Chex Mix

My mom swears this is the tastiest treat! She first had it at a YW activity, and the people there referred to it as "Mormon Crack" because it is so addicting! She's making it for her Christmas treats this year, and I'm looking forward to making it sometime soon.

Popcorn Chex Mix (Mormon Crack)

1 box Chex mix (any flavor or mixed)
1 bag popped corn
1 cup pecans (optional)
1 cup almonds (optional)

Mix dry ingredients together

In pan, boil together:
1 lb butter (yes, a whole pound)
2 cups brown sugar
1 tsp vanilla
1 tsp baking soda
¾ cup corn syrup

Boil for 5 minutes – Dump hot mixture over Chex mix and place on cookie sheet. Cook 225 degrees for 1 hour (40 minutes if you prefer chewy over crunchy). Stir half way through baking. Cool in bowl stirring every 15 minutes to break up chunks.

apricot mustartd chicken glaze

i made this last night and it was so delish, i had to make sure to document it before i forgot it. it is really simple, but very tasty.

equal parts mustard and apricot preserves
splash of lemon juice
salt, pepper, and thyme seasonings

pour over chicken breasts and bake at 350 until juices run clear. loved it.

Wheat Bread

Top rated on all recipes, 1/2 white 1/2 whole

INGREDIENTS

• 3 cups warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 5 cups bread flour
• 3 tablespoons butter, melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted

DIRECTIONS

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Scotcheroos

1 c light corn syrup
1 c sugar
1 c peanut butter
6 c rice crispy cereal
1 pkg semi sweet morsels
1 c butterscotch chips

1. Place corn syrup and sugar in sauce pan and cook over medium heat, stirring frequently until sugar dissolves and mixture begins to boil.
2. Remove from heat and add peanut butter- mix well.
3. Add cereal, mix until well coated.
4. Press into 9x13 greased pan.
5. Melt chocolate and butterscotch chips in saucepan on low until melted. Spread evenly, let cool, and cut into squares.

This is a treat I did NOT grow up with, and I was in heaven. Mmm, mmm, mmm....

White Chili With Chicken

I tore this recipe out of a magazine and made it over conference weekend. It only takes about 30 minutes to make it, and it was scrumptious! Even Jared who hates soups and especially onions, loved it. I will use this for the next chili cook off!


Ingredients
3 T olive oil
1 large onion, chopped
2 t chili powder
1 1/2 t cumin
1 t oregano
2 garlic cloves, minced
2 (15 ounce) cans white kidney beans, drained and rinsed
3-4 cups diced cooked chicken
1 cup frozen corn kernels
1 (7 ounce) can green chilies (mild)
2 cups chicken broth, plus more for thinning if desired
1/4 t salt
2 T butter, softened
1.5 T flour pepper
3-4 T Half and Half grated Monterey cheese (optional)
crushed tortilla chips (optional)

1. Warm the oil in large sauce pan over medium heat. Add onion and saute, stirring often, about 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute. Stir in the white beans, chicken, corn, and green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer, and allow it to continue to simmer partially covered for about 10 minutes. 2. In small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. To thin, add more broth. To thicken, add Half and Half. Serve chili hot, topped with cheese and crushed tortilla chips. Serves 6.

Top Ramen & Chicken Salad

1 head cabbage
4 c chicken breasts, cooked and diced
1 bunch green onion
2-3 pkg Top Ramen noodles, uncooked, broken up
1 c slivered almonds OR sunflower seeds
1 small can crushed pineapple, drained

DRESSiNG
1 c oil
8 T red wine vinegar
2 T sugar
1 t pepper
1/2 t salt
Seasoning packets from Top Ramen soup

Mix together, make dressing and pour over salad and set overnight. Serves 12 or more.

Peanut Butter Cookies

My grandma gave me a cookbook a while back, that she and all her friends made over at the Daughters of the Utah Pioneers. I just came across it, and it's my new best friend! There is nothing better than the favorite recipes of cooks that have been at it for many years! I really cannot make cookies, but these were great!

1 c shortening
1 c sugar
1 c brown sugar
2 eggs
1 c peanut butter
1 tsp vanilla
3 c flour
2 tsp baking soda
1/4 tsp salt

Cream together shortening and sugars. Add eggs and beat well. Add peanut butter and vanilla. Mix well. Add dry ingredients and mix well. Roll 1 tsp dough into balls, and place onto greased cookie sheet. Mash with fork slightly, in a criss cross design. Bake at 375 for 10-12 minutes. Sprinkle with sugar after removing from oven. (I half the recipe and it makes about 20 cookies.)

