Chicken Puff Pastries

From 52 Weeks of Recipes for Picky Kids by Jill McKenzie
Serves 6-8

2 8-oz cans chicken
1/2 cup butter softened (I think I even use less than this)
1 8-oz package cream cheese
2 8-oz cans crescent rolls
2 .87-oz. packets chicken gravy mix
2 14-oz. cans chicken broth
1 teas. dried basil
1 teas. dried oregano
1 teas. poultry seasoning
1 teas. butter

Preheat oven to 375 degrees. Mix chicken, softened butter, and cream cheese in a medium bowl. Open the cans of crescent rolls and lay out the dough. Put a tablespoon of filling inside each roll and form into crescent shapes. Bake on ungreased cookie sheet for 13-15 minutes.
For GRAVY, whisk chicken gravy mix packets into broth in a medium saucepan. Make sure all lumps are gone. Add basil, oregano, poultry seasoning, and 1 T butter. Whisk again. Heat over medium-high heat until gravy comes to a gentle, rolling boil. Stir occasionally to prevent gravy from burning. Reduce heat and let gravy simmer until the puff pastries are done. Serve pastries with gravy on top.

The gravy is the key in this combo--DElicious. It may also be fun to add some greens (spinach or broccoli to the chicken pastries).

Pumpkin Chocolate Chip Cookies

From A Flood of Recipes From the 12th Ward (Brooke Egbert, Colleen Hobson p. 120)
Makes approx 3 dozen

1/2 cup shortening
1 1/2 cup sugar
1 egg
1 cup pumpkin
2 1/2 cup flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. nutmeg
1 tsp. cinnamon
1 cup chocolate chips (or raisins...yikes)

Cream shortening and sugar together until fluffy. Add egg and beat well. Add dry ingredients to creamed mixture alternately with pumpkin. Add vanilla and chocolate chips. Drop on greased cookie sheet and bake at 375 degrees for 10 minutes.

So yummy, and super festive for this time of year... gotta love pumpkin chocolate chip cookies. Don't mind how unhealthy they are.

Taco Soup

From Julie Williams
Makes plenty for everyone

Brown 2 lbs. hamburger & 1 chopped onion. Drain grease off. (I use ground turkey... and not 2 lbs. more like 1/4 lb.)
Add:
1 can corn or 1 pkg. frozen
1 8-oz can tomato sauce
1 can red kidney beans with juice
1 quart tomato juice
1 pkg dry taco seasoning mix to taste (note: I use 1/2 pkg)
Simmer until hot. Pour hot soup in bowls.
Add:
shredded cheese
sour cream
corn chips (Fritos-yum)

This is a good meal for a large group. We can never eat it all.

Sister Bednar's Peach Pie

From Sharon Hall
Makes 1 pie

1. Mix and cool to room temp: 1/2 cup boiling water, 3 oz. package lemon jello

2. Whip: 1 pkg. Dream Whip according to directions on box, reserve 1 cup to put on top of pie*
Whip the jello into the Dream Whip mix, then fold in about 5-6 cups freshly sliced peaches. Place in baked and cooled pie crust. (You can make it or just buy the refrigerated kind...which is easier and pretty tasty in my opinion).

*Note: I like to use freshly whipped cream on top of the pie instead of the 1 cup Dream Whip. And I usually make two pies/1 package of Dream Whip.

*This is an absolutely delicious pie-our favorite as well as our former Bishop's. I can't wait till the peaches come on so that we can make this little number.

Debbie's Breadsticks

From Nancy Jensen
Makes 1 dozen

1. Dissolve 1 teas. yeast, 1 1/2 teas. sugar, and 1 teas. salt in 1 1/2 cup warm water in a mixing bowl. Stir in 2-2 1/4 cup flour and knead in the rest until the dough is not wet but still slightly tacky. Let rest 5 minutes, covered with a damp cloth.

2. Divide dough into 12 pieces and roll into 10-inch ropes. Place on cookie sheet, brush with melted butter, sprinkle lightly with coarse salt, spray down with water from squirt bottle, and immediately put in the oven.

3. Bake for 15-20 minutes at 375 degrees, spraying with more water halfway through the bake time. Remove from oven, place on wire racks, and brush with more melted butter. Serve warm.

