Ranch Dressing/Dip

February's Relief Society Announcement

Ranch Dressing/Dip

1/2 cup mayonnaise

1/2 cup whole yogurt

1/4 cup 2% Milk

2 tbsp chopped celery leaves

1 1/2 tbsp chopped fresh dill

1 1/2 tbsp diced onion

1 clove garlic, diced

1 tsp Dijon mustard

2 tsp lemon juice

S & P to taste

Dice and chop all the solids.

Combine all ingredients in a bowl and mix well.

For best results, chill the dressing/dip for an hour and taste

to adjust seasonings, if necessary.

It's great on salads and chicken wings and superb as a dip!

Enjoy!

Christie's Baked Ziti

Christie's Baked Ziti

donated by Jamie Butler

1 lb. box of Ziti noodles (I always use Rigatoni)
1 onion, chopped
1 lb. ground sausage (or you can use ground beef)
2 jars of spaghetti sauce
6 oz. package of sliced provolone cheese
1 1/2 cups of sour cream
6 - 8 oz. of mozzarella cheese
2 tbsp. Parmesan cheese

Boil pasta approx. 8 minutes -- until just tender. Brown the meat and the onions. Combine the meat/onion with the jars of sauce. Start layering in a deep pan (you have to use some sort of deep bake ware -- a standard 9 x 13 is not deep enough). Put in half of the pasta, all of the provolone, all the sour cream, 1/2 of the meat sauce, the rest of the pasta, all of the mozzarella, the rest of the sauce, and then sprinkle the Parmesan on top.

Bake at 350 for 30 minutes.
It's delish!

Velveeta Cheese Chicken Pasta

Michelle Wendelschafer's

Velveeta Cheese Chicken Pasta

I tried something new tonight... and thought it turned out pretty good...

Ingredients

Pasta

Cubed Chicken

approx. 2 cups velveeta cheese (cut up in cubes)

1 green bell Pepper (diced)

approx 1 1/2 cups of your favorite Salsa

1 can of corn

Directions: Kinda easy but cook the pasta then add cooked chicken and other ingredients and just continue to stir until the velveeta cheese is melted and add salsa or more cheese if needed.

Enjoy!

Chicken Tortilla Soup

Dana Fuller's
Chicken Tortilla Soup

2 TB olive oil

1 chopped onion
1 red bell pepper, chopped
1 TB minced garlic
1 7-8 oz. can diced green chilies
1 rotisserie chicken from Costco (the grocery store ones are so scrawny) shredded 1 (32oz) can diced tomatoes with juices
1 (16 oz) can corn, drained
8 C. chicken broth
2 C. pepper jack cheese
cilantro,
avocado
tortilla chips

Saute onions, garlic, chilies and bell pepper in olive oil in a large saucepan or stock pot. Add tomatoes, corn, chicken broth, cilantro, chicken, salt and pepper to taste. Heat thoroughly until hot. Dice up an avocado or two and add to the soup. It doesn't turn brown.

To serve: Place a handful of tortilla chips in the bottom of a bowl. Ladle soup on top.
Sprinkle with pepper jack cheese and enjoy

Slow Cooked BBQ Chicken

Slow Cooked BBQ Chicken

Michelle Wendelschafer

(not the best picture... but you get the point.)

Ingredients

*Fresh Chicken thigh & leg meat

(cheaper and more flavorful than breast meat)

*BBQ Sauce

Directions

Step 1 - In a very hot deep pot with a little EVOO I browned the skin of the chicken (2-3 minutes on both sides)

Step 2 - Put browned chicken in crock pot (high heat - 3 hours... low heat - 5-6 hours)

Step 3 - Cover chicken with your favorite BBQ sauce

Step 4 - Top it and Walk Away (My favorite part) and let it flavor your kitchen!

Step 5 - After the 3-6 hours... the chicken will just fall off the bone.. Delicious!

*Have it just the chicken with sides...

*Make BBQ Chicken sandwiches...

Enjoy!!

Cheesy Potatoes

Cheesy Potatoes

January Relief Society Announcement

32 oz pkg hash browns, thawed

1 can Cream of Chicken Soup

2 1/2 Cup Grated Cheese

16oz Sour Cream

1 1/2 cubes Butter, melted

1/3 Cup grated Raw Onion

2 Cup Crushed Corn Flakes

3/4 Cup Melted Butter

Pour hash browns in a very large bowl.

In a smaller bowl, mix soup, sour cream, and onion;

add butter, then cheese.

Mix in Potatoes. Stir well.

Press flat into a 9x13 pan.

Bake at 350 for 1 hour.

Mix 3/4 Cup Melted Butter with corn flakes.

After the hour smooth corn flake mixture over the hot potatoes

and bake 30 minutes longer

Serves 8

Shredded Chicken Tacos‏

Shredded Chicken Tacos‏
Hayley Miller

(my beautiful sister n'law)

Things you'll need:
1 lb chicken breast, thawed
1 can Pace Pineapple Mange Chipotle Salsa
1 red pepper, diced

Step 1: Thaw your chicken.
Step 2 :Get your crockpot out, plug it in, and turn it on high.
Step 3: Add your chicken to the crockpot.
Step 4: Add the entire jar of Pineapple Mango Chipotle Salsa.
Step 5: Stir the chicken and salsa, so all of the chicken is evenly covered.
Step 6: Cook on high, in the crock pot for 5-6 hours, or on low for 8-9 hours, stirring occasionally.
Step 7 :Dice your red pepper.
Step 8: When your chicken is done cooking, shred it with two forks until it is your desired consistency. The chicken should be quite tender and shred easily.
Step 9 : Remove your chicken from your crockpot and put it in a fry pan on the stove top. Add diced red peppers and fry for 10 more minutes.
Step 10: Dice your tomatoes and lettuce, and warm your taco shells in the oven.

Enjoy!

Apple Caramel Crunch

Apple Caramel Crunch

Valerie Miller

(My delicious Grandma)

CheeseCake Filling (WalMart)

Caramel Topping

Crushed Heath Bar topping (find in baking isle)

Spread the Cheesecake filling on bottom of platter

Then drizzle the caramel syrup over

Next sprinkle the heath bar toppings

Arrange sliced apples around platter.

Dip and Enjoy!!!

Cranberry Relish

Cranberry Relish

Valerie Miller

(My Delicious Grandma)

1 Bag Fresh Cranberries

2 Medium Oranges, peeled, seeded

(remove as much of the pith as possible)

Add some pecans, if desired

Put all in food processor

&

add sugar to taste (approx 1/4 cup)

Refrigerate... gets better over time...