Easy Breadsticks

1 T yeast
2 T sugar
1 1/2 c. warm water
1/2 tsp salt
3 c. flour
1 cube butter
Sprinkle with garlic and Parmesan cheese or cinnamon and sugar.

Mix first four ingredients in a bowl.  Add 3 cups flour, mix and knead for 3 min.; let dough rest 10 min. While dough is resting, melt butter and pour on jelly roll pan. Roll out dough and cut with pizza cutter.  Cut dough into 1/2" wide strips.  Roll in butter on the cookie sheet.  Sprinkle with seasonings.  This can set in the fridge covered.  Let rise until doubled and bake at 400F for 20-25 minutes.  (I never let them rise the second time and they turn out great for us.)

How many ounces in a cup of....

One Cup of .. Weight in Ounces Almonds (ground) 3½ Almonds (whole) 5 Breadcrumbs (fresh) 2 Butter 8 Cheese (grated) 4 Coconut (dessicated) 3 Cornflour 4 Flour 4 Fruit (dried) 5 Honey 12 Jam 10 Lentils (raw) 6 Nuts (chopped) 12 Margarine 8 Molasses 8 Oatmeal 5 Peanuts 5 Peanut Butter 8 Rice, long grain (raw) 5 Rice, short grain (raw) 6 Rolled Oats 3 Semolina 6 Sugar 8 Sugar (Icing) 4½ Treacle 12 Walnuts (chopped) 4 Water (milk, etc.) 8

    

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Chocolate Chip Toffee Scones

Much to my surprise, I really enjoy baking and eating scones.  The real traditional kind of scones.  I grew up eating Utah's version of a scone which is basically a yeast bread dough deep fried and served with honey butter.  Those are great too, but there is just something a little more refined about a real scone and there are so many ways to make them.  I got this recipe from Leigh Anne at myhomebasedmom.com  These scones even won Robert over.  Fresh from the oven they are pretty hard to stop eating.  :)

Chocolate Chip Toffee Scones

3 1/4 C flour

1/2 C sugar

1 Tbsp plus 1/4 tsp baking powder

1/4 tsp salt

1 C semisweet, milk or dark chocolate chips – I used milk

1/2 C walnuts, toasted and then chopped into small pieces – I  left these out

1 C Toffee bits or chop up a Heath or Skor bar

2 C chilled heavy whipping cream

Topping:

2 Tbsp butter, melted

granulated or coarse white sugar

Preheat oven to 375 degrees.  Lightly butter two heavy large baking sheets.

In a large mixing bowl, combine flour, sugar, baking powder and salt; mix well.  Stir in chocolate chips, nuts and toffee bits.

In a large, chilled mixing bowl (chill bowl and beaters in freezer for 15 minutes or in fridge for an hour), whip the cream until stiff peaks form.  Gently fold whipped cream into dry ingredients; combine well.  It will be sticky.

Turn dough out onto a lightly floured work surface.  Knead gently until a soft dough forms; about 2 minutes.  Form dough into 2 balls.  Pat each ball out into a circle.  Place each on a cookie sheet and cut pie like into 8 wedges.  Pull each wedge out a little bit to create about 1 inch space between each wedge. 

For topping:  Brush scones with melted butter.  Sprinkle each scone with a bit of granulated or coarse white sugar.  Bake until golden brown, about 18 to 20 minutes.  Serve warm or at room temperature.  Store in airtight container at room temperature.

I didn't make the Devonshire Cream to go with the scones.  Maybe someday....

Devonshire Cream

3 oz. cream cheese

2 Tbsp powdered sugar

1/2 tsp vanilla

1/3 C whipping cream

With hand mixer beat together well, it will thicken a bit and get fluffy. Chill one hour (I didn’t and it was fine) Serve with jam or lemon curd with your scones

Chocolate Chip Cookie Pie

I got this recipe from Leigh Anne at myhomebasedmom.com  It's super yummy!

Chocolate Chip Cookie Pie

1/4 lb. butter (1 stick or cube), melted and cooled

1 C sugar

1/2 C flour

2 eggs, well beaten

1 tsp vanilla

1 C walnuts or pecans, I left these out

1 C semi-sweet chocolate chips

9″ unbaked pie shell

Mix all ingredients and pour into pie shell.  Bake 40-45 minutes at 350 degrees.  It will still be nice and gooey.  Serve warm or at warm temperature.

Substituting Wheat Flour

Whole-wheat flour will make your baked products denser and heavier than all-    purpose flour does. Substituting whole wheat flour for white flour takes a little experimentation, but you will almost always be successful if you use ¾ cup of whole wheat flour to replace 1 cup of all-purpose flour.

    When making cookies with whole wheat flour, reduce the butter or shortening by     20 percent. When making cakes with whole wheat flour, add another tablespoon or two of liquid. When altering a white bread recipe to become whole wheat bread, you may need another ¼ cup or so of liquid.

If you like the texture of baked goods made with white flour but wish to add more whole grains to your family’s diet, be sure to try white whole wheat flour. This flour—milled from albino grains of wheat—behaves almost exactly like white flour, but provides all of the whole grain goodness of wheat flour.  

White whole wheat flour is beginning to be available in supermarkets, but if you cannot find it, check a natural foods or health food store. You may also purchase this flour at online sources, such as kingarthurflour.com.

One Step Wheat Blender Pancakes

Soak 1 cup wheat and 1 1/2 cups water in your blender overnight.  Add:

1/4 cup powdered milk
1 T oil
2T honey
1 egg
1 T baking powder
1/8 tsp salt

Blend well.  Makes 8 pancakes using 1/3 cup batter.

Tetrazzini

I double this recipe and bake it in a 9x13 pan.

2 cups broken spaghetti noodles
3/4 cup boiling water
1 cube chicken bouillon
1 can cream of chicken soup
1/8 tsp celery salt
1/8 tsp pepper
1 1/2 cups cooked chicken or turkey
1 1/2 cups cheese, divided

Cook noodles according to directions.  Meanwhile, dissolve bouillon in water.  Add soup, celery salt and pepper.  Drain spaghetti and add to soup mixture.  Stir in meat and 3/4 cup cheese.  Transfer to 8 in.  baking dish.  Top with remaining cheese and bake uncovered at 350F for 35-40 minutes.

