Wednesday, November 5, 2008

Chili Cook-off winners

Cathy Wood's Chili:


1 lb. ground turkey
2 cans diced tomatoes w/sweet onions and roasted garlic
1/2 large onion chopped
2 cans chili beans
1 pkg. white chicken chili seasoning mix
1 pkg. reg. chili seasoning mix
1/2 can peaches diced
1 sm. can mushrooms
2 tsp. brown sugar

Brown the ground turkey in a little olive oil along with 1/2 of a large onion. (You can do this in a pot since you will just be adding all of the ingredients as you go.) Add the seasoning mixes and 1 cup of water and mix. Simmer for a few minutes. Add the tomatoes and chili beans. Stir and simmer a few more minutes. Add the peaches, mushrooms and brown sugar. Simmer on low stirring occasionally for 30 minutes. ENJOY!

This is a recipe from my MIL. She is a great cook and always has the most amazing recipes. She make it every fall and we just can't seem to get enough of it. That should explain my figure ;)! Hope everyone enjoys!

Angenette Imbler's Cornbread:

Buttermilk Cornbread

¼ cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
1 cup flour
½ tsp. salt

Preheat oven to 375. Grease an 8-inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well-blended and few lumps remain. Pour batter into prepared pan. Bake in the preheated oven for 30-40 minutes, or until a toothpick comes out clean.

Crystal Ellis's Dessert:

Pumpkin Pie Cake

1 pkg. yellow cake mix (reserve 1 cup mix)
1/2 cup melted butter
1 egg

-mix and press into the bottom of a greased 9 x 13 pan

2. Filling:
3 cups prepared pumpkin filling
2 eggs
2/3 cup milk

-mix until smooth and pour over crust

3. Topping:
1 cup cake mix
1/4 cup flour
1/4 cup sugar
1 tsp. cinnamon
1/4 cup soft butter

-combine with a pastry blender and sprinkle over the top

4. Bake at 350 for 45 minutes or until knife inserted in the center comes out clean

Whipped Cream:
1/2 pint whipping cream
1/3-1/2 cup sugar
1 tsp. vanilla

Whip cream with hand mixer and gradually add sugar. Towards end, add the vanilla. Beat until peaks form.

Cathy Wood's Dessert:

Pumpkin Roll

3 Eggs 1 C Sugar
2/3 C Pumpkin 1 tsp Lemon juice
¾ C Flour 1 tsp Baking powder
2 tsp Cinnamon 1 tsp Ginger
½ tsp Nutmeg ½ tsp Salt

Powdered Sugar
1 C finely chopped Walnuts

1 C Powdered Sugar 4 Tbls soft Butter
2- 3 oz pkgs. Cream Cheese ½ tsp Vanilla

Beat Smooth

Make crust first. Beat eggs at high speed for 5 minutes. Gradually add in 1 c Sugar. Stir in pumpkin & lemon juice. Sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin, using a spoon. Use a large cookie sheet with sides.. Grease, flour and line with wax paper. Make sure the paper goes up the sides. Pour the crust mixture onto the paper. Smooth out evenly and top with nuts. Bake at 375 for 15 minutes. Sprinkle powdered sugar onto a large, clean hand towel. Grabbing hold of the wax paper, turn the baked pumpkin mixture onto the towel. Peel off the wax paper carefully. Roll the towel and crust from the long side. Cool in fridge for 3 hours. Unroll gently. Spread with filling and reroll & refrigerate. When ready to serve, slice the roll as you do cinnamon roll dough. Keep stored in wax paper in the fridge.

Aubrey Gibson's Dessert:

Pumpkin Cream Cheese Muffins

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

More winning recipes to come! (Be sure to check out Muranda Prestwich's White Chicken Chili Recipe, it was the 1st place chili!)

Wednesday, October 29, 2008

great website...

This website has WONDERFUL freezer dinner recipes as well as great suggestions for cooking on a budget and a zillion other things.

~Emily Stinger

Tuesday, October 28, 2008

freezer dinner recipes...

Chicken Divan

1 (16 oz) package frozen broccoli
3 cups chicken pieces
1 can cream of chicken soup
½ c. grated cheddar cheese
½ c. low-fat mayonnaise or miracle whip
1 tsp. lemon juice
¼ tsp. curry (or seasoning salt)
1 (4 oz) can mushrooms drained (optional)
1 can french fried onions

Combine all ingredients except fried onions and scoop into freezer bag. When thawed, bake uncovered for 50 minutes at 350*. Top with fried onions and bake an additional 5 minutes.

*I serve this over rice. It makes the meal stretch a little further and adds another taste besides the casserole.

