{Amish Friendship Bread}

Today I made Amish Friendship Bread, and remembered how much I love this recipe. I received my first start last year, made the recipe a few times and had my fill, but I was worried that I would never get another start. So I did some research, thank you Internet, and found the recipe for the "starter". I found this same recipe over and over again on line, so I know it is good. Whenever I make Amish Friendship Bread I always make it in small loaf pans (that take half as long to cook) and then when I share the starter, I add a mini loaf of bread (because you have to show our friends that it is sooo worth making this incredible bread), a copy of the full recipe/instructions and I try to also include a box of instant vanilla pudding. It is the one ingredient that everyone needs to run to the store for when making the recipe. This is a great visiting teacher gift too. I hope you'll give it a try. It really is worth the 10 days of preparation. Enjoy!

Amish Friendship Bread Starter

1½ Cups Milk
1½ Cups All-Purpose Flour
1½ Cups Sugar
2¼ Teaspoon (one .25 ounce package) active dry yeast

The day you make the starter is the considered day one. Date the bag so you can track the day you are on. Follow the 10 day cycle on the recipe below.

Amish Friendship Bread

Do not use any type of metal spoon or bowl for mixing, do not refrigerate. If air gets into the bag, let it out. It is normal for the mixture to bubble and ferment.

Day 1: Do nothing, this is the day you receive the batter. (date: _________________)
Day 2: Mush the bag
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: Add to the bag, 1 cup flour, 1 cup sugar, 1 cup milk (mix together first)
Day 7: Mush the bag
Day 8: Mush the bag
Day 9: Mush the bag
Day 10: Pour contents into a non-metal bowl, add 1½ cup flour, 1½ cup sugar, 1½ cup milk and mix together. Into 3 zip-lock bags place 1 cup of the mixture per bag, and give to three friends with a copy of the recipe. Make sure you date the bag so your friends know when the first day was. I also date the first day on the recipe sheet.

With remaining batter add:

3 beaten eggs
1 cup oil
½ cup milk
½ cup sugar
2 teaspoons cinnamon
½ teaspoon vanilla
½ teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon salt
2 cups flour
1 large package vanilla instant pudding

For dusting the loaf pans
½ Cup Sugar
1½ teaspoons Cinnamon

Preheat oven to 325°. Grease 2 large loaf pans or four mini loaf pans. Dust greased pans with half of cinnamon and sugar mixture. Pour batter evenly into loaf pans and sprinkle with remaining sugar. Bake 1 hour for large pans or 30-35 minutes for mini loaf pans. Check with toothpick to see if done. Cool until bread comes loose from the pans, transfer to a wire rack. Should the starter not be passed on the 10th day, be sure to date the bag so they can keep track of the day they are on. If you keep a starter for yourself, you will be baking every 10 days.

{Mom Thorpe's Amazing Bottled Salsa}

Last year I got bit by the canning bug and with that came experimenting with different recipes. I tried a couple of salsa recipes last year and then I was given this one by my brother-in-law's mom. It was late enough in the season that I was only able to make one batch with my Mom and sister, so we had to split it. Which was okay....but in no way enough salsa for the year. Loni had her salsa gone before December. My Mom had one bottle left about a month ago, but only because it got pushed behind something else and no one knew it was even there. As for me, we opened out last jar (and mourned because it was our last jar) in about March. Needless to say I have already canned my first batch this year....and it is mine, all mine! We got 46 jars, that's right 46 pint size jars out of one batch. Actually, 43 pint size jars and 3 quart size jars. I already want to eat it with every meal...okay so we have already eaten it with every meal. It is so good, and I believe if a recipe is good, then you must share. What good is a good recipe if you don't let others enjoy it too. I want to give a shout out to my sister's mother-in-law, Audra Thorpe. Thanks for sharing and teaching us so much. You are an amazing woman and I don't think you know how highly you are thought of in our family. You are a good seed that has grown into an amazing tree of knowledge and inspiration. THANKS!!!

Here is this amazing salsa if you want to give it a try.

