Vanilla Pudding Cinnamon Rolls

Hawaiian Haystacks

English Tea Muffins

Recipe from Eagle Eye's View Bed & Breakfast (from our Seattle trip)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 egg
1 cup milk
3/4 cup raisins

Topping: 1/2 cup packed brown sugar
1/4 cup chopped nuts
1 teaspoon cinnamon

Preheat oven to 350 degrees. In a bowl, combine flour, baking powder, salt and cinnamon. In a large bowl, cream sugar and butter. Beat in egg. Add flour mixture to creamed mixture alternately with milk. Fold in raisins. Fill greased muffin tins two-thirds full. For topping, in a bowl combine brown sugar, nuts and cinnamon. Sprinkle each muffin with 1 Tablespoon topping. Bake for 20 minutes or until muffins test done.

Note: Batter will last in refrigerator for up to 2 weeks.

Makes 12 muffins

30 Minute Rolls

Recipe from realmomkitchen.blogspot.com

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.

30-Minute Rolls (3 dozen version)

3 ½ cup warm water
1 cup oil
6 T yeast
¾ cup sugar or honey
1 ½ tsp. Salt
3 eggs
10 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees till golden brown.

Tortillini Spinach Salad with Basalmic-Tomato Vinegarette

Recipe from mykitchencafe.blogspot.com

Salad:
20 ounce package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
¼ cup diced red onion

Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
Salt and pepper to taste (about 1/8 teaspoon each)
3/4 cup olive oil

Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don't break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

Bean Dip

Recipe from sisterscafe.blogspot.com

1 can of black beans-drained

1 can of white beans-drained

1 can of shoepeg corn-drained (I used white corn)

1 7oz can of Herdez salsa verde

2 cups of shredded Colby Jack cheese

4-6 chopped roma tomatoes

garlic salt to taste

Avocado-optional

Preheat oven to 400. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake for 10-20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips---YUM!!

Fruit Dip

Recipe from erinsfoodfiles.blogspot.com

1 container Cool Whip
1 container marshmallow fluff
1 small box pudding

Combine whipped topping and marshmallow fluff. Stir until combined. Add in Jellow powder and stir well.

Mandarin Orange Jello Salad

Recipe from Cindy Gillette

Southwest BBQ Chicken Salad

Recipe from sisterscafe.blogspot.com

2 large chicken breasts, cooked and shredded

1 cup BBQ sauce

1/2 head Romaine lettuce, chopped

1/2 head Iceberg lettuce, chopped

1 can corn, drained

1 can black beans, drained and rinsed

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

4 Roma tomatoes, diced

2 Haas avocados, diced

shredded cheese, Mexican blend or cheddar

crispy tortilla strips

Stir shredded chicken in with the BBQ sauce until well coated. Of course you can use less or more sauce, it's up to you! I like quite a bit since I love the smoky flavor of BBQ sauce in a salad. Toss together the lettuce, cilantro, corn, beans, and chopped veggies. Top with shredded chicken, cheese and crispy tortilla strips. Drizzle ranch or cilantro lime dressing over salad and enjoy!

*to make crispy tortilla strips simply slice about 10 corn tortillas in narrow strips and place on cookie sheet. Spray with vegetable oil cooking spray and sprinkle generously with salt. Place under the broiler and let bake until crispy and brown around the edges. (Thanks Mel for teaching me how to make these...they add a wonderful crunch to a salad!)

White Chocolate Popcorn

Recipe from yourhomebasedmom.com

2 bags butter-flavored microwave popcorn
16 oz white chocolate chips, melted (I like the baking squares best)
3/4 cups M&Ms
3/4 cups cashews
1 1/2 cups broken stick pretzels
1-2 cups mini marshmallows
6 oz milk chocolate

Pop popcorn, remove unpopped kernels. Put popcorn in a big bowl. In seperate bowl, mix together melted white chocolate, M&M's, cashews, pretzels and marshmallows until coated with white chocolate. Pour over popcorn and mix to coat popcorn with white chocolate (or just mix it all at once). Spread onto two cookie sheets.

Drizzle with melted milk chocolate. Refrigerate for 10 minutes or until chocolate has hardened and popcorn breaks apart into pieces.

30-Minute Rolls (white)

Recipe from realmomkitchen.blogspot.com

These are so good and so fast! I actually think that I like them better than my other white roll recipes that I've used in the past.

(1 dozen version)
1 1/8 cups plus
2 teaspoons warm water
1/3 cup oil
2 Tablespoons yeast
1/4 cup sugar or honey
½ teaspoon Salt
1 eggs
3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.


(3 dozen version)
3 ½ cup warm water
1 cup oil
6 Tablespoons yeast
¾ cup sugar or honey
1 ½ teaspoons Salt
3 eggs
10 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees till golden brown.

Beef Stew

Recipe from www.fortheloveofcooking.blogspot.com

• 1 lb stew meat (I use lean round cut into small chunks)
• 1 sweet yellow onion chopped into large pieces
• 6 cloves of garlic chopped
• 1 tbsp olive oil
• 1 can diced tomatoes
• 1-2 tsp dried thyme
• Salt and pepper to taste
• 2 bay leaves
• 6 cups of beef stock
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups diced baby red potatoes (skin on)

Preheat oven to 250 degrees (you can also use stove top or crock-pot). Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and stock. Cover and cook in the oven for at least 4 hours. Remove pot from oven place on stove top over medium low heat. Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 - 1 1/ 2 hours. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour into stew while it's boiling, stir then reduce heat to low. Serve and enjoy!

Chicken Noodle Soup

Noodles
1 cup flour
1 teaspoon herbs (parsley, thyme, basil, oregano or chives)
1 egg
enough water to bind

Combine herbs and flour in mixing bowl. Mix in egg. Add water a spoonful at a time to make a firm yet workable dough. Roll out paper-thin; cut into strips. Boil in chicken broth for added flavor of just plain water.

Soup
2 chicken bouillon cubes
64 ounces canned chicken stock (more or less depending on how much broth you want)
2 cups carrots, chopped
2 cups celery, chopped
3/4 cup onion, chopped
2 cup cooked chicken, diced
4 cups cooked noodles
salt and pepper to taste

Heat stock and bouillon together. Add vegetables and simmer until tender. Add cooked chicken and noodles. Add salt and pepper to taste.

Pasta Fruit Salad

Recipe from Grandma Warren

1/2 box bowtie pasta, cooked and rinsed
1/2 box spiral multi-colored pasta, cooked and rinsed
1 1/2 cups celery, chopped
1 1/2 cups grapes, cut in half
1 bag golden raisins
1 large can mandarin oranges, drained
1 15 ounce can pineapple tidbits, drained
1 1/2 cups cashes, halved
1 bottle Kraft Coleslaw Dressing
1/2-1 cup mayonnaise

Cook pastas in separate batches. Mix all ingredients together, chill and serve.

Chicken Parmeasean

Almond Roca

Rich and Creamy Tomato Basil Soup

4 tomatoes – peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil (I used dried basil – maybe 1 tsp. or less)
1 cup heavy whipping cream
1/2 cup butter
Salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

*I added 6 cups of tomato juice and a little more whipping cream to make a bigger pot. I’m sure you can add more tomatoes as well. You can’t mess this recipe up! Also, you can make the Juice/Tomato/Basil mixture and freeze it. Then when ready just defrost it, heat it back up and add your whipping cream and butter. It’s a great way to use all your tomatoes and save for a rainy day.

