Young Women Cookie Trains

Post By: Michelle Wendelschafer
Last night I went over to the Laura Robinson's home (YW president) and helped the Laurels with our family tradition... Cookie Trains!!! We couldn't find the exact cookies our family normally uses for the trains so we improvised with Graham Crackers... they worked just as well.. They turned out cute.. the girls had fun.. I'm sure if they had more time they would've decorated much more!! It was fun!! Thanks girls for letting me play!!!

This is my family's train from 2000.

Cranberry Bread

Kirsa Van Dusen's
Cranberry Bread

Ingredients
2 cups fresh cranberries or frozen cranberries, chopped
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons grated lemons or grated orange rind
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour
1/2 cup coarsely chopped walnuts or coarsely chopped pecans
4 teaspoons baking powder
1 teaspoon salt

Directions
Heat oven to 350º.
Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
Stir in remaining ingredients.
5Pour into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen sides of loaves from pans; remove from pans.
Cool completely on wire rack before slicing.
Store tightly wrapped in refrigerator up to 1 week.

Spinach Cranberry Salad

Elaine Jones'

From the Relief Society Progressive Dinner

Spinach Cranberry Salad

1 bag of spinach ready to serve (I added some Spring Mix too)
toasted almonds
dried cranberries
crumbled bacon

Dressing:
1/2 C. oil
4 T. apple cider vinegar
1/4 teaspoon salt
1/4 small red onion chopped
1/2 C. sugar

Directions
Toss first four ingredients together in a salad bowl. Blend the next 5 ingredients in a blender until dressing in formed. Toss the salad with the dressing right before serving.

(I was thinking that adding some Mandarine oranges to this would be really good too.)

Roasted Red Pepper Hummus

From the Progressive Dinner

Dana Fuller's

Roasted Red Pepper Hummus

2 15 oz cans garbanzo beans, drained

1/3 C. olive oil

3 T. lemon juice

1 t. tahini (Ilenia says you can omit that, I haven't tried that)

1/2 t. salt

1 t. cumin (you can omit and just sprinkle some on top if you like)

2 cloves garlic

1/2 t. salt

6 oz. roasted red peppers (about half of a jar, reserve some of its juices)

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Mix everything in a food processor or blender until smooth. Add the juice from the roasted red peppers to get it to the right consistency. (About 1/3 c. of juice)? Continue to blend until smooth.

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Serve with veggies or pita bread.

Cheesy Broccoli Soup

Melissa Biggs (from Super Saturday)
Cheesy Broccoli Soup

INGREDIENTS
½ cup butter
½ cup all-purpose flour
4 ½ cups chicken stock/broth
4 ½ cups milk
½ teaspoon salt
¾ teaspoons white pepper
2 bunches fresh broccoli florets
2 or 3 russet potatoes
¾ cup Cheese Whiz (I used the Walmart Brand)
1 ½ cups shredded Cheddar cheese

DIRECTIONS
Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside. Peel and cut the potatoes into large chunks. Boil the potatoes until tender. You could also bake them and just scoop out the pulp. Put all the veggies into the soup. Puree the soup in batches in a blender or food processor. Pour back into the pot.
Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Continue cooking about 5 minutes.

monster cookie recipe

Recipe courtesy Donna Haney as adapted by Paula Deen

Ingredients
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Grandma’s Buns & Honey Butter

Cindy Usevitch's
Grandma’s Buns

1 ½ tsp salt
3 cups hot water
½ cup oil
¾ cup sugar
3 cups bread flour

Mix until smooth. Add 3 eggs and beat the heck out of them! Sprinkle 2 Tbsp yeast on top. Mix well. Keep adding bread flour a bit at a time until the dough cleans the sides of the bowl. (about 5-6 cups?) Cover and let stand for 15 minutes, then stir it down. Do this again every 15 minutes until it’s been an hour. Shape into rolls, let rise 30 to 60 minutes. Bake at 350 degrees for 15-20 minutes. Cool on a rack. These freeze well.

Honey Butter

1 cup butter (the real stuff) softened, but not too soft
½ cup honey
1 tsp cinnamon

Mix all together with a hand mixer until fluffed a bit. Mmmm.

