Pork Roast with Peach Sauce

1 boneless pork loin roast (about 3 pounds)
1/4 teaspoon onion salt
1/4 teaspoon black pepper
1 can (15.5 ounces) sliced peaches in heavy syrup
1/2 cup chili sauce
1/3 cup packed light brown sugar
3 tablespoons apple cider vinegar
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch mixed with 2 tablespoons water

Coat a 6-quart slow cooker with nonstick cooking spray.  Place roast into slow cooker; season with onion salt and black pepper.

Drain peaches, reserving the syrup.  In a bowl, whisk syrup, chili sauce, brown sugar, vinegar and pumpkin pie spice.  Pour over meat; scatter peach slices over the roast.

Cook 3 hours on high or 6 hours on low.

Remove meat and allow to rest for 10 minutes.  Spoon out peach slices and reserve.  Place liquid in a small saucepan and bring to a boil over medium-high heat.  Stir in cornstarch mixture and cook, stirring, for about 30 seconds until sauce thickens.

To serve, slice meat and scatter reserved peach slices over the top.  Serve with sauce on the side.

Taken from FamilyCircle.com

Baked Potato Soup

3 1/2 pound potatoes, peeled and cut into 3/4 inch pieces
1 pkg frozen chopped broccoli
4 cups chicken broth
1/3 cup half/half
1/3 cup sour cream
1 tablespoon cornstarch
1 1/4 teaspoon salt
1/2 teaspoon pepper
4 scallions
4 slices bacon, cooked and crumbled
cheddar cheese

Combine potatoes and broccoli in slow cooker bowl.  Pour broth over top, cover and cook 3 hours on high, or 6 hours on low (I found I had to cook it a little longer) or until potatoes are tender.

In small bowl, stir together half/half, 1/3 cup cour cream, constarch, salt and pepper.  Remove cover and mash potatoes slightly. Stir half and half mixture and scallions.  Spoon soup into bowls.

Divide bacon among bowls and dollop each with sour cream.  Sprinkle with cheddar cheese. 

Taken from FamilyCircle.com

Paper Thin Blueberry Pancakes

2 cups packed Bisquick
2 1/3 cups milk
1/2 cup unsalted butter, chilled
2 cups blueberries, fresh or frozen
1 1/2 cups salted butter, melted
1 1/2 cups grade A maple syrup, heated

Put the Bisquick in a medium-size mixing bowl and make a well in the center.  Pour in all the milk and stir with a whisk until just blended.  Do not overwork the batter; lumps are okay.  Let the batter rest for about 30 minutes at room temperature.

Preheat an electric griddle to 400 or a regular stovetop griddle until very hot.

Pour the batter through a fine sieve to strain out any lumps.  The batter should have the consistency of heavy cream.

With the end of the chilled stick of unsalted butter, quickly grease the hot griddle for each batch of pancakes.  Using a 2-ounce (1/4 cup) ladle, pour the batter onto the griddle to form paper-thin, 5 to 6 inch round pancakes; if the first one is too thick to spread evenly, stir a little more milk into the batter.  Scatter a few blueberries on top of each pancake, patting them into the batter with a large spatula. 

When the edges of the pancakes are brown, after about 1 minute, very carefully flip the pancakes with a spatula; tuck any stray berries back under the pancakes.  Cook for about 30 seconds more, then carefully transfer to a large heated serving plate, overlapping them.  Repeat with the remaining batter and berries.

Pour about 1/4 cup each of melted butter and maple syrup over each serving of pancakes. 

