Cafe Rio Sweet Pork

By Allie Hoopes

• 2 lbs pork loin
• 3 cans Coke (not diet)
• 1/4 c brown sugar
• garlic salt
• 1/4 c water
• 1 can (small) diced green chilies
• 3/4 can red enchilada sauce
• 1 c brown sugar

Marinate pork in ziplock bag for several hours in 1 1/2 cans Coke and 1/4 c brown sugar.
Drain marinade and put pork, 1/2 can Coke, garlic salt and water in a crock pot on high for about 4 hours until it shred easily.
Remove and drain. Shred pork with forks.
In blender mix 1/2 can Coke, chilies, enchilada sauce and about 1 c brown sugar. If it looks too thick add more Coke. Put pork back in crock pot with sauce on low for 2 hours.

Cafe Rio Cilantro Lime Rice

By Allie Hoopes

• 1 c uncooked rice
• 1 tsp butter
• 2 garlic cloves, minced
• 1 tsp lime juice
• 1 can (15 oz) chicken broth
• 1 c water
  • Combine in a saucepan. Bring to a boil. Cover and cook on low 15 – 20 minutes or until rice is tender.
• 1 Tbs lime juice
• 2 tsp sugar
• 3 Tbs fresh cilantro, chopped
  • Combine in a small bowl. Pour over hot cooked rice and mix.

Cafe Rio Black Beans

By Allie Hoopes

• 2 Tbs olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
  • Cook in a nonstick skillet over medium heat until fragrant.
• 1 can black beans, rinsed & drained
• 1 1/3 c tomato juice
• 1 1/2 tsp salt
  • Add to garlic mixture in pan. Continuously stir until heated through.
• 2 Tbs fresh chopped cilantro
  • Add to beans just before serving.

Cafe Rio Cilantro Ranch Dressing

By Allie Hoopes

• 1 pkt traditional Hidden Valley Ranch mix
• 1 c mayonnaise
• 1 c buttermilk
• 2 tomatillos, remove husk & dice (or you can use 1/2 cup of salsa verde instead)
• 1/2 bunch fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno, remove seeds if you don’t like it spicy

Mix all ingredients in a blender.

Bread & Butter Pickles

By Arleen Johnson

• 16 c cucumbers, sliced thinly
• 1 lrg yellow onion, chopped
• 1/4 c pickling salt
• Mix cucumber and onion together.  Sprinkle with pickling salt.  Cover with ice and set for 3 hours.
• 2 1/2 c apple cider vinegar
• 2 1/2 c sugar
• 1 Tbs mustard seed
• 1/2 tsp turmeric
• 1/4 tsp cloves
• Boil together in a large stock pot.  Drain cucumbers and add together.  Heat (not boil) and then pack hot & seal.

Pinto Bean Pie

By Cula Ekker

• 1 1/3 c sugar
• 1 c pinto beans, cooked and mashed
• 3 eggs, beaten until foamy
• 1 stick margarine
• 1/2 c coconut, packed
• 1 tsp vanilla

Melt butter, whip eggs, add sugar to butter then add eggs and all ingredients.  Stir in coconut with spoon.
Cook crust slightly.  Add mixture and cook for 1 hour at 350 degrees.

Pretzel Salad

By Sandy Johnson

• 3 c pretzels, crushed
• 3/4 c butter, melted
• 4 Tbs sugar
  • Mix together and pat into a 9x13 pan.  Bake for 6 minutes at 400 degrees.  Let cool.
• 1 pkg (8 oz) cream cheese
• 1 c sugar
• 1 tub (large) Cool Whip
  • Cream sugar and cream cheese.  Fold in Cool Whip and put over pretzel crust.
• 1 pkg (6 oz) strawberry Jello
• 2 c boiling water (do NOT add cold water)
• 2 pkgs (10 oz) frozen strawberries (do NOT thaw)
  • Dissolve Jello in boiling water.  Stir in frozen strawberries.  Chill until slightly thickens.  Pour over Cool Whip mixture.  Chill at least 2 hours.

Aunt Sandy makes this and we LOVE it every time she makes it.  It’s SO GOOD!

Layered Salad

By Sandy Johnson (originally from Sandy Tanner)

• 1 head lettuce, broken into bite-size pieces
• 1 c celery, chopped
• 1 c (or less) green onions, chopped
• 1 pkg (10 oz) frozen peas
• 1 can water chestnuts, sliced
• 1 c ranch dressing (or mayo)
• 2 c jack cheese
• 1/4 c sugar
• salt & pepper to taste

Layer in order: broken lettuce, celery, onions, peas, water chestnuts, cheese.

Sprinkle a little sugar in between each layer as you go.  Add salt & pepper.

Put 1/2 the dressing on.  Repeat, ending with dressing.

Let set for several hours, and resist the urge to add more ranch dressing, b/c as it sits the sugar in each layer and dressing are enough.

Pumpkin Pie

By Clara Dawson

• 1 can (small) pumpkin
• 3 eggs
• 1 can evaporated milk
• 1/2 tsp salt
• 1/2 tsp vanilla
• 3/4 c sugar
• 1/2 tsp pumpkin spice
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• unbaked pie shell

Mix together and put in unbaked pie shell.

Bake for 15 minutes at 425 degrees.  Then lower heat to 350 degrees and bake for another 40 – 50 minutes.

This is Grandma Dawson’s recipe and the one we use every Thanksgiving to make all of our pumpkin pies.

PF Chang Lettuce Wrap

By Recipelink.com

• 1 Tbs Hoisin sauce
• 1 Tbs soy sauce
• 1 Tbs dry sherry
• 2 Tbs oyster sauce
• 2 Tbs water
• 1 tsp sesame oil
• 1 tsp sugar
• 2 tsp cornstarch
• Mix all together in a bowl and set aside.
• 1 1/2 lbs ground turkey
• 1 tsp cornstarch
• 2 tsp dry sherry
• 2 tsp water
• salt & pepper
• Stir raw ground turkey into mixture of cornstarch, sherry, water, salt & pepper. Heat pan over medium high heat and cook until meat is cooked through. Set aside.
• 1 tsp minced ginger
• 2 cloves garlic, minced
• 2 green onions, minced
• Add a little oil to pan if needed and cook for a minute or so.
• 8 fresh shitake mushrooms, minced
• 1 can (8 oz) bamboo shoots, minced
• 1 can (8 oz) water chestnuts, minced
• Add and cook for an additional 2 minutes.
• Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.
• iceberg lettuce cup leaves
• Spoon chicken mixture into lettuce leaf and roll.

Maggie’s Bean Salsa

By Maggie Monzingo

• 1 pkg dry Italian dressing
  • Make as directed on package.
• 1 can (small) black beans, rinsed & drained
• 1 can (small) kidney beans, rinsed & drained
• 1 can (small) corn, drained
• 2 green onions, diced
• 1 handful fresh cilantro, chopped
• Mix all together and refrigerate for at least a few hours, best if it’s overnight.
• 2 avocados
• 1 roma tomato, diced
  • Cut into small pieces and add to mixture right before serving.

Serve with chips (we like the lime flavored tortilla chips).

This is one of our favorites and we make it all the time. We usually can’t let it sit so all the flavors can marry together, we just eat it straight out of the bowl as soon as it’s put together.

Flubber

• 2 1/2 Tbs Borax Laundry Booster
• 1 1/2 c warm water
• Mix and set aside.
• 1 1/2 c warm water
• 2 c Elmers glue
• food coloring (if desired)

Pour the glue mixture into the water mixture.  DO NOT MIX!!!  Let stand for approximately 1/2 hour.  Take the lump out of the water and knead it until all the air bubbles are out.  Then have FUN!

This is an inexpensive kids dough.  It is a cross between silly putty and a thick cornstarch dough.  It lasts several months if kept covered.

Party Ham Roll-Ups

By Lion House Recipes

• 25 slices ham (about 5 lbs)
• 25 slices Swiss cheese (about 1 1/2 lbs)
• 2 boxes Cornbread stuffing, made according to directions on box
• Apricot sauce (recipe below)

Lay out ham and cheese slices. Spoon about 1/3 c Cornbread stuffing into center of each ham slice, lengthwise. Lay slice of Swiss cheese on top of stuffing. Roll up and secure with toothpick. Place in shallow baking dish.

Bake for 45 minutes at 350 degrees. Spoon about 2 – 3 Tbs sauce over each roll-up when serving.

Apricot Sauce:

• 1 Tbs cornstarch
• 2 Tbs brown sugar
• Mix in small saucepan.
• 1 c water
• 1 c pineapple juice
• Add to dry mixture and stir over medium heat until mixture boils and is thickened.
• 1 Tbs butter
• 1/4 c apricot preserves
• Stir in butter and preserves.

We LOVE this recipe, especially around the holidays.

Grandma’s Orange Jello

By Clara Dawson

• 2 pkg (3 oz) orange Jello
• 2 1/2 c boiling water
  • Stir until Jello is dissolved.
• 1 c orange juice
  • Refrigerate until soft-set, but not set all the way.
• 1 c Cool Whip
• small bottle Maraschino cherries, cut in 1/4ths
• 1 can mandarin oranges, drained
  • Mix into the soft-set Jello and refrigerate.

Taco Soup

By Jeri Maynard

• 2 lb ground beef
• 1 large onion, chopped
• Cook beef and onion together until done.  Drain.
• 1 pkg taco mild taco seasoning
• 1 can (28 oz) diced or crushed tomatoes
• 2 cans (14 oz) kidney beans, rinsed and drained
• 2 cans (14 oz) corn, drained

Mix all together and serve with sour cream, cheese, chopped olives and tortilla chips.
This makes a small batch, but you can double or even triple this recipe to feed more people, like at a big family get together.

Zucchini Vegetable Dish

• 1 large onion
• 2 green peppers
• Saute in butter until tender.
• 2 medium zucchini, cubed
• 2 green tomatoes
• Cook until tender.
• 4 peeled red tomatoes
• Right before serving, add red tomatoes and cook just until heated through.
• parmesan cheese
• Sprinkle on top right before serving.

Papa’s Alorno

• 6-7 baking potatoes
• Boil then peel and cut and cool.
• 1/4 onion, chopped
• 1/4 bell pepper, chopped
• 1/2 c Miracle Whip
• 4 Tbs milk
• 2 Tbs red pimentos
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 c grated cheese
• Spray a 9x13 pan and alternate layers of potatoes and sauce, starting with potatoes.
• 1/4 c black olives, sliced
• 1/4 c green olives, sliced
• grated cheese
• Sprinkle on top layer of sauce.

Bake for 25 minutes at 375 degrees.  Let set for 5 minutes before serving.

Marinated Carrots

• 5 c sliced carrots, cooked and drained and cooled
• 1 medium onion, thinly sliced and separated into rings
• 1 medium green pepper, thinly sliced
• 1 can (small) undiluted tomato soup
• 1/2 c oil
• 1 tsp yellow mustard
• 1/4 tsp pepper
• 3/4 c sugar
• 1 tsp salt
• 1/2 tsp basil leaves
• 1/4 c vinegar
• 1 tsp celery seed
• 1 tsp Worcestershire

Marinate carrots, onion, and green pepper in sauce for 12 hours in fridge.  Serve cold and it can keep up to 2 weeks in the fridge.

