Homemade Rootbeer

1 bottle McCormick rootbeer extract
5 pounds sugar
5 gallons water
5 pounds dry ice

Mix water, sugar, and extract
Add dry ice--do not cover! Let brew for about 20 min.

Party Slush

Blend:

1 cup sugar

4 cups hot water

3 oz. lime jello pkg.

Dissolve.

Add 1 can pineapple juice and juice from 3 lemons.

Freeze, then chop up and serve with Sprite.

Tip: When I make this, I freeze it in gallon size plastic bags. This makes it easy to break up. I also double the recipe and can take out only as many gallon bags as I need, so I will always have a nice drink mix on hand in the freezer.

Ham and Cheese Dinner Braid

From my class at Pantry Secrets

Using basic bread recipe, use one of the bread loaf doughs (1/4 of recipe).

Roll the dough out into a rectangle the size of a cookie sheet, place in pan and roll to edges. Cut 1 inch strips all down both sides of the pan. Put filling along center (ham and swiss). I've also made this with turkey. Fold strips over, alternating sides, press ends closed so it is sealed. Spray with Pam or brush with melted butter to keep the lines in the bread. Allow to rise for 25 minutes. Bake at 350 for 20-25 minutes.

I like to serve it with a cream sauce over the top made of 1/2 cream of chicken soup, 1/2 sour cream.

Cinnamon Twists

From my class at Pantry Secrets

Using 1 of the loaves of dough from basic bread recipe, roll it out into a large rectangle on counter, and brush half of it with melted butter. Cover butter with brown sugar and cinnamon, then fold over and seal edges. Using pizza cutter, cut 1 inch strips, twist, lay on cookie pan that has been sprayed with Pam. Let raise 25 minutes, then bake about 20 minutes.

Frosting:

2 cups powdered sugar

1/4 c. softened butter

1/2 tsp. vanilla

2 Tbs. water

Basic Bread Recipe

From my class at Pantry Secrets

This recipe makes 4 loaves of bread in 1 hour. Amazing. You can use this same recipe for pizza, rolls, braids, breadsticks, etc.

10 1/2 c. white bread flour or wheat flour (do not use all-purpose flour)
1/2 c. sugar
1 Tbs. salt
3 heaping tablespoons saf-instant yeast (can buy this cheapest at Maceys)
3 Tbs. liquid lecithin (squeeze 3 quarter sized circles directly into bowl--do not measure)
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. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or 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.

For whole wheat bread, use the same recipe, but add one cup of applesauce as part of the hot tap water. Mix for ten minutes.

Honey Butter

1/2 c. sugar

4 Tbs. butter (1/2 cube)

1/4 c. Karo syrup

1/2 c. buttermilk (can substitute regular milk with 1 tsp. lemon juice)

Bring to a boil--let boil for 5 minutes to carmelize.

Then add:

1 T. vanilla

1 T. baking soda

Remove from heat.

Crockpot Chocolate Cake

Chocolate Mud Cake (recipe from Kristy Johnson)

1 c. all-purpose flour
2 tsp. baking powder
6 T. butter
2 oz. semisweet chocolate (or 1/3 c. chocolate chips)
1 c. sugar (2/3 c. and 1/3 c.; added separately)
3 Tbs. plus 1/3 cup Dutch-processed cocoa (I just used regular cocoa powder)
1 Tbs. vanilla exxtract
1/4 tsp. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1 1/2 c. hot water
whipped cream or ice cream

Step 1

Coat the inside of a 2 1/2 to 5 quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

Step 2

Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Step 3

Whisk in the 2/3 c. sugar, 3 Tbs. of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

Step 4

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

Step 5

Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hors, depending on the size of the crock pot.

Step 6

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

Step 7

When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

I served mine to my family tonight with a scoop of ice cream. There are 2 layers, a cake layer and a rich, gooey, fudgy layer.

YUMMY!

Roasted Red Pepper and Herb Spread

Ingredients:
1 medium red pepper
1 pkg. (8 oz.) cream cheese, softened
1/3 cup milk
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 small garlic clove, coarsely chopped
1/2 c. loosely packed fresh parsely leaves, chopped
1/4 cup snipped chives or green onion
1 tsp. fresh thyme leaves

Preparation:
1. To roast pepper: Preheat broiler. Line broiling pan (without rack) with foil. Cut pepper lengthwise in half, discard stem and seeds. Arrange halves, cut side down, in broiling pan. Place broiling pan in broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes. Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle.