Sugar Coated Pecans

I must have a sweet tooth right now, I am saving the wrong recipes right now. You know during the holidays when you are shopping for christmas gifts at the mall and you smell the wonderful sugared pecans and you just HAVE to get some because of course it will put you even more in the christmas spirit? Ahhh. Maybe i will be super domestic and make these for friends or neighbors during the holidays next year?

INGREDIENTS

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Sweet Potato Casserolle

One of my favorite restaurants, Goodwood, just got a new side - sweet potato casserolle. I decided to try it and it was more like dessert. I was browsing through the top recipes on All Recipes today and found this one. It sounds so similar to the one that Goodwood makes, and after seeing the ingredients I can see why it tasted more like dessert - it was! So, even though it was a ways off, come Thanksgiving I will be making this dish for the big family feast. What's another couple of pounds anyway? :)

INGREDIENTS

• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Banana Pudding

what is it about fruit in dessert that makes it seem and feel healthier for you? i know that it isn't, but somehow i feel a little less guilty enjoying every last bite. my sister-in-law made this on easter and it was so yummy. i made it for the 1st time tonight for a neighborhood bbq and loved how simple and easy it was. this definitely is a keeper.

1 box nilla wafer cookies
6 ripe bananas, sliced
1 large box instant vanilla jello pudding
3 cups cold milk
1 regular tub cool whip

in 9x13 casserole dish, layer- nilla wafers, bananas, vanilla pudding (blend pudding mix with milk for 2 minutes), cool whip, and then crush a few remaining nilla wafers on top of cool whip. cover with plastic wrap & refrigerate for 30 minutes and SERVE.

South African Potato & Ground Beef Curry

{UPDATE: I finally got around to making this, and it was divine! Loved it.}
This is a recipe I would have never found and tried on my own. I am not a curry fan, or at least I thought I wasn't since I basically dry heave when I walk past an Indian Restaurant. But recently we had a Primary Activity where we explored missions around the globe. Sister Laurel Nicolaysen from our ward was one of our missionaries, representing South Africa. She had brought this dish for the children to try. It not only smelled wonderful, unlike Indian food, it tasted wonderful also. I don't have a couple of the ingredients on hand, but I can't wait to get them and try this out on my own.

1 lb ground beef
2 medium sized onions, chopped
2 tablespoons oil
1 teaspoon salt
black pepper, to taste
1-2 tablespoons curry powder
1 teaspoon turmeric
1 tablespoon apricot jam
1/3 cup vinegar
2 teaspoons sugar
1 8oz can tomatoes, peeled and diced
1 cup water
3 large potatoes, peeled and cubed
1.5 cups carrots
1 cup peas

Directions:
1. Brown meat and onions in oil.
2. Stir in salt, pepper, curry powder, and turmeric and cook for about 3 minutes
3. Add jam, vinegar, sugar, tomato and water and simmer for 1 hour
4. Add potatoes and carrots and cook 30 minutes
5. Add frozen peas and warm through.
6. Adjust seasoning and serve with rice and Mrs. Balls Peach Chutney.

NOTE: She didn't serve according to #6 - she served over an open roll that was called something but I can't remember? It was basically a roll.

Meat Loaf

I found this recipe on All Recipes. It had 4.5/5 stars with over 4,000 votes. This was my first time making meat loaf, and although I have to admit it has to be something I am in the mood for, it turned out good. Even Jared who was swearing that he wouldn't even try it came around when it had the house smelling so good. And yes, he did try it and actually liked it.

1.5 lbs ground beef
1/2 c milk
2 eggs
1/2 packet onion soup mix
1.5 t salt
1/4 t pepper
1/4 t ginger
3/4 c crushed saltine cracker crumbs
1/2 cup brown sugar
1/2 cup ketchup

Combine all ingredients (except last two) until well combined and shape into loaf. Bake in loaf pan at 350 for 1 hour or until juices run clear. Combine last two ingredients and put on top and bake for additional 15 minutes.

