Taco Soup

From the kitchen of: Rachel Hubbard

Ingredients:

1 lb cooked hamburger 1 medium chopped onion 1 can corn 1 can black beans 1 can kidney beans 2 cans chopped tomatoes w/ chilis (Rotel) 8 oz can tomato sauce 1 tbsp taco seasoning

Instructions:

Mix all ingredients into crockpot. Cook on low for 4-6 hours. Serve with tortilla chips, cheese and sour cream.

Creamy Chicken Soup

From the kitchen of: Julee Willis

Ingredients:

2 quarts boiling water 8 chicken bouillon cubes 6 cups noodles 4 cups chicken 2 cans cream of chicken soup 1 cups sour cream frozen peas (optional)

Instructions:

Boil noodles in the water with bouillon cubes for 10 minutes. Add the chicken and soup (and peas if desired). Heat thoroughly and then remove from heat. Stir in sour cream. Yields 3 quarts.

Hearty Chicken Soup

From the kitchen of: Cindy McBride

Ingredients:

12 c. water 2 pkgs. long-grain wild Rice-A-Roni 2 pkgs dry chicken noodle soup mix 2 carrots, cut up 1 onion, chopped 2 stalks celery 2 cans cream of chicken soup 2 c. chicken chunks

Instructions:

Boil water and rice for 10 minutes. Add soup mix and vegetables, cook until tender. Add soup and chicken.

Black Bean Chili

From the kitchen of: Cooks.com (altered by Lars O. and Alex V.)
Serves: 6

Ingredients:

1/2 pound lean ground beef 1 large onion, diced 3 cloves garlic, minced 2 (15-ounce) cans black beans 1 (28-ounce) can tomato puree 1 (15-ounce) can corn, drained 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon ground black pepper honey, to taste (start with 2 Tbsp) red pepper flakes, paprika, ground cayenne pepper, to taste

Instructions:

Preheat a deep skillet over medium-high heat. Brown beef until no longer pink, about 5 minutes. Drain. Add onion and garlic and sauté until soft, about 5 minutes. Add beans (undrained), tomato purée, corn, chili powder, cumin and pepper. (Lars O. and Alex V. variation: add honey and other spices as desired.) Bring to a boil, cover and lower heat; simmer gently for 10 minutes until thoroughly heated. Makes 6 servings.

Parmesan Chicken Bake

Preparation time: 20 minutes
Serves: 6

Ingredients:

1 cup dry bread crumbs 1/2 cup grated Parmesan cheese 1/2 tsp paprika 1/2 tsp garlic salt 1/4 tsp pepper 3 pounds chicken, cut into portions 4 tbsp butters, melted

Instructions:

Combine bread crumbs, cheese, paprika, salt and pepper. Dip chicken in butter then roll in crumb mixture. Bake uncovered at 350° for 1 hour or until chicken is done. Alteration: In place of bread crumbs, use flavored croutons. May also use powdered Parmesan in place of grated cheese.

No-Peek Chicken Casserole

Preparation time: 15 minutes
Serves: 6

Ingredients:

6 boneless, skinless chicken breasts 2 cans cream of mushroom soup 1 ½ soup cans of water 2 cups uncooked rice 1 package onion soup mix (dry)

Instructions:

Mix all ingredients except chicken and onion soup mix. Put in a 9x12 baking dish sprayed with non-stick cooking spray. Place raw chicken on top of mixtures. Sprinkle the package of onion soup mix on top. Cover tightly with foil and bake in a 300° oven for 2 hours without opening. Remove foil and cook for 30 minutes more.

Enchilada Casserole

Serves: 6

Ingredients:

1.5 pounds of hamburger 1 small onion, chopped 1 can cheddar cheese soup 2 cans cream of mushroom soup 1/4 cup milk 1/2 can mild enchilada sauce 1 large bag Fritos Corn Chips, crushed 2 cups grated cheese

Instructions:

Brown hamburger and onions. Add soups, milk and enchilada sauce. Cover bottom of 9x13 baking dish with 1/2 of corn chips and spoon meat mixture on top. Cover with the other 1/2 of the corn chips and top with grated cheese. Bake at 350° until cheese melts. Great served with picante sauce.

