No-rise Bread Sticks

1 pkg (1 Tbsp) active dry yeast
2 Tbsp honey
1 1/2 c. warm water
1/3 c. powdered milk
1 tsp salt
4 c. Flour

Roll into sticks. Sprinkle with garlic salt or Parmesan cheese (if desired). Bake at 400* for 15 minutes.

Chicken Ribbon Satay

Chicken Ribbon Satay

4 boneless chicken breasts

Marinade
1/2 cup peanut butter
1/2 cup water
1/4 cup soy sauce
4 cloves minced garlic
2T lemon juice
2T brown sugar
3/4 t ground ginger
1/2 t crushed red pepper

1. Cut chicken into strips.
2. Place in ziploc.
3. Combine all marinade ingredients in saucepan.
4. Cook over medium heat for 1 minute, stirring constantly.
5. Mix with chicken in Ziploc.
6. Marinate in fridge 6 hours or overnight.
7. Thread on skewers (a messy task, but worth it) and grill.

Outrageous Cookie Bars

I had some sweetened condensed milk I needed to use, and I found this recipe. It is delicious, and fun. Kids loved them.

Ingredients:

• 1/2 cup (1 stick) butter or margarine

• 1 1/2 cups graham cracker crumbs

• 1 can (14 oz.) sweetened condensed milk

• 2 cups (12-oz. pkg.) semi sweet chocolate chips

• 1 cup flaked coconut

• 1 cup chopped walnuts

Directions:
PREHEAT oven to 350° F.

MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with chocolate chips, coconut and nuts; press down firmly.

BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

Sweet and Sour Chicken

I found a sweet and sour pork recipe a while ago, and then tweaked and changed it to my liking.

4 boneless skinless chicken breasts
Cooking oil
Rice

Sauce
1 8 ounce can pineapple chunks (with juice)
1/3 Cup of granulated sugar
1/4 cup white vinegar
2 Tablespoons cornstarch
2 Tablespoons soy sauce
1 teaspoon (or one cube) instant chicken bouillon

Breading
1 beaten egg
1/4 Cup cornstarch
1/4 Cup all-purpose flour
1/4 Cup of water
1/8 teaspoon black or white pepper
1/8 Teaspoon garlic powder (optional)

1. Cut meat into small pieces (make size to your liking, but no bigger than 3/4 inch cubes).
2. Heat cooking oil in deep skillet to 365 degrees Farenheit.
3. Cook rice.
4. In medium bowl combine breading ingredients and stir until smooth.
5. Dip chicken pieces in batter mix.
6. Fry chicken in hot oil (about one quarter of the batch at a time) for 3-4 minutes on each side, or until batter is golden.
7. Drain on paper towels.
8. While chicken is cooking, get out medium sauce pan.
9. Drain pineapple, reserving the juice.
10. Add enough water to the juice to equal 1 1/2 cups of liquid.
11. Stir in sugar, vinegar, and 2 tablespoons of cornstarch, soy sauce, and bouillon.
12. Make sure mixture is well blended.
13. Heat over low-medium heat until sauce begins to thicken.
14. Be sure to stir occassionally so the sauce does not burn.
15. Once sauce is thickened, add pineapple chunks.
16. Serve chicken and sauce over rice.

**for a heavier meal, stir fry vegetables like carrots, onions, peppers, water chestnuts, etc, and mix with chicken and sauce.

Favorite Chicken Recipe

Okay, this week's request is for your favorite chicken recipe.

For those of you who may be new, we have already requested favorite pork and beef recipes (so feel free to post any recipes in those categories as well).

Happy cooking!

Grandma Olive's Russian Tea Cakes

This was always a staple at Grandma Olive's house for Christmas. They are delicious, and so easy to make.

Grandma Olive’s Russian Tea Cakes

1 pound butter or margarine, softened

1 cup confectioner’s sugar

1 teaspoon vanilla

4 1/2 cups flour

1/2 teaspoon salt

3/4 cup walnuts, finely chopped

1. Cream butter, sugar, and vanilla in large bowl, until smooth.

2. Mix in flour, salt and nuts until well blended.

3. Place dough in airtight container, and chill in refrigerator overnight.

4. Pre-heat oven to 350 degrees (F) or 180 degrees ( C ).

5. Roll chilled dough into 1/2 inch balls.

6. Bake for 10-15 minutes.

7. Roll baked cookies in confectioner’s sugar until well coated.

Green Chile Pork Soup

In response to favorite pork recipe.