Friend Fav's

I was in a dinner slump so I emailed some friends to get their favorite dinner recipes that they make for their families. Some asked that I share... so here they are. Yum, yum!

Poppyseed chicken (from Jamie Harper)

5 chicken breasts (cooked and diced)
1 can cream of chicken soup
3/4 cup sour cream
1/2 cube butter
1 TB Poppyseeds

Combine sauce ingrediants in a sauce pan. Add chicken
top with one package of ritz crackers crushed mixed with 1/2 melted cube of butter.
Cook for 25 mins 350 until the top is golden brown. Serve over rice or potatoes

Roasted potatoes (from Jamie Harper)

2 T olive oil or melted butter

1/2 tsp onion powder

1/2 tsp garlic salt

1/4 tsp pepper

1/8 tsp paprika

1 lb red potatoes (3-4) cut in to 8ths or 10-12 tiny new potatoes halved

put potatoes into an ungreased 9 x9 pan. Mix oil and other ingrediants and then drizzle over potatoes. Bake at 350 for 45 min. stir potatoes and bake another 10-20 minutes.

Taco Soup: (from Sarah Kellar)
(in a big pot on med/high)

one pound ground beef (cooked)
1 can drained corn
1 can drained kidney beans
1 can drained blk beans
2 cans italian and mexican diced tomatoes (fill both cans with water and add to it)

add shredded cheese, sour cream and fritos to your own bowl.

White Chicken Chili: (from Sarah Kellar)

3 chicken breasts, cubed
1 med. Onion, chopped
1 ½ tsp. garlic powder
1 T. vegetable oil

Saute until chicken is golden brown and add:

2 cans (15oz) great northern beans (drain and rinse)
1 (14.5 oz) can of chicken broth
2 cans (4 oz) of green chilies
1 T. jalapenos
1 tsp. salt
1 tsp cumin
1 tsp dried oregano
½ tsp. black pepper

Simmer uncovered for 30 minutes. Remove from heat and add:

1 C. sour cream
½ pint whipping cream

Stir in and let sit for 5 minutes. Serve with chips, sour cream and cheese.

Honey Mustard Chicken (from Nicole Lee)

• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 cup honey
• 1/2 cup prepared mustard
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon dried parsley
• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Garlic Cheddar Chicken (from Nicole Lee)

• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded Cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Corn & Sausage Chowder (from Amy Robbins)

1 lb. mild sausage (about 2 links)
1 large onion
3 potatoes – peeled
Salt and pepper to taste
1 tsp dried basil
2 cups water
1-17 oz. can creamed style corn
1 16-1/2 oz. can skimmed, evaporated milk

Remove sausage from “skin,” scramble in water, pour off grease.
Repeat, drain well.
Sauté onion in 1 tsp. olive oil, add meat and all other ingredients except evaporated milk and corn.
Simmer 15 minutes.
Add milk and corn.
Heat, and then serve.

This is one of my favorite recipes that many have requested from me. Real easy to make and soo good! I got it from my mom. Enjoy!

Crockpot Ham & Dipping Sauce (from Sarah Nelson)

8-10 lb bone-in ham

3 cups water

1 1/4 cup brown sugar

Put the bone-in ham face down in the crock pot and add the water (cold water might be best). Pack the brown sugar on the top part of the ham (the part that is still above the water). Cook on high for 8 hours. (If it doesn't fit in your crock pot you may have to cut it in half - mine was 7.5 lbs and barely fit in without having to cut it). When the 8 hours is up, take a fork and start shredding the ham into chunks right in the crock pot. It should fall apart easily. Then you just serve the ham right out of the crock pot (there should be lots of juice in the crock pot and can work a little bit like a watered down gravy, it just keeps everything moist).

Sauce:

1 1/2 cups mayo

1/4 cup horse radish (the creamy sauce and NOT the HOT kind)

2 Tbl. light corn syrup

2 Tbl. mustard

1/2 tsp. tabasco sauce

1/8 tsp. salt

Mix ingredients together and refrigerate. It is best to do the night before so the flavors can mix together all night long, but first thing in the morning will work if you're in a bind. Serve cold.

P.S. I made funeral potatoes as a side dish, but I'm sure you have plenty ideas of what to make to go with it.

