Brownies

*Use recipe and a half to make a cookie sheet

2 cubes butter
2 C. sugar
1/3 C. Cocoa
4 eggs
2 C. flour
1 tsp. salt
2 tsp. vanilla
add some cinnamon
Bake 350 (20-25 mins)

BBQ Pulled Pork Sandwiches (and Memphis-style Coleslaw)

3 lb. boneless pork shoulder

Garlic powder

Onion powder

Kosher salt

Black pepper

Smoked paprika or liquid smoke

1-1 1/2 bottles BBQ Sauce (I prefer Country Bob's All-Purpose Sauce)

About 12 high-quality rolls

Memphis-style Coleslaw

Thick-cut dill pickle slices

Rinse pork roast well in cold water and trim of excess fat. This is important because sometimes, boneless pork shoulder (and bone-in pork shoulder, for that matter) can take on kind of an icky fishy odor and a lot of that smell is in the juices and the fat. Pat dry. Sprinkle roast with seasonings and place in your slow cooker. Add about 1/2 inch of water and cook on low for 8-10 hours.

When the roast has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.

When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.

Nearly die of sheer happiness!

Memphis-Style Coleslaw
recipe from Ourbestbites.com

1 c. mayonnaise
2 Tbsp. Dijon or whole-grain mustard
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp. grated onion
2-2 1/2 tsp. celery seed (absolutely essential for classic coleslaw flavor)
1 16-oz. bag shredded cabbage with carrots (stay away from the very fine shreds because they'll get too soggy)
1/2 minced green bell pepper
1 carrot, peeled and grated

Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days.

Cinnamon Rolls

By far the best I have ever tried!

 

 2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It's salty. It's sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.  Add beaten eggs.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Spray 2 jelly roll pans (or cookie sheets) with cooking spray.  Roll dough into a rectangle shape and spread filling (see below) all over the dough.  Roll lengthwise and cut with unwaxed dental floss (call me if you don't know what that means)

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.   Bake for 15-20 minutes or until golden-brown.

When done, remove from oven and spread glaze over each roll.

Also makes excellent dinner rolls!

Filling: 

1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze:
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

~ourbestbites.com

Stuffed Bleu Cheese Potatoes

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese

1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato

~www.ourbestbites.com

Pop-up Pancakes

http://www.makeandtakes.com/pop-up-pancakes

Garden Pasta Salad

A friend made this for a picnic a couple weeks ago and I loved it! Great side for when you bbq....and way easy.

1/2 lb. penne rigate pasta
2 tomatoes, peeled and chopped ( I use cherry tomatoes, sliced)
1 zucchini, trimmed and thinly sliced
3 oz. black olives, sliced
1/2 c. scallions/green onions, chopped
1/2 c. Paul Newman salad dressing "Family Recipe Italian"

Cook pasta in boiling, salted water until al dente. Drain and transfer to a salad bowl. Add remaining ingredients and salt and pepper to taste. Toss and let sit 30 min. for flavors to meld.

*You can add cooked chicken to make it a full meal.

Parmesan Baked Chicken

FINALLY - something that everyone liked! Make plenty cuz this is good!!

1/2 C Mayonnaise type salad dressing
1/3 C grated parmesan cheese
3/4 teaspoon garlic powder
4 chicken breasts
3/4 C Italian bread crumbs

Combine salad dressing, cheese & garlic powder. Coat chicken with mixture then cover with bread crumbs. Place chicken on ungreased baking sheet. Bake 425 for 15-20 min.

Looking for some new and easy recipes

Try:
sisterscafe.blogspot.com

They have a ton of good stuff. Check it out!

Thai Lettuce Cups

Easy and Yummy!

1 T Extra Virgin Olive Oil
2 boneless skinless chicken breasts, cut into strips
Salt and Pepper
1 red bell pepper cut into strips, or chopped
1/4 C. Sweet Chili Sauce (found in oriental section)
1/4 C. Honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make cups. (one head is enough if you are making it into a salad.
1/2 C honey roasted peanuts, chopped
1 handful basil, chopped (fresh is good but not necessary)
Juice of one lime

Place a large skillet over medium-high heat with olive oil. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides. Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Sprinkle with chopped peanuts, lime juice and basil. Or you can chop up the lettuce and serve it over a bed of lettuce to make a salad.

