Crockpot Nachos - Heather G.

Crockpot Nachos

4-5 frozen chicken breasts

1 can drained black beans

1 can drained canned whole kernel corn

1 (15oz) jar of salsa

1 (8oz) package of cream cheese - It tastes better with 1/2 - 3/4 package of cream cheese instead of the whole package

Take chicken breasts and put into crockpot. Add corn, black beans, and salsa. Dump it right on top of the chicken.

Cover and cook in crockpot on high for 4 - 5 hours or until chicken forks apart. Fork apart the chicken. Add the cream cheese.

Just throw it on top and let it sit for about 1/2 hour.

Serve with tortilla chips.

Recipe also says serve with tortillas or serve it over the top of sticky rice.

Cinnamon and Orange Knots - Heather G.

Orange Knots

12 Rhodes Texas Rolls, thawed but still cold

1 medium orange rind, grated

½ cup sugar

¼ cup butter, melted

Citrus glaze:

1 cup powdered sugar

1 Tbsp butter, melted

3 Tbsp orange juice

½ tsp vanilla extract

Mix grated orange rind with sugar. Roll each roll into a 9 inch rope. Tie in a loose knot.

Roll each knot in melted butter and then in rind/sugar mixture. Place on baking sheet

sprayed with non-stick cooking spray. Cover with plastic wrap and let double in size.

Remove wrap. Bake at 350 degrees for 15-20 minutes. Remove from pan and place on

cooling rack. Brush with citrus glaze while still warm.

Cinnamon Knots

12 Rhodes Texas Rolls, thawed but still cold

1 tsp cinnamon

½ cup sugar

¼ cup butter, melted

Icing:

1 cup powdered sugar

1 Tbsp butter, melted

2 - 3 Tbsp milk

1 tsp vanilla

Mix cinnamon with sugar. Roll each roll into a 9 inch rope. Tie in a loose knot.

Roll each knot in melted butter and then in cinnamon /sugar mixture. Place on baking sheet

sprayed with non-stick cooking spray. Cover with plastic wrap and let double in size.

Remove wrap. Bake at 350 degrees for 15-20 minutes. Remove from pan and place on

cooling rack. Brush with icing while still warm.

Orange Carrot cookies - Heather G.

Orange – Carrot Cookies

¾ cup shortening
1 cup sugar
1 egg
1 tsp vanilla
1 cup cooked mashed carrots
1 tsp baking powder
½ tsp salt
2 cups flour
1 cup chopped nuts, optional

Cream shortening and sugar. Add egg, vanilla, and carrots and mix
well. Add dry ingredients and mix well. Drop by teaspoonfuls on
greased baking sheet. Bake at 375 degrees for 9 – 10 minutes. Ice
while warm with orange icing.

Icing for Orange – Carrot Cookies

Grated peel of one orange (just orange zest – not the white part)
Grate with fine grater or use zester
2 Tbsp orange juice
1 cup powdered sugar
Pinch of salt

Beat all ingredients together and spread on warm cookies.
(Might need to double icing recipe depending on how big you make the
cookies, how much frosting you use and how warm they are when you ice
them. Icing is thin, it drips off some.)

Carmel Brownies

Carmel Brownies

1 german chocolate cake mix
1/3 cup canned milk
¾ cup melted butter

Mix together and put ½ of the above mixture in a cake pan. Bake at
350 degrees for 8 minutes. Top baked mixture with ½ package chocolate
chips.

1 pkg Kraft carmels
1/3 cup canned milk
Melted in the microwave. Pour over chocolate chips. Put the rest of
the cake mix on top of the carmels. Bake at 350 degrees for 18
minutes.

Sweet Pork Burritos - Heather G.

Sweet Pork

1 (3 pound) boneless pork loin roast

½ tsp salt

2 (4 oz) cans diced green chile peppers

3 cloves garlic, crushed

¼ cup chipotle sauce

½ cup water

Place the roast in a crock pot and season with salt. Place chile peppers and garlic on top of roast. Pour in chipotle sauce and water. Cover and cook 7 hours on low.

After it is cooked, shred the pork and add ¼ - ½ can mild green chile enchilada sauce and brown sugar. The brown sugar is added to taste, but you need at least 1 cup.

Cilantro Lime Rice

2 ¾ cups water

1 ½ cups uncooked long grain white rice

¼ cup fresh lime juice

¼ cup chopped cilantro

In a pot, bring the water and rice to a boil. Mix in the lime juice and cilantro, reduce heat to low, cover, and simmer 20 minutes.

Note: If you use a rice cooker to cook your rice, then add the lime juice and cilantro after it is finished cooking in the rice cooker.

Sweet Pork Burritos: Place rice, black beans, pork, cheese on tortilla. Roll up and heat in microwave or in oven. If you want it smothered, pour some of the enchilada sauce on top and put cheese on top. Can also add lettuce, sour cream, salsa, etc.

Orange Chicken - Heather G.

