Wendi's Recipe Book

New Blog

2009-10-30T07:44:00.001-07:00

New recipes being posted over at my new blog site: feastonthisbaby.blogspot.com

blog address change

2009-10-27T13:07:00.000-07:00

Just to let all you google readers know, I will be changing my blog address at the end of the week. You will be able to find all my recipes at the new address: feastonthisbaby.blogspot.com

Thanks!

Taco Soup

2009-10-26T20:16:00.001-07:00

We've had lots of different taco soups, and I've played with different recipes. This one is Brian's all time favorite. I usually make corn bread as a side dish with this soup.

1 lb. hamburger, brown, drain, add salt and pepper
1 onion

Add: 1 quart tomatoes
1 can corn with juice
1 can kidney beans with juice
1 small can tomato sauce
1 pkg. Taco seasoning

Simmer for 15 minutes. I always serve with Fritos, grated cheese, and a dob of sour cream. You could also serve with avocados, but Brian and I don't really like them.

Shattered Crystal Ball Jello

2009-10-26T10:15:00.000-07:00

October is a month of lots and lots of P.A.R.T.I.E.S. All of my husband's family was born in October, as well as my oldest daughter and my mom. So consequently we get together a lot in October, for food and fun and presents!

I was looking through my pictures of all of our parties this morning, and noticed that Isabel had taken a picture of this jello. My kids all loved it (my youngest in particular is a big fan of jello, so we make it a lot)! When I saw this picture, I figured I better put the recipe on here so next year when I go to make it I can find the recipe.

I think maybe I'll make this at Christmastime with red and green jello, and I suppose it can be made anytime of year with whatever color jello you want.

Recipe comes from Taste of Home magazine last year.

Ingredients:

2 pkgs. (3 oz. each) lime gelatin

6 cups boiling water, divided

2 pkgs. (3 oz. each) orange gelatin

2 envelopes unflavored gelatin

1/3 cup cold water

1 1/2 c. white grape juice

1 carton (12 0z.) frozen whipped topping, thawed

1. In a bowl, dissolve the lime gelatin in 3 cups boiling water. Pour into an 8 in. square dish coated with nonstick cooking spray. In another bowl, dissolve orange gelatin in remaining boiling water. Pour into another 8 in. square dish coated with nonstick cooking spray. Refrigerate for 4 hours or until very firm.

2. In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minutes. Add grape juice. Heat over low heat, stirring until gelatin is completely dissolved. Pour into a large bowl; refrigerate for 45 minutes or until slightly thickened. Fold in whipped topping.

3. Cut green gelatin into 1/2 in. cubes and orange gelatin into 1 in. cubes. Set aside 8-10 cubes of each color for garnish. Place 2 cups whipped topping mixture in a bowl; fold in remaining green cubes. Spread into a 13 in. x 9 in. dish coated with nonstick cooking spray. Fold remaining orange cubes into remaining whipped topping mixture; spread over bottom layer. Sprinkle with reserved green and orange gelatin cubes. Refrigerate for 2 hours or until set. Cut into squares.

Ham Rolls

2009-10-26T09:49:00.000-07:00

This is one of our family favorites. We always have them at family parties, Thanksgiving, and get-togethers. There are only 3 ingredients, so they are very easy to make. I like to make these ahead, put them in a tupperware in the freezer, and then I can pull them out and slice them quickly.

Ham Rolls

2-3 packages ham (thickly slicked rectangles)

2 packages cream cheese, softened

2-3 bunches of green onions

Lay ham out on cutting board, spread layer of cream cheese over ham, put green onion down center and roll lengthwise (so it makes a long skinny roll). Put in covered container and refrigerate overnight.) Slice into 1/2 inch sections and serve. Yummy!

Crunchy Corn Medley

2009-10-20T08:58:00.000-07:00

I LOVE this dish. It tastes really fresh and healthy, and it's not too much work to make. Plus it keeps well in the fridge and you can eat it all week. It's got a tangy flavor because of the vinaigrette dressing.

2 cups frozen peas, thawed
1 can whole kernel corn, drained
1 can white or shoe peg corn, drained
1 can (8 oz.) water chestnuts, drained and chopped
1 jar diced pimientos, drained (I usually leave these out)
8 green onions, thinly sliced
2 celery ribs
1 medium green pepper, chopped
1/2 c. vinegar
1/2 c. sugar
1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper

In a large bowl combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; mix well. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.

Fresh Peach Pie

2009-10-06T20:59:00.000-07:00

I got this recipe from one of my new neighbors down the street and it is delicious!

Fresh Peach Pie

1 cup water

1 cup sugar

3 Tbs. cornstarch

1/2 cube butter

yellow food coloring

1 tsp. vanilla

Cook the water, sugar, cornstarch, and butter over medium heat until thick and bubby. Cook to room temperature (I put it in the fridge to hurry it up while I baked my pie crust) and then add the food coloring and vanilla.

Layer peeled and sliced peaches in the bottom of a baked pie crust (about 3 peaches). Cover with filling and top with remaining peaches (probably about 3 more). Chill 1 hour and serve with whipped cream. Filling makes enough for one pie. Recipe doubles well.

Sweet Strawberry Bread

2009-09-25T09:59:00.000-07:00

I saw this recipe for strawberry bread on the sisters cafe blog, and think it sounds like such a fun thing to have at a brunch, baby shower, etc.

3 cups flour

2 cups sugar

1 tsp baking soda

3/4 tsp. cinnamon

1 tsp. salt

4 eggs

1 c. canola oil

2 c. fresh strawberries, cut small

Mix flour, soda, cinnamon, and salt in a bowl. Add eggs, sugar, oil. Mix until moist, carefully add strawberries. Batter will be thick. Spoon into greased and floured loaf pan. Bake at 350 for 1 hour. Cool in pans 10 minutes then remove. I made 2 small bread loaves, but I think you could probably make 1 regular sized bread loaf with this amount of batter. (It really is more of a batter consistency than a bread dough. It reminded me of making banana bread.)

Either my oven cooks really hot or their cooktime is a little off, because I took mine out at 45 minutes and feel like it was over cooked. I think I'll take mine out at 30 minutes next time.

We just bought a new house a month ago and I'm trying to get used to new ovens. These definitely cook differently than my old one.

Granny Kay's Caramel Popcorn

2009-08-30T18:53:00.001-07:00

Ingredients:

1 cup butter (2 sticks)

2 cups brown sugar

1 cup Karo syrup

1 can sweetened condensed milk

Bring first three ingredients to a boil, then add can of milk. Stir constantly. When it reaches a soft-ball stage, add 1 tsp. vanilla and remove from heat.

Pour over popcorn. Note to self: I think today I made 4 batches of popcorn, and it made enough caramel for one large bowl and large square tupperware perfectly.

Chow Mein Haystacks

2009-08-26T20:26:00.000-07:00

2 bags small chow mein noodles

3/4 c. peanut butter

1 bag butterscotch chips

1 c. marshmallows

Melt the peanut butter over medium heat, then add butterscotch chips. Remove from heat and add chow mein noodles. Then after that is thoroughly mixed and it's cooled a bit, add marshmallows.

***Do NOT add marshmallows while sauce is still hot or it will just melt the marshmallows.

Spoon onto waxed paper.

Honey Lime Enchiladas

2009-08-26T20:14:00.000-07:00

Before

After Another great one from here.

.
Honey Lime Enchiladas

1/4 lbs. pork or chicken, cooked and shredded

Sauce:

1/3 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp garlic powder

2 (10 oz) can green enchilada sauce

equal parts mixed together of:

shredded mozzarella cheese

shredded cheddar cheese

flour tortillas

Mix together sauce ingredients then add to shredded meat. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

I served it tonight with spanish rice and black bean salsa.

Black Bean and Corn Salsa

2009-08-24T18:32:00.000-07:00

2 cans black beans, drained

1 can diced tomatoes, drained

1 can shoepeg or white corn, drained

diced jalapenos

2 Tbs. olive oil

1/4 c. diced red onion

1 bunch cilantro, diced

3 Tbs. redwine vinegar

1 cup salsa

salt and pepper

Drain beans, corn, and tomatoes. Mix together. Add cilantro 1-2 hours before serving. Keep chilled.

I don't think you can go wrong with this one. It's a pleaser.

Banana Bread for Joey

2009-08-24T08:35:00.000-07:00

My middle child, Joey, is about as funny as they come. And he is sharp as a tack--he remembers random things forever. About a year ago, my friend Christiana had made some banana bread and had offered Joey a piece. He loved it, and he still talks about it every time her name comes up. And whenever we see her, he asks her if she has any banana bread.