*Rarely do I add the french fried onions. I have noticed that it doesn’t add that much flavor and they’re kind of expensive.

*If I need a meal in a hurry, I microwave this from frozen to hot (about 7-8 minutes stirring occasionally) and just pour it over cooked minute rice.

Chicken Enchiladas
Mix together to from sauce:
2 cans cream of chicken soup
1 pint sour cream

Mix with ½ cup sauce to form filling:
2 cups chicken pieces
2 (4 oz) cans mushrooms drained
1 (4 oz) can green chilies drained
1 cup chopped onion sautéed
1 tsp. chili powder (optional)
½ tsp. salt
½ tsp. garlic powder
¼ tsp. pepper

10 flour tortillas
1 ½ cups grated cheddar cheese

Spread the tortillas with filling. Roll up and place in freezer bag. Pour remainder of sauce over enchiladas in bag and sprinkle with cheese. When thawed, put in 9x13 pan and bake at 450* for about 15 minutes or until heated through. Do not cover.
*I usually just skip straight to the filling and skip the sauce. My only addition is 1 can cream of chicken soup and 1 pint (you could use ½ pint and stretch it further) added into the filling. Then I put the filling mixture into bags (about 3 cups) and freeze it. When I’m ready for the enchiladas I thaw the mixture, then place it in fresh tortillas and for the sauce I just thin 1 can of cream of chicken soup. So you’re still using 2 cans of soup, 1 is just frozen in with the mixture and the other is used when you cook them. Then I top it with cheese and cook at about 350* for 30 minutes.

*If you want to place the mixture into tortillas and then freeze them as the recipe says to do, I like to buy those disposable aluminum trays that you can cook in and place them in there. It saves a ton of hassle and mess and is really convenient if you need to give it to someone or leave it for your husband.

*I have never made this recipe with sautéed onions.

*The mushrooms become tasteless in this recipe.

*For spicier enchiladas, use diced jalapeños instead of green chilies.

Chicken Pockets
1 (8 oz) package cream cheese softened
¼ cup chopped green onions
3 cups chicken pieces
1 can cream of chicken soup
bread crumbs
refrigerated crescent rolls OR 1 package frozen dinner rolls

Combine chicken, cream cheese and onions. Pinch together 2 rolls and add a spoonful of chicken mixture (on frozen dinner rolls, just stretch the roll and wrap it around the spoonful of chicken mixture). Seal edges tightly. Brush with melted butter or margarine and roll in bread crumbs. Place into freezer bag.
When thawed, bake uncovered at 350* for 30 minutes (until golden brown). Heat cream of chicken soup with enough milk for desired consistency to make gravy and pour over each roll.

*For me, this one is easier to do with the filling inside of the roll if you are using crescent rolls. If you are going to use frozen dinner rolls, I prefer just making the mixture and placing that in a freezer bag and when you’re ready to use it, thaw and then place in the freezer rolls.
~Emily Stinger

Sunday, October 26, 2008

White Chicken Chili

1 lb. chicken
1 med onion, chopped
1 1/2 tsp. garlic powder
1 Tbsp vegetable oil
Saute together until chicken is cooked. Then add:

2 cans Great Northern beans, drained and rinsed
1 can chicken broth
1 can green chilis
1 tsp. salt
1 tsp. oregano
1/2 tsp pepper
1/4 tsp cayenne pepper, optional (for some exta heat)

Simmer the above ingredients for 30 minutes. Remove from heat and add:

1 c. sour cream
1/2 c. heavy whipping cream

Rewarm on low. Do not boil after adding creams. Serve.
Muranda Prestwich

Friday, October 3, 2008

Whole Wheat Banana Muffins

My mom used to make these for us instead of Banana bread. They are great for school lunches. Kids love them and they are very healthy.

1/2C Whole Wheat Flour

1/4C Wheat Germ

1/4 C Sugar

2 1/2t Baking Powder

1/4t Baking Soda

1/4t Cinnamon (I love cinnamon so I add a whole teaspoon)

3/4t Salt

1 Beaten Egg

3/4C Milk

1/3C Oil or Unsweetened Applesauce

about 1 1/2 large Mashed Bananas (or whatever you have)

Preheat oven to 400° and grease muffin pan or use liners. Stir together all dry ingredients in a medium bowl. In a different bowl, combine egg, milk, oil, and banana. Add liquid ingredients to the dry ingredients and mix just until moist. Do not overmix. Fill each muffin about 2/3 full and bake for 20 minutes. They get really dark, but they are not burnt. Makes about 12 muffins.
Submitted by Marissa Cohen

