We served this with ice cream for dessert on the last day.
Hot Fudge Sauce
1 square butter
1 can evaporated milk
1 cup powdered sugar
1 bag (12-ounces) semi sweet chocolate chips
1 tsp vanilla
Over medium heat and stirring constantly, melt together all ingredients except vanilla. Continue to stir until mixture is simmering. Remove from heat and add vanilla. Sauce thickens as it cools. Makes about 2 cups of sauce.
Showing posts with label Youth conference. Show all posts
Showing posts with label Youth conference. Show all posts
Wednesday, September 16, 2009
Quick Trick Lasagna
Quick Trick Lasagna - the trick is that you don't have to cook the noodles first!
1 lb lean ground beef
1 onion
1 1/2 lbs ricotta cheese
2 eggs
1 (32-ounce) jar or can spaghetti sauce
1 can diced tomatoes or tomato puree
1/2 cup water
1 (8-ounce) package uncooked lasagna noodles
3/4 lb mozzarella cheese, shredded
1/4 cup Parmesan cheese
Brown ground beef and onion. Season with garlic and onion powder. Drain. Add spaghetti sauce, tomatoes, and water and simmer while preparing other ingredients. Mix together the ricotta and eggs.
In a greased 9 x 13-inch pan, layer 1/3 of the meat sauce, 1/2 of the uncooked noodles, 1/2 of the ricotta cheese mixture, and 1/3 of the mozzarella. Repeat layers, ending with meat sauce. Sprinkle with Parmesan cheese. Cover tightly with foil and bake 45 minutes at 375 degrees. Remove foil and bake 15 more minutes. Let stand 10 minutes before serving. Makes 6-8 servings.
NOTES:
You can use cottage cheese instead of ricotta - I just like the flavor and texture of the ricotta a little better than the cottage cheese.
For the youth, we made all the lasagna the day before, covered it with plastic wrap (the acid in the tomatoes will eat through aluminum foil after a while), and refrigerated until time to bake for dinner. If you make the lasagna in advance, allow about 20-30 minutes extra baking time.
1 lb lean ground beef
1 onion
1 1/2 lbs ricotta cheese
2 eggs
1 (32-ounce) jar or can spaghetti sauce
1 can diced tomatoes or tomato puree
1/2 cup water
1 (8-ounce) package uncooked lasagna noodles
3/4 lb mozzarella cheese, shredded
1/4 cup Parmesan cheese
Brown ground beef and onion. Season with garlic and onion powder. Drain. Add spaghetti sauce, tomatoes, and water and simmer while preparing other ingredients. Mix together the ricotta and eggs.
In a greased 9 x 13-inch pan, layer 1/3 of the meat sauce, 1/2 of the uncooked noodles, 1/2 of the ricotta cheese mixture, and 1/3 of the mozzarella. Repeat layers, ending with meat sauce. Sprinkle with Parmesan cheese. Cover tightly with foil and bake 45 minutes at 375 degrees. Remove foil and bake 15 more minutes. Let stand 10 minutes before serving. Makes 6-8 servings.
NOTES:
You can use cottage cheese instead of ricotta - I just like the flavor and texture of the ricotta a little better than the cottage cheese.
For the youth, we made all the lasagna the day before, covered it with plastic wrap (the acid in the tomatoes will eat through aluminum foil after a while), and refrigerated until time to bake for dinner. If you make the lasagna in advance, allow about 20-30 minutes extra baking time.
Quick Vegetable Burger Soup
We served this soup to the adult leaders for lunch on Saturday, along with the homemade French bread. Because I knew we would be busy with making the bread Saturday morning, and didn't know how much time that would take, I didn't want anything too involved for lunch. This was a great choice.
