progress. Once he asked Proctor if he would like to be the frist one to deliver a sermon from the pulpit.
""Thats's OK,' I replied, 'I will leave that up to you,"" Proctor responded.
Design of the pulpit is quite complicated, with 77 different types of pieces involved, many of which have multiples. The company had a weight limit of 500 pounds, and the finished product weighted in at 493 pounds.
Many of the items included in the project do not show up to the general public, such as the fans which are placed to cool the speakers. There will also be a television monitor included.
There are other items no one else can see, but the workers and others know they are there.
For example, sandwiched between some pieces of wood on the front of the pulpit are written names of proctor's family members. When he mentioned that to some of the members of the LDS ward, he was asked to include other names. To satisfy the requests, he simply added "American Fork Third Ward." Proctor noted the practice has been common through the years, and the pioneers who built the tabernacle also signed their work.
The experience was one of Proctor's most satisfying.
"I have done wood working on all different kinds of projects." he said. "we built a large conference table for sony in California, and done projects which went to Russia, back East, to the Mall of America.
But none of those jobs comes close to this one in my eyes."

He has worked on other projects for the LDS Church, including other areas of the conference center. They constructed the six biggest towers for organ pipes, which added to create some distraction for Proctor as he watched the Saturday conference sissions on television.
"I had to put on my earphones to make myself concentrate and not be distracted be seeing our work," he said
Proctor noted the construction went just about as smoothly as could be.
" They actually allowed me to take my time with it." he said. "They told me to do whatever it takes, but do the job right. Through the whole process, we took probably about one month. That is really quite a while for a project."
As Hinckley recounted in his conference address, the wood from his tree was a limited resource.
"We had no stockpile of wood," said Proctor. "we had to really make sure the work was precise and accurate."
He normally doesn't get to follow the process through from start to finish, but in this cas was able to do just that.
"T took it right from the board to slicing it up into the different pieces," he said ."We sliced the pieces quite thin and glued them onto another piece to get it to match just right."
Wood to create the beehives to decorate the sides was made of cherry, not the walnut of Hinckley's tree.
Other wood used in the conference center was cherry and pear.

One adjustment which was made at virtually the last minute was adding a few inches to the bottom of the pulpit so it could be raised high enough for 6' 5" President Thomas S. Monson. When the pulpit at the tabernacle was measured to create the pattern, there was a piece missing, so the specifications they were following were incomplete.
The workers were somewhat surprised at the quality of the wood.
A normal moisture content they like to work with is six to eight percent, said Proctor. Hinckley's wood had a moisture content of four percent.
"It was cured really well," he said. It was naturally dried first following by kiln drying.
Some of the design specifications were not explaine.
The side pieces along the front may appear to be straight, but are actually curved, said Proctor.
"I had to steam bend them to get the radius," he said. "I don't really know why they wanted it that way."
The firm has also constructed the pulpit at the tabernacle, the portable pulpit which is used for temple dedications, and the pulpit at the Mount Timpanogos Temple, along with other wood work at that temple such as the frames around some of the windows and the elevator cabs.


"This is still about the most satisfying experience I have had," I said. "Prophets will speak over that pulpit for many years.

"I just wish my grandpa was around to see it," he said. "He (Darrell Proctor) was really strong in the church. He raised sheep right here in American Fork."


This is part of President Hinckley conference talk.


"Well, some 36 years ago I planted a black walnut tree...itdied...

The tree was cut down and then cut into two heavy logs...

The boards were then taken to Fetzer's expert craftsmen disigned and built this magnificent pulpit with that wood.

The end product is beautiful...

It represents superb workmanship, and here I am speaking to you from the tree I grew in my backyard,...."

President Gordon B. Hinkley

May 2000. Ensign


Grandma and Grandpa Proctor were and are very PROUD to say that there son Bill Proctor. Made that new Pulpit in the new conference center. When grandma pasted away in July 2007. Uncle Bill slip a piece of wood shaped like a beehive from the pulpit in her hand.


Rosie always says she thinks har name is in the seams of that pulpit. She says it may really be Grandma's name. But that is her name to, Just a little diffrent know hers is Rosemary Curtis. I tell how do you know if Bill put Grandmas name in there. She say I like to think that he would have it is his mother.



Chicken 'n' Dumpling Soup

By: Susan Proctor

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf

DUMPLINGS:

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup milkSnipped fresh parsley, optional

DIRECTIONS

Place chicken, water, bouillon, peppercorns and cloves in a 8-qt. Dutch oven or soup kettle. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 46-60 minutes or until chicken is tender. Strain broth; return to kettle. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. Return chicken to kettle with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gently boil. Discard bay leaf. For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired. Yield: 12 servings (3 quarts).

Creamy Orange Fluff salad



By: Susan Proctor

1 package (6 ounces) orange gelatin
2-1/2 Cups boiling water
2 cans (11 ounces each) mandarin oranges, drained
1 can (8 ounces) crushed pineapple, undrained
1 can (6 ounces) frozen orange juice concentrate, thawed

Topping:

1 package (8 ounces) cream cheese, softened
1 Cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix

In a bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple and orange juice concentrate. Coat a 13-in. x 9-in. x 2-in. dish with nostick cooking spray; andd gelatin mixture. Refriderate until firm. In a mixing bowl, beat cream cheese until light. Gradually add milk and pudding mix; beat until smooth. Spread over orange layer. Chill until firm.
Yield: 12-16 servings

We made this salad for Amanda wedding lunchon. I love this stuff.

Tuesday, January 29, 2008

President Gordon B. Hinckley 1910 - 2008

We will miss this Great man.




The Proctor family's have been blessed to have lived in the world with President Gordon B. Hinckley as are Prophet. We can all be proud to know that uncle Bill helped to build the pulpit. That now graces the conference center. What a legacy that president Hinckley has left behind for all of us to love.
Uncle Bill spent a lot of time together with president Hinckley planning the construction of the pulpit.


I found this recipe President Hinckey liked.

So I thought I would share it with you.

