Not Your Mother's Meat Loaf

1 lb Meat (ground beef or use ground turkey if you are wanting to be healthy.  I double the recipe and use a pound of each)
1 c cubed cheddar cheese
2 large eggs
1 onion chopped (use a small onion and a large one if doubling)
1/2 of a Green Pepper chopped
1 tsp of Salt
1 tsp of Pepper
1 tsp of Celery Salt (I use garlic instead)
1/2 tsp Paprika
1 c bread crumbs (I love to use crunched Ritz crackers)

Combine all of the ingredients in a large bowl. Put it all into a bread pan (2 bread pans if making a double batch) and bake at 350 degrees for 1 hr. YUM!

* I got this recipe from my sister Kari. I never liked meat loaf much until I had this at her house once. It is very good!

Creamy Chicken Noodle Soup

4 Chicken Breasts Cooked and shredded or cut into small pieces
(you can also just buy a rotisserie chicken that is already cooked at the store and shred the meat from that)
5 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 quarts water
1 tsp. Basil
4 tsp. Chicken bouillon
2 cans Cream of Chicken soup
Frozen noodles (Grandma's or Reames home style egg noodles)

Boil vegetables, water an bouillon for about 15-20 minutes. Add chicken soup, basil, chicken and pepper to taste. Bring to boil, then add 1/2 package noodles (defrosted). Boil for 20 minutes or until noodles are cooked.

Yummy Crockpot Lasagna!

So I totally stole this recipe from Oprah, but Luke said it was the best Lasagna he's ever had- so I thought I'd share! It was my first attempt at it (well I guess I should say successful attempt- the first time I made it years ago, I accidentally flipped the entire pan upside-down in the oven... such a waste of time, money, and it sucked having to clean it up!). It really was good, and such a perfect Sunday meal: assemble Saturday, stick in the pot before church and WALAH! a delish meal for dinner with no hassle. So... here she is with adjustments from myself in red. Enjoy!

Crock-Pot Lasagna Recipe Oprah.com  |  October 26, 2010

Recipe created by Jessica Seinfeld

Servings: Serves 6

Ingredients

·         3 cans (14.4 ounces) crushed or diced tomatoes

·         3 cloves garlic, finely chopped or minced

·         2 tsp. dried oregano 2TBLS

·         1 tsp. Italian seasoning

·         1/2 tsp. kosher salt

·         1/4 tsp. red pepper flakes

·         1/4 tsp. freshly ground black pepper

·         2 containers (15 ounces each) fresh ricotta or fat free cottage cheese

·         2 cups (8 ounces) grated mozzarella

·         1/4 cup grated Parmesan

·         12 whole wheat lasagna noodles (about three-quarters of a 1-pound box)

·         5 ounces (about 6 cups) baby spinach I'll omit this next time- just makes it gross- unless you like spinich...

·         1 lb. browned hamburger or sausage Italian Sausage was really yummy, but really fatty.

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper and hamburger. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours. It's good if you place in refrigerator overnight after cooking & reheat the following day. (Less like soup, more like lasagna).

Cream of Wild Rice Soup

My neighbor gave me this recipe, and it was amazing.  I didn't take a picture though.  We dipped rolls into it, but I thought it would be perfect for bread bowls.  This recipe made a pretty big pot for my family, so we ate some, then I froze the rest for later.

3c. cooked Uncle Ben's Wild Rice
2 carrots (diced small)
1c. diced chicken
1c. flour
salt and pepper
1 large onion, diced  (does anyone ever really use the whole onion in one recipe?  I don't)
2 celery stalks (diced small)
1/2c. butter
8c. chicken broth
1c. half and half

Saute' carrots, celery and onion in butter until tender.  Add flour.  Add broth, rice, chicken and seasonings.  Bring to a boil.  Add half and half and reheat, but don't boil again.

(My friend suggested to me that I mix the flour with some of the broth before adding it to the soup to prevent getting flour clumps.  I did that, and it worked well.)

