Raspberry Pretzel Salad

This is the salad that Grandma Beth asked if it was dessert. We like it so we had it for Thanksgiving Dinner. It is one that Mom found a while ago and we've had quite a few times. Sorry no picture...hopefully you remember the salad.

Raspberry Pretzel Salad

3/4 cup butter or margarine
2 1/2 cups thin pretzel sticks
1 (8-ounce) package cream cheese
1 (8-ounce) tub Cool Whip
1 cup sugar
2 cups water
1 large package raspberry-flavored gelatin
2 (10-ounce) packages frozen raspberries or strawberries, undrained and slightly thawed
1 (15 1/4-ounce) can crushed pineapple, undrained

Melt butter and pour into a 9x13-inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes at 400 degrees F. Remove from oven and cool.

In large bowl combine cream cheese, Cool Whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.

Bring water to boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hours until firm. Makes 12 servings.

Recipe comes from The Essential Mormon Cookbook.

Yams in Orange Sauce

We had these yams for Thanksgiving. They are really great. The recipe is from Scott's Great Aunt Helen Beth.


Yams in Orange Sauce

6 yams
1 cup orange juice
2 teaspoons grated orange rind
1 tablespoon cornstarch
3 tablespoons butter
1/3 cup brown sugar
1/3 cup white sugar
Pinch of salt

Cook yams in salted water for 30 minutes. Peel and slice into a greased casserole. Heat orange juice, butter, sugar and salt in saucepan. When boiling, remove from heat and stir in the dissolved cornstarch. Return to heat and stir constantly until syrup again comes to a boil. Add the grated orange rind. Pour over the yams. Bake at 350 degrees for 30 minutes.

Apple Sausage Stuffing

We had this stuffing for Thanksgiving. It tastes really good. It is the best stuffing I've had in a while. It was excellent all by itself.


Ingredients

	1	lb. sweet Italian bulk sausage
	2	Tbsp. butter
	2	Tbsp. olive oil
	4	cups chopped yellow onions (we put in 2 cups)
	2	cups chopped celery (including some leaves) (we put in 4 cups)
	5	cups chopped green apples (cored)
	2	Tbsp. minced fresh sage
	2	Tbsp. minced fresh thyme
	½	tsp. ground allspice
	12	oz. cubed bread stuffing mix (we used bread crumbs that we had already)
	½ to 1	cup chicken or turkey stock, or water
	~	Salt and freshly ground black pepper

Steps

1. Preheat the oven to 325 degrees.
2. In a large skillet over medium-high heat, sauté the sausage, breaking it up with a spoon while it cooks. Once the sausage is cooked through, which takes about 10 minutes, remove from the pan with a slotted spoon and set aside in a large bowl.
3. Add butter and olive oil to the skillet; once the butter has melted, add the onions and celery. Saute until the onions are tender, about 15 minutes. Add apples and cook until tender, about 10 minutes, but still keep their shape. Add sage, thyme, and allspice, and stir to combine.
4. Remove skillet from heat and empty contents into the bowl with the sausage. Add stuffing mix and enough broth or water to moisten the bread but not make it soggy. Season to taste with salt and pepper.
5. Butter a large 9-by-13-inch glass or ceramic baking dish. Fill dish with stuffing and bake for about 40 minutes, until heated through and golden on the top.

Original Recipe at Culinate Kitchen.

Hot Artichoke Dip

This is the appetizer that we had for Thanksgiving. It tastes really good. This would work well for a Super Bowl party as well. We got a package of crackers at Costco that are the more expensive brand. The whole combination is really good.

Hot Artichoke Dip

2 15-ounce cans artichoke hearts (packed in water), drained

2 cloves garlic (we only used 1 clove)

2 cups grated parmesan cheese (we used 1 cup fresh and 1 cup refrigerated)

1/2 cup reduced fat mayonnaise

2 tsp lemon zest (we added a squirt of lemon juice)

1/2 tsp salt, to taste (optional)

1/8-1/4 tsp cayanne pepper (optional)

black pepper, to taste

In a food processor, pulse artichoke hearts and garlic to chop. Add all remaining ingredients and whizz until smooth. Add additional salt and pepper to taste.

Heat in the microwave or in a 400F oven for 10 minutes.

Makes about 2 2/3 cups

Original Recipe from Baking Bites.

Razzleberry Pie Filling

We got this recipe from Scott's mom. It is a great tasting Razzleberry Pie. We used the berry mix that we got at Costco for the berries. We also used a pie crust that you can bake from the store. We also didn't put any crust on the top of it.



Razzleberry Pie Filling

1 1/3 cup water
1 scant cup sugar
1/4 cup rounded cornstarch or red pie gel diluted in a bit of water

Cook on stove top until thick. Cool and add
1 cup boysenberries
1 cup blackberries
1 cup raspberries

Pour into an uncooked pie shell and add a top layer of pie crust. Make sure you cut slits in the top crust to allow the steam to be released.

Bake at 350 for about 40 minutes or until the pie is bubbling.

Honey Butter

We love honey butter. This works great on any bread. This honey butter doesn't have any egg in it.


Honey Butter

Ingredients:

• ½ cup butter, softened
• ½ teaspoon vanilla
• ½ cup honey

Method:

Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup.

Original Recipe from KSL Recipes (at the bottom of the recipe)

Lion House Dinner Rolls

We have always really enjoyed the rolls you get at the Lion House. We decided to try them this year.


Lion House Dinner Rolls

Ingredients:

• 2 cups warm water (110 to 115 degrees)
• 2/3 cup nonfat dry milk (instant or non-instant)
• 2 tablespoons dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter, shortening, or margarine
• 1 egg
• 5 to 5 ½ cups all-purpose flour, or bread flour

Method:

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.

It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.

To shorten dough's rising time, use one of these methods:

1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.

2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.

Brush top of rolls with butter when first taken from oven.

How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!

Original Recipe from Lion House Cookbook or KSL Recipes