Custard

3 cups whole or 2% milk
3 eggs
1 teaspoon vanilla
1/3 cup sugar
½ cup brown sugar
Nutmeg

Preheat oven to 350 degrees F. In blender, mix milk, eggs, vanilla, and white sugar. Sprinkle brown sugar over bottom of small loaf pan. Pour milk mixture on top and sprinkle with nutmeg. Place loaf pan in larger, oblong cake pan with an inch of water. Bake for 70 minutes (or until knife inserter in center comes out clean). Remove and allow to cool slightly; then refrigerate for at least 4 hours. Refrigerated, it will keep for at least 1 week. Serves 4 to 5.

Contributed by Jane Hinckley: "Custard is a comfort food. My mom often made it while we were growing up. I love it, my husband, Richard, loves it, and our children love it. I also love giving it to friends because I feel it is different from what most people give them. Richard's father, President Gordon B. Hinckley, served a mission in England, so he has always liked it."

Jello Cookies

By: Susan Proctor

From the Festival of Trees cookbook

1 Cup Shortening
3 oz. Favorite flavor jello
3 Cups Flour
1/2 teaspoon Salt
1 Cup Sugar
3 Eggs
1 teaspoon Baking powder
1/2 teaspoon Cinnamon

Cream together shortening, sugar, dry jello and eggs; add sifted dry ingredients.
Form into rolls. Wrap in plastic wrap and chill for one hour. Slice, place on cookie sheet and bake at 350' for 10-12 minutes.

Snickerdoodle Cookies

By: Susan Proctor

From the Festival of Trees cookbook

1 Cup Shortening
2 eggs
2-3/4 Cup Flour
2 teaspoon Cream of tartar
1-1/2 Cups Sugar
1 teaspoon vanilla
1 teaspoon Soda
1/2 Teaspoon Salt

Cream shortening and sugar; add eggs and vanilla and mix well. Add remaining dry ingredients and blend well. Shape into 1" balls and roll in equal parts of cinnamon and sugar. Place on greased cookie sheet and flatten with bottom of glass. Bake at 400' for 10 minutes.

Peanut Butter Cookies

By: Susan Proctor

From the Festival of Trees cookbook

1-1/2 Cup Margarine
4 eggs
4 Tablespoon Water
2 Cup Brown sugar
1-1/2 Cup Chunky peanut butter
2 tsp vanilla

Beat all ingredients together well:

Add:
4 Cup flour
2 Teaspoon Soda
1 pkg. Reese's peanut butter chips
1 pkg. Saco choc. Chunks or choc. chips

Mix well. Drop by spoonfuls onto cookie sheet.
Bake at 350' for 12-15 minutes

Oreo Cookies

By: Susan Proctor

From the Festival of Trees cookbook

2 Devil's food cake mixes
1-1/2 Cup shortening
4 eggs

Mix well and roll into small balls. Bake on ungreased cookie sheet at 350' for 9 minutes. Press two cookies together with filling.

Filling:

1-8 oz. pkg. Cream cheese
1/4 Cup Butter
2-3/4 Cup Powdered sugar
1 Tablespoon Vanilla

Mix until smooth

Orange Chocolate Chip Cookies

By: Susan Proctor

From the Festival of Trees cookbook

1 Cup Margarine
1/2 Cup Sugar
1/2 Cup Brown Sugar
2 Tablespoon Orange juice
Grated rind of 1 orange
2 oz. grated semi-sweet choc
2-3/3 Cup Flour
1/2 teaspoon Salt
1/2 teaspoon Baking soda
1 egg

Mix together all ingredients and shape into three rolls about 1-1/2" in diameter. Wrap in waxed paper and chill overnight. Slice thinly and bake on ungreased cookie sheet at 375' for 10-12 Minutes

Maraschino Cherry Cookies

By: Susan Proctor

From the Festival of Trees cookbook

1-3/4 Cup Flour
2/3 Cup Sugar
1 beaten egg
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1 Cup shortening
1/2 Cup Chopped maraschino cherries may add chopped nuts, if desired

Cream together shortening, sugar, egg and vanilla. Add sifted four and salt. Mix well. Chill and roll into balls. Place on ungreased cookie sheet. Flatten with glass bottom dipped in sugar. Bake at 400' for 10 min.

Friday, January 25, 2008

Sombrero Pasta Salad




By: Susan Proctor

INGREDIENTS

1 package (16 ounces) spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10 servings. If you'll be refrigerating Sombrero Pasta Salad for more than 1 hour, reserve 1/2 cup dressing to stir into the salad just before serving.

Olive Garden Parmesan Crusted Chicken



By: Susan Proctor
it's a copy cat recipe

Ingredients
1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2") Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C. dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves

Prepare pasta according to package directions.
Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together.
Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden.
Remove and drain chicken.
In a saucepan on medium heat, melt butter, add olive oil.
Whisk in flour until mixture is blended.
Quickly add garlic, water, and 1/2 teaspoon of salt stir well.
Add wine and blend. Immediately add half and half and sour cream stir.
When mixture is smooth add grated cheese stir until melted.
Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper

Assembly:
Place 2 cups pasta in individual a pasta dish.
Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms.
Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

Grandma's Yucky Cookies


By: Rosemary Proctor

They are really good cookies.
They got there name because she would always make them and have them around or take them to family get together's. And then one day one of the grandson's (Jared) started calling them Yucky Cookies. I think it was because of all the great things in them he did not like in them.

Grandma Proctor's Cookies

Cream together:
1 cup sugar
1 cup brown sugar
1 tsp Baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
3 tbl shortening
2 eggs
1 tsp vanilla
1 cup plus 2 Tbl applesauce

Add:
3 cups quick oats
2 cups flour
1 cup semi-sweet chips
1 cup milk chocolate chips
1 cup peanuts
2 cups raisins
1/2 cup pecans

Bake on parchment paper lined cookie sheets. Mash down a little before cooking. Cook at 350 for 12-15 mins.

Thursday, January 24, 2008

Apple Dip

By: Nettie Moore

¾ cup Brown Sugar
½ cup Sugar
1 tsp. Vanilla
8 oz Cream Cheese

Mix all ingredients in a bowl with electric mixer till well mixed.

Best if left over night in refrigerator

Serve with cut up apples

Gaucho Casserole

By: Susan Proctor

This is a great dish and it is really easy to make.

8 servings

1 pound lean ground beef
1 med onion, chopped
1 small green pepper
1 can (8 ounces) tomato sauce
¼ cup water
1 tsp. chili powder
1-1/3 cups uncooked instant rice
1 envelope reduced-sodium taco seasoning
1 can (16 ounces) kidney beans drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend.

