Recipes ala Mode

Food Storage

2009-01-23T11:02:00.000-08:00

Here is another food storage site that you might enjoy. It's called Safely Gathered In. It's about getting your food storage together, using it and 72 hour kits. It has some wonderful recipes and is just a great resource for your food storage needs. I have put it down with the other food storage links.

Food Storage Made Easy

2008-10-21T10:00:00.000-07:00

I have found another great website for you ladies. This is food storage made easy. From the quick glance that I have taken it looks to be very useful for anyone that is just starting out with food storage. There may be some thing there for any one that is more "advanced" in food storage, I'm not sure yet, I haven't fully checked out the site. Anyway I have added the site to the links to the left and here for your convenience. Food Storage Made Easy

Another Great Site or 2 or 3

2008-10-02T08:41:00.000-07:00

Ladies I wanted to give you another website that is just as great as the Everyday Food Storage site. This one is recipes for the crockpot. As a matter of fact it's a crockpot recipe for everyday of the year. There seem to be come really interesting recipes that I would love to try and have added them to my menu for the month of October. This site is called A Year of Crock Potting. Enjoy!

P.S. I have also put it in the links list down the right side of your screen.

P.P.S. In case any of you are interested, I have started my own recipe blog with the new recipes that we try and some of our all time favorites. I hope someday to have my entire cookbook up, but for now it's just getting started and a little small. The site is called Yummy Deliciousness!

New Website Just Added

2008-09-30T11:58:00.000-07:00

Hey ladies....

I just thought I would write you a little note here to let you know that I added a new website to the right with the other links (under More Recipe Sites). This new website is everyday ways to use your food storage. I know alot of your will really enjoy it.

Christy

Scones- Indian Fry Bread

2008-07-23T20:36:00.000-07:00

By Julie Gibson
1 cup mashed potatoes
2/3 cup sugar
4 cups scalded milk
1 tsp. soda
2 tsp. baking powder
1 cup warm water
1 cup shortening
1 pkg. fast raising yeast
2 tsp. salt
12 cup flour
This makes a lot so I usually cut the rec. in half. Add the scalded milk to the shortening, sugar, mashed potatoes ( add yeast mix & warm water) to form a mix in a very large bowl. Next add dry ingredints by ONLY 4 cups flour. Kneed the dough continue to add flour until you’ve added about 12 cups. Roll out pieces & deep fry in oil.
Use your favorite Taco ingredints or eat with butter & honey

Chicken Salad with a twist

2008-07-07T11:28:00.000-07:00

From: Joan Doudna

6 oz. pkg. corkscrew macaroni
3 cup diced cooked chicken
½ cup Italian dressing
½ cup mayonnaise
3 Tbs. lemon juice
1 Tbs. prepared mustard
¾ cup ripe olive wedges
1 cup diced cucumbers
1 cup celery, diced
¼ tsp. pepper
Salt to taste
1 med. Onion, finely chopped
Cook macaroni following pkg. direction. Mix cooked chicken & Italian dressing with hot macaroni. Cool. Blend mayo, lemon juice, & mustard & stir in chopped onions, olives cucumbers, celery & pepper. Add to macaroni mixture. Chill 2 hours or more. Serve in lettuce cups. Makes 8 servings.

Pork Chops in Mushroom Gravy

2008-07-07T10:36:00.000-07:00

From: Nancy Gibson

1 large can mushroom soup

1/2 can milk

1 medium container of sour cream

1 pkg. pork chops (4-6)

Brown pork chops in skillet. Mix all other ingredients together and pour over top of pork chops. Cook on medium heat until chops are tender, serve over rice or mashed potatoes.

Roasted Vegetable Salad

2008-07-07T07:57:00.000-07:00

From: Christy Hinton

Lorna requested this recipe for the website. I brought it to the ward activity at the sand dunes.

oven roasted asparagus & broccoli*

mozzarella cheese cubed**

Combine all ingredients and let set for a while in the refrigerator. It really tastes good after it marinates in the refrigerator for a day or so.

*oven roasted vegetables - this recipe comes from Rachel Ray but you can roast them any way you want

1/4 c. olive oil

5-6 cloves garlic, finely chopped

1 tbsp. chili powder

1 tbsp. grill seasoning blend

1 large head broccoli, cut into thin, long spears

Combine olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17-20 minutes.

(Christy's notes: I used this recipe 3 times - 1 for the asparagus and 2 times for 2 heads of broccoli. I like my broccoli a little more crisp so I didn't leave it in that long. Also because I was putting it in a salad I chopped the broccoli and asparagus after it had been roasted.)

**mozzarella cheese - I used fresh homemade mozzarella that I made the night before. The recipe comes from the book Home Cheese Making by Ricki Carroll

1 1/2 tsp. citric acid dissolved in 1/2 c. cool unchlorinated water

1 gallon pasteurized milk (do not use the ultra-high pasteurized milk as know as milk in a box on the shelf)

1/4 tsp. liquid rennet diluted in 1/4 c. cool unchlorinated water

Pour milk into a stainless steel pot, when milk temperature reaches 55F add in the citric acid to the milk and mix thoroughly. Heat the milk to 90F over medium/low heat (The milk should start to curdle). Gently stir in the diluted rennet with and up and down motion, while heating the milk to between 100F-105F. Turn off the heat. The curds should be pulling away from the sides of the pot; they are ready to scoop out (approximately 3-5 minutes for this). The curds will look like thick yogurt and have a bit of shine to them, and the whey will be clear. If the whey is still milky white, wait a few more minutes. Scoop out the curds with a slotted spoon and put into a 2-quart microwavable bowl. Press the curds gently with your hands, pouring off as much whey as possible, reserve whey. Microwave the curds on HIGH for 1 minutes. Drain off all excess whey. Gently fold the cheese over and over (as in kneading bread) with your hand or a spoon. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (145F inside the curd). Microwave two more times for 35 seconds each; add salt to taste after the second time. After each heating, knead again to distribute the heat. Knead quickly until it is smooth and elastic. When the cheese stretches like taffy, it is done. If the curds break instead of stretch, they are too cool and need to be reheated. When the cheese is smooth and shiny, roll it into small balls and eat while warm. Or place them in a bowl of ice water for 1/2 hour to bring the inside temperature down rapidly; this will produce a consistent smooth texture throughout the cheese. Yield: 3/4-1lb. fresh mozzarella

If you need to see pictures of the cheese making process click HERE.

Banana Oatmeal Cookies

2008-07-03T19:29:00.000-07:00

By Jolene Liddell

1 1/2 cup sifted flour
1 cup sugar
1/2 tsp. soda
1 tsp. salt
3/4 tsp. cinnamon

sift into bowl, cut in 3/4 cup shortening or butter, 1 egg well beaten, 1 cup mashed ripe bananas and miz well
add 1 3/4 cup rolled oats, 1/2 cup chopped muts mix well.

bake at 400* on pam sprayed cookie sheet

Orange Julius

2008-06-12T21:12:00.000-07:00

From: Sara Levorsen

1 cup frozen orange juice
1 cup milk
1/2 cup sugar
1 tsp. vanilla

Blend and serve.

June Enrichment Dinner

2008-06-10T20:45:00.000-07:00

Chicken and Fruit Salad

2 c. cooked chicken, cut into small pieces

1 c. chopped celery

2 c. red grapes, sliced in half

1 can pineapple tidbits, drained

1 c. chopped apple

2 c. dry pasta

1 c. frozen peas, heated and drained

Cook the pasta, drain and cool. Add other ingredients and mix gently. Add a little milk to about 1/2 - 1 cup of miracle whip. Stir to make a smooth sauce, and stir into salad. Salt and pepper to taste. Just before serving, sprinkle with sunflower seeds.

