Baked French Toast - Amy H

Ingredient Checklist

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast

4 eggs
1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling

Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.

2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around

3. Beat eggs, milk, & vanilla

4. Lay single layer of Texas Toast in pan

5. Spoon 1/2 of egg mixture on bread layer

6. Add 2nd layer of Texas Toast

7. Spoon on remaining egg mixture

8. Cover & chill in fridge overnight

9. Bake at 350 for 45 minutes

10. Sprinkle with powdered sugar(I skipped this)

11. Serve with warm maple syrup (I served with whipped cream and strawberries)

Crack eggs & get them started (on low)
- Melt butter in microwave- Add brown sugar & stir together 
- Pour mixture into 9 x 13 pan- Spread evenly to cover bottom of pan
- Add milk & vanilla to egg mixture

Spread even layer of Texas Toast on butter/sugar layer
- After you have 1 even layer, ladle on 1/2 of egg mixture

- *Sprinkle brown sugar & cinnamon before next layer*

- Spread second layer of Texas Toast
- Ladle second half of egg mixture-

- Refrigerate overnight 
- Bake at 350 for 45 minutes- Sprinkle with powdered sugar- Top should be crusty, middle should be soft & moist, & bottom is just glorious!

Anneliese's Peppermint Truffles

Peppermint Truffles

Anneliese McCracken

3 Tbsp. butter

¼ c. heavy cream

3 Tbsp. sugar

4 c. bittersweet chocolate

1 ½ tsp. peppermint extract

1 ½ tsp. vanilla

5 peppermint candy canes, crushed

Bring cream, butter and sugar to a simmer.  Remove from heat and add chocolate.  Stir till all melted, add extracts, and pour into a shallow pan.  Refrigerate loosely covered overnight.  When ready to roll truffle balls, bring chocolate to almost room temperature.  Scoop 1 inch balls and roll in crushed candy canes.  Makes 30 truffles.

(The chocolate hardened too fast for me to add the extracts…so imagine how good they are supposed to taste!!)

Rebecca P. Fudge

Fantasy Fudge

 

3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1 (12 oz.) pkg. Baker's semi-sweet real chocolate chips
1 (7 oz.) jar Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla

Stir together butter, sugar and milk in a heavy 2 1/2 to 3 quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients. Mix until well blended. Pour into greased 9"x9" or 13"x9" pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.

Amy's White Chocolate Covered Pretzels

White Chocolate Covered Pretzels (from here)

Ingredients

• 6 (1 ounce) squares white chocolate
• 1 (15 ounce) package mini twist pretzels
• 1/4 cup red and green candy sprinkles (optional)

Directions

1. Melt white chocolate in the top of a double boiler, stirring constantly.
2. Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
3. Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

Stef's English Toffee

English Toffee

2 ½ cups sugar

½ cup water

¼ cup light corn syrup

¼ teaspoon salt

1 lb. butter (4 sticks)

3 cups nuts, toasted and finely chopped

(pecans, walnuts, or almonds)

1 large (6-7oz) milk chocolate bar,

Chopped into small pieces

Spread chopped nuts on large cookie sheet, keeping one cup aside for topping.  Combine sugar, water, corn syrup, salt and butter in medium heat to hard crack stage, or 300 degrees on candy thermometer.

Remove pan from heat, stir well and pour in thin stream over nuts, covering pan and nuts evenly.  Place chopped chocolate over toffee, allow to men l and then spread evenly to cover.  Sprinkle with remaining nuts, pressing nuts lightly into chocolate with wax paper.  Allow to cool completely (several hours).  When cool, break into pieces with knife and store in airtight container. 

Susan's Andes Chocolate Mint Cookies

Andes Chocolate Mint cookies

3/4 butter
2 Tbsp water
2 eggs
1/2 tsp salt
1 1/2 C brown sugar
2 C choc chips
2 1/2 cups flour
1 1/4 tsp baking soda
1 pound Andes mints

In a large saucepan on low heat cook butter, sugar and water till melted. Remove from heat. Mix in choc chips and stir till melted. Pour into large bowl. Cool 10 minutes.
Add eggs and dry ingredients till blended. Chill dough 1 hr. Preheat oven to 350. Roll into walnut sized balls. Place 2 inches apart on cookie sheet. Bake 10 min no longer. Place an unwrapped mint on each cookie immediately. In about 30 seconds they will be ready to swirl with the back of a spoon. Makes 4-5 dozen.