I double this recipe for my family and it filled us up without any side dishes.

I got this recipe off of a blog called sisterscafe.blogspot.com.

Spinach and Artichoke Dip

I just started buying those Bountiful Baskets. It's fun because I get all sorts of different fruits and veggies that we don't normally have and we have to try to figure out how to use them. Well, in our last basket, we got artichokes so we decided to try spinach and artichoke dip. This was so good. Even the kids loved it.

1 brick cream cheese
1/4 c. sour cream
1/2 c. fresh grated parmesan cheese (you can do half romano if you want)
1 clove garlic, minced
1 tsp. basil
garlic salt
salt and pepper
artichoke hearts-however many you like (I chopped them up really small)
spinach - however much you like

Mix everything together, spread in small greased baking dish and top with mozzarella cheese. I also mixed some mozzarella in the dip because the cheesier the better. Bake 350 for 25 minutes. I was surprised how much the kids loved this.

BYU Mint Brownies

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Vanilla Pudding Chocolate Chip Cookies

1 cup unsalted butter, melted, cooled
1 cup lightly packed brown sugar
1/2 cup granulated sugar
102 g box instant vanilla pudding mix (must be instant)
2 tbsp milk
2 large eggs
2 tsp pure vanilla extract
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
2 cups milk chocolate chips

Preheat oven to 350F. In large mixing bowl, using wooden spoon, mix butter and sugars until creamy. Stir in pudding mix and milk, then eggs and vanilla. Add flour, baking powder and baking soda; stir until batter is smooth. Stir in chocolate chips.
Drop batter on non-stick cookie sheets (about 12 per sheet). Bake for 12 minutes or until edges are lightly browned. Cool 10 minutes on cookie sheet. Transfer cookies to wire rack to cool completely.
Makes about 36.

Squirrel Bars

1/2 c. peanut butter
1/3 c. butter
3/4 c. brown sugar
3/4 c. sugar
2 eggs
2 tsp. vanilla
1 c. flour
1 tsp. baking powder
6 ounces chocolate chips (1/2 a bag)

Mix together first four ingredients. Add eggs and vanilla. Stir in flour and baking powder. Spread mixture in a greased 9x13 pan. Sprinkle chips on top. Bake 3 min. at 350 degrees. Take out and "marbelize". Return to oven for another 18-20 minutes. Cool and cut into bars to serve.

Brazilian Lemonade (Yuuummmm!)

4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter) (I used 5 because I couldn't find any big limes)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths. Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times (I had to pulse way more than that, but then I have a sucky blender).
Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water.

Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk.

Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

(From http://www.bestbites.com/)

Bavarian Apple Torte

From one of our missionaries (very good)

Crust: 1/2 cup butter, 1/3 cup sugar, 1/4 t vanilla, one cup flour Combine and press into bottom and about 1 1/2 inches up sides of an un-greased 9-inch spring form pan. (I use a fluted torte pan that the bottom comes out of)

Filling: one 8-oz pkg cream cheese, softened, one egg beaten, 1/4 cup sugar, 1/2 t vanilla Beat until smooth. Pour over crust. Topping: four cups thinly sliced peeled apples, 1/2 t cinnamon, 1/3 cup sugar, 1/4 cup sliced almonds. Combine apples, cinnamon and sugar. Layer over cream cheese mixture. Sprinkle almonds over top. Bake at 450 F for ten minutes. Lower heat to 400 F and bake 25 minutes longer. Cool on rack before removing sides of pan. Serve at room temperature or chill.

Oreo Truffles

1 bag Oreos- crushed
1 (8 oz.) cream cheese
1 block milk chocolate almond bark

Crush oreos in food processor. MIx crumbs with cream cheese. Roll into small balls and freeze for at least one hour. (Put on wax paper). Dip frozen balls into melted choc and let harden on wax paper.

Bear Ridge Taco Pie

2 cans chili without beans
2 cans cream of chicken soup
tortilla chips
1 TBSP minced onion
1 lb. ground beef (or use leftover chicken, pork, beef) cooked
shredded cheese

Line bottom 9x13 dish with tortilla chips (may crush a little)
Mix chili, soup, onion and meat together. Layer chips, 1/2 of meat mixture, 1/2 of cheese then chips and layer again. Top with cheese. Bake at 375 for 20 minutes.
We cut this in half for the two of us.

