Wednesday, September 30, 2009

Black Bean Enchilada Soup

This recipe came from cooking club.  Andera Despain submitted this one, and it was darn tasty!  Something I'll definitely make again!


4 c. chicken or vegetable broth
1 can of your favorite enchilada sauce
2 t. chili powder
2 t. taco seasoning
1 onion, chopped
2 c. shredded cheddar cheese
2 c. fat free sour cream
2 cans corn, drained
2 small cans diced green chilies
3 cans black beans drained and rinsed
1 can chunk chicken

Put broth, enchilada sauce, onions, chilies, and spices in large pot. Simmer until onions have cooked down (approx. 10 minutes). Stir in cheese and sour cream until melted in. Add chicken, corn and beans and cook until warm. Serve with tortilla chips.

Tuesday, September 29, 2009

Crunchy Onion Chicken

Just a slight twist from the recipe found on the French's fried onion package. 

4 boneless skinless chicken breasts
1 c. French-fried onions (cheddar or original)
1/4 c. spicy brown mustard or dijon mustard

Coat chicken with mustard, then roll in crushed onions. Place on a foil-lined baking sheet. Bake at 400 degrees for 20-25 minutes or until chicken juices run clear.

Orange Julius


Just and old favorite.  Sometimes, I like to use the peach/banana/orange concentrate rather than just the orange.  It's a good twist and turns out just as yummy!
1 - 6 oz. can frozen orange juice
1 cup milk
1 cup water
1/4 cup sugar (or less to taste)
1 tsp. vanilla
5 - 6 ice cubes

Place all ingredients in blender. Blend about 30 seconds. Serve.

Monday, September 28, 2009

Broccoli Bread Dip


This one reminds me of Christmas....sitting around Grandma Barbara's house with a big loaf of bread, surrounded by my favorite people in the world.

1 pkg. chopped frozen broccoli
1 ½ c. Best Foods mayo
1 can water chestnuts, diced
Sliced green onions
1 pkg. Knorr vegetable soup mix
1 (16 oz) sour cream

Mix together and let set at least 2 hours.  Tear off pieces of challah bread and dip away!

Snicker Salad


This is a summer BBQ classic for me.  I think it tastes like a caramel apple in salad form, but even better!

1 ( 5 oz) pkg. instant vanilla pudding mix
6 regular size Snickers bars chilled and sliced
1 c. milk
¼ c. seedless grapes
1 (12 oz) carton whipped topping, thawed
6 apples, peeled, cored, and chopped

Prepare the pudding using 1 cup of milk; blend together with whipped topping.
Add apples, candy bars, and grapes. Mix together and refrigerate until
Chilled.

Soft Oreo Cookies


Oh the Oreo.  Such deliciousness with a tall glass of milk.  Reminds me of being a kid again.  These are a more grownup version of the Oreo if you ask me, soft and chewy with a tasty center, can't get much better!

2 boxes devil’s food cake mix
4 eggs
¾ c. oil

Icing:
1-8oz. cream cheese
1/3 c. soft margarine
3 c. powdered sugar

Add cake mix a little at a time into the eggs and oil until blended. Mixture will be thick. Roll into small balls. Bake at 350 degrees for 8-9 minutes. Do not overbake. Spread icing between cooled cookies.

Peaches and Cream Dessert

Hello fall! This is a favorite in the fall when peach season is in full swing.  It has so few ingredients and takes about 10 minutes to whip up.  My husband surprised me one afternoon and said he invited some people over for dessert.  Lucky me ;)  This was a perfect dessert to throw together, put in the fridge, and not stress about anything besides making the house presentable :)  Enjoy!



Peaches and Cream Dessert

6 Lg. peaches, skinned, cut into small cubes
Medium size whip cream or Cool whip
3 Tbsp. powdered sugar
1 pkg. cream filled cookies, crushed

Layer as follows in a 9x13 dish:
½ cookies
Peaches
Whip cream or Cool Whip
½ cookies

Refrigerate at least 2 hours before serving.


My Favorite Fresh Salsa Dip


My mom got this recipe from someone she works with at the Athletic Club, where she gets all sorts of yummy recipes.  I am not a big fan of tomatoes, but in this, they are a must and I don't mind them. 

5-8 tomatoes (personal preference), chopped into small pieces
1 can white whole kernel corn, drained
1 can black eyed peas (or black beans), drained
4 chopped green onions
½-1 bunch of cilantro, chopped
1 env. Italian dressing, mix as directed on package (use red wine vinegar)

Mix all ingredients in large bowl and serve with tortilla chips.

Grilled BBQ Chicken

My husband found this recipe in a magazine over at his dad's house, and we've had it quite a few times.  It tastes so good right off the grill!

Chicken breasts (3-4 breast halves)
2 tbsp. Orange marmalade
¼ c. BBQ sauce
¼ c. Italian dressing
¼- ½ c. Italian dressing (for marinade)

Marinate chicken breasts in ¼- ½ c. Italian dressing for 1-24 hours. Combine BBQ sauce, Italian dressing, orange marmalade into glaze. Cook chicken on grill until no longer pink in center. Before taking chicken off grill, glaze with mixture and cook for about 2-3 more minutes.