Chicken Casserole

From the kitchen of: Gerri Borughman, KY - Feb '81
Serves: 6

Ingredients:

1 1/2 can cream of mushroom soup 2 cups chicken broth 3/4 cup water 1 1/2 stick butter 6 cups stuffing. dry 2 cans french style green beans, drained 5 cups cubed chicken

Instructions:

Mix soup and broth. Set aside. Melt butter in water and add dry dressing. Cover bottom of greased 9x13 baking dish with 2/3 of the stuffing mixture. Add drained green beans as a second layer to pan. Mix chicken and almonds. Place over green beans as the 3rd layer. Add the rest of the dressing mixture as topping. Pour soup and broth mixture over the top. Bake uncovered at 350° for 30-40 minutes.

Chicken Cacciatore

From the kitchen of: Rachel Hubbard
Serves: 6

Ingredients:

4 chicken breasts; shredded or cubed 2 small cans of cream of chicken soup 1 cup or sour cream 1 lb cooked spaghetti noodles Parmesan cheese

Instructions:

Cook chicken. Mix all ingredients except cheese. Put into 9x13 pan. Sprinkle with the cheese. Bake at 350° for 45 minutes.

Chicken and Rice Casserole

From the kitchen of: Rachel Hubbard
Serves: 6

Ingredients:

6 chicken breast 1 small can cream of chicken soup 1 small can cream of celery soup 1 ½ cups milk 2 cups uncooked rice season salt

Instructions:

Place chicken breast in 9x13 baking dish. Mix other ingredients together except the season salt. Sprinkle the top with the season salt. Bake at 350° for 1 ½ hours. May also bake in the crockpot.

No-Bake Cookies

From the kitchen of: The mind of Sarah

Ingredients:

2 c. sugar 1/2 c. butter 3 Tbsp. cocoa 1/2 c. milk 1/2 c. peanut butter 1 tsp. vanilla 3 c. oats

Instructions:

Heat first four ingredients in a saucepan. Bring to a boil. Boil for exactly one minute. Remove from heat, add other ingredients, and plop onto wax paper.

Key Lime Pie

From the kitchen of: Deseret News

Ingredients:

Crust 1 ¼ cups graham cracker crumbs 3 tablespoons sugar 5 tablespoons unsalted butter, melted

Filling 4 teaspoons grated lime zest 4 large egg yolks 14-ounce can sweetened condensed milk ½ cup strained juice from 3 or 4 limes

Topping ¾ cup heavy cream ¼ cup confectioner's sugar Thin lime slices for garnish

Instructions:

Preheat oven to 325°. Prepare crust by combining graham cracker crumbs, sugar and butter. Press mixture evenly over bottom and sides of a 9-inch pie plate. Bake until lightly browned and fragrant, 10-15 minutes. Whisk zest and yolks in medium bowl about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken. Pour filling into prepared crust and bake in center of oven until filling is set but still wiggly when jiggled, 15 to 17 minutes. Cover with lightly oiled plastic wrap laid directly on filling, then refrigerate at least 4 hours or up to 1 day. Before serving, whip cream with confectioner's sugar until it holds firm peaks. Swirl with rubber spatula over the surface of the pie. Garnish with lime slices before serving. Recipe from Cook's Illustrated, March/April 1997.

Chocolate Pumpkin Cupcakes

From the kitchen of: Weight Watchers

Ingredients:

1 Devil's Food Cake mix 1 tsp. cinnamon 1/4 tsp. baking soda 1/4 c. skim milk 4 egg whites 1 c. pumpkin 1/2 tsp. vanilla

Instructions:

Mix together cake mix, cinnamon, and baking soda. Then add the rest of the ingredients and mix. Bake at 350° for 20-25 minutes. Yields 24 cupcakes (2 WW points each).

