Rub 1 tbl veg oil over chicen. cook chicken 5 min per side medium heat.
Heat 1 tbl oil and stir in onion and red pepper. Sautee about 5 minutes.
Dice chicken add to onion and peppers. Add remaining ingredients (through cayenne pepper). Sautee maybe 5 more minutes.
Remove from heat and stir in cheese.
Spooned into warmed tortillas and wrap them closed, like a burrito.
Freeze for 4 hours.
Deep fry in quart of oil (375 degrees) 10 minutes each.
(So the deep frying part you'll have to experiment with . We've done these with egg roll wrappers which we prefer to the tortillas. I've also just wrapped up the stuff in a burrito and cooked it in the oven at 375 for 10 minutes so the tortillas are crispy (don't have to freeze to do this). You can also just bake egg rolls if you don't like deep frying.)
1 14 oz can artichoke hearts, drained and coarsely chopped
1 C loosely packed, coarsely hopped spinach leaves
1/2 C finely chopped red onion
Pita wedges, thinly sliced French bread, and/or assorted crackers
Directions:
Combine mozzarella cheese, sour cream, mayonnaise, 1/4 C of the parmesan cheese, mustard and pepper. Stir in artichoke hearts, spinach, and onion. Spread mixture evenly into a 9-icnh pie plate. sprinkle with the remaining 1/4 C parmesan cheese.
Bake, uncovered, in a 350 degree oven about 15 minutes or until heated through.
(make ahead directions-prepare as above. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes.)
This is our breakfast tradition on Christmas morning. I also make it for brunches and I have been known to make it for dinner when I've really had a craving for it!
1 stick (1/2 cup) unsalted butter 1 cup packed brown sugar 2 Tbs corn syrup 1 loaf Challah bread 5 eggs 1 1/2 cups of half and half 1 tsp vanilla extract 1/4 tsp salt
In a small saucepan melt butter and add sugar and corn syrup over moderate heat. Stir until smooth. Pour into a 13x9x2 baking dish. (I usually make 1 and half the amount of sauce. I have tried doubling the amount and that can be too sweet but I do prefer adding an additional half amount of the sauce)
Cut 6 slices from the center of the bread about 1 inch thick, reserving the rest of the bread for another use. Arrange the bread slices in the dish that the sauce was poured into, squeezing them slightly to fit.
In a bowl whisk together half and half, eggs, salt, and vanilla until they are mixed well. Pour over the bread evenly. Wrap the dish and chill it for 8 hours or up to one day.
In the morning preheat oven to 350 degrees. Bring the bread mixture to room temperature (about 20 minutes) before placing into oven. Bake uncovered for 35-40 minutes or until puffed and edges are a pale golden. Serve hot.
Note: You can get Challah (pronounced Holla) at Market street. You just have to call in advance and order it. It's $3.99 a loaf and the bread is what really makes this dish yummy. You could probally use other types of bread but I haven't tried any.
I was cleaning out my email when I found this recipe from Melanie Hill. It tasted so delicious at Lorraine's baby shower. I hope you don't mind me posting it here Melanie!!
Ingredients:
2 cups of white rice
1 can of already cooked white chicken breast (flake before adding)
OR 1 cup of already cooked shredded or cubed chicken (depending on how you like the consistency of your meat to be)
2 cans of Pineapple Tidbits or chunks ( save the juice! )
2 cans of Cream of Chicken Soup
2 cups of chopped celery
2 cups of cheddar cheese
1 cup of coconut (optional)
Chowmein noodles (optional topping, or for those that don’t like rice)
Start cooking your rice, whether on the stove or in a rice cooker.
For Sauce:Drain your pineapple very well and save the juice, add the juice to a medium size cooking pot and place on stove.Add the cream of chicken soup.Mix and heat at a medium setting, stirring occasionally.After 5 minutes add chicken, I have found the canned chicken to be easy and doesn’t cost that much more. I flake this just before adding to the pot.Continue to have this heat to a boiling.Once it is boiling, put on simmer until ready to serve.
While your Sauce is heating:Chop your celery and place in dish to serve, grate your cheese and place in dish.You can also have coconut in a dish as an optional topping.You are ready to go as soon as your rice is cooked.
This will serve 6-8 people.
How to make a Hawaiian Haystack:On your plate place a scoop of rice or if you don’t like rice put some Chowmein noodles down.Add Whatever toppings you like, but if you are going to have cheese add next so that when you add the sauce next it melts the cheese.After the sauce, add any of the other toppings you want.Enjoy!
This recipe doesn't have anything to do with Christmastime, except that it's so EASY and SO good that it will make any hectic holiDAY merry and bright. If you have a can opener, you can make this!
2 cans Rotel diced tomatoes and green chiles 2 cans chicken broth 1 can refried beans 1 can whole kernal corn 1 can black beans 2 cups shredded cooked chicken
Corn chips Shredded Monterey Jack cheese
Combine all ingredients except corn and beans in a crock pot and cook for about 6-8 hours. Shred chicken and add corn and beans. Serve with tortilla chips and top with cheese.
1 8oz. package cream cheese (left soften to room temp) 5 oz. of grated sharp cheddar cheese pinch of salt 2 dashes of Worcestershire sauce 1/4 tsp. sugar 2 green onions chopped 1/2 of a green pepper chopped 2 oz. jar of pimento (drained )
Mix all together, shape into ball(s) and refrigerate overnight.
Roll in chopped walnuts or slivered almonds right before serving. Goes great with Wheat Thins, Ritz etc...
12 slices white bread, crusts removed 2 packages (16 ounces total) cream cheese 1 cup fresh or frozen blueberries, thawed 12 eggs 2 cups milk 1/3 cup maple syrup or other syrup.