Brownies

1 c. melted butter

2 c. sugar

4 eggs, beaten

2 tsp. vanilla

4 tbsp. baking cocoa

2 c. flour and nuts

Bake 20 minutes at 350F in a jelly role pan or 30-35 minutes in a cake pan, or until brownies begin to pull away from sides of pan. Cool completely

"Perfectly Chocolate" Chocolate Frosting

1/2 c. butter

2/3 c. baking cocoa

3 c. powdered sugar

1/3 c. milk

1 tsp. vanilla

Melt butter. Stir in cocoa. Alternately add sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.

Better-for-you Brownies

1/2 c. butter

8 oz. semisweet chocolate

1 c. sugar

1 c. brown sugar

4 eggs, at room temperature

2 tsp. vanilla

1/2 c. purple puree (see below)

1 1/2 c. flour

1/2 tsp. salt

1 c. chopped walnuts or pecans

Heat the oven to 350F. Lightly butter a 9"x9" pan and dust with flour. Melt the butter and chocolate in the microwave at half power, then whisk until smooth. Combine the sugars in a large mixing bowl. Add the eggs. Using a hand mixer, beat the ingredients on medium-high until well blended. Add the vanilla extract, the cooled chocolate, and the purple puree; mix on medium just until evenly blended. Sift the flour and salt into a medium-size bowl, then stir them into the chocolate mixture until no streaks of flour remain. Stir in the nuts. Scrape the batter into the prepared pan and smooth the top with a spoon. Bake the brownies in the center of the oven until they rise and the top has a thin, brittle crust, about 30-35 minutes. Transfer the pan to a wire rack to let the brownies cool.

Purple Puree

3 c. (packed) raw baby spinach leaves

1 1/2 c. fresh or unsweetened frozen blueberries (slightly thawed)

1 tsp. lemon juice

2-4 tbsp. water

Boil the spinach for 2 minutes, then drain. Puree the spinach, blueberries, lemon juice and 2 tablespoons of water. If necessary, add more water at tablespoon at a time, blending until smooth.

Key Lime Coconut Angel Cake

2008-06-08T08:18:00.001-07:00

From: Vicky Williams

1 angel food cake

1 (14 oz) can sweetened condensed milk

1/3 c. key lim or regular lime juice

1 tsp. lime zest

1 (12 oz) pkg. whipped topping, thawed

1 c. flaked coconut, optional

Invert cake; cut horizontally into 3 layers. Beat milk, juice, and zest in a large bowl with wire whisk until smooth/thick. Fold in whipped topping. Spread 1 cup milk mixture over first layer of cake . Layer second cake layer of milk mixture and repeat. Top with remaining cake layer. Frost the top and sides of cake with remaining milk mixture. Sprinkle with coconut, if desired. Serve and enjoy. Store leftovers in the refrigerator.

Nacho/Burrito Cheese

2008-06-01T05:22:00.000-07:00

From: Ruth Bailey

1 can refried beans

1 pkg. mexican velveeta cheese

chopped chili, to taste

garlic salt, to taste

Mix and heat all ingredients in a crockpot. Heat until cheese is melted. Serve over nachos or roll up in a tortilla to make a burrito.

**Be sure to cook it in a crockpot**

Speedy Brownies

2008-05-25T05:14:00.000-07:00

From: Janette Cary

2 c. sugar

1 3/4 c. flour

1/2 c. baking cocoa

1 tsp. salt

5 eggs

1 c. vegetable oil

1 tsp. vanilla

1c. chocolate chips

In a mixing bowl, combine the first seven ingredients and beat until smooth. Pour into a greased 9x13 inch pan. Sprinkle with chocolate chips. Bake at 350F for 30 minutes. Cool.

Fluffy Strawberry Pie

2008-05-11T08:24:00.000-07:00

From: Vicki Williams

1 1/4 c. crushed pretzels

1/4 c. sugar

1/2 c. butter melted

3/4 c. boiling water

1 pkg. strawberry jello

1 tsp. lime zest

1/4 c. lime juice

1 1/2 c. heavy whipping cream

3/4 c. powdered sugar

2 c. strawberries, slightly crushed

Mix first three ingredients and press onto bottom and sides of a 9" pie plate. Mix boiling water and jello until dissolved and then add lime zest and juice. Refrigerate 1 hour until thick but not set. Beat jello with electric mixer on high for about 4-5 minutes until thick and fluffy - set aside. Beat whipping cream and powdered sugar in chilled large bowl on high until stiff peaks form. Fold whipped cream and crushed strawberries into jello mixture. Pour into crust. Refrigerate about 7 hours or until set.

**Variation: Raspberry jello can be substituted for strawberry jello and 2 cups fresh raspberries (not crushed) can be substituted for strawberries.

Texas Sheet Cake

2008-05-04T06:58:00.000-07:00

From: Dorothy Morgan

2 c. flour

2 c. sugar

1/2 tsp. salt

1 tsp. baking soda

1 c. butter

1 c. water

4 tbsp. cocoa

1 tbsp. vanilla

1/2 c. sour cream

2 eggs, beaten

Bring butter, water and cocoa to a boil in a saucepan. Add in vanilla, sour cream and eggs. Mix all ingredients together and bake at 375F for 20 minutes in a cookie pan with sides or jelly roll pan. Frost cake while still hot.

Frosting

1 box powdered sugar

1/2 c. chopped nuts

1/2 c. butter

6 tbsp. evaporated milk

4 tbsp. cocoa

Bring all ingredients to a boil; remove from heat and add 1 teaspoon vanilla.

Curried Chicken with Carrots

2008-04-20T01:32:00.000-07:00

From: Vicky Williams

1 tbsp. vegetable oil

2 c. cooked chicken strips

1/8 tsp. curry powder

1 small bunch scallions, chopped

1/4 small onion diced

3 cloves garlic, minced

1 c. sliced carrots, precooked

1 can chicken broth

1 pkg. coucous + spice packet

1 tbsp. fresh parsley or 1 tsp. dried parsley

Place vegetable oil in skillet along with chicken strips and cook until pink is gone. Add curry powder, onions, garlic, and cooked carrots; cook about 5 minutes. Add chicken broth and bring to a boil. Stir in couscous and spice packet. Cover with lid and allow couscous to cook for a few minutes. Mix parsley in when done.

Peanut Butter Banana Chocolate Chip Bread/Muffins

2008-04-12T19:02:00.000-07:00

1 c. whole wheat flour

3/4 c. brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 medium bananas, mashed

1/3 c. crunchy peanut butter

1/4 c. plain yogurt or sour cream

1 egg

2 tbsp. canola oil

3/4 c. semisweet chocolate chips

Preheat oven to 350F. Coat standard loaf pan or muffin pan with cooking spray. Combine dry ingredients. Whisk together mashed banana, peanut butter, yogurt, egg and oil. Add to the flour mixture until combined. Fold in chocolate chips. Turn into loaf pan or muffin pan. Bake 40-50 minutes for bread or 20-25 minutes for muffins. Cool on rack for 15 minutes before serving.

Pasta Fagioli

2008-03-23T08:17:00.000-07:00

1 small onion, chopped

2-3 carrots, chopped

2 stalks celery chopped

2 cloves garlic, minced

1 tbsp. olive oil

1 lb. ground beef

salt & pepper

3-4 handfuls pasta

2 cans Italian style tomato sauce

1-2 cans red kidney beans

water

parmesan cheese

crushed red pepper flakes

Heat oil in a pot and add the onions, carrots, celery and garlic; saute until tender. Add beef and brown; pour off fat. Add tomato sauce and use cans to add 2 cans of water; toss in pasta and cook until pasta is done. Add kidney beans and cook until heated through. Serve into bowls and top with parmesan cheese and crushed red pepper flakes if desired.

March Enrichment Dinner

2008-03-05T13:11:00.001-08:00

Here are the recipes from dinner last night, just in case you didn't get a copy.

