Featured Recipe

12 Layer Jell-O

This is the yummiest, prettiest dessert ever! It's so simple. It does take a while to make, but turns out great every time!

Ingredients:


6 3 oz pkgs of Jell-O
1 16 oz pkg Sour Cream
Ice Water


Directions:


Empty a package of Jell-O into one cup of boiling water and stir until dissolved. Divide the Jell-o in half. To one half add 3 T ice water then pour the mixture into the bottom of a 9x13 inch glass baking pan. Let it set for 20 minutes in the refrigerator. Add 1/3 cup of sour cream to the remaining Jell-O and pour it over the (already set) Jell-O. Again, let it set in the refrigerator for 20 minutes. Go on to the next Jell-O flavor and repeat steps until you have gone through all of the Jell-O packages. Let it set in the refrigerator for an additional hour. Enjoy!

Baby Bird Cupcakes

These are supposed to be little bird cupcakes. I'm no Martha Stewart but these fun things were taken from her site (click here for the recipe and a much better picture). The cupcake itself bakes up to be the perfect texture and taste, but I was not a fan of the frosting in the slightest bit. Way too buttery and the fact that it uses eggs was a little much for me. They are definitely worth making if you use your own frosting recipe, though. Very cute! Anson loved them.

12 Layer Jell-O

This is the yummiest, prettiest dessert ever! It's so simple. It does take a while to make, but turns out great every time!

Ingredients:

6 3 oz pkgs of Jell-O

1 16 oz pkg Sour Cream

Ice Water

Directions:

Empty a package of Jell-O into one cup of boiling water and stir. Pour ½ cup of the mixture into the bottom of a 9x13 inch glass baking pan. Let it set for 20 minutes in the refrigerator. Add 1/3 cup of sour cream to the remaining Jell-O and pour it over the (already set) Jell-O. Again, let it set in the refrigerator for 20 minutes. Go on to the next Jell-O flavor and repeat steps until you have gone through all of the Jell-O packages. Let it set in the refrigerator for an additional hour. Enjoy!

Strawberry Cheesecake Trifle

Ok so I got this from my Mother-in-law and to be honest, I haven’t actually made it yet but I have heard from the Curtis fam (tough judges too!) that this is a great recipe!! I am excited to make it myself!

Ingredients:
16 ounces cream cheese, softened
2 cups powdered sugar
1 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon sugar
1 angel food cake, cut into 1 to 1 1/2-inch cubes
2 quarts fresh strawberries or peaches, thickly sliced, or raspberries
3-4 Tablespoons sugarWhole berries for garnish
Mint leaves for garnish

Directions:
In a large mixing bowl blend cream cheese and powdered sugar together. Add the sour cream, vanilla and almond extract. In a small bowl whip the heavy cream, vanilla and sugar until stiff. Fold the whipped cream into the cream cheese mixture. Add the cake cubes and coat well.Thickly slice the strawberries, then add the sugar and mix well. Layer into a trifle bowl, starting with a layer of strawberries, then a layer of cake-cream cheese mixture. Continue layering, ending with strawberries. Cover with plastic wrap and chill well before serving. Garnish with mint leaves or whole berries.

No Bake Cookies

These are perfect for a quick fix and great for summer since you don’t have to heat your whole apartment up by turning on the oven!

Ingredients:
1/2 c butter
2 c sugar
1/2 c milk
1/2 c cocoa
1/2 tsp vanilla
1/2 peanut butter
3 c oats

Directions:
Melt butter on stove. Add sugar, milk, and cocoa. Boil for 1 min. Remover from heat and add remaining ingredients. Mix together. Spoon onto wax paper and allow to cool.

Yummy Lemonade Ice Cream Pie

Such a great treat on those really hot days of summer and so easy to make!

Ingredients:
6 oz lemonade concentrate
1 qt vanilla ice cream
1 pkg graham crackers
3 Tbl sugar
1/4 butter melted

Directions:
Crush graham crackers finely (I use my blender to puree), add sugar and butter. Mix together completely. Place cracker mix into pie tin and press firm. Set aside.Soften ice cream and lemonade and mix together in Kitchen Aide until smooth and completely blended. Spread ice cream mix over top of pie crust and refreeze overnight. And enjoy!!

Banana Creme Pie (Lion House)

We don't put our bananas on the bottom as the recipe calls for. If you do that and you don't finish the whole pie, the bananas will get brown and slimy. So we do one of these two things. 1) Just slice them on top as you are serving or 2) Slice the bananas into a seperate bowl and let people put them on when they put whip cream on. The other side note about this. When you are heating the milk and everything on the stove, stir constantly! It will burn very very easily. I use a whisk the whole time. If you start to see the little black things floating, just don't scrape the bottom anymore. Hope this helps and enjoy another one of our favorites!!
-Genevieve

Ingredients:
5 Tbs cornstarch
1 c. sugar
1/4 tsp salt
2 1/2 c milk
3/4 c half and half
3 egg yolks
2 Tbs butter or margarine
1 tsp vanilla
1 c whipping cream
1 baked 9-inch pie shell
2 bananas
1 pint whipping cream

Directions:
Mix cornstarch, sugar, and salt in a 3- quart saucepan. Add milk and half
and half and cook over medium heat until smooth and thick, stirring
constantly. Pour small amount of hot mixture into egg yolks; blend
thoroughly, then pour back into saucepan. Cook another 3 minutes.
Remove from heat and add butter and vanilla.