Quick Vegetable Burger Soup
1 1/2 lbs ground beef
2 onions, chopped
2 stalks celery, chopped
2 (1-lb) cans (4 cups total) stewed tomatoes with onions and peppers
1 (16-ounce) can tomato sauce
4 cups water
1 large package (20-ounces) frozen mixed vegetables
1 envelope dry onion soup mix
2 tsp brown sugar
Brown ground beef, drain. Stir in everything else and bring to a boil. Reduce heat and simmer 20 minutes.
Quick Vegetable Burger Soup
1 1/2 lbs ground beef
2 onions, chopped
2 stalks celery, chopped
2 (1-lb) cans (4 cups total) stewed tomatoes with onions and peppers
1 (16-ounce) can tomato sauce
4 cups water
1 large package (20-ounces) frozen mixed vegetables
1 envelope dry onion soup mix
2 tsp brown sugar
Brown ground beef, drain. Stir in everything else and bring to a boil. Reduce heat and simmer 20 minutes.
Southwestern Egg Casserole
We served this to the adult leaders on Saturday morning. (The youth ate oatmeal on the trail.) I like making this for groups because it holds well and still tastes good even when served at room temperature.
Southwestern Egg Casserole
1 lb sharp cheddar cheese or cheddar jack blend, shredded
12 eggs
3/4 cup flour
2 (12-ounce) cans evaporated milk
1 cup whole milk
half of a 4-ounce can diced green chiles, drained, or to taste
1/2 cup picante sauce or salsa (extra chunky salsa works well)
Additional salsa to serve on the side
Preheat oven to 375 degrees. Grease a 9 x 13-inch glass or ceramic pan. Sprinkle cheese in bottom of pan. Beat eggs, add flour slowly, then mix in evaporate milk and whole milk. Pour egg mixture over cheese. Carefully spoon chiles over the surface, tehn sppon salsa over all. Bake about 45 minutes or until center is set. Serve additional salsa on the side.
NOTE about baking dishes: Be sure to use glass or ceramic for this dish, or any time you are baking eggs. Don't use metal dishes when baking/cooking eggs - the eggs will react to the metal and turn a greenish/gray color. They're still safe to eat, just not very appetizing. (Chalk this one up to a lesson learned the hard way!)
Southwestern Egg Casserole
1 lb sharp cheddar cheese or cheddar jack blend, shredded
12 eggs
3/4 cup flour
2 (12-ounce) cans evaporated milk
1 cup whole milk
half of a 4-ounce can diced green chiles, drained, or to taste
1/2 cup picante sauce or salsa (extra chunky salsa works well)
Additional salsa to serve on the side
Preheat oven to 375 degrees. Grease a 9 x 13-inch glass or ceramic pan. Sprinkle cheese in bottom of pan. Beat eggs, add flour slowly, then mix in evaporate milk and whole milk. Pour egg mixture over cheese. Carefully spoon chiles over the surface, tehn sppon salsa over all. Bake about 45 minutes or until center is set. Serve additional salsa on the side.
NOTE about baking dishes: Be sure to use glass or ceramic for this dish, or any time you are baking eggs. Don't use metal dishes when baking/cooking eggs - the eggs will react to the metal and turn a greenish/gray color. They're still safe to eat, just not very appetizing. (Chalk this one up to a lesson learned the hard way!)
Hot Bean Dip
This recipe originally came from Anne Peters Hutchings, my friend and neighbor all the years we were growing up. It's always been a hit.
Hot Bean Dip
1 can refried beans
1 cup sour cream
1 (8-ounce) block cream cheese
1 bunch green onions, chopped
1 TB taco seasoning mix
1 cup cheddar jack cheese, shredded
Combine all ingredients in a casserole dish. Bake 20 minutes at 400 degrees or until hot. Stir to combine. Serve with tortilla chips.
If you are in a hurry, you can heat everything in the microwave or in a heavy pan on the stove.
Hot Bean Dip
1 can refried beans
1 cup sour cream
1 (8-ounce) block cream cheese
1 bunch green onions, chopped
1 TB taco seasoning mix
1 cup cheddar jack cheese, shredded
Combine all ingredients in a casserole dish. Bake 20 minutes at 400 degrees or until hot. Stir to combine. Serve with tortilla chips.
