Christmas Crack

 "Freaking Awesome"
by Marilee Gaughan

• 2 c pretzel squares
• 2 c tortilla chips (you can use red & green to make it look more festive)
• 1 c rice Chex cereal
• 1 c wheat Chex cereal
• 1 c almonds
• 1 c sesame sticks (find them at Kroger or Winco in bulk)

Mix together in a big bowl.

• 2 sticks butter
• 1 c brown sugar
• 1 Tbs soy sauce
• 2 Tbs corn syrup
• 1 tsp seasoned salt
• 1 tsp cayenne powder

Melt together (stirring constantly).

Mix the sauce together with the other ingredients. Bake at 250* for 1 hour. Stir every 15 minutes Lay out to cool.

Korean ground beef noodles

Prep time: 10 mins
Cook time: 10 mins

Ingredients

• 8 oz Spaghetti
• 1 Tablespoon Canola or Vegetable Oil
• 1 Pound Ground Beef (or ground chuck)
• 4 Cloves Garlic (minced)
• ½ Cup Soy Sauce
• ½ Cup Orange Juice (*I think you should reduce the orange juice to 1/4 cup)
• ½ Cup Brown Sugar
• ¼ Cup Sweet Chili Sauce
• 2 teaspoons Toasted Sesame Oil
• 1 Tablespoon Cornstarch
• 2 Green Onions (sliced, plus more for garnish)

Directions
1. Bring a large pot of heavily salted water to boil and cook the spaghetti to al dente according to the package instructions. Drain and set 

2. Heat the oil in a cast iron pan over medium high heat. Add the ground beef and garlic, using a meat chopper to break up, cook until browned all the way through, about 3-5 minutes, then drain grease.
3. Whisk together the remaining ingredients and glass measuring cup.
4. Pour the ingredients all over the beef and simmer until thickened slightly.
5. Serve over the cooked spaghetti and garnish with green 

Malva Pudding

CAKE INGREDIENTS

• 2 c flour
• 1 1/2 c sugar
• 1 tsp salt
• 2 eggs
• 1/2 c water
• 1 can (14 oz) fruit cocktail with juice
• 2 tsp baking soda
• 3 tsp baking powder
• chopped nuts (optional)

SAUCE INGREDIENTS

• 1 c sugar
• 1 can evaporated milk
• 1 tsp vanilla extract
• 2 Tbl butter

Cake Directions:
Mix all the dry ingredients. Beat the eggs then add to the dry ingredients and add the fruit cocktail with the juice. Mix well.

Grease a 9x13 pan. Bake at 350* for 30 minutes.

Remove cake from oven & poke several holes (so sauce can soak in when poured over cake).

Sauce Directions:

Boil the sugar & evaporated milk for 5 minutes.
Remove from heat and add the vanilla & butter.
Pour over the baked tart while the cake is still warm.

Refrigerate left overs.

OPTIONAL: Serve with ice cream, pudding, or whipped cream.

Easy No Bake Cheesecake

 By Jana Brown

• 1 8oz package of cream cheese (softened/room temperature)
• 1 can of sweetened condensed milk
• 1 tsp of vanilla
• 1/3 cup of lemon (or lime) juice

Mix until creamy smooth (use an immersion blender if you have one).

Pour into a graham cracker pie crust & refrigerate until cheesecake is set and ready to serve.

Creamy chicken noodle soup recipe

Fill stock pot about 1/3 full of water

Bring to a boil
Add a large pkg. of chicken tenders
Salt, pepper and foxpoint (1 teaspoon or more) to taste
Cook until no longer pink. Remove and shred.
Add to the boiling water in this order:
Diced onion 🧅
Diced celery
Diced carrots 🥕
1 bag frozen “homemade noodles”  ( I get these at Kroger’s in Texas, Smith’s  in Utah)
Potatoes 🥔
Cook until just tender. Don’t over cook.
Add chicken back in and 1 quart heavy whipping cream.
Heat until just hot. Don’t boil.

ENJOY.
The longer it sits the thicker it gets as the noodles absorb the cream. Add milk or more cream to thin to desired consistency.

Jana’s Juicy Rice Krispie Treats

 By Jana Brown

1 stick of butter, melted 🧈 

24 oz mini marshmallows (I just used a 16 oz & 10 oz bag)

7 - 8 cups Rice Krispie cereal

Melt the butter in a BIG microwave safe bowl. Add the marshmallows & stir to coat them in the melted butter. Microwave for 30 seconds & then stir. Continue microwaving for 30 seconds & stirring in between just until all the marshmallows are melted & smooth. Add the 7 or 8 cups (7 if you like them super juicy or 8 if you don’t like as much marshmallow mixture). Stir together to combine.

Spray a 10 x 15 jelly roll pan with Pam spray. Put some Pam spray on your hands & press the mixture evenly into the jelly roll pan. By the time you wash the bowl and spoon, the Rice Krispie treats will be ready to enjoy.

