Aunt Mamie's Banana Bread

5 bananas, mashed
4 eggs
1 tsp vanilla
1 cup sugar
1 cup butter or margarine
1 tsp salt
2 tsp baking soda
4 cups flour
1 cup chopped nuts

Blend together and bake at 250 for 1 1/2 hours.

from Helen Macfarlane who got it from Kevin

Grandma Mary's Peppermint Bark

1 pkg white choc chips
24 starlight peppermints

Melt chocolate chips and stir until smooth (microwave or double boiler).

Put mints in a bag and break them up with a hammer. Put them in a strainer to remove big chunks. Stir peppermint dust into white chocolate and pour out onto foil. Sprinkle remaining candy on top.

from Helen Macfarlane who got it from her mother

Microwave Caramel Popcorn

10 marshmallows
1/4 cup brown sugar
1/4 cup butter
1/2 tsp vanilla
1 pkg microwave popcorn

Cook popcorn in microwave and leave in bag. Put other ingredients in a microwave dish and cook 1 minute. Stir and cook in 30 second increments until melted. Put popcorn in a bowl (I shake the bag so the seeds go to the bottom and then try not to let any get in the bowl). Pour caramel mixture over the top and stir.

from Helen Macfarlane

Helen's Artichoke Dip

1 1/2 cups artichoke hearts, chopped (about one can, use NON marinated)
1 4oz can diced green chilis
1 cup Parmesan cheese
1 cup mayonaise

Blend well and bake until heated through (bubbling in center). Serve with crackers. I like Triscuit triangles best.

from Helen Macfarlane

Blue Cheese Ball

1/2 lb blue cheese, or cheddar cheese or half and half.
1/4 lb butter
1/2 lb cream cheese
2 Tbsp Sherry (or cooking sherry or none)
1/2 tsp dry mustard

Blend in food processor. Chill for several hours. Roll in fresh parsley, chives and chopped pecans.

from Helen Macfarlane

Party Cheese Ball

8 oz softened cream cheese
8 oz shredded sharp cheddar cheese
1 Tbsp finely chopped onion
1 Tbsp chopped red bell pepper
2 tsp Worcestershire sauce
1 tsp lemon juice
Dash ground red pepper (cayenne)
1 cup chopped pecans (toasted if desired)

Beat cream cheese and Cheddar in small bowl with mixer until well blended. Add all remaining ingredients except nuts. Mix well. Refrigerate several hours. Shape into ball; roll in nuts. Serve with crackers.

from Helen Macfarlane

Sister Nance’s Canned Salsa

7 quarts Roma tomatoes, chopped
2 cups lemon juice
3 cups green peppers, chopped
½ cup jalapeno, chopped
5 cups onion, chopped
2 Tbsp cilantro
2 Tbsp cumin
3 Tbsp oregano
2 Tbsp salt
4 Tbsp sugar
2 Tbsp crushed red pepper
2 Tbsp garlic

Mix, simmer together for at least 20 minutes. Process 55 minutes in pint jars.

from Helen Macfarlane and her friend Michelle Laraway

Brownies

Why I don't buy boxed brownies anymore -- these are so easy!

1 cup melted butter
2 cups sugar
1/3 cup cocoa powder
4 eggs
1 tsp vanilla
2 cups flour
pinch of salt

Mix butter, sugar and cocoa. Add eggs one at a time, mixing well after each egg. Add vanilla. Add flour and salt and mix just until blended. I've found it's a good idea to mix really, really well before adding the flour, then mix just enough after adding flour. If I mix too much after, the brownies have a flaky layer on top.

Bake in a greased 9x13 pan at 350 for 30 - 35 minutes. When doubling (which is always a good idea!), bake in a greased sheet cake pan (about 12x15) and cook for same time.

Our favorite frosting with these is Betty Crocker Classic Chocolate. We've tried several different types of chocolate but this is the best.

Tri Tip Marinade

1 bottle Balsamic vinaigrette
1 small bottle Kikkomon baste and glaze
½ cup brown sugar
3 Tbsp Montreal steak seasoning

Mix, coat, marinate for five hours. Take out of fridge 45 minutes before cooking. Grill, turning three or four times, until internal temp reaches about 155.

After I buy the meat, I like to put the marinade in a baggy with the meat and stick it in the freezer (if I don't plan on cooking it right away).

from Helen Macfarlane via Elizabeth Rowbury

Texas Goulosh

1 pound ground beef (or canned meat of choice)
½ onion
1 packet chili season
1 can corn
1 can kidney beans
1 can black beans
1 small can diced green chilies
2 cans diced tomatoes
1 12 oz can tomato sauce (can be 8 to 16 oz)

Brown the ground beef in pan with the onion. Add two tablespoons of water, mix in chili seasoning. Put meat in large pot and add remaining ingredients. Simmer until warm. You can’t mess this up! You can add or take things away as desired. Can eat with chips, cheese, sour cream, etc.

from Helen Macfarlane via an unknown young men's leader

String Pie

1 lb lean ground beef (I use Jimmy Dean sausage and no veggies cuz my kids are picky)
½ cup chopped onion
½ cup chopped bell pepper
15 ½ ounce jar spaghetti sauce (I use 2 cups Hunt’s traditional spaghetti sauce)

8 oz pkg spaghetti noodles (I use angel hair), cooked
1/3 cup Parmesan cheese
2 beaten eggs
2 tsp butter

1 cup cottage cheese
1 cup mozzarella cheese

Brown the meat (onions and peppers), drain and add sauce. Heat through.

