Sour Cream Fruit Salad

1 C. mini marshmellows
1 C. pineapple tidbits
1 C. coconut
1 C. mandarin oranges
1 C. sour cream

Mix all together and chill.

8 Layer Dip

1 can refried beans
3 avocados (real ripe)
1 T. lemon juice
1/2 pkg. taco season (1-2 T.)
6 T. sour cream
1 C. monterey jack, shredded
1 C. cheddar, shredded
4 green onions, chopped
1 large tomato, chopped
1 C. chopped olives

Spread beans in bottom of 9x13 pan. In a small bowl, mash avocados with lemon juice. Spread on top of beans. In a small bowl, combine taco season and sour cream. Spread on top of avocados. Layer remaining ingredients. Serve with tortilla chips. Tastes best after chilling overnight.

Fabulous French Bread

This recipe is a little labor intensive (it is all done by hand) but well worth it! I learned how to make this at a Relief Society enrichment class. Supposedly this recipe came from Brigham Young's great-granddaughter Winnifred Cannon Jardine.

2 T. dry yeast
1/2 C. warm water
2 C. hot water
3 T. sugar
1 T. salt
5 T. vegetable oil
6+ C. flour
1 egg white and sesame seeds (optional)

DO NOT USE METAL BOWLS OR SPOONS FOR THIS RECIPE (Don't ask me why...I was just told not to.) :)

Dissolve yeast in warm water. Let stand for 10 minutes. In a large bowl combine hot water, sugar, salt, oil and about half of the flour; beat well. Stir in dissolved yeast. Stir in remaining flour. Mix well. Leave spoon in dough and allow to rest for 10 minutes. Dough will be stiff. Stir vigorously (about 3 minutes.) Allow to rest again for 10 minutes and stir with spoon. Repeat 3 more times. Turn out onto floured surface. Knead once or twice until lightly coated with flour. Divide dough in half. Roll each half into a 9 x 12 rectangle. Starting at long edge, roll loosely like a jelly roll. Seal edge. Place seam-side down, on one large baking sheet. If desired, gash top of each loaf diagonally 3 times with a sharp knife. Brush with beaten egg white. Sprinkle with sesame seeds. Let rise 30 minutes. Bake at 400 (for a crisp crust) or 350 (for a softer crust) for 35 minutes until golden brown. Makes 2 loaves.


For a great cheese topping look here.

Best Maccaroni & Cheese

2 c. (8 ounces) elbow macaroni
1 stick butter
1/4 cup minced onions
3 tbsp. flour
2 c. of milk or light cream
1/2 c. white cooking wine(or water, or chicken broth)
2 c. grated sharp cheddar (1/2 pound)
1/2 cup bread crumbs (topping)
Salt and freshly ground pepper
Cayenne to taste 1/2 tsp. paprika

-Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.
-In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned.
-Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step.
-Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.
-Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.
-Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts).
-If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.
-Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.

Cheese Topping for French Bread

1 loaf French or Italian bread
1/4 tsp Garlic powder
1 tsp Suddenly Salad(Mrs. Dash)
1/2 c. real mayonnaise butter
1/4 c. butter
6 oz. Cheddar cheese, shredded

Slice bread in half lengthwise. Spread with butter. Sprinkle with garlic powder. Mix cheese and mayonnaise together; spread onto bread. Sprinkle with Suddenly Salad. Bake at 375 degrees for 15 minutes.

For a great french bread recipe look here.

Grandma's Peanut Butter Cookies

Ingredients
1 cup brown sugar, firmly packed
1 cup white sugar
1 cup Butter Flavor Crisco
1 cup creamy peanut butter (Skippy)
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour (1/4 cup more if needed)
Directions
-Cream together the sugars, Crisco, peanut butter.
-Add the eggs and vanilla.
-Sift the dry ingredients together and add gradually until blended well.
-Spoon dough onto cookie sheet with cookie scoop.
-Make a criss cross pattern with a fork and sprinkle with sugar.
-Place on cookie sheets.
-Bake at 350° oven for 11-13 minutes.
Serves 36

The Best Ever Dinner Rolls

Ingredients:
2 1/2 cups warm milk
4 teaspoons dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
2 eggs
7 cups flour
1/4-1/2 cup butter (reserved)

Directions
-Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon. These rolls are worth the extra effort.
-Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
-Add sugar, 1/2 cup softened butter, salt and eggs; mix well.
-Add flour and mix well.
-Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
-Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
-Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
-Remove the dough from the bowl and divide into 36"plops", the dough will be very sticky.
-Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops", they will smooth out as they raise.
-Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
-Melt the reserved butter and drizzle over the top of the rolls before baking.
-Bake at 400°F for 10-15 minutes or until golden.