Taken from Comforting Foods - Feel Good Recipes from America's Top Chefs

Ice-Cream Tartlets

• 2 (6-count) packages graham cracker tartlet shells
• 6 cups various flavors of ice cream
• Ice cream toppings
• Chopped nuts, fruit, sprinkles

Preparation:

Spoon about 2 teaspoons ice cream topping in the bottom of each tartlet shell. Top with ice cream, pressing slightly so the topping is visible around the edges of the ice cream. Freeze until firm, then serve with remaining toppings. Serves 12 Some of my favorite combinations include:

• Marshmallow sauce (not marshmallow creme) topped with strawberry ice cream and drizzled with chocolate sauce.
• Hot fudge sauce topped with mint ice cream, drizzled with more hot fudge sauce.
• Hot fudge sauce and peanut butter, topped with chocolate chunk ice cream.
• Caramel sauce topped with caramel fudge ice cream, topped with chocolate sauce. 

taken from About.com

Frozen Grapes

Freeze grapes.  Voila!

Onion-Roasted Potatoes

1 envelope onion soup mix
2 pounds potatoes, cut into large chunks
1/3 cup olive oil

Preheat oven to 450.  Combine all ingredients and toss until evenly coated.  Empty into shallow baking pan.  Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.  Garnish with chopped fresh parsley if desired.

Taken from Favorite Brand Name Light Cooking

Bruschetta with Tomato and Basil

• 1 pound ripe tomatoes, peeled and seeded
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 2 medium garlic cloves, minced
• 1/2 teaspoon coarsely ground black pepper
• 3 tablespoons finely chopped fresh basil
• 4 ounces fresh Mozzarella cheese, cut into 1/4 to 1/2 inch cubes
• 1 tablespoon finely chopped Italian parsley
• Bread:
• 1 medium baguette, French or Italian bread cut into 1/2 inch slices
• 2 large garlic cloves, peeled
• 2 tablespoons extra virgin olive oil
• freshly ground black pepper

Preparation:

Dice tomatoes into 1/2 inch pieces; drain over a bowl for 30 minutes to remove excess liquid. Combine all relish ingredients except the Mozzarella cheese in a small non aluminum bowl. Stir well and taste for seasoning. Prepare grill for medium hot grilling, or preheat broiler. Place the bread on the grill; grill or broil each side just until marks of the grill or broiler pan appear. Remove and place on serving platter. Rub the toasted bread pieces on each side with cut surfaces of the peeled garlic cloves. Add cheese cubes to the relish; spoon mixture over each bread slice and then drizzle the remaining 2 tablespoon extra virgin olive oil over top. Sprinkle with freshly ground black pepper and serve.
Makes 6 servings.

taken from about.com

Spinach Salad With Apple Vinaigrette

1 bag fresh spinach, about 12 ounces
1/2 cup sugar
1/2 cup apple cider vinegar
2 teaspoons grated sweet or purple onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup finely chopped apple
crumbled cooked bacon
and I added pecans

Wash spinach and let dry.  Whisk together sugar, vinegar, onion, mustard, salt, oil, and apple.  Pour over spinach just before serving and toss.  Sprinkle with bacon (and pecans).

taken from About.com

French Fries with Pink Fry Sauce

6 potatoes
salt

Scrub potatoes.  Peel, if desired.  Cut each potato lengthwise into slices about half-inch thick.  Place on well-sprayed 9x13 inch baking sheet.  Salt to taste.  Bake at 425 for about 20 minutes or until tender.  Serve with Fry Sauce.

Fry Sauce:

1/2 cup ketchup
1/2 cup mayonnaise

Stir together and enjoy with french fries!

taken from The Essential Mormon Cookbook

Chocolate-Peanut Butter Rice Krispies

2 cups Karo syrup
2 cups sugar
2 cups peanut butter
8 cups Rice Krispies
6 chocolate bars

Bring Karo syrup and sugar to a slow boil.  Add peanut butter.  Remove from heat.  Add Krispies.  Press into a 9 x 13 baking dish.  Place chocolate bars evenly across Krispies.  Place in 200 degree oven until chocolate starts to melt, then remove and spread chocolate evenly with spatula.  Let cool and enjoy!