Saturday, August 30, 2008

Kid Friendly Recipes from Cooking Group

Cheesy Chicken Quesadillas

6 boneless, skinless chicken tenderloins, cooked and cubed
1 pkg. Knorr Spanish Rice
1 cup shredded cheddar cheese
flour tortillas
nonstick cooking spray

Prepare rice according to package directions. Mix in chicken. Spray both sides of a tortilla with cooking spray and place on cookie sheet. Top tortilla with 1/3 cup rice mixture and spread to edges. Sprinkle with cheese. Spray both sides of another tortilla with cooking spray and place on top. Repeat for other quesadillas (2 fit on a cookie sheet). Bake at 450 for 5-7 minutes, or until light brown. Cut into wedges with a pizza cutter and serve.

Cheeseburger Rolls

1/2 lb. ground beef
1/2 onion, chopped
1 loaf frozen bread dough, thawed
shredded Cheddar cheese
salt and pepper

Brown ground beef with onion, drain fat. Season with salt and pepper to taste. Set aside. Divide dough into 12 balls. Flatten a ball, place a spoonful of meat mixture and a sprinkle of cheese in center. Fold edges of dough over filling and pinch closed. Place seam side down on greased baking sheet. Repeat with all dough. Let rise for 30 minutes. Bake at 350 degrees for 20-30 minutes, or until golden brown. Serve with ketchup and mustard for dipping. We've also filled them with ham and cheese, chicken and BBQ sauce, and chicken, bacon, and Cheddar.

Ham and Cheddar in a Loaf from Kraft Kitchens-

Submitted by Angenette Imbler

Saturday, August 23, 2008

6 Layer Casserole

All I can say is YUMMY!
I got this from my sister's ward cook book years ago and have used it a bunch since.

2 med. potatoes, sliced
2 med. onions, sliced
1 ½ lbs. ground beef or turkey (raw)
½ cup uncooked rice
2 stalks celery, sliced
3 med. carrots, sliced
3 cups chicken broth

Cover the bottom of a 9x13 baking dish with potatoes, then onions, meat, rice, celery, and carrots. Sprinkle each layer with salt and pepper as you go. Pour the broth over the entire dish and cover with foil. Bake at 400* for 1 hour or until the carrots and potatoes are hot.
-Angela Hadlock-

Sunday, August 17, 2008

Easy Hamburger Stroganoff

1 pound cooked ground hamburger, seasoned to taste*
1 can cream of mushroom soup
1 can milk (you may need more depending on desired consistency)
1 packet onion soup mix
1 can sliced mushrooms (optional)

Combine all ingredients in a large skillet, cover and simmer for 10-15 minutes, stirring occasionally. Serve over rice or egg noodles.

*I like to buy a lot of hamburger in advance at a place like Costco or wherever it is on sale, cook up all the hamburger and then divide it into 1 pound portions. I put the cooked and seasoned hamburger in freezer bags and freeze it. It keeps really well and makes it really easy to add hamburger to recipes like this or any that call for cooked ground beef. When I use it in this recipe I just add it to the skillet frozen!
~Emily Stinger

Friday, August 1, 2008

Doritos Salad

1 head lettuce, washed and cleaned
2 medium tomatoes, diced
1 bunch green onions or red onion, chopped
1 can black beans, drain and rinse
1 small bottle of Catalina dressing
1 can kidney beans, drained and rinse (optional)
1 cup grated cheese
1 pkg. Doritos, crushed

Prepare lettuce and set in crisper to chill. Combine tomatoes, green onions, olives, and beans with the Catalina dressing. Chill together for several hours or overnight. When ready to serve, combine all the ingredients. Toss in the cheese and Doritos just before serving. You can add other vegetables besides what is listed: Bell peppers, radishes, and broccoli.

Tip: Really good with 1 lb. hamburger meat… browned and cooked with taco seasoning.
Posted by Angela Hadlock

Wednesday, July 30, 2008

striped delight oreo bars

(from Kraft Foods)

35 OREO Cookies
6 Tbsp. (3/4 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding

PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer.
REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator. ~Emily Stinger

Tuesday, July 29, 2008

Hawaiin Haystacks

Brown Rice
green bell peppers
1 can chicken
Cream of chicken soup
Soy Sauce

Cook the rice. In small sauce pan, combine chicken and cream of chicken soup. Top brown rice with these and any other favorite toppings. Sprinkle with soy sauce to taste. This is kindof what we had at that enrichment activity. Denice Bench
Broccoli Casserole - Karen’s Rick’s

1 cube margarine
10 oz. package chopped broccoli (frozen)
1 med. onion
1 c rice or 1½ minute rice or 1c regular rice
1 c. cream of chicken or mushroom soup
1 small jar cheese whiz (8 oz)
½ c milk