If you are in a hurry, you can heat everything in the microwave or in a heavy pan on the stove.
Oatmeal Raisin Cookies
This recipe originally came from Grandma Mecham, who lived 2 houses over from us in Bountiful, Utah.
Oatmeal Raisin Cookies
2 cups raisins
1/2 cup water
1 cup sugar
1/2 cup shortening
2 eggs
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp soda
1/2 tsp nutmeg
1 tsp cinnamon
1 cup quick oats
1/2 cup chopped nuts (optional)
Boil raisins with water for 2-3 minutes. Cool. Cream sugar and shortening. Add eggs and beat well. Sift flour with salt, baking powder, soda, and spices. Add flour to creamed mixture alternately with raisins, oats, and nuts. Mix well and drop by teaspoonfuls on a parchment covered cookie sheet. Bake at 350 degrees for 10-12 minutes. Do not overbake.
Oatmeal Raisin Cookies
2 cups raisins
1/2 cup water
1 cup sugar
1/2 cup shortening
2 eggs
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp soda
1/2 tsp nutmeg
1 tsp cinnamon
1 cup quick oats
1/2 cup chopped nuts (optional)
Boil raisins with water for 2-3 minutes. Cool. Cream sugar and shortening. Add eggs and beat well. Sift flour with salt, baking powder, soda, and spices. Add flour to creamed mixture alternately with raisins, oats, and nuts. Mix well and drop by teaspoonfuls on a parchment covered cookie sheet. Bake at 350 degrees for 10-12 minutes. Do not overbake.
Chocolate Chip/White Chocolate & Craisin Cookies
Chocolate Chip Cookies
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 to 3 cups flour
1 tsp salt
2 tsp baking soda
1 12-ounce package chocolate chips
nuts (optional)
Cream shortening and sugars. Add eggs and vanilla and beat well. Add 2 1/2 cups flour, salt, and soda. Add additional flour (if needed) so dough is moist but not sticky. Mix in chips and nuts.
Drop by teaspoonfuls onto a parchment covered cookie sheet. Bake at 350 degrees for 10-12 minutes. Remove from pan and cool on a wire rack.
White Chocolate & Craisin Cookies
Follow above recipe, but instead of chocolate chips add 1 12-ounce package white chocolate chips and about 1 1/2 cups of craisins. Add chopped pecans if desired.
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 to 3 cups flour
1 tsp salt
2 tsp baking soda
1 12-ounce package chocolate chips
nuts (optional)
Cream shortening and sugars. Add eggs and vanilla and beat well. Add 2 1/2 cups flour, salt, and soda. Add additional flour (if needed) so dough is moist but not sticky. Mix in chips and nuts.
Drop by teaspoonfuls onto a parchment covered cookie sheet. Bake at 350 degrees for 10-12 minutes. Remove from pan and cool on a wire rack.
White Chocolate & Craisin Cookies
Follow above recipe, but instead of chocolate chips add 1 12-ounce package white chocolate chips and about 1 1/2 cups of craisins. Add chopped pecans if desired.
Brownies and Chocolate Frosting
I was planning to make homemade brownies, but that changed when I discovered we had 12 boxes of brownie mix left over from girl's camp. The frosting was homemade, however.
This recipe makes one 8 x 8-inch pan. Double the recipe for a 9 x 13-inch pan.
Brownies
1/2 cup butter
4 TB cocoa
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
In a saucepan, melt butter. Remove from heat and stir in cocoa and sugar. Add eggs one at a time, beating well after each egg. Add vanilla. Add flour, baking pwder, and salt and mix thoroughly.
Pour into a greased 8 x 8-inch pan. Bake at 350 degrees for 25 to 30 minutes.