Sauce:
1/2 cup sugar 1 tablespoon cornstarch 1/2 cup water 2 cups fresh or frozen blueberries 1 tablespoon butter
Preparation: Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Serves 6 to 8 ( I have tried it with peaches too) Very YUMMY!
2 pkg frozen chopped spinach, thawed, well drained
4 slices cooked bacon chopped
1 1/2 shredded cheddar cheese
1 C chopped red peppers
Directions:
Preheat oven to 400. Unfold puff pastry sheets and roll out one sheet to about an 11 inch square and one to about a 12 inch square.
Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet
Beat eggs in medium bowl with wire whisk. Reserve 1 tbsp eggs; set aside. Add ricotta cheese, pepper sauce, and spinach to eggs in bowl; mix until blended.
Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry-lined pan. Repeat Layers.
Place remaining pastry sheet over mixture; fold and tuck pastry edges into pan to enclose filling. PInch edges to seal.
Brush surface with reserved egg; pierce pastry several times to form vents or slits, which will allow steam to escape during baking. Bake 45 to 55 min. or until top is golden brown. cool 10 min. Run small knife around edge of pan before removing.
This is one cookie I remember making with my mom at Christmas time. It always seemed like so much fun to get to press the cup in the cookie dough!!
Ingredients:
2 1/4 C flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 C butter, softened (no substitutions)
1/2 C confectioners' sugar
1/2 C granulated sugar, plus
2 tbl granulated sugar
1 egg
1/2 C vegetable oil
1 tsp vanilla extract
Directions:
Preheat oven to 350. Combine flour, baking soda, cream of tartar and salt. In a large bowl, beat butter, confectioners sugar, and 1/2 C granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.
Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatted each ball into a 1 1/2 inch round (I use food coloring in the sugar to color the cookies).
Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 months.
I saw this at gourmetmomonthego.com and thought it was so cute I had to start with it!! Plus I love sugar snap peas. ((I don't have to list the recipe do I??)) There was one suggestion to cut cheese slices into ornament shapes to decorate the tree with. Fun.
Here are some basic, no-frill, but tried and true recipes for Thanksgiving.
ROLLS This recipe is from Liz Zimmerman. A cute young mom and wonderful cook in my last branch. I like that it doesn't add extra fat (just from the milk) since all of the rest of my Thanksgiving recipes are full of butter. Makes 32 big, fluffy rolls. 2 T yeast 1/2 cup warm water 1/3 cup sugar 2 tsp salt ( I prefer 1 T salt) 2 eggs 1 can evaporated milk 1 cup very hot water 4 cups flour 3 1/2 cups flour
Mix yeast in 1/2 cup water and let stand while mixing sugar, salt, eggs and can of milk. Add hot water and yeast mixture. Mix, then add 4 cups flour, beat well. Add 3 1/2 cups more flour (may need more). Let rise until double (1 - 1 1/2 hours?). Punch down. Divide into 4 parts. Roll each part into a circle, cut into 8 pie shaped wedges with a pizza cutter or knife. Roll from wide end, place on greased sheet. Let rise until double. (The first sheet is usually ready by the time the rest are assembled.) Cook at 400 degrees for 12 min. Brush with butter while hot if desired.
I also use this recipe as a cinnamon roll base. Just roll into rectangles instead of circles, spread with butter and liberal amount of cinnamon/sugar, also raisins and chopped nuts if you like, roll like a jelly roll and slice with dental floss.
BREAD STUFFING This recipe comes from the Lion House recipe book and makes a lot. You can cut it down for smaller meals. 1 cup butter or margarine 3/4 to 1 cup chopped onion 2 cups finely chopped celery 3 to 4 quarts stale bread cubes (Just leave your bread bag open so it dries some.) Salt to taste (the recipe says 1 T but I always go with half that or less) 1/4 teaspoon pepper 1 1/2 teaspoons poultry seasoning
Heat butter in large skillet: add onion and celery and cook until transparent but not brown (about 10 min.) Add bread cubes (1/4 to 1/2 half inch cubes) and seasonings. Heat until butter is absorbed, stirring constantly. This makes a somewhat dry stuffing. If you like it moist (I do) add 1/3 to 1 cup chicken or turkey stock or water. This stuffing is supposed to be put into your turkey and baked. I prefer to spread it in a baking pan and bake it for 15 min. or so, just until crunchy on top.
APPLE PIE From Lion's House again.
Pastry for 9-inch 2 crust pie (see below). 4 to 5 cups tart apples, peeled, cored, and sliced (I like JohnnyGold) 1/4 to 1/2 cup water (depending on how juicy your apples already are) 3/4 to 1 cup sugar 1 to 2 T flour 12 to 1 teaspoon cinnamon 1/8 teaspoon salt 1 T lemon juice 2 T butter or margarine (if you don't use a butter based crust)
Steam or simmer apples gently in water until they wilt and begin to become transparent (to partially cook). Combine the sugar and other dry ingredients. Mix well. Spread half over the pastry-lined pie pan. Lift apples from cooking liquid into crust. Add 1/4 cup of the cooking liquid. Sprinkle with remaining sugar mixture. Sprinkle with lemon juice and dot with butter. Roll, fit and seal top crust. Brush with milk and sprinkle with sugar, if desired. Bake on lower shelf of oven at 425 degrees for 30 to 40 minutes. (I use a pie shield for the outer edge of the crust or you can put strips of aluminum foil on outer edge to keep it from over browning.)
RHOTON FAMILY'S FAVORITE PIE CRUST This is a recipe I've toyed with and it changes periodically. Here's the current version. I usually can get 3 "discs" from it which makes one 2 crust pie and one 1 crust pie. If you haven't rolled out a crust before maybe just use it for one 2 crust pie so that you have lots to work with. Sprinkle the leftover pieces with cinnamon sugar and bake for extra treats.