Chicken Vegetable Pasta with Alfredo Sauce

From Karen McLeod
Makes 8 servings

1. Marinate 6 chicken breast halves for at least one hour in Grill Mates Garlic Herb & Wine marinade mix according to package directions. Fry or grill chicken; then dice it.

2. Saute 1/2 chopped red pepper, 1/2 chopped green pepper, 1/2 chopped yellow pepper and 8 oz. sliced fresh mushrooms together in a non-stick pan sprayed with oil until slightly softened, but not soggy. Cook 16 oz. penne pasta according to the package directions. Mix the pasta, the vegetables and the chicken together in a large bowl.

3.Slice 1/2 cup butter into a saucepan and melt over medium heat. Cut 8 oz. cream cheese into cubes and add, with 1 clove minced garlic, stirring with a whisk until smooth. Whisk in 2 cups milk very gradually. Stir in 6 oz. shredded Parmesan cheese and 1/8 teas. pepper. Cook, stirring constantly, until the desired consistency. (If sauce thickens too much, whisk in a little more milk). Pour the sauce over the pasta mixture and toss together. Garnish each serving with a little parsley and sprinkle lightly with paprika.

*This is super tasty. Sometimes I just make the alfredo sauce and put it over pasta without the veggies or chicken. Super easy.

Velveeta Down-Home Macaroni and Cheese

From Kraftfoods.com
Makes one 2-quart casserole

1. Melt 3 TBSP butter in medium saucepan on medium heat. Whisk in 1/4 cup flour; cook 2 minutes stirring constantly. Gradually stir in 1 cup milk; cook until mixture boils and thickens, stirring constantly. Add 1/2 lb. (8 oz.) Velveeta cheese (cut into cubes); cook 3 minutes or util melted, stirring frequently.

2. Stir. in 2 cups cooked elbow macaroni. Spoon into 2 quart casserole lightly sprayed; sprinkle with 1/2 cup shredded cheddar cheese. Melt 1 TBSP butter; toss with 6 Ritz crackers crushed and sprinkle over casserole (I just omitted the butter and sprinkled the macaroni and cheese with Italian breadcrumbs).

Bake 20 minutes at 350 degrees or until heated through.

*This is a nice and cheesy meal, but less cheesy than the one on the Velveeta package.

Cornflake Candy

From Annie Brantner
Makes one 9"x 13" pan

1. Combine 1 cup brown sugar and 1 cup corn syrup in a saucepan; boil for 1 minute. Remove from heat and stir in 1 cup peanut butter.

2. Pour mixture into bowl with 7 cups corn flakes. Stir and mix until thoroughly and evenly coated. Then press into lightly sprayed 9" x 13" pan.

3. Let cool, cut, and enjoy.

*My hubby grew up on these treats. They are slightly addictive.

H.R.M.'s Favorite Waffles

From The New McCall's Cookbook 1973
Makes Small batch (3-4 waffles)

1. Beat 1 egg until light.

2. Sift together 1/2 cup flour, 1/4 teas. salt, 1/4 teas. baking soda, 1/4 teas. baking powder.

3. Mix 1/2 cup buttermilk or 1/4 cup sour cream with 1/4 cup milk.

4. Add the flour mixture and buttermilk alternately to beaten eggs.

5. Add 1/4 cup melted butter to batter. Blend thoroughly and bake according to waffle iron directions.

*These are delicious with maple syrup, too. They don't really need butter because it's added in the batter. These were a Sunday tradition at our house growing up. They are still my favorite waffles.

Aebelskivers

From Grandma Leah
Makes Small batch (3-4 pans)

1. Seperate 1 egg, putting egg white in a small bowl and egg yolk in a larger one. Beat egg whites until stiff and egg yolk.
2. Add 1 cup buttermilk and 2 TBSP melted shortening (I use applesauce) to the egg yolk.
3. Sift together 9/10 (.916) cup flour, 1/3 teas. salt, 2 teas. sugar, 1/2 teas. baking soda, and 1/3 teas. nutmeg and add to the egg and milk mixture. Fold in stiff egg whites.