Chicken Supreme

• 5 slices bacon
• 6 boneless, skinless chicken breast halves
• 10 oz. can condensed cream of chicken soup OR 10 oz. jar four cheese Alfredo sauce
• 4 oz. jar sliced mushrooms, drained OR 1 onion, chopped
• 1/2 cup diced Swiss or Havarti cheese

Preparation:

In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator. In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 160 degrees F on a meat thermometer.
Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

Taken from about.com  

Fresh Peach Drink

2 large ripe peaches, peeled and pitted
1 cup orange juice
1/3 cup fresh lemon juice
1/2 cup sugar
1 cup crushed ice

Mix all ingredients in blender or food processor.  Makes 1 serving. 

Sweet Restaurant Slaw

• 1 (16 ounce) bag coleslaw mix
• 2 tablespoons diced onion
• 2/3 cup creamy salad dressing (such as Miracle Whip™)
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

Directions

1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Nie's Chocolate Crinkles

2 cups sugar
3/4 cup vegetable oil
3/4 cup Hershey's cocoa powder
4 eggs
2 tsp vanilla extract
2 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
powdered sugar

directions:
in a large mixing bowl, combine sugar & oil. add cocoa; blend well. beat in eggs and vanilla. combine flour, baking powder & salt; add to cocoa mixture blending well. cover; chill at least 6 hours. heat oven to 350. shape dough into 1 inch balls. roll in powdered sugar. place 2 inches apart on greased cookie sheet. bake 12 to 14 minutes or until almost no indentation remains when touched. remove from cookie sheet; cool on wire rack. makes 4 dozen.

Fire-Roasted Tomato and Spinach Pasta

• 6 ounces linguine pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
• 1 (9 ounce) box frozen creamed spinach, thawed
• salt and pepper to taste

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic, and cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving. 

Frozen Lemon Pie

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/2 gallon vanilla ice cream, softened
1 (8 oz) tub whipped topping, thawed to room temperature
6 oz (undiluted) lemonade frozen concentrate
Juice and zest from 1 lemon
1 lemon, sliced
Mint leaves

Prepare a graham cracker crust by combining graham cracker crumbs and melted butter.  Pat into a 9 or 10 inch greased pie plate to form a crust.  Chill or freeze until firm.  In a large bowl combine softened ice cream, whipped topping, lemonade concentrate, and the juice and zest of 1 lemon.  Stir until blended.  Pour over chilled pie crust.  Freeze overnight or for several hours.  Garnish with lemon slices and mint leaves.

Taken from The Essential Mormon Cookbook

Fresh Tomato Pizza

1 (10 oz) thin-crust Italian bread shell
Olive oil
4 plum tomatoes, thinly sliced
1/2 medium-size purple onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese or blue cheese
1/4 cup chopped fresh basil or oregano

Place bread shell on ungreased baking sheet or pizza pan; brush with olive oil (or spray with cooking spray).  Top with tomato and remaining ingredients.  Bake at 425 for 7 to 8 minutes or until cheese melts.

A also like to make pizza with barbque sauce, chicken and red onion.

Taken from Cooking Light - 5 Ingredient 15 Minute Cookbook

Meatloaf

1 can (16 oz) whole tomatoes
1 1/4 pound ground beef
1/4 pound ground pork
3/4 cup regular oats
1/3 cup chopped onion
1 egg
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 375.  Drain tomatoes, reserving 1/4 cup liquid.  Cut up tomatoes with fork.  Mix tomato liquid and the remaining ingredients thoroughly.  Pack in loaf pan.  Bake 1 hour.

Taken from Betty Crocker's Old Fashioned Cookbook

Ambrosia Fruit Salad

1 large grapefruit, pared and sectioned
3 medium oranges, pared and sectioned
1/2 cup seedless green grape halves
1 to 2 tablespoons light corn syrup
1 large banana, sliced
1/4 cup flaked coconut

Cut grapefruit sections into halves.  Mix grapefruit, oranges, grapes and corn syrup.  Cover and refrigerate at least 2 hours but no longer than 24 hours.  Stir in banana and coconut just before serving.

