Galettes de céréales- Croquettes of cereal

Special recipe for using your foodstorage ! Complete and well-balanced meal, easy to do.

1 cup of oat flakes

1 cup milk

Parsley

3 cloves of garlic

1 onion

2 grated carrot

4 ounces grated chesse

salt, pepper

Let inflate cereal in the milk for 5 -10 min.

Then add the other ingredients.Indeed mix.

Make small 'pancakes' in a very warm oiled frying pan.

Let gild 2 minutes each side.

Créme renversée à la noix de coco

150 g sucre
125 g de noix de coco
3 œufs
½ l de lait
½ sachet de sucre vanillé


Caramélisez le fond d’un moule et laisser durcir.
Préchauffez le four à 190°C (ther. 5)
Faites un sirop avec la noix de coco, la moitié du sucre et un petit verre d’eau.
Battez les œufs avec le reste du sucre.
Versez le lait préalablement bouilli avec le sucre vanillé, ceci sans cesser de battre. Incorporez le sirop de coco. Versez dans le moule caramélisé.
Mettez au four au bain-marie. Votre crème est cuite à point lorsque le centre est ferme. (environ 25-30 min).

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¾ cup sugar
1 cup coconut (in powder)
3 eggs
2 cups milk
½ vanilla sugar

Caramelize the bottom of a mould.
Preheat oven to 374 °.
Mix coconut + half of sugar + a little glass of water.
Mix eggs + rest of sugar.
Pour out milk (boiled with vanilla sugar) on eggs and sugar., without stopping beating.
Then, mix with coconut sirup.
Overturn into the mould and bake double boiler until the center of the cream is firm (about 30 min.)
I wait until it’s glazed.

Sorry for the translation. I hope that the words are right for you to understand. If any question, ask me or Brooke who knows french.

Hope you'll enjoy the recipe!

Mexican Chicken and Rice

My family loves this dish for a meal because it is so easy to make, healthy and filling! You can try many different variations based on your family's personal likes (i.e. add black beans--I did in this picture, olives, etc.)

1 cup salsa

1 can corn (drained)

2 cups water

2 cups rice

1 pkg taco seasoning

3 chicken breasts cooked and cubed or 1 can of canned chicken shredded

Bring 1 cup water, salsa and chicken to a boil in a large pot. Cover and simmer 10 mins. Bring to a boil once more and add 1 cup water, rice, taco seasoning and corn. Cover and simmer 10 mins stirring occassionally. Can add shredded cheese over the top if desired. Eat with corn chips or by itself! Enjoy!

Guittard Black Bottom Cupcakes

These are my most favorite cupcakes ever! Like having chocolate and cheesecake together! My favorite way to eat them is after they've been refrigerated so the chocolate chips are hard. But no matter how you eat them, I'm sure you'll love them!



Guittard Black Bottom Cupcakes

1 (8 oz.) cream cheese, softened
1/8 tsp. salt
1 egg, beaten
1/3 c. sugar

Beat well, stir in 1 cup semi-sweet chocolate chips. Set aside. In separate bowl mix:

1 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbsp. vinegar
1 tsp. vanilla

Mix well. Fill cupcake tins with 18 paper liners. Fill each liner with "cocoa" mixture a little more than half full. Drop spoonful of "cream cheese" mixture on top of each. Bake at 350 degrees for 25 minutes. Double the recipe to make 36 cupcakes. Refrigerate leftovers in a covered container to keep moist.

Creamy Sloppy Joes

This is my favorite Sloppy Joe recipe. Just as messy as always but so yummy! It's a twist from the traditional tomato-based Sloppy Joe. I got this recipe from one of my BYU roommates.



Creamy Sloppy Joes

1 pound lean ground burger (I use turkey)
1/2 onion, diced
1 Tbsp. Worcestershire sauce, optional

Brown together in large skillet. Do not add salt! Drain off any fat. Add:

1/3 c. barbecue sauce
1 can cream of mushroom soup
1 Tbsp. yellow mustard (more or less to taste)
1 Tbsp. ketchup (more or less to taste)
pepper to taste

Simmer until heated through or up to an hour. Serve on buns.

Rocky Road Dessert Pie

I made this for Tory's birthday this year. I actually got the recipe from my sister Heather. It's so easy and such a tasty treat! Watch out!



Rocky Road Dessert Pie

1 package Supermoist Fudge Cake Mix
2/3 c. water
3 Tbsp. oil
2 eggs
1 3/4 c. whipping cream
2/3 c. miniature marshmallows
2/3 c. nuts, chopped
1/2 c. chocolate chips

Grease pie plate and dust with sugar. Reserve 1 2/3 c. dry cake mix. Beat the rest of cake mix, water, oil, and eggs in bowl on low speed for 30 seconds. Med. speed for 2 minutes. Spread in pie plate. Bake at 350 degrees for 30-35 minutes or until cake springs back. Cool completely. Beat cream and reserved cake mix till stiff. Add nuts, chocolate chips, and marshmallows. Spread over cake.

Tuna Rolls

This is my variation on a Chicken Roll recipe that my Mom used to make a lot. While we still love the chicken rolls, it is nice to have a bit of a variety. These are just as easy but with a different flavor. You use biscuits instead of crescent rolls for one thing. The last time I made them I had leftover Chive & Onion cream cheese that I mixed with the regular cream cheese and it was very good. I also like to make my tuna rolls a little smaller by using just one biscuit instead of two per roll. Of course you could also use your own biscuit recipe instead of the refrigerated biscuits, too. Watch out! They go fast!

Tuna Rolls


6 oz. cream cheese, softened
2 cans tuna, drained
1 cup frozen peas or peas/carrots
1/2 tsp. dill seasoning
1/8 tsp. dehydrated minced garlic (or one small clove, minced)
salt and pepper to taste
2 packages refrigerated biscuits (I use the small packages that have 10 biscuits/can so 20 total. I usually have about 4 leftover that I just cook without the filling.)


