Hot Spiced Punch

This is a classic Monson recipe. We have had it every winter since I can remember. It's a great hot punch (kind of like a wassil) that is fantastic served with fresh cinnamon rolls, poppy seed cake, or with a couple of Christmas cookies. It makes even the coldest winter day seem a little bit better. It makes a ton, so if you're not planning on serving it to a big group, I'd recommend at least halving the recipe.


Hot Spiced Punch
Serves about 30

5 Quarts Water
1 tsp. ground cloves
2 sticks cinnamon
4 cups sugar
6 lemons, juiced
6 oranges, juiced
1 large can pineapple juice

Boil water, sugar, cloves, and cinnamon together for 5 minutes. Add teh juices. Cook until heated through. Serve hot or cold. Keep refrigerated.

Oreo Truffles

I made these last year for Christmas, but in the midst of the 45 or so other things I cooked for our massive holiday party, they kind of got lost in the mix. I found Oreos for a great deal and decided to whip some up for New Year's Eve this year...and then wondered how I ever survived without them for so long. They were gone quickly, and I found myself making another batch just two days later because I didn't get enough of them the first time. They are super easy and have only three ingredients, you can't go wrong here! I adapted the recipe slightly from Kraft Foods; I added extra cream cheese because I like the truffles soft in the center so they're melt-in-your-mouth delicious.


Oreo Truffles
Makes 50-60 truffles

1 package Oreos
1 1/2 pkg. (12 oz. total) cream cheese, softened
12 oz. chocolate (I used half milk chocolate and half semi-sweet chocolate, I also did some with white chocolate and they were all great)
1 oz. white chocolate

1. In bowl of food processor, finely crush Oreos. Mix thoroughly with cream cheese until all the crumbs are mixed in and no white streaks are visible. Form into small balls (I used a small cookie scoop and then rolled them into balls) and place on parchment lined baking sheet. Refrigerate for at least 2 hours or overnight.
2. Melt 12 oz. chocolate over double boiler, stirring constantly. Dip each truffle into chocolate using a spoon, being sure to tap against the side of the bowl to remove excess chocolate. Drop onto parchment lined baking sheet. Repeat with remaining truffles.
3. Melt 1 oz. white chocolate. Pour into ziploc bag and make a tiny hole in the corner. Drizzle over chocolates. Refrigerate until ready to serve, up to 72 hours (if they last that long!)

Sticky Chicken

My little sister Krista introduced this to us. It's delicious. It's pretty much a souped-up version of sweet-and-sour chicken. Make it. Enjoy it. And if there are more than four of you double the recipe. Even if there are only two of you, you might want to double it. It makes delicious leftovers! The sauce is also delicious over rice, with eggrolls, or with won-tons. Enjoy!

Sticky Chicken

Sauce:
2/3 cup sugar
1/2 cup white vinegar
1/2 cup ketchup
1 Tb. soy sauce
dash salt
1/4 cup pineapple juice
1 small can pineapple tidbits, drained (optional)
1 medium green pepper, chopped (optional)
1/2 medium onion, chopped (optional)

Chicken:
1 lb. boneless, skinless chicken tenders
2 eggs
1/4 cup cornstarch or flour
1/4 tsp. paprika
1/8 tsp. salt
1/8 tsp. onion powder

1. Preheat oven to 350 degrees. Spray 9x13 inch baking dish with cooking spray.
Combine sauce ingredients in a saucepan and bring to a boil. Boil for 2 minutes. Set aside.
3. Beat eggs in a shallow dish. Combine cornstarch or flour, paprika, salt, and onion powder in another shallow dish.
4. Dip each chicken tender in cornstarch mixture, then in eggs. Fry each piece in oil until brown. Put into prepared pan. Repeat with remaining chicken.
5. Pour sauce over the chicken, making sure they are all well coated. Bake for 45 minutes. If using pineapple, green pepper and/or onions steam in microwave for 3 minutes, then stir into chicken/sauce mixture. Serve over rice with stir fried vegetables.

Chocolate Wonder

My little sister made this over the Thanksgiving weekend, and ever since I tasted it I have been craving it. I got the recipe from her (a recipe from her husband's family, one of his favorite desserts) and made it yesterday. It's already half gone. Oops :)

Chocolate Wonder

First Layer:
1/2 cup butter, softened
1/2 cup chopped nuts (pecans or walnuts)
1 cup flour

Combine until crumbly, pat into bottom of 9x13 pan. Bake at 300 degrees for 25 minutes. Cool completely.

Second Layer:
1 cup powdered sugar
8 oz. cream cheese
1/2 large pkg. (16 oz.) Cool Whip

Combine powdered sugar and cream cheese. Add Cool Whip and spread over crust.

Third Layer:
2 pkg. instant pudding (1 large, 1 regular)
3 cups milk

Mix. When set, pour over the second layer.

Fourth Layer:
1/2 large package Cool Whip
Chocolate shavings and/or additional chopped nuts for garnish

Spread over pudding layer. Sprinkle with additional chopped nuts and/or chocolate shavings.

One Pan Taco Dinner

Sorry, no picture today. I'm currently on bed rest (have been for the past week and a half) so I haven't been able to do much cooking lately. This is one of our favorite quick and easy meals. It's fast, flavorful, and we always have the ingredients on hand. I hope you enjoy it as much as we do!

One Pan Taco Dinner

1 lb. ground beef

1 medium onion, chopped

1 pkg. taco seasoning mix

1 cup salsa

2 cups minute white rice, uncooked

1 cup shredded cheddar cheese

2 cups shredded lettuce

1 large tomato, chopped

Optional Toppings

sour cream

avocado

tortilla chips

cilantro

olives

1. Brown meat and onion in large skillet on medium-high heat; drain.

2. Add 2 cups water, seasoning mix, and salsa. Bring to a boil.

3. Stir in rice. Sprinkle with cheese; cover. Cook on low heat 5 minutes, until rice is completely cooked and soft. Top with lettuce, tomato, and desired optional toppings just before serving.

Baked Beans

Hello friends! I've missed you! Sorry that it's been so long since I've written. Here's the thing: I'm 13 weeks pregnant and food is just not appealing to me right now. But, today I had a hankering for some baked beans so I whipped these up for dinner. This recipe comes from my mother-in-law Sandy. The first time she made these baked beans, I begged for the recipe, and I've never gone back. I know there are some kind of strange ingredients in this recipe, but trust me, these are delicious. Enjoy!

Baked Beans

4 small (or 2 large) cans Pork & Beans
1 medium onion, finely chopped
1/2 pound bacon, diced
1/3 cup molasses
1/2 lemon, juiced
1 Tb yellow mustard
1/2 cup ketchup
1/2 cup brown sugar
2 tsp. parsley flakes

1. Preheat oven to 350 degrees.
2. Cook bacon & onion in large skilled. Drain.
3. In large casserole dish or 9 x 13 pan combine all ingredients. Mix well. Cover with tinfoil.
4. Bake for 1 hour. Remove foil and bake for another 30 minutes.

Lemon Fruit Salad

Let's just say this. This is my very favorite part of Thanksgiving dinner. I love it. Can't get enough of it. And look forward to it all year long. It's a classic from my Aunt Mary. Make it. Enjoy it. Love it. Come back for more. Sorry about the horrible pictures...just know it's amazing.

Lemon Fruit Salad

1 can lemon pie filling
1 8 oz. package cool whip
1 lb. strawberries, sliced
3 bananas, sliced
1 can mandarin oranges, drained
1 1/2 cups pineapple chunks
2 cups miniature marshmallows

Combine all ingredients. Refrigerate until ready to serve, not more than 12 hours. Enjoy!