Taken from Betty Crocker's Old Fashioned Cookbook

White Pizza Dip

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 container (16 oz) sour cream
1 cup (8 oz) ricotta cheese
1 cup shredded mozzarella cheese (about 4 oz), divided
1/4 cup (1 oz) chopped pepperoni
1 loaf Italian or French bread, sliced

Preheat oven to 350.  In shallow 1 quart casserole, combine soup mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni.
Sprinkle with remaining 1/4 cup mozzarella cheese.
Bake uncovered 30 minutes or until heated through.  Serve with bread.

Taken from Lipton Recipe Secrets, Soup Mix Magic

Spice Cake with Fresh Peach Sauce

1 package moist deluxe spice cake mix

6 cups sliced fresh peaches
1 cup water
1/3 cup sugar
1/8 teaspoon ground cinnamon

Preheat oven to 350.  Grease and flour 10-inch Bundt pan.  Prepare, bake and cook cake following package directions.  Dust with confectioners sugar.
For sauce, combine peaches and water in large saucepan.  Cook over medium heat 5 minutes.  Reduce heat to low.  Cover and simmer 10 minutes.  Cool.  Reserve 1/2 cup peach slices.  Combine remaining peaches with any cooking liquid, sugar and cinnamon in blender.  Process until smooth.  Stir in reserved peach slices.  To serve, spoon peach sauce over cake slices.

Taken from Favorite Brand Name Light Cooking

Chicken Casserole

2-3 boneless chicken breasts (cut, and boiled)
1 large can cream of mushroom (i use low fat soups)
1 small can cream of celery
1 small can cream of chicken
8 oz velveeta (melted) *OPTIONAL
egg noodles (cooked)
1 box stuffing mix


place boiled chicken in large long casserole dish
add cooked noodles to top of chicken
mix soups, and melted cheese in bowl, then add to top of noodles
bake in oven for approx 30 min @ 375.

mix about a 1/3 cup of water with stuffing mix to "dampen" it a bit, then add to top of casserole, and bake for an additional 15 minutes.

this was a recipe i have "made up" by experimenting over the years, and this seems to be the family fav.

i usually make a little extra chicken, and make a smaller casserole to freeze. works GREAT for a quick meal later the next week!
enjoy!!

Recipe from Lea Ann Gauer

Meatball Stew

1 pound ground beef
1/2 cup soft bread crumbs
1/2 teaspoon dried thyme leaves, crushed
1 egg
1 clove garlic, minced
2 tablespoons vegetable oil
1 can French Onion soup
1/4 cup water
3 medium potatoes, peeled and quartered
3 medium carrots, cut into 1-inch chunks
1 medium onion, cut into thin wedges
1 tablespoon chopped fresh parsley

In medium bowl, combine ground beef, bread crumbs, thyme, egg and  garlic; mix thoroughly.  Shape into 20 meatballs.
In skillet over medium heat, in hot oil, cook meatballs until browned on all sides.  Pour off fat.
Stir soup and water into skillet; stir in potatoes, carrots and onion.  Heat to boiling.  Reduce heat to low.  Cover; simmer 30 minutes or until vegetables are tender, adding more water if needed.  Garnish with parsley.
Makes 4 servings.

Taken from Great American Brand Name Recipes Cookbook

Beef Ziti Bake

1 lb extra lean ground beef
1 tbsp. onion powder
1 tbsp. dried sweet pepper flakes
1 14 1/2 oz. can stewed tomatoes with bell pepper and onion  - do not drain
1 8 oz. can tomato sauce
1 tsp. Italian seasoning
1/2 tsp. garlic powder
8 oz. ziti pasta, cooked and drained
2 cups shredded mozzarella cheese, divided
1/2 cup Parmesan cheese

Preheat oven to 350.  Spray 9x13 baking dish with cooking spray.  Spray nonstick skillet with cooking spray and heat over medium-high heat.  Add ground beef, onion powder, and pepper flakes.  Cook, stirring frequently, until beef is browned and crumbled.  Add stewed tomatoes, tomato sauce, Italian seasoning, and garlic powder; mix well.  Add cooked ziti and 1 cup mozzarella cheese.  Spoon mixture into baking dish; top with remaining mozzarella and Parmesan cheese.  Bake 30-35 minutes until lightly browned and bubbly hot.  Remove from oven and let stand 5-10 minutes before serving.

