Montana Moose Poop (or elk poop)

Montana Moose Poop 

Liv

I got this recipe from my piano teacher and the first time we made was at my 8 year old birthday party.

photo courtesy of the internet-- north dakota kitchen

Ingredients:

10 cups of cocoa puffs

2 cups of corn syrup

1 1/2 cups of sugar

1 1/2 cups of peanut butter

2 cups of dry roasted peanuts

Line jelly roll pan with parchment paper. (Don't use waxed paper as a substitute. It won't work!)
In a really large bowl, pour 10 cups of cocoa puffs.

Combine corn syrup and sugar in a pan on the stove top. Stir and bring to a boil. Add peanut butter, stir 'til melted. Add peanuts, stir to combine.

Pour over cocoa puffs. Stir to coat. Pour into prepared pan (you may have to press it down.) Let cool. Cut into bars and enjoy!

LKP

  

Eclair Sheet Cake

Eclair Sheet Cake
Noah

Noah's new favorite dessert that a lady in our ward makes- I haven't actually made it but he's eaten it and gone on and on about it a couple of times so I asked her for the recipe....

photo courtesy of the internet 

Cake Ingredients: 

1 cup of water

1 stick of margarine

4 eggs 

1cup of flour 

Cake Prep: 

Bring water and margarine to boil add flour and mix into a ball. Cool slightly.  Add eggs 1 at a time and mix with fork

Spread into lightly greased 11 x 11x 1inch cookie sheet. (I think a large cookie sheet aka jelly roll pan works fine!)  Bake 400° fahrenheit for 15 - 20 minutes. Press down bumps with a spoon and cool.

Filling Ingredients:

1 (8oz) package of cream cheese (softened)

3 cups of milk

2 small packages of Instant French Vanilla pudding

Filling Prep:
Mix filling with electric mixer at medium.
Spread on cooled crust.

Top with 8oz container whipped topping and at serving time drizzle hershey's chocolate syrup over top then run knife through to create design.

This was (almost totally) entered by Liv.
   

Chocolate Caramel Cake

CHOCOLATE CARAMEL CAKE

Esther

1 chocolate cake mix (German chocolate, Devil’s Food, etc.)

1 tub cool whip (8-12 oz)
1 jar caramel ice cream topping
1 can sweetened condensed milk
1-2 Score or Heath candy bars (or a package of chocolate covered toffee bits)

Cook cake mix as directed. Cool. Poke several holes in cake with a fork. Then pour sweetened condensed milk all over cake, evenly spreading (you do not need to use whole can if you don’t want to). Pour caramel over cake, spreading evenly (do not need to use entire bottle). Let sit for about 5 minutes and the spread cool whip over entire cake, spreading evenly. Break up candy bar(s) into small pieces and sprinkle randomly over cool whip. Refrigerate when not serving. Cover. DELICIOUS!

***Georgia’s Note: Or more properly known as Better Than Sex Cake or BTS

Bacon and Cream Cheese Stuffed Mushrooms

BACON AND CREAM CHEESE STUFFED MUSHROOMS

Georgia

 

 

Ingredients

• 8 oz bacon
• 1/2 cup finely minced sweet onion
• 1 clove garlic, minced
• 16 oz white button mushrooms
• 4 oz cream cheese
• 1/4 cup grated parmesan cheese
• salt and pepper

Instructions

1. Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot.

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http://www.mountainmamacooks.com/2011/02/bacon-and-cream-cheese-stuffed-mushrooms/

Cheesecake Stuffed Strawberries

CHEESECAKE STUFFED STRAWBERRIES

Georgia

 

http://www.thesweetslife.com/2011/08/cheesecake-stuffed-strawberries.html

Ingredients:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Chipotle Chicken Tostada Bites

CHIPOTLE CHICKEN TOSTADA BITES

Georgia

http://kelseysappleaday.blogspot.com/2011/04/chipotle-chicken-tostada-bites.html

 Ingredients:

1/4 c. plus 2 TBSP chipotle salsa, pureed (I like Herdez brand)
1 large boneless, skinless chicken breast
2 avocados
zest and juice of one lime
2 TBSP red onion, finely minced
1 clove garlic, pressed or finely minced
1 Roma tomato, seeds removed, finely chopped
2 TBSP fresh cilantro, minced
1/2 jalapeno pepper, seeds and ribs removed, finely minced (optional)
1/4 tsp. cumin
salt and pepper, to taste
24 round tortilla chips
24 cilantro leaves, for garnish