So on the first day of school I made sure to have some banana bread waiting for him when he got home. I was worried that I overcooked it, but Joey gobbled up all three pieces, then ate 3 more so I guess it was okay!

This is the recipe that I used. It will make either 1 larger loaf or 2 small loaves. I made 2. If you make 1 I think you should cook it a little longer.

Ingredients:

1 cup sugar
1/2 c. shortening
2 eggs--cream together
3 very very ripe bananas
1 tsp. baking soda
2 cups flour
1/2 tsp. salt

Bake at 350 for 45 minutes. Chek if done by putting toothpick in the middle--if it comes out clean it's done.

Granary Bread

2009-08-16T16:45:00.000-07:00

Ingredients:

1 1/2 Tbs. yeast

3 1/2 cups warm water

1/2 cup oil

1/2 cup honey

1/4 cup molasses

1 Tbs. salt

1 1/2 c. quick-cooking oats

1 1/2 c. wheat germ

1/2 c. soy flour (I forgot to buy this so I just added an extra halt cup of wheat flour)

4 1/2 c. whole wheat flour

2 c. white flour

Directions:

Dissolve yeast in warm water. Add oil, honey, molasses, salt, oats, cracked wheat, wheat germ, and soy flour. Beat well. Gradually add whole wheat and white flours to form stiff dough. Knead till smooth and elastic. Place in greased bowl; cover and let rise till double in bulk. Punch down, divide into thirds, and mold into loaves. Place in greased loaf pans.

*At this point I had the idea to brush the tops with water and add some oats before I cooked the bread. It made it look pretty, and they toasted in the oven, giving it a nice added flavor.

Let rise till double. Bake at 350 degrees for 30 minutes. Makes 3 loaves.

From the cookbook Christmas Recipes from the Lion House

Menu Plan

2009-08-15T16:19:00.000-07:00

Sunday: Spaghetti Chicken, Granary Bread from Lion House cookbook

Monday: Lasagna

Tuesday: Chicken Amandine

Wednesday: Dance Convention, dinner at the drive-through on the way home

Thursday: First Day of School!!!! Chicken Ranch Crockpot Dinner, Banana Bread

Friday: Happy Anniversary to us! 13 years!!!

Saturday: Leftover buffet

Chocolate Peanut Butter Cupcakes

2009-08-15T11:41:00.000-07:00

Step One:

Step Two:

Ingredients:

1 cup powdered sugar

1 cup creamy peanut butter

5 Tbsp. marg.--room temperature

3/4 tsp. vanilla

1/4 tsp. salt

1/3 cup heavy cream or milk

Mix first five ingredients in a bowl and mix on medium low speed until creamy. Add the cream or milk and then beat on high speed until light and smooth.

Step Three:

Step Four:

Step Five:

Thank you for sharing this recipe Barefoot Contessa! I love your show!

Chicken Cream Cheese Soup

2009-08-14T19:31:00.000-07:00

Found the recipe here. Lovin those sisters.

I made this tonight for dinner because I came across the recipe, and noticed I had all of the ingredients already in my refrigerator. I need to put a big *STAR* by this one because my husband went crazy over this soup. He kept telling me how good it was all night, and he even said that "I outdid myself with this one." I thought it was good, but not that amazing.

1 lb. chicken (breasts or combination)

1 onion, diced

1-2 Tbs. butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small

1 cup milk

1/4 c. flour

8 oz. pkg. cream cheese

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.

2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor. (I add 4 bouillion cubes.) Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Brownies for a Crowd

2009-08-14T19:03:00.000-07:00

Recipe copied from The Sisters' Cafe

3 cups sugar
1/2 cup + 1 Tbsp cocoa (Dutch is darker)
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost

Frosting:
1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.

Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Shown here with large sugar granules (can get at Roberts).

Lemonade Pie

2009-08-14T18:37:00.000-07:00

If you've known me very long I'm sure I've made this for you. I've been making this since we were newlyweds, and it's always been one of my favorites. It's super easy, and chances are you probably have all of the ingredients in your house right now. If so, go make this! It's yummy!

Filling:

1 can lemonade concentrate (12 oz.)
2 qt. vanilla ice cream

Crust:

1 c. small graham cracker crumbs
1 stick melted margarine
3 Tbs. powdered sugar

Mix ingredients of crust together and line bottom of pan with crust. no need to grease pan. In separate bowl mix softened ice cream w/ unfrozen lemonade concentrate. Dump that on top of the crust. Fills 2 pie sized pans or 1 cake pan.

Andes Mint Cookies

2009-08-14T18:35:00.000-07:00

1 Devil's food cake mix
1/3 c. oil
2 eggs
1 pkg. Andes Mints, broken up

Combine all ingredients. Scoop onto cookie sheet. Bake at 350 for 10 minutes.

So easy and so delicious. I love everything mint!

Kalua Pork and Cabbage

2009-08-14T12:46:00.000-07:00

(not my picture, from google images)

This was our favorite thing to order when we were in Kauai. When we got home and I was missing the Hawaiian sun, I found this recipe to comfort me. :) It's soooo good, and soooo easy. And my husband loves it when I make this for him. Serve with a big scoop of sticky rice. Yum!

Ingredients:

3-4 lb. pork butt or shoulder

1/4 c. of liquid smoke

1/4 c. sea salt

1 small head of green cabbage

Directions:

Rub the sea salt and liquid smoke all over the pork butt in your crock pot. Fill with enough water to cover the pork and let cook in crock pot until you can easily shred the pork. Reserve about 1-2 cups of the liquid in the crock pot.

Julienne the cabbage into 1/8 inch strips. Saute the cabbage and pork for about 5 minutes (don't brown the cabbage.) Add the reserved liquid and cover to cook on low until the cabbage is wilted but still green. Serves 8-10.

Alternate cooking method: Sometimes instead of cooking it in the crock pot I roast it in the oven (double wrapped in tin foil) at 250 for 5-6 hours.

Chicken Amandine

2009-08-14T12:39:00.000-07:00

From Mique's Tried and Trues. If you haven't been to her site, you should check it out. I love her recipes.

Ingredients

3 cups cubed, cooked chicken

1 can cream of chicken, celery, or mushroom soup

1 can water chestnuts, sliced and drained

1/4 c. chopped green onions

2/3 c. mayonnaise

1/2 c. chopped onion

1/2 c. sour cream

1 pkg. crescent roll dough

2/3 c. shredded Swiss cheese

1/2 c. slivered almonds

2-4 Tbs. melted butter

Directions:

Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into long rectangles. Place over the hot chicken mixture. Combine remaining ingredients and spread over the dough. Bake for 20-25 minutes until golden brown. Serves 4-6.

My favorite lasagna

2009-08-14T12:38:00.003-07:00

(image from google images)

1 1/2 lb. ground beef, browned

28 oz. Prego Sauce-traditional (of course you can use any kind, but this is my favorite)

8 lasagna noodles, cooked

1 c. sour cream

3 heaping Tbs. ricotta cheese (I use way more than this, I love it so I just keep throwing more on!)

1 lb. grated Jack cheese

Layer-

sauce/meat (1/2 of it)

4 noodles

Sour cream and ricotta cheese

1/2 jack cheese

Repeat.

Bake at 350 for 48-50 minutes.

Chicken Spaghetti

2009-08-14T11:51:00.000-07:00

Ingredients:

4-5 chicken breasts

garlic powder (or 1 fresh garlic clove, minced)

onion powder

1 can cream of chicken

1 can evaporated milk

1/2 c. parmesan cheese

Saute chicken breasts in garlic and onion powder. When fully cooked, remove and shred, then return to pan. Add cream of chicken, evaporated milk, and parmesan cheese.

Serve over spaghetti.

Raspberry Pretzel Jello Salad

2009-08-13T17:01:00.000-07:00

Ingredients

1 1/2 c. crushed pretzels (or half pretzels half graham crackers--which is what we prefer)

1 c. sugar, divided

1 cube margarine, melted

1 8 oz. cube cream cheese (softened)

1 8 oz. tub cool whip or 1 cup whipping cream (it will double to 2 cups)

1 large 6 oz. box raspberry jello

2 c. boiling water

1 bag frozen raspberries

Crust:

1 1/2 c. crushed pretzels (like I mentioned, I like to do half graham crackers here)

1/2 c. sugar

1/2 c (1 cube) margarine, melted

Combine above ingredients and press into a 9 x 13 pan. Bake 350 for 8 minutes, then allow to cool.

Filling:

8 oz. cream cheese, softened

1/2 c. sugar

8 oz. cool whip or 1 cup whipping cream prepared (Cook whip is faster, whipping cream is better)

Blend together, spread on crust, and refrigerate.

Raspberry Topping:

6 oz. raspberry jello

2 cups boiling water

1 bag raspberries

Combine jello and water until dissolved, add raspberries and stir. Pour over cream filling and refrigerate.