Carmelized French Toast

I truly wish I would have taken a picture before digging into this delicious dish because it was almost too pretty to eat. Almost. Jared's mom got this recipe from a Bed & Breakfast and I swear it is the tastiest breakfast I've ever had. I would HIGHLY HIGHLY HIGHLY recommend making this. I split this into 2 square casserolle dishes so my sister in law and I both had some. It was plenty for both families, so next time I make I will probably half the recipe.

1 cup butter
4 Tbl Corn Syrup
1 1/2 Cup Brown Sugar

12 Eggs
2 Cups of Milk
2 Tsp. Vanilla
2 Loaves Thick Sliced Bread (Texas Toast) - We used regular bread & was still yummy.
Cinnamon to taste

Frozen, Sliced Strawberries
Vanilla Yogurt

Combine the first 3 ingredients in a small saaucepan. Cook over moderate heat until bubbly. Grease a 9x15 baking dish. Pour syrup into baking dish. Nestle bread slices into the syrup, making 2 layers. Mix together the eggs, vanilla milk and cinnamon and pour over bread. You might have to lift some bread pieces to make sure milk mixture gets under all the bread pieces. Cover pan and refrigerate overnight. Next morning, remove dish from refrigerator and uncover. Preheat oven to 350 degrees. Bake bread for 45 minutes. Loosen edges of the bread then invert pan onto large plate so that caramel is on top. cut into 8 portions and top with berries and yogurt. (We also added sliced banannas.)

Cafe Rio's Pork

Jamie told me how to make the Cafe Rio sweet pork that everyone loves! Take your shredded pork and put in a sauce pan with 1 cup of salsa and 1 cup of brown sugar and simmer. OR you can put in crock pot if your pork isn't cooked. We tried it and it was DELISH! I happened to have chunky salsa on hand, I think it would have been better with a more blended salsa though.

Titled "Best Brownies Ever"

Found online and want to try so posting here.

Ingredients

3 C sugar
3 squares of butter-softened
6 egg
3 tsp vanilla
2 1/4 C flour
3/4 C cocoa
dash of salt

Combine butter and sugar. Beat in eggs. Add vanilla. Mix dry ingredients together and then combine with batter. Spread batter into greased cookie sheet (This is a large recipe).

Bake @ 350° for 20 mins

Chocolate Chip Shortbread Cookies

(I just found this recipe online and don't want to lose it so I'm posting here.)

INGREDIENTS

2 cups butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 teaspoon coconut extract (i used almond extract)
4 cups all-purpose flour
1/2 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup chopped pecans, toasted
3 tablespoons confectioners' sugar

DIRECTIONS

Preheat oven to 350 degrees. In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.

Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.*I put mine in the fridge for a bit after cooking so the chocolate wasn't so gooey***This recipe makes a TON (96 cookies). I halved it and made my cookies extra big. I got about a dozen cookies out if**

Mom's Christmas Ham Soup

In my family, we had a ham every Christmas. And after the ham was about gone, my mom would make this yummy soup. It has been years since I have had it, but since I had a leftover ham in the refrigerator, I had her email me the recipe, and it is cooking as I type! It already smells delicious. Jared has it in him mind that he doesn't like soups even though he refuses to even try any of them? He will be missing out on dinner tonight. I can't wait.

Leftover ham bone
1 bag great northern white beans
chopped celery
chopped onion
chopped carrots

In large pot pour beans and place ham bone over top. Add water until ham bone is covered. Let it simmer (gentle boil) until ham falls off the bone. Add veggies and let cook 20-30 more minutes. Season at the very end with salt and pepper - the ham usually salts it enough though. Serve with warm bread. Who knew something so simple could be SO yummy??

Rice Salad

One of my girlfriends emailed this to me a long time ago. I made it once at a BBQ and my sister-in-laws and I loved it. I came across this as I was cleaning out my computer files. It will be safer here.
1 box Uncle Ben's long grain and wild rice
juice of 1 lemon
3 cooked and diced/shredded chicken breasts
4 scallions, diced
1 red bell pepper, diced
2 small avocados, diced
handful sugar snap peas, i cut them in half
1 cup slivered almonds, toasted
Dressing:1/3 cup seasoned rice wine vinegar
1/3 cup olive oil
2 cloves garlic, minced
1 Tbs dijon mustard1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp sugar
Prepare rice as directed on box. Combine dressing ingredients and gently toss with rice salad. It is so good either at room temp or chilled.