Funeral Potatoes

• 6 medium potatoes, with skins (we just use a bag of thawed hash browns)
• Cook until tender then peel and grate them into a sprayed 9x13 pan.
• 1 can (small) cream of chicken soup
• 1/4 c butter
• Heat together in a saucepan. Remove from heat.
• 2 c sour cream
• 1/3 c chopped green onion
• 2 c grated cheese
• Pour over potatoes and toss.
• 2/3 c corn flakes (unsweetened), crushed
• Top potatoes with crushed corn flakes.

Bake for 45 minutes at 350 degrees.

Frog Eye Salad

By Rufio

• 1 c sugar
• 2 Tbs flour
• 1/2 tsp salt
• 2 eggs, beaten
• 1 3/4 c pineapple juice
• Combine and cook on medium heat, stirring constantly until thick.  Let cool.
• 1 1/2 c Acini de Pepe pasta
• Cook in salted water until tender.  Drain, rinse with water, and drain again.  Let cool.  Add to cooled sauce and seal in fridge overnight.
• 1 can (large) crushed pineapple
• 1 can (large) pineapple tidbits
• 2 cans mandarin oranges
• Drain all fruits very well.
• 1 tub (large) Cool Whip
• Mix fruits and Cool Whip together with chilled pasta and sauce.

Lori’s Potatoes

By Lori Bohnstedt

• 3 large baking potatoes, peeled and sliced in thin wedges
• Place in a single layer on a sprayed cookie sheet.
• onion salt
• celery salt
• pepper
• parmesan cheese
• Sprinkle over potatoes.
• 1/2 stick butter, melted
• Drizzle butter over seasoned potatoes.

Bake for 25 –30 minutes at 350 degrees.

Kaiserfleisch

By Melitta Patzold

• 2 lbs smoked center cut pork chop, boneless
• 3 c dry white wine
• Place in covered baking dish and bake for 1 hour at 350 degrees.  Save juices.
• 2 c leeks, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 large onion, diced
• 1 stick butter
• Sautee veggies in butter until veggies are tender.
• 1 can (large) mushrooms with juice
• 1 Tbs flour
• 1/2 can (small) tomato paste
• 2 c saved juices from meat

Pour sauce over meat and veggies.  Top with cheese and bake for 30 minutes at 350 degrees.  Serve with rice.

Ollie North Chicken

• 1 can of Sprite or 7-Up
• 3/4 c vegetable oil
• 3/4 c soy sauce
  • Mix together in a large plastic container with a lid.
• 6 boneless skinless chicken breasts, cut in half lengthwise

Marinate chicken in mixture for several hours (or overnight) in the fridge.
Discard left over marinade.  Grill until chicken is done.

Dwayne’s Dill Rolls

By Dwayne Nabarro

• 2 c warm water
• 2 Tbs yeast
• 2 eggs
• 1/2 c sugar
• 1 stick butter
• 3 Tbs cottage cheese
• 1 Tbs dill weed
• 1/2 tsp salt
• 2 dashes onion powder
• 1/8 tsp garlic powder
• 1 tsp garlic, chopped
• 1/4 c grated parmesan cheese
• Mix all ingredients together.
• flour (approx 6 c)

Knead, adding flour until dough no longer sticks to bowl.

Knead into ball.  Spread oil on sides of bowl and let dough rise.

Take dough and make a ball about the size of a lime and place on a greased cookie sheet and bake for 18 – 20 minutes at 400 degrees.

Teriyaki Marinade

By Nan Lunt

• 1/4 c soy sauce
• 1/4 tsp garlic powder
• 1 Tbs brown sugar
• 1/2 tsp ginger
• 3 Tbs water

This recipe is per pound of meat.
Slice meat thin and soak for several hours, stirring often to get all meat to the bottom.
Put on skewers and grill.

Rosenkohl

By Melitta Patzold

• 1 bag frozen brussel sprouts
• 2 c water
• 1 cube Knorr chicken bullion
• Bring water and bullion cube to a boil and cook brussel sprouts as directed on package.  Drain and save brussel sprout water.
• 1/2 c butter, melted
• 3 Tbs flour
• Mix butter and flour together to form a rue, then add saved water from brussel sprouts.
• 1 dash nutmeg
• Cook until thickened.  Add cooked brussel sprouts into mixture.  Remove from heat.
• 1 egg
• 3 Tbs evaporated milk
• Beat together.  Add to mixture and serve.

Wonton Salad & Dressing

• 1/4 small pkg wonton skins cut in 1/2” squares and fried until brown
• 1 lrg head of lettuce, chopped
• 2-3 chicken breasts, cooked & cubed
• 1 can water chestnuts, sliced
• 2 green onions, chopped
• 1/4 c sesame seeds

Prepare ingredients and toss together in salad bowl.
Dressing

• 4 Tbs sugar
• 1 tsp salt 
• 1/2 c canola or vegetable oil
• 4 tsp rice vinegar

Sweet & Sour Sauce

By Lisa Johnson

• 1/3 c vinegar
• 1 c water
• 1/2 c ketchup
• 1/2 c sugar
• 1 1/2 tsp Worcestershire
• 3/4 tsp salt
  • Mix together and bring to a simmer in a small saucepan.
• 2 tsp cornstarch
• 4 Tbs water
  • Add to sauce and heat until thickened.

Egg Rolls

By Cathy Riggs

• 1 bunch green onions, finely chopped
• 1 pkg celery (including leaves), finely chopped
• 2 carrots, shredded
• 1 lb lean hamburger meat
• 1 tsp garlic powder
• 1 Tbs sesame oil
• 1/2 tsp black pepper
• 1/2 tsp salt
• 3 eggs
• 2 Tbs fish sauce
• 1 pkg dehydrated bean threads (rehydrate in some water for at least 1/2 hour, then drain and chop)
• 3 tsp soy sauce
• 2 - 3 Tbs sugar
  • Mix all ingredients together.
• 2 pkgs egg roll skins/paper

Put a scant 1/4 c of mixture in the middle of egg roll skins then seal egg roll skins by putting a dab of water at the top corner (turn the egg roll skin so it's a diamond shape like a baseball field).
Fry eggrolls in oil until meat mixture in the middle is cook and outside of eggroll is a nice golden brown.
Serve w/ sweet and sour sauce (see recipe below).
Sweet & Sour Sauce:

• 1/3 c vinegar
• 1 c water
• 1/2 c ketchup
• 1/2 c sugar
• 1 1/2 tsp Worcestershire
• 3/4 tsp salt
  • Mix together and bring to a simmer in a small saucepan.
• 2 tsp cornstarch
• 4 Tbs water
  • Add to sauce and heat until thickened.

Blueberry Whipped Cream Pie

• 2 unbaked pie shells
• 1 c chopped pecans
  • Press nuts into pie shell and bake until golden brown.
• 1 pkg (8 oz) cream cheese
• 3 c powdered sugar
• Mix cream cheese and powdered sugar until smooth.
• 1 tub (small) Cool whip
• Fold Cool whip into cream cheese mixture.
• 1 can (big) blueberry pie filling

Layer into the unbaked pie shells staring with 1/4 of the cream cheese mixture, then 1/4 can of blueberry pie filling.  Alternate layers ending with blueberry pie filling on top.
Chill until set.

Pickle Pie

By Cula Ekker

• 4 eggs
• 2 c sugar
• 1 c light cream
• 11 oz sweet pickles, drained and ground
• 1 1/2 Tbs cornstarch
• 2 Tbs margarine
• 1 tsp nutmeg
• 1 tsp lemon extract

Mix all ingredients together and pour into unbaked pie shell. Bake at 350 degrees until knife comes out clean. Serve with whipped cream.
Serve with whipped cream.

3 Layer Salad

By Arleen Taft Johnson

• 1 pkg (small) lime Jello
• 1 can (small) crushed pineapple, drained
  • Add pineapple to lime Jello before it sets and then allow to set.
• 1 pkg (small) lemon Jello
• 2 c water
• 1/2 pkg miniature marshmallows
• 1/2 pkg (4 oz) cream cheese
  • Combine in saucepan over medium heat and stir until marshmallows and cheese are melted.  Let cool, then put on top of lime Jello once lime Jello is set.
• 1 pkg (small) cherry Jello
  • Make cherry Jello and put on top of cream mixture that is already set.  Allow cherry jello to set and serve.

Homemade Chicken Noodle Soup

By Maggie Monzingo

• 4 Tbs butter
• 1 onion, diced
• 3 stalks celery, diced
• 3 carrots, sliced
• Sautee vegetables in butter in a large pan until veggies are soft.
• 1 rotisserie chicken, shred the meat
• 1 qt half n half
• 1 pkg frozen homestyle noodles, cook as directed
• whole milk, as needed for desired consistency
• salt & pepper to taste

Add chicken, half n half and cooked noodles to sautéed veggies.  Add whole milk until you reach the desired consistency.  Add salt and pepper to taste.

Chicken Bites

• 4 chicken breasts, cut into bite-sized pieces
• 1 sleeve Ritz crackers, crushed
• 1/2 c parmesan cheese
• 1/4 c chopped walnuts
• 1/2 tsp seasoned salt
• 1 tsp dried thyme leaves
• 1 tsp dried basil leaves
• 1/4 tsp pepper
• 1/2 c butter, melted

Mix all ingredients (except chicken) together.  Drop chicken in cracker mix and coat well. 
Lay on baking sheet and bake for 20-25 minutes at 400 degrees.

Chicken Salad

By Jana Brown

• 1 can (13 oz) canned chicken
• 1/2 c mayonnaise
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp dry mustard
• 2 Tbs green onion, finely chopped
• 1/2 c celery, diced
• 1/2 c grapes, cut into halves
• 1/2 c cashews

Mix all together.  Serve in croissants.

Bread & Butter Pickles

By Ida Ruth Morgan

• 25 – 30 medium sized cucumbers
  • Wash and slice as thin as possible.
• 8 large white onions, chopped
• 2 large sweet bell peppers, chopped
• 1/2 c salt
• 5 c cider vinegar
• 5 c sugar
• 2 Tbs mustard seed
• 1 tsp turmeric
• 1/2 tsp cloves

Combine cucumbers and salt.  Cover with ice and let stand for 3 hours.  Drain.

Combine other ingredients with vinegar, sugar and spices in large kettle, bring to a boil.

Add cucumbers and heat thoroughly, but do NOT boil.

Pack while hot and seal.

Ultimate Greek Salad

• 1/2 c olive oil
• 1/4 c red wine vinegar
• 4 cloves garlic, finely chopped
• 1 Tbs fresh thyme leaves
• juice of 1 lemon
• salt & pepper
• 1 Tbs dried oregano
  • Combine together for the salad dressing.
• 1 pint cherry tomatoes, halved
• 1/4 medium red onion, thinly sliced
• 1 medium cucumber, thinly sliced
• 1/2 lb feta cheese, crumbled
• 1 head Romaine lettuce

Combine vegetables and coat with dressing.

Cabbage & Noodle Salad

By Joshua Hatch

• 1 head cabbage, chopped into small pieces
• 3/4 c slivered almonds toasted with butter
• 1 pkg chicken flavored Top Ramen noodles, broken up a little bit
• 6 green onions, chopped

Dressing:

• flavor packet from Top Ramen noodles
• 2 Tbs sugar
• 4 Tbs vinegar
• 1/2 c oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp Accent

Mix first 4 ingredients together and then pour dressing over the top.  Serve immediately or else ramen noodles get too soggy.
I will never forget the first time I had this.  We were in Utah on vacation and Josh brought this to our big 4th of July party we usually have at Grandma Ruth’s.  Both Mom & I flipped over this and couldn’t get enough of it.

