Spare Ribs

1 cup ketchup
1 c tomato sauce
4 tbsp brown sugar
2 tbsp vinegar
3 tbsp mustard (I used dry)
1/2 c barbeeque sauce
3 tbsp tomato paste
1 tsp liquid smoke
1 onion (sliced thinly and then cut circles in half)
6 large or 12 small spare ribs

Get your crockpot good and hot, salt and pepper the ribs and brown them in the crock pot.  Mix the rest of the ingredients and pour over the ribs.  Cook a minimum of 2 hours or longer.  The longer your cook them the more tender the meat becomes.  Serve over rice.

PS:  I skip the browning process and just throw everything in on low all day and it still turns out amazing.

French Toast Breakfast Bake

Chilled Rice Salad

This was made at a Relief Society dinner and was popular.  I liked that it was different from the usual side dish, and yummy!

1 pkg chicken rice-a-roni
1 tsp chicken bouillon or stock base
2 large chicken breasts, cooked and diced
2.5 c mayo or miracle whip
1 green pepper, diced
4 stalks celery, diced
2 oz slivered almonds
Ripe olives, chopped
6 hard boiled eggs (for garnish)

Prepare the rice mix according to package directions, except add bouillon to the water.  Cool.  Add remaining ingredients except for eggs.  Mix well.  Add eggs as a garnish, and chill for at least 1 hour.

Chicken Noodle Soup

Really yummy.

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Directions

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Famous Bread/Rolls Recipe

This is by far the yummiest bread recipe I have ever tried!  I have been using it for about 10 years now and I love it.  It makes yummy rolls, bread, and amazing cinnamon rolls.  It has been driving me crazy that it hasn't been added on here yet, because I have wanted the recipe when I have been traveling.  Finally.

Ingredients

2 c. hot water

1 stick butter, melted

2 tbsp. yeast

¾ c. sugar

2 eggs

1 tsp. baking powder

7 c. flour- (add more flour when kneading to reach correct consistency)

2 tsp. salt

Place water and yeast in bowl and stir ‘til dissolved. Add sugar and let activate. In meantime sift together dry ingredients in a separate bowl. Add butter and eggs to yeast mixture. Slowly mix in dry ingredients. Let dough rest 5 minutes before kneading for 5 minutes. For rolls, I like to tie knots. Let rise 1-2 hours at room temperature (until doubled in size) before baking at 420 for 10-15 minutes, and golden brown on top.

Rice Pudding

I've tried to put all my favorite recipes on here so I can look them up when I need them instead of digging through the old recipe box, but somehow this one was missed.  I've had to dig this out too many times, so finally here it is!  Good memories sharing this yummy pudding with mom.  The boys just didn't care for it.  Now I get it all to myself, unless Porter is in the mood to share with me.

2 cups milk
2 eggs
1 cup sugar
1 teaspoon vanilla
2 cups rice

In sauce pan scald 2 c. milk.  In bowl, mix eggs, sugar and vanilla.  After milk is scalded, remove from stove and gradually add in egg mixture.  You must do this slowly to avoid scrambling the eggs.  Pour milk mixture over the rice in 8x8 casserole dish.  Place 8x8 pan in a larger casserole dish, and fill dish 1/2 way with water.  Bake 2 pans at 350 for 50-60 minutes.  We liked to eat this with a little more milk or 1/2 & 1/2 over the top.

Chicken Curry Chili

This is a recipe that Jared's parents tried in Hawaii on their mission and loved.  I want to try it out now!

2 lbs. cooked and cubed chicken  
4 cloves garlic

1 tbs. curry powder                         
2 tsp. gound coriander

1 tsp. ground cumin                            
1 tbs. lemon juice

2 medium sweet peppers                    
3 cans diced tomatoes with chilies

1 15 oz. can chicken broth                 
1 15 oz. can coconut milk

1/4 cup catsup

In large stock pot, cook garlic and sweet peppers.  Stir in curry, coriander, cumin,

and lemon juice. Stir in tomatoes, broth, coconut milk and catsup. Bring to boil

and add chicken.  Garnish with fresh basil and chopped peanuts. Salt to taste.

