Sister Acra's Delicious Oatmeal Cookies & Raisins

Sister Acra is 95 years young and serves at the Columbia, South Carolina Temple.  Almost every Thursday morning she brings her famous oatmeal cookies.  She shared her recipe with me and I feel honored to be able to post it on my blog.

Sister Acra's Delicious Oatmeal Cookies & Raisins

2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks butter
1 cup firmly packed brown sugar
1/2 cup white sugar
1 Tablespoon vanilla
3 Tablespoons milk
2 large eggs
3 cups old fashioned oats
1 cup raisins

Put together flour, salt, cinnamon, baking powder, baking soda, oats and raisins, set aside.  Mix butter, sugars, eggs, vanilla and milk.  Add dry ingredients and mix well.  Drop onto lightly greased pan.  Bake at 375 degrees until lightly brown on edges (about 10 - 12 minutes).

Turtle Cake

I love baking and eating cake, but I wanted to make something I had never made before.  I came across this Turtle Cake in  an old cookbook from church.  The ingredients sounded delicious--German chocolate cake, chocolate chips, caramels, nuts.  I had to try it and it was a winner!  I've already made it several times.
WARNING:  This cake can be addictive!

Turtle Cake

1 box German chocolate cake mix (I use Duncan Hines)
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I used pecans)
1 cup milk
1 (14 oz) package caramels

In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes. 
In the meantime, mix cake according to directions, adding vanilla.  Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan (I use Baker's Joy).  Bake about 10 - 12 minutes at 350 degrees.
When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake.  Sprinkle with chocolate chips and nuts.  Pour remaining batter over sauce.  Bake about 20 - 30 minutes more, until done.

Icing:
1 stick butter
3 1/2 Tablespoons cocoa
1 box confectioners sugar
1/3 cup milk
Dash of salt
1 cup chopped nuts (optional)
Bring butter, milk, cocoa and salt to a boil over medium heat.  Add sifted confectioners sugar (I never sift mine).  Pour over cake while both are hot.  Sprinkle with nuts. (You can mix the nuts in when you add the confectioners sugar if you'd like.)

**This cake is so moist and delicious.  You can't eat just one piece!

Cheesy Nacho Chicken Rotini

I love when I find a good recipe while browsing through a magazine at the doctor's office.  This was in Better Homes and Gardens and I've seen it in other magazines as well.  It is so easy and it uses the Rotel tomatoes and Velveeta cheese I love in my Nacho Cheese Dip recipe.  I think it tasted even better the next day and I even liked it cold. 

Cheesy Nacho Chicken Rotini

4-5 boneless, skinless chicken breasts, cut into 1 inch pieces
2 cups water
3 cups rotini pasta, uncooked
1 package (16 oz.) frozen broccoli, cauliflower, carrot blend
1 can (10 oz.) Rotel diced tomatoes and green chilies, undrained\
1/2 pound Velveeta, cut into 1/2 cubes

Spray a large skillet with cooking spray.  Cook and stir chicken on medium-high until no longer pink (about 5 minutes).
Stir in water and bring to a boil.  Add pasta and stir.
Cover and simmer on medium-low heat 10 minutes or until pasta is tender.  Add remaining ingredients and stir.
Cook, covered for 5-10 minutes or until Velveeta cheese is completely melted and vegetables are crisp-tender.  Stir frequently.

Microwave Fudge

You mean I have been slaving over making fudge and you can make it in the microwave--no stirring, no sweating, no reading the candy thermometer!  Yes, it's true and here is the easy recipe for you to try it for yourself.  It has a little different texture than the Fantasy Fudge I make at Christmas, but it tastes just as delicious.

Microwave Fudge

1 (1lb.) box powdered sugar
1/2 cup cocoa
1/4 cup canned milk
1 stick butter
1 teaspoon vanilla
1/2 cup nuts, optional

Combine sugar and cocoa in a glass bowl.  Stir together.  Add milk and butter on top and put in the microwave on HIGH for 2 minutes.  Stir together.  Add vanilla and nuts.  Stir and put in 8 x 8 inch dish.  Chill 1 hour, then score.

Very Moist Coconut Sheet Cake

We had a delicious dessert at one of our Relief Society activity nights.  This coconut cake is so moist and yummy!  Yes, this cake is to die for.  Wait and see!

Very Moist Coconut Sheet Cake

1 Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)

Mix together all ingredients until smooth and creamy.  Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.)  Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.

1 can of cream of coconut
1 can of sweetened condensed milk

Mix these two ingredients together.  Poke holes in the hot cake and slowly pour this mixture over the cake.  Let cake cool and then frost with the following:

8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)

Refrigerate at least 8 hours before serving.  Even better the next day!

Asian Pasta Salad with Chicken

Okay!  Talk about a delicious pasta salad--This is it!!  My friend, Judy, shared this recipe with me and it has become one of our favorites.  It makes a huge bowl so this is a good salad to take to any covered dish activity. 