2. Remove pepper from foil. Peel off skin and discard. Cut each pepper half into 4 pieces.

3. To prepare dip: In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth. Transfer mixture to medium bowl, stuil in parsley, chives, and thyme. Cover and refrigerate if not serving right away.

Serve with baguette slices toasted and butter.  From Jill Kramer

Rice Krispy Treats

1 cup (1/2 stick) butter or margarine

1 (10 1/2 oz.) pkg. miniature marshmallows

1 (10 oz.) box rice krispy cereal (**Don't put too much cereal in or it makes them really dry and too crunchy**)

This is another one of those recipes where I'm thinking, "Duh....3 ingredients. Why bother posting this on a recipe blog?" Well the reason is that I never can remember if I'm supposed to use 1/2 a stick of butter or a whole stick. And I take it for granted that the recipe will always be on the marshmallow bag, but sometimes it's not! Then I always have to go look it up (like I did this morning). So I just decided to take a picture and stick it on the recipe blog so next time I'll know. I know, I know.......I never claimed to be a genius!

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*I like my rice krispy treats with sprinkles and Brian doesn't, so I always make two batches!

Caramel Apples

(shown above: snickers apple from Rocky Mountain Chocolate Factory)

Here's the recipe for the carmel. After coating the apple, you can dip in chocolate, nuts, chopped snickers, crushed oreos....the possibilities are endless!

Caramel:

2 cups brown sugar, packed

1 cup karo syrup

1 can sweetened condensed milk

1 stick of butter (equals 1/2 cup butter--margarine is not as good in this recipe)

Mix all together in a big pot. Keep it on medium to high heat. Bring to a boil, stirring constantly so it doesn't burn. Cook it to a soft ball stage. Ross carmel in a ball and set it on the counter. If it stays together then it is done. If it starts to fall out of a ball its not there yet

This recipe is also good for popcorn!

Lemon Meringue Pie

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

1 lemon, juiced and zested til there's nothin' left! + 1 TBS lemon juice

2 tablespoons salted sweet cream butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Preheat oven to 350F.

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Another great one from Tasty Sensations. Thanks Heidi!

Poppyseed Coleslaw

1 bag coleslaw mix
3-5 green onions, diced
1 green apple, unpeeled and chopped
1 can rice noodles (they are by the chow mein noodles at the grocery)
1/2 cup (about) chopped cashews
1 bottle (or less) Brianna's Poppyseed Dressing (it really has to be this one)

Mix all of the above right before serving and enjoy!

From Marcie's Recipe Book

Tin Foil Dinners

Okay, if you know me you know that I'm not the biggest camping fan in the whole world. I value comfort too much. The one thing I do love about camping, however, is tin foil dinners.

Here's how I make them:

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First of all I precook my ground beef. I like it all ground up, but sometimes we do it in patties too. This is where I add most of my seasonings (usually sea salt and lemon pepper, tonight I used Montreal steak seasoning because it was handy).

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Next I add sliced potatoes and sliced carrots, both from a can. They are soft this way, and do not require long cooking times.

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Sometimes I add onions, or a package of onion soup mix.

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I always add a big huge scoop of cream of chicken. This is the best part about tin foil dinners, in my opinion. It makes everything moist and yummy! Once I used herb-flavored cream of chicken, and it was wonderful. I need to look for that again!

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I double wrap it in tin foil, and since everything is already cooked, I can pack it in my cooler, take it up to the mountain, and throw it in the fire for 20-30 minutes to heat.

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Or you can do it this way too!

How do you make your tin foil dinners???

Cucumber Limeade

3 cans limeade concentrate
crystal light lemonade powder ( 2 quart package)--I just used a lemonade Koolaid packet
1 liter sugar free sprite, 7-up
2 quarts water
1 cucumber, cut into slices, leave skin on
3 limes, cut into slices
1/2 bag ice

From here

Breakfast Cheese Casserole

Mix:
6 whisked eggs
1 c. milk
1/2 c. flour
1 tsp baking powder
6 TBSP melted butter

Put in a greased 9 x 13 pan

top with 3/4 c. cottage cheese
1/2 lb monterey jack cheese
1/2 lb cheddar cheese

Bake at 350 for 30-40 min. Recipe from Marcie.