Breakfast Quiche

From the kitchen of: Bisquick.com

Ingredients:

1 1/2 c. cooked ham 1 c. shredded cheese Onion, peppers, other veggies 1/2 c. Bisquick 1 c. milk 1/8 tsp. pepper 2 eggs

Instructions:

Place ham, cheese, veggies in 8x8 or 9" round dish. Pour egg mixture over the top. Put in 400 degree preheated oven. Bake for 30-35 minutes. YUM.

Corn Bread

From the kitchen of: Jason Baesler

Ingredients:

2 c. milk ½ c. butter 2 eggs 1 ½ c. corn meal 2 c. flour 1 c. sugar 2 T. baking powder 1 t. salt

Instructions:

Mix the milk, butter, and eggs together. Mix in the remaining ingredients. Pour into greased 9x13 pan and bake at 400° for 20-25 min, 20 min for cupcakes.

Feijoada Completa

From the kitchen of: A Taste of Brazil
Serves: 12

Ingredients:

2 lb black beans 1 lb salt pork, cut in bite-size pieces 1 pig's foot 1 ham hock 1 lb smoked sausage, cut in bite-size pieces 1 lb slab bacon, cut in bite-size pieces 3 sticks beef jerky, cut in bite-size pieces 2 bay leaves 2 Tbsp cooking oil 1 onion, finely chopped 2 cloves of garlic, crushed 2 Tbsp chopped cilantro 1/2 tsp black pepper

Instructions:

Pick over beans for dirt and debris. Wash well and soak overnight in cold water. Change the water. In a large pot, cover the beans with water. Do not salt. Cook on the stove for one hour. Add meats and bay leaves. Let cook about 1 1/2 hour until tender. In a heavy frying pan, heat cooking oil and add onion, garlic, cilantro, and black pepper. Cook until onion is golden. Remove 2 cups of beans, with juice, from the large pan. Mash the beans with a wooden spoon or puree in a blender. Add mashed beans and onion mixture to the large pot of beans. The beans should be brought to the table hot and bubbling. Serve with rice and cooked collard greens (couve).

Brigadeiros

From the kitchen of: Cooks.com

Ingredients:

1 (14 oz) can sweetened condensed milk 1 c. unsweetened cocoa 1 Tbsp butter 3 1/2 oz (1/2 c.) chocolate sprinkles

Instructions:

In a 2-3 quart pan over medium-low heat, stir milk, cocoa, and butter until mixture starts to bubble. Stir until mixture holds together as a soft mass when pushed to side of pan, 3 to 5 minutes. Remove from heat and let stand until cool enough to touch. With buttered hands, shape mixture into 1 inch balls and roll in sprinkles to coat.

Almond/Lemon Punch

From the kitchen of: Joanne Russell, Cheyenne, Jan-Feb 2008
Serves: 28

Ingredients:

10 c. water 2 c. sugar 1 can lemon juice (or 6 oz frozen concentrate) 1 can orange juice (or 6 oz frozen concentrate) 1 tsp. vanilla 1 tsp. almond extract

Instructions:

Mix all ingredients. Fits in a gallon jug

Honey Whole Wheat Bread

by Diane Peterson

2 1/2 cups hot water
1 1/2 TBS yeast
1/3 cup honey
1/3 cup olive oil
1/2 TBS salt
7 cups flour

Mix hot water, yeast and honey in mixing bowl.  Allow yeast to proof for about 10 min.  Add oil, 3 cups of flour and salt.  Mix. Continue to add flour until dough is no longer sticking to sides of bowl and has a nice smooth texture.  Knead for about 10 minutes.

Pre-heat oven to 170 degrees, then turn oven off.

Divide into two loaves (or four small).  Put into greased bread pans.  Place in warm oven for about 30 minutes or until dough is doubled in size.

Once dough is doubled, turn oven on to 350 degrees. (DO NOT TAKE LOAVES OUT OF THE OVEN.) Set timer for 20 minutes and remove bread from oven when nicely browned.  Place on wire rack to cool.

Chicken Corn Chowder

The missionaries are coming over for dinner tonight.  We have 4 missionaries (2 sisters, 2 elders) and we try to invite another couple in the ward to join us on these nights. I figure if I'm cleaning the house, cooking dinner and getting things ready for 4 people, might as well make it 6!