Jeri said that Scott sometimes adds a bit of brown sugar.  If you want the taste 

sweeter, just add brown sugar to taste.

Cranberry Spinich Salad

Ingredients

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Sweet Potato Hash

I saw this recipe in a magazine and decided to try it out.  I thought it was really fresh and yummy, and pretty easy to whip up, too!  I decided I was going to make it again tonight and realized I threw out the magazine just days ago.  Luckily it was posted on the internet, so I decided I better post it before it's lost for good.

Ingredients

• 1  large or 2 small sweet potatoes, peeled and quartered (about 1 lb.)
• 1  Tbsp. vegetable oil
• 1  11-oz. can Southwestern-style corn with black beans and peppers, rinsed and drained
• 1/2  cup dairy sour cream
• 2  Tbsp. chipotle salsa
• 3  medium avocado, peeled, pitted and sliced
•   Fresh cilantro leaves and chili powder (optional)

Directions

1. Place sweet potatoes in a microwave safe dish; cover and cook on 100 percent power (high) for 5 to 8 minutes or just until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt.
2. In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.
3. Meanwhile, stir together sour cream and chipotle salsa.
4. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantro and sprinkle chili powder. Makes 4 servings.

Beef or Pork 2 for 1 Dinner

Anytime I find a 2 for 1 dinner I am posting it on here so that in a few months when I forget what I've tried, I can find it on here.

I don't know if any body has ever tried the "spoon roast" from Harmons, but it is to die for. I can never crock pot a roast again, this is the ultimate. They call it a spoon roast because you can scoop the meat or cut the meat with a spoon... it is that tender. The butcher at Harmons does all the work for me, but he has told me how to make it on my own. All you need is a good cut roast, beef or pork. Season it to your liking. Then layer 3 to 4 sheet of butcher paper, and wrap the roast tightly, securing it with twine. Bake at 250 degrees for one hour per pound. Or... if you have a Harmons near you just ask your meat guy for a spoon roast!

Day 1: Roast with your liking of side dishes.

Day 2: Shredded beef enchiladas: Really easy! All you do, is shred the leftovers of your roast, and heat in a skillet. Pour 1/4 of a can of red enchilada sauce to the meat. After heated through roll the meat in tortillas, adding a little cheese to the inside of each. Pour rest of enchilada sauce over the top, and top with shredded cheese. Bake at 350 for 20 minutes until heated through. Serve with a green salad, and/or spanish rice.

Another 2 for 1 Dinner Recipe(s)

As you can see, have become a big fan of what I call 2 for 1 recipes. I am not a fan of leftovers... I do not like having the same thing twice in one week. So normally a lot of food gets wasted at our house, unless Jared mans up and eats all the leftovers for us. But now that I have been trying these 2 for 1 recipes, I am making the most out of my groceries! Love it!

Turkey Dinner

I love dinner that comes from Costco because it means it was easy on me! They sell this pre-cooked turkey at Costco that is so incredibly moist and yummy, Jared has actually requested that we substitute Thanksgiving turkey for this. Since it is pre-cooked it just takes about an hour to heat up in the oven. We serve it with mashed potatoes and a vegetable and it is a delicious dinner that is so easy! Tip: If you serve with rice instead, make double and your next dish will be SUPER easy!

Leftover Turkey Casseroles-
With the leftovers from the turkey dinner, I dice up the remaining turkey and use it in a casserole the following night. I have two casseroles that I like. Here they are:

Turkey & Rice Spanish Casserole

2 cups cooked rice
1-2 cups diced turkey (chicken works just as good!)
1 can green enchilada sauce
1 can green chiles
1 cup sour cream
1 can corn, drained
1/2 cup jack cheese, for top

Mix all ingredients in a bowl until combined, and place into a greased 9x13 casserole dish. Top with cheese, and bake at 350 for 30 minutes.

