Neely Ward Recipes

Stuffed Cabbage

2010-11-18T17:39:00.001-08:00

What’s for dinner tonight???

Sandra Lee’s

Stuffed Cabbage

Ingredients

1 large head green cabbage, cored removed
1 pound lean ground beef / I used Ground Turkey instead…
1/3cup converted rice - Uncle Ben's
1 (1.5-ounce) packet meatloaf seasoning (recommended: McCormick)
2 eggs
1 1/2 cups frozen chopped onions - Ore-Ida
1 (26-ounce) jar pasta sauce (recommended: Newman's Own)
2 (14.5-ounce) cans diced tomatoes with green peppers, celery and onion

Directions

Preheat oven to 350 degrees F.

Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.

Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.

Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.

Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.

In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.

Serve hot with sauce.

* I topped ours off with Mozzarella Cheese. Delicious.

Turtle Pumpkin Pie

2010-11-10T14:47:00.001-08:00

What You Need

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Note: Store leftover pie in refrigerator.

Applesauce Muffins

2010-11-08T13:28:00.001-08:00

Easy Applesauce Muffins

Last week I made Crockpot Applesauce (see previous posts..) and I knew the kids weren’t eating it fast enough so I found this great recipe for muffins. They are Delicious and the kids love them. The applesauce makes the muffins so moist! Super Easy~!

Ingredients

6 tablespoons butter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon

1/2 teaspoon salt
2 eggs
2/3 cup brown sugar
1 1/2 cups chunky applesauce

Instructions

Kids' Cooking Skills: Use this recipe as an opportunity to teach your kids how to mix wet and dry ingredients, scoop batter into muffin tins, and test for doneness.
Heat the oven to 375 degrees. Line a 12-cup muffin tin with bake cups and set aside.
In a small microwave-safe bowl, melt the butter on high for about 30 to 60 seconds; set aside to cool slightly.
Sift together the flour, baking powder, baking soda, cinnamon, and salt into a large mixing bowl. When mixing dry and wet ingredients for muffins, gently stir just until the flour disappears. This will produce muffins with a nice crumbly texture.
In another large bowl, whisk together the eggs and brown sugar. Stir in the applesauce and melted butter until the mixture is smooth. For mess-free muffins, use an ice-cream scoop to spoon the batter into the bake cups.
Pour the apple mixture over the flour mixture. Mix with a wooden spoon until combined (it's ready when you can't see any traces of flour).
Fill the bake cups about two-thirds full with batter. Bake for 20 minutes or until light brown.
Have your kids test for doneness by inserting a knife in the middle of one muffin. If it comes out clean, the muffins are ready to eat. Makes 12.

I found this recipe at:

http://familyfun.go.com/recipes/easy-applesauce-muffins-683188/

Potato Soup with Shrimp

2010-11-06T15:20:00.001-07:00

Paula Deen’s

Potato Soup with Shrimp

Ingredients

1/2 stick butter
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 cups salted water
1 pound medium shrimp
Crumbled bacon bits, for garnish
Grated sharp Cheddar, for garnish
Dill sprigs, optional garnish

Directions

In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.

In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Cook's Note: If you don't have access to shrimp, use corn.

Chicken Tin Foil Dinner

2010-11-04T18:16:00.001-07:00

Chicken Tin Foil Dinner

What You Need

1 small boneless skinless chicken breast half (1/4 lb.)

1 pineapple ring

1 green pepper ring

1 Tbsp. KRAFT Original Barbecue Sauce

Instead of BBQ Sauce I use Panda Express’ Orange Sauce… Gives it a fun kick. Delicious!

Make It

HEAT grill to medium heat. Place chicken in center of large sheet of heavy-duty foil; top with remaining ingredients.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

GRILL 15 min. or until chicken is done (165ºF). Cut slits in foil to release steam before opening packet.

We serve it with Couscous or Rice.

Mile-High Enchilada Pie

2010-11-03T17:49:00.001-07:00

Mile-High Enchilada Pie

I made this today. Super Easy and EASY clean-up!!

INGREDIENTS

8 (6-inch) corn tortillas

1 jar (12 ounces) salsa

1 can (15-1/2 ounces) kidney beans, rinsed and drained

1 cup shredded cooked chicken (I used a Rotisserie chicken from Sam's Club)

1 cup shredded Pepper Jack Cheese

PREPARATION:

Slow Cooker Directions

Prepare foil handles for slow cooker;* place in slow cooker. Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with tortilla and cheese.
*To make foil handles, tear off 18x2-inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier.
Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Pull out by foil handles. Garnish with fresh cilantro and slice of red pepper, if desired.

