2011 4-H Favorite Foods
Contest Recipes
November 17, 2011
Mom’s Famous Cocoa Brownies
Dutch Apple Pie Dessert
By Emily Winger
By Karlee Baugh
½ cup cocoa, packed
1 ½ cups flour
1 cup butter or margarine
1 ½ teaspoons vanilla
4 eggs
2 cups sugar
2 – 15 ounce cans apple pie filling
1 tube refrigerated crescent rolls
1 small box butterscotch pudding (not instant)
Melt margarine and cocoa together. Stir in
sugar and then eggs (one at a time). Add
vanilla and flour; then mix well and spread in
greased 9 X 13 pan. Bake at 350 degrees for 2535 minutes. Do not over bake. Top with
chocolate chips (optional).
Monster Cookies
Topping:
Whipped cream or ice cream
Carmel or butterscotch ice cream topping
Chopped nuts
Spoon apple pie filling into sprayed 9x9 inch glass
dish. Rip crescent rolls into pieces and lay on top of
pie filling. Sprinkle dry pudding mix on top of
crescent roll dough. Bake at 350 degrees until warm
and golden brown on top – about 18 minutes.
Serve warm, topped with whipped cream or ice
cream. Drizzle with caramel sauce and sprinkle with
nuts.
By Ali Zacher
Chocolate Chip Cookies
¼ cup softened butter
½ cup peanut butter
1 cup brown sugar
2 eggs
1 teaspoon vanilla
¼ teaspoon salt
1 teaspoon baking soda
3 cups oats
½ cup chocolate chips
¼ cup Reese’s pieces
By Grace Gooder
Preheat oven to 350 degrees. Cream butter, peanut
butter, and brown sugar; add eggs and vanilla and
mix together. Add salt, baking soda, and oats; fold
in chocolate chips and Reese’s pieces. Drop by
tablespoonful on ungreased cookie sheet. Bake
until light brown – approximately 8-10 minutes.
½ cup better
1 teaspoon vanilla
½ cup sugar
¼ cup brown sugar
1 well beaten egg
1 ½ cups flour
½ teaspoon salt
½ teaspoon baking soda
1 cup chocolate chips
Cream butter, vanilla, and sugar; add egg and mix
thoroughly. Add sifted, dry, ingredients. Fold in
chocolate chips. Scoop out onto cookie sheet. Bake
at 375 degrees for 12 minutes.
Utah State University is an affirmative action/equal opportunity institution.
Chocoflan
Cream Cheese Swirl Coffee Cake
(Impossible cake)
By Ruben Luna and Dania Zamora
By Brooklyn Hall
1 can condensed milk
1 can evaporated milk
5 eggs
1 box chocolate cake
Cajeta (candy of cooked milk)
3 strawberries
1 kiwi
Step 1
Put condensed milk, evaporated milk, and 3 eggs in
a blender and mix for 2 to 3 minutes.
Step 2
Follow the instructions on the back of the chocolate
cake box for the crust (use the remaining 2 eggs).
Step 3
Spray oil in a tube pan to prevent sticking, and then
put the cajeta on the bottom, then the cake mix,
and then the egg and milk mixture from step 1.
Step 4
Preheat oven to 350 degrees, put on middle rack,
and bake 40-45 minutes (to know if the cake is
ready, put a fork in the mixture and if it comes out
clean the cake is ready).
Step 5
When the cake is ready, remove from the oven and
let it cool for 2 to 3 hours. When the cake is cool,
decorate with strawberries and kiwi. If desired, put
in fridge before eating for a better taste.
2 (3-ounce) cream cheese, softened
2 tablespoons confectioners’ sugar
2 tablespoons lemon juice from concentrate
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
½ cup butter or margarine
3 eggs
1 tsp vanilla extract
8-ounce sour cream
Cinnamon-Nut Topping:
¼ cup finely chopped nuts
2 Tablespoons sugar
½ teaspoon cinnamon
Preheat oven to 350 degrees. In bowl, mix cream
cheese, powder sugar and lemon juice till smooth,
set aside. Mix dry ingredients and set aside. In
large bowl mix butter and granulated sugar till
fluffy, add eggs and vanilla and mix well. Add the
dry ingredients.
Poor half the batter into a greased and floured 10inch tube pan. Spoon cream cheese mixture on top;
spoon remaining batter over cream cheese filling;
sprinkle top with cinnamon nut topping. Bake 40
minutes or until pick comes out clean. Cool 10
minutes, remove from pan.
Trifle
Frothy Orange Soda
By Jillian Guiterrez
1 cup orange juice
1 cup vanilla ice cream
1 cup lemon-lime soft drink
1 chocolate cake (day old cake is best)
Strawberries, washed topped and cut in half
1 package chocolate pudding (made following
package directions)
Whipping cream - whipped until fluffy
Process orange juice and ice cream in a blender
until smooth, add lemon lime soft drink and stir
gently. Pour into glass and serve immediately.
Layer a glass dish with the cake in the bottom, top
with the strawberries, pudding, and whipping
cream. Garnish with a strawberry if desired.
