Youngs Family Recipes

Ingredients: 1 oz package dry ranch salad dressing mix 1/2 cup mayo 1/2 cup milk 8 oz cream cheese, softened 12 oz shredded cheddar cheese 5 oz almonds, blended Preparation Instructions: 1. Mix dry ranch, mayo, and milk in a bowl.  Beat in the cream cheese with an electric mixer until smooth.  Mix in the cheddar cheese.  Cover with plastic wrap and freeze 30 min, or until firm. 2. Divide mixture in half, shape into balls.  Roll each ball in almonds to coat.  Cover and refrigerate until ready to serve.

I used to make this beef stroganoff recipe that came from the Lion House and it was really good, but it used cream of mushroom and sour cream and I felt like it was too fattening.  I looked for an alternative and found this and it is really good.  It is almost the same, but you use beef broth instead of cream of mushroom.  I've adapted it a little bit from the original to make it more everyday cooking friendly.  Ingredients 1 pound ground beef (or if you're feeling fancy you can use boneless sirloin steak) 3 cups sliced mushrooms (about 8 ounces) 1/2 cup chopped onion 1 garlic clove, minced  2 tablespoon butter 2 tablespoons all-purpose flour   ...

1/2 cup butter 1/2 cup oil 1 3/4 cup sugar 2 eggs 1 Tbsp. vanilla 1/2 cup buttermilk Cream and add: 2 cups grated Zucchini Add to: 2 1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 4 Tbsp. cocoa Pour into 9x13 pan. Sprinkle over 1/2 bag chocolate chips and 1/2 cup brown sugar. Bake 350 for 45-50 minutes.

PEANUT BUTTER BARS 1 3/4 cup peanut butter, divided 1/3 cup butter 1 cup packed brown sugar 3/4 cup sugar 2 eggs 1/2 cup apple sauce 1 tsp vanilla 2 cups flour 2 cups quick oats 1 tsp baking powder Frosting 4 1/2 cups powdered sugar 1/3 cup mile 1/4 cup cocoa 1/4 cup butter 1 tsp vanilla 1/2 tsp salt Cream 1 cup peanut butter, brown sugar and sugar; add eggs one at a time. Beat in applesauce and vanilla. Combine flour, oats, baking soda to creamed mixture until well mixed. Spread into 15 x 10 pan Bake 18-22 minutes, 350 degrees Cool 10 minutes, spread with remaining peanut butter Refrigerate 30 minutes Beat frosting and spread over peanut butter Cut into squares

CINNAMON CHIPS 4 (7-inch) flour tortillas 1 tbsp sugar 1/2 teaspoon ground cinnamon SALSA 2 med Granny Smith apples 1 cup strawberries -- sliced 1 kiwi fruit -- peeled and chopped 1 small orange 2 tbsp packed brown sugar 2 tbsp apple jelly Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely. For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently. Serve with cinnamon chips.

Rebekah asked for this so here it is: Ingredients: 8-10 large red potatoes 2 cups whipping cream 3 cups grated cheese onion salt, salt, and pepper Preparation Instructions: Scrub potatoes. (Do not peel.) Cut into thin french fry style strips. Put into pan and sprinkle with onion salt. Slowly drizzle whip cream all over potatoes. Add salt and pepper. Cover with grated cheese. cover with foil. Make sure foil doesn't touch cheese. Bake 325 for 90 minutes. Make sure potatoes are done. Let sit for a while before serving.

I always hate it when a recipe calls for cooked chicken breast, but gives you no instructions on how to cook it.  Too often I would cook chicken on the stove and it would be over-done and totally ruin the whole the recipe.  I went on a quest to find a good method of cooking chicken breast and I found it!  This works best for putting on salads or sandwiches, but I pretty much cook my chicken like this every time now, even if I don't coat it in flour because it is going in enchiladas or something.  It is worth the extra time to cook it, trust me.  Moist chicken every time!  I found it on this website, but she says the original source is from the Joy of Cooking . Ingredients  1 to 4 boneless skinless chicken breasts Salt and freshly ground black pepper 1/4 cup flour 1 teaspoon freshly chopped herbs ( optional ) Olive oil 1/2 tablespoon butter Equipment 10-inch sauté pan with lid (I tried it once with a smaller pan, but it over-cooked the chick...

1 28 oz. can tomatoes 2-4 garlic cloves 1/2-1 seeded jalapeno hand full of cilantro 1/4-1/2 small onion heaping 1/2 tsp. black pepper 1 tsp. salt optional: squeeze of lime Blend in blender. Serve.

Ingredients: 2 cups warm water 2 Tbsp. yeast 4 Tbsp. sugar 2 Tbsp. oil 2 tsp. salt 3-4 cups flour Preparation Instructions: Let water, yeast and sugar stand for 10 minutes. In large bowl, mix oil, salt and flour. Add yeast mixture. Knead dough for 2 minutes. Roll out on lightly floured surface. Place on pizza pan.  Add toppings and bake 400 degrees about 20 minutes or until lightly browned.

I never liked Frog Eye Salad as a kid, because I thought the texture was weird.  Dan's mom made this salad once though and I loved it.  It's really more like dessert. This salad is best when made the night before you plan on eating it.    Frog Eye Salad, from the kitchen of Kathy McRae   Ingredients: 1/2 cup sugar 1 Tbs flour 1 tsp butter 1/2 tsp salt 1 egg 3/4 tsp lemon juice 1 cup pineapple juice (reserved from the crushed pineapple) 1 cup acini di pepe pasta (uncooked) 1 cup drained crushed pineapple 12 oz. Cool Whip, thawed 2 large or 3 small cans drained mandarin oranges 1/2 cup miniature marshmallows Preparation Instructions: Combine the sugar, flour, butter, salt, egg, lemon juice, and pineapple juice in a saucepan. Place on medium heat stirring frequently until it comes to a boil.  Cool completely.  It will thicken as it cools.    Boil acini di pepe in water for about 10 minutes.  Dr...

I am finally getting around to posting this recipe.  This recipe comes from one of Dan's co-workers, I think his name is Dave.  It isn't very exact, so you might have to tweak it a little bit until you find what you like best. Ingredients: Pork Shoulder Roast 4-6 lbs.  (You can use a different type of roast if you want, but this is the kind he recommended because they are pretty inexpensive to buy. Also,because they are pretty fatty, it adds to the flavor and it's pretty easy to pull the meat apart.) 2-3 onions, roughly chopped 2-3 TBS salt 1 1/2 TBS garlic powder or 4 garlic cloves, crushed 10-30 drops Tabasco sauce 2 TBS liquid smoke 1-2 cups soda (coke or root beer) or 1/4-1/2 cup brown sugar  *He recommended cooking with the soda and we usually use root beer. 2 TBS Worcestershire sauce BBQ sauce Preparation Instructions: Place the roast in your crock pot.  Add the rest of the ingredients into the crock pot (except BBQ sauce)  and cover....