Sprite Potatoes

2009-08-13T11:38:00.000-07:00

from Kariann

1 medium onion
1/2 lb. bacon, chopped

Cook in large skillet until onion is translucent and bacon is starting to crisp.

Then add:

5-6 potatoes, peeled and sliced thin (can use food processor to slice the potatoes and carrots)
9-10 baby carrots

Stir and season with:

Season salt
onion salt
garlic salt
salt
pepper

Add:

1-2 cans sprite, enough to just cover the potatoes

Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.

Cover generously with grated colby jack cheese or cheddar cheese and let melt (about 3-5 more minutes).

Can add a little more sprite to keep them from drying out before the potatoes and carrots are all the way done. We also leave a little liquid in the bottom when we put the cheese on so it's not too dry.

(Shown here with ham and swiss braid)

Israeli Inspired Pita Sandwich with Yogurt Sauce

2009-08-11T11:14:00.000-07:00

From Christine Hansen

We had this served to us at beautiful visiting teaching conference about the Ten Virgins. I think this will be fun to make around Christmas time. We have a tradition on Christmas Eve where we dress up and have a shepherd's dinner.

Yogurt Sauce (make first, to allow flavors to blend)

1 cup plain yogurt
1/3 c. finely chopped, seeded cucumber (I just shredded it)
2 T. finely chopped onion
1 garlic clove, minced
1 tsp. sugar

Combine all ingredients and refrigerate. Best if made at least an hour ahead to allow flavors to blend.

Pita Filling

1 lb. lean ground beef, browned with onion, salt and pepper
2 cups cooked barley (or whatever ratio you like).
1 cup beef broth
1 tsp. oregano
1 tsp. garlic powder
1 tsp. cumin

Barley is a great meat stretcher! Use pearl barley, available in bags near the dried beans. Cook it like rice, using 2 cups of water for 1 cup barley. I used my rice cooker but the stove top will work well too. Can freeze any leftovers--add to soup, etc.

Combine beef and barley, warm on the stove with 1 cup beef broth (or more if it seems dry). You can use bouillion and water as well. This will help moisten it and allow the spices to permeate the mixture. Add oregano, garlic powder, cumin. Simmer 30 minutes or so.

Serve with:

pita bread (best price and quality at costco)
chopped cucumbers
fresh chopped tomatoes
sliced onions or green onions
yogurt sauce
hummus

Side of red grapes.

Navajo Tacos

2009-08-11T09:04:00.000-07:00

This recipe serves 10

Navajo Fry Bread

4-5 cups flour

3 1/2 tsp. baking powder

1 tsp. salt

1/2 cup instant milk

2 cups water

Mix dry ingredients. Stir in water. Knead dough lightly, cover and let rest 15 minutes. Heat 1 " vegetable oil in a 10 " skillet. Pinch off dough in small amounts and pat dough into thin 8" circles. In the hot oil, quickly brown on both sides. Drain on paper towels.

Filling

1 1/2 lbs. ground beef

1 onion, chopped

3/4 tsp. garlic salt

1 can pinto beans

Brown ground beef and onion, drain. Add beans and garlic salt. Simmer 10-15 minutes.

Toppings

grated cheese

salsa

lettuce

tomato

onion

sour cream

green onion

Menu Plan Monday

2009-08-09T21:38:00.000-07:00

Monday: Potato Soup (I know it's August but Brian wants me to make it for him)

Tuesday: Navajo tacos and honey butter scones

Wednesday: Ham and Swiss Braid, Spinach Salad

Thursday: French Toast and Bacon

Friday: Boating all day, drive-through on the way home

Saturday: Leftovers/clean out the fridge

Menu Plan Monday

2009-07-27T21:56:00.000-07:00

Monday:
Angel Hair pasta with alfredo sauce
Garlic bread
Green salad
peanut butter cookies (FHE treat)

Tuesday:
Greek Chicken Pitas

Wednesday:
Pizza

Thursday:
Hawaiian Haystacks

Friday:
Date Night! The honey better take me out.

Greek Chicken Stuffed Pitas

2009-07-25T16:15:00.000-07:00

From Tasty Sensations

Read entire recipe before preparing! It's delicious and the leftovers are just as good!

Package of Whole Wheat Pitas (or use white)
6 chicken breasts
1/8 c. olive oil
1/8 c. lemon juice
1 clove smashed garlic
dash of Mrs. dash
1/4 tsp. fresh ground pepper
1/2 tsp. salt
1/4 tsp. oregano

Marinate chicken in sauce overnight (or in fridge all day). Bake for 25 min. or until juices run clear at 350.While chicken is baking, prepare Greek Salad:

Greek Salad
Peel & seed 1 small cucumber, dice to small pieces
Dice 2 large tomatoes
3 stalks of finely chopped green onion
Mix in bowl w/ 1/8 c. balsamic vinegar and 1/4 c. crumbled feta

When chicken is done, cut into cubes or slices and stuff inside pita with Greek Salad.Top with Tzatziki Sauce.

Tzatziki Sauce:
1 container of plain yogurt
1/2 finely shredded cucumber (drain juice)
1 Tbs. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. of crushed garlic

Mix well and chill in fridge.

The Greek Salad is also great alone or served with french bread like a bruschetta.

Oreo Truffles

2009-07-25T15:51:00.000-07:00

1 pkg. oreos
1 pkg. cream cheese
dipping chocolate or chocolate bark

Crush all the Oreos in blender, food processor, etc. Then mix with the pkg. of cream cheese.

Roll them into nickel sized balls (they will nearly double in size).

Put on wax paper and put in freezer for 1/2 hour.

Then dip in melted chocolate. Put back into freezer to harden.

Remove from freezer 1/2 hour before serving.

No Bake Peanut Butter Bars

2009-03-16T14:21:00.000-07:00

I got this recipe from Christie Gardiner who got it from Julie Beck (LDS Relief Society General President) who was my one of her young women leaders in my ward growing up.

Warm slowly in sauce pan till sugar dissolves:
1 c sugar
1 c light karo
Dash salt

After warm add:
2 C creamy peanut butter
Take off of stove and add:
4 C rice krispies
Dump on ungreased cookie sheet.

Frosting:
Melt together
½ Cup butter
½ Cup Brown Sugar

Remove from heat and add 2 TBS Milk and 1 tsp Vanilla. QUICKLY stir in 2 ½ cups powdered sugar with a wire wisk. Pour over top and spread. Cool and Cut. Makes 4 dozen.

Oven-Barbecued Chicken

2009-03-16T14:19:00.001-07:00

Vegetable oil
3-4 lbs. chicken
3 Tbs. butter or margarine
1/2 c. chopped onion
3/4 c. ketchup
1/2 c. water
1/3 c. vinegar
3 Tbs. Worcestershire sauce
2 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper

Heat oil in large skillet; brown chicken on all sides. Drain; transfer chicken to a greased 13 x 9 baking dish. In a saucepan, melt butter; saute onion until tender. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350 degrees for 1 hour or until juices run clear, basting occasionally.

From Debbie Rhoads

Salsa Chicken Tacos

2009-03-16T14:17:00.001-07:00

1 lb. chicken, cooked and diced
salsa

Stir in salsa picante to cover chicken. Simmer 10-12 minutes, stirring occasionally.

Fill warmed tortillas and put whatever you like in it; cheese, tomatoes, olives, sour cream, lettuce, etc.

From Karen Hunt

Rustic Peasant Pasta

2009-03-16T14:16:00.000-07:00

This recipe makes 2 9 x 13 pans--make one for dinner and freeze the other (I do this big batch because the ricotta cheese and spinach come in packages too large for one pan and if I don't make it now--it goes to waste)

500 g package of your favorite pasta (penne, radiatori, fusili, farfalle or shell are good)
1-1 1/2 lbs. of lean ground beef or ground pork (I use 1/2 and 1/2)
3-5 cloves fresh garlic minced
25-30 oz. package of Ricotta cheese (I use low fat)
1/2 c. fresh Parmesan cheese
3-4 cups of cottage cheese
1/2 c. mayonnaise
2 lb. 13 oz. bottle of pasta sauce (or use your own if you are ambitious*)
mozzarella cheese
any veggies you like (I use mushrooms and 1 package of fresh spinach)

Boil pasta (salt the water and use a TBSP of olive oil to keep from boiling over). Drain pasta and set aside. While the pasta is boiling, brown the ground meat. In the last minute add the garlic and salt to taste. Add your veggies to the meat and cook until tender (I just wilt the spinach-it wilts WAY down in size). Cool the meat/veggie mixture while you combine the ricotta, cottage and parmesan cheeses and the mayo. Add the cooled meat to the cheese mixture. Layer in the 9 x 13 pans starting with a thin layer of sauce. Split the pasta into the 2 pans. Cover the pasta with the cheese/meat mixture split between the 2 pans. Top with the remaining sauce and mozzarella cheese. Bake for 1/2 hour at 350 until heated through and all bubbly. If you are using the frozen pasta--leave in the fridge overnight and then cook it for 45 minutes (or until hot in the middle).