Sauté margarine, broccoli, & onion. Cook rice. Then add soup, cheese whiz & milk. Bake covered 30 min. at 350* Fattening, but again really good. Denice Bench
Potato Chowder - Kristin Briggs

7 c potatoes, peeled & diced
1 c finely chopped onions
1 c grated carrot
1 tsp. salt
¼ tsp. pepper
1 T dried parsley flakes
8 chicken bullion cubes
6 c scalded milk
3/4 cube butter
3/4 c flour

In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bullion cubes. Add enough water to just cover vegetables. Cook until vegetables are tender, about 15-20 min. Do not drain. Scald milk by heating until tiny bubbles form around the edge of the pan. (Milk may stick slightly to bottom of pan. do not scrape bottom of pan when stirring.) Remove 1½ c hot milk and add it to butter and flour in a separate bowl. Stir flour mixture with a wire whisk until free of lumps. Add the other 4½ cups hot milk to undrained vegetables, then stir in thickened milk mixture. Stir until blended and thick. Simmer 15 min. on low heat. This was given to me from a friend from my married student ward in Logan. It's really good. Also, if you don't want to worry about the bottom of the pan or burning your milk when scalding, cook it in the microwave in a large microwave safe bowl. I think it's 5-10 min. I hope you like it. Denice Bench
Navajo Fry Bread - Carma Crippen

4 c flour
1 tsp. salt
1 T baking powder
13/4 c warm water

Mix the dry ingredients together in a large mixing bowl. Stir in the warm water. Mix and knead with your hands until soft dough forms (about 5 min.). Pinch off pieces of dough and roll into balls about 2½" in diameter. Let the dough raise. Roll out the dough to 1/8" thick and fry in about 2 inches of hot shortening. (makes 8).

Navajo Tacos - Carma Crippen

Fry bread
Favorite taco toppings

Top fry bread with chili and toppings. Hope you like them. Denice Bench
Tuna Burgers - Carma Crippen

1 can tuna
3 hard boiled eggs, chopped
1 c grated cheese
1 T grated onion
1 T grated olives
2 T pickles, chopped
½ c mayonnaise

Wrap in tin foil and bake for 10 min. at 350*F. I really like these. I'm surprised I haven't made these forever. Denice Bench
Tomato cups - Carma Crippen

7 oz chicken cut-up
½ c sliced celery
¼ c sliced green olives
¼ c sliced green onions
1 T lemon juice
¼ tsp. salt
dash of pepper
2 hard cooked eggs, chopped
¼ c mayonnaise
4 medium tomatoes

In a mixing bowl combine chicken, celery, olives green onion, lemon juice, salt & pepper. Gently stir in eggs and mayonnaise. Cover and chill. Prepare tomatoes by placing stem down and with sharp knife, cut tomatoes in 6 wedges, cutting to, but not through the stem end. Spread apart slightly. Salt. Fill. Serve on lettuce. I never wedge my tomatoes. I just chop my tomatoes and add everything together. If you're wanting to do a really nice dinner and are willing to spend the time cutting every tomato in a cute wedge, be my guest. This is really tasty!

Denice Bench

Lumpias- Karen Ricks

Lumpias - Karen Ricks

1 lb. ground beef (I use turkey burger or cabbage)
1 c carrots (grated)
½ pkg. broccoli (frozen)
1 (16 oz) pkg. Azumaya egg roll wrappers
½ c vegetable oil (for deep frying)

Brown ground beef and mix together: carrots, broccoli and ground beef. Spoon by tablespoons onto egg roll wrappers. Fold edges and fry in pan. Dip in a mix of mustard, ketchup and mayonnaise or whatever dip you prefer. I got this from my sister. We really like it a lot. But, it takes a little time. Denice

Thursday, July 17, 2008

Minestroni Pasta Salad

This salad is a summer staple at our house. It's really easy to make, nutritious, feels light, but filling. I'm sure it is meant to be a side dish but we eat it for a main dish and it lasts for a few days.
- One box pasta cooked: We use penne or shells
- Baby carrots chopped into large chunk
- 1 green pepper chopped into large chunk
- 1 can red Kidney beans
- 1 can Garbanzo beans (chickpeas)
- 1 can diced tomatoes
- Italian dressing
- Parmesan Cheese
Mix all ingredients together and toss with dressing to liking. Spinkle with more cheese. Enjoy!
Posted by Jessica Strong

