Funeral Potatoes/Aunt Kathy's Potatoes

8 Med Potatoes - Boiled in the skin/peeled and grated
1 pint sour cream
1 can cream of chicken soup
1 can milk
1 teas salt
1/4 grated onion sautee'd in butter (or rehydrated dried onions)
1 1/2 cups grated cheese
1/2 cup crushed flakes/2 t. butter for topping

Put in a 9x13 pan bake on 350 for 1 hour

Annette Poth's Chocolate Chip Cookies

1 cup of butter - softened
2 eggs
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla

Cream together

2 cups flour
3/4 teaspoon salt
3/4 teaspoon soda
3/4 teaspoon baking powder
1/2 small package instant vanilla pudding (1/4 cup)
1 cup old fashioned oatmeal
1 cup quick oatmeal
1 cup chocolate chips

Mix well

Bake 350 degrees
12 minutes

Crock Pot Santa Fe Chicken

Skinnytaste.com

Ingredients:
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

Directions:
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.

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.

http://www.lemontreedwelling.com/2013/05/lemon-bar-muddy-buddies.html

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)

Source: http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html

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)

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.

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

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.

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.