My husband's favorite recipe of his mom's was a pork green chile- but her recipe was too complicated and time consuming for my liking- so I started looking for a simpler one. I found one that I've since played with and present in its "perfected" form here. You can used chopped pork or stewing pork for a spur of the moment making- but the "pulled pork" is our favorite. My husband says it has even surpassed his mom's recipe.

1/4 cup chopped cilantro
1-2 tsp minced garlic
1 med onion chopped
1-2 Tbsp Olive oil

1 jar "El Pinto" Green Chile Sauce (I've tried several jarred green chile sauces/salsas and this is our favorite- it comes in mild, medium, and hot- all are good for whatever heat preference you have)
2 cans chicken broth (or equivalent homemade stock)
1 can black beans
1 can white beans
1 tsp. Cumin

1 lb pork. cooked in crock pot in water then drained and shredded.

Sautee first four ingredients until onions are clear and soft. Add second set of ingredients, bring to boil and let simmer 10 minutes. Add pork.

We always serve with tortilla chips (Tostitos gold), shredded cheddar cheese and a bit of sour cream.

Fabulous Taco Chip Dip

My FAVORITE CHIP DIP EVER!!! :) This is a great recipe for entertaining. It looks pretty, tastes fabulous, and gets a lot of compliments!

1 8-oz softened cream cheese
1 8-oz cottage cheese (small curd 4% milkfat)
1/2 pkg McKormick Taco Seasoning
shredded lettuce
shredded cheese
diced fresh tomoatoes
diced green onions
olives (if desired - I usually put them on half)

Mix softened cream cheese and cottage cheese together by hand or with a mixer. Mix in 1/2 the package of the taco seasoning. Spread on a platter (I usually use a platter a little bigger than a dinner plate, but a small platter or a plate works well too.) Top with shredded lettuce, cheese, tomatoes, green onions, and olives. Serve with chips or Wheat Thins and enjoy!

Penne and Veggies in Tomato-Basil Sauce

This is one of the best tomato based pasta recipes I have ever made. It is easy and delicious! We usually add more parmesan cheese to our individual plates.

Servings: 4
Prep & Cook Time: less than 30 minutes
2 c uncooked penne pasta (6 oz)
1 Tbsp olive or vegetable oil
1 medium onion, chopped (1/2 c)
1 medium carrot, chopped (1/2 c)
1 can (14 ½ oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1 small unpeeled zucchini, chopped (1 c)
1 Tbsp chopped fresh or ½ tsp dried basil leaves
2 Tbsp chopped fresh parsley
¼ c shredded Parmesan cheese

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese. YUM!!!

Simple Garlic Spinach

One of the sisters in our ward taught us how to make this, and it was so good! I am not a fan of cooked spinach, but this was delicious. I would recommend even adding some nuts (like hazelnuts, walnuts, or pistachios) for some extra zing and crunch!

Simple Garlic Spinach

1. A bag or two of pre-washed spinach leaves.
2. Smash 2 or 3 cloves of garlic.
3. Put a few teaspoons of olive oil in a large pan (frying pan or wok work best) on high heat.
4. Add garlic till you can smell it and then salt.
5. Add garlic; stir and cook on high to med heat until wilted (just a few minutes).

NOTE: Non-spinach lovers might love this spinach.

Grammy Hurren’s Harvest Potatoes

This is from one of the sister's in our ward.

Grammy Hurren’s Harvest Potatoes

4-5 white potatoes (depending on size)

1-2 sweet potato(es)

¼ c. butter

½ c. milk

¼ c. sour cream

¼ c. grated parmesan cheese

1 T prepared horseradish

½ t. salt and ½ t. pepper

¼ t. cinnamon and 1/8 t. nutmeg

Peal and cook potatoes. Add all other ingredients and mash until smooth.