Monday, July 14, 2008

Wheat Bread

Wondering what to do with all that wheat you have stored up? Here is a great recipe for bread, Thought I would share. It is the easiest one I have found and we love the bread. You can find dough enhancer and Wheat Gluten at a health food store...
4 c. warm water
1 Tbsp. salt
1/3 c. Olive Oil
1/3 c. Honey
1 1/2 Tbsp. Dough enhancer
2 Tbsp. Yeast
7 c. Wheat flour
1/2 c. Wheat gluten
1/4 c. ground flax seed (optional)

Preheat oven to 170
Put ingredients into bowl in order. You can use a bread machine just
mixing or kitchaid mixer or just knead by hand for 12 minutes.
Make into loaves and put into greased bread pans. Turn off oven and
put loaves in for 30 minutes.
After 30 minutes leave loaves in oven-turn heat to 325 for 35 minutes.
Makes 3-4 Loaves

Hope you enjoy your bread!!
Okay Rochelle forwarded this to me awhile ago from her friend Melanie.
Thought it was good enough to pass on.

Monday, July 7, 2008

Peanut Better Playdough

This is fun and tasty! Your kids will love it!

1 cup creamy peanut butter
1 ¼ cup dry milk
1 ¼ cup powdered sugar
1 cup light corn syrup or honey

Knead until all ingredients are well mixed. Play and eat!

Angela Hadlock

Friday, June 27, 2008

Apple Snicker Salad

4-5 Large green apples
4-5 Large red apples
2 bag snickers (minies)
1 large box of Vanilla Pudding
1 1/2 tubs of whip cream

Cut apples and snickers into bite size pieces, and throw into a large bowl. Then mix in the pudding and whip cream to the way you like it. Keep Chilled. Serve soon after done.

This is kind of an estimate. It is a hit with kids and adults. Doesn't keep well over night, so make the day that it's needed.

Angela Hadlock

Shortbread Rounds

Ladies, this is the recipe that I used to make my cookies for Book club.  I got it from the back of the Guittard Real Milk Chocolate Chip bag. Enjoy!

1 cup butter or margarine, softened
1/4 cup sugar
2 cup flour
1 cup Guittard Real Milk Chocolate Chips
powdered sugar for dusting (optional)

Preheat oven to 350.
Cream butter and sugar in a large bowl on low to medium speed until light.  Add flour until combined.  Stir chips in by hand.  If dough seems dry or crumbly, it will stick together when shaped with your hands.  Roll into 1 inch balls.  Place on ungreased cookie sheet and bake 13-15 min.  Cookies will still be pale.  Let stand 2 min before removing from cookie sheet.  Dust with powdered sugar, if desired.

*My oven runs a little hot, so I only cooked my cookies for 12 min*
Posted by: Brittany Wright

Wednesday, June 25, 2008


Yogurt- Makes about 5 cups yogurt - Carma Crippen

1¾ c nonfat Dry milk (powdered milk)
1 c cool water-not cold water just cooler than warm
1 c (8oz) plain yogurt (with live cultures)
4 c warm water

Blend milk, yogurt and 1 cup cool water. Put in a pitcher. Add 4 cups warm water(baby bottle warm -not hot on the wrist) If it’s too warm, it will curdle. If it’s too cool it won’t set up. Place in 4 pint jars and put the lids and rings on tightly. Place in a large stock pot. Then set on the lowest setting on the stove for 3 hours. 115*F is what it recommends but I feel like 125*F sets it up quicker. Checking to make sure it doesn’t get too warm. You should be able to put both hands flat on the stock pot. If too warm turn it down or off. It's easier to make if you have a yogurt maker.
Using the yogurt:
1. Extend mayonnaise for any recipe or make them less fattening. ½ yogurt + ½ mayonnaise.
2. Extend Buttermilk for any recipe or make them less fattening. ½ yogurt + ½ buttermilk.
3. Extend Cream Cheese - You will need to strain the yogurt through a high grade cheese cloth or it’s equivalent (i.e. birds-eye cloth) and then let it set in the refrigerator 2-3 days. ½ strained yogurt + ½ cream cheese.
4. Extend Sour Cream - You will need to strain the yogurt through a high grade cheese cloth or it’s equivalent (i.e. birds-eye cloth) and then let it set in the refrigerator one day. ½ strained yogurt + ½ sour cream or have no sour cream use: 1 part yogurt (8oz) and 1T lemon juice.
5. If you want flavored yogurt like at the stores add 3 Tablespoons sugar (dissolve in the water)and whatever fruit substitute you’d like. My friend heats jello in water, then she waits until it's cooled to 115-125*F and then uses it as part of the water called for.
6. light cream cheese pies or puddings." Mix 1 c whipped cream, 1 pkg of cream cheese and l pint of yogurt. Add sugar to taste. Top with pie filling and graham cracker crumbs.
7. Salad dressings - Mix 1 pint yogurt, mayonaise to taste, and any flavorings you want. Ranch: garlic, parsley, or garlic, mustard, and cheese for great vegetable toppings.
Good luck with this recipe, it's time consuming if you do it on the stove because it has to watched carefully.

