Layered Pudding Cake Recipe

Tuesday, December 30, 2008

This is more often than not the dish we bring to share at parties and barbecues!  Not only is it super easy to make, but it's also a hand's down crowd favorite.  There are people who are disappointed if I bring something else.    It's also a perfect dish for enlisting the kids' help.  My kids think crushing the candy and tearing the brownie pieces is about as fun as helping in the kitchen gets!  

Click here for printable recipe.  

The ingredients:

The ingredients:

brownie mixes (baked)
3 boxes (4-serving size) chocolate pudding (prepared)
1 large tub of Cool Whip
4-6 Butterfingers or Heath bars (crushed)
Now for the fun part....
Tear the brownies into bite-size pieces.
Crush the candy.
Then start layering...
first the brownies,
the pudding,
the cool whip,
the heath bars,
repeat layers,

Tear the brownies into bite-size pieces.

Crush the candy.
Then start layering...
first the brownies,
the pudding,
the cool whip,
the heath bars,
repeat layers,

Head on over to Mommy's Kitchen to see other fun potluck ideas.


Glen's Shepherd's Pie Recipe

Saturday, December 27, 2008

This manly meal contains both meat AND potatoes and is one of Glen's specialties--a variation on a common dish served to him on his mission to England. It's perfect for those moments when you have a lot of leftover mashed potatoes, although we often will intentionally make too many mashed potatoes for a meal just so we can make this another night.
   Click here for printable recipe. 

Posted by Lara.

The ingredients:
2 Tbs. olive oil
1 large red onion, diced
1 red pepper, diced
1 green pepper, diced
5 cloves garlic, pressed
1/2 lb. ground beef (I prefer ground turkey)
1/2 lb. ground Italian sausage
1 can corn , drained
1 jar (12-ounces) brown gravy  (about 1-3/4 cup leftover gravy)
3-4 cups mashed potatoes (leftovers are great)
1 cup shredded cheddar cheese (optional)

  In large skillet over medium-low heat, heat olive oil until hot.  Add onions and peppers and saute for about 10 minutes or until veggies are soft and fragrant. 
Add garlic cloves and saute an additional minute. Then add ground beef and sausage. Cook on medium-high heat until meat is browned. Drain.
Add corn and gravy. Mix together for about 2 minutes, then remove from heat.
In 9x13" casserole dish, place thin layer (about 1 cup) of the mashed potatoes* over the bottom of the pan.  *You may need to reheat the mashed potatoes to make them easier to spread. 
Pour the meat mixture over the top.

Then add the remaining mashed potatoes,  spreading evenly over the top.

Bake at 400° for 20 minutes. Then turn the oven to broil and cook for an additional 2-3 minutes (to get the top golden brown) OR if desired, sprinkle ~ 1 cup of grated cheese over the top and broil for 1 -2 minutes until  cheese is golden and melty (watch closely so it doesn't burn).  

Serves 8.

Don't forget to LIKE Recipe Shoebox on Facebook and sign up on the right to receive future recipes by email!


Grandma's Dinner Rolls

Friday, December 26, 2008

I remember the first time I had Grandma Frances' rolls at a family dinner. I was instantly smitten with the softness and delicate flavor, and after more than a decade of experimenting with different recipes this is the recipe I still turn to whenever I'm cooking to impress. The soft dough is a little tricky to work with, but you don't want to give in to the temptation to add extra flour. Sure they'll be easier to roll out, but you'll lose the light softness that makes these so divine!

Dissolve these three ingredients together:
2 Tbs. yeast
1 tsp. sugar

1/2 cup lukewarm water

Heat these 2 ingredients until butter is melted:
1/2 cup butter (no substitutions)
1/2 cup water

Add 3/4 cup cold water to the melted butter/water mixture. Let mixture cool until it is warm, but no longer hot.