Queso Dip

This is such an easy recipe, I probably shouldn't even bother posting it. It's just 2 ingredients, and I heat it on a saucepan on the stove and then throw it in my mini crockpot and serve with tortilla chips.

1 can of Chili (don't get the cheap kind--you want the meatiest one they make)

1 jar mild or medium con queso cheese sauce

Voila! Easiest appetizer ever!

Chinese Chicken Salad

3 chicken breasts, cooked, cooled, diced

2 Tbs. sesame seed

2 oz. slivered almonds

1/2 head finely chopped red cabbage

1 large head green cabbage (napa chinese cabbage)

1 pkg. chicken flavored ramen, crumpled

2 green onions, chopped

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Mix all the ingredients for the salad together. Save noodles for the end.

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Dressing:

1 Tbs. sugar

3 Tbs. vinegar

1/2 c. veg. oil

flavor pkg. from the ramen

1 tsp. salt

3/4 tsp. pepper

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This tastes great the next day for lunch too!

Corn and Black Bean Salsa

Corn & Black Bean Salsa

1 can of black beans drained
16 oz. of corn (canned, frozen, even fresh)
1 green pepper, chopped
1 red pepper, chopped
1 cucumber, peeled & chopped

fresh cilantro (as much as you want), chopped
1 small bottle of kraft zesty! italian dressing

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Mix it all together, cover & let it chill in the fridge for about a 1/2 hour or so.

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Serve with chips or all by itself! (Recipe from Kelly)

Cheater Fruit Pizza

Buy 2 rolls of Pillsbury sugar cookie dough. Allow to warm up to room temperature, then roll out into regular size baking sheet. Bake at 350 for 10-12 minutes.

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Buy 1 container of whipped cream cheese frosting. Top with favorite fruits. Voila!

Pudding Parfaits

My mom brought these for dessert on Sunday. Yummy!

1. Layer of vanilla pudding

2. Layer of Danish Dessert

3. Layer of lemon pudding

4. Layer of vanilla pudding

5. Layer of strawberries and raspberries

6. Top off with whip cream

(I used instant pudding except for the Danish Dessert that has to be cooked.)

Cooked pudding would be tastier and smoother, but would take a lot longer. You have to let each layer set up before putting the next layer on. It can be made either the morning of or night before.

Grilled Pineapple

I love to throw pinapple on the grill when we barbecue.This is how I prepare it:

1. Cut off top and bottom, work your way down, cutting off slices of peel. Cut in half, then into 4 spears (8 total).
2. Zest 1 lime (reserve) then squeeze juice on pineapple spears, grill, then drizzle with a little bit of honey. Sprinkle with lime zest.

I often serve this with my teriyaki chicken:

1. Marinate 4 chicken breasts in a large baggie with 1/3 c. bottled teriyaki sauce, 1/4 c. vegetable oil, and a palmful of grill seasoning.
2. After marination, grill.

When I use my grill pan inside, I grill the pinapple first, then grill the chicken afterwards to get some of the pineapple flavoring.

I serve this with sides of rice and bok choy.

Mousse au Chocolate (Chocolate Mousse)

Serves 8

Ingredients:

1 c. granulated sugar

4 egg whites

pinch of salt

250 g. dark chocolate (1 large Lindt bar, 70 % cocoa)

300 ml heavy whipping cream

Preparation:

1. Melt the chocolate over hot water and let it cool down (double boiler).
2. Melt the sugar with a little bit of water until soft ball (about 1/4 c.)
3. Beat the egg whites until they form soft peaks and then add the syrup whilte mixing. Mix until the bowl gets cold.
4. Add the melted chocolate while still mixing.
5. Whip the whipping cream until you form a canal. (Use a whisk so you don't overwork it.)
6. Fold the whipping cream into the chocolate (cross and fold); mix it in in thirds.
7. Spoon the mousse into serving dishes.
8. Chill well before serving. Garnish with cherry and or mint.

Pommes Dauphinois (Potato gratin with garlic and cheese)

Ingredients:

150 ml milk

100 ml heavy whipping cream

Some butter (about 2 T.)

