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!