3 cups flour Scant teaspoon salt 3/4 cup shortening 3/4 cup cold butter (not margarine) 3/4 very cold water
Place flour in bowl and stir in salt with a fork. Cut in shortening and butter with a pastry cutter until largest pieces of butter are the size of peas. Sprinkle water around the bowl and blend softly with a fork until moist. Don't over mix. It should still appear somewhat crumbly. Pour 1/2 or 1/3 of mixture on a piece of plastic wrap. Pull up the edges and press lightly into a disc shape. Repeat to make 1 or 2 other discs. Chill while you make the filling.
To roll out crust, wipe your counter with a wet rag then place a large sheet of plastic wrap on it. It will stick. Place the disc on the plastic wrap with another piece of plastic wrap on top. Toll with the dough between the two pieces of wrap. Roll until the dough is atleast an inch larger than the pie pan. Remove one sheet of plastic wrap and carefully put dough in the pan removing the other as you go. Fill as recipe indicates. If you are making a 2 crust pie, add the top crust, pinch the edges and cut a few small vents on top. Note: You can use all shortening instead of butter. This works well if you want to make a more defined/decorative edge, it just doesn't taste as buttery.
In my experience people either love sweet potatoes or hate them. Maybe because they have only had them from a can, I have a hard time believing that someone could not like something covered in butter, brown sugar and marshmallows!! So if you feel like you want to give sweet potatoes another try, use this recipe it is my tried and true favorite, and it wouldn't be Thanksgiving without them!
5 good size sweet potatoes (or yams depends on which side of the country you are on 1 cube butter (yes real butter, come on this is Thanksgiving) 3/4 cup brown sugar Cinnamon nutmeg 1/2 bag mini marshmallows
Bake (not boil) sweet potatoes for about an hour until they are tender. Let them cool and they should just slide out of the skins. Now whether you like creamy or cut into chunks you either cube them or mash them, I do a bit of both, some chunks and some mashed, I like the texture of both. Place sweet potatoes in a 9x13 dish. Melt butter and pour evenly over sweet potatotes. Then take some cinnamon, and sprinkle on according to your tastes, and the same with nutmeg (if you don't like nutmeg omit). Now sprinkle the brown sugar over evenly and place in a 350 degree oven for about 15 minutes, then take the marshmallow and spread over top, place in broiler til melted (this step takes just a few minutes, don't leave the oven, there is nothing worse than crispy marshmallows. Serve and enjoy!
2 Jell-O No-Bake Pumpkin Style Pie Desserts (in a box type mix) 10 Tbsp. Butter 4 Tbsp. Sugar 5 cups Cold Milk 8 oz. Cream Cheese 1 cup. Powdered Sugar 8 oz. Cool Whip
Mix the crust mixes from both boxes of the No-Bake Pumpkin Style Pie Desserts with the butter and sugar. Press the prepared crust into the bottom of a 9 x 13 pan.
Next, mix the cream cheese and powdered sugar together and fold in the Cool Whip. Put this mixture on top of the pressed crust.
Mix the Pumpkin mix from both desserts with the milk following the instructions on the back of the box. Pour this on top of the cream cheese layer. Cover it and refrigerate at least an hour (the longer you chill it, the better it sets).
If you want to make this into a round pie, or make a smaller square baker size, cut the cream cheese layer ingredients in half and use just one box of the Jell-O dessert mix.
This is NOT the recipe on the back of the Jell-O box. It is a bit more rich in the flavor of the cream cheese layer. I came up with it by combining the pumpkin idea with part of another layered dessert recipe I have and loved the results. I hope you love it too!
So honestly, traditional Thanksgiving dishes are not my favorite. I'll just come right out and say, I don't like mashed potatoes. But the following are three dishes that I have to have on Thanksgiving. They're probably not very Thanksgivingy to most people, but they are to me:)
This is one of the few potato dishes I like. This is a dish probably most of you have, but if you don't have it-try it. This recipe is always requested when I bring it somewhere and it's so easy to make.
Ingredients
1/2 C butter or margarine
1 lb pkg frozen cubed hash browned potatoes
1/2 C minced onion
2 C shredded cheddar cheese
2 C sour cream
1 can cream of mushroom soup
1/2 C crumbs (bread or corn flake)
Directions
Preheat oven to 350 degrees. Melt margarine or butter. In a bowl, combine all ingredients, except crumbs. Spread mixture evenly in a greased 9 x 13 baking pan. Sprinkle crumbs on top, cover with foil, and bake at 350 degrees for 1 hr. Remove foil last 15 minutes.
I have this recipe at a lot of mormon functions, so I'm assuming you have it. But in case you don't, this is definitely a favorite of mine.
Ingredients:
1 lb pkg. shredded cabbage
1 C silvered almonds
1 C sunflower seeds
4 green onions (including tops) chopped
1 3 oz pkg chicken flavor ramen noodle soup mix
dressing:
1/2 C safflower oil (i've always used canola)
3 tbs white vinegar
1/4 C sugar
flavor packet from soup mix
salt
Directions:
In large bowl, toss cabbage, almonds, sunflower seeds, and onions together. Thirty minutes before serving, break up noodles, add to salad mix. In small bowl, combine dressing ingredients. Toss with salad. Refrigerate. Mix well again just before serving.
out of all the jello recipes i've tried (and i've tried a lot) this one is still my favorite. i guess it's hard to compare to the first one you've ever tried.
Ingredients:
1 3 oz pkg lime jello
1 16 oz can pears, drained and reserve juice
1 8 oz pkg softened cream cheese
1 small container cool whip
Directions:
Dissolve jello in 1 C hot pear juice (add water if necessary). Put cream cheese and drained pears in blender and blend well. Add partially cooled jello and blend. Add cool whip and fold in well. Pour into a jello mold or dish. Chill.
