Copyright©2007- 2010 Donna Goff

Saturday, September 29, 2007

Donna's Berry Elegance

We served this at my son, Jonathan's, wedding reception.

Ingredients:

1 box White Cake Mix
2 small boxes instant white chocolate pudding
1 -- 8 ounce package of cream cheese (softened)
12-18 ounces of fresh blueberries (rinsed and well drained)
16 ounce Cool Whip
Almond slices and or coconut

Directions:

Bake cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Rinse and thoroughly drain blueberries. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute berries over pudding layer. Spread cool whip over berries. Sprinkle almonds (and or coconut) over top. Cut into squares, serve and enjoy!

This is best when assembled just before serving.

Optional: Blackberries, Raspberries, or Strawberries

Donna's Chocolate Raspberry Delight

We served this at my son, Jonathan's, wedding reception.

Ingredients:

1 box Devil's Food Cake Mix
2 small boxes instant Devil's Food pudding
1 -- 8 ounce package of cream cheese (softened)
12-18 ounces of fresh raspberries (rinsed and well drained)
16 ounce Cool Whip
Almond slices

Directions:

Bake cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Rinse and thoroughly drain raspberries. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute raspberries over pudding layer. Spread cool whip over berries. Sprinkle almonds over top. Cut into squares, serve and enjoy!

This is best when assembled just before serving.

Pistachio Cake

We used the recipe from my friend Dianne Mildenstein at my son Jonathan's wedding reception. We took the basic recipe and made a blueberry dessert, and a chocolate raspberry dessert.

Ingredients:

1 box yellow cake
2 small boxes instant pistachio pudding
1 -- 8 ounce package of cream cheese (softened)
1 can crushed pineapple (well drained)
16 ounce Cool Whip
Coconut

Directions:

Bake yellow cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Drain pineapple for about one hour. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute or sprinkle pineapple over pudding layer. Spread cool whip over pineapple. Sprinkle coconut over top. Cut into squares, serve and enjoy!

This is best when assembled just before serving.

Sunday, September 16, 2007

Donna's Raspberry Cheesecake Pie

Ingredients


2 boxes Jello instant cheese cake
Bea's Raspberry Pie filling
Whipped Cream or Topping

Directions:


Prepare cheese cake as instructed on box. Press the graham cracker crust into a 9 x 13 glass baking dish. Bake and cool. Prepare cheesecake as directed on box. Pour into cooled crust. Chill until firm. Combine all Bea's Raspberry pie filling ingredients and chill until thick. Pour over cheese cake. Chill until set. Serve with whipped cream topping.

Bea's Raspberry Pie in a Graham Cracker Crust

Bea is my sister in law, Roger's sister. Roger told his college roommate, Ed, that sins could be forgiven for a raspberry pie in a graham cracker crust. Ed caused some friction one day, he wanted to get back on Roger's good side. So he called Bea and got the recipe. When Roger came home from work, Ed handed him the pie and said, "Here is the pie, now I do not want anymore grief over this!"

Ingredients:

1 cup sugar
2 tablespoons corn starch
1 quart raspberries
1 tablespoon butter
1 3 oz. package of raspberry gelatin
1 tablespoon lemon
1 baked graham cracker crust, cooled

Directions:


In a sauce pan combine sugar and cornstarch. Mash 1 cup raspberries and add water to make two cups. Stir into sugar mixture. Cook and stir until boiling; boil two minutes. Remove from heat. Add butter, gelatin, and lemon juice, stir until gelatin dissolves. Chill until partially set. Spoon 1/3 of gelatin mixture into graham cracker crust, top with whole berries. Spoon remaining gelatin over berries, chill.

Graham Cracker Crust:

Mix:

1 1/2 cup graham cracker crumbs
1/3 cup sugar

Add:
1/4 cup melted butter

Press into a pie pan and bake 8 minutes at 375 degrees. Cool. Fill and Chill. Serve.


For Strawberry Pie:
Exchange strawberries for the raspberries and strawberry gelatin for the raspberry gelatin.

K. K. B. S.

My husband was making this, the little children came in and said, "OOOOOOOOOOOO that looks gross, what is it?" My husband smiled and replied, "Its King Kong Booger Snot, now go away." They did, but not for long. They came back when he was eating and asked for some. I do not like using the name so we call it KKBS. This way grandma and guests would not get grossed out by the name.


