As Sisters in the Kitchen

Moving

2009-05-20T19:15:00.000-07:00

I'm not sure that anyone actually looks at this blog, but if you do, it's moving! Check out the new site here.

Cinammon Almond Braid

2009-05-20T19:06:00.001-07:00

1 tube (8 oz.) refrigerated crescent rolls
2 Tbsp. plus 1/4 cup sugar, divided
1 tsp. ground cinnamon
1/2 c. finely chopped slivered almonds
1 Tbsp. butter, melted
1/4 tsp. almond extract

Icing:
1/2 c. confectioners' sugar
1/4 tsp. almond extract
1 1/2 to 2 tsp. milk
1/4 tsp. ground cinnamon

1. Line a 15 x 10 X 1 inch baking pan with parchment paper.
2. Unroll crescent dough into prepared pan; seal seams and perforations.
3. Combine 2 Tbsp. sugar and cinnamon; sprinkle over dough.
4. Combine the almonds, butter, extract, and remaining sugar; spread lengthwise down the center of dough.
5. On each long side, cut 1-inch-wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal.
6. Bake at 375* for 10-15 minutes or until golden brown. Cool for 10 minutes; remove to a wire rack.
7. For icing, in a bowl, combine confectioners' sugar, extract, and enough milk to achieve desired consistency. Drizzle over braid, sprinkle with cinnamon. Serve warm.

Prep: 20 min. Bake: 10 min. + cooling

*I thought this tasted even better the next day, not warm--so be sure to have leftovers!

Tortilla Soup

2009-05-20T19:03:00.000-07:00

1 can (10 1/2 oz.) condensed chicken with rice soup, undiluted
1 1/3 c. water
1 c. salsa
1 c. canned pinto beans, rinsed and drained
1 c. canned black beans, rinsed and drained
1 c. frozen corn
1 c. frozen diced cooked chicken
1 tsp. ground cumin
Crushed tortilla chips, shredded cheddar cheese, and sour cream

In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese, and sour cream.

*If you want, you can cut tortillas into strips and bake them for a few minutes to make homemade tortilla strips. Yum!

Yield: 5 servings
Prep/total time: 10 minutes

Taste of Home Simple & Delicious Cookbook

Quick Ham Fried Rice

2009-05-20T19:00:00.000-07:00

2 c. cooked rice
2 Tbsp. vegetable oil
3 eggs, well beaten
1/2 c. ham, diced
2 green onions, chopped
1/2 c. frozen peas and carrots
1/2 tsp. chicken bouillon
2 tsp. soy sauce

Heat 1 Tbsp. oil in a large skillet. Scramble eggs. Remove eggs from skillet and heat remaining oil. Stir-fry ham and rice (day-old rice works best because it is drier than fresh-cooked rice) until ham starts to brown. Add green onions, peas, and carrots, and stir-fry until vegetables are cooked through. Sprinkle with bouillon and soy sauce. Return scrambled eggs to skillet and mix well.

Mormon Pantry Family Dinner Cookbook

Sweet and Sour Pork

2009-05-20T18:55:00.000-07:00

1 pound boneless pork, cut up
1/3 c. cornstarch
1/3 c. all-purpose flour
Vegetable oil, for cooking
1 tsp. salt
3 eggs, well beaten
3 Tbsp. milk

Heat oil in heavy skillet. Blend corn starch, flour, and salt together. Whisk eggs and milk together. Blend into dry mixture and stir well. Dip pork in batter and drop into hot oil. Cook on both sides until golden brown. Drain on paper towel.

Sweet and Sour Sauce:
1/2 c. brown sugar
1/2 tsp. chicken bouillon
1/4 c. cornstarch 2 c. water/pineapple juice
1 16-oz. can pineapple tidbits
3 Tbsp. apple cider vinegar
1/2 tsp. garlic powder
2 Tbsp. soy sauce
1 tsp. ground ginger
2 carrots, peeled and sliced
3 green onions, chopped
1 green bell pepper, chopped

Drain pineapple and reserve juice. Combine reserved pineapple juice and water to make 2 cups liquid. Mix liquid with remaining ingredients except cornstarch and pineapple in a large saucepan. Cook over medium heat until carrots are tender. Blend 1/2 c. water, 1 drop red food coloring, and cornstarch. Add to pan and stir over medium heat until sauce boils and thickens. Add pineapple and warm through. pour over cooked pork pieces. Serve with rice.

Mormon Pantry Family Dinner Cookbook

Jumbo Shells with Meat Filling

2009-03-17T18:56:00.000-07:00

1 pkg. jumbo past shells, uncooked
2 lbs. ground beef, pork, or turkey
4 eggs
1 c. flavored dry bread crumbs
1 c. shredded mozzarella cheese
3/4 c. very finely chopped onion
3/4 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. black pepper
3 c. spaghetti sauce
Grated Parmesan cheese

1. Preheat oven to 375* F.
2. Cook pasta according to package directions and drain.
3. In a large skillet over medium heat, brown meat until thoroughly cooked. Drain.
4. In a large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese, onion, oregano, salt, and pepper.
5. In a 9x13 baking dish, spread 1/2 cup sauce.
6. Fill each cooked shell with 1 1/2 level tablespoons of filling.
7. Layer half of the filled shells in the prepared baking dish. Cover with half of the remaining sauce. Layer the rest of the filled shells on top and pour remaining sauce over. Garnish with Parmesan cheese.
8. Cover with foil and bake 40 minutes or until hot and bubbly.

Yield: 8 servings

*I halved this recipe since there are only two of us and it still made so much that we had a ton of leftovers. It makes a lot!

Chicken Roll Ups

2009-02-04T20:48:00.000-08:00

Filling:
1 (8 oz.) package cream cheese
1/4 tsp. pepper
2 c. cooked and cubed chicken
1 (4 oz.) can sliced mushrooms
2 (8 count) packages crescent rolls

Coating:
1 c. seasoned dry bread crumbs (finely crushed)
1/4 c. melted butter

Sauce:
1 can cream of chicken soup
1/2 can milk

1. Mix cream cheese, pepper, chicken, and mushrooms.
2. Cut crescent rolls into 4 square per container. Pinch serrated edges together
3. Fill each roll with mixture (about 1/4 cup).
4. Bring points of roll together, as for apple dumplings, and seal edges.
5. Dip in melted butter and roll in bread crumbs.
6. Bake on cookie sheets at 325* for 20-25 minutes or until light brown.
7. For sauce, mix cream of chicken and milk and heat on stove. Serve over hot roll ups.

Pie Filling Cake

2009-02-04T20:38:00.000-08:00

1 can fruit pie filling (I've tried cherry and blackberry and love both)
1 box yellow cake mix
1 cube butter

1. Grease and flour 9x9 square pan.
2. Pour in one can pie filling
3. Dump in powder cake mix (don't prepare it...you just need the powder)
4. Melt 1 cube butter and pour it on top of the pie filling and cake mix.
5. Bake at 425* for 20 min.

This is really easy and very yummy. It kind of tasted like cobbler.

Yummy Chicken

2009-01-29T19:45:00.000-08:00

1 Bottle Catalina Dressing
1 Jar Apricot Jam
3-4 Chicken Breasts

Cut the chicken into little pieces. Then mix all together in crockpot, and cook on low for about 2-3 hours, or until chicken is cooked through. Serve over rice.

*You can also buy chicken tenderloins so you don't have to cut anything up. Just throw everything in the crockpot and you have a quick, easy, and yummy meal!

Oil Pie Crust

2009-01-27T20:35:00.001-08:00

8 OR 9 INCH ONE CRUST PIE

1 CUP PLUS 2 TBL. FLOUR
1/2 TSP SALT
1/3 CUP OIL
2 TO 3 TBL COLD WATER

10 INCH ONE CRUST OR 8-9 INCH TWO CRUST PIE

1 3/4 CUPS FLOUR
1 TSP SALT
1/2 CUP OIL
3 TO 4 TBL WATER

10 INCH TWO CRUST PIE

2 2/3 CUPS FLOUR
1 1/2 TSP SALT
3/4 CUP OIL
4 TO 5 TBL WATER

MEASURE FLOUR AND SALT INTO MIXING BOWL, ADD THE OIL AND MIX WITH A FORK UNTIL IT RESEMBLES SMALL PEAS. SPRINKLE WATER OVER THE FLOUR ONE TABLESPOON AT A TIME. MIX WITH A FORK UNTIL THE FLOUR IS MOISTENED AND THE DOUGH JUST CLEANS THE BOWL. ADJUST THE WATER UNTIL THE DOUGH “FEELS LIKE PLAYDOUGH”, OIL MAY BE ADDED. FORM INTO A BALL AND FLATTEN. ROLL BETWEEN TWO SHEETS OF WAXED PAPER UNTIL 1” LARGER THAN YOUR PIE PLATE ALL AROUND, HINT ---MOISTEN THE SURFACE SLIGHTLY UNDER THE WAXED PAPER TO KEEP IT FROM SLIDING. RELEASE THE TOP SHEET OF PAPER AND REPLACE OVER THE DOUGH, FLIP OVER AND REMOVE THE OTHER SHEET, FOLD IN HALF OVER THE PAPER IN YOUR HAND AND PLACE IN THE PIE PLATE. REMOVE THE SHEET AND PRESS AND FORM THE DOUGH INTO THE CORNERS. FILL THE PIE AND PREPARE THE TOP CRUST IN THE SAME MANNER, PLACE SLITS IN THE TOP CRUST TO VENT. BAKE AS DIRECTED.