Jello Topping

By Clara Dawson

• 1 1/2 c juice from frozen fruit
• 1/4 c sugar
• 3 Tbs cornstarch
• 1 egg

Heat to thicken and then allow to cool.

Add 1 tub of cool whip and put on top of already made Jello.

Jello & Cool Whip Salad

• 1 pkg (small) Jello, just the dry mix
• 1 tub (large) Cool Whip
  • Mix together.
• 1 c cottage cheese
  • Mix into cool whip mixture.
• 1 c fruit (I usually use mandarin oranges)
  • Fold gently into mixture.

Serve immediately.

Jody’s Orange Jello

By Jody Woodruff

• 1 pkg (small) orange Jello
• 2 c hot water
  • Dissolve Jello in water.
• 1 c orange juice
• 2 c miniature marshmallows
  • Heat together in a saucepan.  Add to Jello.
• 1 can mandarin oranges, drained.
• 2 bananas, sliced
  • Add to Jello mixture and refrigerate.

Peachy Fruit Salad

By Jody Woodruff

• 1 can peach pie filling
• 1 can mandarin oranges, drained
• 1 can pineapple chunks, drained
• 1 Tbs lemon juice
• 2 tsp almond extract
  • Mix well and chill.
• 1 banana, sliced
• strawberries, sliced

Just before serving, add bananas and strawberries.

Easiest & Yummiest Fruit Salad

• 1 can peach pie filling
• 1 bag frozen berries

Mix the ingredients together about 30 minutes before serving so the berries can thaw and help chill the pie filling.

That’s it!  Just 2 ingredients.  I usually cut up the peaches in the pie filling so they are bite-sized.  I usually use frozen raspberries or mixed berries.  I LOVE making this for any party where I need to bring food.  I put it in a glass serving bowl and it look so elegant and it’s always a huge hit.  The best part is people will think you spent a long time making it.

Broccoli Salad

By Cher Swope & Mary Johnson

• 4 – 5 c broccoli
• 10 strips crisp bacon
• 1 c sunflower seeds
• 1/4 red onion, diced
• 1 c raisins (optional

Cher’s Dressing:

• 1/2 c Miracle Whip
• 3 1/2 Tbs sugar
• 1 Tbs vinegar

Mary’s Dressing:

• 3/4 c mayonnaise
• 1/3 c sugar
• 1 Tbs apple cider vinegar

You can try both versions of the dressing and see which one you like the best.

Chicken & Broccoli Casserole

By Jana Brown

• 6 chicken breast halves
• 1 onion, chopped
• 1/2 tsp salt
• Cook together in skillet until chicken is done and onions are tender.
• 2 1/2 lbs broccoli
• Steam broccoli until crisp and tender (not overdone).
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c mayonnaise
• 1 tsp lemon juice

In a sprayed 9x13 pan put the chicken then broccoli and then the sauce over the broccoli. Put cheese on top of sauce and cover with tinfoil.
Bake for 45 minutes at 350 while covered and then an extra 15 minutes uncovered.
Serve with rice or noodles.

Chicken Fettuccine Supreme

By Emily Johnson

• 1 1/4 c boneless skinless chicken breasts, cut into chunks
• 1/4 c olive oil
• Cook chicken until browned.  Remove chicken and save drippings.
• 1 c green onions, chopped
• 1 sweet red pepper, cut into thin strips
• 1 clove garlic, crushed
• 1/2 tsp salt
• 1/2 tsp pepper
• Sautee veggies in same pan that chicken was in until veggies are tender.  Add chicken back in and reduce heat.
• 1/4 c butter, melted
• 1/4 c olive oil
• 3/4 c half ‘n’ half
• 1/4 c fresh parsley, chopped
• 1/4 tsp pepper
• 1/4 tsp salt
• Mix together in a bowl.  Stir well and then add to cooked pasta.  Toss gently to combine.
• 10 oz cooked fettuccine
• 1/2 c parmesan cheese, grated
• Add chicken mixture to pasta and sauce.  Add parmesan cheese.
• 1 c pecans, chopped (optional)
• Sprinkle w/ pecans and serve immediately.

Creamy Crock Pot Italian Chicken

By Jana Brown

• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1 can (family size) cream of chicken or mushroom soup
• 1 env Italian dry salad dressing mix
• Put all ingredients into a crock pot and cook on high for 3-4 hours or low for 6-8 hours.
• 1 pkg (8 oz) cream cheese, softened

Right before serving, stir in cream cheese (I cut it up into pieces so it melts faster).  Serve over cooked noodles or rice.
Speed version:
Stir fry the chicken and dry salad dressing mix, add the soup, and bring to a boil.  Take off the heat and add the cream cheese.  Stir until cream cheese is melted and serve.
This is one of my FAVORITE recipes to make on Sunday.  I just throw everything in the crock pot right before walking out the door to church.  I don’t even cut up the chicken breasts.  I throw them in there frozen and whole and they just fall apart when I get home from church 3 hours later and I just use a fork to shred the chicken in the crock pot.

Oven Chicken Nuggets

• 1 lb chicken breasts, cut into strips
• Dip chicken into beaten egg or melted butter.
• 2 c bread crumbs
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 c dried minced onions, or onion powder
• 1 Tbs parsley flakes
• 1 Tbs seasoned salt
• 1 tsp Italian dry seasoning

Dredge covered chicken in mixture.  Bake for 10 minutes at 400 degrees, or until chicken is no longer pink in the middle.

Roasted Veggies

• 1 Tbs butter, melted
• 1 Tbs soy sauce
• 1 tsp balsamic vinegar

Melt butter then add other ingredients.  Coat whatever assortment of veggies you want in sauce.  Roast on a cookie sheet for 20 minutes at 425 degrees.

Cream Cheese Pie

By Nan Gardner

• 2 pkgs (8 oz) cream cheese
• 1/2 c sugar
• 1/2 tsp vanilla
• 2 eggs

Mix together and pour into a ready made crust.
Bake for 1 hour at 325 degrees.

Strawberry Cream Cheese Pie

By SanDee Cottrell

• 1 pkg (8 oz) cream cheese
• 1 can sweetened condensed milk
• 1/3 c lemon juice
• 1 tsp vanilla
• Mix well and pour into 2 already made pie crusts.
• 1/2 pkg small strawberry jello
• 1/2 c sugar
• 1 Tbs cornstarch
• 1 c hot water
• Bring to a boil then allow to cool.
• fresh strawberries, cut up
• Add fruit to cooled sauce.

Pour over the top of the cream cheese mixture.  Chill and then serve.

Strawberry Pie

By RaeLynne Guthrie

• 1 box (small) strawberry Jello
• 1 c sugar
• 2 Tbs cornstarch
• 2 c boiling water
• Bring to a boil until it thickens.
• fresh strawberries, cut up
• add fresh strawberries

Pour mixture into baked pie crust.  Chill and then serve.

Fresh Peach Pie

By Carol Jensen

• 1 c water
• 1 c sugar
• 1 stick butter
• 4 Tbs cornstarch
• 2 Tbs lemon juice
• dash of salt
• Combine all ingredients in sauce pan and cook over medium heat, stirring frequently.  When mixture comes to a boil and becomes very thick, remove from heat and cool.
• 10 medium peaches
• While mixture cools, cut up peaches and then add to cooled sauce.

Pour into pie shells and chill for 2 hours.  Top with whipped cream.

Buttermilk Pie

By Cula Ekker

• 2 c sugar
• 2 Tbs flour
• 1/2 lb butter
• 1 Tbs lemon extract
• 4 eggs
• 2/3 c buttermilk
• dash of salt

Mix well and pour into an unbaked pie shell.
Bake for 1 hour at 350 degrees, or until set.
Serve with whipped cream.
Aunt Cula is Grandma Johnson’s sister and used to run a restaurant at the hotel that Uncle Mo (their brother) used to run.  Aunt Cula’s pies were famous b/c they were so good.

Beef Jerky

• 1 flank steak, cut in thin strips with the grain
• 1 tsp salt
• 1/3 tsp garlic powder
• 1/3 tsp black pepper
• 1 tsp MSG
• 1 tsp onion powder
• 1/4 c Worcestershire
• 1/4 c soy sauce

Marinate meat in glass container for 24 hours, stirring often.
Put in oven (as low of a temp as it will go).  Lay on oven racks with tinfoil underneath and prop oven door open with a wooden spoon and leave overnight (about 7 hours).

Sweet & Sour Meatball Sauce

By RaeLynne Guthrie

• 1 c beef broth
• 1 c pineapple chunks
• 2 Tbs cornstarch
• 1/4 c vinegar
• 1/2 c pineapple syrup from chunks
• 1/4 c sugar
• 1 Tbs soy sauce

Combine together and heat until sugar melts.

Add to cooked meatballs.

Crock Pot Round Steak

By Sandy Johnson

• 2 pkg round steak, cut in thin strips
• Flour steak strips on each side and brown in some oil.
• 4 cans cream of mushroom soup
• 2 cans water (use cream of mushroom soup can)
• 2 cans mushrooms
• 2 – 3 pkgs mushroom gravy mix

Cook on low for 6-8 hours.
Serve over rice.

Crock Pot Roast

By Jana Brown

• 1 roast, to fit in crock pot
• 1 pkg Hidden Valley Ranch dressing mix
• 1 pkg brown gravy mix
• 1 pkg dry Italian dressing mix
• 1/2 c water

Place roast in sprayed crock pot.  Mix all 3 pkgs and sprinkle over roast.  Put water in and cook for 6-8 hours on low.  Makes it's own gravy.

Baklava

By Wanda Petropolis

• 2 lb filo dough
• 1 1/4 lbs sweet unsalted butter, melted
• 4 c (16 oz each) walnuts and pecans, chopped fine

Brush bottom of 16x11 pan with butter.
6 layers of filo brushed with butter on the bottom.
Sprinkle with nuts.
2 layers of filo brushed with butter.
Sprinkle with nuts.
Alternate the above until all nuts are used.
Press down several times during the layering process to compact.
For top layer, use 6 sheets of filo brushed with butter.
Cut through all layers in a diamond shape.
Poke 1 whole clove into each diamond shape.
Bake for 1 hour at 350 degrees.
Pour 3/4 of cool syrup (see recipe below) over hot baklava.
Let stand at room temperature for 2-3 hours.
Syrup:

• 4 c sugar
• 4 c water
• 25 whole cloves
• 3 cinnamon sticks
• 2 slices orange peel
• 2 slices lemon peel
• 2 slices grapefruit peel
• Mix well and bring to a boil then lower heat to a low bubbly stage and boil for 25 minutes.
• 3 tsp vanilla
• 3 Tbs honey

Strain syrup and cool.