Chocolate Frosting
1 square butter at room temperature
1 lb. powdered sugar
3 TB cocoa
1 TB oil
1 tsp vanilla
milk, cream, or canned milk
Using a hand mixer, combine butter and powdered sugar in mixing bowl. Add cocoa, oil, and vanilla. Mixing constantly, gradually add milk to desired consistency.
This recipe makes one 8 x 8-inch pan. Double the recipe for a 9 x 13-inch pan.
Brownies
1/2 cup butter
4 TB cocoa
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
In a saucepan, melt butter. Remove from heat and stir in cocoa and sugar. Add eggs one at a time, beating well after each egg. Add vanilla. Add flour, baking pwder, and salt and mix thoroughly.
Pour into a greased 8 x 8-inch pan. Bake at 350 degrees for 25 to 30 minutes.
Chocolate Frosting
1 square butter at room temperature
1 lb. powdered sugar
3 TB cocoa
1 TB oil
1 tsp vanilla
milk, cream, or canned milk
Using a hand mixer, combine butter and powdered sugar in mixing bowl. Add cocoa, oil, and vanilla. Mixing constantly, gradually add milk to desired consistency.
Veggie Dip
16 ounces sour cream
1/2 cup mayonnaise
3 TB dried minced onions
1 tsp dill weed
1 tsp parmesan cheese (like Kraft)
1/2 tsp parsley flakes
1/4 tsp chicken bouillon
dash of pepper
2-3 tsp lemon juice (or to taste)
Combine sour cream and mayonnaise. Add remaining ingredients and mix well. Let chill several hours or overnight.
1/2 cup mayonnaise
3 TB dried minced onions
1 tsp dill weed
1 tsp parmesan cheese (like Kraft)
1/2 tsp parsley flakes
1/4 tsp chicken bouillon
dash of pepper
2-3 tsp lemon juice (or to taste)
Combine sour cream and mayonnaise. Add remaining ingredients and mix well. Let chill several hours or overnight.
French Bread
We made 60 loaves of French bread on Saturday morning and sent them out to the kids "on the trail" to eat with their dutch oven soup for lunch. It was a hit. This recipe makes 3 loaves.
3 cups warm water
2 TB sugar
2 TB oil
7 cups flour (see note)
2 TB instant dry yeast
2 1/2 tsp salt
Cornmeal
1 Egg
In mixer bowl, combine water, sugar, and oil. Add 3 1/2 cups of flour and yeast, and mix until smooth. Add remaining 3 1/2 cups flour and salt, and mix until the dough cleans the side of the mixer. Add additional flour, a spoonful at a time, if dough is too sticky. (When using the bread flour specified in the notes, I haven't had to add any additional flour to the dough.) Knead for 10 minutes on medium speed. Place dough in a large bowl and cover with a towel. Punch down dough every 10 minutes. Repeat 6 times. After 6th time, place dough on lightly floured board and divide into 3 pieces, each piece weighing about 1 lb. 4 ounces (or just eyeball it). Let rest about 10 minutes. Roll out each dough ball to about 9 x 13 inches. Starting with the long side, roll up like a jelly roll. Seal the edges. If desired, cover baking sheet with parchment paper, spray with Pam, and sprinkle with cornmeal. Place loaves on baking sheet.
Mix 1 egg with water to make an egg wash. Spread on the top of each loaf. With a sharp knife, score each loaf 5 or 6 times. Cover with cloth and let rise until about doubled (time ranges from about 30-60 minutes, depending on how warm your kitchen is). Bake at 400 degrees for 30-35 minutes. Remove from baking sheets and cool on racks.
NOTES:
Flour: For best results, use high gluten flour that includes malted barley flour as one of the ingredients. Yes, it does make a difference. Sam's Club has it in 50 lb. bags in the Baker's and Chef's brand. I've also found it at Yoder's Country Store in Medina, NY in 5- and 10-lb bags and it's called Qualitate Bread Flour. You can also make it with regular flour, but the dough ends up being softer. When using regular flour, you may need to add more flour to get the right texture.