We added Sour Cream to top our slices! Delicious!

Taco Casserole

2010-11-03T10:17:00.001-07:00

Taco Casserole

1 1/2 lbs. lean ground beef or turkey

1/4 cup Taco seasoning mix

1 15-16oz can pinto beans, drained and rinsed

1 15oz can tomato sauce

1 11oz can corn, drained

1 cup shredded cheddar cheese

1 cup coarsely crushed tortilla chips

Assorted Toppings: sour cream, sliced green onions, shredded lettuce and chopped tomatoes, chopped onions.. (all optional)

Preheat oven to 400 degrees

Brown meat in a large skillet, Drain off fat.

Stir in seasonings mix, beans, tomato sauce and corn ( I also added chopped onion) Bring to boil. Reduce heat to low, simmer for 5 minutes.

Spoon mixture into a 2-quart baking dish. Sprinkle with cheese and tortilla chips.

Bake for 5-10 minutes, or until the cheese is melted.

Serve with assorted toppings, if desired.

This recipe comes from the Costco Cookbook that you can find online

http://www.costcoconnection.com/connection/2009cookbook/#pg1

BBQ Pasta

2010-11-03T10:07:00.001-07:00

I found this recipe in a children’s cookbook. They suggested using Wagon Wheel Pasta for fun. But I couldn’t find any…

1 lb Lean Ground Beef or Ground Turkey

2 cups Wagon Wheel pasta or Rotini

1 Can (14. 1/2 ounces) stewed Tomatoes

* I add a can of diced green chilies

1 1/2 cups of Water

1 Box (10 ounces)frozen or 1 can of Corn

1/2 cup BBQ Sauce (My favorite is Sweet Baby Ray’s)

Salt and Pepper to taste

- In large skillet, cook meat over medium heat, until browned.

-Stir in pasta, tomatoes, chilies (opt), water, corn and BBQ sauce; bring to boil.

-Reduce heat to low; cover and simmer 15-20 minutes or until pasta is tender, stirring occasionally. Season with salt and pepper.

Serving suggestion: Serve with Corn bread or corn Muffins.

Serves: 4-5

Crockpot AppleSauce

2010-11-03T09:42:00.001-07:00

Crockpot Applesauce

10-12 apples (medium to large in size)

1/2 cup water

1/4 cup sugar

1 tsp cinnamon.

Core your apples and cut into chunks...really any size chunks will do. You can peel the apples first if you like but I don't cause if you cook them in the crockpot the skins mostly dissolve. Plus, why not get a little more fiber into your diet!?! Mix your apples chunks, sugar and cinnamon together and pour into your crockpot.

Add the water and cook on low for 8-10 hours or high for 4-5. You may need to mash up the apples a little depending on how chunky you want it!

This is super yummy served warm with vanilla ice cream or of course just as lovely served cold as is!

Baked Beans

2010-09-24T20:29:00.001-07:00

Kathy Miller’s

Baked Beans

1 Chopped onion

10 slices Bacon (regular or turkey)

(chop bacon and sauté with onion in pan)

then add

½ lb ground beef

Then add all 3 things to crock pot with…

2- 16 oz can of Vegetarian baked beans in tomato sauce (AKA…pork and beans)

2- 16 oz Baked Beans (not in tomato, Bush’s baked beans)

1- 16 oz Red Kidney Beans

15oz Butter Beans

1 cup Tomato Sauce

¼ cup Brown sugar

1 tsp. Maple extract

4 tsp. Liquid smoke (optional)

The Longer you let slow cook, the better :)

Chicken Enchiladas with Tomatillo Sauce

2010-08-15T20:34:00.001-07:00

Chicken Filling:

Mix together 4 cups shredded or chopped cooked chicken, 2 cups shredded Jack cheese, 1 (7oz) can diced green chilies, 1 1/2 dried leaves. Salt to taste.