Crumble the beef into frying pan. .Add onions and green pepper; mix well. Cover and cook until is no longer pink. Stir in the beans, tomatoes, tomato sauce, water, taco seasoning, rice and chili powder. Put in a shallow 2-1/2 qt. baking dish coated with nonstick cooking spray. Cover and cook until rice is tender then and cheese

Orange Cream Cake

By Susan Proctor

This is the best CAKE, I promise you!

Bake 350’ for 25-30 minutes
12-15 servings



1 Pkg. (18-1/4 ounce lemon cake mix
1 cup cold water
1 envelope of orange kool-aid
1 cup boiling water
1/3 cup vegetable oil
1 cup cold milk
3 eggs 1 tsp. vanilla
1 cup water
1 pkg. (8 ounces) cool whip
2 pkg. (3 ounces each) orange gelatin divided
1 pkg. (3.4 ounces) instant vanilla pudding
Mix in a bowl cake mix 7 kool-aid, eggs, water & oil. Pour in a ungreased 13x9x2 pan. Poke holes in the cake with a fork. Cool 30 minutes. Mix in a bowl; dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake leave about 1/3 cup for topping. Cover and refrigerate for 2 hours. Mix in a bowl combine milk, vanilla, pudding mix and remaining gelatin. Beat well for 2 minutes. Let stand for 5 minutes fold in cool whip. Frost cake. Refrigerate

Bruschetta-Style Thin Spaghetti

By: Susan Proctor

Cooking Time 15 Min Serves 3-4 people

1 box RONZONI Healthy Harvest Thin Spaghetti
2 tablespoons olive oil
2 tablespoons minced garlic
3 cups fresh tomatoes, diced
2 tablespoons balsamic vinegar

To taste: oregano and basil (fresh or dried) Shredded Parmesan cheese, cracked pepper, salt
1- Cook pasta according to package directions.
2- Heat a large sauté’s pan medium high with olive oil. Sauté’s garlic until golden. Add tomatoes, balsamic vinegar and herbs. Heat until warmed (about 2 Minutes).
3- Combine pasta and tomato mixture and heat until warm (approximately 2-3 minutes).

Wednesday, January 23, 2008

Quick Bread Sticks

By: Amanda Skinnier

1 Tablespoon yeast
1-1/2 Cup water
1 Tablespoon milk
1 Tablespoon honey
1 teaspoon salt
3 -4 Cups flour

Wisk together yeat and water then add remaining ingredients. Knead together then roll out to fit onto small cookie sheet. Top with melted butter and garlic salt and parmesean cheese if desired or cinnamon and sugar. Cut and let rise 10 - 20 minutes.
Bake at 350 for 15 minutes.

Pork Chops with Apples and Stuffing

By: Amanda Skinner

These are SOOOOOOOOOOO Good!

6 boneless pork loin chops
1 Tablespoon vegetable oil
1 Package pork stuffing mix (like stove tops)
1 can apple pie filling with cinnamon

In a skillet, brown pork chops in oil over medium-high heat,

Meanwhile, prepare stuffing according to package directions.

Spread pie filling into casserole dish.

Place pork chops on top; spoon stuffing over chops.

Cover and bake 350 for 35 minutes

Weights & Measures

3 teaspoon = 1 Tablespoon
4 Tablespoons = 1/4 Cup
5 1/3 Tablespoons = 1/3 Cup
8 Tablespoons = 1/2 cup
10 2/3 Tablespoons = 2/3 Cup
12 Tablespoons = 3/4 cup
16 Tablespoons = 1 cup
1 Tablespoon = 1/2 fluid ounce
1 Cup = 8 fluid ounces
1 Cup = 1/2 pint
2 Cups = 1 pint
4 Cups = 1 quart
2 pints = 1 quart
4 quarts = 1 gallon

UNBELIEVABLE COOKIES

By: Susan Proctor

1 Cup Sugar
1 Cup Peanut Butter
1 egg

Mix Well!!

Make about 1 Teaspoon in your hand to make balls
Criss-Cross with a fork on top.
Add Kisses candy to some on top.
Bake at 325' for 10-12 minutes


They really do work! And they are good!

Saturday, January 19, 2008

Chocolate Eclair

By: Vicky Proctor

( Makes a 9x13" pan )

Mix together:
1 6oz. French Vanilla Instant Pudding
3 Cups Milk
9 oz. Cool Whip

You will also need:
1 Box Graham Crackers

Mix the Instant pudding and the milk together. Then fold in the cool whip.

Put a layer of graham crackers on the bottom of pan then a layer of pudding mix then another layer of graham crackers doing this three times. At the end it should have three layers of graham crackers and pudding.

Chocolate Frosting

1 Cup sugar
1/8 teaspoon salt
1/3 Cup Cocoa powder
1 Cup Can Milk or you can use Milk

Put all these ingredients in a pan bring to a boil for 2 to 3 Minutes.
Remove from the heat.

Add:
4 Tablespoons Butter
1 teaspoon Vanilla

Mix in the butter and vanilla well. It should look like a slightly runny fudge. And then pour on top of Chocolate Eclair. Then refrigerate overnight and serve.

Carrot Cake

By: Vickie Proctor

4 eggs
2 cups sugar
2-½ cup flour
2 tsp. soda
½ tsp salt
2 tsp baking powder
2 tsp cinnamon

1-½ cup oil
1 cup chopped pecans
3 cups finely grated carrots
½ cup margarine, softened
8 oz cream cheese softened
2 tsp. vanilla
1 lb. confectioners sugar

Beat eggs into sugar one at a time in mixer bowl. Add next 5 sifted dry ingredients; mix well. Stir in oil gradually. Beat for 2 minutes. Mix in pecans and carrots. Pour into 3 greased and floured 9-in cake pans. Bake at 350’ for 25 to 30 minutes or until cake tests done. Cool. Blend margarine and cream cheese in bowl. Add vanilla and confectioners sugar; beat until smooth and creamy. Spread frosting between layers and over top and side of cake.


This is the Best Carrot Cake I have ever eaten. Even People that say they are not crazy about carrot cake seem to love this cake.