Pumpkin Cookies

2 cups margarine
2 cups sugar
2 cups brown sugar
4 eggs
1 large can pumpkin
1 large pkg. instant vanilla pudding
1 1/2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp ginger
6 cup flour
12 oz semi-chocolate
12 oz milk chocolate

Mix all ingredients.  Bake at 375F for 12-13 min.

Guacamole for Grilled Quesadillas

From:  Brent and Alisha

8 avocados
2 tomatoes
1 can olives
cilantro, to taste
lime juice, to taste

Grill tortillas with cheese, spread with guacamole, sour cream and ranch.  Top with black beans and lime rice.  May add grilled chicken or steak.

How to Make Perfect Bacon

From About.com:

Difficulty: Easy

Time Required: 20 minutes

Here's How:

1. Line a baking sheet with foil. This will make cleanup easier later.
2. Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
3. Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
4. Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses. I like to pour it through a strainer lined with cheesecloth to filter out any crunchy bits.

Tips:

1. Don't pre-heat the oven! Make sure the oven is cold when you put the bacon in.
2. Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
3. You can slightly under cook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.
4. Variation: Dredge bacon in flour or corn meal before baking.
5. Variation: Sprinkle bacon with brown sugar or freshly ground black pepper before baking.

Double Chocolate Chip Cookies

My sister-in-law, Regina, makes these.

1 cup butter, softened
1 3/4 cup sugar
2 eggs
1 tsp vanilla
1 ounce unsweetened baking chocolate, melted
1/4 cup sour cream
2 cups flour
3/4 cup cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 cups white chocolate chips
1 cup chopped almonds, optional

Preheat oven to 350F.  In a large bowl beat together the butter and sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in vanilla.  Stir the melted chocolate and sour cream into the creamed mixture.  In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt.  Add dry ingredients to creamed mixture.  Stir in white chocolate chips and nuts.  Drop batter by the tablespoon onto ungreased cookie sheets.  Bake 12-14 minutes.  Remove from oven and cool 5 minutes.  Transfer to wire rack and cool completely.  Yield:  5 dozen cookies.

Jamie Duncan's Low-Carb Breakfast Casserole

We had this one year at our ward Christmas breakfast.  It was a hit along with my Honey Pancake Puff.

12 eggs
1/2- 1 onion, chopped
1 lb. ground sausage or beef
1 cup heavy cream
2-4 cups shredded cheddar cheese
1 cup diced ham
green onions/mushrooms, optional (whatever looks good)
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350F.  Brown ground sausage, onion and mushrooms in a saute pan.  Spray 9x13 casserole dish with non-stick spray.  Beat eggs and heavy cream together, add in browned sausage mixture, diced ham, green onions, 1-2 cups cheese and salt and pepper.  Mix together well.  Pour into casserole dish and top with 1-2 cups cheese.  Bake for 20-25 minutes.  Check when mixture is set and glossy.  Do not over cook.  Allow to cool slightly after baking is complete.  You can eat it now or cut into square and refrigerate for the week ahead.  Feel free to add anything else that suits your fancy, tomatoes, jalapenos, green chile's, garlic, etc.  Enjoy!

Easy Chicken Parmesan

1 jar spaghetti sauce
6 T Parmesan cheese
6 small boneless skinless chicken breasts (1 1/2 lbs.)
1 1/2 cups mozzarella cheese

Preheat oven to 375F.  Pour sauce into 9x13 baking dish.  Carefully stir in 4T (1/4 cup) of the Parmesan cheese.  Add Chicken; turn to evenly coat both sides with sauce.  Cover with foil.  Bake 30 min.  Uncover.  Top with mozzarella cheese and remaining 2T Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted.  Serve over hot cooked pasta if desired.  Makes 6 servings.

Jenn Weber's Chocolate Chip Cookies

These cookies turn out great every time.  I have used half chocolate chips, half mini M&M's before.  

2 eggs
1 cup Crisco (I use the Crisco bars - easier)
1 cup white sugar
1/2 cup brown sugar
--mix together--
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 tsp water
--mix together--
2 cups chocolate chips or M&M's
--mix together--
2 1/2 cups flour
--mix together--
Roll into balls & place on cookie sheet. Bake at 350 for 9 min. If you have a convection oven, bake at 350 for 6 min. They won't really look done but they are.
Leave on cookie sheet for 3 min. after taking them out of the oven. Transfer to cooling rack.
Enjoy!

Fettuccine Carbonara

This recipe comes from the Alice Bay Cookbook.  For a time growing up, it was one of my family's favorite recipes.  Sometimes we would steam summer squash, zucchini and carrots and add them to the mix.

1/4 lb. bacon
1 egg
3/4 cup Parmesan cheese
1 cup heavy cream
1/4 cup butter, cut into pieces
2 garlic cloves, pressed
2 T chopped parsley
1 tsp salt
1/4 tsp ground pepper
1 lb. fettuccine

Fry bacon until crisp, crumble, and set aside, keeping warm.  Beat the egg and add the Parmesan cheese, cream, butter garlic, parsley, and salt and pepper.  Cook the pasta al dente, drain, and toss immediately with egg and cheese mixture.  Sprinkle with crisp bacon and fresh parsley.  Serve on warm plates.  4 portions.

Golden Pancakes

I found this recipe in an issue of Reminisce magazine years ago.  My family says they actually like them more than regular pancakes because they are not as heavy and crumbly.  I like them because they are mostly egg and cottage cheese so they are lower carb.

6 eggs

1 cup cream-style cottage cheese

1/2 cup all-purpose flour

1/4 cup milk

1/4 cup vegetable oil

1/2 tsp vanilla extract

1/4 tsp salt

In a blender, combine all ingredients.  Cover and process on the highest speed for 1 minute.  Pour batter by 1/4 cupfuls onto a greased hot griddle.  Turn when bubbles form on top; cook until second side is golden brown.  

Yield:  about 14 pancakes.