Sauce:

1 1/2 lb. Fresh tomatillos or 2 (13 oz) cans tomatillos

2 Green chilies, charred, peeled and seeded

2 Jalapeno chilies, partially seeded, veins removed

2 Garlic cloves

1/2 C. Chicken Broth

1/4 C. Rice Vinegar

1 Tbsp. Light Oil

1 Tsp. Ground Cumin

1/4 to 1/2 C. Cilantro, snipped

Salt to Taste

2 Tbsp. Lime Juice

1 Tsp. Sugar

After removing dry husks from tomatillos, rinse them well under warm water to remove some of the stickiness. Cut into quarters. Cut Chiles and Jalapenos into pieces. Add Garlic and chop to a coarse puree using the pulse button of the food processor. Place mixture in saucepan and simmer everything except cilantro, 12-15 minutes.

Heat 12 corn tortillas wrapped in foil in 350 degree oven for 10-15 minutes or until hot and softened. Fill each tortilla with some chicken mixture and about 1 tablespoon of sauce. Roll, place seam side down in greased baking dish. Continue using all chicken and tortillas. Pour remaining sauce over enchiladas. Top with additional cheese. Bake at 350 degrees for 20 minutes.

Just before serving, place spoonful of green onion, sour cream and sauce over each serving.

Chili Verde

2010-08-15T20:25:00.001-07:00

4 TB Olive Oil

2 2/3 lb. Ground Turkey breast or Chicken breast

4 TB Hot Sauce

5 TB Ground Cumin

3 TB Montreal Steak Seasoning

2 Jalapenos seeded and chopped

6 Garlic Cloves, chopped

2 Small White Onion, chopped

2 Small Zucchini

2 Small Yellow or Green Bell Pepper

24 Tomatillos, husks removed

5 TB Cilantro, chopped

3 TB Fresh Thyme leaves or 2 t. dried

Shredded Pepper Jack Cheese

4 Scallions, chopped

Corn Chips for scooping or tortillas for burritos

Heat a deep skillet over med-high heat and add oil and turkey/chicken. Season meat with cumin, hot sauce and grill seasoning. Start to brown and crumble the meat and add jalapeno, garlic and onion to the pan. Chop and add zucchini and bell peppers to the pan. Let cook while you chop tomatillos. Stir them in and add cilantro, thyme and beans. Then cover the pot. Reduce heat to medium. Cook 5 minutes covered. Uncover and cook additional 3-5 minutes. Adjust seasonings.

Serves 6

Turkey and Pork Parmesan Meatballs

2010-08-15T20:14:00.001-07:00

1 lb. Parmesan Cheese

2 C. Chicken Broth or White Wine

1/4 C. Flour

2 lb. Ground Turkey

2 lb. Ground Pork

Chopped Fresh Oregano

Chopped Fresh Parsley

1/4 C. Garlic, minced

1/4 C. Onion, minced

3 Eggs, beaten

Salt and Pepper

Mix ingredients and roll into small balls. Bake or Pan fry. Depending on preference.

Turkey and Sun-Dried Tomato Pasta

2010-08-15T12:55:00.001-07:00

Ingredients

1lb ground turkey

Ground Cumin

1 small onion (minced)

1 green bell pepper (minced)

1 lb pasta (bowtie, medium sized)

1 jar of any pasta sauce

1/2 jar of Classico's Sun-dried Tomato Pesto (comes in 8.1oz jar)

1/4 cup of Sun-dried Tomatoes (drained/chopped up)

3-4 Fresh Basil Leaves

2 cups Mozzarella Cheese

There are just estimates of measurements... add as much or less as you like.

~*~

Chop onion and green bell pepper (fine chop), add to large sauté pan with 1tbs. EVOO. After 5 minutes add ground turkey. Season with Cumin, Salt and Pepper and a little bit of Red Pepper Flakes.

After fully cooked, add 1/2 of the jar of Classico's Sun-dried Tomato Pesto and then add your favorite pasta sauce until you like the consistency. Then add Sun-dried Tomatoes and chopped Basil Leaves.

Cook pasta al dente. And add to sauce. I then put everything in a baking dish, topped with Mozzarella Cheese (Parmesan would be good too...) and put under the broiler until cheese has melted.

Yummo!