Danish Red Cabbage

Danish Red Cabbage

½ head red cabbage (2-3 lbs)

4 T. vinegar (I use cider)

½ c. butter

½ c. sugar

1 t. salt

2 T. current jelly (very optional)

1 apple, cubed

1. Wash cabbage.
2. Shred (take out inner stalk).
3. Put in a bowl and sprinkle with vinegar (or will turn brown).
4. Melt butter in large pan; add sugar and salt.
5. Add cabbage and cook covered for 15 minutes.
6. Add apple (and current jelly).
7. Simmer covered for about 2 hours.

NOTE: Don’t worry when your family comes into the kitchen and says “what stinks”—That smell goes away and almost everyone loves this cabbage!

Swedish Meatballs

Swedish Meatballs

2 lbs. ground beef

1 lb. ground pork

½ c. bread crumbs

½ c. milk

2 eggs

½ onion (minced)

chopped garlic

2 t. salt

2 t. pepper

pinch of oregano

1. Put all ingredients in big bowl and mix.
   
2. Form in small round shape (I use small cookie dough scoop.
   
3. Melt some butter in a skillet, electric skillet or in the oven.
   
4. Cook meatball on medium heat until done.
   
5. If you want gravy, add sour cream and a little soy sauce (opt) and stir.

Garlic Pork Tenderloin

We had this at an enrichment meeting, and it was delish. The woman who made it used the cranberries and pistachios to stuff it. I don't normally like pork, but this was so tender and tasty.

Garlic Pork Tenderloin

3 T. olive oil

1 T. vinegar (any, but I use rice wine or white wine vinegar)

2 t. fresh, chopped rosemary

½ t. salt

¼ tsp. pepper

2 cloves garlic, crushed/chopped

2-3 lbs. pork tenderloin

Combine oil, vinegar and spices, stir well. Put pork in Ziploc bag with mixture; chill for a few hours. Grill or cook--325 degrees (till juices run clear).

For special look, butterfly the marinated pork and stuff with cranberries, pistachio nuts, apricots, mushrooms, etc.

Favorite..........Pork Recipe

Throw out your favorite recipe using the other white meat!

Spicy Meatloaf

1 egg (beaten)
1/4 Cup dried bread crumbs (or 3/4 cup soft bread crumbs)
1 Tablespoon dried minced onion (or 1/4 cup raw minced onion)
2 Tablespoons dried parsley (or 1/3 Cup fresh parsley)
1 teaspoon dried Oregano
1/2 pound ground beef
1/2 pound hot pork sausage

1. Pre-heat oven to 350 degrees Farenheit.
2. Combine egg, bread crumbs, onion, parsley, and Oregano in medium sized mixing bowl.
3. Add in ground beef and pork sausage.
4. Mix ingredients together by hand, until meat and spices are evenly distributed.
5. Form mixture into loaf or ring in shallow baking pan.
6. Cook meatloaf for 45-55 minutes.
7. Remove from oven and let rest for 5 minutes before serving.
8. Use ketchup or other sauce (such as barbecue sauce) as a dressing.

** We like to serve with either mashed potatoes or scalloped potatoes, hot fresh rolls, a veggie (usually corn or green beans), and some applesauce or fresh apple slices. It make a great meal.

Marinade for Flank Steak

Marinade for Flank Steak (in response to favorite beef recipe)
1/2 c. veg oil
1/2 c soy sauce
1/4 c red wine vinegar
2 Tbsp Lemon juice
1 TBsp Worcestershire Sauce
1 tsp dry mustard
2 tsp minced garlic cloves
1/4 tsp pepper.

Mix all ingredients together. I usually buy the packs of two flank steaks at Costco. Score the meat on both sides in a diamond shape- then put each in a freezer bag and pour 1/2 the mixture over each. Stash in freezer. Pull out on Saturday morning and put in the refrigerator to thaw. Then grill or broil on each side 7-10 minutes. It should be red-pink in the middle.

Favorite........Beef Recipe

You are all invited to share your favorite beef recipe. Simple, complicated, it doesn't matter!

Hummus

I think I sent to this you already- have you tried it yet? It's pretty good for how simple it is- most Hummus recipes are more complicated.

Hummus

2 cloves garlic
2 can garbanzo beans, drained
juice of 1 lemon
1t. salt
drizzle in olive oil to desired consistency

Blend together in food processor and serve w/ chips
and veggies.

She also typically adds about 4 T of raw tahini. It tasted
quite good w/o it, but if you like a stronger flavor, add tahini.