By Braylee Sorensen
Cranberry Cheese Bars
Molasses Cookies
By Elaine Finlinson
By Destiny Guiterrez
2 cups flour
1 ½ cups oats
¾ cup brown sugar
1 tablespoon white sugar
1 cup margarine softened
1 - 8 ounce package cream cheese
1 can sweetened condensed milk
¼ cup lemon juice
2 tablespoons cornstarch
1 - 16 ounce can whole cranberry sauce
1 ½ cup melted shortening
2 cups white sugar
½ cup molasses
1 teaspoon cloves
2 teaspoons cinnamon
2 eggs
4 teaspoons baking soda
4 cups flour
1 teaspoon ginger
1 teaspoon salt
Preheat oven 350 degrees. In large bowl combine
flour, oats, brown sugar, and margarine. Mix until
crumbs reserving 1 ½ cups mixture. Press
remaining mixture firmly into a 9x13 pan. Bake 15
minutes. Meanwhile, beat cream cheese until
fluffy; slowly add condensed milk then lemon juice.
Spread evenly over cooked crust. In a small bowl
mix cranberry sauce, white sugar and corn starch
spread over cream cheese layer.
Preheat oven to 375 degrees. Cream all ingredients
(EXCEPT flour) together. Stir in flour until well
blended; roll into walnut sized balls then roll balls in
sugar. Bake 8-10 minutes (will not look done),
remove from cookie sheet and let cool on rack.
Oatmeal Cake
By Aurora Quinn
1 ¼ cup boiling water – slice in 1 cube butter, stir in
2 cups quick (NOT instant) oats. Let sit about 20
minutes.
¾ cup each brown and white sugar
2 eggs
1 teaspoon baking powder, baking soda, cinnamon,
and nutmeg
1 ½ cups whole wheat flour
Preheat oven to 375 degrees. Combine all
ingredients and pour into 9x13 cake pan and bake
25-30 minutes.
Topping:
Make this while cake bakes – pour over hot cake –
return to oven to broil until melted – watch
carefully (DON’T BURN IT).
6 tablespoons butter
½ cup brown sugar
1 cup shredded coconut
½ cup milk
¾ cup chopped pecans
Cheese Ball
By Euan Finlinson
2 cups sharp cheddar cheese, grated
1 cup Monterrey jack cheese, grated
2 – 8 ounce packages cream cheese
Dash of Worcestershire sauce
1/2 teaspoon Mrs. Dash
Mix all ingredients together. Roll into 1 large ball or
3 small balls. Decorate as desired. Serve with
crackers.
Queso Chip Dip
By Justin Baugh
1 – 15 ounce can chili
1 – 12 ounce can evaporated milk
8 ounce Velveeta, cubed
1 clove garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
Place all ingredients in a sauce pan over medium
heat. Stir frequently while heating. It is ready to
serve when cheese is melted and warm. Serve with
tortilla chips.
Tacos
Spaghetti and Italian Meatballs
By Nathan Pearce
By Lauren Pearce
1 pound hamburger, browned (*may also use
ground turkey)
1 package taco seasoning
¾ cup water
Frozen/canned corn
Shredded cheese
Shredded lettuce
Sour cream
Diced tomato (or use salsa if you prefer)
Taco shells or tortillas – your preference
Italian Meatballs:
1 pound hamburger
1 egg
1 teaspoon Italian seasoning
½ cup Italian breadcrumbs – (if you want to make
your own bread crumbs – crumble saltine crackers
and mix with 1 teaspoon Italian seasoning)
1 teaspoon salt
½ teaspoon pepper
1 teaspoon minced garlic OR ½ teaspoon of garlic
powder
Mix together cooked ground beef and seasoning.
Simmer for about five minutes. Put drained meat on
taco shell and add your favorite toppings.
Corn Chowder with Shrimp
By Sarah Nielsen
1 pound bacon – crisp and crumbled
1 quart chicken broth
2 pounds frozen corn or cut fresh corn
8 medium potatoes – peeled and chopped
1 large onion – peeled and chopped
1 quart heavy cream (or half and half with a stick of
butter)
1 pound precooked salad shrimp (or more to taste)
½ teaspoon smoked paprika (or more, to taste)
Salt and pepper to taste
Cook bacon to crisp in a large pot; remove bacon to
drain. Remove and discard most of bacon grease
(although 1/4 cup left in pot can enhance flavor, if
not healthiness).
Add broth, corn, potatoes, and onion to pot. Cook
covered on medium until potatoes and onions are
tender. Add cream, shrimp, and seasonings;
continue to heat a few minutes to meld flavors and
reach serving temperature.
The crisp bacon can either be added to the soup
with the shrimp or used to garnish the soup once in
serving bowls.
Sauce:
2 cans tomato sauce
1 tablespoon sugar
¼ cut ketchup
½ to 1 teaspoon Italian seasoning
Preheat oven to 375 degrees. Mix hamburger, egg,
salt, pepper, breadcrumbs and garlic. Roll into balls
about 1 to 1 ½ inches around. Place in baking pan
and cook for 10 minutes.
In the meantime combine the tomato sauce, sugar,
and ketchup. Cook in saucepan over low heat.
After meatballs have cooked 10-12 minutes, open
oven and cover the meatballs with the sauce and
continue cooking 5 more minutes. The sauce will
thicken as it cooks. Check the temperature of the
meatballs with a meat thermometer (target is 160
degrees).
Boil spaghetti according to directions on box. Add 1
tablespoon salt to boiling water. Drain pasta when it
is al dente; poor sauce and meatballs over the
noodles and serve. Suggest serving with garlic
bread and salad.