Broccoli and Bow Ties

This is in my top 5 favorite dishes. The recipe is from food network (I think it's a Paula Deen recipe). It is delicious and pretty healthy too!!

kosher salt
8 cups broccoli florets (4 heads)
1/2 lb. farfalle (bow tie) pasta
2 Tblsp. unsalted butter
2 Tblsp. olive oil
1 tsp. minced garlic
1 lemon, zested
1/2 tsp. freshly ground black pepper
1 Tblsp. freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts (optional)
freshly grated parmesan cheese (optional)
3-4 chicken breasts, cooked and cubed

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow tie pasta according to the pkg. directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, cook the chicken in a little oil until no longer pink. Heat the butter and oil and cook the garlic and lemon zest over med-low heat for 1 minute. Off the heat, add 2 tsp. salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pignolis and cheese, if using, and serve.
(To toast pignolis, place them in a dry saute pan over med-low heat and cook, tossing often, for 5 minutes, until light brown.)

Thai Peanut Noodle Salad

I got this recipe from ourbestbites and it is delicious!
Dressing: (make this ahead and refrigerate)
1/2 cup peanut butter
1 lime, juiced and zested
2 1/2 tsp. sesame oil
1 Tblsp. seasoned rice wine vinegar
2 Tblsp soy sauce
3 Tblsp. honey
2 cloves garlic, roughly chopped
1 Tblsp. minced ginger
1/2 cup roughly chopped cilantro (stems and all)
1/2 cup vegetable oil
1/4 tsp. kosher salt
2 tsp. sriracha chili sauce
2-4 Tblsp. water (to desired consistency)

Place everything in a blender and mix until smooth. Makes about 2 cups. Store in the refrigerator until ready to serve.

Salad:
8 oz. Linguine
4 cups shredded greens: napa cabbage, romaine lettuce, spinach, etc.
2 cups thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/2 of a red onion, thinly sliced
3 cups diced or shredded grilled chicken (I used rotisserie chicken)
about 1/2 cup honey roasted peanuts
cilantro, if desired

Bring a pot of water to a boil. Add salt and pasta. While the pasta is cooking, start chopping veggies.

The great thing about this salad, is you can use whatever veggies you like. I usually use romaine lettuce, and purple cabbage, and any of the remaining ingredients that I have in the fridge.

When the pasta is cooked, drain it and rinse in cold water until it has cooled off. Place noodles on the plate and cover with veggies and chicken. Pour dressing over all and top with peanuts and cilantro, if desired.

Chicken Tortilla Soup

This recipe if from my sister-in-law, and has a few changes.  I love how quick and easy it is!  It could be another food storage recipe if you used canned chicken and dried onion flakes.

Ingredients:

1/4 C onion, diced

3 cans chicken broth

3 cans cream of chicken soup

3 chicken breasts, cooked and shredded

1 C salsa

1/2 tsp pepper

1 tsp chili powder

1 can black beans (drained and rinsed)

1 can corn

Saute onion in small amount of chicken broth.  Add cream of chicken, remaining chicken broth, and shredded chicken.  Bring to a boil.  Reduce heat and add remaining ingredients.  Simmer for 20 minutes.

Serve with tortilla chips, cheese, avocado, tomato, diced green onion, sour cream.  (In this picture, I didn't have any tomato or green onion).

I made this one time using left over rotisserie chicken, and it was really yummy.  Now that is what I use fairly often. I will just buy one and use half of it one night, then the next night make this soup using the other half.  I used medium salsa, and it was a little too spicy for my kids, but great for me.  I also have made small batches using only 1 can of cream of chicken and chicken broth, then just whatever amount looked good for the rest of the ingredients. 

Carrot Cake

The wives in our office enjoyed this cake the other night. It is SO Yummy!

Before

After

4 eggs, beaten

2 cups flour

2 cups sugar

2 t baking powder

1 t cinnamon

1/2 t salt

1/2 t baking soda

3 cups finely shredded carrot (lightly packed, and if they aren't finely shredded the carrots could sink to the bottom of the cake during baking)

3/4 cups oil

1/2 cup finely chopped nuts (I used walnuts, pecans could work)

1/2 cup raisins.