Rachel’s Pleasure Cookies

By: Rachel Langston ( Good Friend)

1-½ cup White Sugar
2 cups Brown Sugar
1 lb unsalted butter ( soften 4 sticks )
2 tsp. vanilla
3 eggs
1-½ tsp salt
1-½ tsp. soda`
6 cups Flour
3 cups Lrg. Chocolate chips

Mix in a bowl. Cool in refrigerator 1 hour roll into small balls & place on cookie sheet. Bake for 8-10 minutes at 350’

These cookies are so GOOOD!
If you like lots of chocolate chips this is a great cookie for you.

The Best Blueberry Muffin You'll Ever Eat

By: Susan Proctor
A recipe from Paula Deen

2 Cups all-purpose flour
2 Tablespoons baking powder
1/2 Cup Sugar
1/2 Cup (1 stick) unsalted butter, melted
1 egg, slightly beaten
3/4 Cup whole milk
1-1/2 Cups fresh blueberries
1/2 Cup granulated brown sugar or white sugar

1. Preheat the oven to 350'F. Grease and flour 12 muffin cups.
2. In a bowl, combine the flour, baking powder, and the 1/2 Cup sugar. In another bowl, combine the butter, egg, and milk, and blend well. Pour the wet ingredients into the flour mixture and, with a spatula, stir until just combind. Do not beat or overmix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.
3. Spoon the batter into the muffin cups, filling each cup about two-thords full. Bake for 10 minutes and remove from the oven.
4. Sprinkle the tops of the muffins with the granulated brown sugar and return the muffins to the oven to bake for an additional 10 to 20 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool for about 10 minutes in the pan before turning the muffins out on a rack. Makes 12 Muffins

I made these they are really good.

Hint:
If you spray your muffin papers with a little cooking spray. The paper will come off the muffin really easy.

Tuesday, January 15, 2008

Mango Chutney

If any one was wondering what chutney is. It is usely put on meat dishes. In the Dictionary it says it is. a sauce or relish of East Indian origin, often compounded of both sweet and sour ingredients, as fruits and herbs, with spices and other seasoning.
A pungent relish made of fruits, spices, and herbs.

I found this recipe on the food network. I thought it might help. I even learned what it was.

4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts
Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for

Chocolate Caramel Brownies

By: Amanda Skinner

On Saturday we all had a hankerin' for something sweet (when don't we?) so we tried out this recipe:

1 14oz bag caramels, approx 50 caramels
2/3 C evaporated milk
1 pkg German chocolate cake mix
1/2 C melted butter or margarine
1 C chocolate chips

Melt together caramels and 1/3 cup evaporated milk in microwave. Set aside. Mix cake mix, melted margarine, and 1/3 cup evaporated milk. The batter will be thick. Press 1/2 of it into greased 9x13 pan and bake for 5 minutes at 350. Remove from oven and sprinkle 1 cup of chocolate chips over dough. Spread melted caramel mixture over all and then put globs of remaining batter over the top. Bake for about 15-18 minutes. Don't cut until completely cooled.

This was a simple recipe. The hardest and most time-consuming part was just unwrapping all those caramels! We cut into them before they were cooled, so they were really soft and gooey. They would have been good with some vanilla ice cream and hot fudge this way! The next morning I had one for breakfast when they were cooled and they set up like a normal brownie.

They were pretty good. Not spectacular, but they were a good treat!

Monday, January 14, 2008

Curry Chicken Salad

By: Susan Proctor
A Paula Deen Recipe

1 large roasted or rotisserie chicken (3 to 3-1/2 pounds), cut into 1-inch cubes
1 Cup chopped celery
One 8-ounce can sliced or chopped water chestnuts, drained
2 Cups seedless red grapes, halved
One 2-ounce package slivered almonds

DRESSING:

1 Cup mayonnaise
1 teaspoon soy sauce
1 Tablespoon fresh lemon juice
1-1/2 teaspoon curry powder
1 Tablespoon prepared chutney, like Major Grey's
Salt

1. Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl.
2. In a separate bowl, combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Tast, and add salt if desired.

Serves 6 to 8

Serve this over lettuce or as a sandwich filling.

Rene's Coleslaw

By: Susan Proctor
A Paula Deen Recipe

Paula says. The colors of this coleslaw are beautiful next to the wild rice salad, and the dressing is tangy/sweet. The leftovers are terrific the next day. You can take the easy way out: Buy the cabbage already shredded in the produce department. Do not buy angel hair shredded cabbage, howeverssing is added.

5 Cups shredded cabbage
1/2 Cup Almonds, toasted
1-1/2 Cups dried cranberries
1/2 Cup diced Celery
1/2 Cup chopped green onions, white and green parts
1/2 Cup chopped bell pepper

DRESSING:

1/2 cup mayonnaise
1 Tablespoon sweet pickle relish
1 Tablespoon honey mustard
1 Tablespoon honey
Salt and Pepper

1. Combine the cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
2. Combine all of the dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour the dressing on just before serving. Stir Well.

Serves 10 to 13

Sunday, January 13, 2008

KFC Extra Crispy Chicken

By: Susan Proctor
A recipe by copy cat recipes

Time To Make: 25 min
Prep Time: 5 min
Servings: 1 whole chicken

Ingredients
-----------
1 whole frying chicken, cut up and marinated
6-8 cups shortening (for cooking)
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msg
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder

Procedures
----------
1. Trim any excess skin and fat from the chicken pieces.
2. Preheat the shortening in a deep-fryer to 350 degrees.
3. Combine the beaten egg and milk in a medium bowl.
4. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
5. When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
6. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
7. Be sure that each piece is coated very generously.
8. Stack the chicken on a plate or cookie sheet until each piece has been coated.
9. Drop the chicken, one piece at a time into the hot shortening.
10. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
11. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
12. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Fruit Compote

By: Susan Proctor
A recipe of Robin Miller

1 bag frozen peaches
2 fresh plums, pitted and sliced
1 Tablespoon sugar
1/2 teaspoon vanilla

Place all ingredients in a zip-lock back and toss to combine. Microwave for 2 to 5 minutes, depending on your microwave, until softened and juicy. Serve warm over ice cream or frozen yogurt.

I made it tonight but I had a frozen mixed fruit and so I used it. I turned out delicious.

Chicken Florentine



By: Susan Proctor
A Paula Deen recipie

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer. Yield: 6-8 servings

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil.