*An easy pasta sauce can be made by taking a large basket of grape tomatoes washed and put in a roasting pan. Coat the tomatoes with sea salt and fresh minced garlic. Roast in the over uncovered (about 400) until the tomatoes lose shape. Mash them up with a potato masher and you are good to go.

Recipe from Rachelle Stubbs

Easy Chicken Enchiladas

2009-03-16T14:14:00.001-07:00

Tyson's (or other) chicken fajita strips (you can buy these pre-cooked in the frozen section)
Mexican cheese blend
1 pt. sour cream
2 can cream of chicken soup
1 pack flour tortillas
(green chilis optional)

Heat up (thaw) chicken strips until soft. Cut up into little pieces. Mix with cheese. Mix sour cream and soup together. Put a thin layer spread into bottom of 9 x 13 pan. Roll chicken mixture into tortillas and place in pan. Cover with sauce mixture. Green chilis on top are optional.

This recipe is so versatile. You can adjust how much chicken and cheese and tortillas you use depending on how many you need to make!

Recipe from Melissa Willie

Smothered Home Fries with Almond Poppy Seed Muffins

2009-03-16T14:10:00.001-07:00

Almond Poppy Seed Muffins

2 cups flour
1/2 c sugar
2 1/2 tsp. baking powder
1 egg
1 cup milk
1/3 c vegetable oil
1/4 tsp. almond extract
1 Tbs. poppy seeds

Cook in 365 degree oven 11 minutes for mini muffins, 14 minutes for regular muffins. The pans need to be heavily greased.

Smothered Home Fries

*Peel potatoes and cut into about 3/4 inch dice
*Put in a sauce pan, cover the potatoes with water and bring to a boil.
*Simmer potatoes for about ten minutes or until slightly soft.
*Drain potatoes and toss in a skillet with 1 Tbs. vegetable oil on medium high heat. Add a generous amount of barbecue seasoning, chicken seasoning, or any spice mix you like.
*Fry and toss potatoes in the skillet for 5 to 7 minutes until all sides are somewhat crisp and starting to turn golden.
*Drain on a paper towel if you need to then put in a large dish or plate.
*Top potatoes with cheese, scrambled eggs, sour cream, green onions, and bacon.

Serve with fresh fruit and Almond Poppy Seed Muffins. No one will leave the table hungry.

Recipes from Mindy Lines

Kauai Chicken

2009-03-13T01:48:00.000-07:00

8 small chicken breasts (I used one package of tenderloins)
1/4 cup sugar
1/4 cup brown sugar
1/3 cup soy sauce
2 Tbs. hoisin sauce (in the oriental section in grocery store in a jar)
1 clove garlic, minced

1. Rinse and dry chicken. Arrange slightly apart in a shallow-rimmed baking pan or casserole dish.

2. Stir sauce ingredients together and pour 1/2 over chicken.

3. Bake @400 degrees for 20 min. Turn chicken over and top with remaining sauce. Return to over and continue to bake until meat is done (Approximately 15 minutes.) (If cooking larger pieces of meat, turn heat down and cook for longer).

4. Serve with rice. Pour drippings from pan over the rice for flavor.

Grasshopper Pie

2009-03-01T20:43:00.000-08:00

1 1/2 cups cold milk

1 pkg. (3.9 oz) instant chocolate pudding mix

2 3/4 cups whipped topping, divided

1 package mint Andes candies, chopped, divided

1 chocolate crumb crust

1/4 tsp. mint extract

2 drops green food coloring

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and regrigerate for 4 hours or until set.

Creamy Mushroom and Chicken Soup

2009-02-25T15:29:00.000-08:00

(recipe and picture from Family Fun)

RECIPE INGREDIENTS:
6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 pounds mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
2 teaspoons thyme
2 cups light cream
3/4 cup grated Parmesan, plus more for garnish if desired
2 cups chopped cooked chicken

1. In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.

3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.

**My friend Michelle made this for us today and it was D.E.L.I.C.I.O.U.S. She served it with Rhodes bake and serve rolls. I can't wait to make it!

Taco Ring

2009-02-18T16:40:00.000-08:00

I think I got this recipe from a Pampered Chef party many years ago. I only used one package of crescent rolls because my kids are being picky and I knew they wouldn't eat very much of it. Usually I use 2 packages and the ring is twice as big. Oh well, this is the basic idea anyway.

Take 1 package of Pilsbury cresent rolls, remove from package, and separate the pieces. Then lay them out on a baking stone so that the points face outward.

Top with refried beans, pre-cooked ground beef, and grated cheddar cheese. Fold the dough over and seal.

Bake at 375 for 12 minutes until golden brown.

I serve this with shredded lettuce, tomatoes, salsa, and sour cream. Whatever you usually put on a taco works. When I am feeding adults and don't have picky children that cry about sour cream, I take the sour cream and put it in a tube with a fluted end, and squeeze a pretty dollop onto each section of the cresent so it has little white "flowers" all around the ring.

But since I had lots of picky crying children tonight, I made it extra plain and we just added what we wanted afterwards.

EASY Valentine's Pizza

2009-02-15T19:42:00.001-08:00

We started by using this basic bread dough recipe .

We rolled out the dough, and laid out string cheese halves around the outside to shape the heart.

Then folded up the dough around the cheese and sealed it tightly.

My beautiful assistant spread out the sauce, conveniently already made for us by the friendly folks at Prego.

Topped with cheese...

And voila! Pizza love!!!

Poppyseed Chicken

2009-02-02T17:30:00.000-08:00

5-6 Chicken breasts

1 can cream of chicken

8 oz. sour cream

1 square margarine

1 1/2 tubes Ritz crackers (or bread crumbs)

2 Tbs. poppyseeds

Mix: one square margarine (melted), 1 1/2 tubes crushed ritz crackers, 2 Tbs. poppy seeds.

Mix soup and sour cream together. Place chicken in a pan and cover with soup mixture. Top with crumb topping. Bake 30-40 minutes at 350.

I always serve this over rice.
.

Potato Soup

2009-01-21T18:50:00.000-08:00

6-8 potatoes, peeled and chopped small
1-2 large carrots, chopped
1 small onion, or onion flakes
2-3 bouillon cubes
1 stalk celery, chopped

Add enough water to cover potatoes. Cover with lid and boil on med. 45 minutes-1 hour until potatoes soften.

Add:
1 can creamed corn
1 can corn (drained)
1 can evaporated milk (15 oz.)

Add salt, pepper, parsley; top with cheese and crumpled bacon. I like to serve it with corn bread or corn muffins.

Homemade Rootbeer

2008-11-28T11:27:00.000-08:00

1 bottle McCormick rootbeer extract
5 pounds sugar
5 gallons water
5 pounds dry ice

Mix water, sugar, and extract
Add dry ice--do not cover! Let brew for about 20 min.

Party Slush

2008-11-27T09:30:00.000-08:00

Blend:

1 cup sugar

4 cups hot water

3 oz. lime jello pkg.

Dissolve.

Add 1 can pineapple juice and juice from 3 lemons.

Freeze, then chop up and serve with Sprite.

Tip: When I make this, I freeze it in gallon size plastic bags. This makes it easy to break up. I also double the recipe and can take out only as many gallon bags as I need, so I will always have a nice drink mix on hand in the freezer.

Ham and Cheese Dinner Braid

2008-11-23T17:50:00.000-08:00

From my class at Pantry Secrets

Using basic bread recipe, use one of the bread loaf doughs (1/4 of recipe).

Roll the dough out into a rectangle the size of a cookie sheet, place in pan and roll to edges. Cut 1 inch strips all down both sides of the pan. Put filling along center (ham and swiss). I've also made this with turkey. Fold strips over, alternating sides, press ends closed so it is sealed. Spray with Pam or brush with melted butter to keep the lines in the bread. Allow to rise for 25 minutes. Bake at 350 for 20-25 minutes.

I like to serve it with a cream sauce over the top made of 1/2 cream of chicken soup, 1/2 sour cream.

Cinnamon Twists

2008-11-23T17:40:00.000-08:00

From my class at Pantry Secrets

Using 1 of the loaves of dough from basic bread recipe, roll it out into a large rectangle on counter, and brush half of it with melted butter. Cover butter with brown sugar and cinnamon, then fold over and seal edges. Using pizza cutter, cut 1 inch strips, twist, lay on cookie pan that has been sprayed with Pam. Let raise 25 minutes, then bake about 20 minutes.