Turkey & Potato Casserole

1 pkg southern hashbrowns, frozen
2 cups diced turkey (or whatever is left)
2 cans cream of chicken
1 16oz sour cream
8 oz colby/jack cheese
salt and pepper

Combine all ingredients and put in a greased 9x13 casserole dish. Bake at 375 for 1 hour until potatoes are soft.

Baked BBQ Chicken + BBQ Chicken Pizza

I thought it was appropriate to put these two recipes together in the same post, because I use the leftovers from the 1st recipe to make the 2nd recipe the following night. This is one of my favorite meal(s) because I get 2 for one!

Baked BBQ Chicken Pizza

Don't let the simplicity of the ingredients scare you off. This was one of the top rated BBQ Chicken recipes I could find online, and it falls off the bone... it is so tender and so yummy!

• 1 (2 to 3 pound) whole chicken, cut into pieces (It's cheaper to find the package where the butcher has already cut up the pieces for you, it's about $5)
  
• salt and pepper
  
• 2 teaspoons garlic powder
• 1 1/2 cups prepared barbecue sauce

Preheat oven to 350 degrees F (175 degrees C).

1. Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
2. Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.

BBQ Chicken Pizza

The next day I use the leftovers from the BBQ Baked Chicken to make homemade BBQ Chicken Pizza. It is simple and yummy.

• 2 Pouches Betty Crocker Pizza Mix (just add water) (Use 1 pouch for thin crust)
• Your Favorite BBQ Sauce
• 8 oz low fat mozzarella cheese, shredded
• Diced BBQ Chicken (After I dice it, I toss it in a bowl with a little more sauce)
• Sliced Tomatoes
• Sliced Red Onion
• Freshly Chopped Basil

Preheat oven to 450

1. Press pizza dough into pan.
2. Spread thin layer of BBQ Sauce across dough. Too much will make dough soggy.
3. Sprinkle cheese.
4. Spread all your toppings.
5. Bake at 450 for 15 minutes or until crust is golden. (Bake at bottom rack.)

Guilt Free Dessert

Yogurt Parfaits

Non-Fat Vanilla Yogurt
Vanilla & Almond Granola (or your favorite flavor of granola)
Any Fresh Fruit- I prefer diced Fuji Apples

This is seriously one of my favorite treats. It is under 100 calories of pure yumminess. When I can't make it another second without a dessert in my life this baby is my go-to. I love it even when I am a friend of chocolate, so you know it is good.

Mud Pie

I actually haven't tried this, but I found it online and want to try it, so I am posting it here. Here is the recipe, and the bakers comments:

I love this recipe, it is pretty simple and can be altered how you like it. I have had it with pistachio pudding in the middle and that is REALLY good too.

1 cup flour

1 cube butter

1 cup chopped pecans

Mix thoroughly and press into the bottom of a 9x13 pan. Bake at 300 degrees for 15 to 20 min, then cool.

8 oz. cream cheese

1 cup powdered sugar

9 oz. cool whip (1/2 of carton)

Mix well and spread on first layer.

2 small pkgs. of instant pudding (I mixed 1 butterscotch with 1 chocolate)

2 1/2 cups cold milk

Beat for 2 minutes then spread on second layer.

Spread on remaining cool whip and refrigerate for at least an hour before serving.

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.

Cafe Rio Salad

Cafe Rio Salad

The Rice:
4 cups rice 2 cups water (I add more water because I use wheat rice)
1 tsp cumin
2 garlic cloves
6 green onions
1 tablespoon butter
6 springs cilantro chopped
*All in rice cooker

The Chicken:
7 chicken breasts
2 cans rote diced tomatoes and green chilies
1 tsp. chili pepper powder
1 tsp. salt
1 tsp pepper
1 tsp garlic salt
1 dash tabasco sauce
1 tsp cayenne pepper (warning: this makes it really hot!!!! I usually just add a little pinch)
*Crock pot this and shred chicken when cooked. I just cut with scissors while in the crock pot.