Preheat your aebelskiver pan on medium heat, adding a little shortening to each cup in the pan. When melted, add 1/8 cup batter to each cup. (Also known as a coffee measure) Cook until browned on bottom, then turn over. (We use turkey lacing skewers- they are perfect!) Cook until second side is browned.

*These are best served with maple syrup... but other fillings can be used. Whatever is your favorite. We use "honey bears" and poke the aebleskivers and fill them with syrup. Delicious! These are a family tradition at our house. We love them.

I can’t LuAnn’s CREAMY FREEZER CORN

From Grandma Beverly
two versions- 25 1-cup freezer bags

20 cups fresh corn cut off cob
3/4 lb butter
½ cup sugar
1 ½ pt half/half cream

mix in large pan (roaster) w/lid. Heat in 325̊ oven for 1 ½ hr stirring occasionally - cool as quickly as possible - bag & freeze. Can use an electric roaster - set temperature at 250 degrees so it doesn’t burn - stir often.- may have to bake about 1.5 hr this way.


My 2003 recipe:

48 ears of corn - cut off cobs made 28 cups.
3 cups cream (mixture of 2 cups heavy cream & 1 cup skim milk)
1 lb butter
3/4 cup sugar
Bake in large roaster w/lid in 325̊ oven stirring occasionally. To quicken cooling process, I put small amount of mixture in bowl & set in sink full of ice. Yield: 25 1 cup freezer bags.

When you take it out of the freezer to use, I have found that a little extra cooking beyond just heating up helps the flavor and thickness.

*This is my favorite recipe for corn- it is so delish! I use it in some recipes too, and it just makes them taste wonderful.

Funeral Potatoes

From The Essential Mormon Cookbook Julie Badger Jensen p. 72
Makes 1 9"x13" pan (12 servings)

12 large potatoes or 1 (32-ounce) bag frozen shredded hash browns
2 (10 3/4-ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 TBSP butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate unto a greased 9x13-inch baking dish (or put hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed cornflakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes.

*I use frozen hash browns because it is so much easier. These are tasty, and they are the first potatoes I ever liked. Can you believe I never used to eat potatoes???

Easy Lasagna

From Aunt Vickie Atkin
Makes an 8" x 10" - 9" x 13" pan

1/2 pound ground beef or turkey
1 can Hunt's Four Cheese spaghetti sauce (any will do, but this is what we like)
oregano
italian seasoning
garlic salt
lasagna noodles (9 fit perfectly in our pan)
shredded cheese (mozzarella, italian mix, etc.)

Cook noodles according to package directions; Meanwhile, brown beef or turkey in a large frying pan. Add spices and sauce; keep warm. Drain noodles when ready and then layer an 8x10 or 9x13 pan with noodles, sauce mixture, and cheese; repeating three times. Bake at 350 degrees for about 20 minutes. YUMMY.

(This is my favorite lasagna because it doesn't use cottage cheese- just regular old white shredded cheese. It is really good and one of our all-time favorites).

Chicken Florentine Artichoke Bake

From Better Homes & Gardens November 2008 or BHG.com
Makes 6-8 servings

8 oz. dried bow tie pasta
1 small onion, chooped
1 TBSP butter
2 eggs
1 1/4 cup milk
1 teas dried Italian seasoning
1/4 to 1/2 teas crushed red pepper (optional)
2 cups chopped cooked chicken (I used canned this time)
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10 oz. package frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped (I used non-oil packed)
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 teas. paprika
1 TBSP butter, melted.

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden.

Zucchini Bread

From A Flood of Recipes From the 12th Ward p. 47 (Kathryn Gudmundson)
Makes 2 loaf pans, one large pan, two layer cake pans, or four small loaf pans.

2 cups zucchini, grated
3 eggs
1 cup oil
2 teas. vanilla
1 cup wheat flour
1 cup brown sugar
1 teas. baking soda
1/2 teas. ground cloves
2 cups white flour
1 cup white sugar
1/2 teas. nutmeg
1 1/2 teas cinnamon

Mix together all wet ingredients (this is what Kitchen Aid mixers were made for). Sift the dry and add to the wet mixture. Mix well. Pour into greased and floured pans. Bake at 350 degrees for 1 hour.