Crispy Ravioli



Forget about paying for these little babies at the Olive Garden, they are so easy!  I saw Giada deLaurentis make these on her show, and since then, they have become one of my husband's favorites.  His face lights up when he sees I am making them for dinner.

Crispy Ravioli

1 pkg. frozen cheese or meat ravioli
Italian bread crumbs
1 large bottle vegetable oil
1 quart butter milk

Heat vegetable oil in large pot (you know when it’s hot enough when you take a pinch of bread crumbs and it floats strait to the top). In the meantime, take frozen raviolis and dip into buttermilk, roll in Italian bread crumbs. Place about 10 raviolis into oil at a time, cooking for about 3-5 minutes (until golden brown). Serve with a side of your favorite sauce.

Bacon Wrapped Chestnuts #2

2 cans water chestnuts
1 pound bacon (cut each strip into thirds)

Wrap water chestnuts in bacon, secure with a toothpick, and put in pan.  Cook for 15-20 minutes to slightly crisp bacon at 350 degrees.  Drain fat.

Sauce:

½ c. BBQ sauce
½ c. honey

Combine sauce and pour over. Cook at 350 degrees for 20 minutes, or until bacon appears done.

Marilyn Beck

Creamy Potato Salad with Sweet Dressing

This one is a Grandma Barb staple.  She makes it for almost every family gathering, and it is delicious! 

6 potatoes
1 c. celery
1 small onion finely chopped
1 tsp. celery seed
1 tsp. salt
4 hard boiled eggs, chopped

Boil potatoes, cool, peel, cut into small cubes and combines with above.

Dressing:
2 eggs well beaten
1 tsp. corn starch
¼-1/2 c. vinegar
1 tsp. dry mustard
1 c. mayo
½ c. cream or evaporated milk
3 tbsp. soft butter
¾ c. sugar
Salt to taste

Mix eggs, sugar, cornstarch, and salt. Add vinegar, cream or evaporated milk. Cook mixture in saucepan until thick. Remove from heat, beat in butter. Add mayo, mix until smooth. Add potato mixture to dressing. Sprinkle with paprika.
Barbara Green

Barb's Baked Beans

Summer BBQs are the best!  This one is a family favorite, they taste oh so good as a side to a burger and potato salad.  There's nothing like Grandma Barb's beans!

¾ lb. ground beef, cooked and drained
1 Lg. onion
2 Tbsp. molasses
2 Tbsp. mustard
1 Lg. can Pork and Beans (I usually use 2 small cans)
¾ c. brown sugar
1 c. ketchup

Bake 1 hour@ 350 degrees. Top with cheddar cheese and/or bacon.
Barbara Green

Vegetable Cheddar Soup


My Mom has been making this soup for quite a while.  She got this recipe from one of her friends/co-workers at work.  Definitely a favorite of mine!  This recipe makes a ginormous batch, I usally half it and we  still have leftovers for lunch for a few days.  I don't half the veggies, though.  I like a really chunky veggie soup!

4 qt. water
12 chicken bouillon cubes

Boil until dissolved.

3 c chopped broccoli
3 c. peeled and diced potatoes (if you like your soup thicker, use new potatoes, leave skins on)
1 c. diced carrots

Cut up vegetables small. Put in liquid and simmer until vegetables are
soft. Melt 3 Cubes margarine and stir in 1 ½ cups flour. Add to vegetable
mixture. Stir until smooth. It will thicken. Take 1 (16 oz) jar Cheez Whiz,
put in microwave until softens a little. Add to soup.

Hawaiin Haystacks

This dish is great for a crowd, but so easy to scale down for a nice family dinner.  We started the tradition at my Grandma's house of having this for father's day Sunday....it is a crowd pleaser!

Rice
2 to 3 chicken breasts
Chicken gravy

Cook rice. Boil chicken and chop. Serve like taco bar: Rice then chicken,
toppings, and gravy.

Toppings:
Green onion
Chow mein noodles
Cheese
celery
Cashews/peanuts/almonds
tomatoes
pineapple tidbits
olives
peas


I saw on another blog that their favorite was Bugles, so really, anything goes, use your imagination!

Chicken Pot Pie

2 ½ c cooked chicken
1 pkg. crescent rolls
1 c. chicken broth
1 c. half and half
3 Tbsp. butter
½ tsp. pepper
1 c. celery
Salt to taste
2 potatoes, diced
¼ c. flour
1 c. sliced carrots
½ tsp. thyme
1 c. chopped onion

Saute vegetables until tender. Add flour; stir well. Add broth and
Half and half. Add chicken, thyme, salt, and pepper; cook until
Thickened. Pour into 9 x 13 inch pan. Unroll crescent roll; pinch
Dough together in middle. Place on chicken mixture. Bake at
350 degrees for 15 to 20 minutes, until dough is golden.

Scotcheroos

6 c. Rice Krispies
1/3 bag milk chocolate chips
1 c. light Karo syrup
½ bag butterscotch chips
1 c. sugar
½ bag semi-sweet chocolate chips
1 c. peanut butter
1 c. marshmallows

Heat on stove until blended the Karo, peanut butter, and sugar. Turn
Heat to low and add Rice Krispies. Mix together. Turn heat off and add
Marshmellows and milk chocolate chips. Spread in greased pan and
Press down mixture. Melt the butterscotch chips and semi-sweet
Chocolate chips. Spread on top of rice krispies mixture. Enjoy!