Apple Pie (French and Regular)

2009-01-27T20:31:00.000-08:00

8 INCH PIE

1/2 CUP SUGAR
1 TBL FLOUR
1/4 TSP NUTMEG
1/4 TSP CINNAMON
DASH SALT
5 CUPS THINLY SLICED, PARED APPLES (ABOUT 4)
1 TBL BUTTER OR MARGARINE

9 INCH PIE

3/4 CUP SUGAR
1/4 CUP FLOUR
1/2 TSP NUTMEG
1/2 TSP CINNAMON
DASH SALT
6 CUPS THINLY SLICED, PARED APPLES (ABOUT5)
2 TBL BUTTER OR MARGARINE

10 INCH PIE

1 CUP SUGAR
1/3 CUP FLOUR
1 TSP NUTMEG
1 TSP CINNAMON
DASH SALT
8 CUPS THINLY SLICED, PARED APPLES (ABOUT7)
3 TBL BUTTER OR MARGARINE

HEAT OVEN TO 425 DEG. PREPARE CRUST. STIR TOGETHER SUGAR, FLOUR, NUTMEG, CINNAMON AND SALT; LIGHTLY TOSS WITH APPLES TO COAT. TURN INTO PASTRY LINED PAN; DOT WITH BUTTER. COVER WITH TOP CRUST, WHICH HAS SLITS CUT IN IT; SEAL AND FLUTE EDGE. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 40 TO 50 MINUTES OR UNTIN CRUST IS NICELY BROWNED AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. SERVE WARM AND IF DESIRED, WITH ICE CREAM OR WEDGES OF CHEESE.

FRENCH APPLE PIE

FOLLOW RECIPE FOR 9 INCH APPLE PIE EXCEPT PREPARE PASTRY FOR ONE CRUST PIE. OMIT BUTTER AND TOP FILLING WITH CRUMB TOPPING: 1 CUP FLOUR, 1 TSP CINNAMON, 1 TSP NUTMEG, 1/2 CUP FIRM BUTTER OR MARGARINE AND 1/2 CUP BROWN SUGAR (PACKED). CUT IN WITH A PASTRY BLENDER OR FORK UNTIL CRUMBLY. TOP EVENLY AND INCREASE BAKING TIME TO 50 MINUTES. COVER CRUMB TOPPING WITH FOIL LAST 10 MINUTES OF BAKING TO PREVENT OVER BROWNING.

Strawberry Delight

2009-01-27T20:28:00.000-08:00

1 package (3 oz.) strawberry gelatin
1 package (10 oz.) sliced frozen strawberries
1 Tbsp. suagr
Dash salt
1 c. whipped cream, whipped with 1 Tbsp. of sugar
1/2 of a large angel food cake, torn in pieces

1. Dissolve gelatin in 1 1/4 c. boiling water.
2. Stir in strawberries, sugar, and salt.
3. Cool until gelatin is thick and syrupy.
4. Fold in whipped cream, keeping 1/4 c. for garnish.
5. Place half the cake pieces into a 203 quart serving bowl.
6. Pour half the the strawberry cream mixture over cake; add another layer of torn cake pieces and then remaining strawberry cream mixture.
7. Refrigerate 1-2 hours or until set.
8. Top each serving with a dollop of whipped cream.

Makes about 10 servings

Chocolate Chip Peanut Butter Cookies

2009-01-27T19:41:00.000-08:00

1 c. + 2 Tbsp flour
1/2 tsp. baking soda
1/2 c. butter
1/2 c. crunchy peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
6 oz. chocolate chips

1. Cream sugars, egg, butter, and peanut butter.
2. Sift dry ingredients together and add to creamed mixture.
3. Add vanilla and chocolate chips.
4. Roll dough into balls and bake at 350* for ten minutes or until golden brown.

Oatmeal Raisin Cookies

2009-01-26T20:41:00.000-08:00

1/2 lb. butter or margarine, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 c. oats
1 c. raisins

1. Preheat the oven to 350*.
2. Cream butter and sugars.
3. Add eggs and vanilla and mix well.
4. In a separate bowl, combine flour, baking soda, cinnamon, and salt.
5. Add dry mix to wet mix a little at a time. Blend well.
6. Stir in oats and raisins.
7. Bake 10-12 min.

Lexie's Rolls

2009-01-24T18:05:00.000-08:00

1 egg
2 Tbsp. butter
2 tsp. yeast
1 tsp. salt
1 Tbsp. sugar
1 1/2 c. warm water
3 1/4 c. flour
1/4 c. powdered milk

1. Put water, butter, egg, and water in breadmaker. Then add yeast and sugar. Put flour and salt on top and let the breadmaker run.
2. You want the dough to be slightly sticky.
3. Roll out the dough, cut out rolls, and dip in butter. Let rolls rise for about 20-30 minutes.
4. Bake at 375* for about 12 minutes.

Oreo Cookie Dessert

2009-01-22T18:09:00.000-08:00

1 package of Oreo cookies
¼ cup of butter, melted
2 (4 oz.) boxes of French Vanilla instant pudding
1 (8 oz.) package of cream cheese, softened
1/3 cup of powdered sugar
1 (16 oz.) tub of whipped topping

1. Make pudding according to directions on package. Put in refrigerator to set.
2. Put Oreo cookies in a food processor and chop until finely crumbled. Pour crumbs in a bowl and remove 1 cup of crumbs and set aside.
3. Pour melted butter in remainder of Oreo crumbs and mix well. Line the bottom of a 9x13 dish with Oreo crumbs and butter mixture. Press firmly and place in refrigerator to set.
4. While cookie crust is setting, mix softened cream cheese with the powdered sugar. (For a quick softening, place in microwave for 45 seconds.)
5. Add cream cheese and powdered sugar mixture to the pudding. (It may be a bit lumpy if the cream cheese wasn’t soft enough, but that’s okay.)
6. Fold whipped topping into mixture. Pour this final mixture over the Oreo crust.
7. Sprinkle the crumbs which had been set aside OVER the final mixture.
8. Place back into refrigerator until ready to serve.

Notes: Have been told it tastes better if it has set for at least 12 hours, but have served it as quickly as 1 hour with no complaints. This recipe can also be stretched to fill a 9x9 as well as a 9x13. Simply make a thinner crust and pour less pudding on top—it tastes just as good!

Mini Shepards Pies

2009-01-21T19:13:00.000-08:00

12 biscuits from the can (recommended brand: Grands)
2 tablespoons oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon garlic, minced
2 tablespoon fresh parsley leaves, chopped*
1 tablespoon fresh rosemary leaves, chopped*
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
1/2 cup leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded cheddar cheese

1. Preheat oven to 425*.
2. Spray a 12-count muffin pan with cooking spray. Mold biscuits to shape each muffin mold. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
3. In a large skillet over medium heat add oil. Add ground beef and brown. Add onions, pepper, salt and garlic and allow to cook together.
4. Mix in flour to meat and stir together until consistency is pastey. Add beef stock to pan. Stir in vegetables and herbs at the last few minutes. Mix all together.
5. Reheat mashed potatoes in microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
6. Spoon equal amounts (approximately 2-tablespoons) of warm potatoes on bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons).
7. Finally top with equal amounts of cheddar cheese on each pie. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.

Yield: 12 pies

Foodnetwork.com

*I used dried spices.
**I found that I had a ton of extra meat mixture. Because I had a lot of extra potatoes, too, I layered the extra potatoes, meat, and cheese in a square baking dish and put it in the oven with the mini pies. You could also probably half the meat mixture.