So, what do you serve a large crowd on a chilly November night?  Chicken Corn Chowder!!!  This is originally Rachel's recipe and it is delish.  I didn't have all the right ingredients so I had to make some adjustments and I'll note those here.  I've made the original and it is wonderful.  My substitutions worked great too.  You really can't mess this up too much.  The picture does not do it justice!  It really is so good.

by Rachel Hubbard

2 cans cream of potato soup**
2 chicken bullion cubes
2 cooked chicken breast, shredded
1 bag frozen corn
3 carrots, chopped
2 celery stalks, chopped**
1 1/2 cups water
1 1/2 cups half & half**

Combine all but the half & half into the crockpot and cook on low for 4 hours.  Add the half & half and cook another 30 minutes until heated through.  Serve with yummy warm rolls.

**I didn't have potato soup, celery or half & half and I was doubling the recipe.  I used 4 cans of cream of chicken soup, 1 bag of frozen corn and 1 can of corn, 1/2 tsp of celery seed, 3 cups of skim milk.  Since I didn't have the potato soup, I cut up 5 potatoes to add to the soup.  I also added some ham (about 1 cup of diced) and 1/2 onion, finely diced which gave it a wonderful flavor.  I cooked it on high for an hour to get the potatoes cooked through and then turned it to low for the rest of the afternoon.

Sweet Braid

This recipe is for 4 braids - adjust accordingly.

Dough
10 1/2 cup flour
1/2 cup sugar
1 Tbsp salt
3 Tbsp instant yeast
4 Tbsp oil
4 cup hot water

Filling for 1 braid
4 ounces cream cheese
1/2 cup powdered sugar
1/2 can pie filling (about 1 cup)
1/2 tsp vanilla

Mix the dough ingredients in mixer.  Knead until just slightly sticky.  Spray a cookie sheet with Pam.  Divide dough into four equal parts.  Roll out one chub of dough into a rectangular shape.  Put the filling in the middle third o the cough.  Cut the sides in 1 inch strips.  Fold the strips into the center, overlapping, layering, etc.  Press the dough together.  Allow to rise until doubled - about 30 minutes.  Bake at 350 degrees for 20-25 minutes.

Mexican Lasagna

1 pound hamburger

1 can enchilada sauce (I prefer red)

1 can green chilies

1/2 onion, diced
1 can corn
Spices (cumin, red pepper flakes, cayenne pepper, salt, garlic powder)
1 cup Salsa
1 can diced tomatoes
6 corn tortillas
2-3 cups shredded cheese

Brown hamburger with diced onion.  Add in enchilada sauce, corn, spices to taste, salsa, diced tomatoes. Spray 9 x 13 with Pam.  Cut tortillas into pieces.  Place layer of tortillas in the pan.  Add a layer of the meat sauce, then about 3/4 cup cheese.  Repeat layers two more times.  Bake at 350 degrees for about 25-30 min until heated thoroughly and cheese is bubbly.

Key Lime Cupcakes

Cupcake
1 box lemon cake
1 box lime jello
3/4 cup water
1/3 cup lime juice
1/3 cup oil
3 eggs
2-3 drops green food coloring

Beat these ingredients together for 2 minutes.  Put into lined muffin tins.  Bake at 350 degrees for 18-20 minutes.

Filling
7 oz sweetened condensed milk
1 Tbsp lime juice

Mix the two ingredients.  Poke a hole in the center of the cupcakes and fill with mixture.

Glaze
1 cup powdered sugar
2 - 2 1/2 Tbsp lime juice

Mix the two ingredients.  Glaze the top of the cupcakes.

Frosting
8 ounces cream cheese
1/4 cup butter, softened
1 tsp vanilla
3 1/2 cups powdered sugar
lime zest

Beat the above ingredients on high for 5-7 minutes.  Frost the cupcakes with the frosting.