Rocky Road Chocolate Cake

Prep: 15 min.; Cook: 3 hr. 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it’s ready to serve.
1 (18.25 oz.) package German Chocolate cake mix
1 (3.9 oz.) package chocolate instant pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 ¼ cups milk, divided
1 (3.4 oz.) package chocolate cook-and-serve pudding mix
½ cup chopped pecans
½ cup miniature marshmallows
1 cup semisweet chocolate morsels
Vanilla ice cream (optional)
Beat cake mix, next 5 ingredients, and 1 ¼ cups milk at medium speed with an electric mixer 2 min., stopping to scrape down sides as needed. Pour batter into a lightly greased 4 qt. crock pot.
Cook remaining 2 cups milk in a heavy non-aluminum saucepan over medium heat, stirring often, 3 to 5 min. or just until bubbles appear (do not boil); remove from heat.
Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on low 3 ½ hours.
Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 min. or until lightly toasted and fragrant.
Turn off crock pot. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 min. or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.
Serves 8 to 10

Ria's Dessert

I don't know who the heck Ria is but she makes a mean dessert

½ cup Brown Sugar

1 cup Margarine

2 cups flour

½ chopped nuts (optional)

Mix together and put in 9x13 pan and bake @ 375 for 15 minutes let cool and break up with fork

Mix

1- 8 oz cream cheese softened

1 cup powdered sugar

1 teaspoon vanilla

2 packages dream whips (make according to box directions)

Fold cream cheese mixture with dream whip

1 box Junket Danish raspberry package according to directions (found next to the jello) let cool and mix in 2 cups of frozen or fresh raspberries

Layer accordingly

1/2 crumbs bottom

Cream cheese mixture next

½ crumbs on top of cream cheese mixture

Junket raspberry mix on top

Chill

Creamy Chicken with Vegetables

3-4 boneless, skinless chicken breasts, cut into 8 pieces
2 lbs. baby red potatoes, cut in half
1/2 lb. small baby carrots
1 small onion, diced
1 can (14 oz.) chicken broth (can use low sodium)
1 cup sour cream (can use light sour cream)
3 Tablespoons flour

In crock pot stir together all ingredients EXCEPT sour cream and flour. Cook on low for 10 to 12 hours (high 4 to 6 hours) or until chicken is tende.r In small bowl stir together sour cream and flour. Stir into chicken mixture. Continue cooking, stirring occasionally, until thickened (5 to 6 minutes). Salt & Pepper to taste. Serves 6-8

Crock Pot Beef Stew

2 lbs. cubed stew beef
1/3 cup flour
2 Tablespoons canola oil
3 cups water
1 Tablespoon dry, chopped onion
3 cups cubed potatoes, peeled
1 cup carrots, chopped bit size
1 cup celery, diced
1 pkg. (1.5) Kroger Beef Stew seasoning mix

In a small bowl coat beef with flour. Heat oil in a large skillet over medium heat. Add beef to skillet and brown on all sides. Drain fat. In crock pot, add water, onion ande seasoning mix. Stir together. Add browned beef, potatoes, carrots and celery. Pat it down until all ingredients are under water. Cook 3 to 4 hours onhigh or 5 to 6 on low. Serves 8

Crock Pot Meatloaf

2 lbs. ground beef
2 eggs beaten
2/3 cup quick oats
1 envelope dry onion soup mix
1/2 cup pasta sauce
1 tsp. garlic powder
1 onion sliced into rings

Combine ground beef, eggs, oats, soup mix, pasta sauce & garlic powder. Shape into a loaf. Place in crock pot. Place onion slices on top. Cover and cook on low for 8 hours. Serve with pasta and remaining pasta sauce. Makes 8-10 servings.