Stuffed French Toast

2009-01-21T19:11:00.000-08:00

Bread
Eggs
Cinnamon
Milk
Cream Cheese
1 can pie filling (we like apple)

1. Prepare french toast batter as usual (mix eggs, milk, and cinammon).
2. Prepare the bread by creating a pouch in each slice. To create the pouch, use your fingers to press down a square-shaped indentation in the center of each piece. When two slices are fitted together, they should have a small pouch between them.
3. Place a small scoop of pie filling and of cream cheese in the pouch of half of the slices of bread.
4. Using a basting brush, lightly spread french toast batter around the inside edges of the slices of bread that have filling on them.
5. Top filled slices with empty slices of bread. Use the basting brush to spread french toast batter around the seams.
6. Dip the stuffed french toast slices in the batter, then place them on a flat skillet.
7. Cook until both sides are browned. Serve with syrup and powdered sugar.

*Sorry, I know this recipe is really inexact. If you have questions, let me know.

Cake cookies

2009-01-21T19:10:00.000-08:00

1 cake mix (choose your favorite--I like funfetti)
2 eggs
1/3 c. oil
1 can frosting

1. Preheat oven to 375*
2. Combine cake mix, eggs, and oil. Stir until thoroughly moistened.
3. Form 1" balls and place 1 1/2 in. apart on ungreased cookie sheets.
4. Bake 6-8 minutes.
5. Top with frosting and serve. Yum!

*This recipe is ridiculously simple but is one of my favorites.

Ruth's Meatloaf

2009-01-21T19:07:00.000-08:00

3 lbs. ground beef
1 small onion, chopped
1 - 15 oz. can tomato sauce
3 large eggs
1/2 tsp. black pepper
1 tsp. salt
3/4 c. quick oats
1 - 8 oz. can tomato sauce

1. In a large bowl, combine first seven ingredients.
2. Press mixture into a 9x13 pan.
3. Bake in a 350* oven for one hour.
4. Drain off the liquid.
5. Top with the 8 oz. can of tomato sauce.
6. Bake an additional 20-30 minutes until the sauce browns slightly.

*If you don't want a full 9x13 pan of meatloaf, you can use a 9x9 pan. The leftover meat mixture is great for meatballs!

Cream Cheese Chicken

2009-01-14T18:32:00.000-08:00

2-4 chicken breasts
1/2 c. water
1 package italian salad dressing mix
1 package cream cheese
1 bag egg noodles or rice

1. Place chicken, water, and dressing mix in the crock pot. Cook 6 hours on low heat.
2. When the chicken is done, drain the juice into a medium sauce pan. Add cream cheese to the juice. Cook over medium heat until cream cheese is melted and is well-blended with the juice. *If the resulting sauce is too thick to pour, add milk.
3. Shred chicken.
4. Pour sauce over chicken.
5. Serve over noodles or rice.

Easy Cheesy Bread

2008-09-15T13:34:00.000-07:00

2 "Papa Pita" - Pita Wraps (you can buy a pack of 10 for $1.99 at Costco - Scott loves making "personal" pizzas with these)
2 cups mozzarella cheese, grated
Italian Seasoning
Onion Powder
Garlic Salt
Butter

Preheat over to 450* F. Thickly spread softened butter over each pita. Sprinkle with italian seasoning, onion powder and garlic salt to taste. Evenly spread 1 cup of cheese on each pita. Sprinkle a little more italian season over cheese. Bake in oven for 10 min., or until cheese is bubbly. Serve with marinara dipping sauce. Serves 2.

*I've made other slow cooker meals, but these have been the best. There are a whole bunch of easier slow cooker recipes that look pretty good at the kraftfoods.com website: http://www.kraftfoods.com/kf/search/SearchResults.aspx?searchtext=slow+cooker&u2=slow+cooker&scope=all&start=1&rsort=

Darcey Pett

Slow Cooker Hearty Beef Chili

2008-09-15T13:32:00.000-07:00

1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Shredded Four Cheese

BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid. COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours). STIR just before serving. Serve topped with the cheese. (from www.kraftfoods.com)

Darcey Pett

Cafe Rio Chicken

2008-09-15T13:31:00.000-07:00

1 small bottle Kraft Zesty Italian dresing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
5 lbs chicken breast

Combine all ingredients in crock pot and cook on high for 4 hours (low for 8 hours). Shred chicken, then cook for additional hour.

Darcey Pett

Cafe Rio Pork

2008-09-15T13:30:00.000-07:00

3-5 lbs of pork (boneless and lean)
1 cup brown sugar
1 cup of salsa
1-2 cups of Coke

Put all ingredients in a crock pot and cook on low for 8 hours or on high for 4 hours. It's heavenly with black beans, cheese and rice with the Tortilla Land tortillas from Costco (thanks Cody and Beth!).

Darcey Pett

Maple Syrup

2008-09-15T13:29:00.001-07:00

2 c. granulated sugar
1 c. water
1/2 tsp. maple extract
1/4 c. packed brown sugar
1/4 c. light corn syrup

1. Combine all ingredients except maple extract in a small saucepan.
2. Cook, stirring, over med-high heat until syrup comes to a full boil.
3. Remove from heat.
4. Add maple extract and stir. Serve hot.

Whole Wheat Pancakes

2008-09-15T13:27:00.000-07:00

2 c. milk
1 1/2 c. whole wheat kernels
6 egg whties
2 Tbsp. sugar
1/2 tsp. salt
1/4 c. oil
2 tsp. baking soda
4 tsp. baking powder

1. Place milk and wheat in blender.
2. Put on lid and blend 4 minutes.
3. Add remaining ingredients and blend until thoroughly mixed.
4. Cook pancakes on electric skillet set at 350* until small bubbles form and edges start to look dry. Turn and cook until done.

*Taken from HFL 110 class

Chocolate Chip Bran Muffins

2008-09-14T14:04:00.000-07:00

(Batter will keep for 6 weeks refrigerated. Amazing, I know.)

1. Boil 2 C. water and remove from heat.
2. Add 5 tsp baking soda and cool.
3. Cream together in separate bowl:1 C. shortening and 2 C. sugar
4. Add 4 eggs and mix well
5. Add 4 C. All Bran cereal, 2 C. Bran Flakes cereal, 1 tsp. salt
6. Add 1 quart buttermilk, 5 C. flour, soda water, chocolate chips
7. Spoon batter into muffin tins
8.Bake @ 350 for 20 minutes

Makes a TON of muffins

Jackie Shafer

Orange Rolls

2008-09-14T13:55:00.001-07:00

Filling:
1/3 c. melted butter
1/2 c. sugar
1 orange rind, grated

Mix all ingredients

Rolls:

2 tsp. yeast
1/4 c. warm water
3 eggs, well-beaten
1/2 c. shortening
1/2 c. sugar
1 c. warm water
4 1/2 c. flour
2 tsp. salt

Soften yeast in the 1/4 c. warm water. In a large bowl, combine eggs, shortening, sugar, 1 c. warm water, 2 1/2 c. of the flour, salt, and softened yeast. Beat until smooth. Add remaining flour; blend well. Cover and allow to rise until double. Punch down and refrigerate overnight. 3 hours before baking, divide dough in halth. Roll each half into a rectangle 1/2 inch thick. Sprea orange mixture evenly over dough. Roll up jelly roll style and cut into 1-inch slices.

Option 1: Place into greased muffin tins (each 1-inch slice in one muffin cup). Let rise. Bake at 400* for 12-15 minutes. This method is great for sweet dinner rolls.
Option 2: Place on greased cookie sheets with the edges touching. Let rise. Bake at 400* for 12-15 minutes (like cinnamon rolls). Top with icing.

Megan Hambly

Lasagna--Fast!

2008-09-14T13:51:00.000-07:00

1 1/2 lbs. ground beef
24 oz. jar spaghetti sauce
1 egg
1 lb. ricotta cheese
1 lb. cottage cheese
2 tsp. dried basil
2 tsp. dried oregano
9 lasagna noodles
4 c. (1 lb.) grated mozzarella cheese
1/4 c. water
Grated Parmesean Cheese

Preheat oven to 400*F.

Brown ground beef, drain fat. Stir spaghetti sauce into beef. In a large bowl, mix egg, ricotta, cottage cheese, basil, and oregano. Place 3 lasagna noodles in bottowm of 13x9x2-in. pan. Spread 1/3 of meat mixture over noodles. Spread 1/2 of cheese mixture over meat. Sprinkle with mozzarella. Place 3 noodles on top and repeat above steps. Add remaining 3 noodles on top and cover with remaining meat and mozzarella. Pour 1/4 c. water around edges of pan and cover with foil.

Bake 1 hour or until noodles are tender. Sprinkle with grated Parmesean cheese.

*This lasagna is great--it is faster than most lasagna because you don't have to cook the noodles first.