Request......Hummus

I am trying to find a good recipe for Hummus (love it!), but so far haven't been able to. Does anyone have one that they like?

Frozen Yogurt Pie

This is one of my brother James' favorite treats.

Frozen Yogurt Pie

2 containers of yogurt (preferred flavor)
1 tub Cool Whip
1 pre-made graham cracker, shortbread, or oreo crust
Fresh or Frozen fruit (optional for extra taste.)

1. Mix yogurt and half of whip cream to start,taste, add more whip cream as needed to reach a desired creamy taste.
2. Remove plastic from pie crust, Scoop mixture into pre-made pie crust, flip plastic over and place on top creating a lid, fold foil edge over the plastic to create a seal.
3. Place in freezer,takes 2-3 hours minimum to become frozen. Eat and enjoy.

Optional add frozen fruit to yogurt mix to add extra flavor.

Request

I'd love to get some recipes or ideas for snacks for kids.

Orange Biscuits

This is a Dunham family tradition, and they always have it on Christmas morning. It is a great breakfast, and we usually add hashbrowns, eggs, sausage, and fruit for a great meal!

Orange Biscuits

1/2 cup butter or margerine
1 1/2 cup orange juice
1 1/2 cup sugar
2 teaspoons grated orange peel
4 cups flour
2 tablespoons baking powder
1 scant teaspoon salt
7 to 8 tablespoons shortening
1 1/2 cups milk

butter
cinnamon
sugar

1. Combine butter, orange juice, sugar, and orange peel. Cook and stir until sugar is dissolved. Do not boil. Pour into 9X13 pan.
2. Combine flour, baking powder, and salt in mixing bowl.
3. Cut in shortening.
4. Add milk, and stir until dough follows fork.
5. Knead on floured board until dough holds together.
6. Roll dough out until 1/4 inch thick.
7. Brush with soft butter and sprinkle with cinnamon and sugar.
8. Roll as for jelly roll.
9. Cut into slices, placing cut side down in orange mixture in pan (make sure not to have them too close together).
10. Bake at 450 degrees for 20 to 25 minutes.

Note: Do not overwork dough!

Dutch Babies

These are great for dinner, breakfast or even lunch.

Dutch Babies

Choose your baking pan, and make sure that you know the volume of the pan.

Use the following formula for determining how much of each ingredient to use.

For every quart of size in the pan use the following ingredients:

1 egg (at room temperature)
1/4 cup of milk
1/4 cup of flour
1 T of margerine

1. Pre heat oven to 425 degrees.
2. Determine the recipe proportions that you need.
3. Put butter into pan, and place in the pre-heated oven to melt.
4. Place eggs in mixing bowl, and beat with electric beaters until light and lemon colored.
5. With beaters still running, add in milk.
6. Next (with beaters still running), add in flour 1/4 cup at a time. Continue mixing for another 30 seconds.
7. Remove pan with melted butter from oven, and pour batter into butter.
8. Return pan to oven, and bake for 20-25 minutes, or until Dutch Baby is puffy and browned.
9. Remove from oven and serve at once.

** You can serve with following toppings:

Syrups
Fruit toppings
Fresh Fruit
Lemon juice and powdered sugar

Angel Biscuits

5 cups flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon baking soda
1 cup shortening
1 package of yeast
3 tablespoons warm water
2 cups buttermilk
margerine, melted

Sift together flour, sugar, salt, baking powder, and baking soad. Cut in shortening until well blended. Dissolve yeast in warm water and add to buttermilk. Add buttermilk-yeast mixture to flour mixture. Mix. Turn out on lightly floured surface. Roll to 1/4 inch thick. Cut with 2 1/2 inch biscuit cutter. Dip in melted butter, fold in half, press together and place on pan.

Bake at 400 degrees for 15 minutes. Yields about 4 dozen.

Dough may be kept in refrigerator covered, for 2 days.

Ham Roll-Ups

Filling:

6 oz cream cheese
1 cup diced celery
2 green onions
1/2 teaspoon Worcestershire sauce
3 tablespoons Mayonnaise (no Miracle Whip)
1/4 teaspoon salt
1 tablespoon lemon juice
dash of garlic salt

2 packages of thin sliced ham lunchment (you can substitute your favorite lunchmeat)

Stir ingredients until thoroughly mixed. Lay two to three pieces of lunchmeat out overlapping. Spoon filling onto lunchmeat, roll lunchmeat around filling. Cut rolls into three sections and serve with toothpicks.