Vanilla Peach Syrup

Recipe from divinerecipes.com

5 cups peaches, puree (peel, remove pits and toss the rest in the blender)
2 cups sugar
2 Tablespoons lemon juice
2 teaspoons vanilla

Combine peach puree, sugar and lemon juice in kettle. Bring to a boil. Simmer 5 minutes. Add vanilla. Pour into hot jars and seal. Process in boiling water bath for 20 minutes.

Homemade Peach Ice Cream

Recipe from sisterscafe.blogspot.com

3 cups fresh peaches
1 pint whipping cream
1 quart half and half
1 teaspoon lemon juice
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups sugar
1 teaspoon almond extract

Smash peaches with a pastry blender. Stir all ingredients together and put in an ice cream maker and make as directed. (This recipe made a little too much for my ice cream maker, but it is kind of small.)

Artichoke Chicken Salad

Recipe from Cindy Gillette

4 boiled chicken breasts (shredded and chilled)
1 box chicken rice-r-roni (fixed to box instructions and chilled)
4 green onions, chopped
1 small can sliced black olives
1 small jar artichoke hearts
1 1/2 cups slivered almonds
1 cup mayonnaise

Shred chicken and chill. Fix rice-r-roni to box instructions and chill. Add all ingredients and mix thoroughly. Can store for several days.

Whole Wheat Rolls

Recipe from the DVD The Art of Making Bread

Preheat oven to 170 degrees.

Add the following to a mixing bowl:
1 cup warm water (approximately 98 degrees)
1 cup warm milk
2 Tablespoons butter
2 Tablespoons honey
1 1/2 teaspoons salt
2 cups white flour

Jog the mixer, then add:
1 1/2 teaspoons yeast

Jogg the mixer again, then add:
2 1/2 cups wheat flour

Mix dough for 8 minutes with lid on.

Let rest for 10 minutes with lid on.

Turn off oven and remove dough from bowl. Form into smaller dough balls, and place in a greased 9x13 pan. Proof rolls in oven for about 20 minutes or until they double in size. Set oven to 350 degrees (do not touch or move rolls) and bake for about 22 minutes. Glaze the tops of the rolls with butter, and remove from pan immediately.

Manicotti

1 lb ground beef
32 ounces spaghetti sauce
1 cup water
1/4 teaspoon minced garlic
1 teaspoon Italian seasoning
8 manicotti shells
2 Tablespoons grated parmesan cheese
2 eggs, beaten
1/4 teaspoon pepper
2 cups mozzarella cheese
1/2 cup mozzarella cheese
1/3 cup parmesan cheese

Brown hamburger while boiling shells in water for 6 minutes. Combine hamburger, spaghetti sauce, water, garlic and Italian seasoning, cover with plastic wrap and cook in microwave 4 minutes.

In bowl, combine 2 Tablespoons parmesan cheese, eggs, pepper and 2 cups mozzarella cheese. Stuff into manicotti shells. Pour 1/2 meat sauce into 13x9x2 pan. Arrange manicotti in single layer, cover with remaining sauce and cheeses.

Bake at 350 degrees uncovered for 40 minutes. Let stand 5-10 minutes.

Homemade Vanilla Ice Cream

1 quart milk
1 1/4 cups sugar
dash of salt
2 eggs, beaten
1 1/2 cups heavy cream
2 teaspoons vanilla

Heat milk until small bubbles begin to appear; stir in sugar and salt. Stir in some of the hot mixture into the beaten eggs and mix well. Slowly stir eggs into pan and cook over low heat, stirring for about 2 minutes. Do not boil. Stir in cream and let mixture cool; stir in vanilla. Freeze in ice cream machine according to directions. Serves 8.

My Homemade Bread Recipe

Not really mine, but I modified the one I posted earlier to make PERFECT loaves that are SO good!

Makes 2 loaves

2 cups warm water (110-115 degrees F)
2 tablespoons milk
4 tablespoons oil
4 tablespoons honey
4 tablespoons brown sugar
2 teaspoon salt
6 whole wheat flour
4 teaspoons instant active dry yeast

1 1/2 Tablespoons dough enhancer
3 tablespoons vital wheat gluten (replace 3 tablespoons of the flour called for in the recipe with this)
1/3 cup flax seed

1/3 cup raw sunflower seeds

Instructions:

1. Pre-measure all of your flour in a separate bowl. Combine water, sugar, honey and yeast. Add enough flour to make a pancake batter consistency. Sprinkle just enough flour on top, then sprinkle salt on top of this. Loosely cover with plastic wrap. Allow to sit and rest until you can see cracks form across the top layer (looks like the desert).

2. Add remaining ingredients and knead until dough is smooth and elastic, about 10-15 minutes (can do all kneading with electric mixer). Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.

Deadly Brownies

Recipe from sisterscafe.blogspot.com

1 box German chocolate cake mix
1/3 c evaporated milk
1/2 c butter,melted

14 oz package of Kraft caramels (50)
1/3 c evaporated milk

1 cup milk chocolate chips (Guittard or other large chips)

1. Preheat oven to 350 degrees. Stir together dry cake mix, butter, and evaporated milk. Press half of this mixture into bottom of a 9x13 inch pan. Bake for 6 minutes.
2. Melt caramels with 1/3 c evaporated milk in a saucepan over medium heat. Set aside.
3. Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Spoon or sprinkle the other half of the cake mixture on top. Bake for 16-18 minutes. Refrigerate approximately 30 minutes to set. Cut and serve.

Kit Kat Lemon Bars

Recipe from recipegirl.com

CRUST:
Five 1.5oz. Kit Kat Bars (or about 14 mini-sized Kit Kat Bars)

FILLING:
8 ounces cream cheese, at room temperature
2 cups powdered sugar, measure then sift
1 large egg
2 Tbs fresh lemon juice
1 tsp lemon extract
1½ tsp lemon zest

TOPPING:
1/3 cup all-purpose flour
1/3 cup granulated sugar
½ tsp additional lemon extract
2 Tbs butter, softened

1. Preheat oven to 400°F.

2. Prepare the crust: In the food processor, finely chop the Kit Kat Bars. Spread evenly in the bottom of an 8×8-inch square pan. Bake for 5 minutes. Set aside.

3. Prepare filling: In a large bowl with electric mixer, blend cream cheese on high. Add powdered sugar and egg and beat until smooth, scraping down the sides of the bowl. Add lemon juice, lemon extract and lemon zest, and mix well. Pour filling evenly over Kit Kat crust.

4. Prepare topping: In a medium bowl, combine flour, sugar, lemon extract, and softened butter, and blend with a fork until crumbly. Sprinkle topping evenly over lemon bar filling.

5. Bake 18 to 20 minutes, or until topping is lightly browned.

Yield: 16 to 20 bars

Chocolate Chip Toffee Bars

Recipe from sisterscafe.com

2 1/3 cups flour

2/3 cups brown sugar

3/4 cups butter

1 egg, slightly beaten

1 (12 ounce) package chocolate chips

1 cup chopped nuts - I used pecans, but walnuts or macadamias would be great, too.