Directions:

1.  The night before serving, pour 1/4 c. pureed chipotle salsa over the chicken breast and allow to marinate, tightly covered, in the refrigerator.  Turn once during marinating time.
2.  Cook the chicken, covered, in a saute pan.  Allow to cool, then shred.  Mix shredded meat with remaining two TBSP salsa.
3.  While chicken is cooling, make guacamole by combining all remaining ingredients (except chips) in a nonreactive bowl.  Mix together with a fork, leaving only small chunks.  Adjust salt and pepper as desired.
4.  Just before serving, top each chip with a generous TBSP each of guacamole and chicken.  Top with a cilantro leaf and arrange on a platter.

Lime Rice

LIME RICE

Georgia

I use this one with Noah and Whitney’s Café Rio Burritos. I make the rice to go in the burritos, instead of just plain rice. I cheat and sauté and then throw everything in the rice maker. This makes more than you will need for one pan, so I freeze the other half, and use it the next time I make them.

 

In saucepan sauté:
1 Tbsp. Butter
½ yellow onion, chopped
2 cloves garlic, minced

In large pot, bring following to boil:

3 1/3 c. water

4 tsp. chicken bouillon
¼ c. bunch cilantro, chopped (I skip this, cause I really don’t like cilantro)
1 tsp. cumin
1 small can diced green chilies
½ Tbsp. lime juice
¼ tsp. salt

Add sautéed onion and garlic to boiling water, then add 1 ½ c. long grain rice. Reduce heat, cover, and simmer for about 30 minutes.

Cafe Rio Burritos

CAFÉ RIO BURRITOS

Noah 

(This recipe is a pain because there is a lot of steps, but Noah loves it—so I always try to make a pan for that night and freeze another pan for later.)

2 ½ lbs. pork, chicken, or beef

1 pkg large tortillas

2 (15 oz.) can mild enchilada sauce (at Café Rio they use the green stuff—we’ve always used red though)

½ c. brown sugar

1/3 lbs. shredded Monterey jack cheese (or just whatever cheese you’ve got)

2 cans black beans

1 ½ c. rice

1 bunch cilantro, chopped (optional)

Meat Portion

Cube 2 ½ lbs. or pork and place in crock pot with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on high for 4 hours or low for 8 hours. Remove, drain and shred pork into a large mixing bowl.

** Or, we really like to use chicken (just boiled and then shredded) and beef will work too.**

In a separate bowl mix ½ to ¾ of the enchilada sauce with ½ c. brown sugar. We like the sauce pretty sweet so we add a bit more sugar (to taste, if you will). Pour sauce over meat and mix well.

Other Fillers

Cook rice as you normally would. We use jasmine rice. For extra flavor you can add chicken bouillon cubes to the water, or cook the rice in chicken broth.

Drain and heat 2 cans black beans on the stove top or in the microwave (when I use only one I always end up with too much meant and rice and not enough beans.) Season beans with salt, pepper, garlic, etc. (I’ve even added bacon and a little of the enchilada sauce to the beans.)

Heat oven to 350. Grease a 9x13 pan. Pour ½ c. of sauce into the pan (again we like all the sauce to be sweetened, so I add some brown sugar here too, a bit less than I add to the meat sauce though—but it’s not what the real recipe calls for). Fill each tortilla with cheese, rice, cilantro, beans, then meat. Roll and place in pan. Top burritos with remaining sauce and cheese. Heat through (approx. 20 minutes.)

Garnish burritos with lettuce, tomatoes, avocados or guacamole, salsa, and sour cream.

Turkey Roll-Ups &/or Chicken Puffs/Pillows

TURKEY ROLL-UPS & CHICKEN PUFFS/CHICKEN PILLOWS

Georgia & Shauna

I combined these recipes, because they are the same thing, I just took the “healthier/tastier” options on both of them and made them one recipe.