Easy Cheese Danish

Dana Fuller's
Easy Cheese Danish

8 oz. cream cheese, room temp
1/3 C. sugar
2 egg yolks, room temp
2 T. ricotta cheese
1 t. vanilla
¼ t. salt
1 T. grated lemon zest (2 lemons)
2 sheets (1 box) puff pastry, defrosted
1 egg beaten with 1 T. water for egg wash

Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Cream the sugar with the cream cheese until smooth. Add yolks, ricotta, vanilla, salt and zest until just combined. Don’t whip.
Unfold one sheet of puff pastry onto lightly floured surface and roll it slightly with a lightly floured rolling pin. Cut into equal size squares. Do the same with the next sheet. Place a heaping spoonful of filling into the center of each square. Brush the border of each pastry with egg wash and fold opposite corners to the center. Brush top with egg wash and place pastries on prepared pan. Refrigerate filled danishes for 15 minutes. Bake for 20 minutes rotating the pan once during baking until puffed and brown. Serve warm.

Chinese chicken pasta salad

Dana Fuller's
Chinese chicken pasta salad
(from Evisa's Baby Shower)

Dressing: Salad:
2/3 C. soy sauce 1 bag baby spinach
6 T. sugar 12 oz. bag bowtie pasta
2/3 C. rice vinegar ¼ C. chopped cashews
½ C. canola oil 1 rotisserie chicken shredded
½ t. salt 1 C. green onions
½ t.pepper 1 can mandarin oranges
¼ C. parsley

Marinate cooked chicken in dressing for at least 2 hours or overnight. Add to salad ingredients, mix and enjoy.

Pumpkin cookies

Kathy Miller's

Pumpkin cookies

1 box spice cake mix
1 small can pumpkin
1 cup Chocolate chips

Mix cake mix and pumpkin together.
Add chocolate chips.

Bake 375* about 10 minutes

Spinach Ricotta Pie

Julie Marchant
Spinach Ricotta Pie
1 pie crust uncooked
1 lb. fat-free ricotta cheese
3 eggs, beaten
1 pkg. frozen, chopped spinach (thawed and drained)
1 Tbsp. dried parsley
1 small onion, finely chopped
dash of freshly ground pepper
1/2 tsp. salt
1/2 tsp. dried basil
3 Tbsp. whole wheat flour
1/2 c. grated cheddar cheese
1/2 c. parmesan cheese
dash of nutmeg
1 c. light sour cream
paprika

Line pan with pastry. Saute seasonings with onions, parsley and spinach in 1/2 Tbsp. olive oil. Combine onion/spinach mixture with cheeses, eggs, flour and nutmeg; mix well and fill pastry-lined pie pan. Top with sour cream, spreading to edges of pan. Sprinkle with paprika. Bake at 375* for 35-40 minutes, or until set and firm. Cool on wire rack for 15 minutes before serving. (Yields 4-6 servings)

Quick Chix Soup

Arian Hatch's

Quick Chix Soup

¾ lb chix cut into cubes ¼ t pepper
1 dried bay leaf 1 c uncooked rotini pasta
1 c frozen peas 2 celery stalks sliced
2 carrots, sliced 1 onion, chopped
2 garlic cloves, chopped 4 cans 14 oz chix broth
1 t parsley flakes 1 t dried thyme

Heat all ingredients except pasta. Stir in pasta. Heat to boiling. Reduce heat, simmer uncovered 10-15 minutes or until tender. Discard bay leaf.

Tex Mex Cream of Chicken Soup

Arian Hatch's

Tex Mex Cream of Chicken Soup

½ lb ground turkey ¼ c. chopped onion
2 cloves garlic 2 c milk
1 can cream of chix soup 1 7 oz. can corn w/ sweet peppers
1 chopped tomato 1 4 oz can diced green chilies
2 T chopped cilantro 1 c. shredded Mont. Jack cheese

In saucepan cook turkey, onion & garlic until browned. Drain fat. Stir in milk, soup, corn, tomato, peppers, and cilantro. Bring to boil. Reduce and simmer for 5 minutes. Add cheese and cook till melted.

Molasses Spice Cookies

Arian Hatch's

Molasses Spice Cookies

1 ¾ c flour 1 t. baking soda
1 t ginger 1 t cinnamon
¼ t cloves ¼ t. salt
1 c sugar ¾ sugar
¾ c butter 1 egg
¼ c molasses
White chips and chopped walnuts (opt)

Combine dry. Beat sugar and butter – add egg and molasses. Beat in flour mixture. Chill 20 minutes. Roll into balls. Roll in walnuts. Bake 9-11 minutes at 375. Cool on sheets for 2 minutes before removing.