This was really good we don't like curry so I left it out. It make a lot so you could half the recipe. Or make it all and freeze half for a busy night.

Saturday, January 12, 2008

S'more Brownies




By Susan Proctor

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.



When it says keep and eye on them it really means keep and eye on them. You can see what I did to them. I had to take the marshmallow of and start over with the marshmallows. When you cut them up if you spray your knife with cooking spray it help's a lot so they don't stick to the nife.

Thursday, January 10, 2008

Garlic Cheese Biscuits


By: Susan Proctor
Yep, it's a Paula Deen recipe!

I made them for dinner tonight. My kids tease me about all the Paula Deen recipes I use, but they are good! Amanda was over for dinner tonight, and she thought these biscuits were great!

1 1/4 Cups Bisquick baking mix
1/2 Cup grated sharp Cheddar cheese
1/4 Cup (1/2 stick) butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

1. Preheat the oven to 400' Line a baking sheet with parchment paper.
2.Combine the Bisquick and cheese in a small bowl. Add 1/3 cup water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto prepared baking sheet. Bake for about 10 minutes, until firm and beginning to brown.
3. While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well.
4. As soon as you bring the biscuits from the oven, brush them with garlic butter, using a pastry brush.

Makes 12 small biscuits


Paula says these are almost better the day after than when you first make them. It's the garlic butter that makes them so tasty. Leftovers (if there are any!) can be refrigerated. When ready to serve, split and reheat biscuits in toaster oven for about 3 minutes at 300'

Check out the O' Henries recipies.

If you have all ready looked at the recipe you might what to look at it again. I added some information to the O'Henries. So check it out. It might help you when you are doing the chocolate chips. I do them a little different then Grandma did.

Sorry I hope this helps.
Sue

Tips to help you save time in the Kitchen.


By: Susan Proctor

I've looked over some articles about cooking. So here's some tips
I've gathered to help you with cooking your fabulous recipes.

1. 30 minute meals can be quick to prepare and still be a delicious
dish. They are a great answer to those who have a limited time
schedule.

2. Pre-sliced vegetables that are pre-washed and bagged can also
save time and energy. Consider these when cooking complicated
recipes or large meals.

3. Cut your meat thinner. Thinner cuts will take less time to cook.

4. Cooking recipes can be really simple or really complicated.
When trying out new recipes, try not to cook on time constraints.

5. Cooking food will mean nothing if you don't have a desire to
create. Culinary arts emphasizes creativity and practice to master
the art of cooking elegant dishes. If you feel like some spices or
herbs need to be added, go for it! Let your creative juices flow to
see what works for you.

6. Refresh your menu with new ideas and recipes. You should always
strive to try out new recipes to keep your efforts fresh and
delicious.

Panda Express Orange-Flavored Chicken

By: Susan Proctor
from copy cat recipes

Prep Time: 15 min
Time To Make:45 min
Servings: 6

Ingredients
-----------
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili peppers
1/4 cup green onions, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil

Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of

Procedures
----------
1. Place chicken pieces in large bowl.
2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3. Stir cornstarch and flour together.
4. Add chicken pieces, stirring to coat.
5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
6. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
7. (Do not overcook chicken).
8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
9. Clean wok and heat 15 seconds over high heat.
10. Add 1 tablespoon oil.
11. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
12. Add and stir-fry crushed chiles and green onions.
13. Add rice wine and stir 3 seconds.
14. Add Orange Sauce and bring to boil.
15. Add cooked chicken, stirring until well mixed.
16. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
17. Heat until sauce is thickned.
18. Stir in sesame oil and orange zest if desired.
19. Serve over jasmine rice.

Red Lobster's Lobster Bisque


By: Susan Proctor
from copy cat recipes

Servings: 4

Ingredients
-----------
2 1-lb. cooked lobsters
1 cup lobster stock
4 tbsp. clarified butter
1 tbsp. tomato paste
1 med. minced onion
1 each bay leaf
1 lg. minced carrot
1 sprig fresh thyme
1 tsp. chopped garlic clove
1/4 cup brandy
1 stalk minced celery
2 cups heavy cream
2 tbsp. flour
1/4 tsp. paprika
1/2 cup dry sherry
salt and pepper to taste

Procedures
-----------
1. Remove all meat and tamalley from lobster shell. Place in bowl and chill.
2. Chop lobster shells as fine as possible.
3. Heat a medium size saute pan until hot and add butter.
4. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently.
5. Add all the minced vegetables and garlic and cook for 5 more minutes.
6. Slowly sprinkle in the flour and cook for another 2-3 minutes.
7. Transfer everything into a 2 quart saucepan and deglaze the saute pan with the sherry adding everything to the saucepan.
8. Heat the mixture until hot then slowly add the lobster stock until the soup thickens.
9. Add the tomato paste, thyme, bay leaf, and paprika.

Wednesday, January 9, 2008

Cheesy Green Chili Twists


By: Susan Proctor
a Tast of Home recipie

For breadsticks that are anything but bland, try these that pack Southwest flavor into every bite. Pair the chewy, savory twist with a crisp salad or hearty bowl of chili for an enticing, cool-weather meal.

24 RHODE Dinner Rolls, Thawed and risen
2 Tablespoon butter, melted
2 Cups (8 ounces) shredded sharp cheddar cheese
2 cans (4 ounces each) chopped green chilies, drained

Grated Parmesan cheese

Spray work surface with nonstick cooking spray. Combine 12 rolls to form a ball and roll into an 18-in. x 12-in. rectangle. Repeat with remaining 12 rolls. Brush both dough rectangles with butter.

Combine ceddar cheese and green chilies and sprinkle over one dough rectangle. Top with remaining dough rectangle, butter side down. Cut into twelve 1-1/2-in. strips. Twist each strip several times. Place at least 1 in. apart on large greased baking sheets. Sprinkle with parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes.

Remove plastic wrap and Bake at 350' for 15-20 minutes or until lightly browned.
Yield: 1 dozen

East Hampton Clam Chowder

By: Susan Proctor

12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened. Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

I made this for the Proctor Soap and Salad party this year. It was really good.
I did use can chopped clams.

Grandma Proctor's O’ Henries



By; Grandma Rosemary Proctor

1 Cup Sugar
1 cup light corn syrup

Boil together for about 1 minutes long enough to make it hot!

