Stacie Allred's Broccoli Salad

Stacie Allred via Lisa Riding

Ingredients:
Salad:
4 C Broccoli tops, cut into bite-sized pieces
1/2 C Green Onions
1/2 C Sunflower Seeds
1 C Craisins
1 C Red Seedless Grapes, sliced in half
1/2 lb Bacon, cut up, fried and drained

Dressing:
1 C Mayonnaise
1/3 C Sugar
1 Tbsp Apple Cider Vinegar

Directions:

1. Mix salad ingredients well.
2. Mix dressing in a separate bowl.
3. Pour dressing over salad and toss well.
4. Cover and refrigerate for at least one hour prior to serving.
5. When ready to serve, stir well again.

Easter Story Cookies - make the night before Easter

FB Source: Stacie Allred

Ingredients:
1 cup whole pecans
1 tsp white vinegar
3 egg whites
pinch salt
1 cup sugar
plastic ziploc bag
wooden spoon
tape
Holy Bible

Directions:

1. Preheat oven to 300 degrees (this is important-don't wait 'til you're half done with the recipe!) 
2. Place pecans in ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
   Read John 19:1-3.
3. Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
5. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
6. So far, the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.
7. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed through repentance and the Atonement. Read Isaiah 1:18 and John 3:1-3.
8. Fold in broken pecans. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
10. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Roasted Brussels Sprouts with Lemon and Garlic Aioli

Source: Stacie Allred

Adapted from: Lifestyle 365

Ingredients:
Roasted Brussels Sprouts:
Brussels Sprouts
Olive Oil
Salt
Pepper

Lemon and Garlic Aioli:
3/4 C Mayonnaise
2-4 tsp Lemon Juice
1/2 - 3/4 tsp Minced Garlic
2 Tbsp Dried Parsley

Directions:
Roasted Brussels Sprouts:

1. Preheat oven to 350F.
2. Quarter Brussels Sprouts lengthwise. See photo for closeup.
3. Toss Brussels Sprouts in bowl with 2-3 Tbsp of olive oil, enough to coat each little sprout.
4. Salt and pepper to taste.
5. Lay out in a single layer on a large, rimmed cookie sheet. (I like my half-sheet cookie sheets that I got at Costco years ago. You just need something that has a little 1" edge around it.)
6. Bake for 20 minutes, and then gently turn them over.
7. Bake for an additional 10 minutes, and then turn them over, again.
8. Repeat that last step until they have reached your desired level of doneness.

Lemon and Garlic Aioli:

• In a small bowl, combine all ingredients and mix well. Adjust the ingredients to your preference. We like a little more acidity to our aioli, so we increased the amount of lemon juice we added.
• Best if made just after you pop the Brussels Sprouts in the oven.

Stacie Allred's Bread Recipe

Ingredients:

6 cups hot water (120 degrees)

3/4 cup melted Crisco

3/4 cup sugar

3 Tbsp instant yeast

1/4 -1/2 cups powdered milk

6 cups wheat flour, divided
6 Tbsp vital wheat gluten
1/4 cup soy lecithin

2 Tbsp salt
6 +/- cups white bread flour

Directions: 

1. In a *Bosch mixer, mix water, Crisco, sugar, yeast and powdered milk together.
2. Add at least 2 cups wheat flour, vital wheat gluten, and lecithin and mix until smooth before adding salt. 
3. Add remaining wheat flour and continue to add white bread flour until it pulls completely from sides of the bowl.
4. Knead on high for 7-8 minutes.  
5. Form into loaves. Place in well-greased loaf pans. Let rise* till it reaches top of loaf pans. 
6. Bake at 350 for 25-30 minutes.
7. Rub butter on top of hot bread.

Makes 5 large loaves.

*Stacie says: "This recipe calls for only one rising, which is after the loaves are formed. This is because of the special kneading action of the Bosch mixer. If you are not using a Bosch, and are using a Kitchenaid or other type mixer, you need to let the entire dough ball rise once in a greased bowl, covered, until doubled in size, before punching down and shaping into loaves for a second rising."

Source: Adapted from Chef Brad and Susan Bartlett

Chicken Enchilada Soup

Source: Stacie Allred

Ingredients:
1 quart chicken broth
8 oz cream cheese
1 large can MILD green enchilada sauce
1 pint half and half
1 can corn, drained
1/2 Costco rotisserie chicken, shredded (OR 2-3 chicken breasts, cooked and shredded)
1 1/2 cups instant rice

Directions:

1. In a large stock pot, add the chicken broth and cream cheese and whisk until well blended and cream cheese is completely melted.
2. Add remaining ingredients and bring to a boil. 
3. Reduce heat and cook for 10 min, stirring occasionally. 