Homemade Chocolate Pudding

Homemade Chocolate Pudding - If you don't want to make as much there's a breakdown in parenthesis-it's like 2 servings.

6 cups milk (1c)
2 cups sugar (1/3c)
3/4 cups cornstarch (1/8c)
1/3 cups cocoa (1Tbsp)

Combine all ingredients. Cook on the stove stirring constantly or for a long time in the microwave. If you cook it in the microwave, watch it so that it doesn't overflow. It can get all over your microwave if your not watching it. See ya, Denice Bench P.S. My mom gave me this recipe.

Saturday, June 21, 2008

Hot Chocolate Sauce

2 oz dark baking chocolate (Hershey's dark baking chocolate is best)
1 C Water

Simmer water and chocolate until melted.

1 can sweetened condensed milk
1/2 C sugar

Wire whip constantly.  Cook until thickened.  Keep on a low heat or it will scorch.  It will take about 25 min. or so until thickens.
Posted by: Brittany Wright

Thursday, June 19, 2008

Breakfast Cake

beat together
1/2 C melted butter
1/2 C sugar
1/2 tsp. vanilla
1 egg
Sift the following together then add to the batter:
1 1/2 C flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 C milk
Put 1/2 of the batter in a greased small square pan. Then add the filling and cover with the remaining 1/2 batter
1/4 C melted butter
1/2 C brown sugar
1 T. flour
1 T. cinnamon
Mix together
Bake at 350 degrees for 45 minutes. Serves 6.
Eating it while its still warm is the best.
Posted by Katie Warren

Monday, June 2, 2008

Bean Chip Dip

2 cans corn
1 can black beans
1 can white beans
1 can pinto beans
1 can kidney beans
3 tomatoes
3 avocado's
1 Green pepper
Cilantro to taste
1 dry packet of Good Seasonings Italian dressing
Drain the beans and corn and combine in a large bowl. Cut up the green pepper, tomatoes and avocado's and add the beans and corn. Make the good seasonings Italian dressing according to the directions on the packet (vinegar, oil and water) and pour over dip. Refrigerate to chill and serve with tortilla chips!
Posted By: Katie Warren

Friday, May 30, 2008

Pork Chops and Mushrooms

Okay, this is a recipe that I got from the "Fix-It and Forget-It Cookbook". It is really easy and soo yummy. I like to serve rice with it.

4 boneless pork chops, 1/-inch thick
2 medium onions, sliced
4-oz. can sliced mushrooms, drained
1 envelope dry onion soup mix
1/4 cup water
10 3/4-oz can golden cream of mushroom soup

1. Place pork chops in greased slow cooker. Top with onions and mushrooms.
2. Combine soup mix, water, and mushroom soup. Pour over mushrooms.
3. Cover. Cook on Low 6-8 hours.

Posted by Angela Hadlock
PS. If there is anybody that isn't posting because they don't want to take the time to type it up... bring them to me.. I am willing to type any recipes that you want to share.

Wednesday, May 21, 2008

Chicken Cordon Bleu

Chicken Cordon Bleu - Renae Burke - This is my mission president's wife. My mission president passed away while serving as president. She put together a nice book and this recipe was in it. She gave me a copy of her book for my wedding.

4 whole chicken breasts, halved
8 thin slices cooked ham
4 slices Swiss Cheese
thyme or rosemary
¼ c. melted butter
½ c. corn flakes
Cordon Bleu Sauce
1 can cream of chicken soup
½ c. sour cream
Juice of 1 lemon or 1/8 c. lemon juice

Skin & bone chicken. Place between plastic wrap & pound thin. Cut Swiss cheese into fingers about 1½" long & ½" thick. On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham & cheese, then roll each chicken breast with ham roll inside. Tuck in ends & seal well. Dip each roll in melted butter, then roll in corn flake crumbs to coat. Place rolls in 9x13" baking pan & bake 40 min at 400. Serve w/Cordon Bleu Sauce. Blend sauce ingredients & heat. Serve over chicken rolls. I've changed the entire recipe to be a casserole because I don't want to spend the time on each individually. Here's what I do: I pound chicken and put it in the bottom of a casserole dish, top it with Ham and cheese. We skip the ham, because I don't eat red meat. Then sprinkle thyme, salt & pepper on it. I mix the Cordon Bleu Sauce and layer that next. To finish, I crunch up the corn flakes and put the butter on it. The rest is the same. It's very fattening but it tastes good. Clark loves it. Denice Bench