Poppyseed Chicken

This is a recipe my mom always made when I was growing up.  The cracker crumb mixture on top is my favorite part!  It is pretty darn tasty served over noodles or rice with a side of veggies!  I halve this recipe and use a 8x8 dish since I am not cooking for 8 people like she did!

8 Chicken breasts, cooked
½ c. melted butter
2 cans cream of chicken soup
2 rolls Ritz crackers
12 oz. sour cream
1 T. poppy seed

Preheat oven to 350 degrees. Cut chicken into bite-size pieces.
Mix soup and sour cream into chicken. Spread in a 9 x 13 inch pan.
Crush crackers and mix with melted butter. Spread on top of chicken
Mixture and sprinkle with poppy seed. Bake for 30 minutes or until
Chicken is white and tender.

Chicken Spaghetti

Grandma Barb's recipe....good stuff.  This is the second chicken spaghetti recipe I am posting, but I'm not sure which one I like better.  Both are absolutely delish!

2 lbs. Velveta cheese
2 cans mushrooms
2 cans sliced olives
1 jar pimentos
1 can cream of chicken soup
1 can cream of mushroom soup
Angel hair pasta
3 celery stalks
1 small onion, chopped
1 green pepper, chopped
1 lb. chicken boiled and shredded
1 container sour cream

Saute onion, celery and green pepper, set aside. Melt Velveta; add all ingredients except pasta, heat through. Cook pasta as directed and pour Velveta mixture over pasta.

Macaroni Salad

This is one recipe Grandma Barb ALWAYS makes for get togethers.  It is my favorite salad she makes by far.  It is a little different than any other macaroni salad I've had...I love the zucchini in it!




Macaroni Salad


22 oz. salad noodles
2 c. celery. Diced
1 bunch radishes, diced
1 cucumber, peeled, seeded, chopped
2 green onions, chopped
2 small zucchinis, peeled & chopped
5-6 tomatoes, chopped
1 ½ c. peas
3-5 c. cooked chicken, cut into small cubes


Dressing:
1 pint mayo
1 pint Miracle Whip
1 c. buttermilk
½ c. sugar
½-1 tsp. mustard
1 envelope + 2 tsp. buttermilk dressing


Combine all ingredients for dressing. Chill. Mix other ingredients together and then add dressing.


Recipe Source:  Barbara Green

Caramel Corn


This is the best!  The caramel stays so soft, not hardening up like some caramels do.  It has become my tradition to take this to Halloween parties, and is always a big hit.  This one comes from a lady my mom works with at the OAC...they always are eating yummy treats!
1 cube butter
¾ c. white karo syrup
1 can Borden sweetened condensed milk
2 c. brown sugar
3 bags microwave popcorn (unpopped kernels removed)

Mix first 4 ingredients in saucepan until combined and melted. Pour over popped popcorn and mix.

Fran's Navajo Fry Bread

I remember my uncle making these for me and my cousins in the morning when we had sleepovers.  Scones are wonderful! 

When my aunt gave me the recipe, this is what she said...

"Years ago Wynn had a secretary who was full blooded Navajo. She shared this recipe with us. Wynn has made it hundreds of times- for the young women at girl’s camp, for the city on the fourth of July, and for the family at least each general conference weekend." -Joanne Hall

5 cups flour
1-1/2 Tab. baking powder
1-1/2 Tsp. Salt

Add water until dough is soft.
Makes 10 plate size pieces.

Waffles

This is from the cookbook that Grandma Hall gave the girls for Christmas years ago. They are easy and good.
Makes six 7inch round waffles

2 large eggs
2 cups all-purpose or whole wheat flour
1-3/4 cups milk
½ cup vegetable oil (1/2 cup butter melted can be substituted)
1 Tab packed brown sugar (can use granulated sugar. Brown sugar gives more flavor)
4 teas baking powder
¼ teas salt
1 Tab vanilla

1. Heat waffle iron
2. Beat eggs in large bowl with hand beater or wire whisk until fluffy. Beat in remaining ingredients just until smooth.
3. Pour a scant 2/3 cup batter (or the amount listed on the waffle iron)onto center of hot waffle iron. Bake about 5 minutes or until steaming stops.
4. Serve with syrup or a dusting of powdered sugar and fresh berries (Strawberries, raspberries or blueberries)

Michelle Hall

Garlic Pepper Marinade

This is a recipe my mom found in a magazine. She made it a lot while I was growing up. It is one of our family favorites. We like to do up a big batch of meat with it and grill it all. We freeze the leftovers and use later for fast fajitas and stir fries. We usually use beef but it also works well with chicken.- Joanne Hall

4-6 lbs steaks
1cup vegetable oil
1/2 cup lemon juice
1/2 cup soy sauce
1/2 cup green onion chopped
2 teaspoon garlic powder or 2 cloves fresh garlic pressed.
1 tab + 1 teas black pepper coarsely ground
1 tab. celery salt
2 teaspoon onion salt

Mix ingredients together. Tenderize meat with a mallet or a fork. Place meat in a heavy duty zip lock bag and pour in the marinade. Leave meat in marinade in refrigerator 12-24 hours turning every few hours. Grill or broil.