Spinach Salad

• 1 lb washed fresh spinach
• 1 c craisins
• 3/4 c toasted slivered almonds
• 1 TBS toasted sesame seeds

Toss together. Right before serving, dress with this poppy seed dressing.

Man Pleasing Chicken

by Witty In the City

• 1 package of chicken thighs
• 1/2 c Dijon mustard
• 1/2 c maple syrup
• 1 TBS rice/rice wine vinegar
• Fresh rosemary
• Salt and pepper

Preheat your oven to 450º F. Then mix together Dijon mustard, maple syrup, and rice/rice wine vinegar. Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. (Six thighs came in my package, which made enough to serve 3 people.) Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary.

Roasted Nut Granola

ESTIMATED AMOUNTS

• 1 c coconut flakes
• 2 c raw macadamia nuts
• 4 c raw cashews
• 1 1/2 c slivered almonds
• 3/4 c assorted seeds
• 1 c raisins
• 2 TBS coconut oil
• 2 TBS honey
• 1 1/2 tsp salt

Toast coconut 350 degrees for about 5 min. Watch closely. It burns quickly. Remove to a large bowl. Using the same pan, lay out the nuts with the larger ones around the edges. They toast more quickly than the ones in the middle. In the microwave melt the coconut oil, honey and salt.  Mix well then drizzle over the top of the mixed nuts. Toast in oven for about 6 min. 

While still hot stir to coat everything with the honey mixture. Add the raisins to the cooled coconut. When the nuts have cooled down mix everything together. When completely cooled, store in an airtight container. ENJOY!!!

Roasted Cauliflower

1. Preheat oven to 450 degrees.
2. Trim head of cauliflower and cut into 1” stakes
3. Place on a cookie sheet that has been brushed with olive oil.
4. Brush to top of the “stakes” with olive oil  then sprinkle with salt and pepper.
5. You can adjust seasonings according to your personal preferences.
6. Bake for 20- 25 minutes, turning once.
7. Cauliflower should be a dark, golden brown when baking is completed.

Mandarin Salad

by Lion House Cookbook

• 2 quarts of Greens 
• 2-3 ribs of celery, cut on the diagonal 
• 1 can mandarin oranges, drained 
• 2-3 green onions, cut on the diagonal 
• 1 cup red grapes, cut in half 
• ½ cup coarsely chopped pecans

Toss all the ingredients together. Add the dressing right before serving.

DRESSING

• 2 Tablespoons sesame seeds, toasted 
• 3 Tablespoons sugar or honey 
• 1 Teaspoon salt & pepper 
• ¼ Cup salad oil 
• 2 Tablespoons vinegar 

Mix together, shake well before serving. To toast sesame seeds, measure onto a baking sheet or pie tin, Bake in 350-degree oven for about 10 minutes. Stir occasionally. You don’t want them brown, just golden. 

Mormon Crack

by Linda Scott

• 1 box rice Chex
• 1 box Corn Chex
• 1 box Crispex
• 1 box Golden Grahams
• 1 bag shredded coconut
• 1 bag slivered almonds
• 3 sticks of butter (do not use margarine)
• 2 cups corn syrup
• 2 cups of sugar

You’ll need 2 LARGE bowls to mix this.

Mix dry ingredients evenly in the 2 bowls.

Heat the butter, corn syrup, and sugar to boiling. Then let it boil for 1 1/2 - 2 minutes.

Pour evenly over the dry ingredient mixture and stir well.

If you have any left over, store in an air tight container.

Fried Cabbage, Ham, & Noodles

• 2 1/2 cups diced cooked ham (or bacon) cubed small
• 2 cups white onions diced
• 1 clove minced garlic
• 1 medium sized cabbage diced
• 1 ½ teaspoon salt
• 1 Tablespoon black pepper
• 1 pint heavy cream
• ¼ cup water
• ¼ flour
• 8 Tablespoons butter, divided
• 8 ounces dry egg noodles (cooked as directed and drained)

In a large skillet, over medium heat cook ham, onions and garlic in 3 Tablespoons of the butter until they start to slightly brown.

Add cabbage, water, salt and pepper.  Mix then cover and reduce heat.  Cook for about 8-10 min.

Once the cabbage is tender, add the drained noodles.

Make a rue with the remaining butter & 1/4 c flour. Stir in 1 pint of heavy cream. Pour over the cabbage. Stir until thickened and serve.