Peach Dessert

Arian Hatch's

Peach Dessert
1st layer
1 c flour ¼ c brown sugar
½ c chopped nuts ½ c melted butter
2nd layer
6 oz cream cheese 2 T milk
2 T sugar ½ tub cool whip
3rd layer
Peaches w/ lemon & sugar
4th layer
Small pkg vanilla pudding 1 c milk ½ tub cool whip

Refrigerate

Crock Pot Enchiladas

Arian Hatch's

Crock Pot Enchiladas

1 lb hmbrgr or chix, browned 6 tortillas, cut in strips
1/3 c. chopped onion 1 can tomato sauce
¼. t. chili powder 1 can stewed tomatoes
½ t. salt ¼ c. salsa
¼ t. garlic powder 1 ½ c. cooked rice
¼ t. pepper

Mix hamburger, onions, chili, salt, garlic, and pepper. Separately combine tomato sauce, tomatoes, salsa, and rice. Spray crock pot and layer with half tortillas, half meat, and half sauce. Repeat and top with grated cheese. Cook low for 2-3 hours.

Grilled Lemon & Herb Salmon Packets

Arian Hatch's

Grilled Lemon & Herb Salmon Packets

2 c uncooked instant rice 1/ 2 t salt
1 can 14 oz. chicken broth 1/3 c chopped chives
1 c matchstick – cut carrots 1 t lemon pepper
4 salmon fillets
lemon or lime

Spray sheets of foil with cooking spray. Mix rice & broth in medium bowl. Let stand 5 minutes. Stir in carrots. Place salmon on center of each foil. Sprinkle with seasoning. Top with chives and lemon slices. Spoon rice mixture. Fold foil with extra room for air. Grill for 11-14 minutes.

Peach Muffins

Arian Hatch's

Peach Muffins

1 ½ c flour 1 egg
½ c sugar 3 peaches
½ c brown sugar
1 ½ t. cinnamon
3 t. baking powder
½ c shortening
½ c. water

Combine dry. Mix in shortening. Add water & egg. Fold in peaches. Bake at 375 for 15-20 minutes

Whole Wheat Blender pancakes

Arian Hatch's

Whole Wheat Blender pancakes

*Do not double*
1 ¼ c. milk
1 c. whole wheat
Blend 5 minutes

2 eggs
2-3 T. honey
2 T. oil
Add and beat 30 seconds

1 T. Baking powder
Mix through

Zucchini Quiche

Arian Hatch's
Zucchini Quiche

2-3c thinly sliced zucchini
1 small onion, chopped
4-5 eggs
1/2 c bacon, cooked and chopped (opt)
1t parsley
1/4c Parmesan
1/2c olive oil
salt and pepper

Mix ingredients. Poor in greased pan.
Bake at 350 for 30 minutes

Crock Pot Sweet Potatoes

Arian Hatch's
Crock Pot Sweet Potatoes

6 Medium yams - peeled & cubed
1 1/2 c applesauce
2/3 c brown sugar
3t butter, melted
1t cinnamon
1/2 c nuts, chopped

Place sweet potatoes in pot. Mix other ingredients and spoon over yams.
Cook on low 6-8 hours. Sprinkle with nuts

Quick Fruit Cobbler

Arian Hatch's

Quick Fruit Cobbler

1 can fruit

1 C Bisquick

1/4 c milk

1t sugar

1t butter

Bake at 400 for 20 Minutes

Cream Cheese Frosting

Arian Hatch's

Cream Cheese Frosting

2C Powdered Sugar

3 oz Cream Cheese

1/2 cube butter

1t vanilla

Broiled Tilapia Parmesan

Arian Hatch's

Broiled Tilapia Parmesan

2lbs. Tilapia

1/2 C Parmesan

1/4 C Butter

3t Mayo

2t lemon juice

1/4t basil

1/4t pepper

1/8t onion powder

1/8t celery salt

Preheat broiler. Grease Pan. 2 Minutes each side. Top with topping. Cook till Flakey.