Cranberry Chicken

5 lbs. chicken breasts or tenderloins

2 cans whole cranberry sauce

1 bottle Russian dressing

1 pkt. dry onion soup mix

Layer chicken pieces in plastic or glass container. Combine cranberry sauce, Russian dressing and onion soup mix. Blend well. Pour over chicken pieces and marinate overnight. Transfer chicken and marinade overnight. Transfer chicken and marinade to baking dish. Cover and bake at 350F for 1 hour and 15 minutes. Remove from oven, allow to set slightly. Serve with rice. Enjoy!

Rice Pilaf

2 tbsp. butter

1 c. rice

1/4 c. minced onion

1/3 c. minced celery

3 c. hot chicken broth

2 tbsp. chopped parsley

1/4 c. slivered almonds

Combine butter, rice, onion and celery. Stir and cook until lightly browned. Add broth, cover and simmer. Add parsley and almonds just before serving.

Spinach Salad

1 (10 oz) bag spinach

1/2 small red onion, sliced thin

1 (small) can mandarin oranges or sliced strawberries or 1 bag of craisins

1/2 c. slivered almonds

Poppy seed dressing

Toss gently

Poppy Seed Dressing

2/3 c. vegetable oil

1/2 c. sugar

1/4 c. vinegar

1 tbsp. + 1 tsp. poppy seeds

1/2 tsp. salt

Combine all ingredients and pour over salad.

Boston Creams

2008-03-02T08:30:00.000-08:00

From: Sandra Hostetter

1 c. sugar

1 c. cream

2 c. sugar

1 c. milk

1 tsp. vanilla

Melt 1 cup sugar in a heavy saucepan. Add in cream. Cook together until it blends real well. Add the 2 cups of sugar and 1 cup of milk. Cook and stir until it reaches the hard ball stage. Let the mixture cool and add vanilla. Beat until it stands up. Drop by spoonfuls on wax paper or cookie sheet.

**Be sure to keep a close eye on the sugar while it is in the pan so that it doesn't burn!

Quick & Easy Couscous Mix

2008-02-23T14:58:00.000-08:00

1 c. uncooked couscous

1/4 c. dried cranberries

1/4 c. currants

2 tbsp. dried vegetable flakes

1 tbsp. dried minced onion

1 tbsp. dried parsley flakes

1 tsp. chicken bouillon granules

3/4 tsp. curry powder

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. turmeric

1/4 c. slivered almonds

Layer 1/2 cup couscous, cranberries, currants, vegetable flakes, onion, parsley, bouillon, spices and remaining couscous in a 1-pint jar. Place almonds in a plastic baggie and place on top of couscous. Close lid.

Mix instructions

Remove almonds. Combine 1 1/2 cups water, 1 tablespoon butter and remaining jar contents in a large saucepan. Bring to a boil. Remove pan from heat; cover and let stand 5 minutes. Meanwhile, toast almonds. Spread nuts on shallow baking pan. Bake in preheated 350F oven for 5-8 minutes or until golden brown. Fluff couscous with fork; stir in almonds.

Green Chili

2008-02-03T07:43:00.000-08:00

From: Valarie Davis

Pork chops

Onion

Garlic

Adobo peppers

Flour

Beef Broth

Tomatoes, optional

Season the meat and fry in a skillet with the onion and garlic. Use the grease and add a little flour, the thicken a little bit. Add enough broth to cover, and let simmer. Add adobo peppers. If it is too spicy add tomatoes. This soup also goes well over burritos, tacos or whatever is on your plate. **All measurements are to your personal preferences and tastes, like all family recipes.

Filled Cookies

2008-01-27T07:58:00.000-08:00

From: Faye Gibson

1 c. sugar

1/2 c. shortening

1 egg

1/2 c. milk

3 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

1/2 c. sugar

1 tbsp. flour

1 c. chopped raisins

1/2 c. water

Mix 1 cup sugar and shortening, add the egg, vanilla and milk. Sift the 3 cups flour, baking powder and salt together. Roll out and cut; put on a pan. For filling mix sugar, flour, raisins and water together in pan. Stir while cooking. When mixture is thick, spoon teaspoonfuls onto cookies on the pan and place another cookie on top. Press down around the edges and bake at 350F until golden.

Blueberry-Blackberry Honey Butter-Glazed Scones

2008-01-20T09:43:00.000-08:00

1 tbsp. fresh lemon juice

1 c. whipping cream

3 1/2 c. flour

1/2 c. sugar

1/2 tsp. salt

4 tsp. baking powder

1/2 tsp. baking soda

3/4 c. butter

1 large egg

2 tsp. vanilla extract

1/2 - 3/4 c. frozen blueberries

1/2 - 3/4 c. frozen blackberries

Milk or melted butter, for brushing

1/3 c. honey

1/4 c. butter

Put lemon juice in a 1-cup measuring cup, pour in whipping cream to the 1-cup mark, and let stand a few minutes to make soured cream. Combine flour, sugar, salt, baking powder, and baking soda. Cut in 3/4 cup butter to resemble coarse crumbs. Add egg, vanilla and enough cream to make a firm dough. Turn out onto a floured surface, knead, adding more flour if necessary. Pat out to a 1-inch thickness. Cut into wedges or rounds. Brush with milk or butter. Place on an ungreased baking sheet. Bake at 425F for 16-19 minutes. Meanwhile for glaze heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering. Brush scones lightly with honey-butter glaze as they come out of the oven. Let stand in baking sheets. Repeat with more glaze, more generously about 15 minutes later.

**I use evaporated milk instead of whipping cream; I use whatever berries are in the freezer, mostly boysenberries and cranberries instead of blueberries and blackberries.

Monkey French Toast

2008-01-13T21:06:00.000-08:00

From: Sara Ward

1 small banana

1 tbsp. honey

1/4 c. peanut butter

4 slices of bread

2 eggs, beaten

splash of milk

1 tbsp. butter

Combine banana, honey and peanut butter. Spread on bread and make a sandwich. Combine eggs and milk and dip the sandwich in it. Heat butter in a skillet and cook the sandwiches.

Mahogany Cake

2008-01-06T09:40:00.000-08:00

From: Christine Smith

2 c. sugar

1/2 c. shortening or margarine

2 eggs

3/4 c. buttermilk**

1/2 tsp. baking soda

2 c. flour

3 tbsp. cocoa

1 tsp. cinnamon

1 tsp. cloves

1 tsp. nutmeg

1 c. boiling water

Cream sugar and shortening together. Add the eggs and mix well. In a separate bowl mix together the buttermilk and baking soda; add to sugar mixture. Sift together flour, cocoa, and spices; then add to sugar mixture. Slowly pour in the boiling water. Bake in a 350F oven for 25-30 minutes. Serve plain or put in a cup of milk and eat out of the cup!

**Buttermilk substitute: 1 tbsp. vinegar or lemon juice + enough milk to make 1 cup. Let set for 1-5 minutes.

Chicken Broccoli Alfredo

2007-12-29T09:23:00.000-08:00

From: Cynthia Hansen

8 oz. dry pasta (I prefer penne or rotini)

1/2 c. butter

1/2 c. half and half

1 c. grated parmesan cheese

1 c. frozen broccoli

1 c. cooked chicken

1 tbsp. dried parsley flakes

1/2 tsp. salt

dash of pepper

garlic and onion powder to taste

Cook noodles and broccoli together. Heat butter and half and half in a 1-qt saucepan over low heat until butter is melted. Stir in remaining ingredients; keep warm over low heat. Pour sauce over hot noodles and broccoli stirring gently until noodles are well coated. May top with a light sprinkle of parmesan cheese, if desired.

Very Best Chocolate Cake

2007-12-22T07:00:00.000-08:00

From: Kimberly Shawcroft

3 c. flour

2 c. sugar

2 tsp. baking soda

1/2 c. cocoa

2 tsp. vinegar

1 c. oil

1 tsp. salt

1 tsp. vanilla

2 c. cold water

Put all ingredients in one bowl. Mix well. Put in greased and floured 9"x13" pan. Bake at 350F for 35-40 minutes. Cool and frost. Also makes 2 dozen cupcakes. **NOT good for layered cake.

