Doughnut Balls

Doughnut Balls
2 1/2 cups flour
1 teaspoon baking powder
2 eggs
1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups
vegetable oil for deep-frying
1 cup powdered sugar
In a large mixing bowl, combine flour, baking powder, eggs, sour cream, sugar, vanilla, and salt until well blended. (The batter will be soft.) Heat oil in a deep skillet until oil is hot enough to fry a 1-inch cube of bread in 1 minute. Carefully place dough by tablespoonfuls into the oil. Fry doughnuts, a few at a time, for 3 to 5 minutes or until golden brown on all sides. Remove from pan with slotted spoon. Drain on paper towels. When all doughnuts are cooked, pour powdered sugar into a plastic or paper bag. Add a few doughnuts at a time, close bag, and shake gently until well coated. Serve warm. Makes 25. (Lion House International Recipes, [Salt Lake City: Deseret Book, 1997], p. 114.)

No Bake Choco-Peanut-Oatmeal Cookies

No Bake Choco-Peanut-Oatmeal Cookies (makes 4-5 doz enough to share with others for FHE)
1/2 cup milk
2 cups white sugar
3 tablespoons cocoa
3 tablespoons peanut butter
1/2 c butter or margarine
3 cups rolled oats
1 teaspoon vanilla extract
Wipe 1 inch wide band of butter around the rim of a 3-quart pan to prevent boil over.
Combine milk, sugar, cocoa, peanut butter and butter or margarine.
Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir.
Remove from heat. Stir in oats and vanilla. Stir until oats are evenly distributed.
Drop by teaspoon onto waxed paper. Cool.

Favorite Meals

I think my mom said she found this in the paper or a magazine when I was young. It was one of our families favorites. When I was young, I ate them with plain lemon juice. Now, I prefer the Tangy Butter Sauce. Serve with a salad or other vegetable and Karl's Cobbler a la Frying Pan
Cheesy Tuna Muffinlettes
2 c cooked rice (we use white)
1 c shredded cheese (can use lowfat)
1 can tuna
1/2 c chopped olives (I slice in 3thirds)
1 TBSP instant chopped onion
1TBSP parsley flakes
1/2 tsp Season-All salt
2 eggs
2 TBSP milk
Combine all Spray 6 muffin cups. Divide mis and bake at 375f for 15 minutes. Serve with lemon juice or tangy butter sauce.
Tangy Butter Sauce
1/4 c melted butter (1/2 stick)
1TBSP lemon juice
1/2 tsp Season-all salt1
/2 tsp parsely flakes
Mix, spoon over muffinlettes

This is called Karl's Cobbler a la Frying Pan because it's the only thing I remember my dad making when I was younger. I have also used peach pie filling before. I'm sure other filings would be fine too.
Karl's Cobbler a la Frying Pan
1 can cherries or 1 qt. peaches (we always canned our own peaches)
1 TBSP. quick tapioca
1/2 c sugar (if not using cherries)
Heat to boiling in oven-safe skillet. (We use a cast iron pan.)

Biscuit
1 c. biscuit mix
1 TBSP sugar
1/4 cup milk
Mis. Drop in 6 mounds in different places on top of fruit. Bake in 425F oven 20-30 minutes or till brown. Serve hot, topped with ice cream or whip topping (or serve plain).

90-Minute Rolls

3 c warm water
8 TBSP sugar
4 TBSP yeast
4 tsp salt
4 TBSP melted shortening
8 c flour

Mix water, sugar, yeast and salt. Let sit for 10 minutes. Add shortening and flour. Knead. Let rise; then punch down and form into rolls, cinnamon rolls, or scones.

Impossibly Easy Chicken and Broccoli Pie

(I love "Impossibly Easy" recipes. Here's another one:
1 (10 oz) pkg frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese
1 cup cut-up cooked chicken
1 med onion, chopped
1/2 cup Original Bisquick
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

1. Heat oven to 400'. Grease pie plate. Sprinkle broccoli, 1 cup of cheese, the chicken and onion in the pie plate.

2. Stir remaining ingredients until blended. Pour into pie plate.

3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes or until cheese is melted. Let stand 5 minutes before serving.

Cheesy Tuna Muffinlettes

2 c cooked rice1
c shredded cheddar
1 (6 oz) can tuna
3/4 c black olives (sliced in 3rds)
1 TBSP instant chopped onions
1TBSP parsley flakes
1 tsp seasonall salt
2 eggs, beaten
2 TBSP milk
Combine all. Spray 6 muffin tins w/cooking spray. Divide mix among cups. Bake at 375 degrees F for 15 minutes. Serve with Tangy Butter sauce or lemon juice.
Tangy Butter Sauce1/4 c melted butter2 TBSP lemon juice1/2 tsp seasonall salt1/2 tsp parsley flakesSpoon over muffinlettes.

Zucchini-Mushroom Bake

1 TBSP olive oil
1/2 c chopped onion
2 garlic cloves, minced
2 c thinly sliced zucchini
1 c sliced mushrooms
1/2 c diced red bell pepper
1/2 tsp sliced basil leaves
1/4 tsp each salt and pepper
4 eggs
4 oz shredded Monterey Jack cheese, divided

Preheat oven to 400F. In 12-inch skillet heat 1 TBSP oil; add onion and garlic and saute until onion is translucent. Add zucchini, mushrooms, red pepper and seasonings and saute until vegetables are tender-crisp, about 5 minutes; remove from heat.
In a medium size bowl beat eggs; add 2 oz cheese and vegetables and stir to combine.
Transfer vegetable mix to 8x8x2 non-stick baking dish and sprinkle with remaining cheese. Bake for 25 to 30 minutes (until knife inserted in center comes out clean).

Crockpot Sloppy Joes

Ingredients
1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
1 tablespoon brown sugar
1 teaspoon salt
ground black pepper to taste
Brown ground beef. Add ground beef and remaining ingredients to crockpot. Cook on low for 4 to 6 hours.