Chicken Marinade

This is another favorite in our family.

1 cup soy sauce
1 cup water
1/4 cup lemon juice
2-4 tablespoons brown sugar
1/4 cup vegetable oil
1-2 clove garlic minced
1/2 teaspoon black pepper

Mix ingredients together. Place in bag. Pierce chicken with a fork and flatten. Add chicken and soak 6-24 hours or freeze.

Joanne Hall

Judy's Freezer Jam

This was my first experience making freezer jam, and it seriously took maybe 15 minutes tops.  Now that I know how easy it is, I'll do it more often!  I found a sale on strawberries last week, 1 pound for $1.  It was a good time to buy a bunch and make this.  2 pounds was just about the right amount.  I got this from my aunt who said "The best freezer jam we’ve had. We have made it with strawberries and raspberries but should work with peaches, apricots just use a Jello to match"-Joanne Hall


3 cups washed, hulled and blended fruit
3 cups sugar
3oz box Jello (same flavor as the fruit)
1 ½ Tablespoon lemon juice

Pour fruit in large heavyweight pan. Add lemon juice and mix. Add Jello and sugar mix well. Stir over medium heat until it comes to a boil. Boil 1- 1/2 minutes stirring constantly to keep from scorching. Pour into jars or freezer containers. Let cool then freeze. Keeps up to 1 year in the freezer.
The recipe can be doubled but anymore than that is too much too keep from scorching in the pan.

Buttercream Frosting

We are not canned frosting fans in our house. This is a fast homemade recipe that tastes really good. It is Justin’s specialty.

¼ cup milk
1 cube butter (room temperature)
1 teas vanilla
1 lb powdered sugar
This makes enough to frost the top of a 9x13 cake double it to frost a layer cake.

Justin Hall

Pink Flamingo

Jared’s specialty. It is really good and has just natural sugar

1 banana frozen
1/2 cup strawberries frozen or fresh
3/4 cup pineapple juice

Blend and serve. Makes one

Jared Hall

Tortillas and Sopapillas

Welove it when we can talk Nicole into making these. Everyone here likes them a lot better than the store bought tortillas
Serves: 5

2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
3/4 cup water warm

For Tortillas
Mix all dry ingredients in a large bowl. Cut in shortening. Blend until mixture is the consistency of coarse meal. Add water slowly and mix. Knead mixture. If dough is a little sticky, add extra flour a little at a time. Separate dough into 10 2 in balls. On a clean, dry surface, roll balls into flat round tortillas. Keep turning the dough around and around as you roll it to help make it round but always leave the same side facing down on the counter. Brown both sides on a flat griddle surface, medium high heat. Makes 10 tortillas.

Nicole Hall

Rice Krispie Treats

Matt's favorite recipe to make and eat. This is the way he dictated it for our ward cookbook

2 bags Jet Puffed mini marshmallows
1 cube butter
1 box Kellogs Rice Krispies
1 bag chocolate chips

Melt the butter in a large pan over low heat. Stir in the marshmallows until melted. Add Rice Krispies until it is to the gooiness you want. Add the chocolate chips. Press into a cookie sheet. Eat while warm and gooey. Enjoy!

Matt Hall

Chicken Fruit Salad

2 c. shell macaroni
3 c. cubed chicken
2 Tbsp. finely chopped onion
1 Tbsp. salt
1 ½ c. sliced celery
1 ½ c. seedless green grapes
1 (11 oz) can mandarin oranges, drained
1 (8 oz) can chunk pineapple, drained
½ c. slivered almonds, toasted
1 c. mayo
1 c. whipped cream

Cook macaroni to desired doneness as directed. Drain-rinse in cold
Water. In large bowl, combine chicken, onion, mayo, celery, and salt.
Add fruit, whipped cream, and almonds.

Sticky Bun Pull-a-parts


A Christmas morning favorite!  Nothing like some yummy sticky buns after seeing what the big man in red has brought for you in the morning!

15-18 frozen rolls
1 cube butter or margarine
½ c. brown sugar
1 c. nuts (chopped walnuts or pecans)
1  pkg. cook-And-serve butterscotch pudding

Spray bundt pan lightly with Pam. Place frozen rolls in pan.  Mix nuts and pudding and sprinkle half the mixture over the rolls (save the other half of the mixture for another time :)  Melt butter in microwave (1 minute) and mix with brown sugar. Spoon butter mixture over rolls. Let rolls raise in cold oven or let set out, covered with saran wrap sprayed with cooking spray.  (8 hours or overnight).Bake at 350 degrees for 28 to 30 minutes.  Place foil over top for last 10 minutes of cooking to prevent browning.

Strawberry Pretzel Salad

2 c. crushed pretzels
1 T. sugar
¾ c. melted butter
Mix and bake at 350 degrees for 7 minutes and cool.

