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

Salad:
1 head romaine lettuce
1 head red leaf lettuce
2 gala apples (peeled and chopped)
2 small cans mandarin oranges
1 cup sugar toasted pecans
1/2 cup craisins

Dressing:
3/4 cup sugar
1 teaspoon salt
1 teaspoon ground mustard
1/3 cup apple cider vinegar
3/4 cup oil
1 Tablespoon poppy seeds
2 Tablespoons white onions

Sugared Pecans

1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
6 Tablespoons milk
1 teaspoon vanilla extract
3 cups pecans

In a 2 quart saucepan, combine sugar, salt, cinnamon and milk. Bring to a boil and cook to soft ball stage. Remove from heat and add vanilla extract. Add pecans. Stir until all pecans are coated and turn white and grainy. Spoon out onto wax papper. When cool, break up any clusters of pecans. Keep in a well-sealed container. Yields 3 cups.

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.