Chicken Caesar Wraps

1 lb. chicken breasts, cut into strips

1/2 cup Caesar-style salad dressing

pitas, wraps or flat bread

1/2 small red onion, thinly sliced

1/2 small cucumber, peeled and chopped

tomatoes, chopped (optional)

1/4 cup cucumber salad dressing

In a shallow baking pan, stir together chicken and Caesar dressing.  Bake at 450F for 15 to 20 minutes.  Place bread of choice on a griddle to heat up 2-3 minutes; top with 1/4 cup chicken mixture, onion slices, cucumbers and tomatoes.  Drizzle with cucumber dressing.  Makes 4.

** You can also cook the chicken mixture in the crock pot.  Especially if you are making it in a larger portion.

Chocolate Peanut Butter Chip Cookies

1 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking powder
1 box (3.9 oz.) instant chocolate pudding
1 pkg. peanut butter chips

Preheat oven to 350F.  In a large bowl combine butter and sugars.  Beat until creamy.  Add vanilla and eggs and beat well.  Stir together flour, baking powder and pudding mix.  Add to butter mixture and blend well.  Stir in peanut butter chips.  Drop by spoonfuls onto baking sheets.  Bake for 8-10 minutes.  Cool.  Yields:  about 3 dozen.

Crock Pot Chicken Noodle Soup

1-2 onions, chopped

3-4 carrots, sliced

2 stalks celery

3 tsp salt

1/2 tsp pepper

3/4 tsp basil

1/4 tsp thyme leaves

3 T parsley flakes

10 oz. package frozen peas

2 1/2-3 lb. whole fryer chicken

4-6 cups water

2 cups wide egg noodles

Place all ingredients in crock pot in the order listed, except egg noodles.  Cover and cook on low 8-10 hours or on high 4-6 hours.  One hour before serving, remove chicken and cool slightly.  Remove meat from bones and return meat to crock pot.  Add uncooked noodles and turn to high.  Cover and cook on high 1/2 hour to 1 hour or until noodles are cooked to desired firmness.

30 Minute Rolls

This recipe was given to me by my mother-in-law, Joan Stoddard.

2 T yeast
1/2 cup warm water
Dissolve with a little sugar (1 tablespoon), set for 5 min.

1 cup milk (can use powdered milk), heat in microwave til hot.

Add to hot milk:
1 tsp salt
3 T sugar
4 T margarine
Let cool about 10 minutes then add to yeast.

About 4 cups flour

Slowly add flour.  Mix until soft but not sticky.  Cover and let rise 10 minutes.  Break off into balls, form rolls or roll between hands til about 10 in. long and tie in knots.  Place on cookie sheet.  Rise 10 minutes.  Bake at 350F about 10-12 minutes or until golden brown.  Makes about 20 rolls.

Buttermilk Pancakes

We got this recipe from Rex and Vicki Davis.  We usually have them when we are all together on our huckleberry picking trips and add a cup of huckleberries to the batter.  Yum, yum!

1 egg
1 1/4 cup buttermilk
2 T vegetable oil
1 1/4 cup flour
1 T sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Sour Cream Substitutes

I found this today when I was desperate for sour cream and did not want to go to the store.  I tried the one with cottage cheese, lemon juice and milk in the blender and it worked great.

Sour Cream Substitutions and Equivalents 

*1 cup sour cream For baking: 7/8 cup buttermilk or sour milk plus 3 tablespoons butter 
*1 cup sour cream For baking: 1 cup yogurt plus 1 teaspoon baking soda 
*1 cup sour cream For baking: 3/4 cup sour milk plus 1/3 cup butter 
*1 cup sour cream Baking: 3/4 cup buttermilk plus 1/3 cup butter 
*1 cup sour cream Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water 
*1 cup sour cream Cooked sauces: 1 cup evaporated milk plus *1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken. 
*1 cup sour cream Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture) 
*1 cup sour cream Dips: 1 cup cottage cheese plus 1/4 cup yogurt or buttermilk, briefly whirled in a blender 
*1 cup sour cream Dips: 6 ounces cream cheese plus 3 tablespoons milk, briefly whirled in a blender 
*1 cup sour cream Lower fat: 1 cup low-fat cottage cheese plus *1 tablespoon lemon juice plus 2 tablespoons skim milk, whipped until smooth in a blender 
*1 cup sour cream Lower fat: 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice

Southwest Chicken

This recipe comes from my Logan River Neighborhood cookbook.  It comes together really fast and easy on the stove top.  You can eat it just the way it is or you can chop up the chicken and put the mixture in tortillas.  My favorite way to eat it is with shredded lettuce, tomatoes, avocado and sour cream on top.

4 boneless chicken breasts
1 cup salsa
1 pkg. taco seasoning
2 cups water
2 cups Minute rice
1 cup black or kidney beans (drained and rinsed)
1 cup cheddar cheese
Lettuce, tomato, avocado and sour cream for garnish.

Bring chicken, salsa, seasoning and water to boil in a large skillet.  Cover and simmer for 10 minutes.  Return to boil.  Stir in rice and beans.  Sprinkle with cheese.  Cover and cook on low for 5 minutes.  When serving, top with garnishes.  Serves 4-6.

Chicken and Spaghetti

Years ago Albertson's had a promotion going on.  They had recipe cards with meal ideas all through out the store next to the ingredients that were in the specific recipes.  It was called "Quick Fixin' Ideas".  I loved going to the store and collecting the cards and seeing if there was anything new each time.  This is one of the recipes I picked up there and it stuck.  This recipe is kid friendly and fast to make and we usually have all the ingredients in our pantry.  The original name of the recipe was Chicken Strips Italiano, but that was too fancy for us.  We just call it Chicken and Spaghetti.

8oz. uncooked linguine or spaghetti, cook to desired doneness

1/2 cup grated Parmesan cheese 

1/2 cup Progresso Bread Crumbs

1/2 cup Italian salad dressing

1 lb. chicken breasts, boneless and skinless

2 cups Classico Pasta Sauce, heated

Pillsbury Crescent Rolls

Heat oven to 375F.  In small bowl, combine cheese and bread crumbs; mix well.  Place salad dressing in small bowl.  Dip chicken breasts in salad dressing; place in bread crumb mixture and toss to coat evenly.  Place on lightly greased cookie sheet 1 inch apart.  Bake chicken breasts at 375F for 20 minutes or until lightly browned and no longer pink in center.  Slice chicken into strips.  To serve drain hot pasta; spoon onto 4 plates.  Top each with hot pasta sauce and chicken strips.  Serve with freshly baked Pillsbury Crescent Rolls.