Megan Hambly

Swiss Cheese Chicken

2008-09-14T13:47:00.000-07:00

5 chicken breasts, cut in half
Swiss cheese (1 piece for each chicken breast) (You can just ask the deli for about 10 pieces of chicken)
1 large can cream of chicken (or two small cans) (I usually buy the "family size" can)
1 c. milk
Bread crumbs
Butter

Butter casserole pan. Put chicken in the pan. Put one piece of cheese on each piece of chicken. In a separate bowl, mix cream of chicken and milk. Pour mixture over top of chicken. Sprinkle with bread crumbs. Cut small pieces of butter and put them over the top of the casserole. Cover with foil.

Bake at 350* for 45 minutes. Take foil off for last 15 minutes.

This recipe is so delicious and super easy. It is really good to serve it over rice. The recipe can be halved, but we usually make the whole thing because it saves well as leftovers. We are having it for dinner today :)

Megan Hambly

Recipe ideas from Melanie Monson

2008-09-14T13:41:00.001-07:00

Here are some great websites to browse if you are looking for new recipes to try. You can search for anything. Check out the seasonal recipes!

http://www.verybestbaking.com/
http://www.bettycrocker.com/
http://www.marthastewart.com/
http://www.foodnetwork.com/

Kid's Favorite Chocolate Chip Muffins

2008-09-14T13:36:00.000-07:00

(verybestbaking.com)

1 1/2 c. all-purpose flour
1 1/2 c. whole-wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
4 large eggs, slightly beaten
2 c. sugar
1 can 100% pumpkin (15 oz.)
1 c. vegetable oil
2 c. chocolate chips

Preheat overn to 350*. Grease 36 muffine cups.
Combine flours, baking soda, baking powder, cinnamon, and salt in a bowl.
Combine eggs and sugar in a larger bowl. Add pumpkin and oil and mix well.
Stir in flour mixture until moist. Stir in chocolate chips. Spoon into muffin cups.
Bake for 20-25 minutes or until tops of muffins spring back when lightly touched. Cool in pans for 5 minutes.

Here's Melanie Monson's healthy variation:
First, use all whole-wheat flour (3 cups). Second, measure scant cups of sugar. Finally, use 1/2 c. applesauce in place of 1/2 c. oil. They still turn out very moist and yummy.

Chili Egg Puff

2008-09-14T13:35:00.000-07:00

10 beaten eggs
1 lb. grated cheddar cheese (I know, it's a ridiculous amount, but needed)
2 small cans green chilies
1/2 c. flour
1/2 tsp. salt
1 lb. grated Monterrey jack cheese
1/3 c. butter
Cubed ham
1 t. baking powder
1 pint cottage cheese (2 cups)

Mix all together and bake at 350* for 45 minutes in a 9x13 pan (It may take a little longer to bake...)

Kim Perry

Hot Fudge Sauce

2008-09-14T13:32:00.000-07:00

*This is the hot fudge sauce we have with ice cream at our home after temple trips or at new ward member family nights. It's a "secret" recipe...don't give it out too much!*

2 cups sugar
3 heabing Tbsp. cocoa powder
3 heaping Tbsp. flour
1/2 c. butter
1 12-oz. can evaporated milk
1 tsp. vanilla

Sift flour and cocoa into saucepan. Add sugar and stir to mix. Put butter in pan, turn heat to medium and stir while gradually adding the evaporated milk. Continue cooking and stirring until sauce boils. Lower heat, but keep small boil going for 5 minutes. Remove from heat and add vanilla. It is ready to use. Store leftover sauce in the refrigerator. Warm up quantity desired until it is gone. ENJOY!

Marilyn Petersen

Double Cheddar Hash Browns

2008-09-14T13:29:00.000-07:00

1 can (10 3/4 oz.) condensed cream of onion soup, undiluted
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 pkg (30 oz.) frozen shredded hash browns
2 c. (8 oz.) shredded cheddar cheese
1 c. crushed cornflakes

1. In a large bowl, combine the soups
2. Stir in hash browns
3. Pour in greased 2 1/2 quart baking dish
4. Sprinkle with cheese and conrflake crums.
5. Cover and bake at 350* for 50 minutes. Uncover; bake for 10 minutes longer or until golden brown.

Serves 8

Break...

2008-09-14T13:27:00.000-07:00

Hi sisters,
Sorry for the break! I would love to receive more recipes from you--I haven't received any new ones for a while. I hope you are able to use the recipes on here to get new ideas and to have fun cooking :)

--Megan Hambly

Tasty Pork Ribs

2008-02-24T13:17:00.000-08:00

8 bone-in country-style pork ribs (8 oz each)
1 onion, sliced
1 c. ketchup
1 c. barbecue sauce
1/4 c. packed brown sugar
1/4 c. Worcestershire sauce
1 Tbsp. balsamic vinegar
1 Tbsp. molases
1 garlic clove, minced
1 tsp. Cajun seasoning
1 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper

Place ribs in a 5 qt. slow cooker. Cover with sliced onions. Combine the remaining ingredients, pour over ribs. Cover and cook on low for 5-6 hrs. or until meat is tender. I like to serve it over rice.

*I didn't have the cajun seasoning or the ground mustard...so I left them out. It was still delicious!

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 5 hours

Curried Chicken

2008-02-19T15:47:00.000-08:00

2 large onions, chopped
1/4 c. olive oil
1-2 red, yellow, or green peppers
2 tsp. curry powder
1 can (16 oz) stewed tomatoes
1 cube chicken bouillon (dissolved in 3/4 cup hot water)
1/4 c. parsley flakes
1 garlic clove, minced
dash salt
1/4 tsp. mace
1 tsp. basil
2 chicken breasts, cubed
2-3 Tbsp. flour
2 Tbsp. oil

In medium skillet, sauté onion in 1/4 c. oil until lightly brown, about 5 minutes. Add peppers and cook 5 minutes. Stir in curry powder and cook for 1 minute. Stir constantly. Add tomatoes, bullion, parsley, garlic, salt, and mace. bring to boil and lower heat, then simmer covered for 5 minutes. Set aside while you cook chicken. Preheat oven to 375* F. Dust chicken with flour. Brown the chicken cubes in 2 Tbsp. of oil in a 2nd skillet, adding a bit more oil if needed. Pour the sauce over the cooked chicken in a large baking dish. Bake covered for 15 minutes or until bubbling. Serve over rice.

Janaya Rampton

Wild Rice Chicken

2008-02-19T15:44:00.000-08:00

1 package long grain rice
1 c. cooked, cubed chicken
1 can (8 oz.) sliced water chestnuts
1 c. finely chopped celery
1-1/4 c. chopped onion
1 c. light mayonnaise
1 can cream of mushroom soup

Cook rice. Combine with chicken, water chestnuts, celery, and onions, put mixture in 1 gallon freezer bag.

To prepare fo serving, thaw. Remove from bag and place in a 2-1/2 quart baking dish. Preheat oven to 325*. Stir mayonnaise and cream of mushroom soup together and spread over top of chicken. Bake uncovered for one hour.

French Bread Pizza

2008-02-19T15:39:00.001-08:00

I loaf French Bread
3 cups spaghetti sauce
1/4 c. grated Parmesan cheese
1 c. grated mozzarella cheese
Canadian Bacon

Assembled the day it is served. Freeze sauce, cheese, and Canadian bacon in separate Ziploc bags. Wrap bread in heavy foil. Freeze

To prepare for serving, thaw. Preheat oven to 550* or broil. Layer sauce and toppings on bread. Place on baking sheet and bake until cheese it melted.

Chile Verde

2008-02-17T22:08:00.000-08:00

1-1/4 c. dry pinto beans
1 lb. chicken breast
1 can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 cups chicken broth
1 tsp. minced garlic
1 tsp. salt
2/3 c. chopped onion
1 c. Monterey Jack cheese
1 c. salsa
1 dozen tortillas

Rinse pinto beans, soak them in cold water overnight, then drain. Cut chicken into cubes. Cook in water until no longer pink (about 15 minutes). Combine chicken with chilies and seasonings. Refrigerate until needed. Combine beans, chicken broth, garlic, salt, and onion in large pot. Bring to a boil. Reduce heat and simmer for one hour. Add more water if necessary.

Combine chicken mixture with beans; simmer 10 minutes. Cool and freeze. Grate chicken and freeze in a separate bag. Freeze both bags together.

To prepare for serving, thaw. Simmer chili 30 minutes, stir occasionally. Top with salsa and grated cheese. Serve on warm tortillas.

White Chili

2008-02-17T22:04:00.000-08:00

1 T. vegetable oil
1 medium onion, chopped
1 T. minced garlic
1 stalk celery, divided
2 cans Great Northern beans, drained
2 cups cooked, cubed chicken
3 chicken boullion gubes
1 can chopped green chilis, drained

In a medium soup pot, heat vegetable oil. Add onions, garlic, and celery, and saute until tender. Add drained beans, cooked chicken, 3 cups water, boullion cubes, and drained green chilies. Bring to a boil. Simmer for 25-35 minutes. Allow to cool slightly before freezing. Transfer toa freezer bag to freeze.