Mix in:
1 cup peanut Butter

Pour mixture over:

3 cups rice crispie's
1 cup salted peanut
Place in a pan. Grandma would wet her fingers in tap water and then mash it in the pan. That is what makes them more of a Chewy O'Henrie like she made.

Sprinkle butterscotch chips on crispie's mix one at a time. Then heat in oven til melted take out and smooth over all the crispie's mix. Then repeat with the chocolate chips.

My Rosie did theys with Grandma summer before last when we were camping. So this how Rosie says she does it.

Hey I hate to rain on your parade but Grandma didn't put the O' henries in the oven. I liked the way she did it because some how I would always mess them up if I stuck them in the oven. Grandma mixed her cup of chocolate chips with her cup of butterscotch chips in a bowl. Then she would stick the bowl in the microwave till the chocolate was melted. She would then mix the two togetehr and then spread it on to the o'henries. this way is a little easier.



1 cup butterscotch chips
1 cup chocolate chips


Grandma made these at first just as a treat know and then, Then they became a huge hit and she made them for every time the family got together for any thing. Heck some how she even made them for all of us that went to the luncheon at her funeral. Grandma you are GREAT!

Spinach Bisque

By: Michelle Jones

½ cup chopped onion
2 tablespoons butter
1/3 cup flour
1 tsp salt
1/8 tsp ground nutmeg
2-1/2 cups of milk
1 cup water
¾ cup cubed cheese
1 pkg (10 oz) frozen chopped spinach, thawed and drained

In a 3-qt. saucepan, sauté onion in butter until tender. Stir in the flour, salt and nutmeg until smooth. Gradually whisk in milk and water. Add cheese; cook and stir over medium heat until melted. Add spinach; cover and simmer for 4-5 minutes or until heated through.

1-27: I didn’t put nutmeg in and I just chopped up fresh spinach and added more milk and 2 cooked potatoes.

Minestrone

By: Casey Christensen

3 slices of bacon
1 clove garlic
1 medium onion
1/3 c. parsley
2 stalks celery
2 carrots, diced
1 potato, diced
1/2 medium head of cabbage, sliced
1 (28 oz) can diced tomatoes
1 tsp. basil
1 tsp. salt
1 can kidney beans or white beans
2 quarts water
2 Tbl. Beef bouillon
1/2 c. bowtie pasta

Fry bacon, (the recipe says don't drain grease, but I still do), add garlic, onion, parsley, celery, carrots, potato, and cabbage. Sauté for 20- 25 minutes stirring often, until vegetables are tender but crunchy. Add tomatoes, basil, salt, and beans, water & beef bullion. Simmer about 45 minutes. Add noodles until cooked about 10-12 minutes.

Tuesday, January 8, 2008

Do you have a Farorite Soup!




It's cold outside a perfect time for Soups!

Do you have any favorite Soups that you could share with everyone?
If so e-mail them to me and I will post them for you. Don't forget if you have a picture to send it to.
I will post some of my favorite soup recipes.
I will post some Bread, Biscuit & Muffin recipes to.

I look forward to hearing from you. Sue


www.Sueproctor45@juno.com in the Subject put Soups.

Grandma Proctor's Banana Squares


By: Rosemary Proctor

1/2 Cup Butter
1-1/2 Cup Sugar
2 eggs
2 teaspoon Vanilla
2 Cups flour
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1 Cup Mashed Banana's
1/2 Cup Milk
1/2 cup nuts your choose

Bake at 350' for 35 to 40 minutes

Frosting:
1/2 or 1/4 Butter
1-1/2 Cup Powdered Sugar
1 teaspoon vanilla
2 to 3 Tablespoons Boiling Water
Sprinkle with chopped nuts

This is Grandpa Proctor Favorite stuff! Grandma told me once that grandpa was driving her crazy. Because he always wanted her to make them at least once a week. They are really GOOD!

Sloppy Joe Under a Bun


By Susan Proctor

How many times have you wanted to make Sloppy Joe's but you didn't have the buns on hand. With this fun casserole, we can still enjoy the flavor that we love in a flash. The bun-like top crust is made with biscuit mix, Sprinkled with sesame seeds and baked until golden.

1 1/2 pounds ground beef
1 can (15-1/2 ounces) sloppy joe sauce
2 cups (8 ounces) shredded cheddar cheese
2 Cups biscuit/baking mix
2 eggs, beaten
1 cup milk
1 Tablespoon sesame seeds

In a skillet, cook beef until no longer pink; drain. Stir in sloppy joe sauce; mix well. Transfer to a lightly greased 13-in.x9-in. x 2-in. baking dish; sprinkle with cheese.
In a bowl, combine biscuit mix, eggs and milk just until blended. Pour over cheese; sprinkle with sesame seeds. Bake, uncovered, at 400' for 25 minutes or until golden brown.
Yield: 8 servings

If you have a favorite sloppy joe packet you use it will work just as good. I never liked the can sauces. Use what you like or just go by the recipe

Monday, January 7, 2008

Symphony Brownies

By: Connie Warenski

Symphony bars take brownies to a whole new level.

1 17.6-ounce package brownie mix (with walnuts) optional.
3 6-ounce symphony candy bars with almonds and toffee chips

1. Prepare the brownie mix according to package directions.
2. Line a 13 x 9 inch cake pan with aluminum foil and spay with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
3. Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Makes 24 large or 48 small brownies

Connie uses two brownie mixes and 3 of the extra large candy bars. It makes it a little thicker.

These are so yummy. She made them for Rosie wedding lunchon and Mark and I tried them and then hid them to take home to eat them that night all to are self. He He He!

Helpful Hints

By Amanda Skinner

You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for 5 minutes first.
If you bite on a match stick while you are cutting up the onion. The sulfa in the match helps you not to cry.

If you've ever over-salted soup or veggies, add a cut raw potatoes and then discard once they have cooked and absorbed the salt.

If you've ever over-sweetened a dish, add salt

If you brown the flour well before adding it to the liquid when making gravy, you will avoid pale or lumpy gravy.

Lump less gravy can be your triumph if you add a pinch of salt to the flour before mixing it with water.

Drop a lettuce leaf into the pot of homemade soup to absorb excess grease from the top.

Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soaking lettuce for an hour in the fridge.

Lettuce and celery keep longer if you store them in paper bags instead of plastic.