Banana Punch

My MIL served this at our wedding reception. It was really good!

Banana Punch

3 cups granulated sugar
1 46 ox can unsweetened pineapple juice
juice of 5 oranges
juice of 3 lemons
5 bananas, mashed in blender
food coloring for desired color
3 qts of ginerale

Combine sugar with 6 cups of water in saucepan, bring to boil and cook 3 minutes. Let cool completely. Combine sugar water, pineapple juice, orange juice, lemon juice, bananas and food coloring, mix well.

Freeze until firm. will keep in freezer up to 4 months.

To serve, thaw mixture slightly (until a little mushy), add ginger ale.

serves 50.

Lemon Delight Pound Cake

Lemon Delight Pound Cake

Cake
2 ½ C Flour
1 ½ C Sugar
3 tsp baking powder
½ tsp salt
¾ C orange or apricot juice
¾ C vegetable oil
2 tbsp pure lemon extract
4 eggs

Glaze

1 ½ C powdered sugar
½ C lemon juice

Grease bundt pan with shortening and then coat with flour. Preheat oven to 325 degrees. Mix cake ingredients in order in large bowl. Mix with whisk until smooth. Pour into prepared bundt pan and cook for 40-50 minutes.

While cake is baking, prepare glaze and store in refrigerator until cake is done. Remove cake from oven. Poke holes over entire top of cake while still warm and in pan. Pour half of glaze over the top of the cake. Let stand in pan for 10 minutes. Invert cake on plate and again use fork to poke holes in exposed side. Pour remaining glaze over the cake. Garnish with grated orange and lemon peel.

Nanaimo Bars

Nanaimo Bars

Base:
1/2 cup butter
1/4 cup sugar
5 Tbsp cocoa powder
1 egg, lightly beaten
1 tsp vanilla
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts
---
Filling:
1/3 cup butter
3 Tbsp custard powder, Bird's brand (ask your grocer)
(or substitute vanilla jello pudding powder)
1/4 cup milk
3 cups icing sugar
---
Topping:
8 ounces semisweet chocolate
2 Tbsp butter
---

Base:

1. melt butter in heavy saucepan.
2. Stir in sugar and cocoa until smooth.
3. Whisk egg with vanilla and stir into butter mixture.
4. Remove from heat.
5. Stir in crumbs, coconut and nuts.
6. Press evenly over bottom of greased 9" square pan.
7. Chill until set, at least 20 min.

---
Filling:

1. Beat butter with wooden spoon until light.
2. Beat in custard powder and milk.
3. Gradually beat in sugar.
4. Spread over chilled base and let set in fridge.

---
Topping:

1. Melt together chocolate and butter; stir until smooth.
2. Spread in even layer over chilled filling.
3. Store in fridge until choc. topping begins to harden.
4. Score topping into bars.
5. Cut before totally solid, use a hot knife, wipe clean between cuts.
6. Store in fridge or freeze for up to 2 months.

NOTE: These look wonderful on a tray of goodies and people love them.

Microwave Fudge

I got this recipe from Cameo's mom. It is fast and easy, and can be great for parites.

Microwave Fudge

1 lb. confectioners sugar
1/2 cup cocoa
1/4 cup milk
1/2 cup butter or margarine
1 tablespoon vanilla
1/2 cup pecans, chopped

Blend sugar and cocoa into 8 x 8 inch casserole. Top with butter. Pour milk over butter. DO NOT STIR! Microwave on High power (100%) for 2 minutes. Stir well. Add vanilla and nuts, and stir until blended. Refrigerate until set. Freezes well. This may be made in a bowl and placed into a buttered pan if desired.