1 large box of tomatoes...about 40 lbs.
6 large green peppers, deseeded and diced
2 yellow peppers, deseeded and diced
3 red peppers, deseeded and diced
6 green anahiem peppers, deseeded and diced
3 jalapeno peppers, deseeded and diced (3 jalapenos make a mild salsa, add more to your liking)
1 bunch of celery, finely chopped - THIS IS A VERY IMPORTANT INGREDIENT...Don't leave out.
4 large yellow onions, diced
1/3 to 2/3 cups sugar (1 use 2/3 cup)
4 cups lemon juice
2 TBSP black pepper
1/4 to 1/2 cup salt (i use 1/2 cup)
4 TBSP cumin
1 large bunch cilantro
6 cloves garlic, minced

Remove tomato skins by placing whole tomato in boiling water for 30 seconds to a minute. The skins usually split when they are ready to come out of the water. If the skin has not split simply stab with a knife (just barely) and remove from the water. You don't want to loose any of that good juice, so skin a dish and dump into the pot you plan to cook your salsa in. As you remove the skins, quarter the tomato and remove the stem. We use to large stock pots to make one batch of salsa, so be prepared. Place equal amounts of ingredients into stock pots and bring to a boil, cook for 3-4 hours, stirring often. Pour hot mixture into hot jars leaving a 1 inch space at top of jar. Place in a water bath of 20 minutes, covering the jars with water 1" over the rim.


This is very important...keep finished jars away from any breeze. The cool air with shatter the jars and then all your hard work goes down the drain. We like to place towels out and line the jars on a towel, then we cover them with another towel while they are really hot. Once they have cooled a little you can remove the towel and it will be okay. Some of the jars with not seem to be sealed, but they will seal as they cool. The popping noise you hear is the bottle sealing correctly.

{Buttermilk Syrup}

I love, love, love this stuff! Definitely one of my family's favorites!

3/4 Cube Butter
1 1/2 Cup Sugar
3/4 Cup Buttermilk
1 1/2 tsp. Karo Syrup
1 1/2 tsp. Baking Soda
1 1/2 tsp. Vanilla

In a LARGE saucepan melt butter. Once butter is melted add sugar, buttermilk and Karo syrup, continually stirring. Once mixture reaches rolling boil, allow it to boil for 3 minutes, continually stirring. Turn down heat and add baking soda, THERE WILL BE A REACTION (this is why you need a large sauce pan). KEEP STIRRING! Once mixture starts to reduce from reaction add the vanilla. This is so good with pancakes, Germain pancakes or even poured over popcorn.

{German Pancakes}

1/4 Cup Butter
6 Eggs
1 Cup Milk
1 Cup Flour
1 tsp. Salt

Pre-heat oven to 450°. Melt butter and pour into a 9 X 13 baking dish. Mix together remaining ingredients and pour into the buttered 9 X 13. Bake for 15-20 minutes or until the edges are golden brown. Serve with powdered sugar and buttermilk syrup. YUM!

{Peanut Butter Bars}

1 Cup Butter
1 Cup Sugar
1 Cup Brown Sugar
1 Cup Peanut Butter
2 Eggs
1 tsp. soda
1/2 tsp. vanilla
2 Cups Flour
2 Cups Quick Oats

Cream butter , sugars, peanut butter and eggs together. Mix in remaining ingredients. Spread on a jelly roll ban and bake at 325 for 15 minutes. Do not overbake. Frost with favorite chocolate frosting while they are still warm, but NOT hot.

{Pumpkin Chocolate Chip Cookies}

2 Cups Brown Sugar
1 1/2 Cup of Granulated Sugar
1 Cup Shortening
3 Cups Pumpkin (29 oz. Can)
3 Eggs
5 1/2 Cups Flour
3/4 tsp. Nutmeg
3 tsp. Cinnamon
1 1/2 tsp Ginger
1/2 tsp. Cloves
1 tsp. Salt
4 Tbsp. Vanilla
1 or 2 Bags Chocolate

Cream sugars, shortening and eggs together. Add in pumpkin, vanilla and spices. Stir in dry ingredients and chocolate chips. Drop by tablespoonful on a greased cookie sheet. Bake at 375 for 12-15 minutes. I have used this recipe for muffins and they worked out well. You will need to adjust the cooking time a little.