**You have to make this salad the day before, so you need to plan ahead when you make it.

Asian Pasta Salad with Chicken

16 oz. bow tie pasta, cooked and drained
3 small cans mandarin oranges, drained 
1 (18 oz) bunch of fresh spinach
1/2 cup chopped parsley
4-5 green onions, chopped
1/2 - 1 cup honey roasted peanuts
1 can water chestnuts, drained and chopped
1 (5 oz) bag crasins
6 chicken breasts, cooked and cubed (I used my George Forman Grill)

Dressing:
1 cup vegetable oil
2/3 cup teriyaki sauce
6 tablespoons sugar
1 teaspoon salt
dash of pepper

Marinate cooked chicken and pasta in 3/4 of the dressing  (about 1 1/2 cups) over night.  Add other ingredients and remaining dressing then serve.

Leila's Swiss Chicken

The other day when I was looking through some of my old cookbooks to find something to make for dinner, I found a piece of paper with this recipe written on it.  It was a recipe I got probably 15 years ago from my dear friend, Leila, who lives in Utah.  I remembered how delicious it was and decided to make it.  Wow!  It was not only delicious, but it brought back wonderful memories of a special family who we will love forever.

Leila's Swiss Chicken

6 - 8 boneless chicken breasts
6 - 8 slices of deli sliced Swiss cheese
1 can cream of chicken soup
1/2 cup water
1/2 - 1 package Pepperidge Farm Herb Seasoned Stuffing Mix
1/2 - 1 stick melted butter

Place chicken breasts in a baking pan and layer cheese slices over each breast individually.  (I did put salt, pepper, and garlic powder over chicken before I put on the cheese.)

Mix soup and water.  Drizzle over each breast, covering all.

Crush the stuffing and mound over each breast

Drizzle melted butter over each breast and bake at 350 for 50 - 55 minutes.

Aunt Elaine's Broccoli Slaw

My sister-in-law, Elaine, is a great cook.  Every family reunion she makes this delicious Broccoli Salad that everyone loves.  It's easy and delicious and I know your family will love it, too.

Aunt Elaine's Broccoli Slaw

1 - 2 bags of broccoli slaw
1/2 cup oil (I use canola oil)
1/4 cup balsamic vinegar
1 packet of Ramen Noodles, chicken flavor (orange package)
1/4 cup sugar
2 Tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup sliced almonds

To make dressing, mix together the oil, balsamic vinegar, sugar and flavor packet from the Ramen Noodles.  Mix well and set aside.

Crunch the noodles from the Ramen Noodle package. (I put them in a Ziploc bag and bammed the noodles with the handle of a knife.)  Add sunflower seeds and sliced almonds, then mix with the 2 Tablespoons of melted butter.  Spread on a baking sheet and bake at 350 degrees for 5 - 10 minutes.  Set aside.

When ready to serve, put broccoli slaw in a bowl and put the noodle, sunflower, almond mixture on top.  Pour the dressing over the slaw and noodle mixture.  Mix well and serve.
Crunchy and delicious!

**This slaw is best if eaten right away.  It's not as good the 2nd day because it loses it's crunch.  But don't worry, there probably won't be any leftovers anyway!.

Noel Loaf Cake

One last Christmas recipe--I know, I know--it's almost Easter.  Where are my Easter recipes?  Maybe I can get those to you by Christmas!  HAPPY EASTER!

Noel Loaf Cake

1 (6 oz.) jar red maraschino cherries
1 (6 oz.) jar green maraschino cherries
1/2 cup butter, softened
1 1/3 cup sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream
1/2 teaspoon vanilla extract

Drain cherries well and finely chop.  Press gently between paper towels to absorb excess juice. Set aside

Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar and beat until light and fluffy.  Add eggs, one at a time, beating until the yellow yolk disappears.

Sift together flour, salt, and baking soda.  Stir in chopped cherries.  Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Beat batter at low speed just until blended after each addition.  Pour batter into a greased and floured 9 x 5 inch loaf pan.  Bake at 325 degrees for 60 - 70 minutes, until toothpick inserted in center of cake comes out clean.  Cool in pan for 10 minutes.  Remove from pan and cool completely.

Chex Peanut Butter and Chocolate Blast

I was looking for some Christmas munchies and came across this Chex recipe at www.chex.com.  Everyone loved it.  Usually when you make something like this everyone eats the candies and peanuts and you're left with the cereal.  With this mix, everyone loved the coated cereal and left the candy and nuts. Go figure!


Chex Peanut Butter and Chocolate Blast

6 cups Rice Chex cereal
1 cup white vanilla baking chips (8 oz.)
1 cup peanut butter chips
1 cup M & Ms (I used red and green for Christmas)
1 cup dry-roasted peanuts

Line 2 cookie sheets with waxed paper or foil.  Place 3 cups cereal in a large bowl.  In a small microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute or until chips can be stirred smooth.  pour melted chips over cereal in bowl.  Stir to evenly coat.  Spread mixture in single layer on one of the cookie sheets.  Refrigerate 5 minutes or until set.

Repeat the above using the remaining cereal and the peanut butter chips.  Refrigerate 5 minutes or until set.

Gently break up coated cereal into large bowl.  Add candy and peanuts.  Stir gently to combine.  Store in an airtight container.