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves
1 (10.75 oz.) cans condensed Cream of Chicken soup
1 onion, finely diced
2 (10 oz.) rolls of refrigerated biscuit dough
1 to 2 cans chicken broth

Place the chicken, soup and onion in a slow cooker and cofer with broth.
Cook for 5 to 6 hours on High. One hour before serving shred checken. Open biscuits and flatten on counter. Slice each biscuit into 3 strips and place in cooker. Check to see if there is enough liquid and add more broth if needed. Cook until the dough is no longer raw in the center. Serves 8

Crock Pot Chili

1 lb. ground beef, browned
1 medium onion, chopped
1 clove garlic, minced
1-2 Tablespoons chili powder
1 40 oz. can green chilies, diced
1 28 oz. can whole tomatoes (1 quart)
3 16 oz. cans kidney beans, undrained
1 6 oz. can tomato paste

Put in large crock pot, cook on low all day.
Mix the night before and refrigerate to cook the next day. Can freeze the mixture to cook later.

Crock Pot Sweet and Sour Chicken

4 boneless, skinless chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tablespoons vinegar
2 Tablespoons Worcestershire sauce
4 Tablespoons soy sauce

Place chicken brfeasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. Serve with rice.

Toffee

Things to have: all ingredients, heavy sauce pan, wooden spatula, dry measuring cup, tablespoons, thermometer, cookie sheet, mixer (beater), rubber scraper, pizza cutter & wood spoon.
*nuts should be chopped, almonds are best. Macadamia and walnuts are good too. Have everything ready and in arms reach.
*Pan: 2 cups sugar, 2 c ups butter =4 cubes, 2 Tablespoons water
Tips: Keep some water near by incase you need to add during cooking (if your toffee starts to break down add 2 Tbsp water and keep stirring) Beat on low between 200 to 220. Have nuts on baking sheet before you start.

*Chocolate and Nuts are approximate measurements, about 2 cups each (you might want more or less)
You can also use white chocolate or just melt and drizzle across milk chocolate

*Combine butter and sugar with water in heavy sauce pan on med/high heat (more to the high end) stirring constantly
*Cook and stir until color of brown paper bag at 285 to 290 degrees.
*Take off het and pour over nuts covering as much as you can, use wood spoon to spread toffee.
*Sprinkle chcolates over top and spread with rubber scraper
*Lightly sprinkle more nuts over chocolate
*Score with pizza cutter before it cools too much
*Let cool completely and break apart, store in covered bowl or baggie in cool place.

*Continue to stir using wood spatula and move thermometer so toffee won't burn.
*When toffee is at 285 to 290 degrees (color of brown paper bag) pour onto nuts.
*Follow up with chocolate and more nuts.

Microwave Caramels

2 cups white sugar
1 cup imperial margarine
1 cup light corn syrup

Mix together and cook 5 minutes. Remove from oven and stir well.
Add:
1 can sweetened condensed milk. Stir until well blended. Cook for 15 minutes, stopping oven and stirring wellevery 3 minutes (12, 9, 6, 3, done) or cold water test to medium hard ball stage. Stir in 1 tsp. vanilla.
Pour mixture into a 9 x 9 glass pan. Cool over night, cut and wrap. ENJOY!

Mom's Fudge

18 oz. milk chocolate chips
1 pint KRAFT Marshmallow Creme
2 teaspoons vanilla
5 cups white sugar
1 cup (2 squares) margarine, NOT BUTTER
1 can evaporated milk
Dash of salt
Nuts (as many as desired) optional)

In a large pan combine sugar, margarine, evaporated milk, and salt. Bring to a slow boil; boil 8 minutes. Stir constantly with a wooden spoon. Pour over chocolate chips and marshmallow creme. Stir quickly until chocolate chips are melted. Pour into a buttered 9 x 13 pan.

Grilled Chicken Wraps

1 lb. boneless skinless chicken breasts
2 tps. oil
1 cup mexican style shredded four cheese
1 tomato, chopped
3 Tbsp. Kraft Zesty Italian Dressing
2 tsp. chili powder
flour tortillas

Preheat grill to medium heat. Brush chicken with oil. Grill 6 to 8 min. on each side or until cooked through. Remove from grill; let stand 5 min. before cutting into strips. Place in medium bowl.

Add cheese, tomatoes, dressing and chili powder; mix lightly. Spoon evenly down centers of tortillas. Fold in opposite sides of tortillas; roll up burrito-style.

Grill wraps, seam-sides down, 8 to 9 min. or until golden brown, turning after 5 min.