{Homemade Hot Fudge}

This is so good, you'll never buy store brand again!

1 Can Evaporated Milk
1 Cube Butter (1/2 Cup)
1 Cup Chocolate Chips - The original recipe calls for semi-sweet, but milk chocolate works great too!
2 1/2 Cups Powdered Sugar

Mix all ingredients together in a sauce pan. Bring to a boil and cook for 10-12 minutes. Stirring occasionally until it thickens. Serve over you favorite ice cream or dessert.

{Catalina Salad}

This is an oldie but goodie. Great for those hot summer days.

1 lb. cooked ground beef
2 cups grated cheese
1 15 oz. can of beans (black, kidney, or ranch style)
1 large head of lettuce torn into bit size pieces
1 can chopped olives
1/2 onion, chopped
1 bag of Fritos or Doritos
1 small bottle of Catalina salad dressing (or the dressing below)

Combine all ingredients except chips and dressing. Cover and chill. At serving time toss salad with chips and dressing.

Catalina Dressing
2tsp. salt
dash of paprika
1/2 tsp. chili powder
1/2 tsp. celery seed
1/2 tsp. dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil

Mix well.

{Dinner/Cinnamon Rolls}

If you're looking for a great dinner roll recipe look no further.

Dinner Rolls:
3 Cups Very Warm Water
3/4 Cup Sugar
1 Tablespoon Salt
1/2 Cup Powdered Milk
1/4 Cup Potato Flakes
2 Tablespoons Yeast
2 Eggs
4 Cups Flour (Start with 4 and keep adding until you have a soft dough. About 10 cups)
1/2 Cup Oil

Pour water into bowl. Add next four ingredients. Mix well. Add yeast. Stir. Add eggs and 2 cups flour. Stir in oil. Add 2 Cups Flour, mix and knead adding flour to make a soft dough. Put in bowl and let rise until it doubles. Make into dinner rolls or cinnamon rolls. Let rolls rise until they double is size. Bake at 375°, 14-18 minutes. Don't over bake.

For Cinnamon Rolls:
Use above roll recipe but flatten dough into a rectangle (after letting your dough rise until double), spread with sugar mixture.

Sugar Mixture:
1 Cup Butter
1 Cup Brown Sugar
3 to 4 Tablespoons Cinnamon

Glaze/Frosting:
1/4 Cup Butter
3 Cups Powdered Sugar
1 Teaspoon Vanilla

Add hot water to make it the consistency you want - thinner to drizzle or thicker to spread.

{Garlic Cheddar Biscuits}

Who loves those wonderful biscuits at Red Lobster? Then you'll love these.

Here's what you need:

1 Cup Flour
1 Tbsp. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
3/4 tsp. Garlic Powder

Mix all dry ingredients, then mix in the following:

1/2 Cup Butter (or margarine)
1/3 to 1/2 Cup Milk
3/4 Cup Grated Cheese

Mix lightly to form a stiff dough. Drop or roll and cut. Bake on an oiled baking sheet for 10-12 minutes or until lightly browned in a 400 degree oven. You don't need to butter these, just eat and enjoy!

{Buttermilk Syrup}

This is so good that I have started pouring it over everything I can think of. I really like it over popcorn...hey, don't knock it until you try it!

3/4 Cube of Butter
1 1/2 Cups Sugar
3/4 Cup Buttermilk
1 1/2 tsp. Karo Syrup
1 1/2 tsp. Baking Powder
1 1/2 tsp. Vanilla

In a LARGE sauce pan place butter, sugar, buttermilk, and Karo syrup. Bring to a boil continually stirring. Once it hits a rolling boil, allow it to boil for 3 minutes, constantly stirring. Turn down heat and add baking soda (THERE WILL BE A REACTION, SO KEEP STIRRING! THIS IS WHY YOU NEED A LARGE SAUCE PAN.) and add vanilla. You can use immediately over pancakes or waffles. It will keep in the refrigerator for a week or two, but I don't think you will have it that long. It is so good that you can't help but eat it all up.