To prepare for serving, Heat frozen soup gently over stovetop. Simmer for 15 minutes or until soup reaches desired thickness.

Chicken Broccoli Casserole

2008-02-17T22:01:00.000-08:00

1 package (10 oz.) chopped broccoli
4 cups cooked, chopped chicken
1 can cream of chicken soup
1/2 c. lowfat mayonnaise
1/4 tsp. curry powder
3/4 c. grated parmesan cheese, divided

Cook broccoli in boiling water according to package directions. Drain and spread in a baking dish. Mix chicken, soup, mayonnaise, curry powder, and half of parmesan cheese in a medium bowl. Spread chicken mixture over borccoli. Sprinkle the remaining cheese over top. Cover with foil and freeeze.

To prepare for serving, thaw and bake at 350* for 40 minutes. Remove foil, sire, and bkae for 20 more minutes.

Sour Cream Enchiladas

2008-02-17T21:54:00.000-08:00

1 pint sour cream
1 small can chopped green chilies
1 small can sliced black olives
1 medium chopped onion
1 can cream of chicken soup
1 lb ground beef or cooked chicken (I prefer chicken)
1 package taco seasoning
1 can refried beans
1 lb cheddar cheese
2 doz. flour tortillas

Mix first 5 ingredients and set aside. Mix chicken, taco seasoning, and refried becans together. Place about 2 tbsp. sour cream mixture down the center of the tortillla. Add 2-3 tbsp of meat mixture. Top with grated cheese. Roll and place seam down in 13x9x2 in. pan. Cover with remaining sour cream mixture and cheese. Cover with foil and freeze.

To prepare for serving, thaw enchiladas and preheat oven to 350. Bake, covered, for 30 minutes.

**I double the sour cream mixture and put a thin layer in bottom of pan.

Freezer Lasagna

2008-02-17T21:44:00.000-08:00

1 lb. ground beef
1 tsp. minced garlic (1 clove)
1 Tb. parsely flakes
1 Tb. dried basil leaves
1-1/2 tsp. salt
1 can (16 oz.) peeled tomatoes
1 can (12 oz.) tomato paste
1 package (8 oz.) lasagna noodles
2 cartons (12 oz.) larg curd, low fat cottage cheese
2 eggs, beaten
1/2 tsp. pepper
2 Tb. parsley flakes
1/2 c. grated Parmesan cheese
12 oz. sliced mozzarella chese

In a large saucepan, miz browned beef, garlic, parsely, basil, salt tomatoes, and tomato paste. Bring to a boil; reduce heat. Simmer, uncovered for 30 min, stirring frequently.

Cook noodles according to package directions until al dete; drain. Combine cottage cheese, eggs, pepper, parsley flakes, and Parmesan cheese. Grease a 13x9x2 inch baking dish. Place a layer of noodles in dish, spread half of cottage cheese mixture over noodles, layer with half the mozzarella, top with half the suace mixture. Repeat process, topping with noodles and covering with sauce. Wrap dish with foil and freexe.

To prepare for serving, thaw lasagna and preheat oven to 375*. Bake, uncovered, for 30-40 min. Serves 8.

Mexican Lasagna

2008-02-17T21:36:00.000-08:00

Prep Time: 20 min.
Bake Time: 15 min.

2 cups frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes with basil, oregano, and farlic, undrained
1 can (4 oz.) chopped green chilies
3 green onions, sliced
2 tsp. dried oregano
2 tsp. ground cumin
6 corn torillas
2 c. shredded Mexican cheese blend
1 lb. ground beef, cooked and drained*
Sour Cream*

In a bowl, combine the first 7 ingredients. Place two tortillas in a 13x9 in. baking dish, coated with cooking spray. Spread with 1/3 of the corn mixture; sprinkle with 1/3 of the cheese; sprinkle with 1/3 of the meat; add a few dollops of sour cream. Repeat layers. Bake, uncovered, at 400* for 15-20 minutes or until heated through. Let stand for 5 minutes.

*The beef and sour cream are optional. I added them when I made this, but the original recipe does not call for either

Yield: 6 servings

Taste of Home magazine

The Ultimate Sandwich Recipe...Grilled Pastrami and Roast Beef Sandwhich

2008-02-12T22:37:00.000-08:00

1 POUND PASTRAMI
½ POUND ROAST BEEF
¼ POUND BABY SWISS
1 LARGE PURPLE ONION
¾ CUP RED WINE VINEGAR
1 ½ CUPS SUGAR
1 MEDIUM GREEN PEPPER
1 LARGE FRENCH LOAF OR FRENCH ROLLS
BUTTER
POWDERED PARMESAN CHEESE

MIX 3 TABLESPOONS OF MAYONNAISE, 1 TABLESPOON MUSTARD

HEAT THE PASTRAMI AND BEEF THROUGH. SLICE ONION AND MIX WITH VINEGAR AND ½ OF THE SUGAR. HEAT ONION MIXTURE UNTIL IT STARTS TO THICKEN, ADDING MORE SUGAR UNTIL SWEET SYRUP FORMS. ADD GREEN PEPPER TO MIXTURE. COOK UNTIL GREEN PEPPER IS SOFTENED, BUT STILL SLIGHTLY CRISP. SLICE BREAD IN HALF AND SHAVE OFF THE TOP OF THE BREAD. SPREAD BUTTER AND PARMESAN ON THE SHAVED PORTION OF THE BREAD. FILL SANDWICH WITH MEAT, SWISS CHEESE, ONION MIXTURE. SPREAD WITH MAYONNAISE MIXTURE AND BROIL UNTIL GOLDEN BROWN. THE EASIEST WAY TO CONSTRUCT THE SANDWICH IS TO PILE THE BOTTOM HALF OF THE BREAD WITH MEAT, ONION MIXTURE, AND CHEESE. THE MAYO MIXTURE CAN GO EITHER UNDER THE MEAT OR ON TOP OF THE CHEESE. THEN BROIL THE TOP AND BOTTOM OF THE BREAD SIDE BY SIDE, UNTIL THE SWISS IS MELTED AND THE PARMESAN IS GOLDEN. SOOO GOOD!

White Turkey (or Chicken) Chili

2008-02-02T22:18:00.000-08:00

1 1/2 cups chopped onions
2 cloves minced garlic
1 jalepeno pepper minced (I take out the seeds and ribs so it is not too hot)
1 can (4 oz) chopped mild green chilies
1 tsp ground cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
1/4 tsp salt
1 c chicken broth
1 can white kidney beans (I add 1-2 cans of any white bean I want)
2 cups cooked turkey or chicken (cubed or shredded)
cilantro and monterey jack cheese

Saute onions and garlic in olive oil over med. heat until onion is tender. Add jalepeno, chilies, cumin, oregano, cayenne pepper, beans, broth and meat. Bring to a boil. Reduce heat and simmer 20-25 minutes. Stire in cilantro and sprinke with cheese on top when chili is done.

*As a note, I usually double this recipe and like triple the broth and even add water. I just add liquid until I like the consistency. I don't make this as an exact science. You can add more or less meat, beans or liquid. I completely leave out the cilantro because I don't like it. And then I cook it as long as I need it to stay warm, anywhere from 30 minutes to even an hour and a half. You may need to just add more liquid if you do this. Enjoy!!!!

Fired Up Chicken Pita

2008-01-14T19:23:00.000-08:00

1 portion cooked chicken breast
1/2 cucumber, peeled, diced
1 tomato, diced
1 slice red onion, chopped
Ground red pepper, to taste
1 Tbsp fat-free plain yogurt
Hot peppper sauce, to taste
1 pita, cut in half

1. Slice cooked chicken breast into bite-size pieces. In a medium mixing bowl, combine hicken, cucumber, tomato, onion, red pepper, yogurt, and hot pepper sauce; mix well.
2. Spoon the chicken mixture into the pita.

Yield: 1 serving
Prep Time: 10 minutes

Turkey Bacon Melt

2008-01-14T19:21:00.001-08:00

3 strips lean turkey bacon (each cut in half)
1 whole-wheat English muffin, split
2 thick slices of tomato
2 slices reduced-fat cheese

1. Preheat oven to 400*F.
2. Cook turkey bacon according to its package directions.
3. Place the whole wheat English muffin halves face up on a baking sheet. Top each with a slice of tomato. Layer with cheese and top with 3 half slices of cooked bacon.
4. Place in the oven and bake for 3-5 minutes, until cheese it melted and bubbly.