Ingredients:


Chili
Tortilla Chips
Monterey Jack Cheese

Directions:

Heat chili in a sauce pan and pour over a plate of tortilla chips. Top with shredded Monterey Jack Cheese. Microwave until cheese melts, about 30 - 45 seconds. Time depends on how much cheese you use. Serve on plate that you used to cook the concoction on. Serve with extra chips and small plates for people to put their portion on.

Chili Burritos

This is a quick meal, I used to call it Relief Society Night Supper. It can be made with canned chili, or with leftover Donna's Chili. Reheats well.

Ingredients:
Leftover homemade chili or 1 can chunky chili and 1 can hot chili
Flour tortillas
Grated cheddar cheese
Shredded lettuce

Directions:

Preheat oven to 360 degrees. Heat chili in a sauce pan on the stove. Scoop with a large serving spoon about 1/4 cup chili onto a tortilla, sprinkle with cheese, roll, and place in a 9 x 13 baking dish. Continue until all chili is used. Top with cheese and bake 15 minutes. Serve with grated cheddar cheese.

Leftovers can be stored in the fridge in a ziploc bag and can be eaten either cold or reheated. these can also be frozen.

Donna's Chili

Ingredients:

2 lbs ground beef
1/2 onion, diced

! lb can chili with beans and gravy
1 lb can stewed tomatoes
1 8oz. can tomato sauce

Grated Cheddar Cheese

Salt and pepper to taste.

Directions:

Brown beef and onion together. Drain. Add Beans, Tomatoes and tomato sauce. Simmer 30 minutes. Salt and paper to taste. Serve with grated cheese.

Pumpkin Ice Cream Dessert

Ingredients

1/2 gallon vanilla ice cream, softened
canned pumpkin
pinch of nutmeg
whipped cream.

Directions:

Add pumpkin to ice cream until desire potency. Add a pinch of nutmeg. Combine well. Freeze, cut into squares and serve, or pour into a graham cracker crust and freeze. Serve as a dessert pie, topped with whip cream.

Pumpkin Cream Trifle

Ingredients

1 package spice cake
1 small package vanill
a instant pudding
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

2 cups milk
2 small packages instant cheesecake pudding mix
4 cups whipped topping
1 cup chopped toasted pecans
3/4 cup English toffee bits or almond brickle chips

Directions:

In a large mixing bowl combine first eight ingredients.


Transfer to a 9 x13 baking pan. Bake at 350 degrees for 45-50 minutes, until toothpick inserted into the center come out clean. Cool on wire rack.

In a large bowl mix milk and pudding mixes for two minutes. Let stand until soft set. Fold in whipped topping.

Cut cake into one inch cubes.

In a 3 quart glass Trifle dish layer a third of the cake pieces, 1/3 of the pudding mixture, and 1/4 cup toffee pieces. Repeat these layers , in the same order, twice. Refrigerate until serving time. Serves 15-20.




Pumpkin Cookies

Ingredients:

1 teaspoon lemon extract
1 cup chopped nuts

Cream:
1/4 lb of butter
1 cup brown sugar
1/4 cup white sugar
2 eggs
1 cup mashed cooked pumpkin


Sift:
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1 teaspoon baking soda

Directions:

Pre heat oven to 400 degrees. Add dry ingredients and creamed ingredients and blend. Blend in lemon extract and nuts. Drop rounded spoonfuls of dough onto a greased cookie sheet and bake 10-12 minutes.

Lemon Swiss Chicken

Ingredients:

7-8 Chicken Breasts, cubed ( cut into 1 1/2 inch pieces)
1 large lemon, juiced and strained
10 slices of swiss cheese
3 small cans Campbell's cream of chicken soup
1 cup melted butter
3 cups cubed stuffing

Directions:

Place cut up chicken in the bottom of a 9x13 baking dish or pan. Drizzle lemon juice, evenly, over the chicken. Arrange cheese slices evenly over chicken. DO NOT DILUTE THE SOUP. spread evenly over cheese. In a pan melt butter and combine with cubed stuffing until all butter is absorbed. Spread stuffing evenly over soup. Sprinkle with parsley. Cover with foil. Bake at 350 degrees for 45 minutes. Uncover and cook for 30 minutes to crisp the topping.