Spanakopita

By Wanda Petropolis

• 3 pkgs chopped spinach (defrosted and drained)
• 3 bunches green onions, finely chopped
• 1/2 bunch parsley, chopped
• 12 leaves fresh mint, chopped
• 1 Tbs dill
• 1 lb feta cheese
• 3/4 large can parmesan cheese
• 1 doz eggs, beaten
• 1 lb cottage cheese
• 1 c peanut oil
• 1 tsp Accent
• Mix all above ingredients well.  Everything should be chopped fine.
• 1 lb filo dough
• 1 lb sweet unsalted butter (do NOT use margarine)

Using a brush, butter the bottom of a 16x11 pan.  Place 10-15 filo sheets, buttering  between layers, in an overlapping method.  Add the spinach mixture.
When you reach the final layer, fold in the overlapping filo sheets, always making sure to brush butter in between each filo sheet.  Cut diamond shapes into top layers only.
Bake for 10 minutes, or until brown, at 450 degrees.  Reduce heat to 300 degrees and continue baking for another 1 1/2 hours.

Nordstrom’s Ginger Sesame Dressing

By Dan Moyer – Nordstrom Cafe

• 1 1/2 c rice wine vinegar
• 1/2 c soy sauc
• 1 c sugar
• 2 Tbs ground ginger
• 2 Tbs dry mustard
• 1 Tbs coarsely ground pepper
• Combine in bowl and whip until sugar dissolves.
• 1 c canola oil
• 2 Tbs sesame oil
• Add and whip to combine.
• 2Tbs toasted sesame seeds
• Add and blend together.

Makes 1 quart.

Yorkshire Pudding

By Clara Dawson

• 2 c flour
• 1 tsp salt
• 4 eggs
• Add milk until thick cream consistency.

Cook roast for 1 1/2 hours at 350 then a 1/2 hour with pudding at 400 degrees.

Pizza Sauce

• 1/8 tsp garlic powder
• 1 tsp salt
• 1 can (8 oz) tomato paste
• 1 can (8 oz) tomato sauce
• 1/2 tsp sugar
• 1/8 tsp pepper
• 2 tsp oregano

Heat in pan until tomato sauces are heated through.

Spaghetti Sauce

By Nan Lunt

• 1/2 lb boneless round beef, cubed
• 1 onion, chopped
• 1/2 bell pepper, chopped
• 1 c celery, chopped
• Sautee together in a pan until beef cubes are browned.
• 2 cans (29 oz) stewed tomatoes
• 2 cans (6 oz) tomato paste
• 3 Tbs brown sugar
• 1 Tbs salt
• 1 Tbs Worcestershire
• 1 Tbs vinegar
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 can (8 oz) mushrooms, drained

Simmer all day in crockpot.

Turkey Schnitzel

By Melitta Patzold

• 5-10 turkey fillets
• Season w/ pepper on each side and lay in baking dish.
• 1 pkg Lipton onion soup mix
• Sprinkle over turkey fillets
• 1 1/2 pt heavy whipping cream
• Pour over the seasoned turkey fillets.

Bake for 50 minutes at 350 degrees.

Shoyu Chicken

By Lisa Johnson

• 5 lbs chicken thighs, remove skin
• 1 c soy sauce
• 2 c water
• 2 c sugar
• 2 tsp garlic powder
• 1 tsp ginger
• Bring sauce to a boil and then add uncooked chicken thighs.

Simmer for 1 1/2 hours.  Then remove the chicken thighs and debone the meat.
Thicken sauce with a mixture of water and cornstarch.  When sauce has thickened, return chicken to sauce.
You can also add bamboo shoots, water chestnuts, and or mushrooms if you want.  Serve over steamed rice.
This is one of our favorites and Nick usually asks for this every year as his special birthday dinner.

Cabbage Rolls

By Melitta Patzold

• 1/2 lb sausage
• 1/2 lb hamburger
• 1 onion, chopped
• 1 egg
• 1 hard roll (or a couple slices of bread)
• 1/4 tsp salt
• 1/4 tsp nutmeg
• dash of pepper
• parsley
• Mix all together.
• 1 head of cabbage
• Steam head of cabbage and peel off layers as they become soft and workable.

Roll a handful of meat in the cabbage leaves and secure with a toothpick.
Cover each cabbage roll in flour and brown in oil in a frying pan.  After all the cabbage rolls are browned, add water to the pan so that it goes halfway up the cabbage rolls.  Add 2 gravy cubes.
Cover and simmer for 1/2 hour.

Gurken Salat (Cucumber Salad)

By Melitta Patzold

• 2 large cucumbers, peeled and finely sliced
• 1 1/2 tsp mustard
• 4 Tbs oil
• 2 Tbs dark vinegar
• 1/2 c cream
• 1 1/2 Tbs sour cream
• chopped parsley
• fresh dill (finely chopped) to taste
• dash of salt and pepper

Mix all together and serve immediately.

Sour Cream Chicken Enchiladas

By Laura Latham

• 1 c onion, chopped
• 1 Tbs oil
• 12 flour tortillas
• 3 c cooked chicken, shredded
• 1 can (family size) cream of chicken soup
• 16 oz sour cream
• 2 cans (4 oz) chopped green chilies
• 8 oz shredded sharp cheddar cheese
• 8 oz shredded pepper jack cheese

Saute onion in oil. Add chicken, chilies, and 2/3 of cheeses.  Put chicken mixture in tortillas.  Roll up and place seam side down in a greased 9x13 pan.  Mix sour cream and soup.  Spread a layer of the mixture on the bottom of the pan before laying the tortillas down to prevent tortillas from getting too crunchy.  Pour rest of mixture over top of tortillas.  Sprinkle remaining cheeses over top.  Bake for 20-3o minutes at 350 degrees.

Frozen Punch

• 6 c water
• 4 c sugar
• 1 can (46 oz) pineapple juice
• juice of 2 lemons
• strawberries (to taste)
• 5 bananas, mashed up

Boil water and sugar together and let cool.  Add juices, bananas and strawberries.

Put into ice cube trays or mold and freeze at least overnight.

Pour 3 or more bottle of 7-Up  over frozen fruit in a large bowl at serving time.

Serves 20.

Creamy Drink

• 1 can apricot nectar
• 1 qt vanilla ice cream
• 1 c pineapple juice
• 1 bottle 7-Up

Mix all ingredients together and serve chilled.

Apple Frost Slush

• 4 c apple juice
• 1 c orange juice
• 1 c water
• 1 c sugar
• 2 Tbs lemon juice
• 1/2 tsp rum extract

Freeze until almost firm, about 4 hours.

Makes 6 (8 oz) servings

Wassel

• 2 qt apple cider
• 1 1/2 qt cranberry juice
• 1/4 c brown sugar
• 4 cinnamon sticks
• 1 1/2 tsp whole cloves
• 1 lemon, thinly sliced

Mix in a pot on the stove until warm and spices can infuse into the juices.

Creamy Christmas Eggnog

CAUTION:  This has raw eggs, so drink at your own risk!

• 8 eggs, separated
• 12 Tbs sugar
• 6 c milk
• 6 tsp flavoring (vanilla, almond, or rum)
• 2 c heavy cream
• 2 tsp nutmeg

Beat egg whites until soft peaks from.  Add yolks and beat well.  Gradually add sugar.  Add milk and flavoring.

Whip the cream and fold gently into eggnog.

Sprinkle with nutmeg.

Viva La Chicken Tortilla Casserole

By Rufio

• 4 chicken breasts, boiled
• 1 onion, grated
• 1 can (10 oz) cream of mushroom
• 1 can (10 oz) cream of celery
• 1 c sour cream
• 1 can (7 oz) green chilies
• 1/2 tsp garlic salt
  • Combine all above ingredients.
• 1 pkg (7 oz) tortilla chips, or more
• 1 c sliced olives
• 8 oz grated cheddar cheese
• 8 oz grated monterey jack cheese

Make 2 layers in a 9x13 pan by starting with tortilla chips followed by soup mixture and top soup mixture with olives and cheese.
Chill overnight or make in the morning to cook for dinner so tortilla chips can soften a little.
Bake for 60 minutes at 350 degrees.

Strawberry Fields Salad

by Susan Clark

• 
  
• 4 large nectarines, cut into 1/4 in thick wedges
• 3/4 c lemon poppy seed dressing (see recipe)
• 1 pkg (10 oz) gourmet mixed salad greens
• 2 c fresh strawberries, sliced
• 1 pkg (4 oz) feta cheese, crumbled
• 1 large green tomato, diced
• 1/2 c chopped fresh basil (this is too strong for me so I leave it out)
• 1 pkg (3 1/2 oz) roasted glazed pecan pieces

Toss nectarines with 1/4 c lemon poppy seed dressing.
Layer gourmet mixed salad greens, nectarines, strawberries, and then the rest of the ingredients.
Lemon Poppy Seed dressing

• 2/3 c vegetable oil
• 1/2 c sugar
• 1/3 c fresh lemon juice
• 1 1/2 Tbsp poppy seeds
• 2 tsp finely chopped onion
• 1 tsp Dijon mustard
• 1/2 tsp salt

Process in blender or food processor.  Store in fridge for up to 1 week.

Lemon Poppy Seed Dressing

by MaryLynn Morris

• 2/3 c vegetable oil
• 1/2 c sugar
• 1/3 c fresh lemon juice
• 1 1/2 Tbsp poppy seeds
• 2 tsp finely chopped onion
• 1 tsp Dijon mustard
• 1/2 tsp salt

Process in blender or food processor.  Store in fridge for up to 1 week.

Chicken And Wild Rice Casserole

By Market Street

• 2 boxes (6 oz) Uncle Ben’s Wild Rice
• 1 stick butter
• 1 large onion, chopped
• 1 c slivered almonds
• 2/3 c flour
• 1 tsp Creole seasoning
• 4 c chicken broth
• 1 can evaporated milk
• 1 jar (4 oz) diced pimento
• 2 cans canned chicken

Cook rice according to package directions, omitting the butter. Meanwhile, melt the butter in a large heavy pan that can go in the oven (if you don’t have one, at the end put in a buttered 4 quart casserole baking dish) over medium heat. Add onion and almonds and cook until almonds begin to brown lightly, about 4 minutes, stirring often. Stir in flour and Creole seasoning and blend well. Add broth and canned milk and mix well. Cook and stir until thickened and bubbly, about 5 minutes.
Remove from heat and stir in pimento, chicken, and rice. Bled well and spoon into a buttered 2-quart casserole baking dish. Bake for 40 minutes at 375 degrees, or until heated through.

Chicken Tostada Upside Down Bake

Found online somewhere

• 2 Tbs olive oil
• 1 medium onion, finely chopped
• 2 cloves fresh garlic, minced
• 4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
• 1 can diced tomatoes, fire roasted is great with this recipe
• 1 can corn, drained
• 1 can black beans, drained
• 1 can black olives, chopped
• 1 packet ranch dressing seasoning packet
• 1 1/2 Tbs ground cumin
• pinch of salt and pepper
• 1/2 c fresh chopped cilantro
• 1 can Pillsbury Crescent Rolls, in the sheet form if possible
• 1 Tbs olive oil
• 1/4 tsp garlic salt w/ parsley
• 1 c shredded cheddar cheese

Heat oil in pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes until heated through, then stir in cilantro. Pour into 9x13 inch sprayed pan. Place crescent roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll and press perforations together with finger then place over chicken). Bake for 20 minutes at 350 degrees. Top with cheese and bake for an additional 15-18 min or until cheese is melted and dough is cooked through. Remove and let cool for 10 minutes before serving. Serve with shredded lettuce and sour cream if desired.