Yield: 1 serving
Prep time: 15 minutes

Ham and Cheese Egg Casserole

2008-01-14T19:18:00.000-08:00

2 cups frozen diced potatoes
1 cup cooked lean ham, diced
1/2 cup fresh mushrooms, sliced
2 green onions, sliced
1 1/4 cup egg substitute
1/2 cup skim milk
1/2 cup reduced-fat cheddar cheese, shredded

1. Preheat oven to 325*F.
2. Lightly coat a 9" x 13" baking dish with cooking spray.
3. Layer potatoes evenly on the bottom of the dish; top with ham, mushrooms, and onions.
4. In a small mixing bowl, beat egg substitute and skim milk with a fork or whisk until well blended.
5. Pour egg mixture over ham and vegetables in baking dish and top with cheese.
6. Bake until eggs are firm and top is lighlty borwned, approximately 40 minutes.

Yield: 4 servings
Prep Time: 50 minutes

Chicken Pomodoro

2008-01-14T19:10:00.000-08:00

4 portions spaghetti (about 8 oz uncooked)
2 egg whites
4 tsp. Mrs. Dash Tomato-Basil-Garlic seasoning
1/4 cup reduced-fat Parmesan cheese, grated
4 portions chicken breast
2 Tbsp olive oil
3 tomatoes, diced (or one 15-oz can)
1 green bell pepper, sliced
1 yellow bell pepper, sliced
3/4 tsp. Italian seasoning
4 Tbsp red wine (or chicken broth)

1. Prepare spaghetti according to its package directions
2. In a medium mixing bowl, lightly beat the egg whites. In a pie plate, combine the Mrs. Dash seasoning and Parmesan cheese.
3. Dip chicken breasts in egg whites then into the seasoned Parmesan, coating both sides.
4. Heat olive oil in a large nonstick skillet over medium heat. Place chicken breasts in skillet; cover and cook for approximately 6 minutes; turn and cook for 6 more minutes until no longer pink in the center. Transfer the cooked chicken breasts to a plate; cover with foil to keep warm.
5. Add tomatoes and bell pepper to skillet and saute over medium heat until the peppers begin to soften, approximately 3 minutes. Stir in Italian seasoning and red wine (chicken broth), continue to cook for 2 minutes.
6. Add pasta to the skillet with sauteed tomatoes and peppers; mix gently.
7. Slice cooked chicken. Serve over pasta mixture.

Yield: 4 servings
Prep Time: 30 minutes

Great Green Chili

2008-01-14T19:04:00.000-08:00

8 cups fat-free, reduced-sodium chicken broth
1 onion, finely chopped
8 portions chicken breast (about 2 lbs)
2 packages Knorr Roasted Chicken Gravy Mix
3 cans (7 oz each) mild diced green chiles
6 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 tsp ground cumin
2 jalpenos, seeded and chopped
1 can (28 oz) white hominy, drained
8 (6-inch) flour tortillas
1 tomato, diced
1/2 cup fat-free sour cream

1. In a large pot, combine chicken broth, onion, and chicken breasts. Heat to boiling over high heat. Then reduce heat to low and simmer until the chicken is no longer pink in the center, about 20 minutes. Remove chicken from the broth and set aside to cool.
2. Use a whisk to blend gravy mix into the broth. Then add chilies, garlic, cilantro, cumin, jalapenos, and hominy. Bring to a boil over medium-high heat; then reduce heat to low.
3. Shred the cooked chicken by pulling it apart with 2 forks, and add it back into the broth. Cover and simmer about 40 minutes.
4. Warm flour tortillas by placing them between two damp paper towls o nhigh for 45 seconds.
5. Spoon a potion of the green chili into each bowl, top with a spoonful of diced tomato and a tablespoon of sour cream.
6. Serve with warmed tortillas for dipping.

Yield: 8 servings
Prep Time: 1hour, 15 minutes.

Chicken Enchiladas

2008-01-14T18:54:00.000-08:00

4 portions chicken breast
4 green onions, sliced
2 Tbsp fresh cliantro, chopped
1 jalapeno, seeded and minced
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 cup reduced-fat cheddar cheese, shredded
Garnish (Optional):
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz) ripe olives, sliced

1. Preheat oven to 350*F. Lightly coat a 9" x 13" baking dish with cooking spray.
2. Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and cool slightly. Shred cooked chicken by pulling apart with 2 forks; set aside.
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro, and jalapeno; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwae until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill witha bout 1/8 of the chicken mixture. Roll up and place, seam-side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
6. Divide lettue onto four plates and place a potion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes, and olives.

Yield: 4 servings
Prep Time: 50 minutes

Caribbean Chicken Salad

2008-01-14T18:48:00.000-08:00

4 portions chicken breast
2 tsp McCormick Montral Chicken seasoning
1 bag of baby romaine salad
1 bag romaine salad blend
1 cucumber, sliced
1 red onion, sliced
1 cup radishes, sliced
1 red bell pepper, diced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 oz) pineapple tidbits, drained
1/2 cup reduced-fat cheddar chees, shredded
1/2 cup lite honey-Dijon salad dressing

1 Preheat grill to high. Season the chicken breasts on both side with the Montreal seasoning. Then place chicken on hot grill and cook for approximately 6 minutes; turn and grill for approximately 6 more minutes, until no longer pink in the center.
2. While the chicken is cooking, combine the baby romaine salad, romaine salad blend, cucumber, red onion, radishes, red bell pepper, and tomatoes in a large mixing bowl and toss.
3. Divide salad between four plates. Top each with one-fourth of the mandarin orange slices, pineapple tidbits, and shredded cheese.
4. Place the cooked chicken on a cutting board, let it cool slightly, then slice into 1/2-inch strips.
5. Top each salad with a portion of chicken. Pour honey-Dijon dressing over salads.

Yield: 4 servings
Prep Time: 30 minutes

Santa Fe Chicken Soup

2008-01-14T18:40:00.000-08:00

1/3 c. brown rice (uncooked)
4 portions chicken breast
1 lime, halved
2 tsp taco seasoning
6 corn tortilaas
1 Tbsp olive oil cups fat-free, reduced sodium chicken broth
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chiles
6 cups fat-free, reduced-sodium chicken broth.

4 Tbsp salsa

1/4 cup fat-free sour cream

2 Tbsp cilantro, chopped

1. Cook brown rice accordgin to its package directions. While the rice is cooking, place chicken breasts in a shallow dish; cover with lime juice, and lightly coat both sides with tao seasoning. Then place chicken on a hot grill and cook for approximately 6 minutes on each side. Let the chicken cool slightly, then cut it into strips and set aside.

2. Preheat oven to 350* F and cut corn tortillas into 1/2-inch strips, then place them on a baking sheet. Bake for about 15 minutes or until they are crispy, then set aside.

3. While the tortilla strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onion; saute until the onion is transparent, about 8 minutes.

4. Add cooked rice to the pot and saute for 3 minutes. Add green chilies and saute for 2 more minutes. Then pour fat-free chicken broth into the mixture and bring it to a boil. Add sliced chicken and reduce heat to low. Simmmer for about 25 minutes.

5. Place a few baked tortilla strips in the bottom of bowls, and spoon about a fourth of the soup into each. Garnish each bowl with a a few more tortilla strips, a sponful of salsa, fat-free sour cream, and cilantro. Serve and enjoy!

Yield: 4 servings

Prep Time: 55 minutes

Eating for Life Cookbook

Popcorn Cake

2008-01-05T12:47:00.000-08:00

4 qt. popped corn
1 c. butter or margarine
2 c. nuts
1 1/3 c. sugar
3 c. mini marshmallows
½ c. light corn syrup
1 ½ c. M&Ms
1 tsp. vanilla

Mix popcorn, nuts, marshmallows and M&Ms in large bowl. Melt butter in heavy saucepan and add sugar and corn syrup. Bring to a boil, stirring and simmering for 3 minutes. Add vanilla and blend well. Pour over popcorn mixture and mix well. Let stand 2 minutes to cool. Arrange on baking sheet into candy cane shape. Wrap in plastic wrap to store. Can make smaller candy canes to give away. I usually put on cookie sheet and cut into small squares.

Orange Rolls

2008-01-05T12:38:00.000-08:00

This is my mom's recipe. They are delicious. You can serve them with dinner, or if you add a glaze to the top they make great sweet rolls.

Roll Dough:
1 1/2 cups warm water
2 tsp yeast
3 TBSP sugar

Mix together and let sit a few minutes so yeast can dissolve...add

1 egg
2 TBSP butter

Mix and add

3 cups flour
1 tsp salt

Mix well, adding a little more flour if it is too sticky (you want it slightly sticky but manageable).
Let rise until double, about 45 minutes. Roll out to about 1" thickness, rolling into a rectangle.