Then add the yeast mixture and add the following ingredients:
3 well beaten eggs
2 tsp. salt

1/2 cup sugar
2-3 cups flour

Mix well. Then add flour to equal 5-1/2 cups total (it will be a soft dough). Rise twice in bowl. Dough can be covered and refrigerated at this point if desired. Roll and shape. (I generously flour the rolling surface and flatten the dough out by hand, rather than with a rolling pin. Then cut the dough into triangle shaped slices with a pizza cutter and roll narrow side out.)

Bake at 400° for about 10 minutes or until golden. Do not want to catch them just barely starting to brown. Makes about 2 dozen.



Grandma's Snowball Cookies

Tuesday, December 23, 2008

I've heard these Christmas-y cookies called many things before...Danish Wedding cookies, Russian Tea cookies, and Norwegian Rich cookies. However we just call them snowball cookies, a little less exotic sounding perhaps, but a more descriptive name in our book. These humble looking cookies passed down from Grandma Sandy have a melt-in-your-mouth texture that will keep you going back for more and more.
Click here for printable recipe. 

Posted by Lara. 

The ingredients:

The ingredients:
1 cup butter
1/2 cup powdered sugar
2 cups flour
1/2 tsp. vanilla
1/2 cup finely chopped pecans (optional)

Cream together butter and powdered sugar.

Add flour, vanilla, and pecans until well mixed. 
                  Keep mixing....                                                             Now it's ready!

NOTE:  This will be a very stiff dough and if you're using an electric mixer, just mix it until the dough is about the size of peas. Use your hands to form it into a ball, wrap in plastic, then chill for about an hour.

Roll into balls the size of small walnuts. Bake on ungreased cookie sheet for 20 minutes at 325° (no hotter).

You may want to turn the cookie sheet the last 5 minutes of baking to ensure even browning. When cooled, roll each cookie into powdered sugar. Makes about 40 small cookies.


Don't miss a single recipe at Recipe Shoebox.  Sign up on the right for free email updates! 


Homemade Hot Cocoa by Emma age 8

Monday, December 22, 2008

6 cups milk
3 spoonfuls honey
3 tsp. cocoa
2-3 heath bars

Turn the stove onto medium hi.Melt ingedients on the stove till heath bars are completely melted.Serve with marshmallows.Enjoy!


Rolo Cookies

Sunday, December 21, 2008

These are the best when they are still warm and the caramel comes oozing out.

The ingredients:

1 cup butter
1 cup sugar
1 cup brown sugar
2 tsp. vanilla
2 eggs
2-1/2 cups flour
1 tsp. baking soda
3/4 cup unsweetened cocoa
Bag of rolos

Preheat oven to 375°. Unwrap the rolos and set aside.
Mix together the first 5 ingredients. Then add the final 3 ingredients (except the Rolos) and mix well. Roll the dough into balls and place Rolo in the center, then form the dough ball around the rolo.

Bake for 7-9 minutes. Serve warm.



Classic Whole Wheat Bread Recipe

I'm always looking for healthier, cheaper ways to feed my family. This recipe from my friend Karen is one of those that makes my job a little easier. This bread recipe uses half whole wheat/ half white flour and my kids gobble it up without hesitation!

Click here for printable recipe.

The ingredients:

The ingredients:
2-1/4 cups hot water (110-115°)
2 Tbs. yeast
1/3 cup powdered milk* (see note below)
1/4 cup sugar
1/3 cup molasses
1 Tbs. salt
1/3 cup oil
3-1/2 cups whole wheat flour (for best results, I recommend using regular whole wheat flour, NOT white whole wheat)

3-1/2 cups white flour

DIRECTIONS:  Dissolve yeast in warm (110-115°) water for about 2 minutes, then add powdered milk*, sugar, molasses, salt, oil, and  3 cups white flour. Beat for 2 to 3 minutes.  Add  remaining flour. Put dough in greased bowl.

Cover and allow to rise until double (about an hour). Punch down, divide in half, form loaves, and place in pans. Allow to rise until double. Bake at 350° for 30 to 35 minutes. Makes 2 loaves ( I usually make 3 smaller loaves).

