Triple Cheese Fondue

2 T. minced celery
1/4 c. butter
1/4 c. flour
1 c. milk
1 can chicken broth
1/2 to 3/4 lb. swiss cheese, shredded
1/4 lb. monterey jack cheese, shredded
1/4 lb. cheddar cheese, shredded
1 t. worcestershire sauce
1/4 t. dry mustard (1/2 to 1 t. wet mustard)
1/4 t. onion or garlic salt
1/16 cayenne pepper (optional)

Saute celery in melted butter until tender. Stir in flour. Gradually stir in milk and broth. Cook stirring until thick. Add worcestershire, mustard and salt. Stir in well. Slowly add cheese. Stir until melted.

We have this fondue as well as chocolate fondue for our Christmas Eve dinner every other year (Hickman traditions).

Turkey Spice Rub

1/2 c. soft butter
3 -4 cloves garlic (minced)
Poultry Fresh Herbs (usually available in a clear plastic box around the holidays)

Prepare this rub the day before use.

Wash herbs and chop up finely. Mix all ingredients including a dash of pepper. Lie out a strip of plastic wrap on the counter and lay the butter mixture out like a log. Roll it up tight and let it harden in the fridge or freezer. When it is hard, cut it up into 1/2 inch slices. Gently loosen the skin from the turkey and slide the slices underneath as far as you can go. Put the butter slices all over the turkey. If you have butter left over, spread it on top of your stuffing and the bird.

Natalie's Sweet Potatoes

4 lbs Sweet Potatoes -- peeled and cut into 1 inch pieces
2/3 c. brown sugar
5 T. butter
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1 pinch ginger
2 c. marshmallows
1/2 c. sliced almonds (or other nuts)

Preheat oven to 375. Put potatoes into a 9x13 pan.

Mix everything else except Marshmallows and nuts in a sauce pan. Cook over medium heat and bring to a boil. Stir until sugar dissolves. Drizzle over potatoes.

Cover tightly with foil. Bake for 50 minutes. Uncover and stir to coat all pieces. Bake for an additional 20 minutes (uncovered) until potatoes are cooked and syrup thickens.

Take out of oven. Increase temperature to 500. Put marshmallows and nuts on top. Cook for 3-4 minutes until marshmallows are browned.

Fresh Cheese-And-Tomato Sauce

¼ cup extra-virgin olive oil
4 green onions, minced
1 c. ricotta cheese
4 medium tomatoes, diced
basil
salt and pepper to taste

1. Gently heat oil in a pan and add onions and ricotta. After 1 minute stir in the tomatoes, basil, salt and pepper.
2. Remove from heat as soon as mixture is warmed through. Toss with linguini and serve

Variation: use fresh goat cheese in place of ricotta

I had this last night and it was so easy and we all liked it. I can't wait to try it with different types of cheese!!

Vegetable Pizza

2 pkg. crescent rolls
Spread out on bottom of a greased cookie sheet & a small cake pan (unless you like it thick- then just in the bottom of a cookie sheet)). Make sure you press the seams together well. Bake at 375 for 10 min. or until lightly brown. Cool

Mix together 2- 80z. light cream cheese (not fat free) that has been on the counter warming, 1 sm. pkg. Hidden Valley dressing mix, 1/2 c. plus a Tablespoon or so of sour cream, 1/2 c. plus a Tablespoon or so of mayo, and beat with electric beater - starting with the cream cheese alone and then adding the rest. Beat until smooth.

Spread mixture over the cooled pizza crust.

Sprinkle on the top any mixture of the following vegetables: 2 shredded carrots, finely chopped broccoli, chopped green onion, chopped peppers - yellow, green, or red, chopped mushrooms (I didn't use), chopped olives, chopped tomatoes or grape tomatoes, & chopped cauliflower (I didn't use). After veg. are spread on pizza, cover with plastic wrap right on top of pizza and mash ingredients into cr. cheese mixture with your hand so they won't be so inclined to fall off. Next add the tomatoes on top, and refrigerate a couple of hours until ready to use.

Cut in 1 to 1 1/2 inch squares. Fun for a brunch or a snack.