1. Grease two 9x1 1/2-inch round cake pans.

2. Preheat oven to 350.

3. Stir together Flour, sugar, baking powder, cinnamon, salt, and baking soda. Set aside

4. In another bowl combine eggs, carrot, oil, nuts and raisins. Add egg mixture to flour mixture. Stir until combined. Pour batter into the pans.

5. Bake for 30 to 35 minutes or until a wooden toothpick inserted comes out clean. Cool cakes for about an hour.

6. Frost with Cream Cheese Frosting. Cover and store cake in refrigerator for up to 3 days.

*I also saw a recipe online that added 1 Cup of shredded coconut, and 1 cup of drained crushed pineapple. If you are daring give it a try. I would have, but didn't have pineapple or coconut in the house.*

Cream Cheese Frosting

1 8-ounce package cream cheese, softened

1/2 cup butter

2 t vanilla

5 1/2 - 6 cups powdered sugar

1. Beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy.

2. Gradually beat in powdered to reach spreading consistency. This frosts tops and sides of two 8- or 9- inch layers. (Halve the recipe tp frost a 13x9 1/2 inch cake) Cover and store the frosted cake in the refrigerator.

Island Tacos

Serves 12

1 cup fresh squeezed lime juice
1 cup white vinegar
1 cup corn oil
1 tbsp salt
1 tbsp Lawry’s season salt
1 tbsp ground pepper
2 tsp garlic powder
1 cup soy sauce
½ cup Worcestershire sauce
½ cup sesame seeds
8 whole chicken breast halves w/out skin
Flour tortillas

Separate marinade. Marinate chicken 1-3 hours. Grill chicken and slice thinly. In separated marinade dip tortillas and grill on bbq.

Serve with avocado, salsa, cheese, tomatoes and lime wedges.

Italian Chicken

6 chicken breasts
1 pkg. Good Seasons Italian Dressing Mix
2 Tbsp. Dried onion flakes

Place chicken in crock pot and sprinkle with Good Season and onion flakes.
Cook all day (low heat).

45 minutes prior to serving:
Remove chicken from pot and drain off juices and add:
1 can cream of chicken soup
8 oz. Cream cheese
1 can chicken broth
1 can or 1 cup sliced fresh mushrooms (optional)
Mix well.
Place chicken back in sauce and cook for 45 minutes to 1 hour.

Serve over rice or noodles.

Navajo Tacos

Ingredients:

Cooking oil
Rhodes rolls
Chili (Canned is easy, but if you want to make your own, by all means do it)
Top with: Cheese, lettuce, tomatoes, avocado, sour cream..etc.  Whatever taco toppings you have.  My hubby loves hot sauce, I love fresh lime juice.

I love Rhodes rolls!  It really could be any brand of frozen rolls, but I use Rhodes for tons of stuff. You also could just make your own bread dough if you are super ambitious.   Heat your oil in a frying pan to Med heat.  You may have to play with the heat to get it how you like it.  Sometimes they cook too fast.  Thaw out your rolls by placing them on a plate and throwing them in the microwave.  Microwave for about 30 sec, then flip over and do another 30 sec, just until they are soft.  Smash 2 rolls together and flatten.  Toss in hot oil and fry until cooked.  Flip over and cook other side. 

Here is my fried bread in the different stages

   Top with whatever toppings you want.  A lot of people like to add taco meat.  We just like to spread chili on it.  Of course the fried bread is good to use as a scone with honey, cinnamon, and sugar too. :)

Parmesan Chicken for Two

1/2 cup Ritz crackers, crushed
1 Tblsp. Parmesan cheese
1/2 tsp. garlic salt
2 boneless, skinless chicken breasts
1/4 cup plain yogurt
1 Tblsp. melted butter

Combine cracker crumbs, cheese, and garlic. Dip chicken in yogurt then coat with crumbs. Place in greased baking dish. Drizzle with melted butter. Bake at 350 degrees for 45 minutes.