Mix:
1 (12 oz) carton Cool Whip
1 c. sugar
1 (8 oz) pkg. cream cheese
Spread on Pretzel mixture.

Mix:
2 (6 oz) pkgs. Jello (strawberry or raspberry)
1 bag frozen strawberries (or raspberries)
2 c. hot water
Let set on counter the spread on cream cheese mixture and set
In refrigerator overnight.

Easy Chocolate Chip Pumpkin Cookies


When I mean easy, I mean 2 minute prep time!  These are wonderful, and have all the wonderful fall flavors I love.  So next time you need a quick sweet treat, whip up a batch of these yummy cookies :)

Easy Chocolate Chip Pumpkin Cookies

1 15 oz. can pumpkin
1 spice cake mix
1 bag milk chocolate chips

Mix all ingredients and spoon onto baking sheet. Bake at 350 degrees for 20 minutes.

Recipe Source:  momma

Bacon Wrapped Chestnuts

1 lb. bacon
4 cans whole water chestnuts
1/4 c. soy sauce
1/2 c. brown sugar

Cut bacon in thirds. Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut. Continue wrapping water chestnuts with bacon until finished. Place each water chestnut that has been wrapped on broiler pan. Cook until bacon is crisp. Mix soy sauce and brown sugar together in bowl. Place each water chestnut with bacon in sauce and marinate for a couple of seconds. Serve hot. Serves 10.

Cookie Salad

1 Lg. pkg. Instant vanilla pudding
2 sm. Cans mandarin oranges
1 pkg fudge striped cookies
1 c. buttermilk
1 Lg. can pineapple chunks
16 oz. pkg. Cool whip

Drain mandarin oranges and pineapple chunks. Mix buttermilk and pudding (will be a little thick). Fold in Cool Whip. Add in mandarin oranges and pineapple chunks. Just before serving, break up cookies and mix in the salad.

Dutch Oven Potatoes

1 lb. bacon cut in 1” pieces
5 onions
¼ c. bacon grease (from cooking bacon)
14 potatoes
1 c. water


Peel and slice potatoes in ¼ “ slices. Set aside. Cut up bacon in 1” pieces and fry in bottom of 14” Dutch oven. Add potatoes and onions and stir to coat with the bacon grease. Pour in water and season. Bake for about 1 hour at 350 degrees (14 coals on bottom, 6-8 on the top). Check regularly and stir carefully about every 20 minutes. You can add 2 c. cheddar cheese and ½ c. green onion for the last 20 minutes if desired.
Dena Nutt

BBQ Chicken

Chicken breasts
4 lg. onions
2 ½ c. brown sugar
3 ½ cups water
8 ½ c. ketchup
1 tsp. Tabasco sauce

In a 14” of 16” Dutch oven, sauté onions until clear. Add all other ingredients, except chicken. Mix well. Add chicken and bring to a simmer, cooking 1 to 1 ½ hours or until chicken is tender. Leave lid ajar to let steam out. The sauce will cook down and become thicker.
Dena Nutt

Chocolate Pudding Cake

1 chocolate cake mix
2 pkgs. Chocolate pudding (prepared with 3 cups milk)
1 pkg. cream cheese (whipped until fluffy)

Prepare chocolate cake as directed. Let cool. Combine pudding and cream cheese mixture, spread over cake. Top with 1 medium cool whip, sprinkle with chocolate shavings or chocolate sprinkles.

Yummy Potatoes (a.k.a. Funeral Potatoes)

These were always my favorite potatoes growing up...it is such a Utah thing, it's scary.  When I moved out to Ohio people were calling it hashbrown casserole....I'd never heard them called anything like that before!  They thought I was crazy calling them funeral potatoes, that opened up a whole new conversation :)

1 pkg. Simply Shreds frozen potatoes
1 Lg. container sour cream
2 cans cream of chicken soup
2 tbsp. grated onion
¾ c. grated cheddar cheese
¼ lb. butter, melted
1 1/2c. cornflakes, crushed

Empty potatoes into a 9x13 inch dish. Mix remaining ingredients together and pour over potatoes. Stir to mix well. Cover with 1 ½ c. crushed cornflakes. Drip about 2 or 3 tsp. melted butter over cornflakes. Bake at 350 degrees for 30 minutes.

Blueberry French Toast Casserole

I love conference weekend, a chance just to hang out at home, make some good food, and hear some great messages!  We made this for Conference weekend brunch.  It turned out pretty darn good!  I think it needed a bit more syrup for on top, but other than that, it's great!  I got this recipe from Grandma Barb, and her recipes never disappoint!
20 slices loaf bread broken in cubes
1 pkg. cream cheese, cubed
1 c. blueberries (frozen or fresh)
12 eggs
2 c. milk
1/3 c. maple syrup
1 ½ tsp. vanilla
1 tsp. ground cinnamon

Put ½ of bread in a 9x13 inch pan, sprayed with cooking spray. Layer cubes of cream cheese evenly, sprinkle blueberries, then rest of bread. Whip eggs, add milk, syrup, vanilla. Pour over bread. Cover with aluminum foil and let set overnight.  In the morning, leave foil on and bake at 350 degrees for 20-25 minutes. Uncover and bake 20-25 minutes more. Dust with powdered sugar and syrup, if desired.