Apple Chicken Salad

by Paula Deen

2 cups cooked chicken, chopped

1 cup seedless red grapes, halved

1 red apple, chopped

2 ounces slivered almonds, toasted

1/2 cup finely chopped celery

Dressing:

1/2 cup mayo

1 Tbsp honey

1 Tbsp lemon juice

1/2 tsp celery salt

Combine chicken, grapes, apples almonds and celery in medium bowl.  Combine dressing ingredients in a small bowl.  Whisk together.  Toss dressing with salad ingredients.  Chill. 

This is really good.

Decadent Brownies

1/2 cup butter (1 stick)
1 box brownie mix
1 cup chocolate chips
1 cup butterscotch chips
1 cup pecans (or less)
1 cup coconut
1 can sweetened condensed milk

Preheat the oven to 350 degrees.  Melt the butter in a 9x13 pan.  Swirl the butter around and make sure it coats the sides of the baking dish.  Sprinkle the dry brownie mix over the butter.  You DO NOT need the ingredients listed on the back of the brownie box.  Over the dry brownie mix, sprinkle the chocolate chips, butterscotch chips, pecans and coconut.  Drizzle the sweetened condensed milk over the top of everything.  Bake for 25-30 min.

Nothing healthy about these but, oh so yummy!

Feijoada

1 pound black beans (rinse then soak overnight in 6 cups of water)
1/2 pound bacon
1/2 pound pork sausage
1/2 Tbsp cilantro
1.5 tsp coriander
1 tsp cumin
1.5 tsp salt
1 tsp pepper
1/2 tsp chili powder
1 tsp rosemary
red pepper flakes
2 bay leaves

Combine beans with the water you soaked them in plus 1 more cup water in pressure cooker.  Add the rest of the the ingredients.  Cook for 25 min after the pressure cooker starts to whistle.  Let the cooker cool.  If the feijoada is too runny, mash a few of the beans to release starch and make it thicker.

Brigadeiros

1 can sweetened condensed milk
3 Tbsp cocoa

Add ingredients to saucepan.  Cook on medium heat until the mixture (very thick) starts to bubble.  Stir constantly.  Reduce to low and keep stirring until you can see the bottom of the pan when you stir and it doesn't immediately go back..  It will be quite thick.  I think it usually takes about 10 min.  Remove from heat.  Allow to cool until you can touch it without getting burned.

Coat your hands with butter, oil or Pam.  Take about a tablespoon of the chocolate and roll into a ball.  Then roll it into some chocolate sprinkles, coconut or whatever you'd like.  Place rolls in the fridge to cool.

Yummy Brazilian treat!

Italian Cookies

I was asked to make some cookies for a baptism tomorrow.  This is my go-to recipe for things like that.  These turn out so soft, almost like those Lofthouse cookies.

First, gather your ingredients:  Butter, sugar, flour, ricotta, salt, baking soda, baking powder, vanilla and eggs.

 Place the butter (I shredded my because it was still frozen), sugar and ricotta into a large mixing bowl.

Cream together.   Then add the remaining ingredients and mix well.

Drop by teaspoonful onto greased or parchment-lined baking sheet.  I used a cookie scoop and they came out perfect!

Bake 10-12 minutes, then allow to cool on wire rack. When cooled completely, frost and decorate!

by Tammy Sessions

2 cups sugar
2 sticks butter
1 pound ricotta cheese (or 2 cups)
3 eggs
2 tsp vanilla
4 cups flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder


Cream butter, sugar and cheese.  Add eggs and vanilla.  Beat until creamy.  Add flour, baking soda, salt and baking powder.  Drop by teaspoon onto cookie sheet.  Bake at 350 degrees for 10-12 minutes.  Allow to completely cool. Frost like sugar cookies.

Caramel Cookies

1/2 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
3/4 cup whole wheat flour
1/4 tsp salt
1/2 tsp baking soda
sprinkle cinnamon
sprinkle nutmeg

Cream the first four ingredients. Then, add the remaining ingredients.  Refrigerate dough for 10-15 min while oven pre-heats.  Bake at 400 degrees for 8-10 minutes.