Raspberry Freezer Jam

From Grandma Beverly
Makes 4 pints

1. Wash 3 cups berries and chop or mash in large mixing bowl. Add 5 1/4 cup sugar and stir well. Let sit for 10 minutes.

2. Put 3/4 cup cold water in a sauce pan. Add pectin and stir. Bring to a boil and let boil for 1 minute. Pour into berry/sugar mixture & stir for 3 minutes. Pour into containers and let sit 12-24 hours on counter, then place in freezer.

Sweet and Sour Chicken

From 52 Weeks of Proven Recipes for Picky Kids by Jill McKenzie p. 76
Serves 6

2 TBS olive oil
1 pound chicken, semi-frozen and cut into cubes
1/2 teas salt
4 TBS soy sauce, divided
1/3 cup sugar
1 14-ounce can chicken broth
4 TBS cornstarch
4 TBS red wine vinegar or cider vinegar
1/3 cup pineapple juice
1/2 cup ketchup
2/3 cup pineapple tidbits
1/2 cup grated carrots
4 to 6 cups cooked rice

1. Heat oil in a large skillet over medium heat. Add chicken cubes, salt, and 2 TBS soy sauce. Saute until chicken is tender and browned.
2. In a large saucepan, blend sugar, chicken broth, cornstarch, vinegar, pineapple juice, ketchup, and remaining soy sauce until smooth. Slowly stir in meat, including the juices that form at the bottom of the skillet. Add pineapple tidbits and grated carrot. Stir and simmer for 5 minutes.
3. Serve over hot rice.

Favorite Dill Pickles

From Grandma Beverly
Makes about 4 quarts

Wash & chill cucumbers in ice water - use 3 - 4"cucumbers - about a 4-5 qt ice cream bucket full
Put in clean jars: (start with 4 wide mouth quarts)
1/4 tsp celery seed
1 tsp dill seed
2 bay leaves
1 bud garlic
pinch alum - abt 1/8 tsp
dried or fresh dill weed - cover bottom of jar at least

Brine - Mix in saucepan & bring to a boil: This brine is usually enough for 4 qts of pickles
6 cups water
1 ½ cup white or cider vinegar - 5% acidity
½ cup salt (plain, not iodized)

Fill jars with cucumbers - pack them in tight; fill spaces with small ones or spears.
Pour in boiling brine up to within ½ “ of top; put on boiled flats, tighten rings.
Process in boiling water bath about 5 minutes - just enough to seal jars.
They are ready to eat in about 2-3 weeks.

Bread & Butter Pickles

From Grandma Beverly
Makes about 7 pints

4 qts. washed, sliced cucumbers (abt 1 gallon ice cream bkt of fresh cucumbers)
6 medium onions or 3 large
3 whole cloves garlic
1/3 cup pure, coarse salt (I use Kosher salt)
Put in large bowl - Thinly Sliced washed, unpeeled cucumbers-4 qts; onions peeled & thinly sliced ; chopped garlic. (I layer the cucumbers, onions, garlic)
Sprinkle salt over top and cover with ice. Let set on counter for 3 hours. Drain well.
Boil one minute: 3 cups vinegar, 5 cups sugar, 1 ½ tsp turmeric, 1 ½ tsp celery seed, 2 Tbls mustard seed.
Add drained cucumber mixture to boiling brine and cook for 5 minutes. Using a slotted spoon, put in jars, pour brine to within ½” of top of jar, put on boiled flats & rings, tightening and process in hot water bath that covers jars for 10 minutes.

Flour Tortillas

From Mexican Fiesta p. 366
Makes 8-12 tortillas (depending on the size)

2 cups all-purpose flour
1/2 teas. salt
1/4 cup vegetable shortening
1/2 cup warm water

