Ribbon Jello

1 8 oz pkg jello
2 cups boiling water

Mix together until dissolved and divide into 1 1/2 cups and 1/2 cup

Add 2/3 cup plain yogurt into the 1 1/2 cups.

Add 6 T cold water into the 1/2 cup.

Begin with the solid layer (let set up) and then pour on the yogurt layer.  Set up and repeat.

Pumpkin Roll

PUMPKIN ROLL

3 eggs
1 cup sugar
1 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Place a brown paper sack on a jelly roll pan and spray with cooking spray.  Mix all ingredients above together and pour over paper.  Bake at 375 for 12-15 minutes.  Let it cool slightly and then flip onto a dishcloth covered with powdered sugar.  Roll the cake up with the dishtowel inside and let cool completely.  Unfold, remove towel and fill with frosting and then roll up again.

FILLING

2 3 oz pkgs of cream cheese
1 cup powdered sugar
1/4 cup butter
1 tsp vanilla

Southwest Pumpkin Soup

3 CUPS CHICKEN STOCK

1 CUP WHIPPING CREAM

1 (15OZ) CAN PURE PUMPKIN

3 TBSP PACKED BROWN SUGAR

1 TSP GROUND CUMIN

½ TSP CHILI POWDER

½ TSP GROUND CORIANDER

1/8 GROUND NUTMEG

¾ PACKED GRATED SHARP CHEDDAR CHEESE

CHOPPED FRESH CILANTRO

 

 

Bring chicken stock & whipping cream to boil in heavy medium pot.  Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg.  Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.  Season to taste with salt and pepper.  (Soup can be made up to 1 day ahead.  Cool.  Cover and refrigerate.  Rewarm over medium-low heat, whisking occasionally.)  Ladle soup into bowls.  Garnish each serving with cheddar cheese and cilantro and serve.

Kims Tomato Bisque

2TBS Butter
3/4 Chopped Onion
1/2 Cup Celery
1/2 Cup Carrots
3/4 tsp Garlic
1/4 LB Prosciutto

Saute Together until tender

then add:
2TBS Flour and stir in completely

then
1 small can tomato paste
2 cans diced Italian Tomatoes
3 cups chicken Stock
1 bay leaf

Simmer for 20-to 30 min
Remove Bay leaf.  Pour into blender and pulse until desired consistency

Put back into Pot or Crock Pot and add
1-2 Tbs Sugar
2/3 cup cream
2-3 Tbs cooking Sherry
 

Fresh Salsa

1 medium onion, diced
1-2 cloves garlic, diced
1-2 tsp. lime or lemon juice
1 tsp. onion salt
1 tsp. garlic salt
1 T. red wine vinegar
1 can diced green chili peppers
1 large can whole tomatoes
1 can stewed tomatoes
1 can diced jalapenos
1 bunch cilantro chopped
1 pkg. salsa mix Concord foods mild mix found in the produce section. Nicolle could you give us the exact name of the mix I gave you?
crushed red pepper to taste

combine all ingredients in a blender for 5 seconds. No longer or the salsa will be runny!

chili's salsa

2 cans (14.5 oz each) whole tomatoes, drained
1 small (4 oz) can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters (you can also use dried minced onion)
1 tsp. garlic salt
1/2 to 1 tsp. salt (depending on how much you prefer)
1 tsp. cumin
1/2 tsp. sugar
1 tsp. lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Spudnuts

Spudnuts:
4 c. milk
1 c. sugar
1 c. shortening
1 tsp. baking soda
1 tsp. baking powder
1 Tbl. vanilla
2 pkg. yeast
1 c. warm potato water (water that potatoes have been boiled in)
1 c. mashed potato

Mix the above ingredients and let set about 30 minutes or until foamy.

Then add:
4 well beaten eggs
1 Tbl. salt
12 c. flour

Knead, let rise until double in size. Roll out about 3/4" thick, cut as for doughnuts (we used two different sizes of circle cookie cutters). Let rise until double in size. Cook in hot vegetable oil, flipping when one side is golden. While still hot dip, in glaze.

Glaze:
1/2 c. boiling water
1 lb. powdered sugar
2 tbsp. butter
2 tbsp. vanilla

Chocolate Glaze:
1 1/2 cups powdered sugar
4 Tbl. unsweetened cocoa powder
3 Tbl. milk or water
2 tsp. pure vanilla extract

In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in chocolate glaze and let rest to harden slightly.

*Recipe by 6 sisters stuff

Iced Oatmeal cookies

{someone posted these on pinterest and we tried them out...} 
Brandons new favorite cookie

Ingredients (2-3 dozen)
For the Cookie:
1 cup butter, melted and slightly cooled
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp cinnamon
1 tsp nutmeg
1 tsp kosher salt
1 tsp baking soda
1 Tbsp baking powder
2 cup quick oats
2 cup flour
For the Icing:
2 cup powdered sugar
1/2 cup heavy cream
1/2 tsp cinnamon




Instructions
In food processor, add oatmeal and pulse until partly ground. Don’t make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.
In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.
Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake in a 350 degree oven for 14-16 minutes. I like mine a little bit crunchier, so I went closer to 16 minutes. Remove and cool.
To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden. You can put them in refrigerator to speed up process (about 30 minutes).
Enjoy!