Mom

Easy Coleslaw

Shredded cabbage (You can buy this preshredded in the produce section)
cashews
chopped apple
1 pkg. ramen noodles (noodles only), broken into pieces
poppyseed dressing

There are really no measurements for this. Just add the ingredients to your liking. Mix together and serve!

Chicken Fingers with Honey Sauce

2 - 3 boneless skinless chicken breasts
1 egg white, beaten
1/4 c. + 1 tablespoon honey, divided
2 c. cornflakes, crushed
1/4 t. pepper
4 t. Dijon mustard
1/4 t. garlic powder

Preheat oven to 450 degrees. Cut chicken into strips, about 3/4" wide by 3" long. Combine beaten egg white with 1 tablespoon honey. Place crushed cornflakes and pepper in a shallow dish (or large ziploc bag). Dip chicken in egg whites then roll in cornflakes. Place in a single layer on ungreased cookie sheet. Bake 11 to 13 minutes. Meanwhile, mix remaining honey with Dijon mustard and garlic powder. Drizzle over chicken or use as a dipping sauce.

Manicotti w/ cheese and Spinach

12 Manicotti tubes
10 oz. frozen spinach
1 lb ricotta
1 cup parmesean (split)
¼ lb proscuitto or other flavorful ham
2 egg yolks
¼ cup parsley
1 tsp. salt
Dash cayenne pepper
Tomatoe Sauce
2 T butter

1. Boil the manicotti 8 minutes until soft and malleable. Cook the spinach and then squeeze all the water out and then chop.
2. Mix the spinach, ricotta, ¾ c. parmesean, ham, egg yolks, parsley, salt, and pepper.
3. Squeeze sauce into manicotti tubes and place in baking dish on top of small amount of sauce. Cover with more sauce and then sprinkle the rest of the parmesean cheese on top. Dot with butter and then cover with tinfoil.
4. Bake at 35o for 15 minutes. Remove tinfoil and bake and additional 10 minutes.

Jared’s pasta Recipe Book

Molasses Cookies

Mix:
1 c. sugar
3/4 c. shortening
¼ c molasses
1 egg

Add:
2 C. Flour
1 ½ tsp. Baking Soda
1 tsp cinnamon
¼ tsp cloves
¼ tsp. salt
½ tsp.ginger

Roll into balls, roll balls in sugar and bake 8 (I say 12) min at 350.
Megan Murdoch

Focaccia Bread

1 prepared pizza crust
2 cloves chopped garlic
½ lb mozzarella cheese (grated)
1 cup parmesan cheese (grated)
4 – 5 Roma Tomatoes cut into circles
¼ cup basil

1. First chop the garlic and then spread it over the pizza crust. Sprinkle half of the cheeses on the crust.
2. Put the tomatoes on the cheese and sprinkle the rest of the cheese over the tomatoes
3. Sprinkle Basil over the whole thing and bake in the oven at 350 for 25 – 30 minutes.

My Roommate Annie Boyce

Tex-Mex Chicken Burritos

2 Tbsp Olive Oil
5 Tbsp fresh lime juice (split)
1 tsp ground chili powder
2-3 chicken breasts cooked and shredded
1 (15.5 oz.)can black beans, rinsed, drained
2 cups cherry tomatoes, halved
1 cup corn kernels
1/3 cup diced red onion
2 Tbsp diced jalapeno pepper (yeah right?!?! - I'm too much of a wimp.)
1 ripe Hass avocado, peeled, pitted
¼ tsp salt
flour tortillas
2 cups shredded iceberg lettuce
1 ½ cups shredded cheddar or Monterey Jack cheese

In a bowl, whisk together the olive oil, 4 Tbsp of the lime juice, and chili powder. Add chicken, beans, tomato, corn, red onion, and jalapeno, tossing to combine

In a bowl, mash the avacado, 1 Tbsp lime juice, and salt.

Lay tortillas on work surface. Divide chicken mixture among tortillas, placing in a strip along bottom, 1 inch from edges. Top each with avocado mixture, lettuce, and cheese, dividing evenly. Fold up each tortilla and roll in to burritos.

This is a cold dish for hot summer evenings when you don't want to heat up the house from too much cooking. It's messy though because the juices leak out of the tortilla.