Taken from The Busy Mom's Make It Quick Cookbook

Bean Dip

2 cans refried beans
1 container guacamole
1 cup sour cream
1 pkg taco season
1/2 cup mayo

In a dish layer beans and guacamole.  Mix sour cream, mayo and taco season then layer on top of beans and guacamole.  Top with grated cheese, tomatoes, olives and green onions.  Serve with chips. 

This recipe comes from my good friend Olga. 

Family Frozen Peach Cocktail

2 cups sugar
12 large peaches peeled and sliced
1/2 cup fresh lemon juice
1 1/2 cups orange juice
1 (20 ounce) can crushed pineapple, undrained

Sprinkle sugar over peaches and let stand.  Combine juices.  Add pineapple to juices and pour over the peaches.  Freeze in 4 one-pint bags or 2 one-quart bags.  To serve, thaw slowly in refrigerator for 4 hours or about 2 to 3 hours at room temperature.  Add bananas or berries if desired when ready to serve.  Makes approximately 4 pints.

Taken from The Essential Mormon Cookbook

Tuna Sourdough Sub Sandwiches

1 12-oz can chunk light tuna in water - drained
1/2 cup diced celery
1 small apple, diced
1/4 cup raisins (optional)
1/4 cup mayo
1/2 tsp. onion powder
1/4 tsp. dry mustard
4 sourdough sandwich rolls, cut in half

optional:
lettuce, tomato, onion, Dijon mustard

Combine tuna, celery, apple, and raisins in medium bowl; mix well.  Combine mayo, onion powder, and dry mustard in small bowl; mix well.  Add to tuna mixture and toss until coated.  Divide tuna mixture and spoon onto 4 sourdough bread halves.  Garnish with lettuce, tomatoes, Dijon and onions as desired. 

Serves 4.  Taken from The Busy Mom's Make It Quick Cookbook

Broccoli Salad

2 bunches fresh broccoli cut in small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds or raisins (optional)

In large bowl combine broccoli, onion, and cheese.  Refrigerate.  Just before serving, stir in bacon.  Add sunflower seeds or raisins if you wish.  Pour desired amount of dressing over salad.  Stir briefly.  Serve the same day.

Broccoli salad dressing:
1 cup mayonnaise
2 tablespoons red or white wine vinegar
1/2 cup sugar
1/2 teaspoon salt

Makes 6 servings.  Taken from The Essential Mormon Cookbook

Carrot Soup

- 1 onion, chopped
- 1 garlic clove, chopped
- 450g carrots
- 1 pint chicken stock
- Pinch of sugar
- 150ml single cream

1: Gently fry onion and garlic in a little oil until soft and golden, not brown.
2: Add chopped carrots, chicken stock and sugar and cook until carrots are soft.
3: Blend using a food processor or hand blender.
4: Return to heat and add cream.
5: Serve with fresh bread.





Recipe from Naomi Miles.  She recommends using this website to make conversions if needed -
http://www.france-property-and-information.com/cooking_converter.htm

Strawberry Watermelon Slush

1 pint fresh strawberries, cleaned and hulled
2 cups seeded and cubed watermelon
1/3 cup sugar
1/4 cup lemon juice from concentrate
2 cups ice cubes

In blender, combine all ingredients except ice; blend well.  Gradually add ice, blending until smooth.  Serve immediately.  Makes about 1 quart

Taken from Light Cooking Cookbook

Pork Chops with Dijon Cream Sauce

4 boneless center-cut pork loin chops
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Cooking spray
1/3 cup chicken broth
1 1/2 tablespoons Dijon mustard
1/3 cup half-and-half

Sprinkle both sides of chops evenly with salt and pepper.  Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.  Add chops to skillet, and cook 3 to 4 minutes on each side or until browned.  Remove chops from skillet, and keep warm.
Add broth to skillet, stirring to loosen browned bits.  Combine mustard and half-and-half; add to skillet.  Reduce heat, and simmer 7 minutes or until sauce is thickened slightly.  Spoon sauce over chops.
Serves 4.