Cheesy Squash Casserole

By Paula Deen

• 1 Tbs vegetable oil
• 6 medium yellow summer squash, thinly sliced
• 1 Tbs butter
• 1/2 c grated Parmesan cheese
• 1 c shredded sharp cheddar cheese
• 1/2 c sour cream
• salt and pepper
• 1 sleeve Ritz crackers, crushed medium to fine

Grease a 2-quart casserole dish. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in cheeses and sour cream. And salt and pepper to taste.
Place in prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes at 350 degrees.

Rice Pudding

By Grandma Clara Dawson

• 3 c milk
• 1/2 c rice
• 1/2 c raisins
  • Cook in double boiler until rice is tender.
• 1/4 c brown sugar
• 1/4 c sugar
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
  • Add to rice and milk mixture.
• 1 egg
• 2 tsp instant vanilla pudding
  • Mix egg and pudding together.  Remove pan from stove and stir into all other ingredients until thickened.

This is one of our favorites.  Grandma Dawson is Grandma Ruth’s Mom and was an excellent cook.

Fruit Pizza

By Shelly Wright

Crust:

• sugar cookie dough
  • Spread out and bake on pizza pan according to directions on package

Spread:

• 1 pkg (8 oz) cream cheese
• 1 container (4 1/2 oz) cool whip

Sauce:

• 1/2 c sugar
• 1 Tbs cornstarch
  • Mix together
• 1 c orange juice
• 2 Tbs lemon juice
• 1/4 c water
  • Cook until boiling for 1 minute.

Put cream cheese and cool whip mixture on cooled baked cookie dough.  Layer whatever type of fruit you want on mixture to cover the whole fruit pizza.  Pour cooled sauce over fruit.  Chill well.

Puppy Chow

By Pam King

• 1 c milk chocolate chips
• 1/4 c peanut butter
• 6 c Chex (or Crispex) cereal
• 1 c powdered sugar

Melt chocolate chips in microwave in 30 second intervals, stirring in between to make sure it doesn’t burn.  Add peanut butter and mix.

Add cereal and mix.

Add powdered sugar and mix.

Gooey Rice Crispy Treats

By Jana Brown

• 1 stick butter, melted
• 1 1/2 bags (16 oz) marshmallows
• 6-7 c Rice crispy treats

Melt the butter in a large and microwave safe plastic bowl.
Put the marshmallows in the bowl and melt them in the microwave being careful not to burn them.
Put in rice cripsy treats and stir.
Pour mixture onto a greased large cookie sheet and spray a little Pam on your hands so the mixture doesn’t stick to your hands while you flatten the mixture.
Let cool then cut and serve.

Best Brownies Ever

By Jeri Maynard

• 2 sticks butter, softened
• 2 c sugar
• 1/3 c cocoa
• 1/2 tsp salt
• 1 tsp vanilla
  • Mix well.
• 4 eggs
  • Mix well.
• 1 1/2 c flour
  • Mix well.

Pour batter into a greased 9x13 glass pan.  Bake for 30 minutes at 350 degrees.

Oven-Roasted Veggies

By Lipton

• 1 env Lipton Savory Herb with garlic (or Ranch Soup Mix)
• 1 1/2 lbs assorted fresh veggies*
• 2 Tbsp olive oil

In 9x13 baking pan, combine all ingredients until evenly coated.
Bake uncovered, stirring once, for 20 – 25 minutes at 450 degrees.
*Use any combination of the following, sliced:  zucchini, yellow squash, red, green, or yellow bell peppers, carrots, celery, onion, and mushrooms.

Onion-Roasted Potatoes

By Lipton

• 1 env Lipton Onion Soup Mix (or Savory Herb with Garlic)
• 4 medium (about 2 lbs) all-purpose potatoes, cut into large chunks
• 1/3 c olive oil

In 9x13 pan combine all ingredients.
Bake uncovered, stirring occasionally, for 40 minutes at 450 degrees.

Creamy Jello Jigglers

By Jello

• 2 1/2 c boiling water
• 2 pkgs (8 serving size) Jell-o brand gelatin, any flavor
• 1 c cold milk
• 1 pkg (4 serving size) Jell-o instant vanilla pudding

Stir boiling water into gelatin in large bowl for 3 minutes, or until completely dissolved.  Cool 30 minutes at room temperature.
Pour milk into bowl and add pudding mix.  Beat with whisk for 1 minute.  Quickly pour into cooled gelatin.  Stir with wire whisk until well blended.
Pour into greased glass pan and refrigerate for at least 3 hours, or until firm.  Dip bottom of pan into warm water for about 15 seconds to loosen Jell-o.

Tafta’s Christmas Pudding

By Tafta Watson

• 2 Tbs butter
• 1 c sugar
• 1 c milk
• 2 c flour
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 tsp soda
• nuts & raisins (optional)
  • Mix together and put in heavy pan w/ lid then pour sauce over it and bake for 1 hour at 350 degrees.

Sauce:

• 2 c brown sugar
• 4 Tbs butter
• 5 c hot water

Angelfood Pudding Cake

• 1 anglefood cake
• 2 boxes instant vanilla pudding
• 1 pint sour cream
• 8 oz cool whip
• 1 can cherry pie filling (or other fruit of choice)

Mix pudding and set in fridge while you break up cake into bite-sized chunks in pan.
Mix sour cream in pudding and pour over cake bits.
Spread cool whip over top.
Spoon pie filling onto top of cool whip.

Cream Puffs

By Shanua Wells

• 1 1/2 c water
• 3/4 c margarine
• 1 1/2 c flour
• 1/4 tsp salt
• 6 eggs
• vanilla ice cream

Boil water and margarine.  Add flour and salt and cook until it forms a ball.  Remove from heat.  Let cool a little and eggs one at a time and beat.  Place in large tablespoonfuls onto greased cookie sheet and bake for 30 minutes at 400 degrees.  Once cooked and cooled, cut open to fill with vanilla ice cream.
Caramel topping

• 3 c brown sugar
• 2 Tbs cornstarch
• 2 c light cream or evaporated milk
• 4 Tbs margarine

Cook until it boils, then reduce heat and simmer for 10 minutes.  Pour over ice cream filled puffs.

Rhubarb Pineapple Treat

By Arleen Taft Johnson

• 1 1/4 c sugar
• 1/4 c tapioca
• 1/4 tsp salt
• 2 1/2 c raw rhubarb
• 2 1/2 c water
• 3 drops red food coloring
• 1 c crushed pineapple

Combine all ingredients (except pineapple) and cook over medium heat until rhubarb is tender, stirring constantly.
Cool and add pineapple and serve.

Chili

By Pam King

• 1 lb hamburger
• 1 onion, diced
• 1 green pepper, diced
• 3 stalks of celery, diced
• 1 tsp garlic powder
• Cook together until meat is done and then drain.
• 2 Tbs chili powder
• 2 dashes Worcestershire
• 2 tsp sugar
• 3 cans kidney beans, drained & rinsed
• 2 large cans (28 oz) tomato sauce
• enough water to get it to the consistency you want

Simmer for about 20 minutes or until everything is heated through.

Stuffing

By Arleen Taft Johnson

• onion
• celery
• carrots
• butter
• Sautee veggies in butter.
• bread
• warm milk
• whipped egg
• Soak bread in warm milk. Add veggies.
• sage
• salt
• pepper
• poultry seasoning
• Add to taste.

Bake.
This recipe is not very precise, but that’s how Grandma Johnson would cook. When we would ask her the measurements of things she would say, “Oh, gad, sister. I don’t know. I just put enough to make it taste good.”

Broccoli Casserole

By Wanda Petropolis

• 2 pkgs frozen chopped broccoli, thawed
• 2 cans (small) cream of celery soup
• 2 c minute rice
• 1 jar (8 oz) Cheeze Whiz
• 3/4 c chopped onion
• 3/4 c chopped celery (optional)
• 1 stick margarine, melted

Combine all ingredients and place in a 9x13 pan.
Bake for 1 hour at 325 degrees.

Breakfast Taters

By Jana Brown

• 1 pkg (26 oz) OreIdaho country style tater tots
• 8 eggs, beaten
• 1 Tbs mustard
• 1/4 c water
• 1 c milk
• 1 onion, finely chopped
• 2 c chopped ham
• Mix together and put in a greased 9x13 pan. Bake for 40 minutes at 350 degrees.
• Top with grated cheese

Baked Beans

Aunt Jolene

• 1 lb hamburger meat
• 1 medium onion, diced
• Sautee hamburger and onion until hamburger is cooked through.
• 2 cans (large) pork & beans
• 1 c brown sugar
• 1 c ketchup
• 3 Tbs BBQ sauce

Bake uncovered for 2 hours at 325 degrees.

Easy Tamale Casserole

By RaeLynne Guthrie

• 1 can (large) tamales, take out of paper and cut into bite sized pieces
• 1 can (large) white hominy, drained
• 1 can (large) cream of chicken
• grated cheese

Mix first 3 ingredients (I add the juice from the tamales too) and put in 9x13 baking dish. Top with cheese and bake until bubbly at 350.

Hootin’ Annie

• 1 stick butter, melted
• 12 eggs, beaten
• 2 c flour
• 2 c milk
• 2 tsp salt

Mix all ingredients together well. Pour onto a large cookie sheet and bake for 20 minutes at 400 degrees. Serve warm with syrup.

Apple Cake In A Jar

• 2/3 c shortening
• 2 2/3 c sugar
• 4 eggs
• 1 tsp cinnamon
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp salt
• 3 c flour
• 2/3 c water
• 3 c grated, peeled apples
• 2/3 c raisins
• 2/3 c chopped nuts

Mix the ingredients together in the order given.  Sterilize 7 to 9 wide mouth pint jars and lids.  Grease them with shortening.  Fill the jars half full and bake on the middle wire rack in the oven.  Bake for 45 minutes at 325 degrees.

As soon as the cake is done, remove the bottles from the oven one at a time.  Wipe the rim of the bottle clean with cloth and put on the hot sterilized lids.  Screw down the bands and let cool.

Do not use small mouth jars.  Do not add any other ingredients.  As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve.  1 year shelf storage life.

Homemade Ice Cream

By Linda LeSeuer

• 4 eggs
• 2 1/4 c sugar
• salt, just a dash
• 2 Tbs vanilla
• 1 pint heavy whipping cream
• Mix together well and pour into ice cream canister.
• milk, add until whole mixture is at top of paddle

Chili Sauce

By Arleen Taft Johnson

• 13 lbs ripe tomatoes (scald and skin)
• 2 c ground green pepper
• 4 c ground onions
• Let simmer for a day
• 1/2 c canning salt
• 1 pint apple cider vinegar
• 3 tsp cinnamon
• 2 tsp ginger
• 2 tsp allspice
• 5 c sugar
• red food coloring

Simmer on low until desired thickness (about 3 hours).

Put in sterile bottles and process in steam for 15 minutes.

Grandma Johnson used to make this all the time and it’s one of Dad’s ultimate favorites.  He used to ask for jars of it for his birthday or Christmas.  He would guard the jars w/ his life and rationed it out.  Whenever he shared with us kids, he would make sure that we knew how good this stuff was and that we should appreciate it.  He uses it on everything from tacos to eggs.