Candy's Rolls

2007-12-15T10:45:00.000-08:00

From: Candy Burger

1/4 c. butter

1/2 c. water

1 c. milk

2 tbsp. yeast

5 tbsp. sugar

1 tsp. salt

3 1/2 - 4 c. flour

Bring butter, water, and milk to a boil then cool until warm. Add in the yeast, sugar and salt. Add in flour and knead until firm but slightly sticky. Place in greased bowl, let rise until double. Punch down and make into rolls, let rise again. Bake at 400F for 10 minutes or until browned. Glaze with butter.

Seven Layer Mexican Dip

2007-12-09T08:58:00.000-08:00

From: Kelly Sowards

Refried beans

Guacamole

1 c. sour cream

2 tbsp. Taco seasoning mix

1 bunch green onions, chopped

Tomato, diced

1 small can diced black olives

8 oz. cheddar cheese, shredded

Combine sour cream and taco seasoning mix. In a pan layer (in this order) refried beans, guacamole, sour cream mix, green onions, tomato, black olives and cheese. Chill in refrigerator for 1 hour. Serve with tortilla chips.

Chicken Noodle Soup

2007-12-02T10:14:00.000-08:00

From: Aubrey Mobley

3-4 qts. Chicken broth

1 lb. Chicken, diced

5 carrots, sliced

3 ribs celery, sliced

Garlic, red pepper, pepper, and Italian seasonings to taste

1 bunch green onions, sliced

1 small can diced tomatoes, optional

Noodles* (store bought or homemade)

Take you largest pot and fill half way with chicken broth. Set it to a boil and add diced chicken and vegetables. Season to taste and leave boiling or simmering, depending on how much time you have before serving. While soup is cooking, make and cook the noodles or cook the store bought noodles with the onion. When vegetables are tender add the noodles to the soup and serve.

*Noodles

2 eggs

2 c. flour

2 tsp. salt (Note: garlic salt is particularly tasty)

Use a small bowl to beat the eggs. Add the flour and salt and mix into a dry dough. Drizzle enough water to get all the flour to mix in. Then roll the dough out on the counter and cut 1/4" x 2-3". Cook in enough boiling water to cover the noodles. Noodles are done when you can bite one and the center is not dry, approximately 15-20 minutes.

**Bonus: Six Bean Soup Mix

2007-11-14T13:59:00.000-08:00

This is the bean soup jar recipe from enrichment

Layer in one quart jar as follows:
1/2 c. dried kidney beans
1/2 c. dried black-eyed peas
1/2 c. split green peas
1/2 c. great northern beans
1/2 c. black beans
1/2 c. lima beans
1/2 c. kidney beans
1/2 c. green split peas

In a ziplock baggie add the following:
3 tbsp. chicken bouillon
1 tsp. onion powder
1 tsp. garlic powder
2 tbsp. dried parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. celery seeds
1/4 c. packed brown sugar

Mix in bag, seal and place on top of beans. For a better fit, squeeze air out of bag first. Place lid on jar tightly.

Soup Instructions:
Add beans to a large pot; cover with hot water to soak overnight. Drain water from pot. Add 2 quarts of water to the beans. Bring this to a boil; reduce heat and simmer, covered until beans are almost tender. This will take 1-2 hours. Add 2 (14.5 oz) cans stewed tomatoes and the seasoning mix. Simmer, uncovered until beans are tender, 1 - 1 1/2 hours. Enjoy!

Chocoalte Waffles with Pudding

2007-11-11T19:20:00.000-08:00

From: Janelle Mortensen

5 eggs, separated
Batter:
3 egg yolks
1 1/2 c. milk
1/2 c. oil
1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1/4 c. cocoa
Pudding:
1/2 c. flour
1/2 c. sugar
2 c. milk
2 egg yolks
1/4 c. butter
2 tsp. vanilla

Separate eggs and beat egg whites until stiff; set aside. For batter mix all ingredients well and fold in egg whites. Cook waffles. For pudding, combine all ingredients in a saucepan. Bring to a boil until thick. Pour over waffles.

Taco Salad

2007-11-11T07:53:00.000-08:00

From: Mandy Jackson

1 lb. ground beef, browned
1 pkg. taco seasoning
1 can kidney beans, drained
Lettuce
Avocado
Tomatoes, sliced or diced
Red Onion
1/2 - 2/3 c. Thousand Island dressing
Cheese, grated
Tortilla chips (I like cheese Doritos)

Brown beef, drain grease. Mix in taco seasoing. Drain kidney beans and add to meat; set aside. Mix all vegetabels together. Top salad with dressing. Grate cheese, crunch tortilla chips. Add meat mixture to salad just before serving. Top with cheese and chips.

**This recipes is not good for left overs**

Potato Lasagna

2007-11-03T20:06:00.000-07:00

2 tbsp. vegetable or olive oil
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
7 medium potatoes, sliced 1/4 inch thick
1 lb. bulk italian sausage
1 large onion, chopped
2 (10 oz)pkg. frozen chopped spinach, thawed and drained
1 c. ricotta cheese
1/4 c. italian-seasoned dry bread crumbs
dash cayenne pepper
additional salt & pepper to taste
2 c. shredded mozzarella cheese
1/2 c. chicken broth

In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15"x10"x1" baking pan. Cover tightly with foil. Bake at 425F for 35-40 minutes or until tender. Cool at least 15 minutes. Meanwhile in a large skillet brown sausage and onion; drain. Combine spinach, ricotta cheese, crumbs, cayenne, salt & pepper; mix well. Arrange a third of the potatoes evenly into grease 13"x9" baking dish. Layer with half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach mixture, sausage, and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with parmesan. Bake, uncovered, at 350F for 30-35 minutes. Let stand 5 minutes before serving.

Apple Cider Fondue

2007-10-28T09:00:00.001-07:00

3/4 c. apple cider or apple juice
2 c. shredded cheddar cheese
1 c. shredded swiss cheese
1 tbsp. cornstarch
1/8 tsp. pepper

In a saucepan bring cider to a boil, reduce heat to medium-low. Toss cheeses with cornstarch and pepper. Stir into cider. Cook and stir 3-4 minutes, until cheese is melted. Transfer to a fondue pot. Serve with french bread, apples or whatever.

Crazy Cake

2007-10-20T23:22:00.000-07:00

From: Shelly Johnson

1 1/2 c. flour
1 c. sugar
3 tbsp. cocoa
1/2 tsp. baking soda
6 tbsp. oil
1 tbsp. vinegar
1/2 tsp. vanilla
1 c. water

Mix flour, sugar, cocoa, and baking soda together. Add remaining ingredients. Bake in an ungreased 9"x9" pan at 350F for 30-35 minutes.

Homemade Pizza Sauce

2007-10-15T07:44:00.000-07:00

From: Melissa Clark

1 (29 oz) can tomato sauce
1 (12 oz) can tomato paste
1 tbsp. Italian seasoning
1 tbsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt

In a saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool. Pour into freezer containers, leaving 1/2" headspace. Freeze for up to 12 months.