Serve over noodles with Alfredo or Marinara sauce.

Easy Chicken Pot Pie

1 2/3 c. frozen mixed vegetables, thawed
1 c. cut up chicken
1 can cream of chicken soup
cheese

1 c. original Bisquick
1/2 c. milk
1 egg

Mix vegetables, chicken and soup in ungreased 9 inch pie plate (or 8x8 in dish). Sprinkle with cheese. Mix Bisquick, milk, and egg together and pour over the vegetable and chicken mixture. Bake for 30 minutes or until golden brown at 400 degrees.

Calico Baked Beans

I use this as a main dish even though i think it was meant for a side dish.
1/2 lb. Bacon, chopped (i use microwavable)
1 lb. Hamburger
1 med. Onion, chopped
1/2 tsp. Salt
1/2 c. Catsup
3/4 c. Brown sugar, packed
1 tsp. dry mustard (i use reg. mustard)
2 Tbsp. Vinegar
1 (16 oz.) can Kidney Beans
1 (16 oz.) can Pork & Beans
1 small can Lima Beans (drained)

Brown hamburger, bacon, and onion, drain. Add salt, catsup, sugar, mustard, and vinegar. Mix well and bring to a boil then add beans to mixture. Put in 2 quart baking dish, leave uncovered and bake in 350 degree oven for 1 hour.

Beef Pot Roast

My sister-in-law told me to try this roast recipe off of mmmcafe, and it was really yummy.  I have had problems with my roasts turning out too dry, not enough flavor, etc. but this one was really yummy and I think I will stick with this recipe now.  And of course, it is really easy!

I didn't take this picture myself, I stole it.

3 pound-ish chuck roast, thawed

1 package dry ranch seasoning
1 package brown gravy mix
1 package italian seasoning
3/4 cup water (if using a frozen roast, only use 1/2 cup water)
Combine all 3 packages of dry seasoning and cover all sides of roast with mixture. Place in a slow cooker and pour water over the top. Cover and cook on low for 8 hours, or high for 4 hours.  (obviously the slower you cook it, the more tender it will be.  My crockpot is too hot and never takes 8 hours.)

Everything Salad

I got this recipe from my sister-in-law...hope you like it as much as we do!!

1/2 cup slivered almonds
3 Tblsp. sugar
1/2 head iceburg lettuce
1/2 head green leaf lettuce
1/2 head romaine lettuce
1 cup chopped celery
4 green onions, chopped
1 small can mandarin oranges, drained
1 avocado, chopped
1 diced apple (I prefer gala)
1/4 cup craisins
1/2 cup crumbled feta cheese

Dressing ingredients:
2 Tblsp. white wine vinegar
2 Tblsp. sugar
1 Tblsp. parsley
1/4 cup light olive oil
1/2 tsp. salt
1/2 tsp. pepper

Blend all dressing ingredients, and place in refrigerator to chill.

In a small saucepan, stir almonds and sugar together over medium heat until sugar melts and nuts are toasted brown. Spread out on a greased cookie sheet to harden. Toss lettuce, celery, onions, and craisins together. Add mandarin oranges, apple, avocado, cheese, toasted nuts, and dressing right before serving. Dressing tastes better if it has an hour or so to blend together before tossing with salad.

Yummy Dinner Rolls and Orange Rolls

I'm not good at taking food pictures, but trust me, they were delicious

I've have been wanting to try the roll recipe from our best bites for a while.  I finally did and they were really yummy.  They were really easy, you just have to plan ahead for the time it takes to let them rise.  

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

First, you need to combine the milk, 1/2 c. sugar, butter, and salt in a sauce pan.  Heat until butter melts, then remove from heat and allow to cool until lukewarm.  (She suggests setting the pan in a sink full of ice to speed it up, but it didn't seem to take that long for me.)

While you are waiting, dissolve the yeast and 1Tbsp sugar in warm water.  Let it sit for 10 min or so until it bubbles.