Spice Sauce

from Dallas Temple Cafeteria

• 
  
• 1 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 3 Tbs cornstarch
• 1 tsp vanilla
• 1 c sugar
• 2 c water

Bring to a boil, stirring constantly until it thickens.
Add water to thin.
Serve with Bread Pudding.

Lemon Sauce

from Dallas Temple Cafeteria

• 
  
• Squeeze juice from 2 lemons and strain OR 4 Tbs lemon juice
• Add:
  • 1 1/2 c sugar
  • 3 Tbs cornstarch
  • 4 to 5 Tbs margarine
  • 2 to  2 1/2 c water

Bring to boil, stirring constantly until thickens.  Add water to thin.
Serve with Bread Pudding.

Bread Pudding

• 6 c scalded milk
• 6 Tbs butter, melted with milk
• 3 c bread cubes, packed
  • Soak together for about 5 minutes.
• 6 eggs
• 2 c sugar
• 1 Tbs vanilla
• 1/2 Tbs cinnamon
• 3/4 tsp salt
• 1/2 tsp nutmeg or allspice
• Mix together well.
• 3/4 c raisins
• Fold into mixture.

Pour bread mixture into egg mixture and mix together.
Pour into TWO 8x8 greased pans.
Bake for 1 hour & 25 minutes at 325 degrees.
Serve with Lemon Sauce or Spice Sauce.
***Updated on 8/10

Rufio’s Healthy Cookies

By Rufio

• 1 box of cake mix, any flavor you want
• 1 can (15 oz) plain pumpkin
• 1/2 bag (6 oz) chocolate chips (optional)

Mix together cake mix and pumpkin…that’s it, no water or eggs or oil.  Add chocolate chips.

Drop by spoonful onto sprayed cookie sheet and bake for 12-15 minutes at 350 degrees.

White Chocolate Popcorn

By Christine Downing

• 1 bag of microwave popcorn
• 2 – 3 squares white Almond Bark
• dot sprinkles

Pop popcorn in microwave according to directions on popcorn.  Pour popped popcorn into a large ziplock bag.

Melt chocolate squares in microwave for 30 second intervals (make sure it doesn’t burn) until chocolate is runny.

Pour chocolate over popcorn in ziplock bag.  Immediately add sprinkles while chocolate is still warm.  Seal bag and shake well to coat popcorn.

Let sit for a few minutes while chocolate hardens back up, then serve.

White Chocolate & Cinnamon Pretzels

By Holly Davis (blog)

• 9-10 cups of pretzels (a little bit less than a 16 oz bag)
• 1/2 cup oil
• 1/3 cup sugar + 1 1/2 tsp cinnamon
• 3 squares white Almond Bark, melted
• 3 squares chocolate Almond Bark, melted

Pour pretzels into large microwave safe bowl and drizzle with oil. Stir to coat. Add cinnamon sugar mixture and stir till all pretzels are evenly coated. Cook in microwave for about 3 minutes, stirring every 60 seconds. Spread into a single layer on waxed paper or cookie sheets. Let cool. Melt together white chips and oil till smooth, drizzle over pretzels. Let cool till chocolate is set.

Poppy Seed Chicken

By Courtney Nicks

• 6 cooked chicken breasts, cut into bite sized pieces
• 1 small can cream of chicken soup
• 1 1/2 c sour cream
• 1 Tbs poppy seeds
• 3/4 c margarine
• 1 1/2 pkg Ritz crackers

Cut up the cooked chicken into bite sized pieces and place in an ungreased 9 x 13 pan. Mix the sour cream and cream of chicken soup. Spread out evenly over the chicken. Melt the margarine and crush up the Ritz crackers. Mix the butter, crushed crackers and poppy seeds together. Spread cracker mixture evenly over the top of the creamy mixture. Bake uncovered for 30 minutes at 350 degrees.

Meatloaf

By Rufio

• 1 envelope dry onion soup mix
• 2 lbs ground beef
• 3/4 c plain dry bread crumbs
• 2 eggs
• 3/4 c water
• 1/2 c ketchup

In large bowl, combine all ingredients.  In a 13 x 9 baking or roasting pan, shape into loaf.  Bake for 1 hour or until done at 350 degrees.  .  Let stand 10 minutes.

Sis. Jones’ Chicken

By Connie Jones

• 6-8 chicken breasts (I cut mine in half)
• 1 bottle Catalina dressing
• 1 envelope dry onion soup mix
• 1 c apricot jam
• slivered almonds (sprinkle on top just before serving)

Mix dressing, soup mix and jam together and pour over the chicken in a 9x13 pan. Bake for 50-60 minutes at 350 degrees. Serve over rice or noodles.

Butterlicious Drop Sugar Cookies

• 2 3/4 c. flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• dash salt
• 1 c. butter, softened
• 1 1/2 c. sugar
• 1 egg (I used two)
• 1 tsp. vanilla
• 1/4 tsp. almond extract
• (I added a Tbs of milk b/c the mixture was too dry)

Sift together the flour, soda, baking powder, and salt. Cream together the butter and sugar. Add the egg and vanilla. Add the dry ingredients and blend until combined. Drop by teaspoonful onto a greased baking sheet. Bake for 8-10 minutes or until you see the color changing slightly along the edges at 375 degrees. Allow to sit on the pan for 2 minutes before cooling on a wire rack. Frost and decorate if desired.

Easy Decadent Truffles

 

• 1 pkg (8 oz) cream cheese, softened
• 2 c powdered sugar, sifted
• 2 c semisweet chocolate chips, melted
• 1 1/2 tsp vanilla

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about Shape into 1 inch balls.  Roll in cocoa powder, coconut, graham crackers, or whatever you want them coated in.

Non-Alcoholic Pina Coladas

Uncle Keith Brown

• 1 can frozen Bicardi pina colada mix
• 1/2 can (20 oz) can of crushed pineapple (with juice)
• milk
• ice

Blend in a blender and add more milk or ice to reach the consistency you want.

Rolo Pretzel Turtles

By Lori Jones Willeitner

• 1/2 bag pretzels (I like the square kind)
• 1 bag  Rolo’s
• walnuts or any type of nut you want

Unwrap Rolo’s and place one Rolo on each pretzel.  Place pretzel on baking sheet.

Bake for 10 minutes at 250 degrees.

Right after they come out of the oven, push a nut into the middle of each Rolo to squish it down.

Green Rice

By Sandy Johnson

• 3-4 c cooked rice
• 3-4 celery ribs
• 1 chopped onion (or several chopped green onions)
• 1 pkg chopped broccoli, cooked & drained
• 1 jar cheese whiz
• 1 can cream of mushroom soup
• 3 chicken breasts, cooked (save broth)
• slivered almonds

Sautee onions and celery until soft.

Add rice, chopped chicken, onions & celery, soup, cheese whiz, almonds, and enough broth to make it the consistency you want.

Mix well.  Salt & pepper to taste.  Pour into 9x13 pan.  Bake at 350 degrees until warm and bubbly.

Pumpkin Pie Dessert Squares

By Kristin Brixey (Berrett Pest Control)
CRUST:

• 1 yellow cake mix (reserve 1 cup)
• 1 egg
• 1 stick butter (melted)
• Mix together and press into a greased 9x13 pan.

FILLING:

• 1 lrg can pumpkin pie mix (not plain pumpkin)
• 2/3 c evaporated milk
• 2 eggs
• Mix and pour onto crust.

TOPPING:

• 1 c reserved cake mix
• 1/4 c packed brown sugar
• 2 tsp cinnamon
• Mix all together and sprinkle over filling.
• 1 stick of butter
• Cut butter into squares and dot the top of the filling with the butter pieces.

Bake for 50 – 60 min at 350 degrees or until knife comes out clean.
Top with whipped cream (optional).

Cream Cheese Bread Braid

By Jane Greenwood

Bread:

• 1 c sour cream
• 1/2 c sugar
• 1 tsp salt
• 1/2 c margarine
• Heat and then cool to lukewarm.
• 2 pkgs yeast
• 1/2 c warm water
• Sprinkle yeast over water.  Then add sour cream mixture along with:
• 2 beaten eggs
• 4 c flour 
• Mix well and cover tightly.  Refrigerate overnight.

Filling:

• 2 pkgs (8 oz) cream cheese
• 1/8 tsp salt
• 3/4 c sugar
• 1 beaten egg
• 2 tsp vanilla

Glaze:

• 2 c powdered sugar
• 4 Tbs milk
• 2 tsp vanilla

Next day, divide into 4 parts.  Roll out to 8x12.  Spread sour cream filling down the middle.  Roll up long and pinch edges and place seam down on greased cookie sheet.  Slit 2” intervals 2/3 of way to resemble bread: XXX.

Cover and let rise to double.

Bake 12-15 minutes at 375 degrees.  Glaze while warm.

Place 1/2 marshino cherry in center of braid.

(makes 4 loaves)

Scrapple

By Arleen Taft Johnson

• 1 lb pork sausage
  • Brown and then drain grease and set aside.
• 2 cans evaporated milk
• 2 c water
  • Bring to a boil.
• 2 c cornmeal
• 1/8 tsp pepper
• 1/4 tsp salt
  • Add to the boiling milk and water.  Boil for 5 minutes and stir constantly to avoid scorching.

Add sausage and pour into 2 greased bread pans.  Chill in the fridge overnight.

Slice into 1/4 inch slices and roll in cornflake crumbs. Fry in hot oil.
This is a recipe that came from Norway, and it’s a tradition to make it at Christmas every year.  We have it for Christmas breakfast after we open presents (right hand side of the picture).  Dad loves it so much that he’s been known to hide a few pieces of scrapple and then be eating it a few days later and we’re all jealous and want to know where he got it from!

Friendship Tea

• 1 c instant lemoned and sugared non-caffeinated tea
• 2 c Tang
• 1 c sugar
• 1 pkg dry koolaid lemonade mix
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves

Mix all ingredients together in an air-tight container.

Use 2 tsp of mix to each 1 c of hot water (or more if you like it stronger).

Pistachio Jello Salad

• 2 3 oz pkg Jello instant pistachio pudding
• 1 regular size can of undrained crushed pineapple (about 2 1/2 cups)
• 2 c miniature marshmallows (pastel colored)
• 1 c walnuts (optional)
• 2 9 oz tubs of Cool Whip

Stir the dry pudding mix and crushed pineapple (with juices) together.
Add Cool Whip, marshmallows, and nuts. Serve immediately or refrigerate.

Avocado Dipping Sauce

By Ashley Boice

• 1/4 c mashed avocado
• 1/4 c mayonnaise
• 1/4 c sour cream
• 1 Tbs milk
• 1 1/2 tsp white vinegar
• 1/2 tsp salt
• 1/8 tsp onion powder
• garlic powder & pepper to taste

Mix together.

Serve with Southwest Eggrolls

Southwest Eggrolls

By Ashley Boice

• 1/2 red (or green) bell pepper (chopped)
• 1/4 bunch green onions (chopped)
• 1 small can jalapenos (or if you don’t like spicy food you could use green chilies)
• 1 can black beans (rinsed)
• 1 c corn (frozen or canned)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 2-3 cooked chicken breasts (shredded)
• 1/2 brick Monterey jack cheese (grated)
• 8-10 flour tortillas

Mix all the ingredients together and put some in the tortillas and roll them up. Place on a cookie sheet and bake in the oven for 17-20 minutes at 400 degrees. Cover w/ foil for the first 15 minutes to prevent them from drying out and uncover for the last 2-5 minutes of baking.