**It probably won't last the 12 months!**

**Bonus: Yeasted Pumpkin Bread with Cinnamon-Pecan Swirl

2007-10-07T08:24:00.000-07:00

1 c. warm water (100F-110F)
2 tbsp. rapid-rise yeast
1 c. pumpkin puree
1/4 c. unsalted butter, softened
2/3 c. sugar
1 large egg
2 tsp. salt
5-6 1/2 c. bread flour
Filling:
1/4 c. unsalted butter, softened
3/4 c. firmly packed brown sugar
2 tsp. pumpkin pie spice
1 c. chopped pecans
1 c. currants
Finishing Touches:
1 large egg, beaten
sugar
cinnamon

In a mixer bowl, hand-shisk water and yeast together and let stand 2 - 3 minutes to dissolve yeast. Briskly whisk in pumpkin puree, butter, sugar, egg and salt; blend. Add 4 cups flour and mix. Add as much remaining flour as can be stirred in. Knead until smooth and elastic. Place in a greased bowl. Let rise about 30 minutes or until almost doubled. Meanwhile for filling in a small bowl, blend together butter, brown sugar, and spices. Have pecans and currants nearby. Turn dough out onto a lightly floured surface and gently deflate. Divide into three portions. Press each int oa 10-inch oval or circle. Scatter brown sugar mix over surface of each piece and then scatter pecans and currant over each. Spray 3 8"x4" loafpans with cooking spray. Roll up each oval or circle of dough into a snug jellyroll. Plae each in a prepared loafpan. Cover loafpans loosely and let rise45-60 minutes or until almost doubled. Brush each loave with beaten egg and sprinkle with sugar and cinnamon. Preheat oven to 350F. Bake 30-35 minutes or until lightly browned.

**Rapid-rise yeast measures the same as active dry yeast; active-dry yeast would need more time to rise.
**All purpose flour works just fine instead of bread flour, however more flour will be used if using all purpose flour.

**Bonus: Greek Orzo Pasta

2007-09-30T14:42:00.000-07:00

1 1/2 c. uncooked orzo pasta
12 oz. marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 c. crumbled feta cheese
1/4 c. chopped fresh parsley
1 tbsp. lemon juice
1/2 tsp. dried oregano
1/2 tsp. lemon pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid. In a large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle artichoke marinade over salad.

**This is the pasta salad recipe from the Linger Longer today.

**Bonus: Cheddar Zucchini Casserole

2007-09-16T14:26:00.000-07:00

6 c. sliced zucchini
salt & pepper
1 c. sour cream
2 eggs
2 tbsp. flour
1 1/2 c. cheese
6 slices bacon
1/2 c. bread crumbs
1 tbsp. butter, melted

Cook zucchini in a small amount of salted water until tender, about 15 minutes. Drain and sprinkle with salt & pepper. In a medium bowl slightly beat egg yolks; stir in sour cream and flour. In another bowl, beat egg whites until stif; fold into sour cream mixture. In a baking dish layer 1/2 of zucchini, 1/2 of sour cream mixture and 1/2 cheese. Sprinkle with crumbled bacon. Repeat layers. Toss bread crumbs with melted butter. Sprinkle over top of casserole. Bake, uncovered at 350F for 20-25 minutes. Serves 6-8

**Bonus: Orange-Yogurt Pancakes with Quince Topping

2007-09-09T07:42:00.000-07:00

Quince Topping:
1 c. sugar
8 coin-size slices fresh ginger
3 tbsp. lemon juice
3 quinces, peeled, cored and sliced (about 1 1/2 lbs.)

Pancakes:
2 c. plain nonfat yogurt
1 c. orange juice
2 large eggs
1/4 c. light brown sugar
1/4 c. butter, melted
2 tbsp. orange zest (from 2 oranges)
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt

To make topping: Combine sugar, ginger, lemon juice and 1 1/2 cups water in saucepan. Bring to a boil and add quinces. Cover, reduce heat to medium-low and cook 10-15 minutes or until quinces are tender. Remove ginger, and let stand, covered, at least 10 minutes. To make pancakes: Whisk together yogurt, orange juice, eggs, sugar, butter and zest in a bowl. Combine flour, baking soda, baking powder and salt. Stir flour mixture into yogrut mixture. Coat skillet with nonstick spray, and heat over medium-high. Ladle batter into 4 inch pancakes. Cook 2 minutes on each side, or until browned. Repeat with remaining batter. Top pancakes with quince slices, and drizzle with syrup. Transfer remaining syrup to pitcher, and serve with pancakes.

Waffles

2007-09-01T07:58:00.000-07:00

From: Sherri Jackson

2 c. flour
1/4 - 1/2 c. oil
2 eggs
2 tbsp. brown sugar
4 tsp. baking powder
2 c. milk

Combine all ingredients and cook in a waffle iron. This batter will keep in the refrigerator for about 5 days. **Notes: I always triple the recipe and I always use 1/2 white flour and 1/2 wheat flour.**

Ham Chowder

2007-09-01T07:55:00.000-07:00

From: Micah Jackson
An Enrichment Soup Recipe

1 family-sized can of cream of chicken soup
1 family-sized can of cream of potato soup
1 (8 oz) pkg. cream cheese, softened
2 c. cubed ham
1 can whole kernel corn
1/2 onion, diced
Milk

Blend soups with cream cheese. Fill one family-sized can about 1/2 full of milk; add to soup until it is the desired consistency. Heat until cream cheese is completely melted and then add the remaining ingredients.

Broccoli Cheese Soup

2007-08-29T16:45:00.000-07:00

Original date August 2007
From: Ashley Gray

1 1/2 lbs. fresh broccoli, chopped (about 3 cups)
2 potatoes, peeled & diced
1 stalk celery, diced
1 onion, chopped
4 c. chicken broth
4 tbsp. butter
4 tbsp. flour
1/2 tsp. salt
Dash pepper
2 c. milk
1 lb. velveeta cheese

Cook broccoli, potatoes, celery and onion in chicken broth until vegetables are almost tender (15-20 minutes). Make a white sauce by melting butter in a saucepan, stir in flour, salt & pepper. Add milk all at once. Cook & stir over medium heat until thickened and bubbly. Add cheese & stir until melted. Combine cheese sauce and vegetables.

Vegetable Soup

2007-08-29T16:41:00.000-07:00

Original date August 2007
From: Christy Hinton

2 tbsp. butter
1/4 c. onion, diced
1/4 c. celery, diced
2 tbsp. flour
1 c. chicken broth
1/2 c. carrots, diced
3/4 c. potatoes, diced
1 can creamed corn
1 can diced tomatoes
1 c. zucchini
1 c. yellow squash
2 tbsp. diced chili
2 tsp. parsley
Salt & pepper to taste
Hot sauce to taste

Melt butter in pot; add onios and celery. Saute until tender. Add flour to make a roux. Add carrots, broth and potatoes. Bring to a boil. Add in remaining ingredients. Cover and simmer until all vegetables are tender. If needed add more water to desired consistency. **Christy's note: I just use whatever vegetables are available in the house.

Cabbage Soup

2007-08-29T16:38:00.000-07:00

Original date August 2007
From: Laci Quist

1/2 lb. ground beef
1 1/2 c. cabbage, cut into strips
1 can corn
3 carrots, diced
1/4 c. celery, died
Water
Beef bouillon
Salt & pepper to taste
Cayenne pepper

Brown beef. Put water in a pot and bring to a boil. Add bouillon according to directions on package. Add ground beef and vegetables. Cook until carrots are tender. Salt, pepper and cayenne pepper to taste. **Laci's note: I never measure the vegetables, I just throw in what looks good.

Potato Soup

2007-08-29T16:35:00.000-07:00

Original date August 2007
From: Sheila Holman

4 medium potatoes
2 medium onions, chopped
2 slices bacon, chopped
2 large celery stalks, chopped
2 1/2 c. water
1 1/2 tsp. salt
2 tbsp. butter
3 c. milk

Wash, peel and slice potatoes in a large soup kettle. Add onion, bacon, celery and water. Cover and cook until potatoes are tender. Mash vegetables in their liquid and add salt, butter and milk. Heat just to boiling point, but do not boil. If using crockpot, do not add milk until just before serving. Heat until soup is hot. Serves 4-6

Orecchietta with Tuna

2007-08-29T16:32:00.000-07:00

Original date August 2007

16 oz. orecchietta pasta (or other kind)
1 tbsp. olive oil
pinch of red pepper flakes
2 cloves garlic, minced
2 (5.5 oz) cans V8 juice
1 pint grape tomatoes, halved
1 (6 oz) can tuna, drained
1 tbsp. lemon juice
2 tbsp. butter
1/2 c. fresh basil, chopped

Cook pasta according to package directions. Meanwhile, in large nonstick pan, heat oil over medium heat. Add pepper flakes and cook 30 seconds; stir in garlic and cook 1 minute more. Add V8 juice, increase heat to high, and bring to a boil. Reduce heat to low, and add grape tomatoes. Cook 4 minutes. Stir in tuna, lemon juice, butter and basil. Toss with pasta. If you have leftovers, serve at room temperature the next day.