Little Cheddar Meatloaves

I got this recipe from my friend Vicki.  It has become a favorite because these little loaves do not have to cook as long as regular meatloaf.

1 egg

3/4 cup milk

1 cup shredded cheddar cheese

1/2 cup quick cooking oats

1/2 cup chopped onions

1 tsp salt

1 pound lean ground beef

2/3 cup ketchup

1/2 cup packed brown sugar

1 1/2 tsp mustard

In a bowl, beat egg and milk.  Stir in cheese, oats, onion and salt.  Add beef and mix well.  Shape into 8 loaves; place in a greased 9x13 pan.  Combine ketchup, brown sugar and mustard; spoon over loaves.  Bake uncovered at 350F for 45 minutes.

Crock Pot Stroganoff

1 1/2 lbs. stew meat
1-2 tablespoons oil
flour
2 cans cream of mushroom soup
1/2 cup water
1-2 beef bouillon cubes
1 envelope onion soup mix
1/2 cup sour cream

Brown meat with oil and flour.  Mix soup, water, bouillon cubes and soup mix in crock pot.  Add  meat.  Cook on high 4-5 hours.  Stir in sour cream just before serving.  Serve over egg noodles.

Outrageous Chocolate Chip Cookies

This is Robert's most favorite cookie right now.  They are pretty addictive!

• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup packed brown
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Egg Salad

We got this recipe from a Disney cookbook.  It's the egg salad recipe from River Belle Terrace, Frontierland Disneyland Park.

12 eggs, hard-boiled, peeled
1 cup mayonnaise (you could probably cut this down a little if you don't like your egg salad as saucy)
1 T prepared mustard
1 tsp seasoning salt
1 tsp pepper
1 T lemon juice, fresh

Rinse peeled eggs and pat dry with paper towels.  In a glass or stainless steel bowl, chop eggs to medium-fine consistency.  Fold in mayonnaise and seasonings, mixing well.  Refrigerate until ready to use.

My favorite memory of eating these sandwiches is after church with our neighbors in Logan.  We ate them on the yummiest white bread that we got from the Macey's bakery.  It was called Grandpa Lynn's bread.  We came home from church one Sunday and made a huge stack of egg salad sandwiches and then invited Rex and Vicki Davis and Eric and Kim Pond over to eat.  We had the best neighbors and some of the best times while we lived in Logan!

Perfect Brown Rice

We found these instructions for cooking brown rice here and now it turns out great every time.  

(adapted from Saveur)

brown rice (whichever type you prefer)
water – use at least four cups of water for every one cup of rice
salt – to taste

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand.  Meanwhile, bring water to a boil in a large pot over high heat.  When water boils, add the rice, stir it once.  Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally.  After 30 minutes, pour the rice into a strainer over the sink.  Let the rice drain for 10 seconds, then return it to the pot, off the heat.  Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal). After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.

notes: *the original Saveur recipe instructs you to use 12 cups of water for one cup of rice. This seemed wasteful to me and after trying a few times, I decided that four cups of water for each cup of rice works perfectly fine. You can cook as much rice as you want, just try to stick to that general ratio.

Spinach and Chicken Pasta Salad

From the kitchen of:  yourhomebasedmom.com

16 oz. bow tie pasta, cooked al dente

Dressing:1 cup vegetable oil

2/3 cup Yoshida’s gourmet sauce

2/3 cup white wine vinegar

6 Tbsp. sugar

1/2 tsp. salt

1/2 tsp. pepper

Salad consists of:

20 oz. bag of spinach

1 6 oz. bag Craisins

3 cans mandarin oranges, drained

2 cans sliced water chestnuts, drained

1/2 cup parsley chopped

1 bunch green onions, chopped

1/4 cup sesame seeds, toasted

6 oz. peanuts

2 cups chicken, cut into pieces.

Blend dressing in blender.  Mix dressing and pasta and marinade for 2 hours (in a Ziploc bag).  Combine rest and add pasta and dressing and toss.

Chicken Enchilada Chili

I got this recipe from Paz Stutzman.  We served in the Primary presidency together.

2 cans stewed Mexican tomatoes (I usually just use petite diced tomatoes)
2 cans chili beans
1 can "Old El Paso" enchilada sauce (I usually do 2 smaller cans or one large can)
1 chopped onion
1/2 chopped green pepper
1-2 garlic cloves
1 1-2Lbs. boneless skinless chicken thighs or chicken breasts
salt and pepper to taste

garnish with:  cilantro, sour cream and shredded cheese

Combine all ingredients in crock pot and cook on high for 4-5 hours or until chicken is cooked and shreds. Shred chicken then return to crock pot. Add salt and pepper to taste.  Serve with garnishes.  Can also add lemon juice, avocados and fresh onion when serving.

Banana-Oat Chocolate Chip Muffins

1 cup quick oats
3/4 cup flour
3/4 cup wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 T butter, softened
1/2 cup brown sugar
3 medium ripe bananas, mashed
1 egg
2 T unsweetened applesauce
1 tsp vanilla
3/4 cup mini semi-sweet chocolate chips

Combine dry ingredients.  In separate bowl beat butter and brown sugar until crumbly.  Beat in bananas, egg, applesauce and vanilla.  Stir in dry ingredients just until moist.  Fold in chocolate chips.  Bake at 350, 15-20 minutes.  Cool 5 minutes.

Banana Bread

I got this recipe from one of my mom's best friends, Paula Martin.

1/4 cup shortening
1 cup sugar
2 eggs
1 1/4 cup flour
1 tsp baking soda
3 mashed bananas

Cream together shortening, sugar and eggs.  Add flour, baking soda and bananas.  Bake for 1 hour at 325F.

Slow Cooker Corned Beef and Cabbage

Robert and I were engaged on St. Patrick's Day in 1994.  The next year, as newlyweds for 8 months, we were invited to a Corned Beef and Cabbage dinner with some of Robert's work friends.  We thought it was a fun way to celebrate our engagement day, so we have had Corned Beef and Cabbage on March 17th ever since.  Over the years, I have discovered that corned beef turns out way better in the crockpot.  This is my favorite recipe.