Lettuce Wraps

4 Chicken Breasts
6 T. Green onion, chopped
2 c. water chestnuts, chopped
1 1/2 c. fresh mushrooms or 1 can of mushrooms, chopped
minced garlic

Sauce:
6 T. Soy Sauce
6 T. Brown Sugar
1 1/2 t. rice vinegar (or regular vinegar)

Bring 2 T. vegetable oil to high heat in a wok or large frying pan. Saute the chicken until cooked. Cut chicken into small pieces. Add an additional 1 T. oil to the pan. Add chicken, vegetables, and sauce into the pan and saute for a few minutes. Serve in lettuce cups (lettuce head sliced in half).

I think this tastes just like PF Chang's lettuce wraps. We've also served the chicken mixture in romaine lettuce cups (they end up being more like a taco).

Sassy Chicken Salad

1 10 oz can diced tomatoes/green chilies (ro-tel) drained
1/2 c. mayo
1 12.5 oz can chicken
1 c. celery
1 c. grapes (I usually add 2 cups worth)
1/2 c. toasted pecans (can use almonds)

I've omitted the celery and nuts -- and it's still really good.

Blender Quiche

In a blender blend:
1 c. Bisquick
6 eggs
1 stick melted butter (I've used less and it has been fine)
2 1/2 c. milk

Butter a 9x13 pan. Line the pan with 2 c. grated cheese. You can also put ham, mushrooms, bacon, onions or anything on top of the cheese.

Pour blended ingredients over the grated cheese. Cook for 45 - 60 minutes at 350 degrees. Check with a knife to determine doneness. Let stand for 10 minutes before cutting.

This feeds my family of 5. I've done half as much in a pyrex pie plate and it was great. That might work better for Mom & Dad.

Wild Rice Soup

1/4 c. butter
1 medium chopped onion
1/2 c. flour
3 c. chicken broth
1 c. cooked wild rice (like Uncle Ben's Original Recipe Wild Rice)
1 c. cooked white rice
1 c. diced ham
1/2 c. finely chopped carrots
1/2 t. salt
pepper to taste
1 pint half & half (fat free works great)
snipped fresh parley

Saute onion in butter. Blend in flour and cook 5 minutes. Stir in broth and cook to a simmer. Add ham, carrots, rice, salt and pepper. Simmer for 10 minutes. Add parsley and half & half. Heat to serving temp. For a thicker soup, add more rice.

This came from my ward Super Saturday last year. The kids also liked it when I made it.

Pan Breadsticks

1 1/2 cup warm water
1 T. yeast
1 T. sugar
Combine together until yeast dissolves

3 1/4 cups flour
1 1/2 t. salt (add w/ last cup of flour)
Knead for 3 minutes

Roll out to 1/2" (shape of 9x13 dish)
Melt 1/2 cube butter in 9x13 pan
Cut dough into strips, roll in butter, set in dish.
Let raise for 30 minutes. Bake at 400 for 10 to 20 minutes.
Can sprinkle garlic and/or parmesan cheese before baking.

I think these are Noah's favorite breadsticks!

Pizza

1 cup warm water
2 T. sugar
2 t. to 2 T. yeast (depending on its viability)

Mix the three items above and let sit for 10 minutes or so until the bowl has a foamy head.

Add:
2 T. olive oil (or canola)
1 t. salt
2 1/2 c. flour (add in 1 cup at a time)

Mix all items to form dough. Knead for 2-3 minutes. Let sit until doubled (15 to 20 minutes). Put cournmeal on your counter or pizza round. Spread dough until round. Cook at 425 for 14 minutes.

You can double the recipe and make breadsticks (butter and garlic or spread with glaze for dessert).

This is our family's standard pizza crust recipe. Sometimes I use part wheat flour.

Cheesy Chicken & Rice

5 frozen chicken breasts
Salt, pepper & garlic salt to taste
1 can chedder cheese soup
1 can cream of chicken soup
1 c. rice

Mix cheddar cheese soup, cream of chicken soup and rice. Pour over seasoned chicken in a crock pot. Cook on low for 6 hours.

I probably wouldn't make this for company. But it's great comfort food for a cold day -- and so easy too.