Super Healthy Smoothies

Dana Fuller's

Super Healthy Smoothies

1 ½ C. plain yogurt

1 handful baby spinach

2-3 C. frozen berry medley or other fruit

1 T. flax seeds

1 or 2 bananas or oranges or 1 of each

(Feel free to change quantities of ingredients to your liking. I just guessed)

Blend all ingredients together. You get calcium and the healthy cultures from the yogurt, more calcium and vitamins from the spinach, antioxidants and vitamins from the fruit and fiber and omega-3 from the flax seeds as well as potassium and vitamin C from the other fruit.

If you don’t have yogurt you can add a little apple juice instead. It will make a much sweeter version of the smoothie.

Cheddar Cheese Bread

Valerie Miller's

Cheddar Cheese Bread

1/2 cup luke warm water,

2 pkg yeast,

4 cups bisquick (my personal friend)

4 oz sharp cheddar cheese, grated

1 can 10 3/4 oz onion soup.

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Preheat oven to 375, Grease and flour 3 loaf pans.

Mix 1/2 cup water with the yeast. In another bowl combine bisquick and cheese.

Add the onion soup to the yeast mixture.

Combine the two mixtures.

Put 1/2 inches of water in a pan and bring to a boil.

Turn stove off and put pan lid upside down on pan.

Sit bowl of bread mixture on top of pan for 30 minutes, covering it with a towel.

Put bread into pans. Bake at 375 for 40 to 50 minutes.

Homemade Bread

Michelle Tucker's

Homemade Bread

From start to finish in 1 hour-

One simple recipe-50 ways to use it

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10 1/2 cups white BREAD flour (do not use all-purpose)

or wheat flour1/2 cup sugar (or 1/3 honey)

1 TBS salt

3 rounded tablespoons saf-instant yeast

3 TBS liquid lecithin*

4 cups hot tap water

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Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel.

Let raise 25 minutes.

Bake at 350 for 25 minutes.

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This recipe makes 4 loaves of bread.

*Squeeze or pour approximately 3 TBS of lecithin directly into the bowl. Do not measure.For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and 1 additional TBS lecithin. Mix for 10 minutes.

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You can use this recipe for:

french bread (spray with water for crustier crust)

baguettes braided loaves (seasonings or glazes)

dinner rolls (16 per loaf)

butterflake rolls (in a muffin tin)

hamburger and hot dog buns (6-8 per loaf)

hogie buns (6 per loaf)

soup bowls (3-4 per loaf)

sheet bread sticks

cut & twisted breadsticks

pizza crust

calzones

Navajo tacos

scones

cinnamon rolls

cinnamon twists

orange rolls

tortillas

croutons

and even more varieties of bread stuff!

Baked Chicken with Cheese

Michelle Tucker's

Baked Chicken with Cheese

skinless chicken

1 package saltine crackers (Ritz crackers work well too)

1 cup powdered parmesan cheese

1 tsp. garlic

salt

Butter

Preheat oven to 325. Cover a large cookie sheet with foil and spray with cooking spray. Crush crackers in a Ziploc bag using a rolling pin. Add cheese and garlic salt and mix together. Melt a cube of butter. Dip chicken pieces in butter and then put in Ziploc bag to coat each piece. Place on cookie sheet. Place a loose tin foil tent over the chicken and seal around edges. Bake for 1 hour at 325, and then at 300 degrees for the 2nd hour. During last half hour, take off tin foil to brown and crisp chicken. Recover when out of oven to keep warm.

Chicken Caesar Wraps

Michelle Tucker's

Chicken Caesar Wraps

1/2 cup Caesar dressing

1/2 cup grated parmesan cheese

1 tsp lemon juice

1 garlic clove, minced

1/4 tsp pepper

1 package cream cheese, softened

3 cups Romaine lettuce

1/2 cup diced sweet red pepper

1 can olives, diced

5 flour tortillas

1 3/4 cup chicken, cooked and cubed

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1. Combine dressing, cheese, lemon juice, garlic, and pepper.

2. In separate bowl, beat cream cheese until smooth.

3. Add half dressing mixture to cream cheese, mix well.

4. In large bowl, combine lettuce, pepper, and olives.

5. Add remaining salad dressing to lettuce and toss to coat.

6. Spread 1/4 cup cream cheese mixture on each tortilla.

7. Top with lettuce mix and sprinkle with cheese.

Ziplock Omelets

Michelle Tucker's

Ziploc Omelets

Put out a variety of ingredients such as...

shredded cheese,

diced ham,

crumbled bacon,

chopped onions,

green peppers,

tomatoes,

hash browns,

salsa,

salt,

pepper,

etc.