Combine 3 cups flour and milk mixture in large mixing bowl.  Beat on low for 30 sec.  Add yeast mixture and beat on high for about 3 minutes.  Add beaten eggs.  Stir in as much remaining flour as needed to form a soft dough.  The dough will pull away from the bowl, but will still stick to your finger.  (I only added a total of about 7 cups of flour, and I may even try a little less next time.  It just depends on what you want, but the less flour, the more light and fluffy.)
Place the bowl in a warm place and cover with a clean towel.  Let it rise for 1 hour.

Punch down dough and lay it out onto a lightly floured surface.  Divide the dough in half.  Use pizza cutter to cut into 12 pieces, then roll each piece into a ball.  Place into 9x13 pan that has been sprayed with cooking spray.   Here is what mine looked like before cooking:

I imagine if you spent more time making your dough balls prettier, your rolls would turn out a little prettier than mine, but they were still good.  I actually thought they were a little bigger than I wanted them, so next time I will probably use a bigger pan, and make more rolls that are a little smaller.  You would have to cook them a little less time though. 
Cove with towel and let them rise another 30 minutes
 Bake at 375 for 15-20 minutes.  When you pull them out of the oven, immediately rub a stick of butter over them.  YUM! 

I decided to make my second half of dough into orange rolls.  They were also really yummy.  I just rolled out the dough into a rectangle, then spread this filling into it:

4 Tbsp butter, softened
1/2 C. sugar
zest from one orange
Spread it out onto dough then roll your dough up.  Use dental floss (slide under dough and wrap around) to cut into 12 pieces.  (Again, I think I will do bigger pan, smaller rolls next time).  Mine looked like this:

 Place into greased cake pan, cover with towel and let rise 30 minutes(ish).  Bake at 375 for 15-18 min.  Let cool for a few minutes then spread glaze over it:

2/3 C. powdered sugar
1 Tbsp melted butter
2 Tbsp orange juice

They ended up looking like this:

oops...half the pan was gone before I remembered to take a picture

This would of course work with regular cinnamon rolls too, I just love orange!

They are best when they are fresh, so make them when you have someone to share them with.

Sticky Coconut Chicken

I got this recipe from My Kitchen Cafe.  Seriously yummiest food blog EVER!  

I made this recipe for the first time this past Sunday.  It was so yummy!  My husband and I were sad when it was all gone.  We wished we would have grilled up more chicken.  

6-8 boneless, skinless chicken thighs (we used chicken breasts and they worked just fine)
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Orange Creamcicle Cake!

A friend brought these cupcakes to a little get-together we had once, and they were delicious!  I had to get the recipe from her.  I confess I have not actually made them myself yet, but it looks like a recipe that would be pretty hard to mess up.  It was fun having something a little different from regular chocolate or white cupcakes, and they really did taste like orange creamcicles!

Cake:
1 Duncan Hines "Orange Supreme" cake mix, made according to box directions.  (I know, made from a box right?  Gee, thanks for the recipe.  The trick will be finding it though.  I have never seen it at Walmart.  She said to check H.E.B. here in Texas.  I'm guessing other grocery stores must have it.)

Frosting:
1 stick butter (softened)
1 8oz pkg. cream cheese
4 C powdered sugar
1 tsp vanilla
Whip together until white and fluffy

We need runners

We are trying to put together a team. Let me know if you want in ASAP.

Sept. 10-11th

The Red Rock Relay is Utah’s newest epic running event. From beginners to ultra-marathoners, this race is for everyone. Teams of 12 and 6 will embark on a journey through Utah’s, and the world’s, most legendary back country landscapes. While traveling this setting, athletes will descend over 8,000 feet and experience running life on the road. Party vehicles filled with running gear, sleeping bags, sport drinks, stacks of energy bars, and cheering teammates will be the 24-hour Red Rock reality.