Dressing:
1 cup mayo
1 pkg. Hidden valley ranch dressing
1/2 cup buttermilk
1/4 tsp. cayenne pepper (I just use a pinch)
1 cup cilantro
2 cloves garlic; minced
3 tomatillos; quartered
*Blend dressing ingredients in blender

Layer: Rice, Chicken, lettuce, black beans and dressing! Sooo Good!

Chicken Tortilla Soup

2 cups water
1 cup uncooked rice
1 can black beans (15oz)
1 can corn, drained (15oz)
1 can diced tomatoes in juice (15oz)
1 box chicken broth (4 cups)
1/2 of a rotisserie chicken, shredded

Bring water to boil in large pot and add rice. Cook on low for 20 minutes. When done, remove the pot from heat and let it sit for 5 minutes. Add the rest of the ingredients, and heat to simmer.

Season to taste with: salt, ground cumin, black pepper, chili powder

Serve with tortilla chips, cheese, and sour cream.

Grandma's Yams

1 small can crushed pineapple
1 large can yams
1 cup pineapple juice
1/2 cup brown sugar packed
1/2 cup sugar
2 tbsp corn starch
1/2 cube butter

Combine all ingredients except for crushed pineapple and yams into a sauce pan. Heat. Bring to boil for 2 minutes, or until thickened. Take off the heat, and add crushed pineapple. Butter square casserolle dish, and add drained yams. Pour sauce over, and bake at 325 for 30 minutes.

**I like to add marshmallows to the top for the last couple minutes.**

Cinnamon Rolls

Hey, we all get a sweet tooth sometimes. And usually it doesn't correspond with a time when we feel like baking something. I am a huge fan of the Rhodes Rolls, and yesterday I tried these. They taste delish, just like homemade cinnamon rolls...without all the work! I have been craving cinnamon rolls ever since I saw Paula Dean make some on the Food Network. The 6 hour process wasn't so appealing. All I can say is... You're welcome!

Creamy Chicken & Wild Rice Soup

Tried and true. I made this for lunch today and it was so delicious! I had leftover chicken and leftover wildrice, and this made the yummiest soup. It is definitley worth trying. I really don't think exact measurements matter, just throw in what you got.

Abt 1-2 cups cubed chicken, cooked
Abt 2 cups cooked wild rice
3 stems celery, chopped
1/2 sweet yellow onion
1 cup sliced carrots
3 slices bacon chopped
2 tbsp butter
A few dashes of parsley flakes
2 cans cream of chicken
2 cups milk
About 2 cups water (or until you reach the desired consistency, it is super thick without the water)
Salt & Pepper to taste

In a large pot, dump in your butter, veggies and bacon and let simmer on medium heat until veggies are soft. Add the cream of chicken soup and milk. Stir until smooth consistency. Add parsley flakes. Add the cooked rice and chicken. Then add water until you reach your desired thickness/thinness. I let it simmer on low for about an hour while some cornbread cooked and then served, it was wonderful.

Gourmet Caramel Apples

MMMM! Found this online, and after someone brought me one last Sunday I am so pumped about making them for others. Seems like a good recipe.