Ingredients

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges

Directions

1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

About 10 years ago, we discovered this recipe for mustard glaze in the Better Homes and Gardens American Heritage Cookbook.  Now we can't have our corned beef without it.

Mustard Glaze:

In a medium saucepan combine 2/3 cup packed brown sugar, 1/2 cup vinegar, 1/2 cup prepared mustard and 1/2 teaspoon garlic powder.  Bring to boiling, stirring till sugar dissolves.  Cook uncovered, for 5 minutes.  If necessary, beat glaze smooth with a wire whisk or rotary beater.  Makes about 1 cup.

Coleslaw Chicken Salad

3 oz. canned chicken
1 T Miracle Whip
1 T plain yogurt or sour cream
1/4 apple, diced
1 cup coleslaw mic
onion (optional)

In a large bowl mix coleslaw, onions, apples, chicken, Miracle Whip and sour cream.  Add salt and pepper to taste.  Refrigerate until ready to eat.  Serve in pitas.

Cowboy Salsa

From the kitchen of:  Denise Smith

1/2 cup green pepper, chopped
1/4 cup green onion, sliced
1 T cilantro, snipped
1 clove garlic, pressed
1 can black-eyed peas
1 can black beans
3 tomatoes, chopped
1 can shoe peg corn
1/3 cup Italian dressing

Mix all ingredients and chill 1-2 hours.

Curry Chicken

1/2 cup honey
1/4 mustard
1/4 cup butter
1/2 tsp curry
1 tsp salt
2-3 chicken breasts, cut up

Mix first 5 ingredients in a saucepan until honey and butter are melted.  Pour over chicken pieces and bake at 350F for 45 minutes.  Can also cook in crock pot on high 3-4 hours.  Serve over rice.  *I like to double the sauce ingredients.

Deluxe Hot Cakes

My mom was on health kick in the early 80's and this is one of the recipes she made us.  I loved these pancakes.  Especially with homemade strawberry jam or strawberry syrup on top.

1 1/2 cup sifted whole wheat flour
1 T baking powder
3/4 tsp salt
3 T raw sugar
2 egg yolks
1 1/2 cups milk
3 T oil
2 egg whites, beaten

Combine in order given, folding in beaten egg whites last.  Bake on a lightly greased hot griddle.

Quick Orange and Lemon Cake

Another cake my mom and I found somewhere.

1 lemon
1 orange
1 1/4 cup self-rising flour
1 tsp baking powder
1 cup + 2 T sugar
1 stick butter, softened
2 eggs
3 T milk

Preheat the oven to 350F and line a 7-inch round cake pan with waxed paper, lightly greased with butter.  Grate the peel of the lemon and orange, then cut each in half and squeeze the juice from half of each.  Combine the juices in a bowl.  Place all ingredients except the orange and lemon juice and 1/4 cup sugar in a blender and mix thoroughly.  Pour the batter into the prepared pan and bake for 40-50 minutes.  Remove from oven and leave in the pan.  While still hot, sprinkle the top with reserved sugar.  Then drizzle the mixture of lemon and orange juice over it.  Makes 6-8 servings.

Alice's Apple Cake

My mom and I discovered this recipe years ago.  I can't remember where we got it, but it is sooooo good!

3 cups sifted flour
1 tsp baking soda
1 tsp ground cinnamon
2 cups sugar
3 eggs
1 1/4 cup vegetable oil
1 tsp vanilla
1/4 cup orange juice
1 T grated orange peel
2 cups grated unpared fresh apples
1 cup chopped walnuts, optional
1 cup flaked coconut

Preheat oven to 325.  Grease and flour a 10-inch tube pan.  Sift flour, baking soda and cinnamon onto waxed paper.  Combine sugar, eggs, oil, vanilla, orange juice and orange peel in a large bowl.  Beat with electric mixer until well blended.  Stir in flour mixture until well mixed.  Fold in apples, walnuts and coconut.  Spoon into prepared tube pan.  Bake in slow oven for 1 1/2 hours or until top springs back when lightly pressed.  Cool in pan on wire rack for 15 minutes.  Transfer cake from pan to a serving plate with a raised edge.  Puncture top of cake all over with a toothpick.  Spoon hot Buttermilk Sauce (below) over warm cake several times.  Let stand for about an hour.  Pour extra sauce into a small picture and serve with cake.

Buttermilk Sauce

1 cup sugar
1/2 cup butter
1/2 tsp baking soda
1/2 cup buttermilk

Combine in medium saucepan.  Stir until boiling.

Old-Fashioned Soft Sugar Cookies

My cousin Rica shared this recipe with me when she was living with my mom and going to Utah Valley Community College.

1/2 cup butter
1 cup sugar
1 egg
1/2 cup sour cream
3 1/4 cups flour
1 tsp baking soda
1/2 tsp salt

Cream butter, sugar, egg, vanilla and sour cream.  Sift dry ingredients together and beat into sour cream mixture.  Roll onto lightly floured board, 1/4" thick.  Cut in assorted shapes.  Bake on greased cookie sheet, 2" apart for  8-10 minutes or until lightly browned.  If desired frost cooled cookies with icing (below).  Makes about 2 1/2 dozen cookies.

Soft Sugar Cookie Icing

1/2 cup butter
31/2-4 cups powdered sugar
1 egg, optional
1 tsp vanilla
1/8 tsp sea salt
1 T milk or cream

Cream butter.  Add 1/3 of the sugar and beat well.  Add egg, vanilla, salt and cream or milk; beat until smooth.  Gradually add remaining sugar, beating until smooth.

Aunt Val's Chocolate Chip Cookies

2 cups butter or margarine
2 cups brown sugar
2 cups white sugar
3 eggs
1 tsp. vanilla
Blend until fluffy.  Add:
6 cups flour
1 1/2 tsp. salt, heap a little
1 1/2 tsp. baking soda, heap a little
1 pkg. instant french vanilla pudding
1 pkg. semi-sweet chocolate chips
1 pkg. milk chocolate chips
Bake at 350 for 12 minutes.  Slam cookie sheet on counter when you pull them out.  Makes 5 dozen.

Avocado Hummus

I got this recipe from my cousin Annie.