Makes 12-15 cups or servings.

Modified from a recipe by Terina Eaves, a close friend.

Stacie says: "We double this recipe so that we have plenty of leftovers for the next few days. One 3lb rotisserie chicken from Costco or Sam's Club will do the trick. Be sure to use a LARGE stock pot, 8qt or larger, if you're going to double the recipe like we do. It FILLS our 8-qt stock pot to the brim."

Pumpkin Chiffon Pie

FB Source:  Stacie Allred and Now You Can Pin It

Years ago, I made a wonderfully light pumpkin pie. It was so delicious and NOT heavy, like pumpkin pie normally CAN be.

I believe that it was this recipe, because I remember using the Knox gelatin.

Try this when you're celebrating Thanksgiving and Christmas this year. ;)

Stacie's Texas Sheet Cake

Source: Stacie Allred

Ingredients:
Cake:
2 C All-Purpose Flour
2 C White Sugar
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
2 Tbsp *Buttermilk Powder (found in the baking aisle of your grocery store)
1/2 C Butter (1 stick)
1/2 C Shortening
1/4 C Cocoa Powder
1 C Water
2 Eggs, beaten
1/2 C water

Frosting:
1/2 C Butter (1 stick)
6 Tbsp Milk
1/4 C Cocoa Powder
1 tsp Vanilla Extract
4 C Powdered Sugar, sifted.

Directions:
Cake:

1. Preheat oven to 350F/175C. 
2. Grease and flour 13 x 18" half-sheet cake pan. (You can also use a 10 x 15" jelly roll pan for this recipe.)
3. In large bowl, sift together flour, sugar, baking soda, cinnamon, salt and buttermilk powder. Set aside.
4. In a small saucepan, combine butter, shortening, cocoa powder and 1 C water. Bring to a boil and cook for 1 minute.
5. Pour this liquid over the flour and sugar mixture in the bowl and mix well.
6. In a small bowl, beat the eggs and add 1/2 C water. Blend this together well, and add to the cake batter. Mix well.
7. Put batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
8. As soon as you remove the cake from the oven, make the frosting. (Cake should be frosted no longer than 10 minutes out of the oven.)

Frosting:

1. Add first 3 frosting ingredients into a small saucepan. Bring to a boil and cook for 1 minute. Remove from the stove and add vanilla extract.
2. Place powdered sugar in a medium mixing bowl.
3. Add in the chocolate mixture. Mix well.
4. Frost while the cake is still warm.

*I have used Buttermilk Powder for years, and just LOVE it! I don't normally use Buttermilk, so, when I have a  recipe that calls for it, I determine how much Buttermilk Powder and water I would need, according to directions on the package, and add the powder in with my dry ingredients, and the water with my wet ingredients. It stores well in my fridge. :)

Recipe adapted from Allrecipes.com

7-Minute Buttermilk Syrup

Stacie Allred

Ingredients:
1 1/2 cups Sugar
3/4 cup Buttermilk
   (I never buy regular buttermilk; I use *Buttermilk Powder and water)
1 stick Butter
2 Tbsp Light Karo Syrup
1 tsp Baking Soda
2 tsp Vanilla

Directions:

1. Mix the first 5 ingredients in a LARGE saucepan. (Seriously, the size of the pan needs to be at least 3-4 times larger than what you've got in the pan, because the baking soda and buttermilk will react, and will spill all OVER your stove if the pan isn't large enough.)
2. Bring to a boil over medium heat and boil for 7 minutes.
3. Take off the stove and stir in baking soda and vanilla.

Serve warm over pancakes, waffles, etc.

*Buttermilk Powder can be found in the baking aisle at your local grocer.

Recipe adapted from http://allrecipes.com/recipe/buttermilk-syrup/detail.aspx

The OTHER Green Bean Casserole - Need a pic

Allred Family Favorites

The OTHER Green Bean Casserole

1 8oz can Tomato Sauce
1 Tbsp Prepared Mustard
2 tsp Minced, Dried Onion
1/8 tsp Garlic Salt
1/8 tsp Pepper
2 16oz cans Green Beans, drained
1/2 cup Shredded Mozzarella Cheese

Preheat oven to 350. Combine tomato sauce, mustard, onion and seasonings. Add in green beans and pour into 1-qt casserole dish. Cover and bake for 30 minutes. Sprinkle cheese on top and bake for an additional 1-2 minutes, or until cheese has melted.

Adapted from "Italian Bean Bake", Better Homes and Gardens cookbook, circa 1986(-ish?).

Stacie says: This recipe became a family favorite YEARS ago, when our girls were little.