Pizza

Pizza Crust (Breadmaker)

1 cup warm water
1/2 tsp salt
2 T olive oil
3 C flour
1 1/2 tsp yeast

I use the Basic Dough setting on my breadmaker (it takes 1:35)

I tried the following breadstick recipe for my pizza dough this week. It was faster and tasted good. Pat says it is the same as Wendi's breadstick recipe.

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 tsp salt
3 C flour

Combine water, sugar, yeast. Let sit. Add salt & flour slowly. Mix well and let rise about 10-15 min. (For breadsticks, slice 1 inch strips and let rise 20 min. Roll in melted butter (I melt the butter on the pan in the oven) and sprinkle with parmesan cheese and garlic salt.) For pizza, roll out, add toppings, and bake at 400 degrees for 15 to 20 minutes.;

I use the Hunt's spaghetti sauce, mozz cheese, and pepperoni for toppings.

Oven Fried Chicken

May I recommend bone-in thighs (and drumsticks for the kids) it cooks and tastes best but pull the skin off first.

1 cup low-fat buttermilk
2 large egg whites, beaten
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 chicken breast halves, skinned (about 1 pound)
2 chicken thighs, skinned (about 1/2 pound)
2 chicken drumsticks, skinned (about 1/2 pound)
2 tablespoons canola oil
Cooking spray

Preheat oven to 425°.

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

Yield: 4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)

CALORIES 450 (28% from fat); FAT 13.8g (sat 2.5g,mono 6.1g,poly 3.6g); IRON 3.2mg; CHOLESTEROL 109mg; CALCIUM 88mg; CARBOHYDRATE 35.3g; SODIUM 803mg; PROTEIN 43.5g; FIBER 1.7g

Easy and Yummy Mexican Dinner in a Crock Pot

Layer in Crockpot:
1. 1 bag of frozen corn
2. 3-4 boneless skinless chicken breasts
3. 1 can black beans
4. 1 jar salsa

Cook for at least three hours on low. Break up the chicken as it gets tender. In the end, it should shred up pretty easily. Mix it all together. Before serving mix in about 1 cup of cheddar cheese. We like to eat it with tortilla chips, sour cream, and avocados. You can also serve it over rice, or in a tortilla.

Cajun Chicken Pasta

1 lb Farfalle (bowties)
3 skinless, boneless chicken breasts, cut into bite size pieces
4 tsp Cajun seasoning
4 T. olive oil
2 red bell peppers, sliced
16-20 mushrooms, sliced
3 green onions, chopped

2 C. heavy cream
1/2 t. dried basil
1/2 t. lemon pepper
1/2 t. salt
1/4 t. garlic powder
1/4 t. black pepper
1/4 t. Cajun seasoning

Place the chicekn and the Cajun seasoning in a plastic bag. Shake to coat.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.

While the pasta is cooking, saute the chicken and olive oil in large skillet over medium heat until no longer pink (7 to 10 minutes). Add the red bell pepper, mushrooms, and green onions. Saute and stir for 4 to 5 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder, black pepper, and Cajun seasoning. Simmer on low heat for about 3 to 5 minutes until heated through. Add the cooked pasta and toss it to coat thoroughly. Sprinkle with grated Parmesan cheese and serve. Serves 6-8

Yummy and Easy Fat Free and Calorie Free Alfredo

This is Sam's new favorite meal. He even brings the leftovers for lunch.

1/2 c. butter
1 (8 oz.) pkg. cream cheese
2 tsp. garlic powder
2 c. milk
6 oz. parmesan cheese (canned, not fresh)
1/8 tsp. ground pepper

Melt butter in saucepan over medium heat. Add cream cheese and garlic powder, stirring with wisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesan cheese and pepper. Remove from heat when sauce reaches desired consistancy. Sauce will thicken fast, thin with milk if cooked too long.

I just served it over fettucine and grilled chicken. YUMMY!!

White Chili with Chicken

1 lb boneless chicken
1 medium chopped onion
1 1/2 teaspoons garlic powder (or one fresh clove)
1 tablespoon vegetable oil
31 oz great northern beans -- rinsed and drained
14 1/2 oz chicken broth
8 oz chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon oregeno
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Saute chicken, onion, garlic in oil until chicken is no longer pink. Add beans, broth, chilies, & seasonings. Bring to boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat and add sour cream and whipping cream.