Pancake Mix

Pancake Mix–Carma Crippen

10 c all-purpose flour
2½ c instant non-fat milk
½ c sugar
¼ c baking powder
2 T salt

Combine all ingredients. Use within 6-8 months. For chicken pot pie and for pancakes: use 1 cup mix, 1 egg, and ½ cup milk. Pour mix on top of vegetables, chicken & cream of chicken soup mix. For pancakes, put desired size of mix for the size of pancakes you want. Makes 13c. This is my mom's recipe. For Chicken Pot Pie, if you don't want to put this entire mix together to get 1 cup of mix, here is the breakdown: 3/4 cup all-purpose flour or whole wheat flour, 3 Tbsp instant non-fat milk (powdered milk), 2 tsp. sugar, 1 tsp. baking powder, 1/2 tsp. salt. This should add up to one cup. Anyway, hope you like it. Denice Bench

Chicken Pot Pie


1 2/3 cups frozen mixed vegetables
1 can (10 oz.) chunk chicken, drained
1 can (103/4 oz.)condensed cream of chicken soup
1 cup Bisquick Original baking mix
½ cup milk
1 egg

Preheat oven to 400* F. Mix vegetables, chicken & soup in ungreased 9" pie plate. Stir remaining ingredients w/fork 'til blended. Pour over vegetable mix. Bake 30 min. or 'til golden brown. servings: 6 Nutritional information per serving: calories: 234 kcal fat: 9 grams, cholesterol: 63mg Carbohydrates: 26g; sodium: 842mg ; protein: 14g. I got this recipe from those little cards they use to hand out. I changed this to a food storage meal. Instead of frozen mixed vegies, I use 1 can of veg-all, I make my own bisquick baking mix with wheat-I'll post that too, but it makes a ton of pancakes, so, I'll figure out the ratio for this recipe. Also, I use powdered milk and powdered egg. We've used it so much that it is no longer fun for us anymore. See ya Denice Bench

Taco Bake

Taco Bake – from Donna Bastian to Denice Bench

1 lb. turkey burger or ground beef, browned
Vegetarian: Use 2 large potatoes, cubed, fried
1 can tomato soup or Enchilada Sauce
1 can green chilies (if you use Enchilada Sauce green chilies aren't necessary)
1 c Cheddar Cheese, divided
1 c Salsa
½ c milk
6 Flour Tortillas or 8 Corn Tortillas, cut in minute pieces

In skillet on med. High Heat, cook beef until browned. Stirring to separate meat. Pour off the fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into a shallow 2 quart baking dish. Cover. Bake 400*F for 30 min. until hot. Sprinkle with remaining cheese. I got this recipe from my grandma and I really like it, but I didn’t have any tortillas. So I used: ½ cup corn meal, ¼+4 tsp. water, ¼ tsp. salt. I just mixed it and plopped it all in. I was surprised it worked good. Changing this recipe allows me to rotate corn meal better. I think this is a good food storage recipe.

Che Bellissima! Patty's Authentic Italian Marinara Sauce

Hey, everyone this is the recipe that Patty Peterson demonstrated for all who were able to make it to the recipe exchange this month. It was amazing. One that is pretty easy and tasty. For sure try this one.

4 Large Fresh Tomatoes, Diced
2 Cloves Garlic, crushed or diced
Fresh Herbs (Parsley, Oregano, Basil, finely chopped)
2 Cubes Beef Bouillon
4 Tbsp Olive Oil
2 Tbsp Butter
2 Tbsp Granulated Sugar

In medium sauce pan, sautee garlic in butter over low heat until golden brown (can add finely chopped onion if so desired). Add tomatoes, olive oil, herbs, beef bouillon, sugar. Add salt and pepper to taste. Simmer slowly over low heat, stirring occasionally. Serve over your favorite pasta! Buon apetito!

I should of thought to take a picture of it, but didn't. So, if anyone makes it and wants to take one. Please feel free to add it to this post. Thanks, and enjoy!

Sunday, May 18, 2008

Easy M&M Cookies

This is another one from 101 Things to do With a Cake Mix.

1 white cake mix
2 eggs
1/3 cup vegetable oil
1 1/4 cup plain M&Ms

Preheat oven to 350 degrees.

Mix together cake mix, eggs, and oil in a large bowl until mix is dissolved. Mix M&Ms into dough.

Drop balls of dough onto greased baking sheet.