Orange Filling:
Melt 3/4 cube ofbutter and add 1/2 cup sugar and grated orange peel from one orange. Spread this mixture on top of dough and then roll up like cinnamon rolls. Cut into 1" pieces (dental floss or thread works well) and put into greased muffintins. Let rise until double, about 30 minutes. Bake at 375 for 15-18minutes. Enjoy!

Megan Hambly

Turkey Primavera

2008-01-05T12:11:00.001-08:00

Turkey Primavera
(great for using up leftover turkey from the holidays)

1 C uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 C sliced carrots
3 T butter
4 large fresh mushrooms, sliced
1/2 C chopped zucchini
1 1/2 C shredded cooked turkey (or chicken)
1 medium tomato, chopped
1 envelope Italian salad dressing mix
1 C heavy whipping cream
1/4 C grated Parmesan cheese

Cook pasta according to package instructions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes. Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with Parmesan cheese and toss again.

Yield: 4 servings

From "Taste of Home" Recipes Dec. & Jan. 2008

How to make a really good smoothie...

2007-12-03T22:48:00.000-08:00

*Start by buying a bag of frozen mixed fruit from the grocery store. I prefer bags that contain pineapple, mango, and strawberries.
*Get out your blender
*Put in Mixed fruit (not defrosted), 100% Orange Juice (Pre-made works well, but if you make it from the can I think that would work just as nicely), and one 8 oz. yogurt (any flavor works, try different ones to see what you like best). Portion sizes depend on how much smoothie you want and how thick you want it. You can play around with that too. Usually we just stick with one yogurt though and it is plenty.
*Blend away. We don't use any ice since the frozen fruit serves the same purpose.
*Sometimes we will add a banana if they are on hand.

And WAH-LAH! (How do you spell that?) You have a deliciously easy (and healthy) treat!

(Stolen from Kim Perry's blog) (but really, I like to think of it as borrowing...)

Every Cookie You Have Ever Dreamed of...

2007-12-02T21:44:00.001-08:00

Hi girls,
This website has hundreds of cookie recipes (seriously). Kind of fun, and nice, if you are looking for a particular kind of cookie...
Enjoy!
http://www.northpole.com/Kitchen/Cookbook/cat0001.html

Lemon Cookies with Lemon Glaze

2007-12-02T21:26:00.000-08:00

3/4 C shortening
1 C. sugar
3 eggs
2 small packages instant lemon pudding
2 C flour
3/4 teaspoon soda
1/4 teaspoon salt

Cream shortening and sugar. Add eggs and beat. Add pudding (dry mix) and dry ingredients. Mix well. Roll into balls. Don't make big balls because they won't cook all the way through. Bake 375 degrees for 8-10 minutes. When pulled out of the oven, they should be soft, slightly craked on the top, and have a touch of golden brown.

Glaze:
1 1/2 tablespoon milk
1 1/4 C powdered sugar
1 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon grated lemon

Melt butter with milk in a pan over a low setting. Take off heat and stir in powdered sugar. Wisk until smooth. Add lemon juice and rind. Wisk. Frost cookies while cookies are still warm. (You might want to do this on waxed paper because the frosting has a tendency to get everywhere and waxed paper makes for easier clean up.)

This is Sister Lewis' recipe (she is the Stake RS President). They are the most amazing Lemon Cookies I have ever tasted!

Megan Hambly

Mandi's Sugar Cookies

2007-12-02T21:25:00.001-08:00

1 c. butter
2 c. sugar
2 eggs
2 tsp. vanilla
1 cup sour cream or cream cheese (I prefer cream cheese)
6 cups flour
2 tsp. soda
1 tsp. salt

Cream butter, sugar, eggs, vanilla. Add cream cheese. In separate bowl, combine flour, soda, and salt. Add gradually to creamed mixute. Bake at 350 for 8-10 minutes. (You can refrigerate the dough if you want to, but it isn't necessary). This is really yummy and extremely easy sugar cookie recipe!

Megan Hambly

Grandma Hambly's Cheesecake

2007-12-02T21:23:00.001-08:00

Crust:
6-8 large graham crackers
1/2 stick butter, melted

Finely crush graham crackers. Pour crushed graham crackers into a springform pan, spreading them evenly. Melt butter, and pour on top of graham crackers. USe the butter to smoosh the graham crackers together.

Cheesecake:
16 oz. cream cheese
3 eggs, separated
dash salt
dash cinnamon
1/2 tsp. vanilla
1/2 c. sugar

Mix cream cheese, egg yolks, salt, cinnamon, vanilla, and sugar. Blend well. In a separate bowl, whip egg whites until stiff peaks form. Fold eggs whites into cream cheese mixture. Pour the entire mixture on top of the prepared graham cracker crust. Bake for 45 min, 350 degrees. Take out of oven, spread topping over cheesecake. Put back in oven and bake for another 5 min. Cool 2-3 hrs. before serving (but it is better the next day)

Topping:
1 1/2 c. sour cream
1/2 tsp. vanilla
5 tsp. sugar
dash salt

Mix all ingredients together, blend well. Pour on top of cheesecake after it has baked for 45 min (See above directions) Enjoy!

*This cheesecake is Ryan's grandma's recipes. It is amazing and relatively simple. We have served it with fruit, with chocolate, with caramel, and just by itself--and it is amazing every way you try it!

Megan Hambly

Baked Honey Mustard Chicken

2007-12-02T21:17:00.000-08:00

6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Jill Thayer

Mrs. Field's Cookies

2007-12-02T21:16:00.000-08:00

1 lb. butter (softened)
2 cups dark brown sugar
1 1/2 cups gran. sugar
3 large eggs
1 1/2 tsp. salt
1 1/2 tsp. Baking Soda
2 tsp. vanilla(Mix together)
Add 6 cups flour (This is a thick dough)
Add Choc chips (milk or semi sweet), and nuts (if you want)

Bake 350 degrees until done. All ovens are different, size of cookies vary, so anywhere from 10 minutes to 15 minutes

Jill Thayer

Yummy Salad

2007-12-02T21:06:00.000-08:00

1. Any type of greens (spinach, romaine, iceberg) or a mixture of any
2. Add any or all of these: craisins, mandarin oranges, apples, strawberries, candied pecans (1/2 C. chopped pecans plus 1/4 C. sugar)
3. Mix pecans & sugar on low heat in a skillet pan, stirring continually. When light brown lay out on cookie sheet to cool

Dressing:
4 T. sugar
1 t. salt
1 t. salad supreme (Schilling spice)
1/2 t. pepper
4 T. apple cider vinegar
1/2 C. vegetable oil

Shake and Stir all ingredients. Put dressing on right before serving

Jill Thayer

Welcome

2007-12-02T13:22:00.000-08:00

Hi!
This blog is devoted to favorite recipes! Please send me recipes you love (or just like) and I will post them on here to share. Let's get cookin'! (Sorry, that last line was super cheesy, but it just kind of came out...so I decided to leave it).

P.S. The name...Ryan came up with it. I don't love it, but he is more creative than me, so it is all I have. If you can think of anything better, let me know!

--megan

Spice Cake with Penuche Icing

2007-12-02T13:21:00.000-08:00

Cake
2 c. flour
1 c. granulated sugar ¼ tsp. cloves
¾ tsp. baking soda 1 c. buttermilk
1 tsp. salt ¾ c. brown sugar
1 tsp. cinnamon ½ c. oil
3 eggs

Into mixer bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves. Add buttermilk, brown sugar, and oil. Beat 2 minutes on medium speed of mixer. Add eggs; beat 2 minutes more. Spread batter in two greased and floured 9-inch round layer cake pans. Bake in 350 degree oven for 25-30 minutes. Cool 5 minutes, remove from pan. When cool, frost with penuche icing.

Penuche Icing
½ c. butter
¼ c. milk
1 c. brown sugar
2 ½ c. powdered sugar

In saucepan, melt ½ cup butter, stir in 1 cup brown sugar. Bring to boiling; cook and stir over low heat for 2 minutes. Stir in ¼ cup milk. Return to boiling, stirring constantly. Remove from heat and cool to 120 degrees. Gradually beat in 2 ½ cups sifted powdered sugar. If icing becomes too thick, 1-2 tablespoons of milk will help to thin it.

Taylor Watanabe

Molten Chocolate Cakes with Mint Fudge Sauce

2007-12-02T13:16:00.000-08:00

These cakes are slightly under baked so that the chocolate center oozes when cut into. I usually just make the cakes and let them cool and sprinkle powered sugar on them and serve them in the soufflé dishes. I serve each one with a little dish of ice cream. I haven’t tried the sauce before, but I’m sure it’s good too. Makes 6.