2 garlic cloves, crushed (mix with salt to make a paste)

salt, ground white pepper and nutmeg to taste (couple of dashes)

1 lb. potatoes (2-3 sliced thinly for an 8 x 8 pan)

1.5 oz. gruyere cheese (or shredded mozzarella with parmesan)

Preparation:

1. Melt the butter in a hot pan and add the garlic. Pour the milk and the heavy cream. Season them with salt and nutmeg. Cook it gently.
2. Peel the potatoes and cut into thin slices.
3. Place some of the potatoes in a layer in a buttered baking pan. Season with salt and ground with pepper. Sprinkle with a little of the cheese. Repeat until all the potatoes and about 3/4 of the cheese are used up.
4. Pour the milk mixture over the potatoes until it nearly reaches the top (you don't use it all). Top with remaining cheese.
5. Bake uncovered at 350 until done, about 35-45 minutes. Check at 30 minutes, and see if knife slides through cleanly.
6. To plate, use a round cookie cutter and serve it with steak.

Steak au Poivre (Peppered Steak)

4 6-7 oz. steaks (filet mignon, tenderloin)

oil

salt and fresh ground black pepper

Sauce:

1/2 c. chopped shallots

3 tsp. fresh crushed black peppercorns

30 ml Cognac

400-500 ml beef broth

150 ml heavy whipping cream

2 tsp green peppercorns

Preparation:

1. Season and saute the steaks in the oil. Remove them from the pan and put them into the oven, 350 degrees.
2. Drain off the excess fat from the pan (dab with paper towel) and add the shallots. Saute the shallots with the black peppercorns, then deglaze the pan with the cognac.
3. Stir in the veal stock and bring to a boil. Cook until the liquid is reduced by half. Add the cream, then season with salt.
4. Let the cream boil until you see big bubbles and strain it (to remove peppercorns and shallots).
5. Add the green peppercorns into the sauce (do not add the brine/liquid).
6. Place the steaks on hot plates, spoon the sauce around, and garnish with watercress.

Serve with potatoes au gratin.

Creme a la du Barry (Cream of Cauliflower soup)

Serves 4

Ingredients:
11 oz. cauliflower (small florets)
5 oz. diced onion and leeks (about 1/2 c. of each to serve four or 1 c. to serve more)
50 g. butter
3 oz. flour
600 ml. milk
600 ml. water

Finition:
Double cream, according to consistency
Milk, according to consistency

Preparation:

1. Cut the onion and leek into small dices (rinse after you chop).
2. Sweat the onion and leek in the butter in a heavy sauce pot until they are almost tender. Do not let them brown.
3. Add the cauliflower in small florets and sweat it for a few minutes.
4. Add the flour and stir and stir.
5. Pour the milk, a pinch of salt and pepper.
6. Add the wather and let it cook until the vegetables are very tender.
7. When the soup is ready, blend it and pass the puree soup through a colander.
8. Taste it and check the consistency and seasoning. (To thicken-combine same amount of flour with butter, add more milk and creme to thin.
9. Serve with crustini toasted with oil, parmesan, herbs, and drops of chili oil to add color.
   

(from Lya Luna's class at Thanksgiving Point)

Pineapple Enchiladas

If you like pineapple on pizza, you might like this! I know these sound a little weird, but I seriously love them. I saw them on a menu at a Mexican restaurant once, and had to order them out of curiosity. They were delicious, and I was determined to learn how to make them. I asked around, but everyone thought I was crazy when I said pineapple enchiladas. So I experimented a little and came up with a pretty close match. When I finally found the recipe online, I discovered that I had guessed all the ingredients correctly!

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1 (15 oz.) can crushed pineapple, drained

1/4 c. sour cream

2 c. shredded cheddar cheese, divided

1 (10 oz.) can enchilada sauce, divided

6 flour tortillas

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Preheat oven to 375. In a bowl combine pineapple, sour cream, and 1 c. cheese. Pour 1/4 c. enchilada sauce in the bottom of a 9 x 12 inch baking dish. Fill tortillas with pineapple mixture, roll and place in dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes.

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Has anyone out there had pineapple enchiladas before? If so, tell me what you think.

Scotcheroos

1 c. sugar

1 c. light corn syrup

Mix and cook until it bubbles. Then add:

1 c. peanut butter

6 c. Rice Krispies

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Mix well. Press into 9 x 13 pan. Melt 6 oz. chocolate chips and 6 oz. butterscotch morsels and spread on top.

Almond Punch

I made this yesterday for our Easter lunch, and it was so easy and delicious.