*NOTE:  If you do not have powdered milk, then simply substitute 1 cup of the water with 1 cup of milk heated to 110-115 degrees.  That would make it 1-1/4 cups water and 1 cup milk.



Café Rio Shredded Chicken Recipe

Wednesday, December 17, 2008

This chicken turns out so tender and tasty. We use it in our Café Rio taco salad, but it would also be delicious as taco, burrito, or enchilada filling as well!

The ingredients: (not pictured: chicken breasts)

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
2 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour--this is what the instructions say. I cook my chicken in the crockpot with water and onion for 6-8 hours and then drain the water, shred the chicken with a fork, and add the dressing and spices about 1 hour before we're eating.


Café Rio Cilantro Rice Recipe

Tuesday, December 16, 2008

This recipe makes a moist, flavorful rice that would be delicious as a side dish to any Mexican meal. We use it as part of Café Rio Taco Salad, but often eat the leftovers later with other meals.

The ingredients:
6 cups water
6 chicken bouillon cubes

4 tsp. garlic –minced

½ bunch cilantro
1 can green chiles—or equivalent fresh

¾ t salt

1 T butter

1 onion

3 cups rice
(I like to use brown which takes longer to cook but is healthier)

I saute the dry rice and half of the onion in the butter until it is just browned. Then blend cilantro, green chiles and the other 1/2 onion together in food processor (with 1 cup of the water for easier blending). Bring water to a boil and add all ingredients, simmer covered 30 minutes or 50 minutes if using brown rice.

(This batch was made using brown rice.)



Café Rio Tomatillo-Cilantro Dressing Recipe

Monday, December 15, 2008

This dressing is fresh, delicious, and easy to make. Its unique blend of flavors is perfect for topping Café Rio taco salad or any other Mexican dish. Even the kids love it!

The ingredients:
1 buttermilk ranch dressing packet (make as per recipe[you will need mayonnaise and buttermilk or milk])
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic

Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.



Lion House Cornbread Recipe

Sunday, December 14, 2008

Glen's been making this hearty, moist corn bread for us for the last decade or so and it's easy enough to make that Spence and Cami have taken over the job now. Whenever we're searching for a quick, easy side to go with a Mexican dish this is the recipe that more often than not is the one we turn to!
Click here for printable recipe.

The ingredients:
1 cup flour
1 cup cornmeal
1 tsp. salt
4 tsp. baking powder
4 eggs
1/2 cup sour cream
1 can (1 lb.) cream-style corn
2 Tbs. oil
3/4 cup grated cheese
1 can (4-oz.) green chilies (optional)
Cooked, crumbled bacon (optional)

Sift dry ingredients together and set aside. Beat eggs until light. Add sour cream, corn (do NOT drain), and oil. Stir in dry ingredients and beat well. Stir in grated cheese and if desired, green chilies and crumbled bacon just until combined.

Pour into well-greased 9x13-inch baking dish. Bake at 400° for 20-25 minutes. Serves 10-12. Enjoy.


Food Storage Friday: Pasta con Ceci (che-chee)

Friday, December 12, 2008

I've gotten on a food storage kick recently, after the discovery of this blog, and so I've been trying to come up with recipes that use only nonperishable ingredients. After we came up with a list of things we thought we'd like to have in the rotation, my mind drifted back a few years and thought of a recipe that my fabulous cousin Melayna made me once when I was visiting. She served a mission in Italy, and she described this as the Italian version of mac 'n' cheese - fast, easy, and universally liked. I called her up this week to get the recipe and we tried it out. It turned out so good that we quickly dismissed Bean and Rice Soup from our list of food storage dinners and added Pasta con Ceci to the collection.

The Cast of Characters

2 Tbs. olive oil
4 cloves garlic (or 1 tsp. garlic powder), finely chopped
1 Tbs. basil
1 tsp. salt
2 cans of garbanzo beans
1 lb. pasta

Here's what you do:
In a large saucepan or stockpot on medium heat, heat olive oil. Saute garlic cloves, or if you're doing this food storage style, 1 tsp. garlic powder.