{Fruit Dip}

Throwing a shower? A few years ago my in-laws threw a bridle shower for my husbands adorable cousin Kate. I was in charge of the fruit and made some fun fruit flowers. They really turned out cute, but the hit was this yummy fruit dip. It is so good and really quick to throw together. I like quick, what can I say.

Here's what you need:

1 - 8oz. container of Marshmallow Cream
3 Tbsp. Orange Juice (Add more to taste)
1 - 8 oz. package of Soft Whipped Cream Cheese.

Mix all the ingredients together until smooth. You can add food coloring to make the dip fit your shower or party. It is good with any fresh fruit, but I particularly love it with strawberries, grapes, cantaloupe, apples or honey dew.

{Beachcomber Sauce}

With summer just around the corner, I thought I should post this great sauce. It is great to baste chicken or ribs on the grill. My aunt gave me this recipe which is supposed to be the "secret recipe" from an old LA Restaurant.

1/2 cup pineapple juice
1/2 cup ketchup
1/2 cup honey
2 Tbsp. Soy Sauce

Mix all ingredients in a saucepan and warm. I love it with the precooked meatballs you can get at Sam's Club. I just add a can of crushed pineapple (drained, but you can use the juice in the sauce) and a diced green pepper. Serve these delicious meatballs over rice and it's a great meal. Give this a try and let me know what you think.

{Corn-Hamburger Casserole}

My mom made this all the time while I was growing up, but over the years since I left my parents home I just didn't make it. After all my mom made it and I could always go home for some home cooking, right. Well, my husband really likes this recipe and even my kids love it, so I thought I should post it for all of you. It's quick, easy and yummy. What more could a busy mom ask for.

What you need:

1/2 bag of crinkly egg noodles
1 lb. hamburger
1 chopped onion
1 can of corn
2 cans of tomato soup
grated cheese

Cook noodles according to package instructions. Brown hamburger with onion. Season with salt, pepper and garlic powder to taste. Once hamburger is completely cooked stir in corn and tomato soup. Grease a 9x13 baking dish and layer ingredients in the following order: noodles, hamburger mixture, and enough cheese to cover the top of the casserole. Cover the dish with tinfoil and bake on 350 for 30 minutes. If you chill the casserole before baking, cook for 45 minutes to 1 hour.

{Mexican Lasagna}

Quick, easy, and good. Need I say more? This twist on lasagna is a fun meal that your kids will love.

Here's what you need:

1 Pound Ground Beef
1/2 Cup Chopped Green Pepper
1/2 Cup Chopped Onion
2/3 Cup Water
1 Envelope of Taco Seasoning
1 15 oz. Can of Black Beans, Drained & Rinsed
1 14.5 oz. Can of Mexican Style Diced Tomatoes
6 Flour Tortillas (8 inch)
1 16 oz. Can of Refried Beans
3 Cups Shredded Mexican Blend Cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is browned, then drain. Add water, taco seasonnig and bring to a boil. Add black beans and tomatoes, reduce heat and simmer for 10 minutes.

Spray a 13"x9" baking dish with cooking spray and place two flour tortillas in the bottom. Spread with 1/2 can of refried beans. (For easier spreading heat the refried beans a little.) Add 1/2 of meat mixture and top with 1 cup cheese. Repeat order. Top with the last two flour torillas and the remaining 1 cup of cheese. Cover and bake at 350 for 25-30 minutes or until heated through and cheese is melted. Enjoy!

{Bacon Chicken Bake}

If you love bacon, you will love this recipe. My kids are picky eaters and they love this chicken. I do have to give the credit for this recipe to Angel Shannon, who cooks on Good Things Utah regularly.

What you need:

1/2 lb. bacon, cooked crisp/chopped fine (I buy the precooked bacon to save on time.)
1 Cup Season Breadcrumbs
3 Tablespoons Dried Minced Onion
6 Skinless Chicken Breasts, or about 12 Chicken Tenders
Ranch Dressing (optional)
1 Stick Butter, Melted
Salt, Pepper, and Garlic Powder to taste.