Almond punch:

1 can orange juice concentrate

1 can pineapple juice

2 liter sprite

2 T. almond extract

lots of ice

Here's Ann's version:

1 (6 0z.) frozen lemonade concentrate

1 1/2 c. sugar

10 c. water

1 (6 oz.) frozen orange juice

1 tsp. vanilla

1 tsp. almond extract

1 qt. Sprite

Mix all together. Makes 1 gallon.

Alfredo Baskets

1 pkg. Pepperidge Farms Puff Pastry shells 1/2 lb. diced cooked chicken (or 1/2 lb. medium shrimp, shelled and diveined) Alfredo sauce, purchased and warmed or make your own
Alfredo sauce:
1/2 c. butter
8 oz. cream cheese, cubed (low-fat neutchetal)
1 c. milk
1/2-1 c. Parmesan cheese
1/2 t. garlic powder

Mix over low heat until smooth.

Bake pastry shells according to directions. Make alfredo sauce. Warm chicken or shrimp in sauce. Spoon into prepared shells. Garnish with fresh chopped parsley and grated parmesan cheese.
From Lori Bennett, Thanksgiving Point cooking class

Honey Pecan Chicken

Baked Honey Pecan Chicken

3 - 4 lb split chicken breasts

Basting sauce:
1/4 cup butter or margarine
2 T. lemon juice
2 T. water
1/2 t. Worcestershire sauce
salt and pepper

Honey-Pecan Sauce:
3 T. honey
2 T. butter or margarine, melted
2 T. chopped pecans, toasted
2 t. lemon juice

Prepare Honey Pecan Sauce by mixing all ingredients together.

Spray bottom of a 9x13 baking dish with vegetable oil. Preheat oven to 275°F. Mix all basting sauce ingredients together in a small saucepan. Cook over low heat 5 minutes, stirring occasionally. Place chicken in baking dish, skin sides up, and mop or brush basting sauce over chicken. Bake chicken 25 to 35 minutes; mop with basting sauce. Cover and bake 35 to 45 minutes longer, mopping 2 or 3 times with basting sauce until juices are clear. Discard any remaining basting sauce.

Serve chicken with Honey-Pecan Sauce.

Menu Plan Sunday

Sunday: Roast, rolls, vegetables
Monday: Dinner at the drive-thru on the way to Salt Lake for Children's Museum
Tuesday: Tacos
Wednesday: Chicken Baskets, company rice
Thursday: Spaghetti, salad, breadsticks
Friday: Chicken Alfredo Baskets, company rice, steamed broccoli

Chocolate Chocolate Cake

1 box devil's food cake
1 box instant chocolate pudding
3 eggs
1 c. water
1/2 c. vegetable oil
1 pkg. semi-sweet chocolate chips

Combine all ingredients and bake according to the cake package directions for 2 9-inch round cakes.

Frosting:
1 pkg. of light cream cheese, room temperature
1 stick of butter, softened
2 cups powdered sugar
1/4 c. or 2-3 pkg. of hot chocolate mix like Swiss Miss


Beat all ingredients until smooth.


Allow cake to cool and then frost.


You must have a plan when baking this cake, i.e. have company over or give huge slices away. It is deadly for the waistline!

Skor Cake

1 chocolate cake mix baked in a 9 x 13 pan
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 8 oz. whipped topping
6-8 Skor candy bars, chopped

Bake cake, while still warm poke holes around cake using the end of a wooden spoon. Pour sweetened condensed milk into cake. Top with caramel topping and whipped topping. Sprinkle with chopped Skor bars. Refrigerate until serving.

Chicken Baskets

1 box long grain and wild rice mix (rice-a-roni or uncle ben's)
2 c. cooked chicken, canned, leftover, or rotisserie
1/2 can cream of mushroom soup (or all)
1/3 c. chopped green onions
1/3 c. diced red bell pepper
1/3 c. diced celery
1/3 c. chopped fresh parsley
1/3 c. chopped slivered almonds
1 c. sliced fresh mushrooms (optional)
1/4 c. milk (maybe add a little more)

Prepare puff pastry shells, thawed and baked according to directions.

On stove: prepare rice according to package, add mushrooms, nuts
In side bowl: mix chicken, green onion, cream of mushroom, add remaining ingredients, then add it all to the pan on stove. Mix well and heat through. Fill pastry shells with rice mix. Garnish with chopped fresh parsley and grated swiss or parmesan cheese.

