2011 4-H Favorite Foods Contest Recipes November 17, 2011 Mom’s Famous Cocoa Brownies Dutch Apple Pie Dessert By Emily Winger By Karlee Baugh ½ cup cocoa, packed 1 ½ cups flour 1 cup butter or margarine 1 ½ teaspoons vanilla 4 eggs 2 cups sugar 2 – 15 ounce cans apple pie filling 1 tube refrigerated crescent rolls 1 small box butterscotch pudding (not instant) Melt margarine and cocoa together. Stir in sugar and then eggs (one at a time). Add vanilla and flour; then mix well and spread in greased 9 X 13 pan. Bake at 350 degrees for 2535 minutes. Do not over bake. Top with chocolate chips (optional). Monster Cookies Topping: Whipped cream or ice cream Carmel or butterscotch ice cream topping Chopped nuts Spoon apple pie filling into sprayed 9x9 inch glass dish. Rip crescent rolls into pieces and lay on top of pie filling. Sprinkle dry pudding mix on top of crescent roll dough. Bake at 350 degrees until warm and golden brown on top – about 18 minutes. Serve warm, topped with whipped cream or ice cream. Drizzle with caramel sauce and sprinkle with nuts. By Ali Zacher Chocolate Chip Cookies ¼ cup softened butter ½ cup peanut butter 1 cup brown sugar 2 eggs 1 teaspoon vanilla ¼ teaspoon salt 1 teaspoon baking soda 3 cups oats ½ cup chocolate chips ¼ cup Reese’s pieces By Grace Gooder Preheat oven to 350 degrees. Cream butter, peanut butter, and brown sugar; add eggs and vanilla and mix together. Add salt, baking soda, and oats; fold in chocolate chips and Reese’s pieces. Drop by tablespoonful on ungreased cookie sheet. Bake until light brown – approximately 8-10 minutes. ½ cup better 1 teaspoon vanilla ½ cup sugar ¼ cup brown sugar 1 well beaten egg 1 ½ cups flour ½ teaspoon salt ½ teaspoon baking soda 1 cup chocolate chips Cream butter, vanilla, and sugar; add egg and mix thoroughly. Add sifted, dry, ingredients. Fold in chocolate chips. Scoop out onto cookie sheet. Bake at 375 degrees for 12 minutes. Utah State University is an affirmative action/equal opportunity institution. Chocoflan Cream Cheese Swirl Coffee Cake (Impossible cake) By Ruben Luna and Dania Zamora By Brooklyn Hall 1 can condensed milk 1 can evaporated milk 5 eggs 1 box chocolate cake Cajeta (candy of cooked milk) 3 strawberries 1 kiwi Step 1 Put condensed milk, evaporated milk, and 3 eggs in a blender and mix for 2 to 3 minutes. Step 2 Follow the instructions on the back of the chocolate cake box for the crust (use the remaining 2 eggs). Step 3 Spray oil in a tube pan to prevent sticking, and then put the cajeta on the bottom, then the cake mix, and then the egg and milk mixture from step 1. Step 4 Preheat oven to 350 degrees, put on middle rack, and bake 40-45 minutes (to know if the cake is ready, put a fork in the mixture and if it comes out clean the cake is ready). Step 5 When the cake is ready, remove from the oven and let it cool for 2 to 3 hours. When the cake is cool, decorate with strawberries and kiwi. If desired, put in fridge before eating for a better taste. 2 (3-ounce) cream cheese, softened 2 tablespoons confectioners’ sugar 2 tablespoons lemon juice from concentrate 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt 1 cup granulated sugar ½ cup butter or margarine 3 eggs 1 tsp vanilla extract 8-ounce sour cream Cinnamon-Nut Topping: ¼ cup finely chopped nuts 2 Tablespoons sugar ½ teaspoon cinnamon Preheat oven to 350 degrees. In bowl, mix cream cheese, powder sugar and lemon juice till smooth, set aside. Mix dry ingredients and set aside. In large bowl mix butter and granulated sugar till fluffy, add eggs and vanilla and mix well. Add the dry ingredients. Poor half the batter into a greased and floured 10inch tube pan. Spoon cream cheese mixture on top; spoon remaining batter over cream cheese filling; sprinkle top with cinnamon nut topping. Bake 40 minutes or until pick comes out clean. Cool 10 minutes, remove from pan. Trifle Frothy Orange Soda By Jillian Guiterrez 1 cup orange juice 1 cup vanilla ice cream 1 cup lemon-lime soft drink 1 chocolate cake (day old cake is best) Strawberries, washed topped and cut in half 1 package chocolate pudding (made following package directions) Whipping cream - whipped until fluffy Process orange juice and ice cream in a blender until smooth, add lemon lime soft drink and stir gently. Pour into glass and serve immediately. Layer a glass dish with the cake in the bottom, top with the strawberries, pudding, and whipping cream. Garnish with a strawberry if desired. By Braylee Sorensen Cranberry Cheese Bars Molasses Cookies By Elaine Finlinson By Destiny Guiterrez 2 cups flour 1 ½ cups oats ¾ cup brown sugar 1 tablespoon white sugar 1 cup margarine softened 1 - 8 ounce package cream cheese 1 can sweetened condensed milk ¼ cup lemon juice 2 tablespoons cornstarch 1 - 16 ounce can whole cranberry sauce 1 ½ cup melted shortening 2 cups white sugar ½ cup molasses 1 teaspoon cloves 2 teaspoons cinnamon 2 eggs 4 teaspoons baking soda 4 cups flour 1 teaspoon ginger 1 teaspoon salt Preheat oven 350 degrees. In large bowl combine flour, oats, brown sugar, and margarine. Mix until crumbs reserving 1 ½ cups mixture. Press remaining mixture firmly into a 9x13 pan. Bake 15 minutes. Meanwhile, beat cream cheese until fluffy; slowly add condensed milk then lemon juice. Spread evenly over cooked crust. In a small bowl mix cranberry sauce, white sugar and corn starch spread over cream cheese layer. Preheat oven to 375 degrees. Cream all ingredients (EXCEPT flour) together. Stir in flour until well blended; roll into walnut sized balls then roll balls in sugar. Bake 8-10 minutes (will not look done), remove from cookie sheet and let cool on rack. Oatmeal Cake By Aurora Quinn 1 ¼ cup boiling water – slice in 1 cube butter, stir in 2 cups quick (NOT instant) oats. Let sit about 20 minutes. ¾ cup each brown and white sugar 2 eggs 1 teaspoon baking powder, baking soda, cinnamon, and nutmeg 1 ½ cups whole wheat flour Preheat oven to 375 degrees. Combine all ingredients and pour into 9x13 cake pan and bake 25-30 minutes. Topping: Make this while cake bakes – pour over hot cake – return to oven to broil until melted – watch carefully (DON’T BURN IT). 6 tablespoons butter ½ cup brown sugar 1 cup shredded coconut ½ cup milk ¾ cup chopped pecans Cheese Ball By Euan Finlinson 2 cups sharp cheddar cheese, grated 1 cup Monterrey jack cheese, grated 2 – 8 ounce packages cream cheese Dash of Worcestershire sauce 1/2 teaspoon Mrs. Dash Mix all ingredients together. Roll into 1 large ball or 3 small balls. Decorate as desired. Serve with crackers. Queso Chip Dip By Justin Baugh 1 – 15 ounce can chili 1 – 12 ounce can evaporated milk 8 ounce Velveeta, cubed 1 clove garlic, minced 2 teaspoons chili powder 2 teaspoons ground cumin Place all ingredients in a sauce pan over medium heat. Stir frequently while heating. It is ready to serve when cheese is melted and warm. Serve with tortilla chips. Tacos Spaghetti and Italian Meatballs By Nathan Pearce By Lauren Pearce 1 pound hamburger, browned (*may also use ground turkey) 1 package taco seasoning ¾ cup water Frozen/canned corn Shredded cheese Shredded lettuce Sour cream Diced tomato (or use salsa if you prefer) Taco shells or tortillas – your preference Italian Meatballs: 1 pound hamburger 1 egg 1 teaspoon Italian seasoning ½ cup Italian breadcrumbs – (if you want to make your own bread crumbs – crumble saltine crackers and mix with 1 teaspoon Italian seasoning) 1 teaspoon salt ½ teaspoon pepper 1 teaspoon minced garlic OR ½ teaspoon of garlic powder Mix together cooked ground beef and seasoning. Simmer for about five minutes. Put drained meat on taco shell and add your favorite toppings. Corn Chowder with Shrimp By Sarah Nielsen 1 pound bacon – crisp and crumbled 1 quart chicken broth 2 pounds frozen corn or cut fresh corn 8 medium potatoes – peeled and chopped 1 large onion – peeled and chopped 1 quart heavy cream (or half and half with a stick of butter) 1 pound precooked salad shrimp (or more to taste) ½ teaspoon smoked paprika (or more, to taste) Salt and pepper to taste Cook bacon to crisp in a large pot; remove bacon to drain. Remove and discard most of bacon grease (although 1/4 cup left in pot can enhance flavor, if not healthiness). Add broth, corn, potatoes, and onion to pot. Cook covered on medium until potatoes and onions are tender. Add cream, shrimp, and seasonings; continue to heat a few minutes to meld flavors and reach serving temperature. The crisp bacon can either be added to the soup with the shrimp or used to garnish the soup once in serving bowls. Sauce: 2 cans tomato sauce 1 tablespoon sugar ¼ cut ketchup ½ to 1 teaspoon Italian seasoning Preheat oven to 375 degrees. Mix hamburger, egg, salt, pepper, breadcrumbs and garlic. Roll into balls about 1 to 1 ½ inches around. Place in baking pan and cook for 10 minutes. In the meantime combine the tomato sauce, sugar, and ketchup. Cook in saucepan over low heat. After meatballs have cooked 10-12 minutes, open oven and cover the meatballs with the sauce and continue cooking 5 more minutes. The sauce will thicken as it cooks. Check the temperature of the meatballs with a meat thermometer (target is 160 degrees). Boil spaghetti according to directions on box. Add 1 tablespoon salt to boiling water. Drain pasta when it is al dente; poor sauce and meatballs over the noodles and serve. Suggest serving with garlic bread and salad.
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