Orange Chip Cookies

2 1/4 cups flour
3/4 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup NESTLE Premier White Morsels
1 Tbsp grated orange zest

Preheat oven to 350 F. Sift flour, baking soda, and salt into small bowl. Beat butter, granulated and brown sugars in large mixer bowl until smooth. Add egg; mix well. Gradually add flour mixture. Stir in morsels and orange zest. Drop onto ungreased cookie sheet. Bake 10-12 minutes or until light golden brown.

Yummy Lemon Pepper Pork Chops

We have pork chop issues in our family. Bret likes just plain old pork chops bbq'd and I like them to have flavor and tender. So basically cooked in the crockpot with something yummy. I've been searching for a few years for a recipe we all can agree on. In the mean time our family has been pork chop deprived. Today I found it. I made it for dinner tonight and everyone loved it. Here's how it goes:

How ever many pork chops you need for your family
Square of foil for each pork chop...big enough to wrap and seal pork chop.
Put a little butter and olive oil in the middle of each piece of foil.
Sprinkle lemon pepper on both sides of each pork chop. Place pork chop on top of oil and butter. Put a little more butter and olive oil on top of pork chop. Pour 2 tsp. of worcestershire sauce on each pork chop. Sprinkle with a little garlic salt or minced garlic and a little salt. Wrap up each pork chop and place in baking dish. If you don't put it in a dish, you will probably have a huge mess in your oven. Bake 400 for 35-45 min.

Triple Layer Chocolate Cake with Candy Bar Frosting

This won the blue ribbon at our ward party Bake-Off

Chocolate Cake

This recipe makes a 2-layer chocolate cake. If you want to do 3 layers like the picture, add another half to the recipe.

1 3/4 C Flour
2 C Sugar
3/4 C Cocoa
1 1/2 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 tsp. Salt
2 Eggs
1 C Milk
1/2 C Vegetable Oil
2 tsp. Vanilla
1 C Boiling Water

Combine dry ingredients in large mixing bowl. Add remaining ingredients except water. Beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into 2 (9 in) cake pans. 3 (8 in) cake pans, or a 9x13 inch pan, greased. Bake at 350 for 30 to 35 minutes for layers or 35 to 40 minutes for 9x1 inch pan. Cool. Top with candy bar frosting.


Candy Bar Frosting

Beat 1 package (8 oz.) cream cheese, 1 c. powdered sugar & 1/2 c. granulated sugar on medium speed until creamy. Chop 10 Hershey Chocolate Bars w/ Almonds finely. Fold into cream cheese mixture, along with a 12 oz. container of Cool-whip. Mix with spoon until well-blended. Spread icing generously between layers, side and top of cake. Chop 2 candy bars and sprinkle on top of cake. Keep refrigerated. (Next time we're going to try Heath bars)

Apple Dip (My boys use apple slices as spoons to eat this)

8 oz. cream cheese
3/4 cup brown sugar
1 tablespoon milk
1/2 cup peanut butter
1 tablespoon vanilla

Combine all ingredients. Beat well.
(May add a little milk if too thick)

Black Bean and Corn Salsa

1 can black beans, drained and rinsed
1 an corn, drained and rinsed
2 chopped green peppers
1 chopped red pepper
1 chopped purple onion
2 vine tomatoes, chopped
1/2 bunch cilantro, chopped
4 tbsp. EVOO (extra virgin olive oil. Doesn't anyone watch Rachael Ray?)
juice of 1 lemon
juice of 2 limes
3 chopped avacados
2 chopped garlic cloves
salt and pepper to taste

Combine all ingredients. Put avacado on last and squirt lemon juice on avacado before mixing in.

I made this last night and I made it with 1 green pepper and no red pepper and 3 tomatoes and only one avacado. It was really yummy. I will make it this way everytime. Since we aren't huge lovers of bell peppers and like tomatoes a little more it was just how we like it.

Next time I make it, I will make it without the beans and avacado and then divide it and put the beans and avacado in only half of it. I hate beans and avacado and so I picked mine out when I ate it and it was really good.