Leg one begins with a ride up the ski lift at Brian Head Resort to the pristine air at 10,500 feet. Legs 2 through 24 travel the extreme beauty of Cedar Breaks National Monument and the quiet evergreens of Dixie National Forest. Legs 25 through 36 will take the team through the stunning beauty of the Pine Valley Mountains, Dammeron Valley, Snow Canyon, and St. George. Team members will gather and complete their race at the finish line at the entrance to Zion National Park. It will be a never-forgotten celebration of the snow to sun journey.

Bueno Salsa

2 cans stewed tomatoes (I use diced)
1 bunch green onions (chopped)
1 1/2 teaspoons chopped garlic
1 can (4 oz) diced green chilies
1 1/2 tablespoon diced jalapenos (I used canned & we use a lot!)
1/2 bunch fresh cilantro (chopped)

We just put everything in our magic bullet and mix it all together. Mike likes it really chopped up but you can have it however you want!

Honey Mustard Chicken

My husband is with Platinum for 3 more days so I thought I better get this in while I am still a Platinum Wife.
Marinade:
1/2 c. dijon mustard
1/2 c. honey
1/2 tsp. oil
1/2 tsp. lemon juice

Mix together and pour 2/3 of sauce over the chicken. Cover and chill
for 2 hours.

4 skinless chicken breasts
1 Tbl. oil
2 cups sliced mushrooms
2 Tbl. butter

salt, pepper, paprika

4 pieces cooked bacon--halved
1 c. shredded jack cheese
1 c. shredded cheddar cheese


Preheat oven to 375 degrees. Sear chicken on stove with oil for 3-4
minutes. Remove from heat. Saute mushrooms in butter in another
pan.

Brush each breast with reserved marinade. Season with salt, pepper,
and paprika. Put 2 halves of bacon on each chicken. Put on
mushrooms, then sprinkle cheese on top.

Bake 20-25 minutes.

If you like lots of dipping sauce you might want to make a little
extra.

Chicken Fajita Pita

This is a recipe that our family LOVES.  It is super east and quick.  It makes my mouth water just thinking about it.   Hope you enjoy!
1 clove garlic, minced (I buy the little glass bottles of diced garlic and use about a tsp.)
3 tbs. oil
Mexican seasonings to taste (I used a tsp. of cumin, but anything you like will work)
1 1/4 lbs. skinless, boneless chicken breast, cut into strips
1 cup red, green, yellow bell pepper strips
1 small onion diced
2 tbs. lime juice
4 whole wheat pitas, cut in half
Toppings:
shredded cheese
shredded lettuce
sour cream
salsa or cut tomatoes
diced avocados or guacamole

In a large skillet heat oil, garlic, and Mexican seasoning over medium high heat.  Add chicken; saute on each side 4-5 minutes or until tender.  Add pepper strips,onion, and lime juice; saute 4 minutes.  Spread chicken mixture on pita bread.  If desired top with shredded lettuce, cheese, sour cream, salsa, sliced avocado, etc.

Artichoke dip

I wanted to make an artichoke dip once for a party, and didn't have a recipe.  I just found this one on allrecipes.com.  The recipe said to make it more like a spread and put it all in the food processor to mix it up.  I wanted more of a dip with small chunks, so I just chopped up the artichokes small and mixed them in (by hand) with all of the other stuff.  You can do it whatever way you want. I'm sure it is yummy both ways.

1 (14 oz) can artichokes, drained
1 (8oz) pkg. cream cheese
1 C grated Parmesan cheese
1/2 C mayo
1 clove garlic (peeled)
3/4 tsp dried dill weed

Mix all together and bake at 400 for about 10-15 min or until bubbly and lightly browned.  Serve with crackers, bread, etc. 

Buttermilk syrup

I have seen several versions of this recipe that are all pretty similar.  It is fantastic!  This particular on is in the Leamington Ward Cookbook.   I don't really love store-bought syrup, so this is great because I just keep the extra stuff in a salad dressing bottle in my fridge.  It is best when it is made fresh, but is still pretty darn good later.