Stef's Bread Bowls

Bread Bowls

2 Tbs yeast
2 c warm water
1/4 c. sugar
2 Tbs salt
1/2 c oil
8-10 flour

Dissolve yeast in water. Add remaining ingredients with enough flour to make dough stiff. Knead well. Cover. Rise for one hour. Form into balls the size of baseballs. Let double on a greased baking sheet. Bake at 400 degrees for 15-20 minutes.

Amy H. Chili's Chicken Enchilada Soup

Chili's Chicken Enchilada Soup
(from Top Secret Restaurant Recipes 2)

1 Tbs vegetable Oil
1lb skinless chicken breast
1/2 c diced onions
1 clove garlic, pressed
4 c chicken broth
1 c masa harina
3 c water
1 c enchilada sauce
1 16oz box of Velveeta, diced
1 tsp salt
1 tsp chili powder
1/2 tsp ground cumin

1. Add oil to a large pot over meduim heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set aside.
2. Add onion and garlic to the pot and saute over medium heat for 2 minutes or until onion begins to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
4. Add remaining water, enchilada sauce, cheese, and spices to pot and bring mixture to a boil.
5. Shred chicken into small bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls and garnish with shredded cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.

Darby's Cream Cheese Chicken and Vegetable Soup

Cream Cheese Chicken and Vegetable Soup
(found here)

INGREDIENTS:
2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
1 cup milk (1% is my milk of choice)
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

DIRECTIONS:
In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

Jenny's Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup

3-4 cans chicken broth
3 can cream of chicken
1 can cream of mushroom
1 can original Rotel Tomatoes
1 can white Shoepeg corn
2 cups cooked diced potatoes
1 small block Velvetta cheese
4-5 diced cooked chicken breasts or picked meat from roasted chicken
2 Tbsp dried parsley

Mix all together in large pot. Heat until potatoes are cooked through

Susan's Vegetable Cheese Soup

Melt 2 Tbsp of butter in a large pot.
Saute 2 carrrots sliced and 1 small onion chopped.
Stir in 1 Tbsp cornstarch and 3 Tbsp flour.
Heat and then add 2 cups of milk and 1- 14 oz can of chicken broth.
Cook over medium heat until thickened. (About 10-15 min)
Add 2 cups grated cheddar cheese and 1/2 tsp salt.
Then add 1 stalk cooked brocolli and 1 potato cooked and chopped.
Add 1/2 tsp of parsley and chives if you like. (I don't.)

Chicken and Dumplings- Sara R.

via Martha Stewart

Ingredients

• 3 tablespoons butter
• 1 medium onion, cut into 1-inch pieces
• 5 medium carrots, cut crosswise into 1 1/2-inch pieces
• 1/2 teaspoon dried thyme
• 1 cup (spooned and leveled) all-purpose flour
• 1 can (14.5 ounces) reduced-sodium chicken broth
• Coarse salt and freshly ground pepper
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
• 1 3/4 teaspoons baking powder
• 1/2 cup plus 2 tablespoons milk
• 1 package (10 ounces) frozen peas

Directions

1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

Homemade Macaroni and Cheese- Sara R.

1 lb elbow macaroni
salt - for water and 1 tbsp measured
5 tbsp butter
6 tbsp flour
1 1/2 tsp dry mustard
1/4 tsp cayenne pepper
5 cups milk
8 oz sharp cheddar cheese, grated
8 oz monterey jack cheese, grated

Cook macaroni with lots of salt in the water, according to directions.  Drain and stir occasionally to keep it from clumping.  Melt better in large stockpot until foaming, whisk in flour, mustard, and cayenne pepper.  Continue to whisk as color deepens - about 1 minute.  Continue whisking as you gradually add the milk.  The mixture will clump up, just keep whisking and bring to a full boil, then reduce heat to medium, whisking occasionally until the mixture is thickened to a heavy cream consistency.  Turn off the heat, stir in 1 tbsp salt and the cheeses until all in incorporated and smooth.  Add the past and turn heat back on if needed to heat through.  

Manti Chicken Marinade - Michelle C

This recipe is from Manti, UT where they are famous for turkey farms actually.  You can use it with turkey or chicken.

1-2 pounds raw poultry (chicken thighs are great with this recipe)
1/2 cup olive oil
1/2 cup soy sauce
1 cup 7-up (other sodas will work, but 7-up seems to work and taste the best)
1/4 tsp garlic salt
1/2 tsp horse radish

cover chicken in marinade and let sit several hours or overnight.  then, grill.