Cream will whip faster and better if you chill the cream, bowl, and the beaters as well. Sweeten with powdered sugar instead of regular sugar.

Adding an egg white, then chilling well, can save soupy whipped cream. Re-beat for a fluffy surprise.

a few drops of lemon juice added to whipping cream helps it whip faster and better.

Brown sugar will stay soft if an apple slice or slice of bread is placed in the container.

Potatoes will bake faster if they are biled in salt water for 10 minutes before being placed in the oven.

A thin slice cut from each end of a potato will speed up baking time.

A lump of butter or a few teaspoons of cooking oil added to water when boiling rice, noodles, or pasta will prevent boiling over.

A few drops of lemon juice added to simmering rice will keep the grains separate.

before measuring honey or Karo syrup, oil rinse measuring cup in hot hot water. Or spray with a cooking spray it will come out easy.

No "curly" bacon if you first dip it in cold water before frying.

I hope these hints will will help out.

Kool-Aid Play Dough

By: Amanda Skinner

2 Cups flour
1/2 Cups salt
2 packets. Unsweetened Kool-aid
2 Tablespoons of cream of tarter
2 Tablespoon vegetable oil
2 cups water
food coloring

In a large pot combine all dry ingredients, mix well. Add oil, water, and food coloring. Stir over medium heat until the mixture is almost too hard to stir. Allow to cool for a few minutes and then knead until smooth and pliable.
Refrigerate between uses. Recipe can be doubled.

Mandarin Orange Jell-O Salad

By: Amanda Skinner

1 small pkg. Orange jell-o
1 small pkg. vanilla pudding ( not instant)
1 small pkg. Tapioca pudding ( not instant)
1 can mandarin oranges
1 8 oz. Cool whip

Pour the jell-o and puddings into a saucepan with 3 cups of water. Bring to a boil and let boil for 1 1/2 minutes. Pour into bowl and refrigerate overnight.
Fold in oranges and 1/2 tub of Cool Whip

This is a real GREAT Salad. It taste like a Dream sickle. I love this salad. Try it and let me know how you all like it.

Creamy Macaroni & Cheese


By: Sue Proctor

2 Cups uncooked elbow macaroni (an 8-ounce box isn't quit 2 cups)
4 Tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 Cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. set the slow cooker on low setting and cook until desired consistency, stirring occasionally.

I cook the macaroni then melt the butter and put it in the slow cooker. Then I just dump all the other ingredients in the slow cooker. I stir it often an til I like consistency.

Oh this is the BEST Mac & Cheese it rank right up there with Stouffers Mac & Cheese.
My Grandsons Love it! Heck I Love it! it a little piece of heaven

Chocolate Pudding Dessert

By: Vonda Proctor

1 1/2 cups flour
3/4 cup butter
2/3 cup chopped nuts

Combine ingredients and cut together for pie crust, until they resemble coarse meal. Press well into a 9x13 pan.
Bake at 325 degrees for 30 minutes.
Remove from oven and cool.

1 cup powdered sugar
8 oz. softened cream cheese
9 oz. cool whip

Beat together sugar and cheese until fluffy.
Add 1/2 of the cool whip.
Spread on cooled crust.

1 large package instant chocolate pudding
3 cups milk

Make up pudding using just 3 cups milk.
Spread the pudding on the cream cheese layer.
Spread remaining cool whip on pudding layer.
Sprinkle with additional chopped nuts, if desired.
Chill several hours or overnight. Makes 15 Servings.

I had this a a baby shower at Vonda's she had made it in Chocolate and lemon. I fell in love. So I made it for Rosies Bridle shower. It was a hit there also. Enjoy!
(Can us other pudding flavors)

No Egg Chocolate Cake

By: Karen Andy

Bake at 350’ for 30-35
minutes for 9x9 pan
12-15 minutes for 12 cup cakes

1 ½ cup flour
1 Tlb. vinegar
1 cup sugar
4 Tlb. cooking oil
½ tsp. salt
1 cup water
1 tsp. baking soda
1 tsp. vanilla
3 Tlb. coco powder

Mix ingredients in bowl:
Cool then frost

I know you are thinking you are kidding but yes it is true. This cake really has no eggs. And the great thing about it is that it only makes a 9x9 pan. So you don't have ton left over to eat and stick on you hips. :)

Sweet & Sour Meatloaf



By: Sue Proctor

Meatloaf:
1 egg
½ Cup dry bread crumbs
2 Tablespoon onion soup mix
¼ teaspoon salt
¼ teaspoon pepper 1 LB ground beef

Sauce:
¼ Cup sugar
2 Tablespoon brown sugar
2 Tablespoon cider vinegar
3 Tablespoon ketchup

Mix ingredients for loaf in shallow pan, arrange into “loaf” and bake at 350’ for 35 minutes or until center is done

In small bowl, mix ingredients for sauce, drizzle over loaf after baked, then put back into oven for another 10 minutes

This has been a family favorite. You also can use the Sauce to put on those frozen meat balls you can get at Costco or Sam's Cub. That's really good also if you don't what to take the time to make your own meat balls. enjoy

Taco Soup

By: Sue Proctor

1 lb Ground Beef

1 8oz can tomato sauce
1 pkg. Taco seasoning
1 15oz can corn (drained)
1 onion (chopped)
1 15oz can kidney beans (drained)
1 28oz can crushed tomatoes

In a large cooking pot, brown beef with onion and taco seasoning. Drain off fat. Add tomatoes, tomato sauce, corn, & kidney beans. Warm through and serve with grated cheese, tortilla chips, and sour cream

I have used my home canned crushed tomatoes before they work great.
You can put chili seasoning packet in it and it makes a great chili. I made it for Ward chili cook off's and won the best chili

Stuffed Pepper Soup

By; Erica Mack

1 pound of ground beef – brown and drain fat off
14 oz. can of tomato sauce 1 small can diced tomatoes
1 ½ can tomato soup ½ can of water
1 cup cooked white rice (instant is fine)
1 cup (about 1 ½ green peppers) chopped
¼ cup brown sugar add more for a sweeter soup
1 tsp salt and pepper

Add all ingredients except for the rice and cook on stove covered for 30-40 minutes until peppers are cooked. Add rice and remove from heat. Makes a pretty big pot but freezes great.