Meridy's Broccoli Salad Dressing

Ingredients:

1 1/2 cup mayonnaise
1/2 cup sugar
3 tablespoons apple cider vinegar

Directions:

Combine all ingredients and toss with Meridy's Broccoli Salad. Chill. Serve.

Meridy's Broccoli Salad

Meridy is our Relief Society President and makes this delicious salad.

Ingredients:

6+ cups of broccoli cut into small pieces
1/2 red onion chopped
12 package of bacon (cooked crisp and cut small)
1 package craisins (cherry flavored)
2 cups shredded mozzarella cheese
4-6 oz sunflower seeds

Directions:

Combine ingredients and toss with Meridy's Broccoli Salad Dressing. Chill and Serve.

Mandarin Salad

Ingredients:

1/2 cup sliced almonds
3 Tablespoons sugar
1/2 head ice berg lettuce
1/2 head romaine
1 chopped celery
2 whole green onion chopped
1 11 oz. can of mandarin margarine

Caramelized Almond Directions:

Combine ½ cup almonds with 3 Tablespoons granulated sugar in a hot skillet. Cook and stir over medium heat until sugar dissolves and coats the almonds. Store in an air tight jar, in the refrigerator.

Salad Directions:

Mix vegetables and fruit together. Toss in caramelized almonds, and Donna's Raspberry Poppyseed dressing Serve chilled.

Donna's Italian Chicken Pasta Salad

Serves 6 one cup servings

Ingredients:
1 cup Chicken Chunks (fresh or canned)
1 cup Cheddar or Swiss Cheese chunks
4 cups of Italian Four Bean Salad

Directions

Mix all in a large bowl. Place in fridge to chill. 

Italian Four Bean Salad

This makes a huge salad for company. The salad, minus the dressing, can be frozen. Then serving sized portions can be thawed under hot tap water, in a colander, then tossed with Italian dressing.
Ingredients:
1 lb. rotini pasta
(cooked, rinsed in cold water, and drained)
1 cup broccoli flowerets (frozen and thawed under hot water, or freshly steamed to bright green and still crunchy).
1 cup steamed diagonally sliced carrots, cooled (steamed carrots should be very firm and bright when done)
1 can of red kidney beans, drained (or boil 1/3 cup dry beans to yield one cup cooked)
1 can small white beans
(or boil 1/3 cup dry beans to yield one cup cooked)
1 can garbonzo beans
1 cup Italian green beans (or snap beans)
1 red pepper diced

Zesty Italian Salad Dressing (I mix the Zesty Italian packets with Star Raspberry Vinegar)

Directions

Mix all precooked ingredients (not including salad dressing) in a large bowl. Rinse and drain well. Place in fridge to chill. Rinse chilled salad in cool water, drain and add salad dressing. Serve and enjoy!

Salad to freeze for future quick lunches--Freeze salad on a wax paper lined cookie sheet. Store in large ziploc bags. To serve: Rinse frozen salad under hot water, then cool, before adding salad dressing. Serve and enjoy

Pat's Molasses Sugar Cookies

Makes 2 1/2 -3 dozen cookies. We have enjoyed this recipe for 30 years!

Ingredients:

3/4 cup shortening
1 cup sugar
1/4 cup molasses (not black strap)
1 egg
2 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Extra sugar to roll cookies in.

Directions:


Preheat oven to 375 degrees. Cream shortening and sugar. Add molasses and egg. Beat well. Roll into walnut size balls. Roll balls in sugar. Place two inches apart on foil lined cookie sheet. Bake 13-15 minutes.

Snickerdoodles

Ingredients:

Cream together:
1 1/2 cup sugar
1/2 cup butter (softened)
1/2 cup shortening
2 eggs

Stir together:
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking powder
1/4 teaspoon salt

To Roll Cookies in:
2 tablespoons sugar
2 teaspoons cinnamon

Directions:

Combine creamed ingredients and dry ingredients, until well blended. Shape dough into balls, a rounded teaspoon per ball. Roll balls in sugar/cinnamon mixture. Place 2 inches apart on a cookie sheet. Bake 8-10 minutes. Remove and cool immediately.