Slice 2 bananas into pie shell. Pour the filling over the bananas. Chill
3 to 4 hours. When ready to serve, whip cream and spread over pie.

Banana Crème Pie Crust
2- 9 inch crusts

Ingredients:
2 c all purpose flour
1 tsp salt
2/3 c plus 2 Tbs shortening (I use Crisco)
4-5 Tbs cold water

Directions:
Measure flour and salt into bowl. Cut in shortening thoroughly. (I do this part in my Kitchen-Aide with the whisk looking beaters--do it long enough that it has a crumble texture---like little peas. Then Sprinkle water (I put ice in a glass with some water when I start so the water is ice cold) 1 Tablespoon at a time, I then turn the mixer on and off real quick to mix the water around. (This part is the part where things can go wrong---do it real quick on-off, on-off a couple of times.)

Then divide the mixture in half and gather dough into a ball. I then put saran wrap on the counter and put the ball on it and then put another piece of saran wrap on top of the ball and smash it down and start rolling my crust out. When it's a little bigger than my pie pan, I take the top saran off and place my pie tin upside down on the circle. Then grab the bottom saran wrap corner and flip it over really fast. Flute the edges and prick the bottom and sides thoroughly with a fork. Bake at 475 for 8 to 10 minutes.

Blueberry Buckle

"Great with ice cream (Aunt Maxine)!"
-Annika

Ingredients:
3/4 C milk
1 egg
2 C flour
3/4 C sugar
2 1/2 tsp baking powder
3/4 teaspoon salt
1/4 C shortening
2 C well blueberries (no water or juice at all)

1/2 C sugar
1/3 C flour
1/2 tsp cinnamon
1/4 C butter, softened

Directions:
Heat oven to 375. Grease a 9 in pan. Blend milk, egg, flour, sugar, baking powder, salt & shortening (filling) until mixture is smooth. Pour into pan and stir in blueberries. Combine remaining ingredients. Bake 40-45 min or until filling is set.

Easy No-Bake Cheesecake

"Jake loves this recipe. It's easy and wonderful! It's also easy to commit to memory... everything is measured in 1"
-Annika Rau

Ingredients:
1 pkg (8 oz) cream cheese
1 C powdered sugar
1 C heavy cream
1 tsp vanilla
1 graham cracker crust
1 can pie filling of choice

Directions:
Mix cream cheese and sugar. Whip cream until it forms stiff peaks. Add to mixture (fold it in gently until completely incorporated). Add 1 tsp vanilla. Put in prepared graham cracker crust and chill for an hour before serving. Add pie filling on top.

Caramel

"I don't know where I got this recipe (sorry if it's yours!), but it is so yummy! When I'm craving black licorice I add a few drops of licorice extract to this recipe and it tastes so good."
-Annika Rau

Ingredients:
2 C sugar
1 1/3 C Karo
1/8 tsp salt
2 tsp vanilla
2 C cream
3/4 C evaporated milk
4 T butter

Directions:
Bring sugar, syrup, 1 C cream, and salt to boiling point, stirring occasionally. Add remaining cream and evaporated milk gradually so candy does not cease to boil. Cook until candy thermometer reaches 240 degrees (soft ball stage). Add butter and continue stirring constantly until mixture forms a hard ball under cold water. Remove from heat and add vanilla. Poor mixture into buttered pan. When cool, cut into squares and wrap in wax paper. Cooling takes several hours or overnight. Place in refrigerator for faster results.

Molasses Cookies

"This is my mom's recipe. When I smell these baking in my oven I always think of her. Yum!"
-Annika Rau

Ingredients:
4 C flour
1/2 tsp ginger
2 tsp cinnamon
3 tsp baking soda
1 tsp salt
1 C shortening or margarine
2 C sugar
2 eggs
1/2 C molasses

Directions:
Cream together margarine, sugar and eggs. Mix together remaining ingredients. Mix everything together. Bake at 350 for 8-10 minutes.

Sticky Buns

"These sticky buns come from a family friend in Rexburg. She is known for her fantastic cooking so whenever I make these not only do I feel quite talented, but I always know I can expect them to taste amazing."
-Annika Rau

Bun Ingredients:
Water
2 T yeast
3/4 C sugar
4 eggs
1/2 C oil
2 tsp salt
8-9 C flour
1 C butter
2 C brown sugar
1/2 C Karo
2 T cream
1/4 C cinnamon and sugar
Soft butter for spreading

Caramel Ingredients:
1 C butter
2 C brown sugar
1/2 C Karo
2 T cream

Directions:
Mix 1/2 C warm water, 2 T yeast and 1 tsp sugar. Let sit for 5 min.
Beat eggs.
Add 3/4 C sugar, 1/2 C oil and 2 tsp salt. Mix well.
Add yeast mixture, 2 1/2 C warm water, beaten eggs, and 4 C flour. Beat for around 2 minutes.
Add 4-5 more C flour to make a soft, tacky dough.
Knead for about 5 minutes then put in greased bowl and grease the top of the dough. Cover with a damp rag and let rise 1 1/2 - 2 hours. Knead again and let rise 1/2 - 1 hour.
Divide dough into 4 parts. Roll out each part and spread soft butter on top. Sprinkle heavily with 1/4 C brown sugar and cinnamon. Roll up and cut each roll into 12 buns. Put into 4 9x13 pans with the caramel poured on the bottom. Let them rise in the pans for 1 hour before baking at 350 for 15 - 20 minutes.