Bake 9-12 minutes, until golden brown. Remove from pan and cool.

Posted by: Angela Hadlock

Heavenly Brownies

This is from the book 101 things to do with a cake mix.

Bottom Layer:
1 chocolate cake mix
1/2 cup butter, melted
1 egg
1/2 cup chopped pecans (optional)

Top Layer:
1 box (1 pound) powdered sugar
8 ounces cream cheese
2 eggs

Preheat oven to 350 degrees.

Mix dry cake mix, butter, and 1 egg. Add pecans if desired. Spread into a greased 9x13-inch pan.

Beat powdered sugar, cream cheese, and remaining 2 eggs together; spread over bottom layer.

Bake 40-50 minutes, or until golden brown.

Posted by: Angela Hadlock

Friday, May 16, 2008

Pasta with Sweet Potatoes and Leeks

I cannot take credit for this recipe. I found it in a magazine (Real Simple) but it's tasty just the same.

12 oz multigrain penne
4 tsp olive oil
3 leeks (white and light green parts), cut into half-moons
3 cloves garlic, thinly sliced
1/4 cup fresh sage, chopped
2 small sweet potatoes peeled and cut into 1/2 inch pieces
Kosher salt & pepper
3/4 cup grated parmesan
1/4 tsp ground nutmeg

Cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking water.

Heat the oil in a large skillet over medium heat. Add the leeks and cook, stirring, until they begin to soften, 4 minutes. Stir in the garlic, and sage and cook 2 minutes. Add the sweet potato, 1/2 tsp salt, and 1/2 tsp pepper and cook, covered, stirring twice, until just tender, 6-8 minutes.

Stir in 1/2 cup of the parmesan and the rserved cooking water and simmer, stirring, until the potatoes are fully tender, 2 to 4 minutes.

Add the cooked pasta and nutmeg and toss.

Divide among bowl and sprinkle with remaining permesan.
Jessica Strong

Thursday, May 15, 2008

Oven-Fried Potatoes

These taste great with fry sauce or tarter sauce!

4 small unpeeled russet potatoes
1 teaspoon dried onion flakes
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/8 teaspoon paprika
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil

1--preheat oven to 375. Line a baking sheet with foil and spray with Pam.
2--Scrub potatoes. Cut in half lengthwise and then cut each half into 4 long wedges.
3--In a small bowl, combine the five spices.
4--Brush cut sides of potato wedges with oil, then sprinkle with spice mixture. Place potatoes, cut-sides down, on the baking sheet.
5--Bake until undersides are golden brown, about 30 minutes.Turn wedges over and bake until potatoes are golden and fork-tender, about 15-20 minutes.

Submitted by Crystal Ellis

Wednesday, May 14, 2008

Mongolian Beef

This tastes just like PF Chang's Mongolian Beef.

2-3 Lbs Beef Roast well trimmed and sliced paper thin by the butcher. (the thinner the better)
Marinate in 2/3 Cups sugar for 10 min or while you prepare the following.

Combine in a separate bowl
-3/4 cup Soy sauce
-2 TBSP Sesame seeds
-3 Garlic Cloves minced
-3 TBSP Sesame Oil
-1 Bunch green onion thin sliced

Pour marinade over meat stir it well so all meat has some on it. Let marinate in fridge over night. Cook in a heavy pan or dutch oven in small batches over medium-high to high heat. Serve with rice.
Posted by: Katie Warren

Tuesday, May 13, 2008

The Best Cinnamon Rolls Ever!

We found this recipe and loved it! We like it because we can put all the ingredients in the night before in our bread machine and in the morning just roll it out.  It is very "giving" of the frosting...which we don't complain about!  The only thing that we thought was too much was the cinnamon in the filling.  It calls for 5 TBSP but we like 5 tsp, better.   Enjoy!

Wednesday, April 16, 2008

Hot Fudge Cake

1 c. flour
3/4 c. sugar
6 Tbls. baking cocoa, divided
2 tsp. baking powder
1/4 tsp.salt
1/2 c. milk
2Tbls. vegetable oil
1 tsp. vanilla
1 c. brown sugar
1 3/4 c. hot water

In a medium bowl, combine flour, sugar, 2Tbls. cocoa, baking powder, and salt. Stir in the milk, oil, and vanilla until smooth. Spread in an ungreased 9-inch square pan. Combine brown sugar and remaining cocoa, sprinkle over batter. Pour hot water over all. DO NOT STIR. Bake at 350* for 35-40 minutes. Yes, there will be cake and hot fudge...don't wait for it to harden! Serve warm. Top with whipped cream or ice cream. Serves 9.