1. Combine flour and salt in medium bowl. Rub shortening into flour with fingertips until mixture has fine, even texture. Stir in water until dough forms.
2. Knead dough on floured surface 2 to 3 minutes until smooth and elastic. Wrap in plastic wrap. Let stand 30 minutes at room temperature.
3. Knead dough a few times. Divide evenly into 8 pieces for 10-inch tortillas or 12 pieces for 8-inch tortillas. Shape pieces into balls; cover with plastic wrap to prevent them from drying out.
4. Using rolling pin, roll out each dough ball on floured surface, turning over frequently, into 8- or 10-inch circles. Stack each tortilla between sheets of waxed paper. (I just cook them as I go... not stacking)
5. Heat ungreased heavy griddle or skillet over medium-high heat until a little water sprinkled on surface sizzles. Carefully lay 1 tortilla on griddle; cook 20 or 30 seconds until top is bubbly and bottom is flecked with brown spots. Turn tortilla over; cook 15 to 20 seconds until flecked with brown spots. If tortilla puffs up while second side is cooking, press it down gently with spatula. Remove tortilla to foil.
6. Cook remaining tortillas as shown in step 5.

*These are best when fresh, but can also be refrigerated and reheated.

Arroz Blanco

From Mexican Fiesta p. 314
Makes 6 servings

1 TBS margarine
1/2 cup chopped onion
2 cloves garlic, minced
1 cup uncooked rice (I use long grain white)
2 cups chicken broth

Melt margarine in 2- to 3-quart saucepan over medium heat. Add onion and garlic; cook until onion is tender. Add rice and broth. Bring to a boil; stir. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork.

Microwave instructions: Combine margarine, onion, and garlic in deep 2- to 3-quart microproof baking dish. Cover and cook on HIGH 2 minutes. Stir in rice and broth; cover and cook on HIGH 5 minutes. Reduce setting to MEDIUM (50% power) and cook 15 minutes or until rice is tender and liquid is absorbed. Let stand 5 minutes. Fluff with fork.

*This is one of our favorite rice dishes. It has such a nice flavor.

Rice, Cheese, & Bean Enchiladas

1 (2-cup) bag Uncle Ben's Boil-in-Bag Rice (I used regular)
4 cups shredded zucchini, drained
1 TBS reduced-sodium taco sauce mix
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10 ounces) reduced-fat, reduced-sodium cream of mushroom soup
1 can (8 ounces) diced green chilies
12 (8-inch) flour tortillas
2 cups (8 ounces) reduced-fat Mexican cheese blend, divided

1. Prepare rice following package directions.
2. Combine zucchini and 2 TBS taco sauce mix in large nonstick skillet. Cook and stir zucchini 5 minutes. Add beans, soup, chilies, and rice. Bring to a boil.
3. Spray 13x9" microwaveable baking dish with nonstick cooking spray. Spoon about 1/2 cup of rice mixture onto center of each tortilla. Top with 2 TBS cheese. Roll up to enclose filling; place in baking dish. Sprinkle remaining cheese over enchiladas. Microwave on HIGH 4 minutes or until cheese is melted.

Suggestion: Serve with sliced mango or orange sections.

Fiesta Beef Enchiladas

From Mexican Fiesta
Makes 4 servings

8 ounces lean ground beef (or turkey)
1/2 cup sliced green onions
2 teas. fresh minced or bottled garlic
1 cup cold cooked white or brown rice
1 1/2 cups chopped tomato, divided
3/4 cup frozen corn, thawed
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend or Cheddar cheese, divided
1/2 cup salsa or picante sauce
12 (6-7 inch) corn tortillas
1 can (10 ounces) mild or hot enchilada sauce
1 cup sliced romaine lettuce leaves

1. Preheat oven to 375 degrees. Spray a 13x9" baking dish with nonstick cooking spray. Set aside. Cook ground beef/turkey in medium nonstick skillet over medium heat until no longer pink; drain. Add green onions and garlic; cook and stir 2 minutes.
2. Combine meat mixture, rice, 1 cup tomato, corn, 1/2 cup cheese, and salsa; mix well. Spoon mixture down center of tortillas. Roll up; place seam side down in prepared pan. Spoon enchilada sauce evenly over enchiladas.
3. Cover with foil; bake for 20 minutes or until hot. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 cup tomato.

Velveeta Tex-Mex Chicken & Rice

From Mexican Fiesta p. 96
Makes 4 servings

4 small boneless, skinless chicken breast halves (about 1 pound)
1 can (15 ounces) pinto beans, drained, or 1/2 cups cooked pinto beans
1 can (14 1/2 ounces) chicken broth
1 cup Salsa
2 cups Minute Rice, uncooked
1/2 pound (8 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up

1. Spray large skillet with no stick cooking spray. Add chicken; cover. Cook on medium-high heat 4 minutes on each side or until cooked through. Remove chicken from skillet.
2. Add beans, broth, and salsa to skillet; stir. Bring to boil.
3. Stir in rice and Velveeta. Top with chicken; cover. Cook on low heat 5 minutes. Sprinkle with chopped cilantro, if desired, before serving.