Lemon Cake with Lemon Sauce

Lemon Cake with Lemon Sauce

1 Pkg. Yellow or Lemon Cake mix
1 Pkg. (Small) Lemon instant pudding
1/3 c. sour cream
4 Large Eggs
1 1/3 c. Water
1 T. oil


Combine all of the ingredients. Bake in a bundt Pan that has been greased and dusted with cinnamon-surgar. Bake at 350 for 45 minutes

Lemon Sauce:

1c. Sugar
4T Cornstarch
1/4t Salt
2c water
2t Lemon rind
1/2c Lemon juice
1/4c. Butter

Mix sugar, cornstarch, salt, and 1/2 cup of water. Heat until dissolved then add remainging water. Boil for 1 min. Add remaining ingreedients. Cool. Serve Cold. (K I just let it cool. If you let it cool too long it will turn into a jell. Good luck)

Shepherd’s Pie

Shepherd’s Pie

4 Medium – Large Potatoes
½ cup milk
1 tbsp margerine
1 lb ground beef
1 Can French Cut Green Beans
1 8 oz can tomato sauce
1 C Milk
1 tbsp Flour
1 tbsp margerine
Shredded cheddar cheese

Heat oven to 350 degrees. Peel and cube potatoes. Boil potatoes until cubes are soft.
While potatoes are boiling, brown beef. Melt margerine in pan with browned meat. Mix in milk and flour. Heat and stir until mixture begins to thicken. Stir in tomato sauce, continue to heat until sauce thickens. Pour meat and sauce into casserole dish. Stir in can of green beans.

Mash cooked potatoes. Mix in milk and margerine. Spread over top of meat mixture until completely covered. Sprinkle cheese over top. Bake for 20-25 minutes, or until cheese is melted.

** You can replace the green beans with your mix of favorite veggies, fresh, frozen, or canned.

Chicken Bake

Chicken Bake

Ingredients:

1 pkg. (6 oz.) STOVE TOP Stuffing Mix

1-1/2 cups hot water

1/4 cup (1/2 stick) butter or margarine, cut up

4 boneless skinless chicken breast halves (about 1-1/4 lb.), boiled and shredded

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup Sour Cream

Directions:

MIX contents of Vegetable/Seasoning Packet, hot water and butter in large bowl until butter is melted. Stir in Stuffing Crumbs just to moisten. Let stand 5 minutes.

MIX shredded chicken, sour cream, and soup together. Spread in the bottom of a greased 13x9x2 pan. Cover with prepared stuffing

BAKE at 375° for 35 minutes.

** This is also a great recipe for using left over turkey from Thanksgiving. Just substitute 2-3 cups of turkey for the chicken breast.

Egg Rolls

This is a recipe I inherited from my mom, it is so yummy, and easy to make.

Egg Rolls

1 lb Ground Pork, Turkey or Chicken
6 large Mushrooms
1/3 pkg bean threads (soaked in warm water)
1 carrot grated
1 egg
¼ head of cabbage
2 tsp sesame oil
1 T onion powder
garlic powder
Pastry wrappers
Vegetable oil

Cook meat. Dice all other ingredients. Mix all ingredients in large bowl. Place approximately 3-4 tbsp of filling to one side of wrapper, in diagonal line. Fold short side of wrapper over filling. Fold corners at head of filling in, until they meet in center. Finish rolling wrapper. Wet the edge of the final side to seal the wrapper. Fry in deep fryer filled with vegetable oil until browned.

Egg Roll Dipping Sauce

2 tbsp Soy Sauce
1 tbsp vinegar
1 tbsp sugar
1 tbsp water
garlic powder

Mix all ingredients. Refrigerate for 1 hour.

CHICKEN ENCHILADA CASSEROLE

1 lg. onion, chopped
3 tbsp. butter
1 13 oz. can evaporated milk
2 cans cream of chicken soup
2 4 oz. cans green chilies, chopped
3 5 oz. cans boned chicken
12 corn tortillas
2 cups grated cheddar cheese

Saute onion in butter. Add evaporated milk and chicken soup. Stir until smooth. Add chilies and chicken. Stir all together.

Grease a 9x13 inch glass cake dish. Line dish with 6 tortillas, pour half of chicken mixture over them and sprinkle with half the grated cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.

Cover dish loosely with aluminum foil and bake for 45 minutes at 350 degrees F.

Makes 6 servings.

Note: I don't do the onion part, which means you wouldn't need the butter either. I just start by smoothing together the evaporated milk and cream of chicken soup, and then continue on.

We also substitute boiled chicken breasts for the canned chicken--2 breasts for 9x13 pan or 1 for 8x8. After boiling (cooked all the way through) we then shred them with forks. You could also just cook chicken normally and then chop it manually, it would just make the chicken in bigger pieces than if you had shredded it.

