Kneaders 4th of July Flag Cupcakes

Featured on Good Things Utah
Prepared by Chef Tami Vincent

White Cake From Scratch
1 ½ unsalted butter, room temp
4 cups sifted cake flour
2 cups sugar
1 teaspoon baking powder
8 egg yolks, lightly beaten
1 teaspoon baking soda
1 1/3 cups sour cream
½ teaspoon salt
2 teaspoon pure vanilla extract

1-Heat oven to 350 degrees.
2-Dust bottoms and sides of cake pans with flour, set aside.
3-Sift together flour, baking powder, soda, and salt, set bowl aside.
4-With electric mixer, cream butter until fluffy, 1 to 2 minutes.
5-Gradually add sugar. Beat for 3 minutes.
6-Drizzle in egg yolks. Beat until mixture is fluffy, another 3 minutes.
7-Alternate adding flour and sour cream into batter.
8-Beat in vanilla, batter is stiff not runny.
9-Divide batter between 20 cupcakes, bake for 20-30 min. Test with toothpick for doneness.
10-Let cool.

Mexican Vanilla Buttercream
12 ounces unsalted butter, softened
1 pound powdered sugar
½ teaspoon Mexican Vanilla

1-Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium.
2-Add sugar, ½ cup at a time, beating after each addition, about 5 minutes. After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium high.
3-Add vanilla, and beat until buttercream is smooth.

Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature and beat on low speed until smooth before using.)

Topping cupcakes
1-Spread frosting on cupcakes.
2-Top 4 cupcakes with blueberries, 8 with raspberries, and 8 with coconut.
3-Arrange on platter to resemble American flag.

Spinach Strawberry Salad Dressing

Brandy Sanders
Lakeview 1st Ward

2 Tablespoons Sesame seeds
1 Tablespoon Poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup white or red vinegar
14 teaspoon Paprika
1/4 teaspoon Worcestershire
1 Tablespoon minced onion
1 cup cashews (or nut of choice)
1/3 cup sugar
garlic wonton strips

Add to spinach salad with green onion and sliced strawberries. Fry cashews with sugar. After tossing, add wonton pieces.

Grand America Macaroni & Three Cheeses

The Grand America Hotel
Executive Chef Phillip Yates

1 qt. Heavy Cream
16 slices White American Cheese
½ cup Sour Cream
2 Tbsp. Dijon Mustard
½ tsp. White Pepper
1½ tsp. Kosher Salt
½ lb. Elbow Macaroni cooked and cooled
Shredded Beehive White Cheddar

In a sauce pan bring heavy cream to a simmer. Add cheese slices one at a time into the cream and stir until melted. Add sour cream, Dijon mustard, white pepper and salt. Fold in desired amount of cooked macaroni and cook until heated. Remove from heat and fold in preferred amount of Beehive cheese & Parmesan to taste.

Frappe

Grandma Blackburn

Maggie loves Frappe so much she asked Grandma to help her write the recipe down so we can make it at home.

1 large box Lime Jell-O
2 cups boiling water
3 cups sugar
8 cups milk
7-Up

Dissolve Jell-O in boiling water and add sugar. Cool. Add milk. Freeze. Mush up and add 7-Up.

YUM, YUM, YUMMO!!

Cheesy Chicken & Rice Casserole

Campbell's

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Serving Suggestion:
Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.

Alfredo: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.

Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.

Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.

Green Bean Casserole

Campbell's Kitchen

Prep: 10 minutes
Bake: 30 minutes
Serves: 6

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions:
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

Tip:
For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

Nutrition Information
Nutritional Values per Serving
Using Campbell's® Condensed Cream of Mushroom Soup: : Calories 161, Total Fat 9g, Saturated Fat 3g, Cholesterol 4mg, Sodium 529mg, Total Carbohydrate 17g, Dietary Fiber 3g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 6%DV, Iron 3%DVNutritional Values per Serving
Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: : Calories 148, Total Fat 8g, Saturated Fat 2g, Cholesterol 3mg, Sodium 431mg, Total Carbohydrate 17g, Dietary Fiber 3g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 7%DV, Iron 3%DVNutritional Values per Serving
Using Healthy Request® Cream of Mushroom Soup: : Calories 149, Total Fat 8g, Saturated Fat 2g, Cholesterol 4mg, Sodium 346mg, Total Carbohydrate 17g, Dietary Fiber 3g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 10%DV, Iron 3%DV

Buttercream Icing

Wilton

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.

instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Peanut Butter Brownie Cupcakes

Paula DeenFood Network

Directions

1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups

Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.