Taken from Cooking Light 5 Ingredient 15 Minute Cookbook

Tomato Basil Pasta Salad

3 large ripe tomatoes, coarsely chopped
1/3 cup chopped red onion
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1/3 teaspoon each salt and pepper
1/4 teaspoon dried oregano
12 oz. fusilli pasta or your favorite pasta
1 cup fresh basil leaves, cut into thin strips

Put tomatoes, onion, oil, vinegar, garlic, salt, pepper and oregano in large bowl; toss.  Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.  Cook pasta in large pot of lightly salted boiling water as package directs.  Drain and add to bowl with tomatoes.  Lightly toss.  Let come to room temperature.  Add basil; toss.  Serve or refrigerate up to 1 day.  Serve 8.

Salsa Verde Turkey Tacos

1 lb ground turkey

1 jar Salsa Verde

1 White Onion - Diced

Cilantro (to taste)

Jalapeno (to taste)

 

Brown ground turkey, with onion, cilantro and jalapeno till cooked. Add jar of Salsa Verde - cook for 15- 20 minutes on low heat stirring as needed.

 

Serve on warmed tortillas with sliced avacado, shredded lettuce, tomato,  and Mexican cheese....YUM!!

 

This recipe from Michele Coomer which she got off the Biggest Loser page a couple years ago.

Birthday Party Cupcakes

1 cup soft margarine
generous 1 1/8 cups sugar
4 eggs
1 5/8 cups self-rising white flour

Topping
3/4 cup butter, softened
3 cups confectioners' sugar
cake decorating sprinkles

*Preheat the oven to 350.  Put 24 paper baking cases in a muffin pan.

*Put the margarine, sugar, eggs, and flour in a large bowl and, using an electric hand whisk, beat together until just smooth.  Spoon the batter into the paper cases.

*Bake the cupcakes in the preheated oven for 15-20 minutes, or until well risen, golden brown, and firm to the touch.  Transfer to a wire rack and let cool.

*To make the frosting, put the butter in a bowl and beat until fluffy.  Sift in the confectioners' sugar and beat together until smooth and creamy.

*When the cupcakes are cold, spread the frosting on top of each cupcake, then decorate to your choice and, if desired, place a candle in the top of each.

Taken from "Cupcakes" by Susanna Tee

Anniversary Chicken

This creamy chicken recipe has a delectable mixture of ranch dressing, bacon bits, teriyaki sauce and cheddar cheese. Perfect for a special dinner or any meal you want a chicken dish that tastes out of the ordinary.

Ingredients:

2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish

Directions:

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

2. In a large skillet, heat oil over medium-high heat.

3. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

4. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing.

5. Sprinkle with cheese, green onions and bacon bits.

6. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Recipe from Amanda Cumming who says: This one is a new one for our family but has quickly become a family favorite I got the recipe from this site www.momswhothink.com

Sauerbraten Burgers

1/2 cup crushed gingersnaps (8 cookies)
1 8-ounce can tomato sauce
1/4 cup finely chopped onion
1/4 cup raisins (I make these optional)
1/2 teaspoon salt
1 pound ground beef
1/3 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon prepared mustard
Dash pepper
Hot cooked rice or noodles

Reserve 2 tablespoons of the crushed gingersnaps.  Mix remaining gingersnaps with 2 tablespoons of the tomato sauce, the onion, raisins, and salt.  Add meat; mix well.  Shape into four 3/4 inch thick patties; brown in a skillet.  Drain off fat.  Combine remaining tomato sauce, water, brown sugar, vinegar, mustard, and pepper.  Pour over burgers.  Cover;  simmer 10 to 15 minutes, spooning sauce over meat.  Remove burgers; keep warm.