Crockpot Chicken Alfredo

4-5 chicken breasts, cut in chunks
½ stick butter
1-8oz. cream cheese
2 cans cream of mushroom soup
2 Tbsp. Italian seasoning

Mix all in crock pot. Cook 4-5 hours on low or 2 hours on high. Serve over fettuccine noodles.

Cafe Rio Sweet Pork

















Being outside of Utah offers many restaraunt choices...but not our favorite! We've had to adapt to not having Cafe Rio/Costa Vida and make our own every now and again, because eating some every time we go to Utah is not often enough! This recipe will always make me think of Ohio, though. Making this and eating it with our second family! I like making the whole 6 pounds and freezing off 2 or 3 meals for later, just throw back in the crock pot until heated through!

6 lbs. pork roast (you can use 3-2lb. roasts)
6-8 oz. salsa
1 can coke (12 oz.) If you like it sweeter, use Dr. Pepper
2 cups brown sugar

Place pork in a crock pot and fill the bottom of the crock pot with water. Cook on low for 8 hours. Drain off water. Cut pork into thirds. Mix together sauce ingredients and put on top of pork. Cook an additional 1-2 hours on low. Shred pork with forks. Leave it on low until ready to serve.  Very good on salads, enchiladas, or tacos!

Cilantro Lime Rice

1 lb. long-grain rice (2-1/4 cups, not Minute rice)
1 bunch cilantro
Juice of two limes
4 cloves garlic
1 can diced green chiles

Chop garlic and cilantro. Heat 2 Tbsp. oil in a skillet. Add rice and all chopped ingredients. Saute 3-5 minutes, stirring frequently. Put 4 cups water and lime juice in a rice cooker. Add rice mixture to the rice cooker and cooking according to the cooker's directions. If you don't have a rice cooker, combine rice, water, and lime juice in a 3-quart pot and bring to a boil. Reduce heat and simmer until all the liquid is absorbed by the rice.

Cafe Rio Tomatillo Ranch Dressing


1 packet Hidden Valley Ranch Buttermilk Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
3 tomatillos (they look like green tomatoes)
2 cloves garlic
3/4 c. fresh cilantro
1/2 tsp. cayenne pepper

Blend all ingredients in the blender. Refrigerate.

Homemade Tortillas

5 cups flour
1/2 c. shortening
1 tsp. salt
1 1/2-2 cups hot water

Mix all ingredients in a large bowl. Put on floured board and knead. Pinch off pieces about 2" round and roll to 6-8". Cook in a dry heavy skillet or griddle. Cook on each side until the bubbles that form are brown. Push down large bubbles when turning for the last time.

Cafe Rio Chicken

5 lbs. boneless skinless chicken breasts
1 bottle Kraft Zesty Italian Dressing
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic

Mix all ingredients in crock pot, add chicken and coat with sauce. Cook on high 5-7 hours. Shred with fork, reserve some juice to pour over chicken.

Corn Dogs

















This one was served at Tucker's 1st birthday party, where the theme was "Take Me Out to the Ballgame!"

1 quart peanut oil for deep frying
1 c. all-purpose flour
2/3 c. yellow cornmeal
1/4 c. white sugar
1 1/2 tsp. baking powder
1 tsp. salt
2 Tbsp. honey
1 egg, beaten
1 1/4 c. buttermilk
1/2 tsp. baking soda
2 pounds hot dogs
wooden sticks

1. Heat oil in a deep fryer to 365 degrees.
2. In large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in honey. Make a well in the center and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
3. Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Place batter in tall glass. Dip the hot dogs in the batter one at a time, shaking off excess. Deep fry a few at a time in the oil until the brown as you like them. Drain on paper towels of serve on paper plate.

Queso Chicken Soup with Black Beans and Potatoes

This is such a pretty soup!  The more colors a dish has in it, the more appetizing I always seem to find it :)  This soup I have made on numerous occasions and has also become a favorite of my own parents family and my Grandma submitted it to her ward cookbook.  We have all loved it!

It has a little bit of a kick, so if you are having the kiddos eat it, make sure you're Rotel tomatoes are mild...I always buy the original flavor for me and the hubs.  You be the judge!  In any case, this soup is filled with so many delicious ingredients, it is super filling all on its own :)

Queso Chicken Soup with Black Beans and Potatoes

2 Tablespoons extra virgin olive oil

1 large onion, diced
3 stalks celery, diced
2 large carrots, peeled and diced
3 cloves fresh garlic, minced
2 cans of chunk chicken from Costco, undrained (or use 2 Cups cooked, shredded chicken breast)
1 Tablespoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt with parsley
3 ¾ Cups chicken broth
1 10 oz can cheddar cheese soup
1 10 oz can cream of chicken soup
15 oz can black beans, drained
10 oz can Mild Rotel Tomatoes
2 Cups diced baking potato
¼ Cup fresh cilantro leaves, chopped
1 additional 10 oz can cheddar cheese soup

Garnish
Fritos or tortilla chips
Cilantro leaves

1. Heat oil in a 5 qt dutch oven or large pot over medium heat. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently. Stir in garlic and chicken. Cook and stir for 1 minute. Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes. Cook over medium heat until potatoes are fork tender. Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve. Garnish with chips and cilantro leaves if desired.