1/2 C butter
1 C sugar
1 T corn syrup
1 tsp baking soda
1/2 C buttermilk
Melt butter in a saucepan over medium-high heat.  Add remaining ingredients and stir together.  At that point, time 3-4 minutes, it should start to boil.  It's important to time it because if you overcook it, it will start to caramelize.  It will be foamy!  YUM!

Crepes and Filling

This recipe can be found in the Leamington Ward cookbook. 

Crepes:
1 C. flour
2 eggs
1/2 C milk
1/2 C water
1/2 tsp salt
2 tsp butter
Combine flour and eggs, adding liquid gradually.  Mix for 30 seconds, scrape sides of bowl.  Mix 30-60 seconds until smooth.  Add salt and butter, blend until smooth.  The batter will be runny.  Makes 16 crepes.

Filling:
8 oz pkg. cream cheese
8 oz pkg cool whip
1-2 C. powdered sugar
Fruit (banana, peaches, strawberries, whatever)
Mix ingredients (except fruit) with electric mixer until smooth.  Add in fruit.

Florrie's Salad

My neighbor brought this salad to a pot luck once, and it was amazing!  I love me a good salad!

Romain lettuce
Mozzarella cheese
bacon (cooked and shredded into pieces)
chicken (cooked and shredded)
candied almonds (to "candy" them, you just put them in a frying pan over med-low heat with sugar.  I add a little butter to make it quicker)

I didn't do amounts, because you just add whatever amount you want.  Toss is all together.  Don't add dressing until right before you are ready to eat.

Dressing:
1/2 C rice vinegar
1/2 C oil
1/2 C sugar
2 Tbs poppyseeds
2 tsp rasberry jam
Add all ingredients together in dressing bottle and shaka-shake it up.

Easy Taco Soup

I first loved this recipe because it was so quick and easy.  I thought it would make a great food storage recipe because you can just subsitute the hamburger with canned chicken or something.  (I'm adding a food storage label by the way, so please share any great recipes you have for that topic!)  Anyway, not only is it easy, it is really yummy!  Jessica Stevenson contributed it to a summer sales cookbook. 

1 can corn
1 can green beans
1 can red kidney beans
1 can stewed tomaties
1 can tomato sauce
1lb ground beef
1/2 pkg. taco seasoning

Put all the cans of veggies in pot (Do NOT strain any of them).  Brown the ground beef and add to soup pot.  Add taco seasoning (to taste), then heat up!  Serve with cheese, chips, sour cream, whatever you want!

My kids rarely will eat their veggies, but somehow this soup does the trick.  They usually really like it!

Caramel Apple Dip

This is a yummy dessert that can be used for any occasion. However my family usually uses it at Christmas and sometimes Halloween. It's so easy and decorative in display with the contrast of green apples and caramel dip. Enjoy! 

 

Ingredients:

1 can sweet cond. milk

1 c. butterscotch chips

1/4 tsp. salt

1 tsp. white vinegar

 2 tsp cinnamon 

 

Directions:

Put in heavy sauce pan over med. heat. stir to keep from burning on bottom

Serve with thinly sliced granny smith apples

 

Compliments of the Patterson/Mann kitchen. :)

Manicotti

1/2 lb. ground beef
1 clove garlic, crushed (garlic powder is okay)
1 C. cottage cheese
4oz. mozzarella cheese
1/2 tsp. salt
1/2 C mayo
about 8 manicotti, cooked  (It actually makes probably twice that, but I just put what the recipe says)
16 oz bottle spaghetti sauce
1/2 tsp oregano leaves
parmesan cheese

Brown the ground beef and garlic.  Add to cottage cheese mozzarella cheese, salt and mayo.  Fill each manicotti with 1/3 cup filling.  Place in dish.  cover with spaghetti sauce.  Sprinkle with oregano leaves and parmesan cheese.  Bake at 350 for 15 min.  Remove foil and bake for 10 more min.

Stuffed Peppers

Mary Clark added this recipe to my first ever summer sales recipe book.  We make it all of the time now, and I love it! 