Frosting:

2 cups powdered sugar

1/4 c. softened butter

1/2 tsp. vanilla

2 Tbs. water

Basic Bread Recipe

2008-11-23T17:31:00.000-08:00

From my class at Pantry Secrets

This recipe makes 4 loaves of bread in 1 hour. Amazing. You can use this same recipe for pizza, rolls, braids, breadsticks, etc.

10 1/2 c. white bread flour or wheat flour (do not use all-purpose flour)
1/2 c. sugar
1 Tbs. salt
3 heaping tablespoons saf-instant yeast (can buy this cheapest at Maceys)
3 Tbs. liquid lecithin (squeeze 3 quarter sized circles directly into bowl--do not measure)
4 cups hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 for 25 minutes.

For whole wheat bread, use the same recipe, but add one cup of applesauce as part of the hot tap water. Mix for ten minutes.

Honey Butter

2008-09-26T19:37:00.000-07:00

1/2 c. sugar

4 Tbs. butter (1/2 cube)

1/4 c. Karo syrup

1/2 c. buttermilk (can substitute regular milk with 1 tsp. lemon juice)

Bring to a boil--let boil for 5 minutes to carmelize.

Then add:

1 T. vanilla

1 T. baking soda

Remove from heat.

Crockpot Chocolate Cake

2008-09-18T21:17:00.000-07:00

Chocolate Mud Cake (recipe from Kristy Johnson)

1 c. all-purpose flour
2 tsp. baking powder
6 T. butter
2 oz. semisweet chocolate (or 1/3 c. chocolate chips)
1 c. sugar (2/3 c. and 1/3 c.; added separately)
3 Tbs. plus 1/3 cup Dutch-processed cocoa (I just used regular cocoa powder)
1 Tbs. vanilla exxtract
1/4 tsp. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1 1/2 c. hot water
whipped cream or ice cream

Step 1

Coat the inside of a 2 1/2 to 5 quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

Step 2

Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Step 3

Whisk in the 2/3 c. sugar, 3 Tbs. of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

Step 4

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

Step 5

Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hors, depending on the size of the crock pot.

Step 6

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

Step 7

When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

I served mine to my family tonight with a scoop of ice cream. There are 2 layers, a cake layer and a rich, gooey, fudgy layer.

YUMMY!

Roasted Red Pepper and Herb Spread

2008-09-18T09:21:00.001-07:00

from Jill Kramer

Ingredients:
1 medium red pepper
1 pkg. (8 oz.) cream cheese, softened
1/3 cup milk
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 small garlic clove, coarsely chopped
1/2 c. loosely packed fresh parsely leaves, chopped
1/4 cup snipped chives or green onion
1 tsp. fresh thyme leaves

Preparation:
1. To roast pepper: Preheat broiler. Line broiling pan (without rack) with foil. Cut pepper lengthwise in half, discard stem and seeds. Arrange halves, cut side down, in broiling pan. Place broiling pan in broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes. Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle.

2. Remove pepper from foil. Peel off skin and discard. Cut each pepper half into 4 pieces.

3. To prepare dip: In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth. Transfer mixture to medium bowl, stuil in parsley, chives, and thyme. Cover and refrigerate if not serving right away.

Serve with baguette slices toasted and butter.

Rice Krispy Treats

2008-09-14T11:26:00.000-07:00

1 cup (1/2 stick) butter or margarine

1 (10 1/2 oz.) pkg. miniature marshmallows

1 (10 oz.) box rice krispy cereal (**Don't put too much cereal in or it makes them really dry and too crunchy**)

This is another one of those recipes where I'm thinking, "Duh....3 ingredients. Why bother posting this on a recipe blog?" Well the reason is that I never can remember if I'm supposed to use 1/2 a stick of butter or a whole stick. And I take it for granted that the recipe will always be on the marshmallow bag, but sometimes it's not! Then I always have to go look it up (like I did this morning). So I just decided to take a picture and stick it on the recipe blog so next time I'll know. I know, I know.......I never claimed to be a genius!

*I like my rice krispy treats with sprinkles and Brian doesn't, so I always make two batches!

Caramel Apples

2008-09-10T15:23:00.000-07:00

(shown above: snickers apple from Rocky Mountain Chocolate Factory)

Here's the recipe for the carmel. After coating the apple, you can dip in chocolate, nuts, chopped snickers, crushed oreos....the possibilities are endless!

Caramel:

2 cups brown sugar, packed

1 cup karo syrup

1 can sweetened condensed milk

1 stick of butter (equals 1/2 cup butter--margarine is not as good in this recipe)

Mix all together in a big pot. Keep it on medium to high heat. Bring to a boil, stirring constantly so it doesn't burn. Cook it to a soft ball stage. Ross carmel in a ball and set it on the counter. If it stays together then it is done. If it starts to fall out of a ball its not there yet

This recipe is also good for popcorn!

Lemon Meringue Pie

2008-08-31T18:59:00.000-07:00

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

1 lemon, juiced and zested til there's nothin' left! + 1 TBS lemon juice

2 tablespoons salted sweet cream butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Preheat oven to 350F.

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Another great one from Tasty Sensations. Thanks Heidi!

Poppyseed Coleslaw

2008-08-24T18:00:00.000-07:00

1 bag coleslaw mix
3-5 green onions, diced
1 green apple, unpeeled and chopped
1 can rice noodles (they are by the chow mein noodles at the grocery)
1/2 cup (about) chopped cashews
1 bottle (or less) Brianna's Poppyseed Dressing (it really has to be this one)

Mix all of the above right before serving and enjoy!

From Marcie's Recipe Book

Tin Foil Dinners

2008-08-04T21:18:00.001-07:00

Okay, if you know me you know that I'm not the biggest camping fan in the whole world. I value comfort too much. The one thing I do love about camping, however, is tin foil dinners.

Here's how I make them:

First of all I precook my ground beef. I like it all ground up, but sometimes we do it in patties too. This is where I add most of my seasonings (usually sea salt and lemon pepper, tonight I used Montreal steak seasoning because it was handy).

Next I add sliced potatoes and sliced carrots, both from a can. They are soft this way, and do not require long cooking times.

Sometimes I add onions, or a package of onion soup mix.

I always add a big huge scoop of cream of chicken. This is the best part about tin foil dinners, in my opinion. It makes everything moist and yummy! Once I used herb-flavored cream of chicken, and it was wonderful. I need to look for that again!

I double wrap it in tin foil, and since everything is already cooked, I can pack it in my cooler, take it up to the mountain, and throw it in the fire for 20-30 minutes to heat.

Or you can do it this way too!

How do you make your tin foil dinners???

Cucumber Limeade

2008-07-20T19:45:00.000-07:00

3 cans limeade concentrate
crystal light lemonade powder ( 2 quart package)--I just used a lemonade Koolaid packet
1 liter sugar free sprite, 7-up
2 quarts water
1 cucumber, cut into slices, leave skin on
3 limes, cut into slices
1/2 bag ice

From here

Breakfast Cheese Casserole

2008-07-20T09:49:00.000-07:00

Mix:
6 whisked eggs
1 c. milk
1/2 c. flour
1 tsp baking powder
6 TBSP melted butter

Put in a greased 9 x 13 pan

top with 3/4 c. cottage cheese
1/2 lb monterey jack cheese
1/2 lb cheddar cheese

Bake at 350 for 30-40 min. Recipe from Marcie.

Queso Dip

2008-07-15T22:12:00.001-07:00

This is such an easy recipe, I probably shouldn't even bother posting it. It's just 2 ingredients, and I heat it on a saucepan on the stove and then throw it in my mini crockpot and serve with tortilla chips.

1 can of Chili (don't get the cheap kind--you want the meatiest one they make)

1 jar mild or medium con queso cheese sauce

Voila! Easiest appetizer ever!

Chinese Chicken Salad

2008-06-24T17:34:00.000-07:00

3 chicken breasts, cooked, cooled, diced

2 Tbs. sesame seed

2 oz. slivered almonds

1/2 head finely chopped red cabbage

1 large head green cabbage (napa chinese cabbage)

1 pkg. chicken flavored ramen, crumpled

2 green onions, chopped

Mix all the ingredients for the salad together. Save noodles for the end.

Dressing:

1 Tbs. sugar

3 Tbs. vinegar

1/2 c. veg. oil

flavor pkg. from the ramen

1 tsp. salt

3/4 tsp. pepper

This tastes great the next day for lunch too!

