Our Family Recipes

1 tablespoon extra Virgin Olive oil 1 1/2 coups chopped yellow onion 1/4 teaspoon dried thyme 3 cloves garlic, finely chopped 1 (8 0z) package Baby Bella mushrrom, thinly sliced 1/2 pound asparagus, trimmed and cut into 1-inch lengths 1 teaspoon salt 8 eggs 1 cup milk 2 tablespoons Dijon mustard 3 tablespoons chopped parsley Black pepper to taste 5 cups (1-inch) cubes sourdough bread 4 ounces herb or plain goat cheese, crumbled. Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside. Spread half of the bread over the bottom of a light greased 9x13-inch baking dish. top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture and pour egg mixture evenl...

Topping 1 cup rolled oats 1/2 cup flour 1/2 cup chopped nuts 1/2 cup brown sugar 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/8 tsp salt 1/2 (1/4 lb.) cold butter or margarine, cut into chunks Filling 1 cup fresh blueberries, rinsed & drained 12 ounces rhubarb (about 3 stalks) 3/4 cu granulated sugar 2 Tbsp cornstarch 3 cups fresh raspberries, rinsed & drained Mix all dry topping ingredients together. Blend in butter, using pastry blender. Mix until coarse crumbs form. Cover and chill. Rinse rhubarb and trim off and discard green parts of stalks. Cut into 1/2 inch thick slices. You will need about two cups. In a large bowl, combine granulated sugar, cornstarch, blueberries, raspberries and rhubarb. Mix gently. Pour into shallow 2-3 quart baking dish. Sprinkle evenly with topping. Bake 350 degrees about 45 minutes or until topping is golden brown and fruit is bubbling. Serve warm or room temperature. Great with ice cream. From KUTV: and sister Annette

1 egg 1 cup sugar 1 cup shortening 1/2 cup milk or cream 1 tsp salt 1 tsp vanilla 2 tsp Baking powder 1 tsp soda 2-1/2 cups flour Frosting: 1/2 cup butter 1 lb confectioner sugar 1 1/2 tsp vanilla 4 T milk Mix all together and bake 350 degrees for about 10 minutes. This is the cookie I make for Valentine and Christmas.

1 cup sugar 2 cubes butter 2 TBL water Use heavy saucepan. Use wooden spoon. mix and cook on high. Beat until scorch comes up from the bottom. Butter pan and sprinkle nuts on bottom. Spread mixture in pan. Cut chocolate on top. Put in refrigerator to set. Can use choc chips.

1 pkg. active dry yeast 1/4 c warm water 1 c. milk, scalded 1/4 c shortening 1/4 c sugar 1 tsp salt 3/4 c mashed potatoes (instant maybe used) 2 eggs, beaten 5 to 6 c sifted flour 1 lb confectioners sugar 1 tblsp vanilla 6 tblsp water Dissolve yeast in warm water. Combine milk, shortening, sugar, and salt. Cool until lukewarm. Stir in yeast, potatoes, and eggs. Gradually add enough flour to make soft dough. Turn onto floured surface; knead until smooth and satiny. Place in lightly greased bowl; turn over to grease top. Cover . Let rise 1 to 1 1/2 hours. Roll to 1/2" thickness; cut with 3" cutter. cover, let rise 30 minutes. Meanwhile, stir sugar, water and vanilla together. (will look like thick cream). Fry in deep hot fat (375) Drain, drop hot doughnuts into glaze. Place on rack until glaze is set. 3 1/2 doz.

9 c Chex cereal 1 c semi-sweet choco chips 1/2 c creamy peanut butter 1/4 c (1/2 stick) butter or margarine 1 tsp vanilla 1-1/2 c powdered sugar Place cereal in large bowl. Place chocolate chips, peanut butter and butter in medium microwave-safe bowl. Microwave in high for 1-1/2 minutes or until mixture is smooth when stirred. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour mixture into large plastic bag with powdered sugar; shake until all pieces are coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. Makes about 9 cups. Instead of putting this all into a plastic bag like it asks, I have a big "that's a bowl" from tupperware that I put everything into. I put on the lid and shake it. I don't spread it on waxed paper to cool, I just make sure there is enough powdered sugar to cover all the pieces. Then you can transfer it to a clean container for serving.

1 (18-ounce) package refrigerated cookie dough 1 (8 oz) package cream cheese, room temperature 1/3 cup sugar 1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon) Fresh blueberries, banana slices, mandarin oranges sections, seedless grapes, strawberry halves, kiwi- fruit )or any other fruit) 1/2 cup orange , peach or apricot preserves 1 Tablespoon water Preheat oven to 370 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack. In a medium bowl, combine cream cheese, sugar and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want ( use your imagination). In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark . Refrigerate until ready to serve. Note: This does...