From www.picky-palate.blogspot.com

Chicken Wonton Salad


iceberg lettuce
1/2 c. green onions, chopped
3-4 boneless, skinless chicken breasts, cooked and cubed
8 fried won tons
1 can water chestnuts (optional)
sesame seeds (optional)
1 small can mandarin oranges (optional)
4 stalks celery sliced thin (optional)

Dressing:

3/4 c. vegetable oil
4 Tbsp. rice vinegar
4 Tbsp. sugar
1/8 tsp. pepper
1/2 tsp. salt

Mix all dressing ingredients and set aside. Combine lettuce, green onions, cooked chicken, water chestnuts, and sesame seeds. Fry won tons in oil until golden brown. Crush won tons into smaller pieces and add to salad mixture. Add dressing. (do not add won tons and dressing until just before serving)

Strawberry Jello Salad

Being from Utah, I have to represent the jello salad recipes!   I LOVE this one, the recipe is an old family favorite.

2 sm. Pkg. strawberry jello
2 c. boiling water
2 pkg. frozen strawberries
2-3 bananas, mashed
1 sm. Can crushed pineapple
1 pint sour cream

Mix jello with boiling water. Drain pineapple. Add frozen strawberries and stir until melted. Add pineapple, mashed bananas. Put ½ jello in shallow dish in refrigerator. Leave other ½ jello on counter. After set, spread with sour cream. Then pour over other ½ jello. Put in refrigerator for 1 hour to set.

Banana or Strawberry Cream Brownies

















1 pkg. brownie mix
3 bananas
1 ¼ c. cold milk
1 large pkg. instant vanilla pudding
1-8 oz. container frozen whipped topping

Cook brownies as directed; cool. Slice bananas on top. Combine milk, pudding, and whipped topping and put on top. Place a few sliced bananas on top for garnish. Refrigerate at least 30 minutes before serving.

Sweet-n-Sour Chicken Wings

 

3 lbs. chicken wings
garlic salt
sweet and sour sauce
1/2 c. flour
1/2 c. corn starch
3 eggs beaten

Combine flour and cornstarch. Dip wings in flour mixture, then in beaten eggs and place in a 9x13 pan. Pour sauce over and bake uncovered at 350 degrees for 1 hour, basting and turning once.

Sweet-N-Sour Sauce
1/4 c. chicken broth
1/2 c. cider vinegar
3/4 c. sugar
1/8 c. BBQ sauce
1/8 c. ketchup
1 Tbsp. soy sauce
salt and pepper to taste

Cook all sauce ingredients together until dissolved.

*Note: We usually double the sauce recipe to make them more saucy. We put half the sauce on initially, then the other half when we turn them halfway through cooking.

Muddy Buddies

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

DIRECTIONS
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Derby Pie

My husband served an LDS mission in Kentucky.  He got to get to know some good 'ole Southern cooking.  His first Thanksgiving back, he said we had to make this pie, and he did just that (in fact, he made 2 :)  


I love the twist this gives on a traditional pecan pie, and how could it not?  Chocolate makes everything better, right!?


Derby Pie
From: A Taste of My Old Kentucky Home cookbook


2 Regular pie shells (not deep dish)
4 eggs
3/4 c. sugar
1/4 c. brown sugar
1 c. Karo syrup
1 stick butter or margarine, melted
1 c. semi-sweet chocolate chips
1 c. chopped pecans
1 tsp. vanilla
1 Tbsp. flour


Mix all ingredients and pour into 2 pie shells. bake for 45 minutes at 350 degrees. (put tinfoil around edges so they don't get too brown)

Mexican Lasagna


Ready to switch up your usual taco or enchilada night?!  This Mexican Lasagna is a perfect way to do that.  The recipe comes from a dear friend we met in Ohio, and we have made it countless times.  It is easy to adjust the spices to tone it down or spice it up more as desired!

Mexican Lasagna


1/2 onion
1/2 cloves of garlic (minced)
1 can of black beans (drained)
Tomatoes (1 can diced)
3 T of chili powder
1 ½ T paprika
1 ½ cumin
Mix all with cooked rice (2 cups)

1 pound ground beef (add in one packet taco seasoning per directions on package)

HOW TO LAYER

1/2 jar Salsa Verde
Tortillas (2 or 3)
1/2 Rice
Cheddar cheese
Tortillas (2 or 3)
Enchilada sauce
Beef
1 can Corn, drained
Rest of rice
tortillas (2 or 3)
Rest of the Salsa Verde
Cheese
Cayenne pepper and paprika

Cook at 375 for 25-35 minutes

Serve with sour cream and cilantro as garnish.

Recipe Source:  my friend Taryn

Chicken Spaghetti #2


This chicken spaghetti is a favorite of Nate's.  I got the recipe from my friend Taryn out here in Ohio.  It is really tasty, and it makes for an easy dinner when I have to take dinner to someone. 