Preheat oven to 400 degrees. Mix bacon, breadcrumbs and dried onion flakes in a large bowl. Season chicken with salt, pepper, and garlic powder, then dip in Ranch dressing. Coat chicken liberally with breadcrumb mixture and place on a foil lined jelly roll pan that has been lightly sprayed with cooking oil. Drizzle the butter over top of chicken, this is optional. I have done it both ways and it tastes great either way. Bake for 30 minutes. For a crispy crust place under broiler for about two minutes. If you don't use the butter the chicken is pretty crispy without the additional time under the broiler. Enjoy!

{Cafe Rio Salads}

This is a great and easy meal. The best part is it appears that you have slaved in the kitchen all day long, but in reality it is quick (in prep time) and easy. Below I have listed all the recipes that you need to make this salad authentic, The Pork or Chicken, Rice (if you decide not to do instant like I usually do) and of course the Creamy Tomatillo Dressing. I also like to make a quick fresh salsa that can be thrown together according to you own taste. I feel like there are so many great recipes out there for fresh salsa that I didn't post one here, but if you don't have one email me and I'll get one to you.

1 Package of Cook Style Flour Tortillas (follow cooking instructions on the bag)
1 Bag of Salad Mix
Grated Cheese
Rice (either instant or the recipe listed below)
Meat of your Choice - For me it's the Pork!
Salsa
Canned Black Beans, drained, rinsed and heated
Canned Corn, heated
Guacamole (optional)
Sour Cream (optional)
Creamy Tomatillo Dressing
Crispy Corn Tortilla Strips (optional)

Layer ingredients starting with a cooked tortilla, add cheese the last few seconds of cooking if you like your cheese melted. Then add rice, meat, black beans, corn, salad mix, sour cream, guacamole, tomatillo dressing and tortilla strips. Enjoy...and believe me, you will!

To make the crispy corn tortilla strips buy the cooked corn tortillas and cut into 1/4" stripes. Fry in vegetable oil until crisp. Place them on a paper towel and salt to taste. You could simple use tortilla chips lightly crushed if you like.

{Cafe Rio Rice}

I have to admit something here, whenever I make Cafe Rio Salads I usually just use some minute rice. It just makes things that much easier, but this recipe is great if you really want to impress your in-laws or girlfriends. I do love this rice when I have the time to make it. Hey, I'm a mom and that keeps things busy.

3 Cups Water
4 Teaspoons Chicken Bullion
4 Teaspoons Minced Garlic
1/2 Bunch Cilantro
1 Teaspoon Cumin
1 Can Green Chilies
3/4 Teaspoon Salt
1 Tablespoon Butter
1/2 Onion
3 Cups Rice (NOT INSTANT)

Use a food processor to blend garlic, cilantro, chilies and onion. Add all ingredients to boiling water. Put lid on and simmer for 30 minutes.

{Cafe Rio Chicken}

We all have so many wonderful chicken recipes, but if you don't have this one your collection is not complete.

1 Small Bottle of Kraft Zesty Italian Dressing
1 Tablespoon Chili Powder
1 Tablespoon Cumin
3 Cloves Garlic, Minced
5 Pounds Boneless, Skinless Chicken Breasts

Put all ingredients in a slow cooker (crock pot) on low for 4 hours, shred meat and cook for 1 more hour.

{Cafe Rio Pork}

I love pork, in fact it may just be my favorite meat. This recipe is great for a crowd whether you are making burritos or those famous salads, it is a keeper.

5-6 lb. Pork Roast
1 Tablespoon Cumin
1 Cup Brown Sugar
12 oz. Bottle of La Victoria Taco Sauce
20 oz. Bottle of Coke (DO NOT USE DIET)

Cook roast on low for 12 hours in a slow cooker (crock pot)with water half way up the roast. After 12 hours, drain water and add remaining ingredients. Continue cooking on low for an additional 4 hours. Then shred the meat and cook for 2 hours.