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Have everyone write their name on a quart-size Ziploc FREEZER bag with permanent marker.

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Crack 2 eggs into the bag and shake bag to combine them. Add ingredients of choice. Make sure to get the air out of the bag and zip it up.

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Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. After boiling, open the bag and the omelet will roll out easily. Be prepared for everyone to be amazed!

Island Pork Tenderloin

Michelle Tucker's

Island Pork Tenderloin

2 tsp salt

1/2 tsp black pepper

1 tsp cumin

1 tsp chili powder

1 tsp cinnamon

2 pork tenderloins (2-2.5 lbs)

2 TBS olive oil

1 cup packed DARK brown sugar

2 TBS finely chopped garlic

1 TBS Tobasco sauce

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Preheat oven to 350. Make spice rub with first 5 ingredients. Rub on pork. Heat oil in pot then brown pork. Put sugar, garlic, and Tobasco in bowl and pat into pork. Put in oven and roast for 30 minutes, then let stand for 10. Cut and serve. (You can pour the extra juice over the meat.)

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Serve with...

Cocunut Rice

1 cup Jasmine rice

2 cups (1 can) coconut milk

3/4 cup sugar

3/4 cup milk

HomeMade Oreo's

Michelle Tucker's

Homemade Oreos

1 package Super Moist Chocolate Fudge cake mix

1/2 cup margarine, melted

1 egg

1 carton whipped vanilla frosting

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Pre-heat oven to 350. (You're not actually making the cake mix, so don't even look at the box! You just want the mix in the bag.) Combine all of the ingredients. Shape into 1" balls and place on ungreased cookie sheet. Bake 9-10 minutes. Cool and spread frosting between 2 cookies.

Cinnamon Carrots

Michelle Tucker's

Cinnamon Carrots

1 package baby carrots

1/2-3/4 cups water

2 tsp cinnamon

1 TBS sugar1

/2 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

dash of dill weed, dried

dash of Italian seasoning, dried

2 TBS butter

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Put carrots in microwavable dish. Combine ingredients, except butter, and stir. Top carrots with butter. Cover and microwave for 10 min. Stir. Makes a great side dish!

Texas Caviar

Michelle Tucker's

Texas Caviar

6-8 Roma tomatoes

2 large green bell peppers

1/2 red onion, minced

1 can black eyed peas, drained and rinsed

1 1/2 cups frozen corn kernals

1/2 bunch fresh cilantro, chopped

salt to taste

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Dressing:

1/2 bunch fresh cilantro

juice of 2-3 limes

1/4-1/2 cup olive oil

salt and pepper

1 TBS sugar

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Mix chopped veggies and cilantro in large bowl. Blend dressing ingredients in blender until smooth. Pour and toss with veggies. Serve with tortilla chips. A perfect appetizer or snack. It's so good it's addicting!!!

Pepper Jack Potato Soup

Michelle Tucker's

Pepper Jack Potato Soup

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1 pint Half & Half

2 cans cream of celery soup1

8 oz. carton sour cream

1 8 oz. block pepper jack cheese

2 cans chicken broth (garlic flavored is tasty, or you can add minced garlic)

4 lbs. potatoes

1 package bacon, crisped and torn into little pieces

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Cube potatoes into bite sized pieces.

Cook potatoes in chicken broth and cream of celery until tender, but not mushy.

(Do NOT drain.)

Grate cheese and add to potatoes.

Stir cheese until melted.

Add half & half, sour cream, and crisped bacon.

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Cook on low temperature, stirring often.

Cook until hot and serve! I usually add a little bit of pepper on top.

Honey Lime Chicken Enchiladas with Cilantro Lime Rice

Michelle Tucker's

Honey Lime Chicken Enchiladas with Cilantro Lime Rice

6 TBS honey

5 TBS lime juice

1 TBS chili powder

1/2 tsp garlic powder

1 lb. chicken, cooked and shredded (2-3 large breasts)

4-6 flour tortillas monterey jack cheese, shredded (you can use any kind of cheese)

16 oz. green enchilada sauce

1. Mix together honey, lime juice, chili powder, and garlic together and toss with chicken. Let it marinade for a few minutes.