Mixer: I've made this in my KitchenAid and Bosch. In the kitchen aid, I usually use the paddle for the first mixing, and then change to the dough hook when I add the last half of the flour and the salt.
Forming the bread into loaves: For a smooth bread with a finer texture, roll the dough to the specified size using a rolling pin. For a more rustic bread with larger air holes in the finished product, use your fingertips to gently spread the dough to the 9 x 13-inch size, and then roll up. This will retain some of the air bubbles from the raising. If you want baguettes, roll or spread the dough to approximately 15 inches x 5 inches, roll from the long side, and place on baking sheets.
Egg wash: The egg wash helps the crust brown. You don't have to use it. But if you do, you can also sprinkle the loaves with sesame seeds or poppy seeds, and they'll stay on.
Baking time: The baking time varies between 20-30+ minutes. I think it's a factor of how big the loaves are, whether or not the oven temperature is calibrated correctly, and the altitude. I can't give much advice here except to check it after 20 minutes, and then at 3-5 minute increments until it's done.
3 cups warm water
2 TB sugar
2 TB oil
7 cups flour (see note)
2 TB instant dry yeast
2 1/2 tsp salt
Cornmeal
1 Egg
In mixer bowl, combine water, sugar, and oil. Add 3 1/2 cups of flour and yeast, and mix until smooth. Add remaining 3 1/2 cups flour and salt, and mix until the dough cleans the side of the mixer. Add additional flour, a spoonful at a time, if dough is too sticky. (When using the bread flour specified in the notes, I haven't had to add any additional flour to the dough.) Knead for 10 minutes on medium speed. Place dough in a large bowl and cover with a towel. Punch down dough every 10 minutes. Repeat 6 times. After 6th time, place dough on lightly floured board and divide into 3 pieces, each piece weighing about 1 lb. 4 ounces (or just eyeball it). Let rest about 10 minutes. Roll out each dough ball to about 9 x 13 inches. Starting with the long side, roll up like a jelly roll. Seal the edges. If desired, cover baking sheet with parchment paper, spray with Pam, and sprinkle with cornmeal. Place loaves on baking sheet.
Mix 1 egg with water to make an egg wash. Spread on the top of each loaf. With a sharp knife, score each loaf 5 or 6 times. Cover with cloth and let rise until about doubled (time ranges from about 30-60 minutes, depending on how warm your kitchen is). Bake at 400 degrees for 30-35 minutes. Remove from baking sheets and cool on racks.
NOTES:
Flour: For best results, use high gluten flour that includes malted barley flour as one of the ingredients. Yes, it does make a difference. Sam's Club has it in 50 lb. bags in the Baker's and Chef's brand. I've also found it at Yoder's Country Store in Medina, NY in 5- and 10-lb bags and it's called Qualitate Bread Flour. You can also make it with regular flour, but the dough ends up being softer. When using regular flour, you may need to add more flour to get the right texture.
Mixer: I've made this in my KitchenAid and Bosch. In the kitchen aid, I usually use the paddle for the first mixing, and then change to the dough hook when I add the last half of the flour and the salt.
Forming the bread into loaves: For a smooth bread with a finer texture, roll the dough to the specified size using a rolling pin. For a more rustic bread with larger air holes in the finished product, use your fingertips to gently spread the dough to the 9 x 13-inch size, and then roll up. This will retain some of the air bubbles from the raising. If you want baguettes, roll or spread the dough to approximately 15 inches x 5 inches, roll from the long side, and place on baking sheets.
Egg wash: The egg wash helps the crust brown. You don't have to use it. But if you do, you can also sprinkle the loaves with sesame seeds or poppy seeds, and they'll stay on.
Baking time: The baking time varies between 20-30+ minutes. I think it's a factor of how big the loaves are, whether or not the oven temperature is calibrated correctly, and the altitude. I can't give much advice here except to check it after 20 minutes, and then at 3-5 minute increments until it's done.
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