2 cups chicken
1 can of Cream of Mushroom
1 can of Cream of Chicken
¼ cup of finely diced green peppers
½ c finely diced onion
A jar of pimentos
Spaghetti cooked in 1 cup of chicken broth
1 tsp of Lowry’s seasoning salt
¼ teaspoon of cayenne pepper
Salt and pepper
Colby Jack Cheese

Cook at 350 for 35-45 minutes

Chicken Piccata


2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Tangy Slow Cooker Pork Roast

1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce

Arrange onion slices evenly over the bottom of the show cooker, and then place the roast on top of the onions. In a bowl, mix together water, sugarr, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce, pour over roast. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Creamy Tricolor Pasta

















Another creation by my father-in-law, Rick.  This has got to be Nate's favorite pasta salad of all time!  I love the peas in it.  It is a great accompaniment to any potluck or outdoor cookout!

Combine the Following:
2 12 oz. boxes tricolor pasta
1c. celery, diced
1 1/2 c. frozen peas, thawed
1/3 c. green onions, white and green parts sliced thin
4 hard boiled eggs, chopped
1 medium sized pickle, chopped small

Dressing:
3/4 c. mayo
2 tsp. pickle juice
2 Tbsp. red wine vinegar
1 1/2 tsp. celery salt
1 tsp. garlic salt
1 tsp. sugar
freshly ground black pepper
1/2 tsp. Tabasco sauce
1 Tbsp. olive oil

Whisk all dressing ingredients together until smooth. Refrigerate at least 1 hour prior to serving.

BBQ Chicken Pizza

This is such an easy dinner, but looks so pretty :)  I found the idea for this out of a cookbook the hubs got from his mission president way back when.  It is always a hit around our house. Enjoy!

2 large chicken breasts, coarsely diced or shredded
1/2 c. your favorite BBQ sauce
1 1/2c. shredded mozzarella, swiss, or gruyere cheese
Bobboli pizza crust
3/4c. red onion, thinly sliced
1 green onion, chopped
fresh cilantro
3 strips bacon, cooked and chopped

Place baking sheet on rack in oven and preheat oven to 450 degrees. Toss the chicken with 1/4c. BBQ sauce. Spread remaining sauce on pixxa crust. Spread half of cheese on crust. Arrange chicken evenly over crust. Sprinkle with remaining cheese, red onion, green onion, bacon bits, and cilantro over pizza.

Transfer pizza to hot baking sheet. Bake until bottom of crust is crisp and cheese on top melts, about 14 minutes. Let pizza stand 5 minutres before cutting

Vanilla Cake with Strawberry Cream Frosting

2-8oz. packages cream cheese, room temperature
2 sticks unsalted butter, room temperature
4 cups powdered sugar
1/2 cup seedless strawberry jam
3/4 cup chilled heavy whipping cream

3 cups cake flour
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3 cups sugar
2 sticks unsalted butter, room temperature
7 large eggs
2 Tbsp. vanilla extract
1 cup sour cream
6 Tbsp plus 1/3 cup seedless strawberry jam
2 1/4 obs strawberries, hulled, sliced (about 6 cups)

Frosting:

Using electric mixer, beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of bowl. beat in sugar, then jam. Beat cream in medium bowl until peaks form. fold whipped cream into frosting. Cover; chill until firm enough to spread.

Cake:

Preheat oven to 325 degrees. Butter and flour two 9 inch cake pans with 2 inch high sides. Sift flour, salk, baking poder, and baking soda into medium bowl. using electric mixer, beat sugar and butter in large bowl until fluffy. Add Eggs one at a time, beating to blend after each addition. Beat in vanilla. Add sour cream; beat 30 seconds. Add flour mexture in 3 additions, beating to blend after each addition. Dvide batter between prepared pans.

Bake cakes until tester inserted to center comes out clean, about 50 minures. Coll in pans on rack 10 minutes. Run small sharp knife around pan sides, then turn out cakes onto racks and cool completely.

Using large serrated knife, cut each cake horizontally in half. Place 1 cake half, cut side up, on cake plate. Spread 2 Tbsp strawberry jam over, then 3/4 cup frosting. Top with 3/4 cup sliced berries, arranging in single layer. Repeat 2 more timeswith cake layer, jam, frosting, and berries. Top with remaining cake layer, cut side down. Spread 2 cups frosting over top and sides of cake in thin layer to coat completely. Stir remaining 1/3 cup jam to lossen. Spoon teaspoonfuls onto top and sides of cake, then use back of spoon to swirl james decoratively into frosting. Refrigerate.

(Also may substitute peaches and peach preserves for strawberries!)

Ham Fried Rice



Ham Fried Rice


4-5 c. cooked long grain white rice (not Minute rice)
4 eggs
6 green onions
1 c. diced, cooked ham
3 Tbsp. oil
3 Tbsp. soy sauce
2 Tbsp. sugar
1 bag frozen peas and carrots


In preheated frying pan place oil. Sprinkle with salt and pepper; add eggs. Break yolks and cook until firm, then cut into shreds. Cook peas and carrots according to package directions. Add ham, rice, veggies, and green onions. Season with soy sauce and sugar (may adjust amounts to taste.) Stir and cook over moderate heat for about 5 minutes, turning carefully not to break grains.