From Lori Bennett, Thanksgiving Point cooking class

Company Rice

Saute 1/2 chopped onion in 1/4 c. butter until translucent. Add 1 c. rice and stir until well coated, pour into rice cooker. Cover with 2 c. chicken broth.

Fresh Steamed Broccoli with sauce

1-2 lb. broccoli, cut in bite size pieces
4-6 T. butter, melted and browned
balsamic vinegar, about 1 T.
salt and pepper to taste

Steam broccoli. Brown butter and stir in vinegar. Drizzle over broccoli and season with salt and pepper.

Menu Plan Monday

Sunday: Polenta with Chicken Marinara Sauce

Monday: Probably fast food from the drive-through on our way to Salt Lake for the Dinosaur exhibit

Tuesday: Chili, rolls, green salad

Wednesday: Baked potato bar (use up leftover chili)

Thursday: Sweet Potato Corn Chowder (can't wait to try this recipe from Kelly)

Friday: Homemade pizzas

Satuday: Leftover buffet

Salsa Crockpot Chicken

Salsa Crock Pot Chicken

from Crystal

4 Chicken Breasts
1 c salsa
1 can cream of chicken soup

Cook on high for 4 hours or on low for 7-8 hours.

During the last 10-15 minutes: Break up the chicken and then add 2 c minute rice

Put on tortillas and add cheese, sour cream etc.

I made this, and my family loved it! It was so easy, especially because I already had all the ingredients on hand. Thanks Crystal!

Menu Plan Monday

Monday: Chicken Salad, crusty bread with hummus and pine nuts

Tuesday: Chicken Noodle Soup, rolls, green salad

Wednesday: Ham Sandwiches, broccoli with cheese

Thursday: French Toast, bacon, apples

Friday: Grilled Chicken, spinach salad, roasted potatoes

Saturday: Leftovers

Sunday: crockpot lasagna, garlic bread, green salad, O Henry bars

Chicken Soup with Homemade Noodles

8 c. water
8-10 chicken bouillon cubes
celery
carrots
onion
parsley
pepper
4 chicken breasts, diced

Simmer together until vegetables are not quite tender.

Noodles:

In a bowl beat 4 eggs well. Add flour 1 cup at a time until dough loses stickiness. Roll out on floured board very thin. (About 1/8 inch). Using pizza or noodle cutter, cut into 1/4 inch strips. Add noodles to mixture one noodle at a time.

One of my tried and trues. I've been making this for our family for over 10 years now, and it's still a hit! Especially on cold, wintry days like today!

Menu Plan Monday

Monday: White Chili and rolls
Tuesday: Sweet and Sour Meatballs, rice, salad
Wednesday: Tacos
Thursday: Dinner at the bishop's house
Friday: Feast with Friends (ward activity)
Saturday: Leftovers
Sunday: Crockpot Pineapple Chicken (we didn't get to this one last week, so I'm going to try again)

White Chili

White Chili (from Ali)

1 lb. chicken chunked
1 medium onion
1 1/2 teaspoons garlic powder
2 Tbs. oil
2 can great northern beans (drained)
1 can chicken broth
1 can white or regular corn
1 can chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1 cup sour cream
1/2 c. whipping cream

In a large pan saute chicken and onion in garlic and oil. Add ingredients: beans through pepper. Boil, then reduce heat and simmer. Remove from heat and add sour cream and whipping cream. Serve.

**When I make this I have sour cream, shredded cheddar cheese, and corn chips available as toppings. Yum!**

Hawaiian Haystacks

This is a great one for entertaining because it makes a lot, is not expensive, and picky eaters can put what they like on it.

Start with a big scoop of rice, then top with your favorite sauce. We like a chicken gravy (cream of chicken, sour cream, and diced chicken, dilluted with a little milk), but my mom and dad always like a sweet and sour sauce on theirs. When cooking for a crowd, I usually have both so there is an option.

Topping ideas:

• Diced meat (chicken, ham)
• grated cheese
• chow mein noodles
• shelled sunflower seeds
• hard boiled egg slices
• pineapple tidbits
• green onion
• corn
• peas
• sliced almonds
• tomato
• green pepper
• water chestnuts

This a great "food storage" meal, because I always have rice in the pantry, and at least several of the above ingredients. It's also a good way to use up leftovers.