Monday, August 23, 2010

Red Potato Bake

3# red potatoes about the size of a golf ball (new ones are awesome)
Cut potatoes in quarters and put in a 9x13 baking dish spayed with Pam. Drizzle with butter, olive oil, fresh chopped parley, and sprinkle with garlic. Bake for 1 hour covered with tinfoil.

Chicken Cordon Bleu

12 chicken breasts
12 strips deli ham
12 slices Swiss cheese
2 eggs
Italian bread crumbs
Parmesan cheese
1 can cream of chicken soup
2 cups sour cream
1/2 cup mayonnaise
1/2 cup evaporated milk

Pound chicken until thin
Put on a slice of ham and a slice of cheese
Roll up and secure with a tooth pick
Put in baking dish and cover with sauce
Cover with tinfoil and bake 1 1/2 hours
Uncover and bake for 1/2 hour
Take the tooth picks out before serving
Garnish with Parmesan cheese and fresh parsley

This recipe can be tripled and quadrupled for a large crowd. It can be carried to an event in a large roaster to be kept warm. Yummm

Sunday, August 15, 2010


5 cup warm water
3 Tbs. yeast
1/2 cup sugar
1/3 cup oil
2 tsp salt
10 cups flour

Mix together, let rise, roll out, cut and fry in hot oil. Makes a lot!

We made these when Seth and Jill were here with the girls. They wanted to share the fun with Erik and Kristi's family so we made them again (they can't be rushed). We thought we would make it a tradition like cinnamon rolls and smores, but we forgot about them when Jeremy and Birgitta were here. So request them when we come, they are so easy and so fun for kids to roll out and cut into shapes. We served them with honey butter. Yummm We made 1/2 the recipe and that was PLENTY!

This recipe is from the Rexburg 4th Ward RS. Entered by Teresa Western