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.