I have the "pf changs" mongolian beef recipe (love!!), but when I found this mongolian beef recipe for a crockpot, I had to give it a shot. the ease of a crockpot makes everything better. As the recipe concedes, you can't get the beef crispy in the crockpot, but I love the flavor and enjoyed the preparation. So don't expect exact pf changs, but you can still expect yumminess.
Ingredients:
1 lb beef flank steak, sliced thinly across the grain
1 medium white onion or yellow onion, sliced thinly (about 1 C)
1/2 C light soy sauce
1/2 C dry sherry
1/2 C chicken broth
1 tbl minced garlic
2 tbl hoisin sauce
1/4 C brown sugar
1 tbl ground ginger
1/2 -1 tsp red pepper flakes, to taste
1/4 C cornstarch
1 C cut scallion in 1.5 inch pieces
1/3 C fruity white wine
Directions:
Slice the flank steak thinly across the grain. The strips should be 2-3 inches long each; set aside. Combine the onion-pepper flakes and put the mixture into the crock pot. Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat. Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over-do not stir. Cook on low for 4-5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir and cook for an additional hour. Stir and serve over rice or noodles.
(You can add less sugar depending on how sweet you like this!!)
Todd came up with this recipe himself and it's SO good...
Ingredients:
15 oz. tomato sauce 16 oz can pinto beans, drained 16 oz can kidney beans, drained 1 lb ground beef, season with chili seasoning packet and cook 1 +/- lb beef round top steak, chopped (seasoned w/ liquid smoke, etc. and grilled) 1.25 oz McCormick's chili seasoning packet 1 small sweet onion, chopped 1 red bell pepper, chopped 1-2 green bell peppers, chopped 1 jalapeno, chopped 1 red chili, chopped 1-2 10 oz cans Rotel tomato and green chilies brown sugar to taste ( about 1/4- 1/2 cup)
This chili is SPICY, so adjust to your liking. Combine cooked meats and veggies in a crock pot. Cook on low for 4 hours or on high for 2 hours. Adding brown sugar last.
OK, after trying MANY recipes, my favorite is the easiest, healthiest, and also least original. It is actually stolen from Anne Allen, so you can thank her. (It also makes fabulous muffins with half the recipe, baking for only 15-20 min.)
CAKE
2 spice cake mixes
4 eggs
1 large can pumpkin (30 oz)
Preheat oven to 350. Blend all ingredients and separate batter equally into two greased and floured bundt pans. (You can cook one at a time if you only have one bundt pan--I do this). Bake at 350 for 45 minutes, or until inserted knife comes out clean. Allow to cool
FROSTING
2 8 oz packages cream cheese or low fat cream cheese (softened)
2 tsp. vanilla
9-10 cups powdered sugar
Orange, green and black food coloring
Pastry bags and decorating tips for frosting
Mix cream cheese and vanilla first, then slowly add in powdered sugar until frosting doesn't fall out of shape (you need it thick enough to frost with). Color 1/4 cup frosting green, 1/4 cup frosting black, and the color the remainder orange.
Cut off tops of both cakes so that flat surfaces can fit together nicely to make the pumpkin. Put them together, frost orange, and then have fun "carving" your jack-o-lantern. (black face features, green leaves and runners).
1 1/2 #'s ground beef (with chopped onion, salt and pepper to taste) 1 1/2 cups cottage cheese 1 cup mayo 1 cup mozzarella cheese Box Manicotti noodles Spaghetti Sauce
Brown ground beef, onion, salt and pepper. Drain. Mix together beef, cottage cheese, mayo, and mozzarella cheese. Cook noodles according to box. Drain and place on foil to cool. Fill each noodle with meat mixture. (jumbo shells also work great and are easier to stuff) Place in an 9x13 pan. Cover with favorite Spaghetti Sauce. Cover with foil and bake at 350* for 20 minutes. Remove cover and bake for 15 minutes more. This can be frozen.
I just saw this recipe on a friend's blog and it looked fantastically simple. So I copied and pasted it here to share! You can check out more of her fabulous ideas (and beautiful photos) at my-this-n-that.blogspot.com
You will need:
3-4 chicken tenders per sandwich
Italian Salad Dressing
canola oil
Ciabatta Bread (I used the small loaves.)
Caesar Salad Dressing (the thicker the better)
3 slices cooked bacon per sandwich
sun-dried tomatoes
lettuce
Parmesan cheese
*Marinate chicken earlier in the day in Italian salad dressing.*
add oil to skillet and cook chicken over medium-high heat until done
remove from heat and set aside
cook bacon
heat oven to 375 degrees. slice ciabatta loaf in half horizontally and toast for 5 minutes
spread Caesar dressing on each half of bread
layer chicken, bacon, sun-dried tomatoes, and top with Parmesan cheese
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside. (You can use a regular pie pan too) I had a little extra filling that didn't quite all fit in the pan though.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.
I coat the top with homemade whipped cream after I've chilled it.
1 cup heavy whipping cream, 1/4 tsp vanilla, and 1/4 cup of sugar. Mix in mixer until it thickens a little.
This recipe is SUPER easy and in the crock pot. . .my two favorite things. I only had about 4 hours before dinner needed to be ready so I left the crock pot on high the whole time, if you had all day you could probably leave the crock pot on low.
Ingredients:
3 frozen chicken breasts (fresh is fine)
2 cans cream of chicken soup
3 1/2-4 cans water
2 tbsp onion powder
2 tsp black pepper
1 tbsp salt
2 cups rice
3/4 head broccoli
2 1/2-3 C shredded cheese
Directions:
Put soup, water, frozen chicken and seasonings into crock pot on high until chicken is cooked through. Shred chicken and put back in crock pot. (you could put it on low if you have extra time). 2 hours before serving add uncooked rice (put crock pot back on high if you had switched it). 45-60 minutes before serving, add broccoli and cheese. Stir to make sure the cheese is all mixed in before serving.