2 cups/3 lbs. cooked chicken (I boil this with chicken bouillon, garlic salt, and salt and pepper)

1 Tbsp. butter

6 oz. cream cheese

½ tsp. pepper

4 oz. can mushroom pieces

2-3 packages or crescent rolls

More melted butter

Seasoned bread crumbs

Sauce:

1 can cream of mushroom/ chicken

½ tub of sour cream

1 soup can of milk

Optional – lemon juice

Melt together butter, cream cheese and pepper. Stir in mushrooms and chicken. Roll out crescent rolls. Put spoonful of chicken mixture on wide end of triangular roll. Roll up the roll; pinch sides to seal shut. (There is no neat way to do this, just try to incase the chicken mixture in the crescent roll. No matter how bad they look, they turn out looking fine after being cooked.)

Dip in melted butter. (I forgot to do this once, and have never done it since, I just roll in crumbs and call it good). Roll in seasoned bread crumbs (I don’t ever season them either, I just use regular bread crumbs). To make your own bread crumbs, add parsley, oregano, and pepper to your bread crumbs.

Bake at 350º for about 17 minutes.

For gravy, mix cream of chicken/mushroom soup with milk, sour cream, and lemon juice. Pour over puffs before serving.

Oreo Fudge Bars

  OREO FUDGE BARS

Georgia

 

 

1 16 oz. package of Oreo cookies

1 stick butter, melted

¼ tsp. salt

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

¾ cup semi-sweet chocolate chips

½ cup milk chocolate chips (could use another ½ cup semi-sweet chips if you like)

½ cup mini chocolate chips

 

Preheat the oven to 325. Line a 9x13 pan with foil and lightly spray with Pam. Set aside 6 Oreo cookies for the toppings. In a small food processor grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs. Add the salt to the crumbs and stir to combine. Melt butter and gently stir together with the cookie crumb mixture. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.

 

Over a double boiler or in the microwave, melt ¾ cup semi-sweet and ½ cup milk chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. (To do this in the microwave, put in a glass bowl, and put the microwave to 50% power, and melt one minute at a time, and stir in between each minute, when it gets close to being all the way melted, just stir for a long time, and the chips will melt)

 

Spread evenly over the prepared cookie crust. Sprinkle the mini chocolate chips and Oreo cookie chunks over the top of the filling. Press down gently into the chocolate topping. Bake for 20-22 minutes in the oven. Allow to cool on counter for 1 hour. Chill in fridge until completely cold and se before cutting into bars or it will make a big mess.

 

*These aren’t very good hot from the oven, but are great after chilling and the filling has set.

Slow-Cooker Barbecue Pulled Pork Fajita

SLOW-COOKER BARBECUE PULLED PORK FAJITA

Amber

1 pork boneless loin roast (2 ½ pounds), trimmed on fat

1 medium onion, thinly sliced

2 cups barbecue sauce

¾ cup Old El Paso Thick n’ Chunky salsa (or whatever salsa you have around)

1 Tbsp. chili powder

1 tsp. ground cumin

1 bag (1 pound) frozen stir-fry bell peppers and onions

½ tsp. salt

18 flour tortillas (8-10 inches in diameter)

Shredded cheese, if desired

Guacamole, if desired

Sour cream, if desired

Directions:

1.      Place pork in 3-4 quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pout over pork and onion.

2.      Cover and cook on Low heat setting 8-10 hours.

3.      Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.

4.      Using slotted spoon to remove pork mixture from cooker, fill each tortilla with ½ cup pork mixture. Serve with cheese, guacamole and sour cream.

Apple Nachos

APPLE NACHOS

Georgia

If you're like me at all, I'm always looking for good appetizers to serve at little get togethers. This one was fast and simple, and the best part is they were tasty!!!

http://lexiscleankitchen.com/2014/08/22/healthy-food-friday-apples-apple-nachos-kid-friendly-apple-snacks/

Ingredients:

2-3 apples (I like Honeycrisp)

½ cup dark chocolate melted (I used milk, I like it better than dark)

¼ cup nut butter, melted

¼ cup homemade caramel (I forgot this, and they still tasted delicious)

2 Tbsp. coconut

2 Tbsp. nuts

2 Tbsp. golden raisins (or just plain raisins)

Instructions:

1.      Slice apples into thin wedges, and arrange on plate.

2.      Drizzle chocolate, nut butter, and caramel

3.      Top with desired toppings and serve

Note: Topping options are endless!