Zesty Taco Salad

From Mexican Fiesta p. 78
Makes 4 servings

2 TBS vegetable oil
1 clove garlic
3/4 pound ground turkey
1 3/4 teas. chili powder
1/4 teas. ground cumin
3 cups washed and torn lettuce
1 can (14 1/2 ounces) Mexican-style diced tomatoes, drained
1 cup rinsed and drained canned chick-peas or pinto beans
2/3 cup chopped, peeled cucumber (not in my salad!)
1/3 cup frozen corn, thawed
1/4 cup chopped red onion
1 to 2 jalapeno peppers, seeded and finely chopped (or canned)
1 TBS red wine vinegar
12 nonfat tortilla chips
fresh cilantro (optional)

1. Combine oil and garlic in small bowl; let stand one hour at room temperature.
2. Combine turkey, chili powder, and cumin in large nonstick skillet. Cook over medium heat 5 minutes or until turkey is no longer pink, stirring to crumble.
3. Combine turkey, lettuce, tomatoes, chick-peas, cucumber, corn, onion, and jalepeno pepper in a large bowl. Remove garlic from oil; discard garlic. Add vinegar to oil. Drizzle over salad; toss to coat. Serve on tortilla chips and garnish with cilantro if desired.

Velveeta Spicy Southwest Corn Cheese Soup

From Mexican Fiesta p. 44
Makes 4 cups

1 package (10 ounces) frozen sweet corn, thawed, drained
1 clove garlic
1 TBS butter or margarine
3/4 pound (12 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (4 ounces) chopped green chilies
3/4 cup chicken broth
3/4 cup milk
2 TBS chopped fresh cilantro

1. Cook and stir corn and garlic in butter in large saucepan on medium-high heat until tender. Reduce heat to medium.
2. Stir in remaining ingredients; cook until Velveeta is melted and soup is thoroughly heated. Top each serving with crushed tortilla chips, if desired.

*I used homemade freezer creamed corn and didn't use milk or butter... it was very tasty. I also didn't put in the green chilies, but think it would be good with them.

Velveeta Salsa Dip

From Mexican Fiesta p. 30
Makes 3 cups

1 pound (16 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 cup Salsa

Microwave Velveeta and salsa in 1 1/2-quart microwaveable bowl on HIGH 5 minutes or until Velveeta is melted, stirring after 3 minutes. Serve hot with tortilla chips or cut up vegetables.

Layered Mexican Dip

From Mexican Fiesta p. 16
Fills a 8x8 square pan

1 package (8 ounces) cream cheese, softened
1 TBS plus 1 teas. taco seasoning mix
1 cup black beans or refried (whichever you like)
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 TBS sliced pitted ripe olives
Tortilla chips

1. Combine cream cheese and taco seasoning; spread on bottom of a 8x8" square dish or a 9" pie plate.
2. Layer remaining ingredients over cream cheese mixture. Refrigerate until ready to serve. Serve with tortilla chips.

*I put olives only on half (one half for me, one for the hubby). This is also great for parties.

Sour Cream & Chive Biscuits

From Taste of Home Simple & Delicious July/August 2008 p. 51 (Priscilla Gilbert)
Makes 16 biscuits

3 cups baking mix
3 tablespoons snipped chives
2/3 cup water
2/3 cup sour cream

1. In a large bowl, combine biscuit mix and chives. Stir in water and sour cream just until moistened.
2. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray. Bake at 450 degrees for 8-10 minutes or until lightly browned. Serve warm.

Of course I only made half this recipe and had a few left over as well. These have a really great texture.

Fast & Easy Beef Stroganoff

From A Flood of Recipes From the 12th Ward p. 81 (Nancy Wiser)
"Serves a large family, so you can reduce this for smaller ones."