Caramels

Elaine Schofield
Lakeview 1st Ward

1 cup butter
1 1/2 cups white corn syrup
2 cups sugar
1 can sweetened condensed milk

Melt butter in a large, heavy saucepan. Add corn syrup then carefully add sugar, stirring so that you do not get sugar crystals on the sides of the pan. Bring to a full boil then turn the heat down to medium. Gradually add the sweetened condensed milk, stirring constantly. Continue stirring until the mixture reaches 232 degrees (Lakeview, Utah altitude). This is just a few degrees above soft ball. Pour immediately into a buttered 9x9x2 inch pan (9x13 works as well). Cool then cut into squares and wrap in waxed paper.

Variations:
*substitute 1 cup of brown sugar for one of the cups of white sugar
*add 2 squares of baking chocolate when adding sugar to make chocolate caramels
*add 2 teaspoon anise extract and 2 Tablespoons black paste food coloring when the caramels are cooked to make licorice caramels.

If thermometer in water boils at less than 212 subtract difference from recipe. Soft ball is 228 degrees in Lakeview.

Chocolate Chex Caramel Crunch

General Mills

8 cups Chocolate Chex cereal
3/4 cup packed brown sugar
6 Tablespoons butter
3 Tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.

In 2-cup microwavable cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.

In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth. Drizzle over snack. Refrigerate until set. Store in tightly covered container.

16 servings (1/2 cup each)

Chicken Gary

Mom
Daily Herald Newspaper

6 chicken breasts
flour
1/4 cup butter
1/4 cup dried onion flakes
salt & pepper to taste
2 pints whipping cream
1/2 to 1 cup Parmesan cheese

Coat each piece of chicken in flour and place in 9x13 pan. Melt butter and pour over chicken. Sprinkle with onions and salt & pepper. Pour cream over chicken and sprinkle liberally with Parmesan cheese.

Bake at 400 degrees for 15 minutes. Cover with aluminum foil and turn oven down to 325 degrees. Bake chicken for 25 more minutes.

Serve over rice with a side of broccoli and a spinach salad.

NOTE: Mom made this first and said it was too much cream for a 9x13 pan. It almost went over the sides. I decided to divide the chicken into two pans and then continue as directed. It worked well. Since I did not have onion flakes and I have two girls that won't eat onion I decided to grate some onion over the chicken. It worked well. No one knew the difference!

Honey Chicken

Kristie Tomlinson

4 boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Bisquick
2 teaspoons ginger
1 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons vegetable oil

Mix Bisquick, ginger, salt and pepper. Coat chicken in honey, then dip and coat in Bisquick mix. Lightly brown on both sides in oil (heat oil on medium heat. Cook chicken about 1 minute on each side). Place in 9x13 pan lined with foil. Bake at 350 for 20-30 minutes.

Cheesy Chicken & Broccoli Bake

Kraft/Velveeta


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
COMBINE remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.
BAKE 40 min. or until chicken is done.

Kraft Kitchens Tips:

Substitute 3/4 cup CHEEZ WHIZ Cheese Dip for the VELVEETA.

Chicken & Green Bean Bake
Omit VELVEETA. Prepare as directed, using STOVE TOP Traditional Sage Stuffing Mix and substituting frozen green beans for the broccoli.

Substitute frozen mixed vegetables, thawed and drained, for the broccoli florets.

Maple Teriyaki Salmon Fillets & Noodle Rice Pilaf

Taste of Home

1/3 cup apple juice
1/3 cup maple syrup
3 tablespoons soy sauce
2 tablespoons finely chopped onion
2 garlic cloves, minced
4 salmon fillets (about 2 pounds)

In a bowl, combine the first five ingredients. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate for 1-3 hours.

Drain and discard marinade. Broil salmon 4-inches from the heat for 5 minutes. Baste with reserved marinade. Broil 10 minutes longer or until fish flakes easily with fork, basting frequently. Yield: 4 servings.

Noodle Rice Pilaf
Taste of Home

1/4 cup butter, cubed
1 cup uncooked long grain rice
1/2 cup uncooked fine egg noodles or vermicelli
2-3/4 cups chicken broth
2 tablespoons minced fresh parsley

In a large saucepan, cook and stir the rice and noodles in butter for 3-4 minutes or until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley. Yield: 4 servings.

Taco Ring

Pampered Chef

1 lb ground beef
1 pkg taco seasoning mix
1 cup (4 oz) cheddar cheese
2 Tbsp water
2 8 oz refrigerated crescent rolls

Garnish:
Green bell pepper
Salsa
Lettuce
Tomato
Chopped onion
Pitted ripe olives
Sour Cream

Preheat oven to 375. Brown ground beef and drain grease. Stir in taco seasoning, water and cheese. Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone with wide ends overlapping in center and points toward the outside. There should be about a 5 inch diameter in the center.

Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath the wide end. Bake 20 to 25 minutes or until golden brown. You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream, olives, etc.