When the garlic starts to get all aromatic on you, add  basil, salt, and garbanzo beans (chick peas) with all their liquid. Simmer this mixture, stirring occasionally for about 10 minutes, or until the garbanzo beans get softer. After 10 minutes or so, take a potato masher to this mixture and mash until about half the beans are mashed. You still want to have some of them intact, so don't go crazy here.

Now add dry pasta and enough water to cover the mixture. Simmer 10 more minutes or until the pasta is cooked through.

You're done! One pot, 20 minutes. That's my kind of dinner. And it's tasty to boot! Matt and I gobbled it right up!
Serve with Blitz Bread for a little extra Italian lovin'.


Beef Enchiladas Recipe

Thursday, December 11, 2008

So I've been accused of adding too many dessert recipes recently, so I thought I'd add a little balance with a good hearty main dish. This recipe is from my Aunt Zina and is in our family recipe book. It took me a few years to try this one, since I had my own enchilada recipe that I was hooked on. However there came a day everyone started complaining whenever I made mine, thus prompting me to branch out and try something new. A gamble that paid off, as my family now looks forward to enchilada night once again!

The ingredients:
1 lb. ground beef (I use ground turkey)
1/2 tsp. salt
1/2 lb. cheddar cheese (reserve 1 cup)
1 small can chopped olives
1 cup onion, chopped
1 dozen flour tortillas

Mix the following ingredients together in a sauce pot, heating just until boiling. Remove from heat.
2-8 oz. cans tomato sauce
1-6 oz. can tomato paste
1 can tomato soup
2 cups water
1/4 cup oil (optional)
1 Tbs. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder (I use a couple of minced cloves of fresh garlic)

Cook beef (turkey) in pan over medium heat until brown. Add salt. Add meat to other ingredients (except cheese and sauce) and mix. Combine sauce ingredients and heat just until boiling.

Add 1 to 1-1/2 cups of sauce to the meat mixture (depending on how saucy you like it).

Place about 1/4 cup of meat mixture into the center of each tortilla, followed by a sprinkling of cheese. Roll and place seam side down into a casserole dish.

Note: I usually heat my tortillas in the microwave for about 1 minute before adding the filling. It makes the tortillas much more flexible and easy to roll.

After your pan is filled with rolled, filled tortillas pour sauce thoroughly over the top. Then sprinkle the remaining cheese over the top. Bake 15-20 minutes or until sauce is bubbling and the cheese is golden brown. .

You may not need all of the sauce or the cheese. We used all of it in this batch and they were dripping with sauce and cheese...not a bad thing in my book, but you could definitely save some for another day if you wished.



Peppermint Angel Food Dessert Recipe

Tuesday, December 9, 2008

This is another recipe from the world famous Lion House cookbook. I've had the cookbook for over 10 years and have grown to love many of the recipes over the years. This is one of those that caught my eye when I was searching for a different recipe. It sounded so yummy and since it's the only time of year we have candy canes in the house I thought I'd give it a try.

The ingredients:

3/4 cup crushed candy canes (if it's not Christmas I'm sure the round peppermint candies would work just as well)
1/2 cup milk
1-1/2 tsp. unflavored gelatin (1/2 envelope)
2 tsp. water
1 pint whipping cream, whipped until stiff
1 angel food cake, sliced into 3 horizontal layers
1/2 cup chocolate syrup

Note: I placed the cake into the freezer for a couple of hours prior to slicing it. It made the job much easier.

Put candy in milk; heat and stir until dissolved.

Soften gelatin in water and add to milk and candy mixture. Chill until it starts to set. Fold into whipping cream.

Spread cream mixture over bottom layer of cake. Drizzle chocolate syrup over whipped cream mixture. Place another layer of cake and repeat. Repeat with third layer.

Cover outside of cake with whipped cream mixture. Chill and serve. Makes 12 serving.



About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

  © Blogger template On The Road by 2009

Back to TOP