Yummy recipes

I found this blog that has lots of great recipes. Take a look!

Click HERE to go there.

Mormon Muffins

ok these are the most perfect most delicious muffins I have ever tasted in my life. I have never made them- just eaten them. They are from a restaurant called The Greenery here in Ogden and these muffins are famous throughout the Wasatch Front. You must make or buy honey butter to spread on top if you want the full Mormon Muffin experience.

All I have is a picture of the box the muffins came in- hence they were eaten very quickly...

Ingredients:

2 cups boiling water
5 tsp baking soda
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 tsp salt
4 cups All Bran Cereal
2 cups 40% Bran Flakes
1 cup chopped walnuts

Directions:

Add soda to boiling water and set aside. Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well. Add the buttermilk, flour, salt and mix again. Add the soda water very slowly. Gently fold the cereals and the walnuts into the mix.

Spoon 1/8 cup into greased muffin tins. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes.

Muffin mix must sit in the refrigerator over night before baking. Muffin mix will last one week, covered and refrigerated. Yields 3 dozen muffins.

Homemade Chicken Noodle Soup

This is my mom's recipe, and Chad's all-time favorite! I made it for dinner tonight. This fills my 8 qt crockpot to the brim, so half the recipe if you have a smaller crockpot. 


1 lb. chicken tenders ( I will use 2 large frozen breasts)
3/4 pkg. Country Noodles
1 lg. onion, chopped
4 stalks celery, chopped
2 tsp. each of onion and celery salts (use extra bouillon if you don't have these)
2 cups grated carrots
about 3 quarts of water
3 Tblsp. instant chicken bouillon

Put all of the above into crockpot (except noodles) and start to simmer. Cook for 4-5 hours on high, 6-7 hours on low.

Sauce
1/2 cup real butter (no margarine)
3/4 cup flour
1 quart milk
Bring to a boil, and cook for 2 minutes.

Make sauce and add to the crockpot. Add the country noodles last, about an hour or so before eating so they don't get mushy. Chad likes a lot of noodles so I use more than what the recipe calls for. I usually cook on low for 4 hours or so until everything is done. This recipe also works well on the stove, just adapt your cooking time. Serve with rolls.

Chunky Potato Soup

I made this back in February. I got the recipe from Taste of Home. This is now one of our favorite soups!

4 medium red potatoes (abt 2 lbs), cubed
3/4 c. chopped onion
1 small carrot, chopped
1/4 c. chopped celery
1 1/2 c. chicken broth
3 Tbl butter
3 Tbl flour
2 1/2 c. milk
1 Tbl minced parsley
3/4 tsp salt
1/2 tsp pepper
1 c. (4 oz) shredded Swiss cheese

In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil stirring constantly; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt, and pepper. Remove from heat; stir in cheese until melted. Serves 7.

Snickerdoodles

1 c. shortening

1 1/2 c. sugar

2 eggs

1 tsp vanilla

3 c. flour

2 1/2 tsp. baking powder

1/4 tsp salt

Spice Mixture

1 tsp cinnamon

2 T. sugar

Cream together sugar and shortening. Add eggs and vanilla and mix well. Add the dry ingredients and mix well. Roll into small balls and dip the top into the spice mixture. Bake at 375 degrees for 8 minutes or until slightly cracked on top.