1 1/2 lbs hamburger (I use ground turkey)
1 onion, minced
2 cans cream of mushroom soup
1-16oz. pkg. sour cream

Brown hamburger and onion. Add soup and sour cream. Mix well and simmer for 10 minutes. Serve over cooked noodles. (We use egg noodles).

Breadsticks

From A Flood of Recipes From the 12th Ward p 53 (Merl Duersch, Jennifer Morrison)
Makes 2 cookie sheets full

1 1/2 cup warm water
2 T sugar
1 T yeast
3 cups flour
1/2 teas. salt
1 cube butter (I just melt some and put in on top or just brush on from soft tub)
parmesan cheese
garlic salt
Salad Supreme

Dissolve yeast and sugar in water. Add flour and salt. Knead 1-3 minutes. Let rest. Roll out dough on floured surface (Melt butter to roll breadsticks in-I don't do this) Roll into long strips, or whatever shape you prefer. Sprinkle with garlic salt, parmesan cheese, and/or Salad Supreme. Let raise 15-20 minutes or until double. Bake at 375 degrees for 15-20 minutes.

*The less you let them raise, the crispier they are, so whatever suits your fancy.

Sarah's Baked Pasta

From ME
This is as creative as I get, folks.

12-16 oz. cooked pasta (anything other than spaghetti, linguine, fettuccine, or egg noodles work best)
1 jar alfredo Sauce or homemade
1-2 green onions, sliced
3-4 strips bacon, cooked and crumbled
4 oz white cheese, grated
2-3 chicken tenders (breaded is really good)

Toss cooked pasta in alfredo sauce of choice, add green onion, bacon, chicken, and cheese. Bake in oven at 350ish for 15-20ish minutes.

I use jarred alfredo sauce, but homemade would be good too.

Homemade Maple Syrup

From Mom & Dad
Fills two honey bears

1 cup water
2 cups sugar
1 teas. maple flavoring


Boil water, add sugar until dissolved and then add maple flavoring. Stir and let cool slightly before pouring into honey bears or other container. You may also put into a gravy boat and serve with a ladle while hot.

*This syrup is quite thin, and a thicker version can be made using corn syrup... which I will find someday. I prefer the original recipe, though. And for me, half the recipe lasts a good while. Enjoy over waffles, pancakes, aebleskivers, etc.

Honeyville Pancakes

From a bag, a box, the store

Honeyville Pancake mix
water

Mix until a desired consistency. Heat a sprayed griddle, pour on batter, cook to perfection, turn over until done. Add a little soft spread butter, homemade maple syrup, and enjoy.

Sarah's Special Pasta

From ME
Serves as many as you want

Spaghetti, or any other type of pasta
Cheese, preferrably some kind of cheddar
Garlic Salt

Cook spaghetti according to package directions. Drain, put on plate. Shred cheese over hot spaghetti, sprinkle garlic salt over top and enjoy with a fork. YUMMY!

Garlic Bread

From ME
Serves as many as you'd like

Bread
Butter (soft margarine)
garlic salt
cheese (mozza, italian mix, parmesan... you mix it up!)

Butter bread, sprinkle garlic salt, then top with cheese of your choice. Broil in the oven for a few minutes.

Husband's version
Toast bread, then butter, sprinkle garlic salt, and cheese. Broil to melt cheese. This way both sides are toasted.

*We usually have this with pasta dishes or pizza. It's so quick & easy.

Italian Zuchinni over Spaghetti

From Shanna Westergard
Serves 2-4

1/2 pound stir-fry beef
1 small zuchinni sliced thin
1 small tomato diced
1 bottle italian dressing (I use light; maybe only 1/2 a bottle too)
parmesan cheese

Spaghetti noodles or linguine

Lightly spray nonstick frying pan with cooking spray. Fry beef in pan until browned. Add zuchinni, tomato, and italian dressing. Let cook until zucchini is tender. Meanwhile, boil spaghetti until cooked completely. Drain and pour italian mixture over spaghetti or linguine noodles. Sprinkle with parmesan cheese.

