Thursday, June 13, 2013

Crock Pot Santa Fe Chicken

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 -1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.

Cook on low for 7-8 hours or on high for 4-6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

Tuesday, June 11, 2013

Lemon Bar Muddy Buddies

If you love lemon desserts.....this is super yummy!  It really does taste like lemon bars!

6 c. Rice Chex cereal
1 c. white chocolate chips
1/4 c. butter
1/2 c. lemon curd (find in the jam/jellies isle)
1 1/2 c. powdered sugar

1. Melt white chocolate chips and butter in a small saucepan over medium heat, stirring constantly. (The melting won't be smooth - don't worry!)
2. Once melted, remove from heat and stir in lemon curd until smooth.
3. Pour Rice Chex into a large paper bag (grocery size) and pour lemon mixture over cereal. Fold the bag to seal and shake to coat cereal.
4. Add powdered sugar to paper bag and shake once more to coat.
5. Spread out on cookie sheet to cool; once completely cool, store at room temperature in airtight containers.

Thursday, May 9, 2013

English Muffin Bread

I made this bread a few weeks ago and it was DELICIOUS and SUPER EASY to make.

5 1/2 cups warm water
3 packages yeast (each package measures 2 1/4 tsp.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour
1. Mix all ingredients until just combined with cookie paddle (Kitchen aid attachment).  Batter will be very sticky.
2. Cover bowl and let rise until double in size.
3. Spoon into (4) well greased loaf pans.
4. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 35-45 minutes or until golden brown.
5. 10 minutes before done, brush with melted butter.
6. Bread will be moist at first. Allow to COOL COMPLETELY on cooling rack before cutting. Makes terrific toast.
(May cut recipe in half to make two loaves of bread)

Wednesday, May 1, 2013

Lemon Dessert

4 Eggs (Well Beaten)
Juice from 2 small lemon2
1 Cup sugar
1 Cup whipping cream
8 oz vanilla wafers or graham crackers (this is a lot, you could us less)

Mix eggs, sugar and lemon juice with beater and then cook until thick, stirring constantly.  Cool in refrigerator for a thorough chilling.  Whip cream and fold into chilled mixture.

Roll wafers to a fine crumb.  Line one 8x8 Pyrex baking dish with part of the crumbs. Pour in the mixture and sprinkle the top with the rest of the crumbs.  Chill 6 hours.  Best if made the day before.

From An old (1996) ML 6th ward cook book: Jenene Jensen  (pg 144)

Monday, April 22, 2013

Chicken Marinade

Makes enough marinade for up to 6 chicken breasts
6 Tbsp olive oil
1/4 C apple cider vinegar
juice of 1 large lemon
1/2 C brown sugar
3 Tbsp mustard
3 cloves of garlic, minced
1 1/2 tsp salt
Mix together and add chicken.  Marinate for at least one hour.
Grill, Broil, or bake chicken.
Use chicken for tostadas, shiskabob, burritos, tacos etc.

Wednesday, April 10, 2013

Pasta Chicken Salad

5-6 chicken breasts
2 bags curly pasta (1 colored, 1 plain)
2 cans pineapple tidbits (drain juice to soak apples)
4 cups grapes (2 red, 2 green)
4 cups diced red apples, soaked in pineapple juice
1 can cashews, halves and pieces
1 cup mayonnaise
1 bottle Kraft coleslaw dressing

1. Boil chicken with onion and salt until done.  Dice chicken into bite size pieces.
2. Cook and drain pasta.
3. Combine mayo and dressing in separate bowl.
4. In large bowl combine chicken, pasta, pineapple, grapes, and apples.
5. Toss with dressing mixture.
6. Add cashews just before serving.

Recipe Author: Danielle Peterson

Thursday, April 4, 2013

Kathy's Original Chili

1 pound or 4 cups pinto beans (New beans cook much faster than old beans)
1/4 cup dried onions
Cover with water and bring to a boil, boil for 2 minutes.
Turn heat off and let stand for 2 hours.

Drain and cover with water, bring to a boil.
Cook over medium hear for 1 hour.

Then Add:
1 quart jar of canned tomatoes or 4 cups of tomato juice or the equivalent
1/2 tsp pepper
1 tbsp salt
1 tsp paprika
2 tbsp chili powder

Simmer for 1 more hour or until beans are soft.
I usually start this recipe in the morning and it can be ready for lunch and will most defiantly be ready for dinner.

I use this recipe for haystacks,  or serve it with fresh home made bread, or soda crackers, or corn bread.

Monday, February 11, 2013

Best Baked Beans

I got this recipe from Glenn's cousin Renee Peterson.  I like baked beans but I want them to be good, I was at a family reunion on year and I looking at several pots of beans and thinking to my self, "I wonder which one's are the best?"  Then came a voice beside me and a finger pointing, "THESE ARE THE BEST BAKED BEANS!"  It was as if she had heard me.  She gave me the recipe right on the spot and I have used it ever since.

3 28 ounce cans of pork and beans (I use Van Camps)

1 pound lean bacon sliced and cooked
1 onion chopped and sautéed
1 green pepper chopped and sautéed with the onion

1 cup catsup
1 cup brown sugar (a little packed)
1 TBS Worcestershire sauce

Mix all the ingredients together, cover

Bake in the oven at 300 degrees for three hours,
Stir occasionally.
Take the lid off the last 1/2 hour.

OR bake in the crock pot on low about 5-6 hours.

I like the crock pot, much less hassle.

Saturday, February 2, 2013

100% Whole Wheat Rolls

I just made the best whole wheat rolls I have ever made!
I couldn't find my recipe, so I did my best to remember it.  This is what I came up with:

In the bottom of the bread mixer put:
1/2 cup honey
1/2 cup cooking oil
1 TBSP salt

Then add:
4 cups very warm water
3 cups whole wheat flour
1/4 cup powdered milk
2 eggs
2 TBSP yeast

Mix together and then start adding more whole wheat flour, 1 cup at a time.
Add 6 to 9 more cups.  The dough will still be a little sticky.

Let rise until double or even more.
The dough will still be sticky, but you can handle it by spraying Pam on your hands
and on the cupboard and on the rolling pin.

Form Rolls.  (I divided the batch in thirds and rolled out long rectangles and
basted them with butter.   Then I cut out triangles with my pizza cutter, then
rolled them out starting at the wide end.)  Use you own method if you like.

Put them on a cookie sheet sprayed with pam and let rise again.

Bake at 350 degrees for 20-25 minutes, or until done.

Sunday, January 13, 2013

Spagehtti Pie (Heather's)

Cook 3/4 of a 16 oz package of regular spaghetti (angle hair doesn't work as well).

Add to cooked noodles: 2 eggs, 2 tbsp butter, 1/2 cup crated Parmesan cheese.

Add noodle mixture to bottom of a 9x13 pan.  

Top with layer of cottage cheese.

Then top with a jar of Traditional Prego mixed with 1/2 pound cooked hamburger.

Then top with mozzarella cheese

Bake at 350 for 35 minutes.