14 ounces sweetened condensed milk

10 ounces Skor toffee bits

Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and mix well. Stir in 1 1/2 c. chocolate chips and all of nuts. Reserve 1 1/2 cups of this mixture and press remaining into a greased 9x13 inch pan. Bake for 10 minutes at 350. Pour milk over hot crust and top with 1 1/2 cups toffee bits. Sprinkle remaining crumbs over top plus remaining chips. Bake 25-30 more minutes. Top with remaining toffee bits.

6 ounces frozen orange juice concentrate
2 cups milk
1/4 cup sugar
2 teaspoons vanilla
3/4 cups ice

Blend and serve.

Olive Garden's Zuppa Toscana

Recipe from Robbie's Recipes

Ingredients
1 pound spicy Italian sausage - crumbled
1/2 pound smoked bacon - chopped
4 cups water
2, 14.5 ounce cans (about 3 2/3 cups) chicken broth
2 large russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 medium onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

Directions
1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

2. In a skillet over medium-high heat, brown bacon; drain, set aside.

3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.

4. Add sausage and bacon to pot; simmer for 10 minutes. (I may try adding the kale at this point next time that I make this so that it is a little softer.)

5. Add kale and cream to pot; season with salt and pepper; heat through.

I'm missing lots of pics and recipes!!! I promise I'll fill them out someday!

Waffles

Recipe from Mrs. Edgar's Foods class at Minico High School

2 cups flour
1 Tablespoons baking powder
1 teaspoon salt
2 eggs
1 1/4 cups milk
1/2 cup cooking oil
2 Tablespoon sugar

Egg whites in mixing bowl with wire whip. Take out. Put dry ingredients in mixer bowl. Add milk, egg yolks and oil. Mix until no lumps are left. Add egg whites and gently fold in. Cook in waffle maker.

Kneader's Raspberry Bread Pudding

Recipe from Heather Jensen

Cream Mix:
1 1/2 loaves aged, white bread
1 qt. heavy cream
3 C. sugar
1 egg
1 tsp. vanilla

Fruit Filling:
5 C. frozen raspberries
1 C. sugar
1/2 C. apple juice

Vanilla Sauce:
1 1/3 C. butter
5 Tbs. flour
3 C. heavy cream
2 tsp. vanilla
1/3 C. sugar

In a large bowl, combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely. For fruit filling, combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce. For vanilla sauce, over medium heat, melt butter, and add flour. Stir 10 minutes until it has a nutty aroma; do not brown. Add salt, cream and sugar and boil till mixture is thick. Remove from heat, adding vanilla. Serve this wonderful sauce cold.

Peppermint Tart

Recipe from Cindy Gillette

1 package chocolate cream-filled Oreo cookies, crushed
1 cube butter, melted

Mix together. Spread into the bottom of springform pan and put in freezer.

2 containers peppermint ice cream
2 jars chocolate ice cream topping

Allow ice cream to soften, then spread 1 container of ice cream over crust. Spread 1 jar of chocolate topping over ice cream. Repeat. Freeze for several hours.

Pineapple Cheeseball

Recipe from Debbie Wood

2 8-ounce packages cream cheese
1 12-ounce can crushed pineapple
1 green pepper, diced
1 teaspoon seasoning salt
chopped walnuts or pecans

Drain pineapple well, the dryer the better. Mix softened cream cheese, green pepper, pineapple and seasoned salt together. Spread chopped nuts evenly on foil or wax paper. Place cream cheese mixture in the middle of the nuts and form into ball as you roll into nuts. Cover and refrigerate.

Elegent Mint Truffles

Recipe from Debbie Wood

1 1/2 lbs milk chocolate, melted
1 cup whipping cream
8 drops oil of peppermint

Line an 8 inch square pan with plastic wrap. Mix melted chocolate, cooled to touch, and cream with mixer. Add oil of peppermint. Mix and scrape sides of bowl 2-3 times. Takes no more than 1-2 minutes. Pour into prepared pan and refrigerate 6 hours. Cut into desired shapes and dip. The candy must be dipped while cold. Work with 1/4-1/3 of pan at a time and keep the rest in the refrigerator. Takes about 1-1 1/4 lbs of chocolate to dip this recipe.

Cold Winter Salad

Recipe from Cindy Gillette

Parmesean Chicken

Recipe from Body-for-Life Cookbook

Banana Bread

2 1/2 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups salted butter (softened)
1 1/2 cups light brown sugar (packed)
2 large eggs
3 cups ripe bananas (7 medium), mashed
1 teaspoon pure vanilla extract
1 cup chocolate chips

Preheat oven to 325 degrees. Grease 2 9x5" loaf pans. In a medium bowl, combine flour, soda and salt with wire whisk and set aside. In a large bowl, cream butter and sugar with electric mixer. Add eggs, bananas and vanilla. Beat at medium speed until thick. Scrape down sides of bowl. Add flour mixture. Add chocolate chips. Blend at low speed until combined. Do not over mix. Pour batter into prepared pans.

Bake on center rack of oven for 60-70 minutes. Toothpick inserted into center should come out clean and bread should pull away from sides. Cook in pan for 10 minutes. Turn pans on side and cool to room temperature before removing and slicing.

Easy Honey Wheat Bread

Recipe from tammysrecipes.com

Yield: 1 loaf

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast

Instructions:

1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.

Additional Notes:

*If you have a bread maker, you can use the dough setting to knead it for you. Just put ingredients in according to order listed.

This recipe also makes very delicious 100% whole wheat bread. The bread in this picture was made with Prairie Gold hard white wheat.

If you would like your whole wheat bread to have a softer and better texture, you can add these dough conditioning ingredients to this recipe:

• 3 tablespoons vital wheat gluten (replace 3 tablespoons of the flour called for in the recipe with this)

• 1/2 teaspoon soy lecithin (we use granules of lecithin, and add it to the water at the beginning)

• a pinch of citric acid (use sparingly!!)

• a sprinkling of ginger

You could also purchase pre-mixed dough conditioners, which contain some of these ingredients but are more costly. We found our citric acid, soy lecithin, and wheat gluten at a bulk foods store. A little goes a long way!

Mashed Potatoes like Mom's

No one makes mashed potatoes like my mom! I'm getting close though. I love them. I don't really use a recipe, but this is what I can come up with after making a large batch last night.

4-8 medium sized Burbank Russett Potatoes (yes, the type is VERY important to you non-Idahoans!!!)
3/4 cup butter
1/3 cup milk
1 Tablespoon salt
1/2 tsp pepper

Peel, cut and boil potatoes until fork-tender. In mixer, mix potatoes with butter and milk until no lumps or very few. Salt and pepper to taste. I like to make them taste good enough that no ones needs to add their own salt or pepper and you could eat them without gravy if you wanted!!

Gravy

Recipe from The Essential Mormon Cookbook

Campbell's Green Bean Casserole

1 can Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French Fried Onions

Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole. Bake at 350°F. for 25 min. or until hot. Stir. Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

Asian Salmon

Recipe from sisterscafe.com

1 side of fresh salmon, boned, but skin on-cut into 6 servings (about 3 pounds)

For the marinade:
2 Tablespoons Dijon Mustard
3 Tablespoons Soy Sauce
6 Tablespoons Olive Oil
½ tsp minced garlic

Light BBQ and brush grilling rack with oil to keep fish from sticking. (I use tin foil)

While grill is heating, prepare marinade by whisking ingredients together. Drizzle half of the marinade onto the salmon (skin side down) and allow to sit for 10 minutes.

