French Bread

I love making this loaf of bread. Few ingredients. Little time requirement. Great flavor (especially when you make it with the additional seasonings and butter/garlic salt for topping). Thanks to Diane Downing & Kristie Strahm for this addition to the NZC (New Zion Cookbook).
3 1/2 C flour
1 T sugar
1 t salt
1 1/4 C water, lukewarm
2 [...]

Chocolate Raspberry Torte

This recipe came from one of the first books I ever worked on as a project editor. The final product looks harder to make than it actually is — that can be your little secret. It’s super rich, so cut it into small pieces.
Ingredients

2 ounces (2 squares) unsweetened chocolate
3/4 cup flour
1/2 teaspoon baking powder
dash of [...]

Creamy Salsa Dip

From the Dannon yogurt lid, a yummy dip recipe (and a good way to use the rest of the plain yogurt orginally needed for Chicken Tikka Masala).
Ingredients

2 C plain yogurt
1 C salsa
3 1/2 T chopped fresh cilantro
1 t sea salt

Directions

In a bowl, combine all ingredients and mix well.
Cover and keep refrigerated until ready to use.

Roasted Dragon Meat on Hobbit Bread

Also known as “Slow Cooked Italian Beef Sandwich” by Karma Larsen. Check out my blog for an explanation of the more creative title.
Ingredients

2-3 lb boneless beef roast
2 T crushed basil
2 T crushed oregano
1 C water
1 env dry onion soup mix
hard rolls

Directions

Add ingredients to a crockpot and cook on low for 6-8 hours.
Shred meat and [...]

Strawberry Pretzel Salad

Straight from the old church cookbook, this recipe is always good, especially for potlucks or Easter dinners. And since my dad asked for it the other day, I figured I would post it on Needs More Butter for easy accessibility.
Crust:
3/4 C butter, softened
3 T sugar
2 2/3 C chopped, crushed pretzels (not too fine)
Creamy layer:
8oz [...]

Sunday Brunch Casserole

I’m always game for a new breakfast casserole. This one comes by way of the Taste of Home Cookbook from home chef Patricia Throlson of Hawick, Minnesota.
Ingredients

1/2 lb sliced bacon
1/2 C chopped onion
1/2 C green pepper
12 eggs
1 C milk
1-16oz pkg frozen hash browns, thawed
1 C (4 oz) shredded cheddar cheese
1 t salt
1/2 t pepper
1/4 t [...]

Corn Casserole (The Midwestern Way)

This casserole is good stuff. My friend Julie used to make it. She moved far far away, leaving me somewhat sad and Julie-less and without this kind of corn casserole. The recipe includes Velveeta, thus I’ve determined it to be very midwestern in nature. It’s another from the OZC, courtesy of one lovely Dawn Tompkins.
1 [...]

Elegant Apricot Chicken Breasts

A NZC (New Zion Cookbook) recipe from the kitchen of Amy Vogel. Amy recommends serving the chicken alongside wild rice and steamed veggies for a simple, yet delicious meal.
8-10 chicken breasts
1 C Dorothy Lynch salad dressing
1 pkg Lipton’s Dry Onion Soup Mix
1-16oz jar apricot preserves
Preheat oven to 350. Place uncooked chicken breasts in greased baking [...]

Always Good Breakfast Casserole

Served at numerous Mom-to-Mom gatherings, Community Dinners and Champagne Breakfasts. For Brook in particular.
Ingredients

1/2-1 lb pork sausage, browned & drained
1 pkg (8oz) crescent rolls
10 eggs, beaten
3/4 C milk
1 C mozzerella
1 C cheddar
1 t dried oregano

Directions

Preheat oven to 350.
Lightly grease a 9×13″ pan.
Unroll crescents and place on bottom of pan, bake for 5-7 minutes, then remove [...]

Pork Tenderloin

A favorite from the old Zion Cookbook  – this was our Christmas Eve dinner.
Ingredients

3-4 pounds pork tenderloin
1/2 teaspoon rosemary
1/2 teaspoon dill week
1/2 teaspoon thyme
1/2 teaspoon basil
1 tablespoon olive oil
1 clove garlic, minced

Directions
Combine all ingredients and rub onto meat. Marinate overnight.  Place meat in a baking pan and bake at 350 degrees for 25 minutes per [...]