Pineapple-Jalapeno Burgers

2007-08-29T16:28:00.000-07:00

Original date July 2007
From: Kaycee Bahr

hamburger patties
pineapple rings
teriyaki sauce
jalapenos, sliced or diced
cream cheese
hamburger buns

Make desired number of hamburger patties. Grill on grill. Dip pineapple rings in teriyaki sauce (don't let soak for too long!) and grill. Place hamburger patties on hamburger buns, put grill pineapple ring on top. Place sliced jalapenos on top of pineapple and spread cream cheese on top hamburger bun, or combine diced jalapenos with cream cheese and spread on buns. Enjoy!

Speedy Carmel Popcorn

2007-08-29T14:46:00.001-07:00

Original date July 2007
From: Kristin McCarroll

1/2 c. brown sugar
1 stick butter
10 big marshmallows
1 bag microwave popcorn

Pop the popcorn. Pour it into a large bowl. Combine the sugar, butter and marshmallows. Microwave on high for 2 minutes then stir. Microwave for an additional minute and stir. Microwave for an additional minute. Pour mixture over popcorn.

Lasagna

2007-08-29T14:43:00.000-07:00

Original date July 2007
From: Valerie Broyles

1 lb. ground beef (or more if desired)
1 pint tomates
1 (8 oz) can tomato sauc
1 pkg. spaghetti sauce mix
1 lb. longhorn cheese
1 pkg. lasagna noodles

Brown ground beef and drain. Add tomatoes, sauce and sauce mix to the meat and simmer for 5 minutes. Cook noodles for 10 minutes and drain. Grate cheese. Arrange half of the noodles on the bottom of a baking dish. Pour half of the meat mixture on the noodles and cover with half of the cheese. Repeat layers. Bake at 350F for 20 minutes uncovered.

Broccoli Salad

2007-08-29T14:41:00.000-07:00

Original date June 2007
From: Karrie Kooiman

1 bag broccoli flowerets
1 bag pine nuts
1/2 lb. cooked & crumbled bacon
1/2 c. diced red onion
1 c. mayonnaise
1/2 c. sugar
2 tbsp. sugar

Just mix it all together and let it chill. Enjoy

Poppy Seed Chicken

2007-08-29T14:38:00.000-07:00

Original date June 2007
From: Patricia Vance

6-8 chicken breasts or 1 whole chicken (cooked & deboned)
1 (8 oz) container sour cream
2 (10.5 oz) cans cream of chicken soup
1 full stack ritz crackers
2 tsp. poppy seeds

Shred cooked chicken and place in a 9 x 13 inch baking dish. Mix soup and sour cream; pour over chicken. Crush crackers and mix with poppy seeds. Sprinkle over chicken and coup. Bake at 350F for 30-40 minutes or until bubbly.

Chocolate Trivial

2007-08-29T14:36:00.001-07:00

Original date June 2007
From: Denice Broyles

Chocolate cake mix
3/4 c. water
2 eggs
1/2 c. oil
1 pkg. instant chocolate or vanilla pudding
1 1/2 c. chocolate chips
1 c. sour cream

Combine first five ingredients in bowl and mix for 3 minutes. Stir in chocolate chips and sour cream. Bake in a greased bundt pan at 350F. Bake for 55 minutes

Chicken Scallopini with Capers & Lemon (Lemon Chicken)

2007-08-29T14:29:00.000-07:00

Original date May 2007
From: Lisha Bustos

1 1/2 lb. chicken breast
1/2 c. flour
4 tbsp. olive oil
2 cloves garlic, minced
1 c. chicken broth
1 1/2 tbsp. fresh lemon juice
2 tbsp. capers, rinsed
2 tbsp. parsley
2 tbsp. butter

Salt and pepper chicken breast, dip in flour. Heat 1 1/2 tablespoons oil until hot - not smoking. Cook chicken until browned on both sides and cooked through. Place in oven to keep warm. Put remaining oil in skillet and cook garlic apporimately 30 seconds. Add broth and stir over medium-high heat. Boil until broth in reduced to 3/4 cup. Stir in lemon juice, capers, and parsley. Salt and pepper to taste. Add butter and return chicken to skillet, heat until it warms through. Serve chicken over spaghetti noodles and drizzle sauce on top.

Water Punch

2007-08-29T14:26:00.000-07:00

Original date May 2007
From: Michelle Rowe

5 quart water
1 tbsp. citric acid**
3 c. sugar (may use less)
1 tbsp. lemon extract
lemons, limes and oranges, sliced thin
ice cubes

Combine all ingredients in a punch bowl. Good for weddings, parties, etc. **Citric acid may be purchased as a pharmacy, just ask; or whole food stoe. The bottle lasts forever.

Swiss Steak (a crock pot recipe)

2007-08-29T14:23:00.000-07:00

Original date May 2007
From: Micah Jackson

1 1/2 lb. round steak
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 medium onion, sliced
1 carrot, chopped
1 small celery stalk, chopped
15 oz. tomato sauce

Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat in seasoned flour. Put onions in bottom of crockpot; add meat. Top with carrots and celery and cover with tomato sauce. Cover, cook on low 8-10 hours (high 3-5). **Diced tomatoes may be used in place in tomato sauce.** Serves 6

Chili Cheese Squares

2007-08-29T14:20:00.000-07:00

Original date May 2007
From: Kim Martinez

8 eggs
1/2 c. + 1 tbsp. flour
3/4 tsp. salt
1 tsp. baking powder
3 c. or 12 oz monterey jack cheese
1 1/2 c. cottage cheese
2-4 oz. diced green chili

Preheat oven to 350F. Beat eggs until light, stir in dry ingredients and mix well. Fold in cheeses. Bake in greased 9 x 13 inches pan for 40 minutes or until done. Let stand 10 minutes. Good eaten hot or cold. This is a great breakfast meal but may be used for lunch or dinner.

Zucchini Bread

2007-08-29T14:17:00.000-07:00

Original date April 2007
From: Lindsey Wall

3 eggs
1 c. oil
2 c. sugar
2 c. grated zucchini
3 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 1/4 tsp. baking powder
1 c. nuts

Mix all ingredients together and pour into greased loaf pan. Bake at 350F for 1 hour or until toothpick inserted comes out clean.

Mom's Meatloaf

2007-08-29T13:55:00.001-07:00

Original date April 2007
From: Meagan Kline

1 - 1 1/2 lb. ground beef
1 - 1 1/2 c. quick-cooking oatmeal
2-3 eggs
Salt & pepper to taste
Onion salt to taste
Worcestershire sauce to taste
1 c. ketchup
1/2 c. brown sugar
1 tbsp. mustard

Combine first seven ingredients and press into a loaf pan. Cover with foil. Bake at 375F for 45 minutes. (To make meat loaf more crispy remove foil after 30 minutes). Combine ketchup, brown sugar and mustard. Spread over meat. Bake an additional 15-20 minutes.