Kick *@# Chicken Tacos (I didn't name it)

1 c. fresh squeezed lime juice
1 c. white vinegar
1 c. corn oil
1 c. soy sauce
1 TBSP seasoned salt
1 TBSP salt
1 TBSP black pepper
2 tsp. garlic powder
1/2 c. Worcestershire sauce
red/white/green ground peppercorns (comes together in spice section)
1/2 c. sesame seeds
1 chicken breast per person (adult)

Mix all ingredients together to make marinade. Reserve 1/4 c. of marinade before adding chicken and set aside. Trim fat off chicken breasts and marinate in mixture for 2-3 hrs. Grill chicken on barbeque. Pour reserved marinade in shallow dish and dip soft flour tortillas in mixture then grill until warm and bubbly. Slice chicken and serve with warm tortillas to make tacos. Garnish with diced green onions, Monterey jack cheese, tomatoes, sour cream, lettuce, fresh salsa, and fresh guacamole.

(This recipe is perfect for around 10 chicken breasts, I half the recipe for my fam and use 4 chicken breasts....SOOOO GOOD!)

Southwest Egg Rolls & Cool Avacado Dip

2 1/2 C shredded cooked chicken
1 1/2 C (6 oz) shredded Mexican cheese blend
2/3 C frozen corn, thawed
2/3 cup canned black beans, rinsed and drained
5 green onions, chopped
1/4 C minced fresh cilantro
1 t salt
1 t ground cumin
1 t grated lime peel
1/4 t cayenne pepper
1 pkg (16 oz) egg roll wrappers
Oil for deep-fat frying

Dip:
1 C ranch salad dressing
1 medium ripe avocado, peeled and mashed
1 T minced fresh cilantro
1 t grated lime peel

In a large bowl, combine the first 10 ingredients. Place 1/4 C of chicken mixture in the center of one egg roll wrapper. (Keep remaning wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.

Meanwhile, combine the dip ingredients. Serve with egg rolls.

Makes 20 egg rolls (1 1/2 cups sauce)

Stuffed Chicken

½ cup uncooked brown rice
1 cup low sodium chicken broth
1 pound chicken breast halves
½ teaspoon pepper divided
¼ teaspoon salt
¼ cup finely chopped tomatoes
¼ cup finely shredded part skim mozzarella cheese
1 teaspoon basil

Cook rice according to package directions, substituting chicken broth for water. Pound chicken breasts to ¼ inch thickness. Sprinkle with ¼ teaspoon pepper and salt. Combine cooked rice, tomatoes, cheese, basil and remaining ¼ teaspoon pepper. Spoon rice mixture on top of chicken breasts; fold over and secure sides with wooden toothpicks. Wipe off outsides of chicken breasts with paper towel.

Spray a large frying pan with nonstick cooking spray. Add stuffed chicken breasts and cook over medium high heat one minute on each side or just until golden brown. Transfer chicken to shallow baking pan. Bake 350 degrees for 8 to 10 minutes.

Orange Rolls (using Pat's roll recipe)

Pat's roll dough
1/4 c. butter, melted
1/2 c. sugar, divided
2 TBSP grated orange rind
1/4 c. butter softened
1/4 c. sour cream
1 TBSP orange juice

Roll dough into a 9x14 inch rectangle on a lightly floured surface. Combine softened butter, 2 TBSP sugar, and orange rind; spread over dough, leaving a 1/2 inch margin. Roll up jelly-roll fashion, starting at long side. Pinch long edge (do not seal ends). Cut roll in 1 1/2 inch slices (pretty thick). Place slices, cut side down, 1/2 inch apart in greased pan. Cover and let rise about 40 minutes until doubled in size. Bake at 350 for 16-20 min. or until lightly browned. Remove rolls from pan while hot. Combine remaining sugar, melted butter, sour cream, and orange juice in saucepan. Cook over medium heat; stir constantly until thoroughly heated. Do not boil. Pour over warm rolls. Yield: 3/4 dozen.

Pumpkin Spice Cake

This is from Jan's sister that she made for Ty's farewell.