1 ripe avocado
1/2 can garbanzo beans, drained
2 T olive oil
2 T water
juice of one lemon
1-2 cloves garlic, minced
1/4 tsp salt
1 tsp ground cumin
1 tsp dried thyme
handful of cilantro
1 green onion, minced

Put avocado flesh, garbanzo beans, olive oil, water, lemon juice, garlic, salt, cumin and thyme in blender or food processor.  Blend until smooth.  Pulse in cilantro and green onion.  Serve with tortilla chips, pita chips or fresh veggies.

Awesome Huckleberry Muffins

From the kitchen of:  Misti Stoddard

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1 tsp vanilla
1/2 tsp cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup huckleberries or blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1 1/2 T cinnamon

Mix dry ingredients.  In 1 cup measure pour oil, then egg.  Then pour milk until it reaches 1 cup mark.  Add to dry ingredients.  Fold in berries.  Pour into lined muffin tin.  Sprinkle with topping.  Bake at 400 for 20-25 minutes.

Blue Cheese Stuffed Hamburgers

1 1/2 lb. ground beef
1/4 tsp salt
1/4 tsp pepper
1/3 cup crumbled blue cheese
3 oz. cream cheese, softened
1 T country-style Dijon mustard
4 onion buns
1 1/2 cup sliced fresh mushrooms
2 med. onions, sliced
1/4 tsp salt
1/4 tsp pepper
1 T Worcestershire sauce
4 slices ripe tomato

In a medium bowl stir together ground beef, salt, and pepper.  Form into 8 large 1/4" patties.  In a small bowl stir together blue cheese, cream cheese and mustard.  Place about 2 T cheese mixture on top of each of 4 patties.  Top each with remaining meat patty.  Press around edges to seal.  Place hamburgers in 10" skillet.  Cook over med. heat, turning once, until desired doneness (12-15 minutes for medium).  Place hamburgers on buns.  In same skillet with drippings place mushrooms and onions; add salt, pepper and Worcestershire sauce.  Cook over med. high heat, stirring occasionally, until tender (4 to 5 minutes).  Meanwhile, place tomato slice on each hamburger; top with grilled mushrooms and onions.

Turkey Burgers

From the kitchen of:  Paul and Misti Stoddard

1 1/4 lb. ground turkey
1/4 cup bread crumbs
1/2 tsp salt
1 tsp sage
1/2 tsp pepper
1/4 tsp nutmeg
1/4 tsp ginger
2-4 T milk

Mix all ingredients well and form into patties.

Mexican Rice

From the kitchen of:  yourhomebasedmom.com
We definitely need to double this for our family!  We love it!

2 T olive oil or vegetable oil

1 cup long grain rice

2 cups chicken broth

1 small can tomato juice

salt and pepper

Heat oil in a skillet.  Add the rice.  Stir frequently and slightly brown the rice over medium heat.  Add the chicken broth and tomato juice.  Add some salt and pepper, stir thoroughly.  Reduce heat to simmer and cover tightly with a lid.  Simmer/cook for about 20 minutes, until the liquid has been absorbed.  Remove from heat and let sit with lid on for 10-15 minutes.

Oatmeal Sparkling Cider Pancakes

I got this recipe off the back of a Snoqualmie Falls Pancake and Waffle Mix box.  We have these pancakes, with their syrup, for breakfast every New Year's Day.  It makes sense to me because we already have the sparkling cider handy.

2 cups pancake and waffle mix
1 cup cold water
1/2 cup instant oatmeal
1/2 cup sparkling cider

In a medium bowl, blend together all ingredients using a wire whisk.  For thicker pancakes, allow batter to sit for 5 minutes.  Cook on a hot griddle.  Serve with Apple Cider Syrup.

Apple Cider Syrup
3/4 cup apple cider
1/2 cup packed brown sugar
1/2 cup light corn syrup
2 T butter
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg

Place all ingredients in a small saucepan.  Bring to a boil over medium-high heat and stir occasionally.  Reduce heat and simmer for 15-20 minutes or until thickened.  Serve warm.

Crepes

1 1/2 cups flour
1 T sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs, beaten
2 T margarine or butter, melted
1/2 tsp vanilla

Mix dry ingredients, adding wet ingredients one by one.  Cook over medium-low heat.

Sour Cream Blueberry Muffins

1/4 cup butter at room temperature
3/4 cup sugar
2 eggs
1 1/4 cups plus 2 T flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
1 cup blueberries
1/2 tsp vanilla

Preheat oven to 450.  In a medium bowl, cream butter and sugar.  Add eggs one at a time, beating well after each one.  Sift flour, soda and salt together and add to butter mixture alternately with sour cream.  Gently fold in berries and vanilla.  Bake for 12-15 minutes.

Rice Pilaf

We serve this with our Chicken Cordon Bleu recipe on Valentine's Day.

1/4 cup margarine
1 cup celery, chopped
1/2 cup carrots, grated
1 cup raw rice
3/4 cup onion, chopped
1/2 cup broccoli, chopped

Cook until golden brown, then add:
1 envelope Lipton Chicken Noodle soup
2 3/4 cups cold water
1 dash sage and poultry seasoning

Cover and simmer for 20 minutes on top of stove.

Rice Krispie Treats

3 T butter or margarine
1 (10 oz.) pkg. regular marshmallows or 4 cups mini-marshmallows
6 cups Rice Krispies

Cook margarine and marshmallows on low until melted, stir constantly.  Remove from heat and add Rice Krispies.  Stir until completely covered.  Press into 9x13 greased pan with spatula or waxed paper.

Frog-Eye Salad

Boil:
1/2 box frog eye pasta

Cook until thick:
1/2 cup sugar
11/4 cup juices from fruit
1 T flour
1 egg, beaten
1/4 tsp salt

Remove from heat and add:
1/2 T lemon juice

Mix pasta and sauce and refrigerate 4 hours or more.  When making salad, stir in:
1 can mandarin oranges, drained
1 can pineapple chunks, drained
fruit flavored marshmallows
9 oz. Cool Whip
bananas

Refrigerate until ready to serve.

Chicken Cordon Bleu

This is a meal that we traditionally eat for a special Valentine's Day dinner.