Corn and Black Bean Salsa

2008-06-24T15:30:00.000-07:00

Corn & Black Bean Salsa

1 can of black beans drained
16 oz. of corn (canned, frozen, even fresh)
1 green pepper, chopped
1 red pepper, chopped
1 cucumber, peeled & chopped

fresh cilantro (as much as you want), chopped
1 small bottle of kraft zesty! italian dressing

Mix it all together, cover & let it chill in the fridge for about a 1/2 hour or so.

*
Serve with chips or all by itself! (Recipe from Kelly)

Cheater Fruit Pizza

2008-06-19T17:16:00.000-07:00

Buy 2 rolls of Pillsbury sugar cookie dough. Allow to warm up to room temperature, then roll out into regular size baking sheet. Bake at 350 for 10-12 minutes.

Buy 1 container of whipped cream cheese frosting. Top with favorite fruits. Voila!

Pudding Parfaits

2008-06-19T17:11:00.001-07:00

My mom brought these for dessert on Sunday. Yummy!

1. Layer of vanilla pudding

2. Layer of Danish Dessert

3. Layer of lemon pudding

4. Layer of vanilla pudding

5. Layer of strawberries and raspberries

6. Top off with whip cream

(I used instant pudding except for the Danish Dessert that has to be cooked.)

Cooked pudding would be tastier and smoother, but would take a lot longer. You have to let each layer set up before putting the next layer on. It can be made either the morning of or night before.

Grilled Pineapple

2008-05-12T08:06:00.000-07:00

I love to throw pinapple on the grill when we barbecue.This is how I prepare it:

Cut off top and bottom, work your way down, cutting off slices of peel. Cut in half, then into 4 spears (8 total).
Zest 1 lime (reserve) then squeeze juice on pineapple spears, grill, then drizzle with a little bit of honey. Sprinkle with lime zest.

I often serve this with my teriyaki chicken:

Marinate 4 chicken breasts in a large baggie with 1/3 c. bottled teriyaki sauce, 1/4 c. vegetable oil, and a palmful of grill seasoning.
After marination, grill.

When I use my grill pan inside, I grill the pinapple first, then grill the chicken afterwards to get some of the pineapple flavoring.

I serve this with sides of rice and bok choy.

Mousse au Chocolate (Chocolate Mousse)

2008-04-06T14:21:00.000-07:00

Serves 8

Ingredients:

1 c. granulated sugar

4 egg whites

pinch of salt

250 g. dark chocolate (1 large Lindt bar, 70 % cocoa)

300 ml heavy whipping cream

Preparation:

Melt the chocolate over hot water and let it cool down (double boiler).
Melt the sugar with a little bit of water until soft ball (about 1/4 c.)
Beat the egg whites until they form soft peaks and then add the syrup whilte mixing. Mix until the bowl gets cold.
Add the melted chocolate while still mixing.
Whip the whipping cream until you form a canal. (Use a whisk so you don't overwork it.)
Fold the whipping cream into the chocolate (cross and fold); mix it in in thirds.
Spoon the mousse into serving dishes.
Chill well before serving. Garnish with cherry and or mint.

Pommes Dauphinois (Potato gratin with garlic and cheese)

2008-04-06T14:14:00.001-07:00

Ingredients:

150 ml milk

100 ml heavy whipping cream

Some butter (about 2 T.)

2 garlic cloves, crushed (mix with salt to make a paste)

salt, ground white pepper and nutmeg to taste (couple of dashes)

1 lb. potatoes (2-3 sliced thinly for an 8 x 8 pan)

1.5 oz. gruyere cheese (or shredded mozzarella with parmesan)

Preparation:

Melt the butter in a hot pan and add the garlic. Pour the milk and the heavy cream. Season them with salt and nutmeg. Cook it gently.
Peel the potatoes and cut into thin slices.
Place some of the potatoes in a layer in a buttered baking pan. Season with salt and ground with pepper. Sprinkle with a little of the cheese. Repeat until all the potatoes and about 3/4 of the cheese are used up.
Pour the milk mixture over the potatoes until it nearly reaches the top (you don't use it all). Top with remaining cheese.
Bake uncovered at 350 until done, about 35-45 minutes. Check at 30 minutes, and see if knife slides through cleanly.
To plate, use a round cookie cutter and serve it with steak.

Steak au Poivre (Peppered Steak)

2008-04-06T14:08:00.000-07:00

4 6-7 oz. steaks (filet mignon, tenderloin)

oil

salt and fresh ground black pepper

Sauce:

1/2 c. chopped shallots

3 tsp. fresh crushed black peppercorns

30 ml Cognac

400-500 ml beef broth

150 ml heavy whipping cream

2 tsp green peppercorns

Preparation:

Season and saute the steaks in the oil. Remove them from the pan and put them into the oven, 350 degrees.
Drain off the excess fat from the pan (dab with paper towel) and add the shallots. Saute the shallots with the black peppercorns, then deglaze the pan with the cognac.
Stir in the veal stock and bring to a boil. Cook until the liquid is reduced by half. Add the cream, then season with salt.
Let the cream boil until you see big bubbles and strain it (to remove peppercorns and shallots).
Add the green peppercorns into the sauce (do not add the brine/liquid).
Place the steaks on hot plates, spoon the sauce around, and garnish with watercress.

Serve with potatoes au gratin.

Creme a la du Barry (Cream of Cauliflower soup)

2008-04-06T13:59:00.000-07:00

Serves 4

Ingredients:
11 oz. cauliflower (small florets)
5 oz. diced onion and leeks (about 1/2 c. of each to serve four or 1 c. to serve more)
50 g. butter
3 oz. flour
600 ml. milk
600 ml. water

Finition:
Double cream, according to consistency
Milk, according to consistency

Preparation:

Cut the onion and leek into small dices (rinse after you chop).
Sweat the onion and leek in the butter in a heavy sauce pot until they are almost tender. Do not let them brown.
Add the cauliflower in small florets and sweat it for a few minutes.
Add the flour and stir and stir.
Pour the milk, a pinch of salt and pepper.
Add the wather and let it cook until the vegetables are very tender.
When the soup is ready, blend it and pass the puree soup through a colander.
Taste it and check the consistency and seasoning. (To thicken-combine same amount of flour with butter, add more milk and creme to thin.
Serve with crustini toasted with oil, parmesan, herbs, and drops of chili oil to add color.

(from Lya Luna's class at Thanksgiving Point)

Pineapple Enchiladas

2008-03-25T17:20:00.000-07:00

If you like pineapple on pizza, you might like this! I know these sound a little weird, but I seriously love them. I saw them on a menu at a Mexican restaurant once, and had to order them out of curiosity. They were delicious, and I was determined to learn how to make them. I asked around, but everyone thought I was crazy when I said pineapple enchiladas. So I experimented a little and came up with a pretty close match. When I finally found the recipe online, I discovered that I had guessed all the ingredients correctly!

1 (15 oz.) can crushed pineapple, drained

1/4 c. sour cream

2 c. shredded cheddar cheese, divided

1 (10 oz.) can enchilada sauce, divided

6 flour tortillas

Preheat oven to 375. In a bowl combine pineapple, sour cream, and 1 c. cheese. Pour 1/4 c. enchilada sauce in the bottom of a 9 x 12 inch baking dish. Fill tortillas with pineapple mixture, roll and place in dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes.

Has anyone out there had pineapple enchiladas before? If so, tell me what you think.

Scotcheroos

2008-03-25T12:27:00.001-07:00

1 c. sugar

1 c. light corn syrup

Mix and cook until it bubbles. Then add:

1 c. peanut butter

6 c. Rice Krispies

Mix well. Press into 9 x 13 pan. Melt 6 oz. chocolate chips and 6 oz. butterscotch morsels and spread on top.

Almond Punch

2008-03-24T09:54:00.000-07:00

I made this yesterday for our Easter lunch, and it was so easy and delicious.

Almond punch:

1 can orange juice concentrate

1 can pineapple juice

2 liter sprite

2 T. almond extract

lots of ice

Here's Ann's version:

1 (6 0z.) frozen lemonade concentrate

1 1/2 c. sugar

10 c. water

1 (6 oz.) frozen orange juice

1 tsp. vanilla

1 tsp. almond extract

1 qt. Sprite

Mix all together. Makes 1 gallon.

Alfredo Baskets

2008-02-25T20:51:00.000-08:00

1 pkg. Pepperidge Farms Puff Pastry shells 1/2 lb. diced cooked chicken (or 1/2 lb. medium shrimp, shelled and diveined) Alfredo sauce, purchased and warmed or make your own
Alfredo sauce:
1/2 c. butter
8 oz. cream cheese, cubed (low-fat neutchetal)
1 c. milk
1/2-1 c. Parmesan cheese
1/2 t. garlic powder

Mix over low heat until smooth.