If you don't want to worry about putting the rice and broccoli in at the right time, you could prepare both separately before and add it in the last few minutes. . .that just meant more dirty dishes and effor though on my part, so I opted for all in the crock pot.
Measure 1 C of cake mix and set aside. Mix remaining cake mix, 1 egg and butter. Press in 9x13 pan. Mix together pumpkin, pumpkin spice, brown sugar, 2 eggs and evaporated milk. Pour over cake mix. Sprinkle with topping. Bake at 350 for 40-45 min.
Topping
Ingredients:
1 C cake mix
1/2 C sugar
1 tsp cinnamon
1 tbl melted butter
Directions:
Mix together with fork and sprinkle over pumpkin mixture.
It's awesome! I swear I was biting into a piece of heaven. The top is kind of crunchy like a streusel or coffe cake, the pumpkin is all soft and gooey, and the bottom is like a cake. . .so darn fantastic!
Lentils are one of those foods that I'm really not sure how to use (if you are reading this and thinking of all the fabulous ways you use lentils, send it in!!) In my ward at Beale AFB, we had a recipe exchange specifically to share food storage recipes. My good friend Angela Harris made this dish and trust me when I tell you it is delish!!
Ingredients:
3 C water
3 tsp. granulated chicken bouillon
3/4 C dry lentils
3/4 C onion, chopped
1/2 C brown rice
1/2 tsp salt
1/4 tsp oregano
1/4 tsp. thyme
1/8 tsp. pepper
4 oz Swiss Cheese
Directions:
Combine all ingredients except cheese and set aside. Shred half of the cheese and add to rice mixture and mix. Bake covered 350 for 1 1/2 to 2 hrs. Cut remaining cheese into strips and place on top of cooked rice. Return to over for about 3 minutes for cheese to melt on top.
My kids love this. And if I don't have zucchini, we like it with mushrooms and frozen peas. We'll basically eat any vegetable mixed with olive oil and pasta.
This is a recipe I copied after seeing online. I keep thinking I'll try it one October or November, but i haven't mustered the courage. It's supposed to be great, pumpkin in soup just seems strange to me. Maybe if you try it and let me know how it tastes, I'll give it a shot.
Ingredients:
1 tbl extra-virgin olive oil
2 tbl butter
1 bay leaf
2 ribs celery with greens, chopped
1 medium yellow onion, chopped
Slat and pepper
3 tbl all-purpose flour
2 tsp poultry seasoning or 2 tsp ground thyme
6 C water/6 boullion cubes (or 6 C chicken stock)
1 28 oz can cooked pumpkin puree
2 C milk (or heavy cream if you want it heavier)
1/8 tsp ground nutmeg
Directions:
Heat a medium soup pot over medium to medium hight heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour and poultry seasoning and cook flour a minute. whisk in 2 C chicken stock and then puree the mixture in a blender. Put back in pot, add the remaining 4 C of stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit, then add in milk and nutmeg. Reduce heat to low and keep warm until ready to serve.
2-3 Boneless Skinless Chicken Breasts 1 diced onion or onion powder 1-2 cups sliced carrots 1 cup diced celery 2 diced potatoes Eggs Flour Salt Chicken Bouillon
Put the chicken breasts and diced onions (or onion powder) in a large pot of water and boil them until they are thoroughly cooked. Remove them from the water, leaving the water in the pot. Dice up the chicken and return it to the pot. Add the carrots, celery and potatoes and continue to boil.
Mix up your noodle dough. I don't have exact measurements for this, but I use 6 eggs, about 1/2-1 teaspoon of salt and about 2 cups of flour and mix it together, adding more flour as needed until it makes a dough that is only slightly sticky. Then sprinkle flour on a flat surface and knead flour into the dough until it is a good consistency to roll out. Roll it out like a cookie dough and then sprinkle more flour on top to avoid sticking. Fold the dough in half, then fold it in half the other direction and roll it up into a log. Slice it thinly on alternating angles to make the noodles. Spread them out, cover with a dish towel and let them sit to dry for a few minutes.
When you done with the noodles, make sure the soup is at a good rolling boil and sprinkle a few noodles at a time into the pot. Let them sit in the soup for a few seconds before stirring so they firm up a little. If you don't wait a few seconds, your noodles will make your soup a mushy mess! After you've stirred in a handful or two and the soup is at a rolling boil again, repeat the noodle drop process until you are out of noodles. You can also put in their extra flour to thicken up the broth.
Let it simmer for about 15 minutes or so and add chicken bouillon to taste. Enjoy!
1 can of chunk chicken 1 cup chopped grapes 1 cup chopped celery 1 cup miracle whip/ or mayo (depending on your fav.)
Open the can of chicken and drain. Then take and dump can of chicken in a bowl and get a fork and flake the chicken, so it is no longer in clumps. Add the chopped celery, grapes, and the dressing of your choice. Stir up until evenly moistened. Serve in rolls, sandwich bread, or even tortillas.
You can probably add or alter any veggies or fruit of your choice.
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins. * For a healthier method I swap my oil for the exact same amount of applesauce (which can be done in any recipe using oil). Works and tastes great as well.
At the Friday lunch bunch some crafty sisters brought in some tasty treats!! Maybe if I post these pictures, these talented ladies will share their recipes (hint hint!!).
Jeanine's Spaghetti and Eyeballs
Jin's Pumpkin Treats
Deja's Breadstick Bones
Deja's Eyeball Vegetables
Lani's Pumpkin Cake
Don't they look fabulous?? They tasted yummy too!!