4 boneless and skinless chicken breasts flattened to 1/8 inch thick
4 thin slices ham
Monterey Jack cheese, grated
season to taste
1/4 cup butter or margarine
3/4 cup cornflake crumbs

Place each chicken breast between sheets of plastic with skinned side down and pound with mallet to flatten.  Place ham on each piece of meaty side of chicken.  Add a pinch of grated cheese and roll up while tucking in sides.  Secure with a toothpick.  Dip each roll into melted butter, then roll in cornflake crumbs making sure to coat thoroughly.  Place in baking dish and bake at 350 for 30-40 minutes or until golden brown.   Top with Cordon Bleu Sauce and serve.  Makes 4 servings.

Cordon Bleu Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup lemon juice

Blend ingredients and heat.  Serve over chicken rolls.

Baby Cakes

These are a Valentine's Day treat for me.  Maybe it's the kiss on top or the fact that I found this recipe in a February issue of Seventeen magazine years ago.

6 chocolate sandwich cookies
1 pkg. cream cheese
1/2 cup sugar
2 eggs
3/4 cup sour cream
1/8 tsp almond extract

Topping:
3/4 cup sour cream
12 chocolate kisses

Preheat oven to 350.  Line a 12 section muffin pan with paper liners.  Separate cookies into 12 halves.  Remove cream filling and place one cookie half flat side up in each liner.  In a large bowl, beat cream cheese and sugar until smooth.  Add eggs one at a time beating well after each one.  Beat in sour cream and almond extract.  Spoon about 1/4 cup batter into each paper liner.  Bake for 20 minutes.  Remove from oven and let stand for 5 minutes.  (Leave oven on.)  To make topping, stir sour cream to thin.  Spread 1 tablespoon sour cream on each cake.  Return cakes to oven and immediately turn off.  After 10 minutes, place chocolate kisses on each cake.  Keep in open oven 30 minutes, then chill.

Scotcharoos

2 cups sugar
2 cups light Karo syrup
2 cups peanut butter
9-11 cups Rice Krispies
1 pkg. milk chocolate chips
1 pkg. butterscotch chips

Melt sugar, Karo syrup and peanut butter together in a large pan.  Add Rice Krispies and stir until coated well.  Press into a 9x13 pan.  Melt chocolate and butterscotch chips.  Spread over Rice Krispies.

Irish Soda Bread

3 1/2 cups flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
3 T sugar
1 cup raisins (optional)
2 eggs
11/2 cups buttermilk

Sift flour, soda, cream of tartar, salt and sugar in a bowl.  Add raisins.  Mix eggs and buttermilk into flour mixture.  Knead lightly for a few minutes.  Spread on floured cookie sheet or pizza pan.  Bake at 350 for 45 minutes.

Hot Artichoke Dip

A favorite at holiday meals!

1 14 oz. can artichoke hearts, drained and chopped
1 cup Parmesan cheese (4 oz.)
1 cup mayo
1 large garlic clove

Mix all ingredients in a pie dish.  Bake at 350 for 20-25 minutes.  Serve with toasted bruschetta.

Mello Jello

From the kitchen of:  Denise Smith

Jello:
1 large pkg. vanilla cook and serve pudding
1 large pkg. orange jello
Follow directions on box for both pudding and jello.  Stir together and chill until set.

Topping:
1 small pkg. lemon instant pudding
2 cups cold milk
8 oz. Cool Whip
1/2 cup powdered sugar
Mix all ingredients, pour over jello and chill until set.

Blueberry Jello

From the kitchen of:  Denise Smith

Jello:
1 can blueberry pie filling
1 6 oz. box jello, grape or blackberry
2 cups boiling water
11/4 cups ice water
1 can (20 oz.) crushed pineapple

Topping:
1 8 oz. pkg. cream cheese
1 cup sour cream
1/2 cup sugar
1/2 tsp vanilla

Dissolve jello in boiling water, add ice water.  Stir in pie filling and pineapple, mix well.  Chill until set.  Spread on topping and chill.

Mom's Fudge

Growing up, we always had fudge at Christmas.

2 cups sugar

1 small can sego milk

10 large marshmallows

1 cube butter

1/2 tsp vanilla

pinch of salt

11 1/2 oz. chocolate chips (semi-sweet or milk)

nuts

On medium heat, melt first six ingredients together in pan.  Stir constantly.  Mix chocolate chips and nuts in a bowl.  Pour melted ingredients into bowl and stir until smooth.  Pour into pan and chill.

Holiday Wreaths

I have fond memories of making these with my mom at Christmastime when I was young.

Melt in large sauce pan:

30-34 large marshmallows
1 cube margarine
Stir until blended.  Add:

1 tsp vanilla or almond extract
green food coloring to desired color

Remove from heat.  Add:

41/2 cups cornflakes and blend.

Drop by teaspoonfuls onto waxed paper.  Shape into wreaths and dot with red cinnamon candies.

Chocolate Raspberry Truffle Brownies

Brownie Layer:
11/4 cups semi-sweet chocolate chips (71/2 oz.)
1/2 cup butter or margarine
3/4 cup packed brown sugar
2 large eggs
3/4 cup all-purpose flour
1/2 tsp baking powder

Truffle Filling:
1 cup semi-sweet chocolate chips (6 oz.)
1 8 oz. pkg. cream cheese
1/3 cup seedless red raspberry preserves
1/4 cup powdered sugar

Glaze:
1/4 cup semi-sweet chocolate chips (11/2 oz.)
1 T vegetable shortening

Heat oven to 350.  Grease 9x9 pan.  To make brownie layer, melt chocolate chips with butter; cool slightly.  Beat brown sugar and eggs in large bowl with electric mixer.  Add chocolate mixture and mix well.  Stir in flour and baking powder.  Spread evenly in pan.  Bake 30-35 minutes until a toothpick in center comes out clean.  Cool on wire rack.  to make truffle filling, melt chocolate chips.  Beat cream cheese and preserves in a small bowl until smooth.  On low speed, beat in chocolate and powdered sugar until fluffy.  Spread over brownies.  For glaze, melt chocolate chips and shortening.  Drizzle over filling.  Chill 2 hours.  Cut into bars.  Makes 24.