Stir reserved crushed gingersnaps into sauce in skillet.  Cook and stir till bubbly.  Skim off excess fat.  Pour some sauce over burgers; pass remaining sauce.  Serve with noodles or rice.
Makes 4 servings.

Taken from Better Homes and Gardens New Cook Book

BLT Bow Tie Pasta

2 ½ c. uncooked bow tie pasta

6 c. torn romaine lettuce

1 ½ c. cubed chicken breast

1 medium tomato, diced

4 bacon strips, cooked and crumbled

1/3 c. mayo

¼ c. water

1 T. BBQ sauce

1 ½ t. white vinegar

¼ t. pepper

Cook pasta according to package directions.  Drain and rinse under cold water.  In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon.  In a small bowl, whisk together the mayo, water, BBQ sauce, vinegar and pepper.  Pour over pasta mixture; toss to coat evenly.  Serve immediately.

This recipe from Sara Smith who got it from allrecipes.com (http://allrecipes.com/Recipe/BLT-Bow-Tie-Pasta-Salad/Detail.aspx)

Funeral Potatoes

12 large potatoes or 1 (32 ounce) bag frozen shredded hash browns
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion (I make this optional)
2 cups crushed corn flakes
2 tablespoons butter, melted

Peel potatoes and boil for 30 minutes, until just tender.  Cool and grate into a greased 9X13-inch baking dish (or put hash browns into the baking dish).  Combine soup concentrate, sour cream, cheese, and 1/2 cup melted butter, and onions.  Gently blend into potatoes.  Combine crushed corn flakes and the 2 tablespoons melted butter.  Sprinkle on top.  Bake at 350 for 30 minutes.  Makes 12 servings.

Taken from The Essential Mormon Cookbook

Easter Cupcakes

8 tbsp butter, softened
generous 1/2 cup superfine sugar
2 eggs, lightly beaten
5/8 cup self-rising white flour
generous 1/4 cup unsweetened cocoa

Icing:
6 tbsp butter, softened
1 1/2 cup confectioners' sugar
1 tbsp milk
2-3 drops vanilla extract

mini chocolate candy shell eggs

*Preheat the oven to 350.  Put 12 paper baking cases in a muffin pan, or put 12 double-layer paper cases on a baking sheet.
*Put the butter and sugar in a bowl and beat together until light and fluffy.  Gradually add the eggs, beating well after each addition.  Sift in the flour and cocoa and, using a large metal spoon, fold into the mixture.  Spoon the batter into paper cases.
*Bake the cupcakes in the preheated oven for 15-20 minutes, or until well risen and firm to the touch.  Transfer to a wire rack and let cool.
*To make a the buttercream topping, put the butter in a bowl and beat until fluffy.  Sift in the confectioners' sugar and beat together until well mixed, adding the milk and vanilla extract.
*When the cupcakes are cold, put the frosting in a pastry bag, fitting with a large star tip, and pipe a circle around the edge of each cupcake to form a nest.  Place chocolate eggs in the center of each nest to decorate.

Meatball Subs

1 pkg frozen meatballs
1 can marinara sauce (perhaps Newmans or Trader Joes)
6 hoagie rolls
Mozzarella cheese

Heat meatballs and sauce on stove top. 
Split rolls with knife.
Place about 6 meatballs per roll.
Sprinkle with cheese.
Broil for about 5 minutes.
Serve

Recipe from Jill Urmston. 

Sweet and Spicy Chicken with Rice

3 tbsp chicken broth
1 lb boneless, skinless chicken breast tenders, cut in half
2 tbsp Mexican seasoning
1 16-oz jar salsa with corn and beans
1/4 cup apricot preserves
Rice

Spray nonstick skillet with cooking spray; add chicken broth and heat over medium-high heat.  Add chicken breasts; sprinkle with Mexican seasoning.  Cook, stirring frequently, until chicken is cooked through.  Combine salsa and apricot preserves in medium bowl; mix well.  Pour mixture over chicken; bring to a boil over medium-high heat.  Reduce heat to low, cover, and simmer 5-6 minutes until heated through.  Serve chicken over cooked rice.