Caramel Apple Salad - Jenny C.

From Taste of Homes Cookbook

3 Granny Smith or other green apples, diced
3 red apples, diced
6 bars (2.07 oz each) Snickers
1 tub Cool Whip

Mix apples and chopped candy bars in large serving bowl until well blended. Gently stir in whipped topping. Refrigerate until ready to serve. Makes 20 servings.

Asian Style Lettuce Wraps - Amy H.

4 Heads of Romaine lettuce leaves
2tsp toasted sesame oil
2 lbs ground sausage or spicy italian pork
1/4 head of purple cabbage
1/2 head cabbage

Prep: Heat oil in skillet and then add ground meat. Stirring continually, break up into small bits as it cooks. Chop cabbage thinly then add to cooked meat. Continue cooking, stirring occasionally for 2-3 miutes. Turn off heat and cover with lid.

Spicy Sauce:
1 c corn syrup
1/2 c rice vinegar
1/2 Tbs peanut butter
1/2 crushed red chili pepper
1/3 c. soy sauce

Bring ingredients to a boil and cook 3-4 minutes. Heat before serving. Place spoonfuls of meat on lettuce leaves and pour heated sauce over them.

Double Tomato Bruschetta - Kellie H.

Ingredients

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Cowboy Caviar - Stef B.

Ingredients
1 (15 oz.) can black beans drained & rinsed
1 (15 oz.) can black eyed peas drained & rinsed
1 (15 oz.) can corn drained & rinsed
Handful of cilantro chopped
1 bunch of green onions chopped
4-5 medium tomatoes diced
3-4 avocados diced
Juice of 1/2 of a lime
8 oz. of your favorite Italian dressing


Squeeze lime juice over avocados to prevent browning. Toss everything
together and serve with tortilla chips. Keep refrigerated.

Fiesta Salad - Lisa B

one of the salads served at the Ventana RS activity in June

(so, so good!--and even better the next day)

1 16 oz bow tie noodles (cooked and drained)

1 can black beans (rinsed)
1 1/2 c white frozen corn
3-4 chicken breasts cooked and cut into 1" pieces
8 oz grape tomatoes, cut in half
1 can sliced olives
1 bunch green onions, diced
1 green or red pepper, diced

Dressing:
1 dry pkg Ranch Fiesta Dressing (I've only seen it at WalMart)
1/2 cup oil
1/2 cup vinegar

Cafe Rio Style Salad - served at the Stake RS activity on May 21, 2011

Cafe Rio Pork

2 lbs pork roast
1 can Coke decaf
1/4 cup water
1 tsp garlic salt
1 can green chiles
1 cup red enchilada sauce (suggested La Palmas mild)
3/4 cup brown sugar

Put pork into a crock pot with 1/2 can Coke, water, and garlic salt.  Cook on high for 1 hour and then on low for 3 hours.  Shred pork in pot and add rest of Coke, green chiles, enchilada sauce, and brown sugar.  Cook on low for 2 more hours.  Serves 6

Creamy Tomatillo Dressing

2 jalapenos diced
3 cloves garlic diced
2 tomatillos chopped
1 small handful cilantro
2 TBS lime juice
2 cups milk
2 cups mayonnaise
2 envelopes Hidden Valley Ranch dressing mix

Blend all ingredients except mayo in blender until smooth.  Add mayo and blend until just incorporated.  Chill (overnight is best.)

Lime Cilantro Rice

1 cup uncooked rice
1 tsp butter
2 cloves garlic minced
1 tsp lime juice
1 cup chicken broth
1 cup water
1 TBS lime juice
2 tsp sugar
3 TBS cilantro chopped

In saucepan, combine rice, butter, garlic, 1 tsp lime juice, broth, and water.  Bring to a boil and cook for 22 minutes on low.  Combine rest of ingredients and stir into rice as you fluff it.

Toppings:

cheese, cheddar and monterey jack
romaine lettuce chopped into 1/4" strips
tomatoes, chopped
sour cream
avocados or guacamole
black beans
pinto beans
crunchy corn tortilla strips or chips

Layer the Cafe Rio Pork Salad as follows:

cooked tortilla, cheese, black/pinto beans, lime cilantro rice, lettuce, Cafe Rio Pork, then your choice of favorite toppings.  drizzle with creamy tomatillo dressing.  crush corn tortilla chips for final topping.