Serve with Avocado Dipping Sauce recipe.

Bread Sticks With Seeds

By Nan Lunt

• 1 Tbs yeast
• 1 1/2 c warm water
• Dissolve yeast in water.
• 1 Tbs malted milk powder
• 1 Tbs honey
• 1 tsp salt
• 3 – 4 1/2 c flour

Mix ingredients together and let raise for 15 minutes.

Bake for 15 minutes at 400 degrees.

Can brush with beaten egg white or butter and sprinkle with sesame seeds, poppy seeds, etc.

Harvest Loaf

• 1/2 c butter
• 1 c sugar
• 2 eggs
• 3/4 c pumpkin
• 3/4 c chocolate chips
• 3/4 c walnuts, chopped fine
• Cream butter, then gradually add sugar.  Cream well.  Blend in eggs and beat well.
• 3/4 c flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• At low speed, add dry ingredients alternately with pumpkin.  Always begin and end with dry ingredients.
• Stir in chocolate chips and 1/2 c walnuts.

Put in prepared 9x5 greased pan.  Sprinkle with 1/4 c nuts.

Bake for 65 – 75 minutes at 350 degrees.  Let stand at least 6 hours before serving.

Bread Sticks

By Kris Luke

• 1 Tbs yeast
• 1 1/2 c warm water
• Dissolve yeast in water.
• 2 Tbs sugar
• 1/2 tsp salt
• 3 c flour
• Mix and knead ingredients for 3 minutes.  Let raise for 10 minutes.
• 1 stick butter
• Melt and put on cookie sheet.

Roll out dough on floured counter to size of cookie sheet.  Cut in strips.

Roll in melted butter and lay back in order on cookie sheet.  Sprinkle with garlic salt and parmesan cheese.

Let raise.  Then bake for 20 minutes at 375 degrees.

Corn Bread

• 2 pkgs Jiffy Corn muffin mix
• 1 can (14 oz) creamed corn
• 2 c sour cream
• 10 Tbs melted butter
• 6 eggs
• 1 Tbs sugar

Incorporate all ingredients until well mixed.
Pour into a greased 9x13 pan.
Bake for 45 – 50 minutes at 375 degrees.

Oatmeal Bread

By Nan Lunt

• 2 c boiling water
• 2 tsp salt
• 1/2 c molasses
• 1/2 c lukewarm water
• 5 1/2 c flour
• 2 Tbs shortening
• 1 c rolled oats
• 1 pkg (1 Tbs) yeast

Pour boiling water over oats.  Add shortening and cool.

Add molasses and salt.  Dissolve yeast in warm water and add to oat mixture.

Add flour and knead until smooth.  Cover and let rise until double.

Shape into loaves.  Bake for 40 minutes at 350 degrees.

Red Lobster Cheese Garlic Bread

By Lori Andrae

• 2 c Bisquick baking mix
• 2/3 c milk
• 1/2 c shredded cheddar cheese
• Mix until soft dough forms.  Beat vigorously 30 seconds.  Drop by teaspoonful onto ungreased cookie sheet.  Bake 8-10 minutes at 450 degrees.
• 1/4 c margarine or butter, melted
• 1/4 tsp garlic powder
• Mix butter and garlic powder.
• Brush over warm biscuits before removing from cookie sheet.

Bread

By Jolene Dawson

• 5 c warm water
• 4 tsp salt
• 2 Tbs yeast
• 1/2 c sugar
• 5 T oil
• 12 – 14 c flour

Add 1 c water to yeast and let sit.

Add 4 c water to salt, oil, sugar, 3-4 c flour and mix well.

Add yeast and the rest of the flour.

Knead slightly and then let sit w/ a damp cloth over it so it can raise.

Place in pans (4 large or 5 small).  Bake for 40 minutes at 350 degrees.

Steve’s Out Of This World Cookies

By Steve Cisneros

• 1 lb unsalted butter (not margarine)
• 2 c packed light brown sugar
• 1 c sugar
• 3 eggs
• 2 tsp vanilla
• Cream butter and sugars.  Add eggs and vanilla.
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 6 c flour, all purpose unbleached
• 4 c milk chocolate chips
• Add dry ingredients.

Bake for 8-9 minutes for 350 degrees.

Chili Chicken

• 16 oz uncooked medium noodles
• 1/2 c chopped onion
• 2 Tbs margarine
• 3 cans (10 1/2 oz) cream of mushroom soup
• 1 small can chopped green chilies
• 3-4 c chopped chicken
• 2-3 c shredded cheddar cheese
• 1 can (4 oz) pimento, chopped

Cook noodles as directed on package and drain.
In a large skillet, sautee onion until tender then stir in soup, pimento, chicken and green chilies.  Add the cooked noodles and mix together.
Put mixture in large casserole dish and top with shredded cheese.
Bake uncovered for 45-60 minutes at 350 degrees.

Hot Sausage Cheese Puffs

By Sandy Johnson

• 1 lb hot sausage
• 1 lb shredded sharp cheddar
• 3 c Bisquick
• 3/4 c water

Fry sausage, crumbling, until meat is no longer pink.  Drain.  Spoon into bowl and cool.  Add remaining ingredients and mix until just blended.  Roll into 1 inch balls and place on cookie sheet 2 inches apart.

Bake for 12-15 minutes at 400 degrees.

Mint Chocolate Chip Cookies

By Ashley Day

• 2/3 c shortening
• 2/3 c butter
• 1 c sugar
• 1 c brown sugar
• 2 eggs
• 2 tsp vanilla
• Combine sugar, shortening, butter and mix until smooth.  Stir in eggs.  Add vanilla.
• 2 2/3 c flour
• 1 tsp baking soda
• 1 tsp salt
• 1 pkg (6 oz) Andes mint chocolate chunks
• Add flour, soda and salt.  Mix well.  Add chips.

Bake on ungreased cookie sheet for 8-10 minutes at 375 degrees.

Sweet & Sour Chicken

By Megan Brenner Tolman

• 4-8 chicken breasts, cut into bite sized pieces
• 1 beaten egg
• cornstarch
• cooking oil
• Dip chicken pieces into egg, then roll in cornstarch.
• Fry chicken in small amount of oil until just browned.
• Place chicken in baking pan.
• 1 1/2 c sugar
• 1/2 c ketchup
• 2 Tbs soy sauce
• 1 c vinegar
• 1 tsp garlic powder
• Mix together and pour sauce over cooked chicken.

Bake uncovered for 1 hour at 325 degrees, turning chicken every 15 minutes.

Sausage Dip

By Trish Eardley (Prosper)

• 1 lb sausage
• 1 medium onion, chopped
• 1 green pepper, chopped
• Cook all together in skillet until sausage is done.
• 8 oz cream cheese
• 1 container (16 oz) sour cream
• Put in crock pot.  Add sausage mix.

Can serve w/ diced roma tomatoes or green chilies.

Tasty Chicken Soup

By Michelle Hinckley

• 2 quarts water
• 8 skinless boneless chicken breast halves
• 1/2 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 2 Tbs dried parsley
• 1 Tbs onion powder
• 5 cubes chicken bullion
• Combine ingredients in large pot.  Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear.  Remove chicken and reserve broth.  Shred chicken.
• 3 Tbs olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 jar (16 oz) salsa
• 2 cans (14.5 oz) peeled and diced tomatoes
• 1 can (14.5 oz) whole peeled tomatoes
• 1 can (10.75 oz) condensed tomato soup
• 1 Tbs chili powder
• 1 can (15 oz) whole kernel corn, drained
• 2 cans (16 oz) chili beans, undrained
• 1 container (8 oz) sour cream
• In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.  Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups of broth you set aside.  Simmer 30 minutes.

White Chicken Chili

By Eric Johnson

• 1 lb boneless skinless chicken breasts
• 1 Tbs vegetable oil
• 1 small white onion, diced
• 6-8 cloves of garlic (or 3-4 Tbs minced garlic from jar)
• 1 can (7 oz) diced green chilies, strained
• 2 cans (15 oz) white beans, unstrained
• 4 c chicken broth
• 1 tsp chicken bullion granules (or 1 cube)
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1/2 – 1 tsp cayenne
• 1 c sour cream, plus additional for topping if desired
• 2 c shredded monterey jack cheese
• fresh cilantro, chopped
• roma tomato, chopped

Boil chicken and shred into pieces.  Set aside.
Sautee onion and garlic in oil until onion is translucent.  Add chicken, chilies, beans, broth, bullion, cumin, oregano, and cayenne.  Simmer 30-45 minutes.
Add 1 c sour cream and cheese (a little at a time so cheese doesn’t clump).
Serve in bowls and top w/ cilantro, tomato, and additional sour cream.

Slow Cooker Tex-Mex Chicken

By kraftrecipes.com

• 1 lb boneless skinless chicken breasts, cut into 1 inch strips
• 2 Tbs (1/2 of 1 1/4 oz pkg) taco seasoning
• 2 Tbs flour
• 1 each green and red bell pepper, cut into 1 inch strips
• 1 c corn
• 1 1/2 c mild salsa
• 1 c shredded cheese

Toss chicken with taco seasoning and flour in slow cooker.  Stir in veggies and salsa.  Cover with lid.
Cook on low 6 to 8 hours (or on high 3 to 4 hours).
Stir just before serving. Top with shredded cheese.

Soft Snickerdoodle Cookies

By food.com

• 1 c butter
• 1 1/2 c sugar
• 2 large eggs
• Mix well in a large bowl.
• 2 3/4 c flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• Blend dry ingredients into butter mixture.
• 3 Tbs sugar
• 3 tsp cinnamon

Chill the dough and a cookie sheet in fridge for about 10-15 minutes.

Meanwhile, mix sugar and cinnamon in a ziplock bag.  Scoop 1 inch balls of dough into sugar/cinnamon mixture and coat dough well.

Place on ungreased baking sheet and bake for 10 minutes at 350 degrees.

Easy Toffee

By Liz Francis

• 1/2 c butter (1 stick)
• 1/2 c packed light brown sugar
  • Over medium heat, bring to a boil and cook for 3 minutes withOUT stirring.
• 35 saltine crackers
• 1 pkg (8 squares) Baker’s choice chocolate, finely chopped
• chopped walnuts (optional)

Line a cookie sheet with tinfoil and put the saltine crackers on the tinfoil in one layer making sure they all touch each other (will not fill up the whole pan).

Pour the butter and sugar mixture over the crackers and spread into an even layer.

Bake for 4-7 minutes at 400 degrees.

Remove from oven and sprinkle with chocolate.  Wait 1 minute for chocolate to melt a little bit and then spread chocolate into an even layer.

While chocolate is still spreadable, sprinkle nuts or coconut or any other toppings you want on chocolate.

Allow to cool and then break into pieces.  This makes a great treat around the holidays and I put chopped up peppermint candy canes on the chocolate.

Thai Chicken & Sugar Snap Peas

By kraftfoods.com

• 3/4 c Italian dressing (divided)
• 1 lb chicken breasts, cut into strips
• 2 Tbs crunchy peanut butter
• 2 Tbs honey
• 2 Tbs soy sauce
• 1 bag fresh sugar snap peas
• 8 oz spaghetti, cooked, drained

Pour 1/4 c Italian dressing over chicken.  Marinate for 1 hour in fridge.  Cook and stir chicken in large skillet until cooked through.  Add snap peas and cook an additional 3 minutes or until chicken is cooked through.
Mix remaining 1/2 c dressing, peanut butter, honey, soy sauce with whisk until well blended and set aside.
Remove skillet from heat and add dressing mixture and spaghetti.  Toss lightly and serve immediately.