Saute onions in butter or oil until transparent. Add spices and all other ingredients, except cheese and sour cream. Cook over medium heat for 30-40 minutes. Add sour cream last 10 minutes of cooking. Pour into bowls and top with cheese.
[Editor's note: I do this to taste - my boys don't like "spicy" so I usually have to decrease the cumin and cayenne pepper. Other than that, its creamy, delicious and just that good....hope you enojoy! ]
Brown beef with the onion. Drain grease. Mix in large pot with other ingredients. Heat to boiling and then simmer for about 15 minutes. Top with cheese and chips (we like fritos with it). So easy. So tasty.
(for amy-if you haven't noticed, when someone asks me for a recipe I will just be adding it here. that way I have a copy online and if anyone else wants it, I can just refer them here. feel free to do the same!)
I found this recipe in the October issue of Real Simple. I made them for the youth fireside we just had Sunday, and I thought they were delicious!! I've been thinking of other candy bars I could substitute for the reeces; like how about milky ways?? or kit kats?? or maybe snickers? I need to stop thinking about it actually.
Ingredients:
1 1/2 C all purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 C unsalted butter
3/4 C dark brown sugar
1/2 C granulated sugar
1 lrg egg
1 tsp pure vanilla extract
1 12-oz pckg small peanut butter cups, coarsely chopped
Directions:
Heat oven to 375. In a large bowl, whisk together the flour, baking soda, and salt. Beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups. Drop tablespoon-size mounds of dough 2 inches apart on baking sheets. Bake until light brown around the edges, 12-15 minutes. Transfer to a baking sheet to cool.
This is the soup that I made on General Conference weekend for those of you that tried it.
2 tbl Buutter 1/2 c chopped onion 4 medium potatoes diced 1 1/2 tbl salt 1 1/2 c water 1/4 cup flour 1 1/2 tbl paprika 1/2 tbl pepper 1 c sour cream 2 1/2 c milk 1 1/2 c shredded cheese
Saute onion in butter, add potatoes, salt and water. Cover and cook until tender. Blend flour, paprika, pepper, and sour cream until smooth. Stir into potatoes, Add milk and heat to boiling stirring constantly. Remove from heat, add chees and stir until melted. This will feed about 6 people. I don't usually add that much paprika especially if you are usuing smoked paprika, and of course I like more cheese then that.
(for teresa!! but i'll still make you dinner when you come to visit)
When I had my first baby, my second cousin became my domestic mentor and gave me some fabulous recipes. I took it as a subtle hint that I needed to take over the kitchen duties to officially be a mom. Previous to this time, I had never even cooked meat before (too messy!!).
This is still one of my favorite and easiest recipes that I have.
Ingredients:
one can of black beans drained
one can of shoe peg corn drained (can use other corn)
16 oz jar of favorite salsa
16 oz shredded cheese
one chopped avocado
Directions
Mix the ingredients together and eat with tortilla chips.
Bryan and I got this recipe when we got married and it is still one of our favorites. It's not what I normally think of when I think of tortilla soup-no beans or rice, not very spicy. But it's creamy and yummy.
Ingredients:
3 cans chicken broth
2 cans cream of chicken soup
1 medium onion chopped
1 lrg. green pepper chopped
3 stalks celery chopped
3-6 chicken breasts (depending on how much chicken you want!!)
1/2 cup salsa
cumin and pepper (to taste)
Soup Toppings (each one is optional!!)
crushed tortilla chips
chopped avocados
chopped tomatoes
chopped green onion
shredded monterrey jack cheese
Directions:
Boil chicken and remove from water. Shred chicken and set aside. Saute onion, pepper and celery until barely crisp. Mix broth and soup in large pan. Heat until boiling. Add chicken, onions, peppers, celery, and salsa. Add pepper and cumin to taste.
To serve, place crushed tortilla chips in individual bowls. Add chopped avocados and tomatoes. then pour soup in bowl. Add green onion and top with cheese.
I was surfing for healthier halloween ideas, when I found this amazing website (maybe you've seen it?). My first reaction was excitement at how many cute things there were. That quickly led to feeling overwhelmed and depressed (what kind of a mother doesn't make an ediblechandelier for her child's afternoon snack?!!). But then I gave myself a pep talk and decided I would feel better if I vowed to do one fun recipe per holiday. I don't have to do it all right?? right??
Ok, so I will share the link with you if you promised not to be overwhelmed and just excited about some new ideas!! Probably you are all much more secure in your motherhood then I am anyway;)
Here are some pics to give you an idea of what's on the site!!
Shrunken Apple Heads
Spider Web Pizzas
Pumkin Cheese Balls
Mummy Meat Loaf
For the link to Gourmet Mom on the Go, with a lot more halloween treats and all year greatness, clickhere.
-This can be served as a vegetarian main dish, or as a great Fall side dish.-
4 medium zucchini, sliced 1/4 inch thick 1 onion, chopped 4 cloves garlic, chopped 8 oz. fresh mushrooms, sliced 4 tomatoes, sliced 1 cup shredded cheese
3/4 cup spicy vegetable tomato-juice cocktail 1 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. seasoned salt 1/4 tsp. ground black pepper 1 cup stuffing croutons
Arrange half of zucchini slices in crock pot. Top zucchini slices with half the onion, half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and garlic. Arrange sliced tomatoes over top. Combine juice, basil, oregano, salt and pepper; pour over top. Cover and cook on LOW 6-8 hours (HIGH 2-3 hours). Top with stuffing croutons and cheese during last 10-15 minutes. Buen provecho!
This is the most requested recipe I own! I got it from my mission president's daughter, MaryAnn Housel, who happened to be our ward when Darren and I were newly married.
The amounts in parentheses are modifications I made so a whole can of pumpkin can be used rather than just 1 cup.