Serves 4

Taken from The Busy Mom's Make It Quick Cookbook

Chicken Walnut Stir-Fry

8 tablespoons oil
5 teaspoons soy sauce
3 teaspoons cornstarch
2 whole boneless chicken breasts, skinned, cut into 1-inch pieces
1/2 cup chicken broth
1/2 teaspoon ground ginger
1/2 teaspoon dried crushed red pepper
1 medium onion, cut into 1 inch pieces
1 clove garlic, minced
1/2 pound fresh broccoli, cut into 1-inch pieces
1/2 cup chopped walnuts
Rice

Mix 1 tablespoon oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small mixing bowl.  Add chicken.  Stir to coat.  Cover and refrigerate about 30 minutes.
Mix chicken broth, ginger, remaining 3 teaspoons soy sauce and remaining 2 teaspoons cornstarch in small bowl.  Set aside.
Heat remaining 4 tablespoons oil in large skillet.  Add refrigerated chicken mixture and red pepper.  Stir-fry over medium-high heat until chicken is no longer pink.  Remove chicken from skillet; set aside.  Add onion and garlic to skillet.  Stir-fry over medium-high heat until onion is tender.  Add broccoli.  Stir-fry until tender.  Add chicken and chicken broth mixture.  Cook, stirring constantly, until thickened.  Stir in walnuts.  Serve with rice.
Makes 4 servings. 

Taken from Great American Brand Name Recipes Cookbook

Penne with Creamy Pasta Sauce

1 pkg penne pasta
1 jar pasta sauce
1/2 cup half and half
1/2 cup parmesan cheese

Cook pasta according to package directions; drain and keep warm.  Combine pasta sauce and half and half in medium saucepan; cook over medium heat, stirring frequently, until mixture is heated through and thickened.  Pour over pasta and toss to mix; sprinkle with parmesan cheese and serve.

Taken from The Busy Mom's Make It Quick Cookbook

Fresh Lemonade with Mint

6 lemons
1 1/2 cups sugar
4 sprigs of green mint
8 cups water

Cut lemons in slices and remove seeds.  Place lemon slices in a large bowl.  Sprinkle sugar over slices.  Add two sprigs of mint.  Let stand for 20 minutes, stirring occasionally.  Remove mint.  Using a masher, crush sugared lemons.  Add water.  Stir well.  Pour into serving pitcher.  Add ice and remaining two sprigs of mint.  Pour and serve right away.

Makes 2 quarts. 
*taken from The Essential Mormon Cookbook

Chicken Salad

2 Cups chicken
2 Cups celery (sliced thin)
1 Cup mayo
2 Tablespoons onion flakes
2 Tablespoons lemon juice
1 Teaspoon Accent
1 Teaspoon salt

We love it served on croissants. 

Slow-Cooker Chicken Tortilla Soup

1 pound shredded cooked chicken
(I use a couple cans of chunk white chicken to make life easier)
1 (15 oz) can whole peeled tomatoes - mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 tablespoon chopped cilantro

Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or high setting for 3 to 4 hours.

I like to buy hard shell corn tortillas and crunch them up over the soup before eating. It's best if you squeeze them in your hand then blow them into your soup like Nacho does in Nacho Libre. Also quite tasty if you add sour cream and guacamole.

Taken from allrecipies.com

Hearty Nachos

1 pound ground beef
1 envelope onion soup mix
1 can black bean - rinsed and drained
1 cup salsa
cheese and chips

In skillet brown ground beef, drain.  Stir in soup mix, black beans and salsa.  Bring to a boil over high heat.  Reduce heat to low and simmer 5 minutes or until heated through.

Arrange chips on serving platter.  Spread beef mixture over chips.  Sprinkle with cheese.  Top, if desired, with sliced green onions, sliced olives, chopped tomato and chopped cilantro. 

*Taken from LIPTON Recipe Secrets - Soup Mix Magic