Place salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry, it will keep cooking as it sits.

Transfer fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove skin and serve warm, at room temperature or chilled.

***I actually baked my salmon on 350 degrees for 40 minutes. I probably should have only done it for 30 minutes, but it was fine.***

Homemade Chicken Pot Pie

Recipe from culinaryobsessed.blogspot.com

This was so yummy! Next time, I want to be brave and try making my own pie crust, thought the Pillsbury was FABULOUS! Also, I think that I'll use a frozen veggie mix with broccoli, cawlifower, beans, peas etc. More variety and probably more tasty than the canned stuff!

1 package deep-dish pie crust (2 crusts)
1 can condensed cream of chicken soup
1 can mixed vegetables
1/2 cup milk
2 chicken breasts, cooked and cubed

Preheat oven as instructed on pie crust package. In a medium bowl, mix together soup, mixed vegetables, milk, and chicken. Stir until combined. Pour into pie crust. Place second crust on top. Pinch edges together. Cut several slits in center of crust.

Bake as directed for double crust pie, or until crust is golden brown.

*You may find that you need more or even a little less milk - some brands of mixed vegetables seem to have more liquid than others. Just make sure your filling is pouring consistency but not runny. I highly recommend placing the pie on a baking sheet before baking to avoid having the ingredients bubble over into the oven. Talk about a mess!

Cream Cheese Chicken Soup

This is another recipe from the girls at Sisterscafe.com

1 pound chicken breasts (I use 3 boneless skinless chicken breasts), cooked and diced
1 onion, finely diced
1-2 Tablespoons butter
2 handfuls of baby carrots (or 4-5 reg carrots, sliced small)
4-5 potatoes, finely diced
1 cup milk
4 Tablespoons flour
1 8oz cream cheese (I used 1/3 less fat cream cheese), softened at room temperature

Saute onion in butter. Put onion in pot and add 3 cups of chicken broth (homemade, from the can or use water seasoned yourself with bouillon or soup base) carrots, and potatoes. Add more broth to cover vegetables, if needed. Bring to a boil, then simmer until veggies are tender (about ten minutes). When veggies are tender, mix the flour with the milk and add to the soup. Add cream cheese to soup little pieces at a time and stir until it is all melted. Season with salt and pepper.

Honey Lime Enchiladas

Recipe and photo from The Sisters' Cafe

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Emill's Quick and Easy Tortilla Soup

2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Essence, recipe follows
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment, recipe follows

Directions

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.

Emeril's ESSENCE Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Chicken Enchilada Soup

Recipe from Picky Palate

2 Tbsp extra virgin olive oil
1 medium onion finely chopped
2 14.5oz cans chicken broth
1 28oz can mild green enchilada Sauce
½ tsp cumin
½ tsp roasted garlic seasoning
1 4oz can diced green chilies
2 14oz cans diced tomatoes undrained
8oz sour cream
2 Cups shredded cheddar cheese
4 large boneless skinless chicken breasts cooked and cubed
1 Bag Tortilla Chips

Place oil in 5qt dutch oven over medium high heat. Place onions into hot oil and sauté for 3-5 minutes or until tender. Add chicken broth, enchilada sauce, cumin, garlic seasoning, green chilies and tomatoes. Stir and bring to a boil. Reduce heat to low then add sour cream, cheese, and chicken. Stir and let simmer for 15-20 minutes or until cheese is melted through.
Top each soup bowl with a handful of crushed tortilla chips. Enjoy!

Yellow Pancakes

Recipe from yourhomebasedmom.com

Yellow Pancake

1 egg

1/4 cup milk

1 tsp vanilla

2 Tbsp flour

1 tsp melted butter

Powdered sugar and lemon juice

In a bowl whisk the egg. Add the milk, vanilla, flour and melted butter. Spray a small frying pan with nonstick spray and place over medium heat. When the pan is heated, pour enough batter into pan to cover the bottom of the pan. Cook until set and no longer runny. Watch carefully not to burn. Turn pancake over and cook 1 minute. Serve with lemon juice and powdered sugar.

Lisa's Chili

Recipe from Amanda Hepworth

This was soooo good Amanda!

It is easy to throw together in the crockpot and enjoy at the end of the day. Best served with cheddar cheese and hot cinnamon rolls.
From: Lisa Patterson

1 lb hamburger
1 sm onion, chopped (or dried onion)
53 oz can pork and beans
14 1/2 oz can diced tomatoes
11 oz can V8 or tomato juice
14 oz brick chili con carne (at least partially unthawed)
Chili powder to taste

Brown hamburger with onion. Put everything in crockpot on low all day or until heated through.

Serves: 6-8

Another pizza recipe

Recipe from http://dinneranddessert.wordpress.com

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water and let sit for 10 minutes. Stir in the salt and oil into the yeast solution. Mix in 2 ½ cups of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until doubled; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Preheat oven to 425. If baking on a stone, place toppings on the dough, and bake immediately. If baking on a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Sandwich Ring

Recipe from The Pampered Chef

2 packages Crescent Roll Dough - (8 oz. each)
1 cup Chicken Breast - cooked & chopped
6 slices Bacon, cooked crispy - crumbled
1 cup Monterey Jack Cheese - shredded
1 cup Mayonnaise - (not Miracle Whip)
2 tablespoons Dijon Mustard
1 T. Dried Parsley OR 2 T. Fresh Parsley - chopped
1 1/2 tablespoons Green Onions - finely chopped
2 medium Roma Tomatoes - or other small tomatoes
1 medium Red or Yellow Bell Pepper
2 cups Lettuce - shredded

Preheat oven to 375F. In a medium bowl, mix mayonnaise, mustard, parsley and onion. Set aside. In a large bowl, mix chicken, bacon, 3/4 cup of the cheese and 1/3 cup of the mayonnaise mixture and mix well. Set aside. Open and unroll crescent roll dough, and separate into triangles. Arrange triangles in a circle on a round baking stone (or a greased pizza pan if you do not have a baking stone) with the wide ends of triangles overlapping in the center and points hanging over outside edge, leaving at least a 5-6 inch clear circle in the center of the stone (pan). Spoon chicken mixture evenly onto dough, onto the wide ends of the triangles. Wrap pointed ends of dough around chicken mixture, and tuck under the wide ends of the dough, forming a closed ring with slits around the outside edge, where filling shows through in places. Slice Roma tomatoes into enough wedges to place one wedge in each open slit around the ring. Bake for 20-25 minutes or until golden brown. Remove from oven, and sprinkle with remaining shredded cheese. Set aside. Remove top from bell pepper, and clean out seeds and filaments which are inside. Wash and dry pepper with a paper towel. If needed, slice thin pieces from bottom of pepper to allow it to stand up like a cup or bowl, without wobbling. Fill pepper with mayonnaise mixture, and place in center of sandwich ring, then fill in the space between the pepper and the sandwich ring with the shredded lettuce. Serve in wedges with the mayonnaise dip. This is a great appetizer, or as an accompaniment with a soup or salad.