Turkey Meatloaf with Sun-Dried Tomatoes

2010-08-14T14:11:00.001-07:00

1 1/2 TB olive Oil

1 Large Onion

3 Celery Stalks, Chopped

1 1/2 lbs ground turkey

1 1/2 C. Fresh breadcrumbs, make from soft white bread

2/3 C. Chopped, Drained oil packed sun-dried tomatoes

1/4 C. Milk

2 Eggs

2 tsp. Dried Sage

2 tsp. Dried Oregano

2 tsp. Salt

2 tsp. Pepper

Topping:

1/4 C. Brown Sugar

1/4 C. Catsup

1/2 tsp. Dried Mustard

Preheat oven to 375degrees. Heat olive oil and add onion to pan and saute 5 min. Add celery and saute for 15 min longer. Transfer to large bowl. Add all remaining ingredients except catsup to the veggies in the bowl. Mix thoroughly and transfer to a greased 9x5x3 pan. Bake for 1 hour. Brush with topping and bake 5 minutes longer or until 165 degrees. Cool for 5 min and serve.

Award Winning Strawberry Pie

2010-04-25T15:46:00.000-07:00

Evisa Given's

Strawberry Cream Pie
1st Place Pie at the Neely Ward's BBQ!

1 baked 8 or 9 inch pie shell
1 package vanilla instant pudding (small)
1 package Cool Whip
1 pint fresh strawberries, cleaned and sliced

In a deep bowl, mix pudding as directed; using only 1 cup milk. When thickened add 1 cup Cool Whip, then fold in strawberries. Toss lightly - turn into shell and chill. Top with remaining whipped cream and strawberries, if desired.

Baked Graham-Cracker crumb pie crust

for a 9 inch pie shell -

1 1/2 cups graham -cracker crumbs
6 Tbsp. butter or margarine (3/4 stick) melted
1/4 cup sugar

Preheat oven to 375 F. If you would like to make your own graham cracker crumbs, put the crackers in a blender or food processor, or place them in a sturdy plastic bag and roll into fine crumbs with rolling pin.

In a pie plate or bowl, mix crumbs with remaining ingredients. If you like, set aside 3 tbsp mixture for topping. With hand, press mixture onto bottom and up side of pie plate. Back crust 8 minutes, cool on wire rack. Fill as recipe directed.. top with reserved crumb mixture as garnish, if desired.

Super Easy and a Neely ward 'Best Pie contest winner!' :)

Oriental Burritos

2010-04-08T10:29:00.000-07:00

Oriental Burritos

by: Dana Fuller

~
1 lb. ground turkey
1/2 C. onion, diced
4 cloves garlic, minced
1/4 C. peanut oil ( I used way less and substituted olive oil)
1 16oz pack broccoli slaw
1/3 C. Szechuan stir fry sauce
1/2 t. five spice powder
1/2 t. garlic pepper (I used garlic salt and added 1/2 t. pepper)
dash of celery salt (I omitted)
2 C. monterey jack cheese
10- 10'' flour tortillas
~
Cook turkey, onion and garlic until done. Drain. Transfer to bowl. Heat 1 TB oil and stir fry broccoli slaw for 2 minutes. Add the meat and all the spices and sauce. Fill tortillas and roll like a burrito. Heat 2 TB oil in skillet. Cook burritos over med heat until golden on all sides.
~
Serve with sweet and sour sauce or other dipping sauce.

Elmo Birthday Cake

2010-02-24T14:50:00.001-08:00

Christie Perkes'

Elmo Birthday Cake

Pattern from coloring book (attached)
1 - 9 inch round, layered cake frosted.
Butter Cream Frosting:
2 sticks butter (can use 1/2 shortening)
4 cups powdered sugar
2 Tbls milk
1 tsp vanilla
(I made this recipe 1 1/2 times because I made 1/2 into chocolate to frost the cake. Add 4-6 Tbls of cocoa and 1 T. milk to make part of it into chocolate)

Use attached pattern of Elmo's face (or call Christie Perkes for a copy)
Cut out Elmo, his nose, and mouth (leave eyes)
Set Elmo pattern on cake and trace outline, nose, and mouth with a toothpick.
Use writing tip to trace black outline around face, eyes, nose, mouth (fill in mouth)
Use star tip to complete cake with white for eyes, orange for nose, and red for face.
Do a fun border with whatever is left in your tubes.
Have fun and remember, it is for a child who won't care if it's perfect!!
** I have the Wilton colors and a couple tips/bags if you want to borrow them.

Happy Birthday Ava!!!