Strawberry Salad with Poppyseed Dressing

From Lori Colledge
Serves.... a lot or a little (I halved or quartered the dressing recipe)

Salad
Romaine Lettuce
Sliced Strawberries
Walnuts (candied preferred)
Shredded Parmesan Cheese

Poppyseed Dressing
1/2 cup red onion
1 cup white sugar
1 teas. dijon mustard
1 teas. salt
2/3 cup vinegar

blend in blender or small food processor, then add

2 cup vegetable oil
3 TBSP poppy seeds

Mix together. Stir before serving, as oil separates.

I made this for lunch today, but I didn't do the strawberries and stuff; just the dressing and lettuce--yummy.

Red Velvet Cake Mix Cookies

From A Flood of Recipes From the 12th Ward p. 123 (Ashley Mecham) & my special touch
Makes a lot

1 pkg. cake mix (Red Velvet is the BEST)
2 cups flour
1/2 cup vegetable oil
1 teas. vanilla
2 eggs
1 cup water

Mix together (Kitchen Aid) and drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 10 minutes.

Pound Cake Muffins

From ________ (an email from my sister)
Makes..... I don't remember

2 cups flour
3 teas. poppyseeds
1/2 teas. salt
1/4 teas. baking soda
1 cup sugar
1/2 cup butter
2 eggs
1 cup yogurt (plain unless you want a little flavor)
1 teas. vanilla or almond flavoring

1. Stir first four ingredients together.
2. Cream the sugar and butter together.
3. Add eggs, yogurt, and vanilla or almond flavoring to creamed mixture.
4. Add the flour mixture to the rest.

Pour into muffin pan. Bake at 400 degrees from 15-20 minutes.

Shirley's Hot Rolls

From Grandma Beverly
Makes 24 rolls

1 cup hot water
1/2 cup shortening or lard
1/2 cup sugar
1 TBS yeast
2 eggs
1 cup cold water
6 cups flour
1 teas. salt

Mix first 3 ingredients. Add yeast when water is lukewarm. Add the rest and mix. (Love my Kitchen Aid mixer!)
Cover and let raise (Or set your oven to proofing).
Make into rolls (I put them into three square pans).
Cover and let raise again (or use that lovely proofing).

Bake at 375 degrees for approx. 20 minutes.

*For half the recipe, I fill two pans (the rolls aren't as big, but just as tasty!) These are my signature rolls now. We love them! Also, they are really good right after you make them, but they are even BETTER the next day for some reason.

Orzo with Parmesan and Basil

From Taste of Home Simple & Delicious July/August 2008 p. 22 (Anna Chaney/Antigo, Wisconsin)
Makes 4 servings

1 cup uncooked orzo pasta
2 TBS butter
1 can (14-1/2 oz) chicken broth
1/2 cup grated Parmesan cheese
2 teas. dried basil
1/8 teas. pepper

1. In a large skillet, saute orzo in butter for 3-5 minutes or until lightly browned.
2. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until liquid is absorbed and orzo is tender. Stir in the Parmesan cheese, basil, and pepper.

Garland Fire Salmon Fry Famous Butter Sauce

From Garland Fire Department

1 pound butter
4 TBS Kikkoman teriyaki sauce
8 TBS real lemon juice
2 chopped green onion
pepper and parsley flake to taste.

cook over low heat, DO NOT boil.

Pour over Salmon.

Do not do this in the crock pot. It will not work. Just cook it on the stove for a few minutes VERY low until the butter melts everything together. Grill the salmon for a nice touch.

Spicy Vegetable Quesadillas

From Mexican Fiesta p. 246
Makes 8 servings

1 small zucchini, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teas. chili powder
1/2 teas. ground cumin
8 (6-in.) flour tortillas
1 cup shredded reduced-fat cheddar cheese
1/4 cup chopped fresh cilantro

1. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add zucchini, pepper, onion, garlic, chili powder, and cumin; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove veggies and set aside; wipe skillet clean.
2. Spoon vegetable mixture evenly over half of each tortilla. Sprinkle evenly with cheese and cilantro. Fold each tortilla in half.
3. Spray same skillet with cooking spray. Add tortillas and heat 1 to 2 minutes per side over medium heat or until lightly browned. Cut into thirds before serving.

*I just make a small amount and make 1 or 2 quesas for lunch... yum. I don't use cilantro unless I happen to have it on hand. This is perfect for a few little leftover veggies.