Bake pastry shells according to directions. Make alfredo sauce. Warm chicken or shrimp in sauce. Spoon into prepared shells. Garnish with fresh chopped parsley and grated parmesan cheese.
From Lori Bennett, Thanksgiving Point cooking class

Honey Pecan Chicken

2008-02-25T09:55:00.000-08:00

Baked Honey Pecan Chicken

3 - 4 lb split chicken breasts

Basting sauce:
1/4 cup butter or margarine
2 T. lemon juice
2 T. water
1/2 t. Worcestershire sauce
salt and pepper

Honey-Pecan Sauce:
3 T. honey
2 T. butter or margarine, melted
2 T. chopped pecans, toasted
2 t. lemon juice

Prepare Honey Pecan Sauce by mixing all ingredients together.

Spray bottom of a 9x13 baking dish with vegetable oil. Preheat oven to 275°F. Mix all basting sauce ingredients together in a small saucepan. Cook over low heat 5 minutes, stirring occasionally. Place chicken in baking dish, skin sides up, and mop or brush basting sauce over chicken. Bake chicken 25 to 35 minutes; mop with basting sauce. Cover and bake 35 to 45 minutes longer, mopping 2 or 3 times with basting sauce until juices are clear. Discard any remaining basting sauce.

Serve chicken with Honey-Pecan Sauce.

Menu Plan Sunday

2008-02-24T08:33:00.000-08:00

Sunday: Roast, rolls, vegetables
Monday: Dinner at the drive-thru on the way to Salt Lake for Children's Museum
Tuesday: Tacos
Wednesday: Chicken Baskets, company rice
Thursday: Spaghetti, salad, breadsticks
Friday: Chicken Alfredo Baskets, company rice, steamed broccoli

Chocolate Chocolate Cake

2008-02-23T21:12:00.000-08:00

1 box devil's food cake
1 box instant chocolate pudding
3 eggs
1 c. water
1/2 c. vegetable oil
1 pkg. semi-sweet chocolate chips

Combine all ingredients and bake according to the cake package directions for 2 9-inch round cakes.

Frosting:
1 pkg. of light cream cheese, room temperature
1 stick of butter, softened
2 cups powdered sugar
1/4 c. or 2-3 pkg. of hot chocolate mix like Swiss Miss

Beat all ingredients until smooth.

Allow cake to cool and then frost.

You must have a plan when baking this cake, i.e. have company over or give huge slices away. It is deadly for the waistline!

Skor Cake

2008-02-23T21:07:00.000-08:00

1 chocolate cake mix baked in a 9 x 13 pan
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 8 oz. whipped topping
6-8 Skor candy bars, chopped

Bake cake, while still warm poke holes around cake using the end of a wooden spoon. Pour sweetened condensed milk into cake. Top with caramel topping and whipped topping. Sprinkle with chopped Skor bars. Refrigerate until serving.

Chicken Baskets

2008-02-23T20:57:00.000-08:00

1 box long grain and wild rice mix (rice-a-roni or uncle ben's)
2 c. cooked chicken, canned, leftover, or rotisserie
1/2 can cream of mushroom soup (or all)
1/3 c. chopped green onions
1/3 c. diced red bell pepper
1/3 c. diced celery
1/3 c. chopped fresh parsley
1/3 c. chopped slivered almonds
1 c. sliced fresh mushrooms (optional)
1/4 c. milk (maybe add a little more)

Prepare puff pastry shells, thawed and baked according to directions.

On stove: prepare rice according to package, add mushrooms, nuts
In side bowl: mix chicken, green onion, cream of mushroom, add remaining ingredients, then add it all to the pan on stove. Mix well and heat through. Fill pastry shells with rice mix. Garnish with chopped fresh parsley and grated swiss or parmesan cheese.

From Lori Bennett, Thanksgiving Point cooking class

Company Rice

2008-02-23T20:49:00.000-08:00

Saute 1/2 chopped onion in 1/4 c. butter until translucent. Add 1 c. rice and stir until well coated, pour into rice cooker. Cover with 2 c. chicken broth.

Fresh Steamed Broccoli with sauce

2008-02-23T20:42:00.001-08:00

1-2 lb. broccoli, cut in bite size pieces
4-6 T. butter, melted and browned
balsamic vinegar, about 1 T.
salt and pepper to taste

Steam broccoli. Brown butter and stir in vinegar. Drizzle over broccoli and season with salt and pepper.

Menu Plan Monday

2008-02-11T08:41:00.000-08:00

Sunday: Polenta with Chicken Marinara Sauce

Monday: Probably fast food from the drive-through on our way to Salt Lake for the Dinosaur exhibit

Tuesday: Chili, rolls, green salad

Wednesday: Baked potato bar (use up leftover chili)

Thursday: Sweet Potato Corn Chowder (can't wait to try this recipe from Kelly)

Friday: Homemade pizzas

Satuday: Leftover buffet

Penny's Smoothies

2008-02-04T18:39:00.000-08:00

Blend together:

1/2 frozen banana, sliced

4 large frozen strawberries

1 cup pineapple juice

2 T. vanilla yogurt

1 scoop protein powder (vanilla flavored)

Then add:

1 T. Honey

ice

Re-blend and serve

I got this recipe from Penny S. We made them tonight for our Family Night treats. The kids call them "slushie drinks." They are a yummy, healthy treat. Also a filling drink to have for summer breakfasts.

(A tip that I got from Penny: cut your bananas up into slices, put them in a plastic baggie, then put them in the freezer. Then you have them ready to pop into your smoothies every time you make them. This really comes in handy if you made them often. She also mentioned you could throw in some almonds. Ginger adds a scoop of oatmeal to hers.)

Salsa Crockpot Chicken

2008-02-04T17:27:00.000-08:00

Salsa Crock Pot Chicken

from Crystal

4 Chicken Breasts
1 c salsa
1 can cream of chicken soup

Cook on high for 4 hours or on low for 7-8 hours.

During the last 10-15 minutes: Break up the chicken and then add 2 c minute rice

Put on tortillas and add cheese, sour cream etc.

I made this, and my family loved it! It was so easy, especially because I already had all the ingredients on hand. Thanks Crystal!

Menu Plan Monday

2008-01-28T12:05:00.000-08:00

Monday: Chicken Salad, crusty bread with hummus and pine nuts

Tuesday: Chicken Noodle Soup, rolls, green salad

Wednesday: Ham Sandwiches, broccoli with cheese

Thursday: French Toast, bacon, apples

Friday: Grilled Chicken, spinach salad, roasted potatoes

Saturday: Leftovers

Sunday: crockpot lasagna, garlic bread, green salad, O Henry bars

Chicken Soup with Homemade Noodles

2008-01-28T10:40:00.000-08:00

8 c. water
8-10 chicken bouillon cubes
celery
carrots
onion
parsley
pepper
4 chicken breasts, diced

Simmer together until vegetables are not quite tender.

Noodles:

In a bowl beat 4 eggs well. Add flour 1 cup at a time until dough loses stickiness. Roll out on floured board very thin. (About 1/8 inch). Using pizza or noodle cutter, cut into 1/4 inch strips. Add noodles to mixture one noodle at a time.

One of my tried and trues. I've been making this for our family for over 10 years now, and it's still a hit! Especially on cold, wintry days like today!

Menu Plan Monday

2008-01-14T12:32:00.000-08:00

Monday: White Chili and rolls
Tuesday: Sweet and Sour Meatballs, rice, salad
Wednesday: Tacos
Thursday: Dinner at the bishop's house
Friday: Feast with Friends (ward activity)
Saturday: Leftovers
Sunday: Crockpot Pineapple Chicken (we didn't get to this one last week, so I'm going to try again)

White Chili

2008-01-14T12:02:00.000-08:00

White Chili (from Ali)

1 lb. chicken chunked
1 medium onion
1 1/2 teaspoons garlic powder
2 Tbs. oil
2 can great northern beans (drained)
1 can chicken broth
1 can white or regular corn
1 can chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1 cup sour cream
1/2 c. whipping cream

In a large pan saute chicken and onion in garlic and oil. Add ingredients: beans through pepper. Boil, then reduce heat and simmer. Remove from heat and add sour cream and whipping cream. Serve.

**When I make this I have sour cream, shredded cheddar cheese, and corn chips available as toppings. Yum!**

Hawaiian Haystacks

2008-01-07T10:18:00.000-08:00

This is a great one for entertaining because it makes a lot, is not expensive, and picky eaters can put what they like on it.

Start with a big scoop of rice, then top with your favorite sauce. We like a chicken gravy (cream of chicken, sour cream, and diced chicken, dilluted with a little milk), but my mom and dad always like a sweet and sour sauce on theirs. When cooking for a crowd, I usually have both so there is an option.