1 cup shortening (1 ¾ cup) 1 cup sugar (1 ¾ cup) 1 teas vanilla (1 ¾ teas) 1 cup pumpkin (1 fifteen oz. can) 1 egg (2) 2 cups flour (3 ½) 1 teas baking soda (1 ¾) 1 teas salt (1 ¾) 1 teas cinnamon (1 ¾) ½ teas nutmeg (scant teas)
Cream shortening, sugar, and vanilla. Then add flour, soda, salt, cinnamon, and nutmeg. Drop by teaspoon onto ungreased cookie sheet. Bake 10 minutes at 350 degrees. Frost cookies when cool.
Frosting 1 pkg 8 oz cream cheese (best if at room temperature) (1 ½ packages or 12 oz) 2 cups powdered sugar (3 cups) 2 TBSP butter (3 TBSP) 2 teas vanilla (3 teas)
I LOVE this bread. I always begin making it at the first sign of Falls arrival!
What you'll need:
3 1/2 cups flour 2 1/2 cups sugar 1 1/2tsp salt 2 tsp baking soda 2 cups pumpkin 1 tsp cinnamon 1 tsp nutmeg 1 cup vegetable oil 4 eggs 2/3 cups water
Instructions:
Mix all dry ingredients in one bowl Mix all wet ingredients in another bowl Combine wet and dry ingredients Add chocolate chips until your hearts desire! Cook in bread loaf pans for 1 hour at 275-300 degrees
(While living in West Valley City Utah, I attended an Enrichment Night where this fabulous cook prepared a Halloween meal and gave us the recipes. I wish I had her name so I could give her credit. The next three recipes come from her!!)
This is a really fun recipe, especially if you're kids are into Harry Potter!!
Ingredients:
1 pt vanilla ice cream
1/2 stick of butter
1/3 C brown sugar
2 tsp cinammon
1 tsp grated nutmeg
1/4 tsp clove
1 qt apple cider
Directions:
Cream butter and spices together. Beat in vanilla ice cream. Re-freeze mixtures. Scoop out the frozen mixture into a glass. Pour hot apple cider over the ice cream mixture.
this sounded strange to me. and i probably would have never made this on my own. but i tried it at the Halloween Recipes Enrichment Night, and it was delicious!! so give it a try:)
Ingredients:
1 yellow onion
2 lbs ground sausuge
2 tbs soy sauce
2 tbs brown sugar
1 can cream of chicken soup
1 1/2 C cooked rice
1 can sliced water chesnuts
Directions:
Brown sausage and onions. Add all other ingredients except rice. Simmer 15 minutes. Add rice. Put in hollowed out pumpkin. Cover with tinfoil and cook at 350 for one hour, until gold and bubbly, and the pumpkin soft.
This recipe comes from Heather's Florida friend, Brooke Hansen. The dough is great for cinnamon rolls also!
Ingredients:
2 eggs + water to + 1 C
4 C flour
3/4 C soft butter or margarine
2 tbs sugar
3/4 tsp salt
2 tsp active dry yeast
Directions:
Set bread maching to dough setting. Add ingredients in order listed. After cycle, place dough on a floured surface. Roll out. Cut with a wide mouth jar or cup. Butter center. Fold in half. Place on baking sheet. Let rise 30 min. Bake at 350 15-20 min., till golden brown.
Cut a lid on the top of a medium good shaped size pumpkin, take all that crap out (seed etc) wash & dump the water out.
Fill it up with sugar close to the top, add about 5-6 sticks or so of cinnamon & a hand full of cloves (not tooooo much cloves :p not too little ether :p
put the lid back, hold with a tooth pick & wrap in aluminum foil , bake on medium till the sugar is all melted (i guess over a hour)
after the sugar is all melted, put all that sugar syrup in a container with lid & save on the fridge (you can leave the stick & cloves there, for decoration, just don't eat them)
after you dumped all the syrup out & saved, fill up the pumpkin with table cream (will find on the Latino area, (PS, when u open the cans of table cream you will see a little liquid there, dump that liquid out (sink) be careful not to dump table cream, if u don't see the liquid I am talking about, put a knife/spoon on the cream (between cream & can & the liquid will come up, so u can get rid of it easier,. Then fill the pumikin, put them lid back & put it on the fridge over night.
Next day you can cut slices like a cake, the cream will be in a hard consistence, you put the slices on the plate (laying like a slice of cake) & add some of that sugar syrup on the top, specially of the cream, the only part people don't eat is the skin of the pumpkin, of course the cinnamon sticks & cloves :p :)
PS, u need a bunch of cans of table cream, the pumpkin can't be those tiny ones, or those tall ones, case that would take too much cream & would probably collapse when slice... the medium oval shape are perfect for these ;)
Place the chicken breasts in the crock pot. Add the can of rotel tomatoes (or substitute it for a can of green chilies). Then add 1 pack of taco seasoning. Close the lid and cook on low for 6 hours. I like to pull the chicken apart and then cook for 1 more hour.
My kids enjoy making tacos and I love to put the chicken on salad.
This is the recipe for my mom's cinnamon rolls that I always make on conference weekend. They are seriously the greatest things ever. And they can't be too temperamental because if I can make them anyone can. They are the only "bread" that I have ever made and I know nothing about making bread. I guess I am only motivated enough to make sweet bread. Any bread specific questions should be directed to Loni Cordova or Anne Allen :)
2Tbsp yeast and 1/2 cup warm water. ( I just use the little packet) 1 tsp sugar 2 cups scalded milk 1/2 cup butter 2 tsp salt 1 cup sugar 2 eggs 1 cups mashed ptoatoes 7-8 cups flour
Add milk and butter in saucepan. Scald. add sugar, salt and potatoes. mix up well.