6 large bell peppers, any color (red is my favorite)
1lb lean ground beef
2 Tbs chopped onion
1 C cooked rice
1 tsp salt
1 clove garlic, finely chopped (I always used the bottled minced garlic)
1 can (15 oz) tomato sauce
3/4 C shredded mozzarella cheese

1.  Cut thin slice from stem end of each bell pepper to remove top of pebber.  Remove seeds and membranes; rinse peppers.  Cook peppers in enough boiling water to cover; about 5 min.  Drain.
2.  Cook beef and onion in skillet over medium heat until beef is brown, drain.  Stir in rice, salt garlic and 1 cup of the tomato sauce; cook until hot.
3.  Heat oven to 350
4.  Stuff peppers with beef mixture.  Stand peppers upright in ungreased square baking dish, 8x8x2.  Pour remaining tomato sauce over peppers.
5.  Cover and bake 45 minutes.  Uncover and bake about 15 minutes longer or until peppers are tender.  Sprinkle with cheese.

(I almost always only make 3 peppers for my family.  They are really filling.  If I have extra rice mixture, I just throw it in the pan with the peppers.  My kids love the rice mixture, but not the peppers, so it works out well.)

Applesauce BBQ Shredded Pork

I found this recipe on the real mom kitchen blog.  Apparently she saw it on Good Things Utah.  Well, it is really yummy and I have made it several times.  The sauce is really sweet!

1 (3lb ish) pork roast. 
Sauce: 
1 cup applesauce
1/2 cup ketchup
2 cups brown sugar ( if too sweet go to 1 cup, but I did 2 cups)
6 tablespoons lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon (I actually add more because I love cinnamon)
Place pork loin in crock pot and cook on low for 8 hours. (That is what the recipe says, buy it has never actually taken 8 hours for mine to be done.) Remove from crock pot and shred. Remove any juice or fat left in crock pot. Place meat back in crock pot and add prepared applesauce bbq sauce. Heat until warm.
To prepare sauce:
In a medium saucepan over medium heat, mix applesauce, ketchup, brown
sugar, lemon juice, salt, ground black pepper, paprika, garlic powder
and cinnamon. Stirring frequently, bring mixture to a boil. Remove
from heat and use to bast the meat of your choice.

Chocolate Gooey Butter Cookies

I don't know if y'all are fans of Paula Deen, but this is one of my favorite recipes from her. 

So easy, so delicious, and yes, so fattening. 

But as one of my favorite sayings goes, "Live's too short to skip dessert." 

(That's probably why I'm doing Weight Watchers now...)

Chocolate Gooey Butter Cookies

• 1 brick (8 ounces) cream cheese, room temperature
  
• 1 stick butter, room temperature
  
• 1 egg
  
• 1 tsp. vanilla extract
  
• 1 box (18 ounces) moist chocolate cake mix
  
• Confectioner's sugar for dusting
  

Directions: 

Preheat oven to 350°. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon-size balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners' sugar, if desired. 

Servings: Makes 2 dozen

Fruit Salsa with Baked Cinnamon Chips

I got this recipe from Our Best Bites and it is delicious!  I also stole the picture from there.  (Is that legal?)

Baked Cinnamon Chips:  Lay out several small tortillas.  Lightly butter each one, then sprinkle with cinnamon and sugar.  Use pizza cutter to slice into triangles.  Lay flat on cookie sheet and bake at 350 for about 10 min.  Watch close.  It is easy to over cook them.  (Make sure you cut the triangles BEFORE you  bake them.  They will break apart if you try afterward)

Fruit Salsa:  This is really up to you.  Basically just chop up whatever kind of fruit you like and mix it together in a bowl.  The actual recipe has all sort of variations to things you can add to your fruit, like sugar.  (I think the fruit is extra yummy just by itself, but link to the other site if you want to see the options.)  Choose lots of different colors to mix together.  Last time I made it I added:  strawberries, rasberries, blackberries, peaches, orange, kiwi, pineapple.  YUM!  I hear mango is delicious in it too.