Topping ideas:

Diced meat (chicken, ham)
grated cheese
chow mein noodles
shelled sunflower seeds
hard boiled egg slices
pineapple tidbits
green onion
corn
peas
sliced almonds
tomato
green pepper
water chestnuts

This a great "food storage" meal, because I always have rice in the pantry, and at least several of the above ingredients. It's also a good way to use up leftovers.

Menu Plan Monday

2008-01-07T10:10:00.001-08:00

Monday: Salsa Crockpot Chicken, Thanks Crystal! You posted this just in time, and I have all the ingredients to make it tonight!

Tuesday: Crockpot Roast

Wednesday: Hawaiian Haystacks

Thursday: Santa Fe Chicken Salad (I got this recipe from Mique and we love it! Last week I was in the mood for it while I was out running errands, so I just went through the drive through at KFC and bought a couple of crispy chicken strips, then brought it home and threw it on this salad. So easy and good, I'm sure I'll cheat and do it this way again!) For the dressing I just mixed ranch and bbq sauce.

Friday: Ravioli Casserole

Saturday: Leftover Buffet

Sunday: Crockpot Chicken Pineapple Oriental

Olive Garden Alredo Sauce

2008-01-03T20:16:00.000-08:00

1 pint heavy cream or half and half
3-4 Tbs. butter
3 Tbs. cream cheese
1/2-3/4 c. parmesan cheese
1 tsp. garlic powder

Melt butter and cream cheese in saucepan. Add all other ingredients and simmer on med-low approx. 15 minutes. Add 8 oz. fettucini noodles. (I used angel hair pasta when I cooked it tonight and served it with a green salad and my focaccia bread.

Focaccia Bread

2008-01-03T16:42:00.001-08:00

Sponge: 1 tsp yeast, 1/2 c. warm water, 1 c. flour. Let rise until it doubles (1/2 hour-1 hour).

Mix 1 tsp. yeast, 1 c. warm water, 1 1/2-2 c. flour, 1 tsp. salt, 1 tsp. rosemary, 1 T parsley leaves, 1 Tbs. dried minced onion, 1 Tbs. oil. Mix really well, add sponge. Put a little more flour in, let rise until it doubles.

Push out on baking stone, and let it rest for 10 minutes. Punch holes on surface, drizzle with oil, rosemary, salt, parmesan, and asiago cheese. Bake at 375 for about 20 minutes.

When Brian and I were newlyweds, we used to make this all the time on Sundays, or as a late night/TV snack. It tastes great dipped in oil/vinegar/parmesan cheese.

Tonight I made this to go along with my Alfredo Pasta.

Poppy Seed Chicken

2008-01-02T18:52:00.000-08:00

One of our all time favorite recipes. I went to make it tonight and looked for the recipe on my blog. I can't believe I haven't posted this one yet! I've been cooking this one since we were newlyweds. You can make it with bread crumbs or ritz crackers, but I definitely recommend the crackers. Fattening, buttery goodness!

Poppy Seed Chicken:

5-6 chicken breasts

1 can cream of chicken

8 oz. sour cream

1 square margarine

1 1/2 tubes Ritz crackers (or bread crumbs)

2 Tbs. poppy seeds

Mix: one square margarine, 1 1/2 tubes Ritz crackers, 2 Tbs. poppy seeds

Mix: soup and sour cream together.

Place chicken in a pan and cover with soup mixture. Top with crumb topping. Bake 20-30 minutes at 350.

Spanish Rice

2008-01-02T11:02:00.000-08:00

Spanish Rice

1 C rice
1 medium onion diced
Taco, enchilada, or fajita seasoning mix (about 1-2 Tbsp)
2 small cans tomato sauce
2 cups water

Cover the bottom of a medium size skillet with oil. Bring to medium high heat. Add rice and coat with oil, stirring occasionally until rice is a little whiter (about 5 minutes). Combine all other ingredients in a bowl and mix together then add mixture to rice. Reduce heat to low, cover, and let simmer for 15-20 minutes.

Oh Henrys

2008-01-02T10:58:00.000-08:00

Oh Henry Bars

1 cup sugar
1cup light corn syrup

bring to a boil (stirring constantly) and then remove from heat.
add 1 cup peanut butter (crunchy or smooth)
stir until blended well.
add 5 cups rice krispies
stir until blended well.
(add one cup at a time and judge how thick you want it to be. It should be gooey and not hard so judge what you think as you get close to 5 cups.)

Press into 9x13 pan while still warm. Then...
Melt 1/2 a bag of butterscotch chips and 1/2 a bag of chocolate chips, mixed together, slowly in the microwave. When melted spread over the top of the krispies. We made these for our Enrichment up the canyon this summer.

Cinna Buns

2008-01-02T10:56:00.000-08:00

Dough:
1 Tbsp yeast
1 cup warm milk (105-110 degrees)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup melted margarine
4 cups flour

Dissolve yeast in warm milk in large bowl. Add the sugar, margarine, salt, eggs and flour. Mix well. Knead the dough into a large ball using your hands dusted lightly with flour (I just let the kitchen aid do it's thing). Put in bowl, cover and let rise in a warm place for about 1 hour or till the dough has doubled. Roll the dough out on a lightly floured surface. Roll dough flat until it's approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick. Preheat oven to 400 degrees.

Filling:
1 cup brown sugar
2 1/2 tsp cinnamon
1/3 cup softened margarine

For the filling combine brown sugar and cinnamon in a bowl. Spread margarine evenly over dough. Then sprinkle cinnamon and sugar evenly over the surface. Working carefully, roll the dough jelly-roll style. Cut the rolled dough into 1 3/4 inch slices and place on lightly greased pan. Bake for 10 minutes or till light brown on top.

Frosting:
1 cube butter or margarine, softened
2 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

While the rolls bake, combine icing ingredients. Beat well with an electric mixer until fluffy. When rolls come out of the oven, smother with frosting.

Butterfinger Eyeballs

2008-01-02T10:39:00.001-08:00

Ingredients:Wax paper
1 cup creamy peanut butter (not all-natural)
2 tablespoons butter or margarine
2 cups powdered sugar
1 NESTLÉ BUTTERFINGER Candy
2 cups NESTLÉ TOLL HOUSE Premier White Morsels
3 tablespoons vegetable shortening
2 pkg. NESTLÉ BUTTERFINGER BB'S Candies
1 small tube red decorator icing
Wooden pick or skewer for dipping

Directions:
Line 2 baking sheets with wax paper.Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.Melt morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).Dip one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.

Oreo Cookies

2007-12-31T09:33:00.000-08:00

2 pkg. devil's food cake mix
4 eggs
1 c. shortening

Pour all ingredients into a large bowl and mix thoroughly with your hands. Roll the dough into small balls. Bake at 350 for 7-9 minutes. Let cool slightly before you remove from cookie sheet.

Filling: (Makes about twice what you really need)
Cream together:

1 8 oz. pkg. cream cheese
1/2 c. margarine
1 lb. powdered sugar
1 tsp. vanilla

Peanut Butter Cup Cookies

2007-12-11T08:24:00.000-08:00

1/2 cup butter

1/2 cup peanut butter

1 1/4 cup flour

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon vanilla

In a mixer beat butter and peanut butter for 30 seconds. Add 1/2 cup of the flour, sugars, egg, baking soda, baking powder,and vanilla. Beat until combined, beat in remaining flour. Roll into small balls then place in a mini muffin tin. Bake at 375 for 8-9 minutes. As soon as they come out of the oven press a mini peanut butter cup into each cookie. Cool for about 10 minutes before taking cookies out of tin. Best when they have cooled for about 1 hour. They also freeze well and taste great frozen.

Fast N Easy Chicken Parmicheeezy

2007-11-30T15:24:00.000-08:00

Fast N Easy Chicken Parmicheeeeezy
from Tasty Sensations by Maxfield Family

1.5 c. plain bread crumbs

3 frozen chicken breasts

1 can tomato sauce

1 tsp. garlic salt

1/2 tsp. freshly ground black pepper

1 tsp. Italian seasoning

1 c. cheddar/colby cheese mix (shredded)

1 c. grated parmesan cheese

Thaw frozen chicken until chicken is pink (not white with ice). Cut into 2 or 3 pieces. Wet each piece of chicken in water. Coat each chicken piece with bread crumbs while chicken is wet, so it sticks. Sprinkle garlic salt, pepper, and Italian Seasoning over chicken (in glass 8x8 pan). Cover with can of tomato sauce. Top with cheddar mix, then with parmesan until covered well. Bake at 375 for 35-45 minutes, or until juice runs clear and chicken center is no longer pink.