Also, for a 9x13 pan, I use about 18 tortillas. This recipe has you do just 2 layers, but I do as many as I want. I just make a flat layer of tortillas across the pan, then pour some of the sauce on, and then continue til I run out of sauce (make sure you leave enough for the top of the last layer). I also just put as much cheese as I want on each layer.

Also, this recipe says to grease the bottom, but it's better if you put a thin layer of sauce across the bottom of the pan instead of greasing it.

Homemade Orange Julius

This is my mom's recipe, and I have loved it since I was a kid.

Homemade Orange Julius

1 (6 oz) can frozen Orange Juice

1 (6 oz) can of cold water

½ C Granulated Sugar

1 tsp. Vanilla

1 tray ice cubes

1 C milk

Combine all ingredients in blender, and mix until ice is crushed and uniform.

My favorite: Add in 6-8 large frozen strawberries, and 1 C vanilla ice cream for a thicker frutier smoothie!

To spice it up, add your favorite fruits to the mix!

Cracked Coconut

I used this recipe years ago, at an achievement day, when I was the Primary Achievement Day leader. The girls had fun making them, and even more fun eating them.


12 ounces semisweet chocolate
4 ounces bittersweet chocolate
8 small water balloons
shredded coconut (approx. 1 cup)
ice cream
1/2 cup chocolate sauce

Blow up the balloons, but not quite all the way. The diameter at the widest part should be about 4 inches. Line a sheet pan with wax paper.

Place both chocolates in the top of a double boiler and melt over simmering water on a low heat, stirring occasionally. Remove from heat and let cool slightly. (If the chocolate is too hot when it touches the balloons, you could pop the balloons and the chocolate will splatter all over the kitchen.) Meanwhile, place the coconut in a dry skillet over a medium heat and toast until golden brown, 3 to 4 minutes, stirring often.

Holding the balloons by the knot, dip them into the chocolate and roll gently around until the
chocolate covers the bottom third of each balloon. Sprinkle the coconut onto the chocolate, leaving no plain chocolate exposed. Refrigerate for at least 30 minutes.

When the chocolate has hardened, pop the balloons with the point of a knife, and quickly peel off the deflated balloons. Return the chocolate bowls back to the refrigerator until ready to fill. Let the ice cream soften at room temperature and spoon into half of the chocolate bowls, filling each a little more than halfway. Place the filled “coconuts” into the freezer until the ice cream is firm.

When ready to serve, scoop out a hole in the center of each about the size of a golf ball. Position each filled “coconut” on a large plate and fill the hole with Chocolate Sauce. Lean an empty shell against each to make it look like it’s just been cracked open. Serve immediately.

Makes 8 servings.

Creamy Lemon Squares

1 cup butter or margerine (the stick variety works best)
2 cup flour
1/2 cup confectioner (or powdered) sugar
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar

PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Mix butter, flour and powdered sugar in medium bowl until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.

Hawaiian Cake

I got this recipe from my best friend Cameo. Her dad makes it, and it is so good, especially during the summer.

Hawaiian Cake
1 box yellow cake mix (or I use Duncan Hines Pineapple Cake Mix)
1 package instant vanilla pudding (bigger)
1 carton of Cool Whip topping
1 #2 can crushed pineapple
8 oz. Cream cheese
1 can coconut
Optional: chopped walnuts, about one cup
Directions:
Bake cake in 9 x 13 greased pan (following cake mix directions). 
Remove from oven and pour undrained pineapple onto cake. 
Cool in fridge. 
Mix pudding, milk until thickened, then add softened cream cheese, and blend well. 
Spread over cake, sprinkle with coconut and chopped nuts, and ice with cool whip. 
Refrigerate at least one hour and keep refrigerated afterwards.

Sweet and Sour Meatballs

INGREDIENTS:
• 1 (20 ounce) can pineapple chunks, drained with juice reserved
• 1/3 cup water
• 3 tablespoons distilled white vinegar
• 1 tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 1/2 teaspoon seasoning salt
• 1 large carrot, diced (optional)
• 1 large green bell pepper, cut into 1/2 inch pieces (optional)
DIRECTIONS:
1. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
2. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked. Serve over rice.