Homemade Salsa With Canned Tomatoes

by Sherry Whyte

• 1 large can skinned and dices tomatoes
• 6 green onions
• 1 small can green chilies
• 1 clove minced garlic
• 1 chopped and seeded jalapeno
• 1 to 2 Tbsp. chopped fresh cilantro
• 2 dashes of cumin
• 1 squirt of bottled lemon juice
• Approx. ¼ tsp. Salt and pepper
• Approx. 1-2 Tbsp. sugar
• (Optional 1-2 Tbsp. chopped red onion) 

Put half of the tomatoes (mostly juice) and all the other ingredients in the blender. Pulse until desired consistency. Stir in the rest of the tomatoes. Chill several hours before serving with chips. 

All ingredients are to your taste & liking. This is how we did it.

Green Sauce

by Lisa Johnson

These are all "to taste"

• 1 cup mayonnaise
• 1 cup sour cream
• 1 large handful of fresh cilantro
• 1 teaspoon minced garlic
• 1 or 2 tablespoons dry ranch dressing mix
• 1 cup salsa verde
• juice from a small lime

Put the cilantro in the bottom of a blender. Add the rest of the ingredients in any order. Blend until smooth.

We use this on tacos, enchiladas, nachos, etc.

Philly Cheesesteak Sandwiches

by Lynette Wright

• 1 medium onion, cut into slivers
• 1 red bell pepper, cut into slivers
• 1/2 lb (or 1 lb if you like a lot of meat) of roast beef lunch meat, cut into squares
• 2 Roma tomatoes (cut into pieces)
• 1 small carton of mushrooms
• 1 package of provolone cheese (we used the sliced kind you would put on a sandwich)
• 1 package of hoagie buns

Cook the onions and bell pepper in a deep saute pan on high heat until tender (we had to add a few tablespoons of water to keep them from burning). Add the squares of roast beef lunch meat to the pan and heat until meat is warm. Add tomatoes and mushrooms, and cook until mushrooms are wilted and soft.

When all the veggies are tender and the meat is heated through, top the whole thing with the slices of provolone cheese. Turn off the heat once the cheese melts and serve in hoagie buns.

If you want to see pictures, you can click here: http://lisa-marie-johnson.blogspot.com/2009/01/philly-cheese-steaks.html

Mexican Sour Cream Rice

adapted from Mum's The Word

• 2 cans (14 ounce) chicken broth
• 2 cup uncooked rice - we like Jasmine (NOT MINUTE RICE)
• 2 cup sour cream
• 8 ounces diced green chilies
• 2 cup shredded Monterey jack cheese
• 2 cans (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
• 1/2 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/4 small can diced jalapenos

1. Preheat oven to 350 degrees.
2. In a large pot, bring the rice and chicken broth to a boil.
3. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
4. Spray an 9x13 square casserole dish with non-stick spray set aside.
5. Once rice is done, all chicken broth will be absorbed.
6. Turn off burner and place pot on a cool burner.
7. Add to the rice the sour cream, green chiles, 1 cup Monterey Jack cheese, corn, jalapenos, and cilantro. Mix well.
8. Season with salt and mix again.
9. Pour rice mixture into prepared casserole dish, and top with remaining 1 cup of cheese.
10. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
11. Serve immediately!

This is delicious & spicy (especially the next day).

Pumpkin Pecan Cobbler

adapted from Lauren's Latest

2 cup + 6 tablespoons all purpose flour

4 teaspoons baking powder

1 tsp salt

1 1/2 cup granulated sugar

2 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

1 cup pumpkin puree

1/2 cup milk

1/2 cup melted butter or vegetable oil

3 tsp vanilla

TOPPING

• 1 cup granulated sugar
• 1 cup brown sugar
• 1/2 cup chopped pecans
• 3 cups very hot water

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 9x13 casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Shrimp Boil

by Kerry & Lisa Johnson

• Fill pot with water about 2/3 full add 1/3 pkg of seasoning. 
• Bring to a full rolling boil. 
• 5 lbs red potatoes (cook for 15 min)
• 10 ears Corn on the cob (break in 1/2 or 1/3) (cook for 5 min)
• PLUS small onions (optional)
• 1 pkg Costco sausages cut in thirds (cook for 5 min)

Turn off burner

• Add 1 to 2 pkgs thawed (peeled with tails on) shrimp (cook for 2 min) Do not over cook them or they will be rubbery 

Immediately drain and serve on a tin-foil covered table.

We put the condiments (real butter, BBQ sauce, cocktail sauce, etc) right onto the tinfoil.

Clean up is a breeze ... put all the trash in the middle, roll up the tinfoil, and throw it away!

Spicy Corn Dip

• 1 can black beans
• Rinse and drain well. Spread in the bottom of a greased/sprayed 8x8 oven safe pan.
• 2 cans whole kernel corn (drained)
• 7 oz can green chilies
• 1 c mayonnaise
• 1 c sour cream
• 16 oz shredded cheddar cheese
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 2 TBS chopped jalapeno
• Mix together and pour on top of black beans (DO NOT STIR).

Bake at 350 degrees for 20 min.

Serve with chips or crackers.