Crispy WonTons

Ingredients:

3/4 lb. ground pork
8 water chestnuts, finely chopped
2 green onions, finely chopped
1 Tablespoon soy sauce
1 teaspoon grated ginger
1 package square wraps

Direction:
Combine meat, water chestnuts, green onion, soy sauce, and ginger. Use 1/2 teaspoon of filling per won ton wrap. Folding directions. Heat oil between 350-375 degrees. Deep fry and drain on paper towels.

Donna's Chicken Rice Casserole

Ingredients:

1 family size can of Campbell's Cream of chicken soup
6-8 Pieces of Boneless Skinless Chicken (or any kind of chicken pieces)
1 1/3 cups water
1 cup Garden Harvest Long Grain and Wild Rice (or long grain rice)
1/2 cup slivered almonds
3/4 teaspoon curry powder
2 cups mixed vegetables (corn, beans, and carrots or broccoli cauliflower, and carrots)
1/2 shredded cheddar cheese

Directions:

Mix soup, water, curry powder, rice, and vegetables. Pour into 9 x 13 pan. Place chicken pieces on top of liquid mixture. Top with cheese.

Lemon Poppyseed Pound Cake

Ingredients:

1 box lemon cake mix (any kind but chiffon)
1 small box instant vanilla pudding
4 eggs
1 cup water
1/2 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).

Directions:


Preheat oven to 350 degrees. Grease and flour the bundt pan. Combine all ingredients together and then mix two minutes. Pour into bundt pan. Bake at 350 degrees for 45-55 minutes, or until toothpick comes out clean, do not touch for doneness! Crust will be darker than a normal cake. Cool in pan 25 minutes. Invert and remove from pan, cool completely. Top with glaze or a dusting of powdered sugar.

Lemon glaze:

Blend on cup sifted powdered sugar with 1 tablespoon plus 1 teaspoon milk or lemon juice, and 1 teaspoon vegetable oil. Add more sugar to thicken, more liquid to thin. Spoon over cooled cake.

Sizes of pans:

Tube / Bundt 45-55 minutes
Two 8" layers 32-37 minutes
Two 9" layers 30-35 minutes
13x9 oblong 40-45 minutes

High Altitude Adjustments:

1 box lemon cake mix (any kind but chiffon)
1 small box instant lemon pudding
4 eggs
1 1/2 cup water
1/4 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).

Bake at 375 degrees,
Tube/Bundt 45-60 minutes
Three 8 " layers 25-32
9" and 9x13 use times shown above.

Betty Goff's Lemon Poppyseed Bread

1 January 1980, my father-in-law, Robert Davis Goff, married Elizabeth Jane Bassford. Elizabeth preferred being called Betty. This was Betty's contribution to the family cookbook. We served this for the Princess Academy Open House.

Ingredients:

1 box lemon cake mix (any kind but chiffon)
1 small box instant vanilla pudding
4 eggs
1 cup water
1/2 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).

Directions:

Mix all ingredients together and then mix four minutes. Pour into three small, well greased, bread pans. Bake at 325 degrees for 40 minutes.

Roger's Pumpkin Bread

This is a recipe my husband brought back from his mission in Minnesota-Manitoba Mission 1970-72. We had this for refreshments at the Princess Academies Open House this week.

Ingredients:

Single batch Triple Batch

1 cup pumpkin 3 cups pumpkin (1 large size can)
2 eggs 6 eggs
1 1/2 cups sugar 4 1/2 cups sugar
1/2 cup vegetable oil 1 1/2 cups vegetable oil
1 1/2 flour 4 1/2 cups flour
1 teaspoon baking soda 1 Tablespoon baking soda
1/4 teaspoon baking powder 3/4
teaspoon baking powder
1/2 teaspoon nutmeg 1
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon 1 1/2 teaspoon cinnamon
1/2 teaspoon cloves 1 1/2 teaspoon cloves
3/4 teaspoon salt 2 1/4 teaspoon salt
1/4 cup chopped walnuts 3/4 cup chopped walnuts

Directions:


Mix all spices in a small bowl, then blend well with flour. Add the rest of the ingredients and mix thoroughly. Pour into greased loaf pans. Bake in preheated 325 degree oven for 90 minutes. If baked in a glass pan, 75 minutes. Cool 10 minutes. Remove from the pan. Slice and serve, good hot or cold. Stores well in the freezer. To store in freezer, cool completely, and store in ziplock bag.