After you make it on the stove top you a can tranfor it to a crock pot to keep it more
This has been a hit with all kids and there familys.

Sunday, January 6, 2008

BREAD PUDDING

By: Northridge Elementary school cook book

Bread pudding:
6 LG. Croissants
8 Lg. eggs
1 Cup sugar
3 Cup Heavy cream
2 tsp. vanilla paste

Sauce:
1 cube butter
1 Cup Sugar
1/2 Cup heavy cream
1 tsp. vanilla
fresh raspberries, for garnish

Bread pudding: Butter a 9x13 dish. Slice the croissants in half lengthwise. Layer half of croissants, crust-side down, in bottom of pan, then layer the other half, crust-side up, on top. In a bowl, whisk the eggs and sugar; then whisk in the cream and vanilla past. Pour slowly over the croissants and smash down with a spoon. Place the 9x13 pan inside a larger pan for a water bath. Fill the outside pan with water 3/4 full and bake at 350' for 1 1/2 hours, check the pudding after 1 hour and 15 minutes and take out of oven if it is golden brown. Make sure the eggs are all cooked. Dish into bowls and pour a couple of spoonfuls of sauce on top. Sprinkle with fresh raspberries.

Sauce; Melt butter in small saucepan and add other ingredients. Stir on medium-low heat until sugar is dissolved. Do not boil.

Note: Vanilla paste is sold at Williams & Sonoma

This is realy good. It is a little diffrent than my recipe and Grandma Winnies bread pudding.

Vanilla Paste

I was told about Vanilla paste this week. It is GREAT stuff. I went and got some and tried it tonight in some Bread pudding. Its not really a past its more like a honey consistency filled with vanilla bean seeds. 1 Tablespoon is equal to 1 whole vanilla bean or 1 Tablespoon of vanilla extract. I bought it at William & Sonoma in Orem down in the Riverwood shopping center. It cost me $11.00 and is 4 FL OZ. Well worth the money I love the stuff.

MY FAVORITE CHOCOLATE CHIP COOKIES

By: Sue Proctor

2/3 Cup. Shortening
2/3 Cup. Butter
1 Cup. Sugar
1 Cup. Brown Sugar
2 Beaten Eggs
2 tsp. Vanilla
3 Cups. Flour
2 tsp. Baking Soda
¾ tsp. Salt
12 oz. Choc. Chips
1 Cup. Chopped Walnuts or Pecans

Cream together shortening, butter, sugar; add eggs and vanilla. Sift together dry ingredients. Stir in chips and nuts. Drop by teaspoonfuls on cookie sheet. Bake at 350’ for approx. 8 min. Don’t over bake

This has been one that we have used for years. We got it from a Festival of trees cook book many years ago. The book were the recipe is at is so hammered.
They are so good

Pizza Dough

By Sue Proctor

1 Tablespoon active dry yeast
3/4 cup warm water (100' to 110')
2 cups all-purpose flour
1 teaspoon salt
1 1/2 Tablespoons extra-virgin olive oil, plus more to coat bowl

1. Combine yeast with warm water; let stand 5 to 10 minutes, or until foamy. stir well

2. Combine flour and salt in a food processor. Add yeast mixture and olive oil, and process just until dough comes together.

3. Turn out onto a lightly floured surface, knead for 1 minute, and shape into a ball.

4. Place in a well-oiled bowl, turn to coat with oil, and loosely with plastic wrap. Leave in a warm place until dough has doubled in bulk, 45 to 60 minutes

Makes four 7-inch pizzas, or two 14-inch pizza
Roll out and layer with your favorite pizza toppings, and bake on a baking sheet in a 500' oven until golden on the bottom, 10 to 12 minutes. Any unused pizza dough can be wrapped in plastic wrap and stored in the freezer for later use.

I put the water, yeast, flour, salt, and oil in mixer I don't weight the 5 to 10 minutes. I don't cover with plastic wrap just with a dish cloth. After it has raised we roll out the dough pock in with a fork so it does not bubble up in the oven and pre. bake it for about 4 to 6 minutes. Then pull it out and put topping on it and put back in oven to melt all the cheese and finish cooking. That way it is not doughy pizza. That's the Rosie does it and it is so good.

Recipe from: Rosie Curtis

Saturday, January 5, 2008

Jana Cookies

By: Jana Cottle

1 Cup Oats
½ Cup Sugar
¼ plus 1/8 teaspoon baking soda
¼ plus 1/8 teaspoon salt
1/3 cup chocolate chips
½ cup coconut
1/3 Cup butterscotch chips
¼ cup brown sugar
1- 1 / 8 cups oats plus a tiny bit more
½ Cup peanut butter
4 Tablespoons softened margarine or butter
2 eggs
¼ plus ½ tsp vanilla

Mix all the ingredients and place on cookie sheet and push down a little with fingers then bake at 350’ for 8 - 10 minutes
This is a great recipe for cookie mix in a jar.
This has been a favorite of my kids

Hope you enjoy it too.

P.F. Chang's Chicken Lettuce Wraps

Time To Make: 25 min
Prep Time: 10 min
Servings: 2-3

Ingredients
-----------
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Procedures
----------
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

Hot Spinach and Artichoke Dip

By Sue Proctor

1 cup thawed, chopped frozen spinach
1 1/2 cup thawed, chopped frozen artichoke hearts or one 14oz can of artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup mozzarella cheese

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. heat cream cheese in the microwave for 1 minute or until hot and soft. stir in the rest of ingredients heat and serve hot.

I use the can artichoke hearts and then chop slightly.
I usually heat in the microwave. But for New Years 2007 I put it in a shallow cooking dish sprinkled with mozzarella cheese and heated it in the oven on 350' for about 8 to 10 minutes serve with tortilla chips

I needed to get in on the Blog Stuff

I thought it might be fun to start Blogging. But I am not a writer like all my girls are. And my life is not that exciting. So I thought I could share some recipes I have tried in the past that were real hits when I had all my kids at home. And now I am trying new things for two, now it is just Mark and I. I will post my favorite recipes. But if you have something you would like to share that has worked for your family. You can e-mail them to me and I will post them and I will give you the credit for them on the post. I will add things like great kitchen gadgets, places to buy special ingredients, kitchen helps and hints.

I hope you will enjoy this Blog!
Sue