Spinach Artichoke Dip

Frozen chopped spinach -1 box ( 10 ounce)
Artichoke hearts. - 1 can( 14 ounce)
Freshly ground black pepper - 1/2 tsp
Garlic cloves - 2
Mayonnaise - 1/2 cup
Sour cream - 1/2 cup
Freshly grated Parmesan cheese - 1 cup
Grated pepper jack cheese - 1 cup

Preheat the oven to 350◦ F. Grease a glass baking dish with nonstick spray. Squeeze all excess liquid from spinach. Put it in a food processor with sour cream, mayonnaise,Parmesan, garlic and pepper . Process until just blended but still slightly lumpy. Drain the artichoke hearts and add to the food prosessor . pulse to form a chunky mixture.put this mixture in to the baking dish and sprinkle the jack cheese on top. Bake for 30 minutes. Serve it hot with tortilla chips and toasted bread.

Sour Cream Sugar Cookes

Recipe from Minico High School foods teacher, Mrs. Edgar

COOKIES
1 cup shortening
1 cup sour cream
2 cups sugar
3 eggs
2 teaspoons vanilla

Mix the above ingredients well and gradually add following ingredients:

2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 1/2-6 1/2 cups flour

Mix until a rather stiff dough forms. Roll out about 1/4 inch thick. Cut with cookie cutter and bake 8-10 minutes at 375 degrees.

FROSTING
4 ounces cream cheese
1 cube margarine
1/2 teaspoon vanilla
4 cups powdered sugar

Mix well and frost cookies. Color frosting if wanted.

Pizza

I feel like I am featuring Amanda's recipes at my home this week! Who wouldn't?!!! They are so yummy!!!
Recipe from Amanda Hepworth

1 c warm water
1 Tbsp yeast
1 heaping tsp sugar
1 tsp salt
2 Tbsp olive oil
2 sprinklings Italian Seasoning
2 sprinklings garlic powder
2 1/2 to 3 c flour
McCormick Pizza Seasoning Italian Blend
8 oz can tomato sauce
mozzarella cheese
pepperoni
sliced olives

Place yeast and sugar in warm water and let dissolve until foamy. Add salt, olive oil, and seasonings; stir. Next add flour and allow to mix with dough hook (or knead) until a ball. Lightly oil bowl, turn dough to coat, and cover. Place in a warm place to rise.

When dough is done rising, roll out onto a pizza stone. Fold under edges and crimp like a pie crust. Spread tomato sauce over dough and sprinkle with pizza seasoning (more or less depending on how spicy you like). Top with pepperoni and mozzarella (I also sprinkle with parmesan and cheddar). Bake at 375 for 20-25 minutes. Top with olives and enjoy!

Potato Chip Chicken

2-4 cups potato chips
2-4 chicken breasts
1/4 cup butter
Lowry's Garlic Salt

Dip thawed chicken breast in butter and coat breast with crunched up potato chips. Place aon baking sheet and sprinkle with seasoning. Bake at 375 for about 40 minutes or whenever chicken is done.

Crunch up a few cups of potato chips.

White Rolls

Recipe from Jessica Warren
These rolls have a bit of wheat flour in them.

5 cups hot water
2/3 cup oil
2/3 cup honey
2 Tablespoons salt
3 Tablespoons instant yeast
13-15 cups flour or until dough doesn't stick on edge of mixer

Mix and let rise twice. Cut dough with fingers, form, and place on greased cookie sheet. Bake on 375 degrees for 15-20 minutes. Butter top if wanted.

Potato Soup

Recipe from Amanda Hepworth


1 carrot, cut up
1 stock celery, cut up
some dried onion
4-6 slices bacon
olive oil
minced garlic
2 med-lg potatoes
3 c chicken broth
1/2 to 2/3 c milk
cornstarch and water to thicken
pepper
cheddar cheese

Cook the bacon and break into small pieces. Reserve some bacon grease (add olive oil if more grease is needed) and saute onion, garlic, celery, and carrot for 3-4 minutes. Add chicken broth, cut up potatoes, and milk to saute mixture; bring to a boil. Cook 10-15 minutes or until potatoes are tender. Take some of the potatoes out and mash, return to mixture. Mix cornstarch and cold water, add to thicken to desired consistency. Finally, finish with a dash of pepper and cheddar cheese to taste.

Green Tomato Salsa Verde

Recipe from http://mormonfoodstorage.blogspot.com "The Pantry Panel"

3 green tomatoes
4 ounces diced green chiles, canned
1 medium sweet onion, chopped
1/4 cup lime juice
salt and pepper, to taste
1/2 cup chopped cilantro

Peel and seed green tomatoes. Place green tomatoes in a pot, and cover with water. Bring to a boil, and cook about 15 minutes until the tomatoes turn light green. Drain well. Place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

Notes: If you are lazy and the salsa is for family consumption, you can try making it without peeling the tomatoes first. The peels were bothersome in the frozen salsa, but I don't notice it in the canned.

Easy on the blender pulse button. This recipe is easy to overblend.

You don't have to be super scientific with the ingredient amounts. It still tastes good.

You can use fresh green chiles instead of canned. I just haven't figured out how to peel green chiles quickly (when I tried the heat-them-in-the-oven-in-a-paper-bag idea, I couldn't get it to work), and I haven't grown a lot of them before, and the cans are cheap at case lot sales.

Canning note: I researched this heavily last fall to try to figure out some canning guidelines. Everything I read said that green tomatoes are more acidic than ripe tomatoes. That fact, plus the lime juice in this recipe, makes me confident to follow the canning instructions for regular red tomato salsa when canning this recipe of salsa verde.

Cake Mix Cobler

2 (16 oz.) cans peach slices w/juice
1 pkg. yellow cake mix
1 stick butter
1 c. nuts, chopped (optional)

Lay peaches and juice in bottom of a baking dish. Sprinkle dry cake mix on top of peaches. Dot with the butter. Sprinkle pecans or other type of nuts on top. Bake at 350 degrees for 45 minutes or until cobbler is golden. Serve warm with ice cream.

Upside Down Strawberry Shortcake

Recipe from Taste of Home Magazine

A slice of strawberry shortcake is always tempting, but this one is even more so with a surprising fruit layer on the bottom.

1 cup miniature marshmallows
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
1 package (3 ounces) strawberry gelatin
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Fresh strawberries and whipped cream
Sprinkle marshmallows evenly into a greased 13 by 9 by 2-inch baking dish; set aside. In a bowl, combine strawberries and gelatin powder; set aside. In a mixing bowl, cream shortening and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.

Yield: 12-16 servings.

Pudding Cake

Recipe from Casey Jackson

1 box yellow cake mix
1 large package chocolate pudding
1/2-3/4 can sweetened condensed milk
2 cups powdered sugar

Cook cake mix as directed. When cake is done, removed from oven and poke several holes on top with end of a wooden spoon. Pour sweetened condensed milk over entire cake. Make pudding a little before cake is done so it can set up a bit, and add 2 cups powdered sugar to it. Pour on cake after milk. Refrigerate for a few hours and serve!

Hamburger Soup

Recipe from Emerson 2nd Cookbook

Brown 1 pound hamburger.