Sauce
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract

Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)

Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

Epicurious.com © CondéNet, Inc. All rights reserved

Dana Rowland

Pumpkin Chocolate Chip Cookies

2007-12-02T13:15:00.000-08:00

1- 1/2 C. milk chocolate chips 2 tsp. vanilla
3 C. sugar 2 tsp. cinnamon
1 C. shortening 1 tsp. salt
2 eggs 2 tsp. baking soda
1 large can pumpkin 2 tsp. baking powder
2 tsp. nutmeg or pumpkin pie spice 5 c. flour

Mix ingredients completely. Will be sticky.
Place 1-1/2 inch apart on pan.
Bake at 375 degrees for 13-14 minutes.
Makes 8 dozen.

Emilie Peterson

Muffin Top Cake

2007-12-02T13:14:00.002-08:00

One white or yellow cake mix
One muffin mix
Cream cheese frosting

Make cake mix and put in pan then sprinkle muffin mix on top, place in oven to bake. Bake according to directions on cake package. After cake is done melt the frosting and drizzle on the top of the cake. Let cool for 5 minutes.

Tiffany Elzinga

Butterfinger Cake

2007-12-02T13:14:00.001-08:00

1 devil’s food cake mix
9 oz butterscotch/caramel topping
4 Butterfinger candy bars (crushed)
8-12 oz cool whip

Bake cake according to directions on box in a 9x13 pan, let cool for at least 20 minutes, poke 8-12 holes with a spoon and pour the topping along the top of the cake (allowing it to run in the holes). Spread cool whip and then sprinkle crushed butterfingers on top.

Tiffany Robinaugh

Baked Ziti

2007-12-02T13:13:00.001-08:00

1 lb. cooked ground beef
1 package of Ziti (or other small) pasta
1 can/jar pasta sauce
2 cups of mozzarella cheese

1. Preheat oven to 350 degrees
2. Cook pasta according to package instructions
3. Heat pasta sauce in large frying pan, stir in cooked meat (I usually add some seasoning here...onion powder, garlic powder and parmesan cheese)
4. Combine sauce/meat mix with cooked pasta, layer in a 13x9 baking dish, sprinkling cheese between layers and on top.
5. Bake for 10 minutes, or until cheese is melted

Adrienne Orrock

Homemade Macaroni and Cheese

2007-12-02T13:12:00.000-08:00

2 T margarine
2 T flour
1 1/2 C milk
1 C grated cheddar cheese
salt and pepper to taste
6–8 ounces macaroni, cooked and drained
1/3 C bread crumbs (optional)
1 T melted butter (optional)

Melt margarine in medium frying pan. Add flour and stir constantly until mixture bubbles and turns a light tan color. Add milk and heat to a boil over medium heat, stirring constantly until thickened. Reduce heat to low and fold in cheese to form a creamy cheese sauce.Method 1: Fold cooked pasta into sauce. Serve immediately.

Method 2: Put cooked macaroni in 1 1/2 quart casserole dish and pour the cheese sauce over. Mix gently to combine. Sprinkle with mixture of bread crumbs and melted butter. Bake uncovered at 375 degrees F for 30 minutes until bubbly.

Yield: 4 servings

Jackie Shafer

Tuna Noodle Casserole with a Curry Twist

2007-12-02T13:11:00.001-08:00

1 can Cream of mushroom soup (any cream of soup can work)
1/2 cup milk
1 cup green beans, broccoli, or peas. Whatever sound yummy to you
2 cups hot cooked medium egg noodles (about 1 cup uncooked)
Some potato chips, bread crumbs, cheese or crackers for top
2-3 Tbsp curry (optional)
a dash of salt and pepper

1. In bowl, mix soup, milk, veggies, curry, tuna, salt, pepper, and cooked noodles. (way easy, huh). Put in a pan about 1 1/2 quart size and bake at 400 F for 20 minutes or until hot. Yay, you are almost done!
2. Now, a few minutes before it is done, add the topping of your choice.
3. Ok, here's the hard part, chow down and enjoy!

Havalah Turner

Noodles, Chicken, and Vegetables

2007-12-02T13:10:00.000-08:00

About 1 box of angel hair (I'm pretty sure it was angel hair and not spaghetti)
about 1 1/2 c of steamed vegetables (I used Birds Eye Classic Mixed Vegetables (corn, carrots, peas, and cut green beans) - I might have added more corn
about 1-2 lbs of cooked chicken (I used the crock pot and actually was out of chicken broth so i used the broth in Progresso chicken noodle soup)
Spices: Parsley, Basil Leaves, Thyme, Sage, Oregano, Minced Onion, Salt (maybe Italian seasoning)

Cook pasta and steam the vegetables. Cut up the chicken once it's cooked. Add vegetables into pasta (I actually didn't drain the pasta but you may need to) and cut chicken. Add spices - I did probably 2-3 shakes or pinches of each spice. And you're done.

Kristin Allred

Whole Wheat Bread

2007-12-02T13:09:00.000-08:00

2 1/2 Tb. Yeast 3/4 c. sugar or honey
4 c. warm water ½ c. oil
1/4-1/2 c. gluten flour 10 c. whole wheat flour
1 heaping Tb. salt

Bake at 350 degrees, for 25-30 minutes. Mix the first 6 ingredients (everything but flour) preferably in a large mixer. Let it sit until it is really bubbly (about 20 minutes). Add 5 cups flour. Beat it on the highest speed it will go at for 10 minutes. Add the last 5 cups 1 cup at a time, let each mix in completely. Let it rise until settled. Punch it down, knead. Loaf it out (3-4 loaves of bread). Let it rise until 2 1/2 times that size.

*Can make pretty much anything (tortillas, pitas, rolls, sweet-bread, herb bread, mix cheese). The dough freezes well--let it thaw completely, then rise, or it won't work

Kristy Burtenshaw

Charoseth (Haroset)

2007-12-02T13:08:00.000-08:00

4 large, tart apples, chopped small
1 1/2 C spouted buckwheat and wheat mixed (this is optional but we really like it. If not desired, replace with more apples and/or nuts)
1 C walnuts, chopped
1/2 C raisins
1/4 C honey
1 T cinnamon (or to taste)
apple or grape juice to desired consistency, taste (probably up to 1/2 C)

Stir together and enjoy!

This is a variation on a traditional Jewish dish served as part of the annual Passover feast. In the Passover service it symbolizes the sweetness of hope in the midst of opposition, and is eaten directly after the bitter herb as a contrast. We decided we liked it so much we decided we wanted to make it other times as well. It works well as an appetizer or a side dish, and can be served with matzo, toasted rye bread, or just by its sweet self! :-)

Camilla Ready

Hummus

2007-12-02T13:07:00.000-08:00

2 cups (1 can) canned garbanzo beans, drained and rinsed
1/3 cup tahini*
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved (garlic powder works fine too)
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

1. Place the garbanzo beans, tahini, lemon juice, olive oil salt and garlic in a blender or food processor. Blend until smooth. Add some liquid from the beans or water to have it mix smoothly depending on how chunky or smooth you like it. Transfer mixture to a serving bowl.

2. Sprinkle with paprika and parsley to garnish. Or you can just add it in with everything else.

3. Eat with chips, crackers, pita bread, pita chips, veggies or spread on sandwiches.

*Tahini is a sesame seed paste. It can be found in either the health food section or the Asian section of the grocery store.

Kassie Howe

South of the Border Salad

2007-12-02T13:06:00.000-08:00

2 cans whole kernel corn, drained
2 cans black beans, rinsed and drained
1 can tomatoes and green chilies, un-drained
3/4 C. thinly-sliced green onions
1/3 C. canola oil
1/4-1/3 C. lime juice
1 T. minced cilantro
1 t. salt
1 t. ground cumin

Mix all ingredients together and enjoy!

Emily Wall

Artichoke Dip

2007-12-02T13:05:00.001-08:00

1 large can artichokes hearts, drained, not marinated
1 cup mayonnaise
1 cup parmesan cheese
1 6 oz. can diced green chilies

Chop artichokes hearts. Mix all ingredients together and pour into an 8 x. 8 baking pan. Sprinkle top with extra parmesan cheese. Bake at 350 for 30 minutes. Serve with crackers.

Emily Sessions

Asiago/Parmesean Cheese Dip

2007-12-02T12:59:00.000-08:00

1 cup lite mayo
1/2 cup thinly sliced green onions
1/3 cup grated asiago or parmesan cheese
1/4 cup mushrooms sliced (optional)
1/4 sundried tomatoes
8 oz. low fat sour cream

Heat oven to 350. Combine ingredients in a bowl and spread into a 1 quart casserole dish. Sprinkle with cheese. Bake for 30 minutes or until bubbly. Serve with toasted French bread.

Shevaun Davis