Chocolate Raspberry Dream Torte

2007-08-29T13:50:00.000-07:00

Original date April 2007

1 pkg. Devil's food cake mix (plus ingredients to make cake)
8 oz cream cheese, softened
1 c. powdered sugar
1 tbsp. finely grated orange zest
8 oz. container frozen whipped topping, thawed
1/4 c. raspberry jam, divided
1 c. raspberries, optional

Preheat oven to 350F. Grease and flour torte pans (or round cake pans); set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted comes out clean. Remove from oven to cooling rack, cool 5 minutes. Remove cakes from pans; cool completely. Combine cream cheese, powdered sugar and orange zest; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in bowl and microwave on High 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam

Chocolate Eclair Cake

2007-08-29T13:46:00.000-07:00

Original date April 2007
From: Alisha Sowards

1/2 c. butter
1 c. water
1 c. flour
4 eggs
3 c. milk
1 small box instant chocolate pudding
1 small box instant vanilla pudding
8 oz cream cheese, softened
8 oz. cool whip
Chocolate syrup

Boil butter and water and turn off heat. Quickly mix in flour and eggs one at a time. Press batter into a greased 9 x 13 inch baking dish. (Do not grease the sdes of the pan. You'll want to bring the batter up the sides of the pan). Bake at 400F for 30 minutes. Let cook for 30 minutes. Beat cream cheese and set aside. Beat milk and pudding until it starts to thicken. Slowly mix in the cream cheese. When mixed well spread over cooled crust. Top with cool whip and drizzle syrup over the top.

Yogurt Pancakes

2007-08-29T13:42:00.000-07:00

Original date March 2007

1 egg, lightly beaten
2/3 c. natural yogurt, plain or vanilla
2/3 c. milk
1 1/4 c. self-rising flour**
1/4 tsp. salt or 2 tbsp. maple syrup
Vegetable oil for cooking
Fresh fruit or syrup
Whipped cream, optional

Mix together the beaten egg and the yogurt, then stir in the milk, flour and salt or maple syrup. Mix until you have a smooth batter. Heat a little oil in a frying pan until sizzling hot. Drop heaped tablespoons of batter into the pan, leaving plenty of space around each one, and flatten slightly with a spatula. They should spread to about 2 1/2 inches across. Cook for 1-2 minutes until lightly browned. Drizzle with maple syrup or fresh fruit and whipped cream.

**Self-rising flour: 6 cups flour, 3 tablespoon baking powder, 1 tablespoon salt. Sift together until well combined. Can be stored in an airtight container for months. Measure like regular flour.

Hot Sauce

2007-08-29T13:40:00.000-07:00

Original date March 2007
From: Kristi Kern

42 oz. can tomato juice
1 tsp. mild chili pequin
2 tsp. salt
1 c. chopped onion
1 tsp. black pepper
1 1/2 tsp. cumin
1 tsp. garlic salt

Combine and simmer for 20 minutes. Serve with chips, tacos, burritios, or whatever

Potato Chowder

2007-08-29T13:38:00.001-07:00

Original date March 2007
From: Kathy Carpenter

8 c. diced peeled potatoes
1/3 c. chopped onion
3 (14.5 oz) cans chicken broth
1 (10.5 oz) can cream of chicken soup
1/2 tsp. pepper
8 oz cream cheese, cubed
1/2 lb. bacon, cooked & crumbled

In a slow cooker combine first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives. Serves 12

Pumpkin Cookies

2007-08-29T13:35:00.000-07:00

Original date February 2007
From: Patti Meuter

1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. chocolate chips

Cream sugar, shortening, pumpkin and egg. Mix everything else into mixture. Drop by teaspoonfuls on cookie sheet. Bake at 350F for 10 minutes. Let cool.

3 tbsp. butter
1/4 c. milk
1/2 c. brown sugar
1 c. powdered sugar
3/4 tsp. vanilla

Combine butter, milk and brown sugar in a saucepan and boil slowly for 2 minutes stirring constanly. Remove from stove and let cool. Stir in powdered sugar and vanilla. Ice the cookies and eat them up!

Cinnamon French Muffins

2007-08-29T13:32:00.000-07:00

Original date February 2007
From: Lorna Sowards

1/3 c. shortening
1 c. sugar, divided
1 egg
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
1 tsp. cinnamon

Combine shortening, 1/2 cup of sugar and egg. Add dry ingredients (except remaining sugar and cinnamon), alternately with milk. Mix well. Drop by spoonfuls into muffins cups or tins, fill 2/3 full. Combine remaining sugar and cinnamon. Sprinkle over muffin batter. Bake at 350F for 20-25 minutes. Makes 1 dozen muffins

Rice Krispie Snacks

2007-08-29T13:16:00.000-07:00

Original date February 2007
From: Rebecca Dawson

1 c. white karo syrup
1 c. sugar
2 c. peanut butter
4 c. rice krispies

Bring syrup and sugar to a boil (actually just to a bubble). Stir in the peanut butter. Remove from stove and stir together. Pour over rice krispies. Mix well. Pour into 9 x 13 inch pan. Enjoy!

Green Chili Soup

2007-08-29T13:11:00.000-07:00

Original date January 2007
From: Carie Jackson

2 cans cream of chicken soup
2 can chicken broth
4-5 potatoes, peeled & diced
2 chicken breasts, cooked & diced
7 big green chilis or canned chili
2 (8 oz) pkg. cream cheese, softened
2 stalks celery
1 small onion
1+ c. milk

Boil chicken broth then add potatoes, celery and onion until celery is cooked. In crockpot add chicken, cream of chicken, cream cheese, chili and milk. Stir all together, then when chicken broth, potatoes, celery, and onions are cooked pour into crockpt and stir. **Makes a lot, may be frozen in smaller amounts for later use.**

Creamy Chicken Broccoli Bake

2007-08-29T13:07:00.000-07:00

Original date January 2007
From: Wendy Loch

4 boneless, skinless chicken breast halves, cubed
1 1/2 c. uncooked minute rice
1 1/4 c. milk
1 (10 oz) pkg. frozen chopped broccoli, thawed & drained
1/2 lb. velveeta cheese, cubed
1/2 c. miracle whip dressing

Heat oven to 350F. Mix all ingredients. Spoon into a 9 x 13 inch baking dish. Bake for 30 minutes or until chicken is cooked through. Serves 6

Graham Streusel Cake

2007-08-29T13:03:00.000-07:00

Original date January 2007
From: Candace Johnson

2 c. graham cracker crumbs
3/4 c. chopped nuts, optional
3/4 c. packed brown sugar
1 1/4 tsp. cinnamon
3/4 c. margarine, melted
1 Betty Crocker Super Moist cake mix
1 c. water
1/3 c. vegetable oil
3 eggs

Grease and flour a 9 x 13 inch baking dish. Combine the first five ingredients and set aside. Combine cake mix, water, oil and eggs. (If using a yellow cake mix, use 1/4 cup margarine instead ove vegetable oil). Pour 2 1/3 cups of batter into pan, then sprinkle with 2 cups of crumb mixture. Pour in remaining cake batter and sprinkle with remaining crumb mix. Bake at 350F for 35-40 minutes. Make a glaze using 1 cup powdered sugar and 1-2 tablespoons water. Drizzle over the cake.

Apple Cheese Ball

2007-08-29T12:49:00.001-07:00

Original date December 2006/January 2007

8 oz. cream cheese, softened
1 apple, cored, peeled (reserve peel), chopped
1/3 c. finely chopped green onion
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. apple juice
1 c. shredded cheddar cheese
1/4 c. chopped nuts
2 tbsp. parsley

Combine chopped apple, green onion, salt, pepper, cheddar cheese, and apple juice into softened cream cheese. Mix well. Chill overnight in the refrigerator. Chop apple peel into fine pieces. Combine with nuts and parsley on wax paper. Form cheese mixture into a large ball and roll in peel, nut, parsley mixture. Serve with crackers.

Corn Chowder

2007-08-29T12:46:00.000-07:00

Original date December 2006
From: Michelle Gibbs

1/2 lb. bacon
1 medium onion
1/2 c. chopped celery
2 tbsp. flour
4 c. milk
1-2 cans creamed corn
2-3 medium potatoes, cooked & chopped
1/2 tsp. salt
1/8 tsp. pepper

Fry bacon and remove and dice; drain all but 3 tablespoons of bacon grease. Add celery and onions, cook until tender. Blend in flour on low heat; add milk and boil 1 minute. Add corn, salt, pepper, potatoes, and bacon. Stir well and serve hot. May be served in bread bowls.