Barbecue Chicken Pizza

1 pkg. (10 oz.) refrigerated pizza crust or Boboli
11/2 cups shredded Colby-Jack cheese, divided
2 cups chopped cooked chicken or 10 oz. canned chicken
1/2 cup barbecue sauce
1/2 cup green bell pepper, chopped (optional)
1/2 cup red onion, sliced (optional)

Preheat oven to 425.  Roll pizza crust into a 12-inch circle on 13" baking stone.  Sprinkle crust with 1 cup of cheese.  In medium bowl, combine chicken and barbecue sauce, tossing to coat.  Top crust with chicken mixture, green pepper and onion.  Sprinkle with remaining 1/2 cup cheese.  Bake 15-20 minutes or until crust is golden brown. Yield:  8 servings.

No-Bake Club Cracker Cookies

I love to make these in the summertime.

54 club crackers
1/2 cup butter or margarine
1/3 cup milk
3/4 cup brown sugar
1/2 cup sugar
1 cup graham cracker crumbs
1 cup semi-sweet chocolate chips
2/3 cup chunky peanut butter
1/2 cup peanuts, crushed

Line the bottom of a 9x13 pan with 27 of the crackers.  Melt butter in small pan.  Add milk, brown sugar, sugar and graham cracker crumbs in that order.  Bring to a boil and boil 5 minutes.  Pour over crackers.  Top with second layer of 27 crackers.  Melt chocolate chips and peanut butter together.  Spread over crackers.  Sprinkle with crushed peanuts.  Chill 3 hours.  Cut into bars.  Store in refrigerator.  Makes 32.

Sugar Spiced Nuts

1 large egg white
1 tsp water
4 cups mixed, salted, roasted nuts (about 11/4 lb.)
1/2-1 cup sugar
11/2 T cinnamon or pumpkin pie spice
3/4 tsp cayenne pepper (optional)

Preheat oven to 250.

Whisk together egg white and water in a large bowl until frothy and stir in nuts.  Stir together sugar and cinnamon and stir into nuts, coating well.  Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes.  Cool and break into bite-size chuncks.

Note:  Nuts keep in an airtight container at room temperature 5 days.

Pumpkin-Banana Chocolate Chip Muffins

6 eggs
4 cups sugar
11/2 cups oil
1/3 cup water
1/3 cup milk
1 lg. can pumpkin
3 ripe mashed bananas
1 tsp vanilla
51/2 cups flour
3 tsp salt
3 tsp baking soda
2 tsp heaping, cinnamon
1 tsp heaping, nutmeg
1 tsp ground cloves
1 bag semi-sweet chocolate chips

Spray baking pans with flour spray.  Mix eggs, sugar and the rest of the wet ingredients.  Add dry ingredients.  Bake at 350.  Regular-sized muffins: 25 minutes.  Mini-muffins:  15-18 minutes.  Bread:  1 hour.

Mom's Macaroni Salad

Every summer my mom would make a BIG bowl of this salad.  We would eat it for a snack, lunch or dinner.

12 oz. pkg. Salad-roni, cooked
3 hard boiled eggs, chopped
1 can of small deveined shrimp
2 green onions
mayonaise to taste
salt and pepper to taste

Easy Breadsticks

1 T yeast
2 T sugar
11/2 cups warm water
1/2 tsp salt
3 cups flour
1 cube butter
garlic powder and parmesan cheese or cinnamon and sugar

Mix first four ingredients in a bowl.  Add 3 cups flour, mix and knead for 3 minutes; let dough rest 10 minutes.  While dough is resting, melt butter and pour on jelly roll pan.  Roll out dough and cut with pizza cutter.  Cut dough into 1/2" wide strips.  Roll in butter on the cookie sheet.  Sprinkle with seasonings.  This can set in the fridge covered.  Let rise until doubled and bake at 400 for 20-25 minutes.

Paula's Marinade

We know this as Paula's Marinade but everyone that we share the recipe with calls it Robert's Marinade.  Robert has used it quite a bit.  Our favorite uses are for steak and kebabs.

2 T lemon juice
1/2 cup soy sauce
3 T vegetable oil
2 T Worcestershire sauce
garlic
pepper
green onions

Hamburger Supper

1 lb. ground beef
11/2 cups water
1/2 tsp poultry seasoning
1/4 tsp pepper
1 envelope brown gravy mix
1 med. onion, sliced
1 med. carrot, sliced
2 med. potatoes, cubed
1 cup cheese

Brown beef and drain.  Stir in water, poultry seasoning and pepper; bring to boil.  Stir in gravy mix.  Cook and stir 2 minutes or until slightly thick.  Arrange onion, carrots and potatoes over beef.  Reduce heat, cover and simmer 10-15 minutes or until vegetables are tender.  Sprinkle with cheese then cover and cook 3-5 minutes longer.  Makes 4 servings.

Meatloaf

From the kitchen of:  Shelley Brinton

Shelley gave me this recipe a couple years ago, but I didn't get around to trying it until last month.  It blew me away with it's deliciousness.

1/2 an onion diced
1 tube saltine crackers
8 oz. tomato sauce
2 tsp garlic powder
2 T parsley
1/4 tsp thyme
1/2 tsp black pepper
1 tsp salt
2 T Worcestershire sauce
1 egg
2 lb. meat

Mix all ingredients together, shape into loaf and bake 1 hour at 350.

Honey Cinnamon Spread

From the kitchen of:  The Pampered Chef

8 oz. regular or light cream cheese, softened
2T honey
1/4 tsp ground cinnamon

Combine all ingredients and mix until smooth.  Tastes great on bagels or bran muffins.

Favorite Meatloaf

This is the meatloaf recipe that my mom always made when I was growing up.  She would let me help her break the bread into pieces.  I remember her putting all the ingredients into our olive green Tupperware bowl and mixing it with her bare hands.  That is how I make meatloaf today.  I love the way all the spices look as they are dumped in by the spoonful.  It smells heavenly too.  My mom used to serve this with creamed peas and potatoes.  Yum!

3 slices soft bread
1 cup milk
1 egg, beaten
1 1/2 lbs. ground beef
1/4 cup minced onion
1 1/4 tsp salt
1/4 tsp each:  pepper, dry mustard, sage, celery salt and garlic salt
1 T Worcestershire sauce

Heat oven to 350.  Tear break in pieces into large mixing bowl; add remaining ingredients and mix thoroughly.  Form lightly into loaf and place in shallow baking pan.  Bake 11/2 hours.  Makes 8 servings.