Orange Chicken

Marinade and Sauce

1 ½ pounds boneless, skinless chicken thighs, trimmed and cut in 1 ½ inch

pieces (can use breasts instead of thighs)

¾ cup low-sodium chicken broth

¾ cup orange juice, plus 1 ½ teaspoons grated zest, and 8 strips orange peel

(each about 2 inches long by ½ inch wide) from 2 or 3 oranges

6 tablespoons distilled white vinegar

¼ cup soy sauce

½ cup brown sugar

3 medium cloves garlic, minced or pressed through garlic press (about 1 tbsp)

1 piece fresh ginger (about 1 inch), grated (1 tbsp)

¼ tsp cayenne pepper (only add if you want it very hot and spicy)

1 tablespoon cornstarch, plus 2 teaspoons

2 tablespoons water (cold)

8 small whole dried red chilies (optional)

Coating and Frying Medium

3 large egg whites

1 cup cornstarch

¼ teaspoon cayenne pepper

½ teaspoon baking soda

3 cups peanut oil

For the Marinade and Sauce: Place chicken in a gallon zip-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan. Whisk until sugar is fully dissolved. Measure out ¾ cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chilies; set sauce aside.

For the coating: Place egg whites in pie plate; beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Place half of the chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.

To Fry the Chicken: Heat oil in a dutch oven or fry pan with at least 3-quart capacity over high heat until oil registers 350 degrees. Carefully place half of the chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Repeat with remaining chicken.

To serve: Reheat the sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately. White rice and steamed broccoli are good accompaniments.

Chicken Cordon Bleu Casserole - Heather G.

Chicken Cordon Blue Casserole

4 cups chicken, chopped in chunks
2 cans cream of chicken soup
8 oz sour cream
2 cups ham chunks
1 ½ cups grated Monterey jack cheese

Mix together and put in crock pot for 1 – 2 hours until warmed. Serve over cooked rice.

Gingerbread Men Cookies - Heather G.

Gingerbread Cookies from the Nauvoo Scovil Bakery

 

1 cup sugar                               1 cup molasses

¾ cup oil                                   ½ cup hot water

Combine.  Rinse molasses out of cup with the hot water.

Add:

2 eggs

Mix together the following:

½ tsp salt                                  1 tsp soda

6 or 7 cups flour                         1 tsp cinnamon

1 heaping tsp ginger

Refrigerate dough overnight.  Roll out and cut with a cookie cutter.  

Bake at 350 degrees for 10 minutes.

 

Note: Cookies freeze well and are softer and more flavorful after

Freezing

Print Shop Cheese Soup - Heather G.

Dice and cook in 3 quarts water (until tender): 3 carrots, 4 potatoes, 1 onion and 3 sticks of celery

Set vegetables aside.  Save liquid and add water to again make 3 quarts.  Add to liquid 7 to 9 chicken bouillon cubes, accent, garlic salt, salt if desired, pepper to taste, and ½ tsp sugar.

Melt 3 squares margarine and add 1 ½ cups flour.  Stir this flour mixture into hot broth.  Stir until thick and smooth.  Add 16oz Cheese Whiz, vegetables, and one package frozen peas, cooked.

 

Crock-pot Lasagne - Heather G.

1/2 lb. ground beef
1/2 lb. ground Italian sausage
3 cups (about 28 oz jar) spaghetti sauce
1 1/2 cup tomato sauce
1 3/4 cup ricotta cheese
1 egg slightly beaten
1/2 t. dried basil
1/2 t. dried oregano
12 pieces Oven Ready Lasagne
4 cups shredded mozzarella cheese

Directions:
In skillet, cook meat until browned; remove from heat. Drain. Stir in spaghetti and tomato sauces. In small bowl, stir together ricotta cheese, egg, basil and oregano.

In crock-pot, spoon meat sauce, place uncooked lasagne over meat meat sauce and top with cheese mixture. Spread meat sauce over ricotta mixture and top with mozzerella cheese. Repeat until crock-pot is full.

Cook on low for approximately four hours.

Super Saturday Cookie Exchange - Peanut Butter Kiss Cookies - Heather G.

1 cup shortening

1 ½ cup peanut butter

2/3 c white sugar

2/3 c brown sugar

2 eggs

4 T. milk

2 t. vanilla

3 cup flour

2 t. baking soda

 1 t. salt

bag of Hershey kisses

 

cream shortening peanut butter, sugars., eggs, milk vanilla.  Combine flour soda salt and add to creamed mixture.  Shape into 1 inch balls and roll into sugar.  Bake 375 degree for 8-10 minutes.  Remove from oven immediately and place unwrapped kiss in each cookie.

Kathryn's Corn Bread - Heather G.

1 cup margarine

1 cup sugar

3 eggs

2 cups flour

4 t. baking powder

1/2 t. salt

1 cup cornmeal

1 cup milk

Mix together and pour in a 9 x 13 pan.  Bake at 350 degrees for 30 minutes.

This can also be baked in a dutch oven.

Lemonade Pie - Heather G.

1 6oz. can frozen lemonade concentrate

1 8oz. Cool Whip

1 14oz.  can sweetened condensed milk

1 graham cracker crust

Mix together lemonade, Cool Whip, and milk until smooth.  Pour into graham cracker crust.  Freeze for 3-4 hours.

Snicker Cookies - Heather G.

1 c. butter
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
3 c. flour
1 t. baking powder
1 t. soda
Mini Snicker Bars

Cream butter, peanut butter, and sugars. Add eggs and vanilla. Add dry ingredients. Cut the Snickers bar in half or in thirds. Form a ball of dough around the Snickers. Bake at 350 degrees for 10-12 minutes.