Mix softened cream cheese with tuna, peas, and seasonings. Separate biscuits. If using small biscuits, you may want to put two together and roll out into 8 or so equal portions. (Again, I usually just make mine small with only one biscuit.) Spoon equal portions of tuna mixture onto each rolled out biscuit portion and roll up and pinch seams together. Tuck ends under and place seam-side down on baking sheet. Bake at 325 degrees for 25-30 min. or until golden. Butter outside of biscuit when hot out of the oven for a softer crust, if desired.

Boules de neige

When you have eggs white left over, because you did something with the yolks and you don"t want to trow the whites away.

Ingredients:
120 g d’amandes en poudre
200g de sucre glace
2 blancs d’œufs

Piler les amandes et le sucre glace dans une terrine.
Ajouter les blancs d’œufs en travaillant la pâte.
Former de grosses noisettes ; passer dans du blanc d’œuf ; rouler dans du sucre glace.
Déposer dans de petites caissettes en papier plissé.
Cuisson four très doux- 150°C : 20 min


Snowballs

1 cup almond powder
Little less than 1 cup icing sugar
2 eggs white

Crush almond and icing sugar in a salad bowl.
Add eggs white kneading the dough.
Make big hazelnut, pass in egg white, roll in icing sugar.
Put in little cake cases.
Bake 302 for 20 minutes.

Pizza Cups

This is a fun and easy variation on pizza. Kids love to eat their own little pizzas and it's nice to have a variety. They're very easy to make and adaptable. You can pretty much add anything you like on regular pizza.



Pizza Cups

1-2 packages refrigerated biscuits (or use your own biscuit recipe)-enough to fill 12 muffin cups
1 1/2 cups spaghetti or pizza sauce
Mix-ins: ground burger, chopped pepperoni, olives, onions, bell peppers, zucchini, mushrooms, etc.
1/2 cup shredded mozzarella cheese, if desired

Preheat oven to 375 degrees. Evenly press each biscuit in bottom and up sides of 12 muffin cups.

In skillet, brown burger, if using. Stir in pasta sauce and mix-ins and heat through.

Evenly spoon mixture into prepared muffin cups. Bake 15 minutes. Evenly sprinkle cheese on top, if using, and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes before serving. Gently remove pizza cups from muffin pan and serve.

Lemon pie

A recipe by Marjorie Hinckley (thank you Christelle)

No comment... just so delicious!

3 tablespoons flour

3 tablespoons cornstach

1 cup sugar

Pinch of salt

1 1/2 cups boiling water

2 egg yolks, beaten

Juice and grated rind of lemon

Mix flour, cornstach, sugar and salt. Add water. Boil 10 min, stirring constantly. Stir in eggs yolks, heat thoroughly. Add lemon juice and rind, remove from heat, cool and pour into beaked crust.

Cheese Bread

This is a great recipe to make when you want some extra special bread to go with your meal. Goes great with lasagna, spaghetti, or any soup! The recipe is originally from my Grandma and is made with Kraft Roka Cheese spread. Since I have a hard time finding this cheese spread at some of the stores I shop at, I have come up with my own variation. Of course the original is still my favorite but this variation is pretty delicious, too! It is normally spread onto sliced French Bread but the last time I made it I used some leftover Kaiser Rolls cut in half. And you normally will want to spread each piece much more generously than I did in this picture!



Cheese Bread

1/2 pound (2 sticks) softened butter
1 (4 oz.) jar Kraft Roka Cheese Spread

Mix together and spread generously on slices of French Bread. Place on cookie sheet and put under the broiler until lightly brown and bubbly. Keep a close eye on them as they brown quickly!

Variation:
1 stick butter, softened
1 (8 oz.) package cream cheese, softened

Mix together and proceed as above.

Confetti Salad

I found this recipe in the July/August 2008 Family Fun Magazine. It was very tasty and colorful! I didn't make the homemade ranch dressing but I'm sure it would be good. I just used some Light Ranch dressing. I also substituted cucumber for zucchini since I didn't have any at the time. Another addition I added was a can of rinsed garbanzo beans. The kids loved that it was served in the pepper rings! They thought it was so fancy! I think this salad would be delicious stuffed in tomatoes, too!



Confetti Salad

1 cup couscous
1 1/2 cups boiling water
3/4 cup diced zucchini (I used 1 cucumber)
3/4 cup diced red bell pepper
3/4 cup fresh corn kernels, from about 2 ears (I used frozen corn)
1/2 cup diced celery
1/4 cup chopped fresh parsley
salt and pepper to taste
1 large red bell pepper, cut into 1-inch-tall rings (I used a green bell pepper)

Ranch Dressing:
1/4 cup buttermilk
1/4 cup sour cream
1 Tbsp. cider vinegar
3 Tbsp. olive oil
2 Tbsp. chopped fresh chives
1/8 tsp. salt, or more to taste

Measure the couscous into a medium bowl. Stir in the boiling water. Cover the bowl with plastic wrap and set it aside until the water is absorbed (about 10 minutes). Fluff the couscous with a fork and then let it cool to room temp.

Add the zucchini, bell pepper, corn, celery, and parsley to the couscous and toss the mixture well. (I also added a can of rinsed garbanzo beans here.)

Make the dressing by combining the buttermilk, sour cream, vinegar, and olive oil in a small bowl and vigorously whisking the mixture. Stir in the chives and the salt.

Pour enough dressing over the couscous and vegetables to coat them lightly, then toss them again. Season the salad with salt and pepper, as you like. Place a pepper ring on each serving plate and fill it with the salad. Serves 4-6.