Cinnamon Roll Sugar Cookies

2010-02-21T17:13:00.000-08:00

Cinnamon Roll Sugar Cookies
http://picky-palate.com/2010/02/11/cinnamon-roll-sugar-cookies-yes/

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
~
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Makes at least 6 dozen

Easy chicken Enchiladas

2010-02-03T17:53:00.000-08:00

Dana Fuller's
Easy chicken Enchiladas

1 Costco rotisserie chicken shredded
1/2 an onion, minced
1 C. cilantro minced
pepper jack cheese, shredded
cheddar cheese, shredded
1 jar of Trader Joes enchilada sauce
corn tortillas

I shred up the chicken and mix in the minced onion and cilantro. I then add some shredded pepper jack and cheddar cheese to the mixture. Add about 1/4 C of the sauce to moisten a bit. That is the extent of your filling.

I put a frying pan to med-high and add a T of olive oil. I then saute each side of the corn tortilla to soften it, adding more olive oil when needed. (Usually after 2 or 3 tortillas). I place them in the casserole pan and fill them with the mixture and roll them up placing them seam side down. I then pour the rest of the jar of enchilada sauce over the enchiladas. I top with more pepper jack and cheddar cheese and bake for 20 min at 350 degrees or until cheese is melted.

Ranch Dressing/Dip

2010-01-31T14:36:00.000-08:00

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

2010-01-29T18:27:00.000-08:00

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

2010-01-22T18:43:00.000-08:00

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

2010-01-20T17:44:00.000-08:00

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

2010-01-17T17:03:00.000-08:00

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

2010-01-05T09:00:00.000-08:00

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

2010-01-02T10:59:00.000-08:00

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

2010-01-01T10:03:00.000-08:00

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

2010-01-01T09:59:00.000-08:00

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...

Young Women Cookie Trains

2009-12-10T09:32:00.000-08:00

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

2009-12-10T09:00:00.000-08:00

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

2009-12-08T09:12:00.000-08:00

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

2009-12-04T19:47:00.000-08:00

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)

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.

Serve with veggies or pita bread.

Cheesy Broccoli Soup

2009-11-29T09:33:00.000-08:00

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

2009-11-23T14:39:00.000-08:00

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

2009-11-18T18:13:00.000-08:00

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

2009-11-18T16:48:00.000-08:00

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

2009-11-18T16:47:00.000-08:00

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

2009-11-18T16:46:00.000-08:00

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

2009-11-18T16:44:00.000-08:00

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

2009-11-18T16:43:00.000-08:00

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

2009-11-18T16:42:00.002-08:00

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

2009-11-18T16:42:00.001-08:00

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

2009-11-18T16:41:00.000-08:00

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

2009-11-18T16:40:00.000-08:00

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

2009-11-18T16:39:00.000-08:00

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

2009-11-18T16:38:00.000-08:00

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

2009-11-18T16:37:00.000-08:00

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

2009-11-18T16:34:00.000-08:00

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

2009-11-18T16:31:00.000-08:00

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

2009-11-18T16:30:00.000-08:00

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

2009-11-18T16:28:00.000-08:00

Arian Hatch's

Cream Cheese Frosting

2C Powdered Sugar

3 oz Cream Cheese

1/2 cube butter

1t vanilla

Broiled Tilapia Parmesan

2009-11-18T16:25:00.000-08:00

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

2009-11-18T08:07:00.000-08:00

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

2009-11-16T13:18:00.000-08:00

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.

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

2009-11-15T19:11:00.000-08:00

Michelle Tucker's

Homemade Bread

From start to finish in 1 hour-

One simple recipe-50 ways to use it

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

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.

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.

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

2009-11-15T19:04:00.000-08:00

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

2009-11-15T18:55:00.000-08:00

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

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

2009-11-15T18:23:00.000-08:00

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.

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

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.

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

2009-11-15T18:21:00.000-08:00

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

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.)

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

2009-11-15T18:19:00.000-08:00

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

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

2009-11-15T18:17:00.000-08:00

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

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

2009-11-15T17:16:00.001-08:00

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

Dressing:

1/2 bunch fresh cilantro

juice of 2-3 limes

1/4-1/2 cup olive oil

salt and pepper

1 TBS sugar

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

2009-11-15T17:05:00.000-08:00

Michelle Tucker's

Pepper Jack Potato Soup

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

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.

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

2009-11-15T16:54:00.000-08:00

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

2009-11-13T17:59:00.000-08:00

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

2009-11-12T20:29:00.000-08:00

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

2009-11-12T07:01:00.000-08:00

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

2009-11-11T08:05:00.000-08:00

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~

2009-11-10T12:56:00.000-08:00

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!