Sweet Potato Crumble

3 cups cooked sweet potatoes, mashed
1 cup sugar
1/4 cup melted butter
2 well beaten eggs
1 tsp vanilla
1/3 cup evaporated milk

Crumble
1/2 cup brown sugar
1/4 cup flour
2 1/2 Tbsp butter, melted
1/2 cup pecans or oats

Pre-heat the oven to 350 degrees.  Mix the first set of ingredients and put into an 8x8 pan.  Mix the crumble ingredients in a separate bowl.  Sprinkle the crumble over the sweet potatoes.  Bake uncovered for 25-30 min.

Sweet Crepes

Sweet Crepes
by BHG

1 1/4 cups milk
1 cup flour
1 egg
1 tsp sugar
1 tsp oil
1 tsp vanilla
1/4 tsp baking powder
1/2 tsp cinnamon

Place all ingredients into a blender and blend.  Heat skillet on medium heat and spray with Pam or coat with butter.  Pour about 3 tbsp of batter into the skillet.  Swirl around until a thin layer covers the bottom of the skillet.  Cook for 1-2 min and flip.  Cook for 1 min.  Serve with fruit or whatever sounds good (chocolate!).

Cheesy Broccoli Soup

It's a soup-y time of year.  I combined a couple of recipes to get this one and really liked it.

1 medium-sized head of broccoli, chopped (or one bag frozen)
2 cups chicken broth
4 cups water
4 chicken bullion cubes
3 potatoes diced
1 Tbsp minced onion
1/4 cup flour
1 1/4 cup milk
1 bay leaf
1 tsp pepper
1 tsp salt
8 oz shredded cheese

Chop broccoli and rinse.  Chop potatoes.  Put potatoes, broccoli, minced onion, chicken stock/broth, water and bullion cubes into stock pot.  Bring to a boil.  Boil until potatoes are tender - about 8 min.  Carefully take out about 1/2 cup of the broth and to it add the flour.  Whisk until smooth.  Add the flour mixture back into the pot along with the other ingredients.  Simmer for about 20 min.  Delish!

Puffy Apple Pancake

Puffy Apple Pancake

From "Remedies for the 'I Don't Cook' Syndrome" Cookbook

2 Tbsp butter

2 Tbsp brown sugar

1/4 tsp cinnamon

1 cup thinly sliced and peeled apples (about 2 apples)

2 large eggs

1/2 cup flour

1/2 cup milk

1/4 tsp salt

Heat oven to 400 degrees. Melt butter in a 9 inch pie plate. Brush butter around sides of pie pan. Sprinkle brown sugar and cinnamon over butter. Arrange apple slices over sugar.

Beat eggs slightly in a medium bowl with whisk. Stir in flour, milk and salt just until mixed (do not overbeat). Pour over apples. Bake 30-35 min. Remove from oven and immediate loosen edges of pancake and turn upside down onto a serving plate.

Serves 2-4.

Cookies N Creme Fudge

3/4 cup butter
2/3 cup evaporated milk
3 cups sugar
1/2 cup light corn syrup
12 ounces chocolate (or white chips)
7 ounces marshmallow creme
1 cup crushed oreos
1 tsp vanilla

Butter a 9x9 pan. Melt butter in evaporated milk. Add sugar and corn syrup. Cook to soft ball stage, stirring constantly. Remove from heat. Add chips, marshmallow creme, stirring. When chips are melted and mixture is smooth, add vanilla and oreos. Put into pan and cool. Cut into to squares.

You can add whatever to make different varieties; mint chips, peanut butter, carmel, etc. To make it plain, omit oreos and use milk chocolate chips or broken Symphony bars! Yummy!

Homemade granola

Homemade granola
By Sarah Olson

1 stick butter
5 cups oats
1/2 cup almonds
1 1/2 cup coconut
1 cup brown sugar
1 cup maple syrup/honey
1 cup milk

Melt butter in 11x13 sheet cake pan in oven that is preheating to 400 degrees.  In a large bowl combine all ingredients.  (After the butter is melted and the sheet cake pan is coated, I add the butter to the other ingredients.)  Bake for 30 min, stirring every 10 min.

Variations are endless!  You can add fruit, or cocoa powder or peanut butter, etc.  Use you imagination!