Add:
1 can tomato soup, seasoned with onion salt
1/4 cup celery
4 carrots, sliced
1/4 cup rice, instant and uncooked
4 cups water
2 chopped onions
3 potatoes, cut in small chunks (small potatoes)
2 teaspoons salt

Bring to a boil and simmer until rice and vegetables are cooked (about 25 minutes. Stir occasionally while cooking.

Plantation Supper

Recipe from Cindy Gillette

1 pound browned ground beef
1/2 cups chopped onion
3/4 cups milk (+ more if too dry)
1 cup cream of mushroom soup
1 1/2 teaspoon salt
dash of pepper
8 ounces cream cheese, softened
1 can corn, drained
8 ounces cooked macaroni (about 3 cups uncooked)

Brown beef and onion in frying pan. Add other ingredients and put in a casserole dish. Bake at 350 degrees for 30-40 minutes.

Taco Soup

Recipe from Emerson 2nd Ward Cookbook

1 pound hamburger
1/2 large onion, chopped
2 cans kidney beans
1 can corn
1 large can tomatoes, cut up
8 ounce can tomato sauce
1 package taco mix
1 can olives, chopped

Brown hamburger and onion. Drain. Add kidney beans, corn, tomatoes, tomato sauce, taco mix, and olives (add all the juices from all the cans). Simmer until hot and flavors are blended. Serve. This tastes great when topped with grated cheese, sour cream and crushed Doritos on top.

Vanilla Texas Sheet Cake

Recipe from Vanessa Harper

2 1/4 cups flour
2 cubes margarine
1/2 teaspoon salt
2 eggs
2 cups sugar
1 cup water
1/2 cup sour cream
1 teaspoon baking soda
1 tablespoon vanilla

Melt margarine and water. Add flour, sugar, salt and soda. Beat until smooth, add eggs and sour cream, continue beating until well mixed. Add vanilla. Pour into large 1/2 inch sheet cake pan. Bake at 375 degrees for 20-25 minutes.

Frosting
1 cup margarine
1 cup walnuts
1/8 teaspoon salt
1/2 cup canned milk
1 teaspoon vanilla
5-6 cups powdered sugar

Boil milk and margarine. Add remaining ingredients, except nuts and beat until smooth. Spread on warm cake. Sprinkle chopped nuts on top.

Green Enchiladas

Recipe from the Body for Life Cookbook

4 portions chicken breast

4 green onions, sliced

2 Tbsp fresh cilantro, chopped

1 Jalapeno, seeded and minced

3 cans green enchilada sauce

8 corn tortillas

1 cup reduced fat cheddar cheese, shredded

2 cups lettuce, shredded

1/2 cup salsa

1/2 cup light sour cream

1 tomato, diced

1 can ripe olives, sliced

Heat oven to 350. Spray pan with nonstick spray. Place chicken in large pot and cover with water. Bring to boil and reduce heat and simmer until no longer pink. Drain and cool, Shred .

In skillet add green onion, cilantro and jalapeno and saute for 2 minutes. Add chicken and 1 can enchilada sauce. Cook until heated.

Pour the 2 remaining cans of sauce in bowl and microwave. Dip each tortilla in the sauce and fill with about 1/8 of the chicken mixture. Roll. Pour sauce over enchiladas and sprinkle with cheese. Bake about 15 minutes.

Divide lettuce and place a portion of enchiladas on top. Top with salsa, sour cream, tomatoes and olives.

Nate's Steaks

Vinegar Cucumber-Tomato Salad

3-4 cucumbers
3-4 tomatoes
1/2 cup white vinegar
1/2 cup oil
salt and pepper

Cut up enough cucumbers and tomatoes to get the right amount of each veggie that you want. Mix vinegar and oil. Pour mix over veggies. Season with salt and pepper. Let sit for 1-2 hours in fridge.

Marinades

I have found that a quick, easy and tasteful way to make dinner is to use store-bought marinades! These are some of my favorites.I use this when I make fajitas. I cut up a pound of cube steak and marinate it for 30 minutes in this sauce. YUM!

Lawry's marinades taste so good on chicken. We love the Hawaiian and Herb & Garlic flavors. Other options are: baja chipotle, carribean jerk, digon & honey, havana garlic & lime, italian garlic steak, lemon pepper, Louisiana red pepper, mesquite, Mexican child & lime, sesame ginger, steak & chop, tequila lime, and teriyaki.

Fresh Peach Dessert

Recipe from Emerson 2nd Ward Cookbook

1st Layer: (I double this layer)
8 oz cream cheese
1 1/2 cups powdered sugar
Mix ingredients together and spread on the bottom of a 9x13 pan.

2nd Layer:
Crush 1 package Nila Wafers (save 1/2-1 cup) and pour over cream cheese layer.

3rd Layer:
Layer 8 cups sliced fresh peaches over crumbs.

Top with 1 pint cool whip and sprinkle reserved crumbs on top. Keep in refrigerator for 8 hours before serving.

Grandma Warren's Potato Salad

Dad's Dutch Oven

Recipe from Randy Gillette

1 package bacon- chopped
flour
salt
butter
1/2 cup water
potatoes
carrots
onions-chopped
6 ounces 7-up

In dutch oven, brown bacon. Remove bacon but leave grease. Coat chicken with flour, salt and pepper in ziplock bags. Brown. Add potatoes, carrots and bacon. Add seasoning salt to each layer. Add water and 7-up. Spread 1 cube butter on top. Cook 40-45 minutes.

Option: Put layer of refrigerator biscuits on top for the last 10-15 min and cook until brown.

You can also cook this in your oven in a normal pot at 250 degrees.

Homemade Oreos

Recipe from Emerson 2nd Ward Cookbook

1 Devil Food Cake Mix
2 Eggs
3/4 cup shortening

Mix ingredients. Roll into 1 inch balls and place on ungreased cookie sheet. Slightly flatten with bottom of a cup. Bake at 375 degrees for 8 min. Cool on wire rack.

Filling:
1/4 cup butter
8 ounce cream cheese
2 teaspoons vanilla
2 cups powdered sugar

Mix butter, cream cheese and vanilla. Slowly add powdered sugar. Spread on bottom of one cookie and sandwich with a second.

Kentucky Biscuits

Recipe from www.blissfullydomestic.com

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
dash of salt
2 Tablespoons sugar
1/2 cups butter
3/4 cups buttermilk (Don’t have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk.)

Mix dry ingredients. Add butter, milk and form into soft dough. Do not over knead! Pat into a ungreased 6×6 pan. I use a pie pan myself so you can use whatever. Cut into serving size portions before you cook. Bake at 400 degrees for 15 to 20 minutes or until done and golden brown.

Beef Pot Roast

Put 1 cup flour in zip lock baggie. Put roast in baggie and cover with flour. Sear exterior of roast in frying pan.

Put 1/3 cup water in Crockpot. Add roast. Add 1 bag baby carrots and 3-5 chopped potatoes. Cover with 1 package onion soup mix.

Cook in Crockpot on high for 4+ hours or on low for 8+ hours.

Oatmeal Scotchies

These are probably my favorite cookies of all time! I always forget how much I like them until I make a batch and then my lack of self control reminds me!!!Recipe from Nestle Butterscotch Morsels package

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-package) Nestle Toll House Butterscotch Flavored Morsels

Preheat oven to 375 degrees.

Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugars, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7-8 minutes for chewy cookies; 9-10 minues for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Shepherd's Pie

Brown 1 lb hamburger.

Add:
1 can tomato soup
1 can diced tomatoes
1 can green beans (drained)
1 can corn (drained)

Warm. Put in casserole dish.

Boil and mash 3-5 potatoes. Add 1/2 to 1 cube butter. Season with salt and pepper to taste. Spread on top of mixture in casserole dish.

Bake at 300 degrees for 30 minutes

Carmelitas

1 1/2 cups quick-cooking oats
1 1/2 cups flour
1 1/4 cups brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt

Combine above ingredients; stir in 3/4 cup melted butter. Set aside 1 cup. Press remaining into 9x13x2 pan. Bake at 350 degrees for 10 minutes.

14 ounce package caramels (unwrapped)
1/2 cup whipping cream
1 1/2 cup semisweet chocolate chips
3/4 cup chopped peanuts (I use cashews because I like them better!!!)

Combine caramels and cream in saucepan. Melt over low heat stirring often (or microwave). Sprinkle chocolate chips and nuts over crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Coll completely before serving.

Baked Beans

1/2 lb bacon- cut and fried
1/2 lb ground beef- browned
1 medium onion cooked with beef
1 can kidney beans, drained
1 can garbanzo beans, drained
1/2 cup ketchup
1 teaspoon salt
3/4 cup brown sugar
2 teaspoon vinegar
1 teaspoon prepared mustard
1 large can pork and beans

Brown bacon and beef with onions. Heat ketchup, salt, brown sugar, vinegar and mustard in large pot. Add beans. Add meat and mis. Cook in covered dish/pan/pot in oven for 40 minutes at 350 degrees

Tator Tot Casserole

A favorite recipe from my childhood1 lb ground beef
2 cans green beens
1 can cream of mushroom soup
1 bag tator tots

Preheat oven. Spread ground beef on bottom of casserole dish (I like 9x13 pyrex). Pour beans on top of beef and spread soup over beans. Top with single layer tator tots.

Cook 1 hr:
covered- 400 degrees
uncovered- 350 degrees

Oriental Chicken Salad

1/2 lb cooked, shredded chicken
1 small head lettuce
4 sticks sliced green onion

Broil in oven 5 minutes:
2 tablespoons sesame seeds
silvered almonds

2 ounces rice sticks- deep fry in clean oil at 400 degrees
Poof and turn once

Dressing:
2 tablespoons sugar
1 teaspoon salt
1 teaspoon accent
1/2 teaspoon pepper
1/4 cup salad/vegetable oil
3 tablespoons white rice vinegar
1 tablespoon sesame oil

Mix and shake frequently to dissolve.

Add dressing, rice sticks, almonds and seeds to salad just before serving.

Stir Fry

This is a basic dish that I created that I've never measured anything for. I just eyeball it according to how many people I'm feeding.Thaw chicken and veggies. Cut chicken into small pieces. Warm 2 tablespoons oil in wok or frying pan. Add chicken and cook with occasional stirring until golden brown. Add desire amount of veggies and soy sauce (I don't measure it, I just add enough to make sure that there is about 1/3 cup standing juice). Continue cooking and stirring occasionally for about 5-10 minutes or until vegetables are tender. Serve over brown rice.

Cinnamon Rolls

Cinnamon Rolls
Recipe from Susan Anderson

1 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup boiling water
2 tablespoons yeast
1/2 cup warm water
4 eggs
7 cups flour
1 cup cold water

Cream first 3 ingredients, add boiling water. Dissolve yeast in warm water and add 1 tablespoon sugar. Add yeast mixture after boiling cools. Beat eggs and add. Add flour alternatively with cold water. Make a really sticky dough. Refrigerate overnight or just make after kneading.

Roll out dough. Cover with 3 tablespoons melted butter and sprinkle with 1/2 cup sugar mixed with 2 teaspoons cinnamon. Roll dough and cut into 1 inch rolls using floss or thread. Place on greased cookie sheet and bake 20-25 minutes at 375 degrees.

Top with frosting.

Cream Cheese Frosting
Recipe from Essential Mormon Cookbook

8 oz package cream cheese
1/2 cup butter, melted
1 (16 ounce) package powdered sugar
1 teaspoon vanilla

Cream the softened cream cheese. Blend with butter. Add powdered sugar and vanilla. Beat well. Viola!!!

Oven- BBQ Chicken

3 1/2 to 4 lbs chicken pieces, thawed

BBQ Sauce:
3/4 cups ketchup
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 cup packed light brown sugar
1/2 teaspoon salt
dash pepper
1/4 teaspoon onion powder

Place thawed chicken on bottom of baking dish. Mix BBQ sauce ingredients in separate bowl. Pour sauce over chicken. Cook chicken as directed on store-bought package.

Chicken Enchiladas

Recipe from Cindy Gillette

2 cups chopped chicken (canned works great)
1 pint sour cream
2 cans cream of chicken soup
1 (4 oz) can chopped green chilies
1/2 cup chopped onions (optional)
2 cups grated cheese
12 large flour tortillas

Mix chicken, chilies, and onions in mixing bowl. Set aside. In small saucepan, add soup and sour cream. Heat until warm. You may want to put a little bit of the sour cream mixture in the bottom of the pan to keep the tortillas from sticking to the pan. Heat tortillas for 30 seconds each in microwave. Spread large spoonful sour cream mixture over each tortilla. Divide cracker mixture between 12 tortillas. Sprinkle with small amount cheese. Roll tortilla and put in 9x13 inch pan, squeezing to fit all in one layer. Spread remaining sour cream mixture over the top. Sprinkle with remaining cheese. Bake for 30 minutes at 350 degrees.

Strawberry Pretzel Salad

My mom makes this salad every Thanksgiving and I love it!!!

Recipe from Emerson 2nd Ward Cookbook

Bottom Layer:
2 cups pretzels, crushed
3/4 cups melted butter
3 tablespoons sugar

Mix and press into 9x13 inch pan. Bake 8 minutes at 400 degrees. Cool completely.

Second Layer:
2 (8 oz) packages cream cheese
1 cup sugar

Blend together, then fold in 8 ounces Cool Whip.

Third Layer:
1 (6 oz) package strawberry Jell-O
2 cups hot water

Dissolve. Add 2 (10 oz) packages strawberries, partially thawed. Let set slightly, then pour on top of second layer. Chill throroughly.

Top with Cool Whip.

Gooey Caramel Popcorn

We have this every 4th of July while we watch fireworks
Recipe from Cindy Gillette

1 can sweetened condensed milk
1 cube butter
2 cups brown sugar
1 cup light corn syrup
3 gallons popped popcorn

Mix butter, sugar and corn syrup. Bring to a boil. Add milk. Cook to soft ball stage (228 degrees). Pour over popcorn and stir.

Filthy Wilma

For some reason, my pudding didn't set up very well this time. I also made some alterations to the recipe. I used a gramhm cracker crust so that it was nut free and forgot to buy enough cool whip, so we are missing a layer here. Less calories I guess!!!
Recipe from Cindy Gillette

Crust:
1 1/2 cups flour
1/2 cup nuts
1 cube butter/margarine

Cut butter into flour with a fork and then add nuts. Press into the bottom of a 13x9 pan. Bake at 350 degrees for 20 minutes. Cool completely.