Mix cooked noodles with butter, parmesan and eggs. Layer in the bottom of a 9x13 baking dish. Top with cottage cheese. Top with meat sauce. Sprinkle with mozzarella. Bake at 350 for 20 to 30 minutes (until heated through).

from Helen Macfarlane and her friend Elizabeth Anderson

Salmon Fillets with Creamy Dill

1 ½ cups mayonnaise
½ cup prepared mustard
1 tsp chopped fresh thyme
1 tsp dried oregano
1 tsp chopped fresh basil leaves
1 ½ pounds salmon fillets
2 tsp dried dill (or to taste)

Preheat oven to 375.

Stir together first five ingredients. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.

Bake for 30 to 40 minutes, until salmon is easily flaked with a fork.

from Helen Macfarlane

Quick and Easy Cassoulet

2 boneless, skinless chicken breast halves, cut into pieces
1 large onion, chipped
1 garlic clove, minced
2 Tbsp vegetable oil
2 16 oz cans white beans
½ lb fully cooked smoked sausage cut into ½ inch pieces
1 can tomato sauce
½ tsp dried thyme
1/8 tsp pepper and salt to taste

Saute chicken, onion and garlic in oil in skillet until onion is tender and chicken is browned. Stir in remaining ingredients. Cover and simmer 15 minutes or so.

from Helen Macfarlane and her sister Kathy

Pork Roast With Plum Sauce

Rub:
2 garlic cloves, minced
1 Tbsp kosher salt
1 Tbsp fresh thyme leaves
1/4 cup Dijonaise mustard

Chop first three ingredients together, mix with mustard. Rub on a three pound pork loin, trimmed and tied (I don’t tie mine). Let sit for half an hour. Roast for one hour at 425 (internal temp is 138). Let rest 15 minutes before slicing.

Plum sauce:
1 cup plum preserves, 3 Tbsp apple juice, 1 tsp dry mustard, 1 clove garlic, minced, 1 Tbsp dijonaise mustard. Heat just to melt.

I have one recipe that calls for Dijonaise mustard, and one that calls for Dijon mustard. I've used Dijonaise in the past, but I think plain Dijon would be better.

from Helen Macfarlane

Pizza Dough

Mix together and proof:
1 pkg yeast (1 Tbsp)
1 cup warm/hot water
1 tsp sugar

When yeast is bubbly, add:
2 ½ cups flour
1 tsp salt
2 Tbsp oil (optional, I don't usually use any)

Knead until smooth. Let stand ten to twenty minutes, or more if desired.

Roll dough into pizza pan (sprinkled with corn meal if desired). Top with Hunt’s Traditional Spaghetti Sauce, Mozzarella, cheddar, Parmesan, and pepperoni or sausage or tons of veggies or . . . you know the drill. They have a new Pizza Cheese Blend that is AWESOME.

from Helen Macfarlane

Light Punch

5 quarts of water
3 cups of sugar
1 Tbsp of lemon extract (it’s different from juice because it has a stronger taste )
1 Tbsp of citric acid (it’s what gives it that sweet/ sour and tart taste)
1 bag of crushed ice (crushed ice is better because it looks cooler, it’s way more fun to eat, but you can use regular ice)
Fruit (I like to add sliced limes and frozen raspberries (you can add whatever fruit you want)

from Helen Macfarlane (I got this recipe from someone in the ward, I'm sorry I can't remember who it was!!)

Honey Dijon Chicken

6 skinless chicken breasts
2 Tbsp Dijon mustard
2 Tbsp butter
1/4 tsp salt
pepper to taste
½ cup honey

Place chicken breasts in a single layer in 9 x 13 pan. Heat in a small sauce pan mustard, salt, butter and honey. Pour over the chicken. Bake at 375 degrees for 45-60 minutes. Baste every 15
minutes. Serve over rice.

from Helen Macfarlane

Ground Beef Tacos

I almost feel silly posting this one. But I added it to my own family favorites recipes for two reasons. One, it really is a family favorite. And two, my kids need easy recipes when it's their turn to cook.

Brown one pound of hamburger. Add taco seasoning package, water and a can of beans if desired. Fill tortilla shells with meat, Mexican blend cheese, lettuce, tomatoes, salsa, sour cream, guacamole.

from Helen Macfarlane

Football Stew

Dredge 2 lbs stew meat in flour, salt and pepper and brown in a little oil.

Add 4 - 6 diced potatoes and 4-6 diced carrots. Add 3 cans of cream of mushroom soup and 2-3 cans of water. Stir in a package of beefy onion Lipton soup (or use beef soup base and dried onion).

Bake at 325 for 3 to 6 hours.

from Helen Macfarlane and her friend Karen Decker

Cornbread

½ cup butter, melted
½ cup sugar
2 eggs
1 cup milk
1 Tbsp lemon juice
½ tsp baking soda
1 cup cornmeal
1 cup flour
½ tsp salt

Melt butter in a large bowl. Add sugar and eggs. Beat until smooth. In a separate bowl mix milk, lemon juice, and baking soda. Add to butter mixture. Add cornmeal, flour and salt. Put into greased 8x8 or 9x9 pan and bake at 350 for 25-30 minutes.

Using fresh ground popcorn for the cornmeal makes this even better.

from Helen Macfarlane and her friend Kelly Wilde