How to Make Chocolate Covered Caramel Apples
Caramel apples are a special treat and a fabulous gift. They are not hard. All you need is some good quality apples, caramels, and some great chocolate. With just a little practice, you can make some gorgeous apples. The ones in the pictures were dipped in caramel, then chocolate, and drizzled with almond bark. But use your imagination. How about caramel apples rolled in cinnamon candy bits or chopped pecans?
What you’ll need
• Individually wrapped caramels• Apples• Chocolate for coating• Craft Sticks• Almond bark or white chocolate (optional)• Nuts, candies, or sprinkles (optional)
Directions
If you use store-bought caramels, the little square kind that come individually wrapped, it’s easy to make gorgeous caramel apples. Here’s how
1. Use about 14-16 ounces (or 1 lb) of individually wrapped square caramels for 5 large or 6 medium-sized apples. Add 2 tablespoons of water to the melting caramels.
2. Choose the best apples that you can find. They should be free from bruises and firm. Tart apples contrast with the candy coating well. We prefer smaller granny smith apples. It makes for a better serving size. Remove the stem of the apples by twisting and pulling or by cutting with a sharp scissors. Press craft sticks for handles into the stem end of the apples.
3. Dry the apples completely. If the apples are damp the caramel will not stick to the apples.
4. Place buttered or oiled waxed paper on a cookie sheet or several large plates. Set aside.
5. Melt the caramels over very low heat, stirring occasionally as they soften.
6. While holding the pan to its side to make the caramel deeper, twist the apples through the caramel. By grasping the sticks, you can roll the apples on an angle so that the caramel does not need to be deep enough to immerse the apples. Let the excess caramel drip off of the apple. Scrape the caramel off of the bottom of the apple. More caramel will drip down the apple as it sits. Set them vertically on the waxed paper to cool.
7. Melt enough chocolate to twist the caramel covered apples through the chocolate. Use the very best chocolate that you can buy. You can buy melting wafers specifically made for candy coatings. (Avoid those melting chocolates designed for thin, hard coatings.) When the chocolate is melted, dip the caramel coated apples. Again, set on waxed paper to cool or roll the coated apples through chopped nuts or crushed candies.
8. Once cool, consider melting white chocolate or almond bark and drizzling the white chocolate over the apples in an attractive manner.
Notes:
1. Don’t cook either the caramel or chocolate coating. Cooking will change the consistency; it only needs to melt.
2. If the coating seems too thin, it’s too hot. Remove the pan from the heat and let it cool.
3. If the coating is not adhering properly to the apple, it is too cool. Heat the topping further.
4. The coatings will set up faster in the refrigerator.
5. Once cool, the apples can be placed in individual plastic bags and a ribbon tied around the stick.
6. They do not have to be refrigerated unless you would prefer to do so. If refrigerated the apple itself will be cold, but it may make the coatings harder than desired.

Bannana Crumb Muffins

This is currently THE #1 recipe on All Recipes with something like 3K reviews of 5 stars. I have not yet tried it, but they look tasty and I guess I can take the word of all the other guinea pigs out there. Good way to use some ripe bannanas!

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Cookie Bars

The story behind the recipe. Our Elder's Quorom President is apparently an amazing baker. Not long after he was called he brought these for all the Elders and Jared snatched one for me. I was wondering how he managed to sneak into Relief Society and was shocked to hear they were handed out in Elders Quorom! Very uncharacteristic. I was certain his wife spent hours baking and he took the credit, but she says he did it all on his own! Brother Ruiz also owns an Ultrasound Office and came over to tell us the sex of Porter when I was only 14 week along. I brought him some cookies to say "thank you" but now that I know what an amazing baker he is, it probably wasn't much of a thanks. It was the tastiest treat Jared and I had ever had, and he said "You HAVE to get that recipe!" His wife was kind enough to share. You will LOVE these, but as crazy as this sounds, they are not good warm out of the oven. You have to let them cool, as if you hadn't waited long enough to savor the yumminess. It is well worth the wait though, trust me.

COOKIE DOUGH

1 cup butter

2 cups packed brown sugar

2 eggs

2 tsp vanilla

2.5 cups flour

1 tsp salt

1 tsp baking soda

3 cups quickoats

Cream butter, sugar and vanilla. Add eggs and beat well. Add remaining ingredients and mix well.

FUDGE

1 cup semisweet chocolate chips

2 tbsp butter

1 cup eagle brand milk

Melt the following ingredients slowly in a saucepan, and then add 2 tsp vanilla.

Grease and flour a 9X13 glass casserolle dish. Spread 1/2 cookie dough mixture on bottom, pressing down. Pour fudge over cookie dough layer, and then place remaining dough mixture on top. (You can't really spread the 2nd 1/2 well, so I take small pieces, flatten them out and spread over fudge until mostly covered - some fudge may be visible in between the blobs.)

BAKE in 350 preheated oven for 20-25 minutes or until lightly golden. Wait to cool, cut in squares and serve.