2nd layer (I double this):
8 ounces Philadelphia cream cheese (softened)
1 teaspoon vanilla
1 cup powdered sugar
2 cups Cool Whip

Mix ingredients with an electric mixer. Spread over cooled crust.

3rd layer:
1 small package instant pudding, any flavor (I prefer pistachio but a lot of people like chocolate)
1 small package instant vanilla pudding
2 1/2 cups cold milk
1 teaspoon vanilla

Mix and spread over cream cheese layer.

Refrigerate 2 hours. Top with Cool Whip and sprinkle with nuts.

Creamy Tomatillo Dressing

Will last 3-4 days

1 package buttermilk Ranch Dressing mix
1 cup Mayonnaise (real, not light!)
5 tomatillos (small-med)
1 teaspoon brown sugar
1/8 teaspoon chili powder
1/8 teaspoon garlic salt
1 tablespoons jalepeno juice + 1 slice of jalepeno (canned)
1/3 bunch cilantro (cut up)
juice of 1/2-1 lime

Blend all ingredients together and refrigerate 2+hours. The longer it refrigerates, the thicker it gets.

Cafe Rio Burritos

I struck gold when I found this recipe laying on one of the computers at work!!!

2 1/2 lb roast (beef or pork)
1 package flour tortillas (burrito size)
2 (15 oz) cans green chile enchilada sauce (old El Paso- mild)
1/2 cup brown sugar
15 oz can black beans (warmed and drained)
1/3 lb Monterrey Jack Cheese, grated
Rice (prepared with chicken broth instead of water if desired for flavor)

For sauce, combine:
1/2-3/4 cup green chile sauce
1/2 cup brown sugar
Pour mixture over shredded meat and mix together.

Heat over to 350 degrees. Spray 9x13 pan with Pam. Pour 1/2 cup green chile sauce in bottom of pan. Sprinkle each tortilla with shredded cheese, rice, black beans and 1/3 cup meat mixture. Roll filled tortilla up and place in pan. Pour remaining green chile sauce over burritos and sprinkle with cheese. Bake in oven 20 minutes or until cheese is melted. Serve with creamy tomatillo sauce and garnish wish your choice of tomatoes, salsa, guacamole, and sour cream.

*You can also cook chicken in crock pot in a can of chicken broth, then shred and mix with sauce.

Ranger Cookes

Recipe from Cindy Gillette

2 cups margarine or butter (softened)
2 cups sugar
2 cups brown sugar
2 tablespoons milk
4 eggs, beaten
2 teaspoons vanilla
4 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
4 cups oats
2 cups coconut
4 cups rice krispies

Cream margarine. Add sugars gradually and beat until creamy. Add milk, eggs and vanilla. In separate bowl, blend dry ingredients: flour, baking powder, baking soda and salt. Slowly add dry mixture to other. Blend well. Add oats, coconut, and rice krispies. Mix. Bake on ungreased cookie sheets 10-12 minutes at 350 degrees.

Salmon and Asparagus

Salmon
I use both fresh or frozen salmon.

Heat the oven to 350 degrees. Place thawed salmon in pyrex pan. Place 1/2 tablespoon butter slice on top of salmon. Sprinkle lightly with Lowry Garlic and Parsley seasoning salt. Bake 15-20 minutes,

Asparagus with Lemon Vinaigrette
Steam fresh asparagus in steamer/rice cooker for 11-13 minutes.

1/4 cup extra-virgin olive oil
2 tablesppons lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon coarse salt
Pinch pepper

In bowl, combine ingredients. Store, covered in refrigerator. Serve at room temperature.

Remove asparagus from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat.

Chicken and Rice

Recipe from Amanda Hepworth

3 chicken breasts, cut in half
2 c milk
2 cans soup (cream of mushroom and chicken)
1 cup uncooked rice (regular not minute)
½ pkg onion soup mix

Prepare chicken. In a 9x13 greased baking dish, mix rice, soup, and mix. Pour in pan. Place chicken on top; cover with aluminum foil. Bake at 350 degrees for 1 hour 15 minutes.

I occasionally 1/2 this recipe (only adding 1 can of soup, I like the chicken) and cook it in a smaller dish and it works great for feeding 2 people.

Breakfast Tacos

Recipe from Eating-for-life cookbook

1-2 eggs
2 slices tomato, diced or 1-2 Tbsp salsa
2 corn tortillas
1/4 avocado, sliced

Scramble eggs. I either use 1 egg or 1 whole egg and 1 egg white. Warm tortillas. Place 1/2 scrambled eggs on each tortilla. Top with avocado and salsa/tomatoes. Serves 1.

Milky Caramel Cake

1 white cake mix
1 jar caramel ice cream topping
1 can sweetened condensed milk
1 tub cool whip
1 candy bar

Cook cake according to directions on back of box. Immediately after removal from oven, poke holes all over the cake with the end of a wooden spoon. Pour caramel and milk over top of cake. Cover and refrigerate for at least 8 hours. Top with cool whip and sprinkle crushed candy bar on top.

Easy Sugar Cookies

These are super easy drop-sugar cookies. I made this particular batch to go with my "Preparing for Young Womens" Achievement Day. We played a matching game- value to story and then I let the girls decorate their own cookies with the value colors.

Recipe from Emerson 2nd Ward Cookbook

1 cup sugar
1 cup butter, softened
1 egg
1 teaspoon baking powder
1 tablespoon orange juice
1 tablespoon vanilla
2 1/2 cups flour

Mix ingredients in order given. Roll into balls and bake 6-19 minutes in 350 degree oven.

Frosting:
4 cups powdered sugar
1/2 cup butter
3-4 tablespoons milk
2 teaspoons vanilla

Mix well and frost cooled cookies.

Goose Creek Chicken

Recipe from the kitchen of Amanda Hepworth

8 or 9 chicken breasts
swiss cheese slices (enough to put on each piece of chicken)

Place a slice of cheese on top of each piece of chicken in a greased 9x13 baking dish.

2 cans cream of chicken soup
8 oz sour cream
1 Tbsp lemon juice

Combine ingredients in a separate bowl then pour over chicken.

1 cube butter
1 pkg butter flavored crackers, crushed (I use wheat Ritz)

Combine butter and crackers then sprinkle over top of chicken. Bake covered at 350 degrees for 1 ½ hours. Serve over white rice (I use brown rice).

Fajitas

1 lb cube steak
KC Fajita Marinade (or you can make your own with garlic salt, lime juice and pepper)
Tortillas
Toppings: tomatoes, cheese, salsa, sour cream, guacamole

Cut steak into 1/2 x 2 inch strips. Cover with marinade and let sit in refrigerator for 30 min. Cook steak in frying pan on stove. Warm tortillas. Place steak and desired toppings in warm tortilla.

Best-Ever Chocolate Chip Cookies

From the Essential Mormon Cookbook

1 cup butter- softened
3/4 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups flour
3/4 tesaspoon salt
3/4 teaspoon baking soda
1 (12-ounce) bag chocolate chips

Cream together butter, sugars, eggs, and vanilla. In a separate bowl sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto greased cookie sheet by heaping tablespoons. Bake at 350 degrees for 8 to 10 minutes until lightly browned. Makes about 3 dozen.