2. Pour about 1/2 cup enchilada sauce on bottom of 9x13 pan.

3. Fill tortillas with chicken and cheese and put in pan.

4. Pour remaining enchilada sauce over tortillas and sprinkle with cheese.

5. Bake at 350 for 30 minutes until brown/crispy on top.

Cilantro Lime Rice:

2 cups hot cooked rice

2 small limes, juiced

1/2 cup cilantro, chopped

1 tsp salt

Mix.

It's the best to eat a bite of enchilada with a bit of rice! Yummy! It's a flavor explosion in your mouth!

Tater-Topped Casserole

Delicious, Kid Friendly, and Easy to Make!!

Tater-Topped Casserole

What You Need
1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables
1 cup KRAFT Shredded Cheddar Cheese
1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets

Make It
HEAT oven to 375ºF. Brown meat with onions in large skillet, stirring occasionally; drain. Spoon into 2-qt. casserole dish. *(I added chopped green onions to meat as well)
MIX soup and milk; pour over meat mixture. Top with layers of vegetables, cheese and potatoes.
BAKE 45 min. or until potatoes are golden brown and casserole is heated through.

Thank you www.kraftfoods.com

Ginger Chicken & Vegetable Packets

Sara Jensen's

Ginger Chicken & Vegetable Packets

4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
1/3 cup teriyaki sauce
1 tablespoon Oriental sesame oil
1 teaspoon grated fresh ginger
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds), cut in 1/2–inch strips
2 cups small broccoli florets
1 medium red bell pepper, cut in chunks
1/4 pound fresh mushrooms, quartered
Hot cooked rice

PREHEAT oven to 450°F or grill to medium-high. Combine teriyaki sauce, sesame oil and ginger. Add chicken and vegetables; toss until evenly coated.

CENTER one-fourth of chicken mixture on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.

BRING up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets.

BAKE 15 to 18 minutes on a cookie sheet in oven
OR GRILL 12 to 14 minutes in covered grill. Serve over rice.

Number of Servings: 4

Italian Chicken

Stephanie Newitt's

ITALIAN CHICKEN

½ cup Italian seasoned bread crumbs
4 boneless skinless chicken breast halves
4 Tbsp. butter, melted

2 cups meatless spaghetti sauce
1 cup (4 oz.) shredded mozzarella cheese
Hot cooked fettuccine or pasta of your choice

Preheat oven to 350°F.
Spray 9x13” baking sheet with non-stick spray.
Put the bread crumbs in a small bowl. Put melted butter in another small bowl.
Pound chicken breasts to even thickness. Cut each breast in half.
Dip chicken in melted butter then coat with bread crumbs. Bake for about 25 minutes, until juices run clear.
Meanwhile, cook pasta.
Heat the spaghetti sauce.
Spoon spaghetti sauce over chicken; sprinkle with mozzarella and/or Parmesan. Serve with pasta. Yield: 4 servings.

Cheese Lover's Pasta Roll Up's

What was for dinner last night at the Wendelschafer's home.

Delicious and simple to make!

Total Time:
1 hr 15 min

What You Need!
1 egg, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend
4 green onions, chopped
1 Tbsp. Italian seasoning
1 jar (26 oz.) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup KRAFT Grated Parmesan Cheese

*I added ground beef to my pasta sauce to add a protein to the dish (optional)

Make It!
HEAT oven to 375ºF.
MIX first 5 ingredients until well blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.

**Thank you www.kraftfoods.com**

*~*An Idea*~*

I wanted to create a way for all the ladies in the ward to share their most loved and delicious recipes! There has been so many times when I've heard or said, "Will you share the recipe to that?" There are so many talented chefs in this ward and I personally would love to for those to share. I wouldn't call myself a very daring chef.. I like to stick to what I know is good but, after tasting something new at a party or event I would love to try for myself. So for those interested just e-mail me at Michelle3721@hotmail.com your favorite recipes and I will post them here to share with everyone!!! Share your comments... on the side in the chat box request for recipes you tasted or just add comments! If you also are interested in receiving an e-mail every time a new post is added just e-mail and let me know and I will add you to the list! I am really excited about this and hope everyone catches on and uses it!! Share with everyone... doesn't just have to be a ward thing!!! Thank you ladies!! Happy cooking!