Steak and potato dinner salad

1 lb red potatoes
3 strips bacon
small red onion chopped
1 lb boneless sirloin
¼ tsp salt
5 Tbs honey
5 Tb Apple cider vinegar
½ tsp cornstarch + ½ tsp cold water
1 bag baby spinach
1 cup grape tomatoes halved

Boil potatoes 15 -20 min. Cool and cut into quarters.
Cook bacon- remove to paper towel. Add onion to drippings. Add steak & salt- cook 2 min +. Set aside, keeping warm. Add honey and vinegar to juices- cook 2 min on Med heat. Add corn starch last 30 seconds- stirring well. Mix all together. Enjoy!

Yummiest Potato Soup Ever

Since the weather is turning cold, and warm food is so satisfying, I thought I would share my most favorite potato soup recipe.

Yummiest Potato Soup Ever

6 large potatoes, peeled and cubed
1 small-medium onion, chopped
8 ozs. heavy cream
1/2 cup butter or margerine (stick)
1 Cup bacon, cooked and crumbled
Salt
Pepper

1. Dice onion, and place in large pot with 1/2 of the stick of butter. Saute until onion is tender.
2. While onion is cooking, peel and cube potatoes.
3. Place potatoes in pot with onion, and fill pan with water until potatoes are covered.
4. Boil potatoes for 20-30 minutes, or until they reach desired tenderness
5. Pour out one half of water in pot.
6. Mash potatoes to desired consistency (I personally like it a little chunky).
7. Mix in heavy cream, remaining butter, and bacon. Add salt and pepper to taste.

You can also add other favorite ingredients, such as cheese or green onions, to make the soup just the way you like it! It is best enjoyed with some freshly baked crusty french rolls!

** if the soup is too thick, you can add milk in 1/4 cup increments until it reaches desired thickness
** if the soup is too thin, you can add dehydrated potato flakes to thicken it.

My Favorite Cheesecake Recipe

Almost the Plaza Cheesecake

Crust

4 Cups graham cracker crumbs

½ cup granulated sugar

pinch of salt

1 cup sweet unsalted butter, melted and warm

Filling

3 pounds (6 8-oz packages) Philly Cream Cheese softened (any cream cheese is fine, and for a low fat version, use the Neufectel cheese)

1 ¾ cups of granulated sugar

1 pint sour cream (16 ozs)

7 whole eggs

2 cups heavy whipping cream

1/8 cup vanilla extract

Topping

use any fresh fruit, prepared fruit topping (like pie filling), whipped cream, or dessert sauces.

Directions

1. Preheat oven to 325 degrees Farenheit

2. Butter and flour two 9-inch springform pans

3. In a medium bowl, combine graham cracker crumbs, ½ cup sugar, and salt.

4. Add melted butter and combine. Arrange crumb mixture evenly and to a thickness of about ¼ inch in the bottom of the 2 pans.

5. In very large bowl, beat softened cream cheese with sugar, until smooth and fluffy – scrape bowl and beaters to ensure thorough mixture.

6. Add sour cream, mixing until smooth.

7. Add eggs one at a time on low speed. Scrape bowl and beaters between additions.

8. Add cream and vanilla, beating on low speed until smooth.

9. Pour cream cheese mixture into 2 pans.

10. Bake for 45-50 minutes or until knife blade inserted 2 inches off center is clean when removed.

11. Remove pans from oven and allow to cool thoroughly for 5-6 hours (or preferrably overnight) in refrigerator.

** to help keep the cheesecake from cracking, place a pan of water on the rack below cheesecakes while baking. When the cakes are done cooking, open oven and leave door open allowing them to cool slowly, then put them on the stove/counter top to cool completely before placing in refrigerator. Run a knife around the edge of the pan to loosen the cheesecake, before allowing to cool on countertop.

**you can replace the sugar with splenda baking mixture for a lower calorie cheesecake.

** if you want a variation, replace graham cracker crumbs with crushed chocolate cookie crumbs (like crushing up the cookie part of an oreo), you might be able to buy pre-made Oreo crumbs at the grocery store.

A Beginning.....

I wanted to start a blog, as a place to share ideas for meals, snacks, and keeping our families healthy and well fed. Please feel free to share recipes, shopping tips, or other ideas.

Happy Eating!