Caramel Pecan Brownies

2007-08-29T12:42:00.000-07:00

Original date December 2006
From: Ashley Gray

1 pkg. Devil's food cake
1 c. chopped pecans
3/4 c. butter or margarine, melted
1 (16 oz) pkg. caramels
1/3 c. evaporated milk
1 (12 oz) pkg. chocolate chips

Mix cake mix, pecans and butter in a large bowl with a wooden spoon. Press half of the batter into a 9 x 13 inch baking dish. Bake at 350F for 8 minutes. Remove pan from oven. Melt caramels in microwave or in the top of a double boiler, stir in evaporated milk and mix well. Pour caramel mixture over brownie layer, sprinkle with chocolate chips. Pat the remaining brownie mix over the top of the chocolate chips. Return pan to the oven and bake 18 minutes. Remove & cool. Cut into squares. Makes 2 dozen brownies.

Salmon Fritters

2007-08-29T12:39:00.000-07:00

Original date December 2006
From: Larissa Cherpeski

1 1/4 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/4 c. cornmeal
1 egg
3/4 c. milk
2 c. salmon, cooked (or other favorite fresh or canned fish)

Stir until just combined, drop by rounded tablespoonfuls into deep hot oil (375F). Fry until golden brown.

Light & Sweet Biscuits

2007-08-29T12:34:00.000-07:00

Original date December 2006
From Jan Ryker

1 c. sugar
4 c. flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1 c. butter, margarine or shortening
3/4 c. milk
3 eggs
1 tsp. vanilla
1 tsp. orange zest, optional

In a large bowl combine sugar, flour, baking powder, salt and cinnamon. Cut in butter until it resembles cornmeal. Combine milk, eggs, vanilla and zest. Stir into dry ingredients just until moist. Roll out on a floured surface and cut with a biscuit cutter. Bake on an ungreased baking sheet. (Dough may also be dropped by spoonfuls into a muffin tin). Bake at 425F for 12-15 minutes.

BBQ Crockpot Chicken

2007-08-29T12:31:00.000-07:00

Original date November 2006
From Sariah Sunvison

3 boneless, skinless chicken breast halves
1 1/2 c. catsup
3 tbsp. brown sugar
1 tbsp. worcestershire sauce
1 tbsp. soy sauce
1 tbsp. cider vinegar
1 tsp. ground red pepper flakes
1/2 tsp. garlic powder
Brown rice

Mix all ingredients, except chicken and rice, together in crockpot. Add the chicken and toss to coat well. Cook on high 3-4 hours or 6-8 hours on low, until chicken is done. Shred and return to BBQ sauce. Serve over brown rice. **At this altitude the chicken doesn't seem to need any longer than three hours.**

Pumpkin Muffins

2007-08-29T12:28:00.000-07:00

Original date November 2006
From Susan McDaniel

1 c. canned pumpkin
1/4 tsp. baking soda
1/2 c. shortening
1 1/4 c. sugar
2 eggs
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
2 1/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt

Mix baking soda and pumpkin; let set. Cream shortening, sugar and eggs. Add pumpkin and dry ingredients, alternating. Fill muffin cups 2/3 full and bake at 375F for 20-25 minutes. Makes 1 1/2 - 2 dozen muffins

Chicken Enchiladas

2007-08-29T12:20:00.000-07:00

Original date November 2006
From Tiffanie Hoover

1 1/2 lbs. boneless, skinless chicken breast
1 (8 oz) pkg. cream cheese, softened
1 (4 oz) can diced green chili, undrained
12 flour tortillas
1 can cream of chicken soup with herbs
1 c. sour cream
1 c. milk
2 c. shredded Colby Jack cheese
1 (2.25 oz) can sliced pitted rip olives, drained
Bottled green salsa, optional

Place chicken in large saucepan; add enough water to cover. Bring to a boil; reduce heat. Cover and simmer for 10-12 minutes or until chicken is no longer pink. Shred chicken into bite-sized pieces. Preheat oven to 350F. Combine chicken, cream cheese and chili peppers. Spoon about 1/3 cup mixture onto each tortilla near one edge; roll up. Place filled tortillas in a greased 3 quart baking dish. Bake, covered, about 45 minutes or until heated through. Unvoer and sprinkle with cheese and olives. Bake 1-2 minutes more or until cheese melts. Let stand 10 minutes before serving. Serve with green salsa, if desired.

Chocolate Zucchini Bars

2007-08-29T12:09:00.000-07:00

Original date October 2006
From Geri Curtis

1 1/2 c. flour
1 1/2 tbsp. cocoa powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 c. shortening
1/4 c. vegetable oil
3/4 c. sugar
1 egg
1/4 c. sour cream
1/2 tsp. vanilla
1 c. grated zucchini
3/4 c. mini chocolate chips
1/3 c. crushed walnuts

Heat oven to 325F. Grease a 9 x 13 inch pan with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon and baking powder. Set aside. In another large bowl, beat shortening, oil, sugar and egg on low speed until smooth. Beat in sour cream and vanilla, then flour mixture. Beat on medium for 2 minutes. Fold in zucchini and chocolate. Spread into prepared pan. Sprinkle with nuts. Bake for 30-35 minutes.

Stuffed Bell Peppers

2007-08-29T12:07:00.000-07:00

Original date October 2006
From Laci Quist

2 bell peppers, halved & cleaned
1 c. cooked rice
1/2 lb. ground beef, browned
1 can stewed diced tomatoes
1 can beans

Mix rice, beef, tomatoes and beans. Put into bell peppers. Sprinkle with cheese. Bake in 350F oven until warm and cheese is melted.

Mexican Casserole

2007-08-29T12:04:00.000-07:00

Original date October 2006
From Katherine Motz

1 lb. ground beef
1/2 c. chopped onion
1 can cream of chicken soup
2 cans ranch style beans (1 with jalapeno)
1 can rotel tomatoes
Grated cheese
Flour tortillas

Brown beef and onion. Combine soup and rotel. Add beans to meat. In a 9 x 13 inch pan layer flour tortillas (folded in half), meat mixture and then soup mixture. Top with grated cheese. Spray foil so cheese won't stick and cover casserole. Bake at 350F for 45 minutes.

Stuffed Zucchini

2007-08-29T11:41:00.000-07:00

Original date October 2006
From Christy Hinton

2 medium zucchini
1/2 lb. ground beef or bulk italian sausage
1/4 c. chopped onion
1 clove garlic, minced
2/3 c. seasoned bread crumbs
1/3 c. milk
1/8 tsp. dill weed
1 c. spaghetti sauce
1/2 c. shredded cheddar cheese

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp; set pulp and shells aside. In a skillet, brown meat, onion and garlic; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. Place in a greased 2 quart baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325F for 30 minutes or until zucchini is tender. Serves 4

Brigham City Cobbler

2007-08-29T10:15:00.000-07:00

Original date September 2006

3/4 c. packed brown sugar
1 1/2 tbsp. cornstarch
1/2 c. water
1 tsp. almond extract
4 c. peeled & sliced fresh peaches
1 tbsp. lemon juice
1 tbsp. butter
1 c. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter
1 egg, slightly beaten
1/4 c. milk
Ice cream or whipped topping, optional

For filling, in a large saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly. Add almond extract. Stir in peaches, lemon juice and the 1 tablespoon of butter; heat through and keep warm while preparing topping.
For topping, stir togther flour, sugar, baking powder, and salt. Cut in the 1/4 c. butter until mixture resembles coarse crumbs. In a separate bowl combine egg and milk; add all at once to flour mixture, stirring just to moisten. Turn hot filling into a greased 1 1/2 or 2 quart casserole dish. Immediately spoon on topping in 6 mounds. Bake at 400F for approximately 20 minutes. Makes 6 servings. This recipe also works well with 4 cups fresh raspberries or blackberries or a combination of berries and peaches.