1 Spice Cake Mix
1 can Libby's Pumpkin Pie Mix (not just pumpkin)
3 eggs
Choc. Chips (optional)

Combine and pour into greased cookie sheet. Bake at 350 for 30 min or less. Top with large tub of Cool Whip. Spread Carmel topping and swirl for design. Add nuts (optional)

Caramel Brownies

These are the brownies that I brought to Russ & Jan's on Sunday

1 German Chocolate cake mix (other chocolate cake mixes also work)
1 C chocolate chips
1/2 C butter, melted
2/3 C evaporated milk, divided
50 caramels

Unwrap caramels and place in thick sauce pan with 1/3 C evaporated milk. Heat on medium low heat stirring occasionally until melted. Combine dry cake mix, melted cube of butter, and 1/3 C evaporated milk. Grease and flour 9x13 pan. Press 1/2 of cake mix in pan. Bake at 350 for 6 min. Remove from oven and sprinkle chocolate chips across then pour melted caramel over. Crumble remaining batter on top. Bake at 350 for 18 min.

Variation:
Use white chocolate chips along with the chocolate chips.

Perfect Dinner/Cinnamon Rolls

2 Tbls yeast

1/2 C warm water
2 C scalded milk

1/2 C sugar

1/2 C shortening

2 tsp salt

7 C flour

2 eggs

In a small bowl, add yeast and the warm water, set aside. In a large bowl, combine sugar, shortening, salt and scalded milk. Add 3 cups of flour. Stir with a good wooden spoon (recipe says that, but I have used my mixer and it’s OK). In a small bowl, beat 2 eggs, then add them to the large bowl. Mix well again. Add yeast. Add 4 more cups of flour and knead about 5 minutes with your hands. If dough is too sticky, add a little more flour. Place dough back into bowl and cover with a dishtowel. Let it rise for 1 hour and 15 minutes. Separate the raised dough into two equal parts. Roll out the dough like a round pizza (about 16”). Take a pizza cutter or knife and cut the dough into triangular pizza wedges until you have 16 triangle shapes. Start at the large end and roll the dough into crescent roll shapes. Place the roll crescents on a cookie sheet. Repeat with the second ball of dough. Cover again with the dish towel and let raise another 1 hour 15 minutes. Bake raised rolls at 350 for 16-18 minutes. This dough can be used for pizza, calzones or regular rolls.

PASTA FRESCA (Noodles & Co)

2 Tablespoons olive oil
4 boneless chicken breasts, diced
1 Pound penne pasta, pre-cooked
1 large red onion, diced
Salt, to taste
Pepper, to taste
Bag Baby Fresh Spinach Leaves
4 cups roma tomatoes, cubed

Fresca Sauce:
1/4 cup fresh garlic
2 Teaspoons salt
¼ Cup balsamic vinegar
1/4 Cup sweet white wine
1 Cup olive oil

In a very hot sauté pan sauté:
olive oil & diced chicken breasts
pre-cooked penne pasta
red onions
salt
pepper

Remove from heat & Add:
baby fresh spinach
fresca sauce
roma tomatoes

Toss to combine. Serve with feta and freshly shaved parmesan cheese.

(You can add more or less of the chicken, tomatoes & spinach as you would like. Keep in mind when you add the spinach it will wilt when warm, so you may add more than you think.)

Avocado Chicken Pitas

4 Whole Pita bread
2 Tablespoons Olive Oil
1 medium avocado -- peeled and pitted
1 Tablespoon Lemon juice
1/4 Teaspoon Salt
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Hot pepper sauce
3/4 pound cooked rotisserie chicken, skin removed, cut into strips (or just cooked or grilled chicken)
1 medium tomato -- Chopped
2 cups monterey jack cheese -- shredded

1. Brush one side of each pita bread with oil. Place on an ungreasedbaking sheet. Bake at 350 for 12-15 minutes or until browned and crisp.

2. Meanwhile, in a small bowl, mash the avocado with lemon juice, salt, garlic powder and hot pepper sauce.

3. After Pitas are crisp remove from oven and Spread avocado spread overpitas, layer with chicken, tomato and cheese. Bake for 5-6 minutes or until cheese is melted. If you prefer, you can omit pepper sauce

CocOatmeal Chocolate Chip Cake

Combine:
1 3/4 c. boiling water
1 c. oatmeal
Let sit for 10 minutes.

Add:
1 stick butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 3/4 c. flour
1/4 tsp. salt
1 tsp. baking soda
3 Tbsp. cocoa
1/2 bag of chocoate chips

Pour into greased 13x9 pan. Sprinkle with remaining chocolate chips. Bake for 40 minutes on 350. Serve with ice cream.