Artichoke Dip

By Kelly Cloward (Craig’s wife)

• 2 cans artichoke hearts
• 2 c mayonnaise
• 1 1/2 c fresh parmesan grated cheese
• 2 c monterey jack cheese
• 1 c cheddar cheese
• 2 c diced green chilies
• garlic salt to taste

Mix all together and put in a greased 9x13 pan.

Bake for 20-30 minutes at 350 degrees.

Sopapilla Cheesecake

By Chantal Jones

• 2 pkgs (8 oz) cream cheese
• 2 pkg crescent rolls
• 1 1/2 c sugar (divided into 1 c and 1/2 c)
• 1 tsp vanilla
• 1/2 stick margarine or butter
• cinnamon

Line a sprayed 9x13 pan with one package of crescent rolls.
Mix cream cheese with 1 c sugar and vanilla.  Spread on top of rolls.
Cover that with other pkg of crescent rolls.
Melt butter and mix with other 1/2 c sugar.  Pour on top and sprinkle w/ cinnamon.
Bake for 30 minutes at 350.  Serve warm.  Refrigerate left overs.
This recipe can also be halved and baked in an 8x8 pan.

White Chocolate Macadamia Nut Pie

By Kristin (Berrett Pest Control)

• Ganache
• 3/4 c semi-sweet chocolate chips
• 1/2 c heavy whipping cream
• Melt over low/medium heat in a double boiler and set aside.  Let cool.
• Filling
• 6 1/2 oz cream cheese, softened
• 1/3 c sugar
• 1/3 c heavy cream
• 3/4 c (whipped soft)
• 6 1/2 squares (1 oz) white baking chocolate (melted)\
• 2/3 c roasted chopped macadamia nuts
• Beat cream cheese and sugar until smooth.  Mix in cream.  Add melted chocolate and nuts and mix until incorporated.  Fold in whipped cream.  Spread into pie shell and freeze.
• Garnish
• 1 1/2 c heavy cream
• 1/4 c powdered sugar
• 1 or 2 oz chopped macadamia nuts
• Beat cream and powdered sugar till stiff peaks form.  Place in piping bag and pipe entire top of pie.

To finish:  warm ganache in microwave for 10 seconds.  Pour over frozen pie.  Pipe garnish on top of pie and sprinkle w/ chopped nuts and shave a little semi-sweet chocolate over the top.

Pecan Pie

By Sandy Johnson

• 3 eggs
• 2/3 c sugar
• 1/2 tsp salt
• 1/3 c butter or margarine, melted
• 1 c light corn syrup
• 1 – 1 1/2 c pecan halves

Beat eggs, sugar, salt, butter, and syrup with beaters.
Stir in nuts and pour into pastry-lined pie pan.
Bake for 40 – 50 minutes at 375 degrees, or until filling is set.

Pie Crust

By Aunt Sandy

• 2 1/2 c flour
• 1 c shortening
• 1 tsp salt
• Cut with pastry cutter until granulated.  Mix together.
• 1/4 c cold water
• 1 egg
• 1 Tbs white vinegar

Mix together with flour mixture until a ball forms.

Roll out.

Makes 1 –1 1/2 shells.

Peanut Butter Bars

By Vicki Bruderer

• 1 2/3 c graham cracker crumbs
• 2 sticks melted margarine
• 1 lb powdered sugar
• 1 – 1 1/2 c peanut butter
• Mix and press into an ungreased jelly roll pan.
• 12 oz milk chocolate chips
• Melt in microwave, stirring every 30 seconds so it doesn’t burn.
• Spread melted chocolate chips over peanut butter mixture.

Go-To Cream Cheese Frosting

By Gena (a blog I found)

• 4 oz cream cheese
• 1 stick butter
• 1 tsp vanilla
• 2 c powdered sugar

Beat together until smooth.

Killer Pumpkin Bars

By Gena (a blog I found)

• 2 c sugar
• 2 sticks butter (room temp)
• 2 c canned pumpkin (one 15 oz can)
• 4 eggs
• 2 c flour
• 2 tsp baking soda
• 1 tsp each of cinnamon, nutmeg, allspice, ginger, and ground cloves
• 1/2 tsp salt

Cream butter and sugar until smooth.  Add pumpkin and eggs and beat until smooth.  Add dry ingredients and mix well.
Spread mixture into a greased 15x10x1 pan.  Bake for 20-25 minutes for 350 degrees or until toothpick comes out clean.
ICING:

• 4 oz cream cheese
• 1 stick butter
• 1 tsp vanilla
• 2 c powdered sugar

Beat together until smooth.

Never Fail Sugar Cookies

By Kristin Nelson

• 1 c margarine
• 1 c sugar
• 3 eggs
• 2 tsp vanilla
• 3 1/2 c flour
• 3 tsp baking powder

Cream together margarine and sugar.  Add eggs and vanilla.  Stir in flour and baking powder.  No need to chill dough.  Roll dough out to 1/4 inch thick and cut w/ cookie cutters.

Place on an ungreased cookie sheet.

Bake for 8-10 minutes at 350 degrees.  Cookies should NOT look browned.

Honey Lime Enchiladas

• 1/3 c honey
• 1/4 c lime juice
• 2 tsp chili powder
• 2 garlic cloves or 1/2 tsp garlic powder.
• Mix together
• 2 large chicken breasts
• Cook and then shred chicken and marinate in honey/lime mixture.
• 12 tortillas*
• 2 c cheese
• 1 can (14 oz) green enchilada sauce
• 1/2 c heavy cream

Put some chicken and cheese in tortillas. Roll and place seam side down in pan. Mix chili sauce w/ heavy cream and put a little bit in the bottom of a 9x13 pan. After all the enchiladas are in the pan, pour the rest of the sauce over the enchiladas. Top with cheese and bake for 30 minutes at 350 degrees.
*If you use corn tortillas instead of flour, prepare corn tortillas by heating tortillas in a small skillet sprayed w/ some cooking spray until they are soft and flexible.

Mini Cheesecakes

By Sandy Johnson

• 24 Vanilla Wafers
• 3 pkgs (8 oz) softened cream cheese (low fat, but NOT fat free)
• 1 c sugar
• 1/4 tsp nutmeg
• 1 tsp vanilla
• 3 eggs

Mix all ingredients except for wafers.  Line muffin tins. 
Place 1 wafer in bottom and fill 2/3 full with filling. 
Bake for 20-25 minutes at 325 degrees. 
Top with any pie filling you want.

Butterhorn Rolls

By Karen Harris

• 1 c butter, melted
• 1 c sugar
• 2 tsp salt
  • Cream in sugar and salt to melted butter.
• 6 eggs, slightly beaten
• Add eggs to sugar and butter mixture.
• 2 c flour
• Add to wet mixture.
• 2 Tbl yeast
• 2 c warm water
  • Dissolve yeast in warm water and add a pinch of sugar.  Allow to double in size, about 10 – 15 minutes.  Add to dough mixture and mix with whisk by hand (do not use machine or electric mixer) well.
• 6 c flour
• Add remaining flour to mixture.  Let raise for about 45 – 60 minutes.
• additional butter, melted

Divide dough in 4ths. Roll out into a large circle (about 1/4 inch thick) and brush with a little bit of additional melted butter.

Cut in 12ths. Roll and form into crescent shapes and place on buttered cookie sheets (you just need to butter the pans once, not every time in between).

Let raise for 10 minutes. Bake for 8-10 minutes on 400 degrees.

Ashley’s Fudge

By Ashley Johnson

• 1 1/2 sticks margarine or butter
• 3 c sugar
• 2/3 c evaporated milk
• 1 jar (7 oz) marshmallow creme
• 1 pkg (12 oz) semi-sweet chocolate chips
• 1 tsp vanilla
• 1 c nuts (optional)

Lightly grease 9x13 pan.

Mix margarine, sugar, and milk in pan and bring to boil on medium heat for 5 minutes, stirring constantly.

Remove from heat and stir into chocolate chips until melted.

Add remaining ingredients.  Mix well, pour into pan and let cool.

Caramel Popcorn

By Lisa Johnson

• 1 stick butter
• 1 lb brown sugar
• 1 c light Karo syrup
• 1 can sweetened condensed milk

Cook to soft ball and pour over air popped corn (no microwave popcorn).

Chocolate Covered Peanut Butter Balls

By Mary Johnson

• 2 sticks butter
• 2 c peanut butter
• 5 1/2 – 3/4 c powdered sugar
• 1 tsp vanilla
• Work together and form into balls.  Put in freezer.
• 1 pkg (12 oz) semi-sweet chocolate chips
• 1/2 brick parafin
• Melt in double boiler.

Take frozen balls and dip in chocolate.  Place on cookie sheet w/ wax paper and refrigerate until chocolate is firm.

Pizza Cookie

By Mom Brown (Aunt Jana’s MIL)

• 1/2 c shortening
• 1 c sugar
• 2 eggs (beaten)
• 1/2 tsp vanilla
• 2 1/4 c flour
• 1/4 tsp salt
• 2 Tbs baking powder

Spread on round pizza pan.  Bake for 12 minutes at 360 degrees or until golden brown.

Spread with cool whip and decorate with favorite fruit.

Cool and cut like a pizza.

Creme de Menthe Brownies

By Ann Buck

• 1/2 c margarine (room temp)
• 3 c powdered sugar
• 2 Tbs creme de menthe
• Beat well w/ electric mixer and spread over already baked and cooled brownies.
• 1 c semi-sweet chocolate chips
• 6 Tbs margarine
• Melt in a saucepan over low heat until melted and smooth.  Let cool and pour over creme de menthe layer and spread evenly.
• Before glaze sets, sprinkle with coarsely chopped Andes green mints.

Grandma Johnson’s Chocolate Chip Bread

By Arleen Taft Johnson

• 2 c margarine
• 4 c sugar
• 6 c applesauce
• 4 eggs
• 10 c flour
• 1 1/2 tsp salt
• 3 tsp cloves
• 3 tsp cinnamon
• 2 tsp nutmeg
• 4 tsp baking powder
• 1 lb raisins
• 1 lb chopped walnuts
• 4 tsp baking soda dissolved in 1/4 c warm water
• 4 pkg (12 oz) milk chocolate chips

Cream the butter and sugar.  Add eggs.  Mix well.  Add dry ingredients sifted together alternately with the applesauce.  Add soda mixture, fruit, and nuts.  Mix well.  Put in greased pans.
Bake for 2 hours at 275 degrees.
Yields 6 loaves.

Coconut Chocolate Chip Cookies

By Eric Johnson

• 1 c butter
• 2 eggs
• 3/4 c sugar
• 3/4 c brown sugar
• 2 c flour
• 1 tsp baking soda
• 1 tsp salt
• 1 Tbs hot water
• 1 tsp vanilla
• 2 c coconut
• 2 c old fashioned oatmeal
• 1 pkg (12 oz) chocolate chips

Cream wet ingredients then add dry ingredients.

Bake until lightly brown at 375 degrees.