Meanwhile, in a separate small bowl mix yeast, water and sugar. Let sit until it grows. :) (I don’t know how big it’s supposed to get. Those of you who make bread all the time may know how to tell when it’s done. I just let it rise until it’s overflowing the bowl I use)
I transfer the saucepan contents to my kitchen aid. I mix it up for a few seconds to break up any potato chunks. Add one 1 cup flour. mix. You can add the eggs while you are adding flour. You don’t want it to be too hot when you add the eggs. (I usually end up adding 2 cups of flour and then it is cooled enough to add eggs.) Add yeast. Add the rest of the flour. it should be the right consistency somewhere between 7 and 8 cups of flour.
Let rise in a bowl for about 1 hour or until double in size.
knead. Rolls out and add butter and cinnamon sugar. Cut and let rise again on the baking pan until double in size again. Bake at 350 for about 12-15 minutes.
Top with your favorite cream cheese frosting while still warm. (i'd give you my recipe but then I'd have to kill you.) just kidding. It's just a regular recipe I just use more butter in mine because butter is yummy. Whip it for a long time and use the best vanilla you can afford.
I found this recipe in a barbeque cookbook. You're supposed to take the individual servings, put them in foil packets and cook them over the grill. I found even that too complicated. I just dump everything into one 9 x 13 pan and cook it in the oven. This might be the easiest recipe ever. And we love the way it tastes. bonus.
Ingredients:
3 boneless, skinless chicken breasts (1/2 breast per person)
1 1/2 C of corn (1/4 C per person)
1 1/2 C black beans drained (1/4 C per person)
1 1/2 C salsa (1/4 C per person)
shredded cheese
Directions:
Dump corn, black beans, and salsa in pan. I just use my kitchen scissors and cut chunks or strips of chicken into the pan. I cut them kind of small so I don't have to cut them for the kids later. I cover it with foil, and am not sure on the temp or heat, but would guess 375 for 30-40 min. Just check to make sure the chicken is done. We put shredded cheese on the dish while it is warm and spoon it over rice or into tortillas. Or sometimes I just top it with tortillas chips. You can add more corn and beans then what I suggested if you want the meal to go further.
*I haven't actually tried this, but it seems like it would work with canned chicken and would therefore make a good food storage meal.
2.5 pounds Chicken (I prefer frozen breasts, but you could use any cut) 2 cubes Cream Cheese 2 cans Cream of Chicken Soup 2 packets dry Italian Salad Dressing Mix
Put all the ingredients in your crockpot and cook 8 hours on low or 4-5 hours on high or until the chicken pulls apart easily with 2 forks. Shred the chicken and mix the sauce up well. Serve over egg noodles or my favorite, brown rice. Makes plenty to feed your family and have leftovers for lunch or for a freezer meal.
2-4 chicken breasts, cooked and chopped 1 can cream of mushroom soup 2 cans cream of chicken soup 1/2 lb velveeta cheese (or cheddar cheese) 1 can Rotel tomatoes and green chilies (use less for kid-friendly version) 1 chopped green pepper 1 chopped onion 1 tsp. chili powder garlic salt to taste 8-10 flour tortillas, torn into bite sized pieces
Saute green pepper and onion in butter. Add cheese, soups, and Rotel; melt. Add tortillas and chicken. Seasonings. Pour into 9x13 pan and bake at 350 degrees for 30 minutes or bubbly.
1 cucmber, shredded (skinned) 2 teaspoons garlic powder 1 tablespoon salt pinch of dried mint flakes 1/4 cup red wine vinegar 3/4 cup milk 1/2 cup salad oil (veg, etc) 3 cups sour cream
Mix all ingredients except sour cream. Pour into sour cream, mix well. Refrigerate. (Makes a lot of sauce, so maybe do half). Makes for a yummy dip, sauce for pitas, gyros, etc.
Bring to a boil over low/med heat (takes a few minutes). Stir until thickened (where a dipped spoon leaves a little trail of jello hanging when pulled out). Do not overcook it or it will be too chewy.
Put strawberries in pie pan and cover completely with jello mix. Chill and serve with whipped cream. YUM!
2 15 oz. cans pinto beads-add liquid or drain for thicker chili 2 15 oz. cans tomato sauce 1 cup salsa-you can use mild or medium depending on how hot you would like it. 2-3 tbsp. chili powder
Sprinkle cheese on top of each serving!! Yummy!!!!
Sometimes I double the recipe for leftovers or to freeze. -Melissa Buhler
1 pd. chicken, cubed 1 pkg. cream cheese into cubes 1 pkg. flour tortillas 1 4 oz. can of green chiles 2 10 oz. cans of green enchilada sauce 1 cup cheddar cheese
Directions: Cook chicken in skillet until no longer pink. Add cream cheese and green chiles. Stir until creamy. Stuff chicken and cream cheese mixture into tortillas. Pour green enchilada sauce over the top and sprinkle cheese. Bake on 400* for 15-20 mins.
Enjoy!!! My family loves this recipe and it is easy to make!!! -Melissa Buhler :)
This recipe is honestly as easy as it gets. Make sure to keep ladeling the sauce over the chicken, otherwise it tends it tends to dry out. FYI, my kids liked it better when I shred the chicken and mix it in rice.
Ingredients:
1 cup chunky apricot preserves
2/3 cup bottled Russian dressing
1 envelope (1.13 oz size) dry onion soup mix
4 boneless chicken breast halves
Directions:
In a medium bowl, mix together the apricot preserves, dressing, and dry soup mix until well blended. Arrange 1 of the chicken breast halves in the bottom of a 3 1/2 quart electric slow cooker. Spoon a fourth of the apricot mixture on top. Add 3 more layers of chicken with the apricot mixture in between and on top. Cover and cook on the high setting 1 hour. Reduce the heat setting to low and continue cooking, covered, 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Serve the sauce over the chicken.
