Chicken Enchilada Soup

2 boneless, skinless chicken breasts, cooked & shredded
28 oz. enchilada sauce
16 oz. black beans, drained and rinsed
10 oz. canned corn
28 oz. canned diced tomatos

Simmer 40 minutes. Add fresh chopped cilantro (optional)
(I throw it all in the crock pot on low for 4-6 hours.)

Serve with avocado, sour cream, cheese, and taco chips.

Neiman Marcus Chocolate Chip Cookies

*this recipe makes a gigantic batch, so smaller portions are in parenthesis.

2 c. butter (1 c.)
2 c. sugar (1 c.)
2 c. brown sugar (1 c.)
4 eggs (2)
2 tsp. baking soda (1 tsp.)
1 tsp. salt (1/2 tsp.)
2 tsp. baking powder (1 tsp.)
2 tsp. vanilla (1 tsp.)
5 c. blended oats (put oats in the blender) (2 1/2 c.)

24 oz. chocolate chips (12 oz.)

1- 8 oz. hershey bar grated (4 oz.)

4 c. flour (2 c.)

3 c. chopped nuts (optional)

Mix together. Bake at 375 degrees for 10 minutes. Let cool on pan for a minute before transferring to cooling rack.

Makes approximately 112 cookies.

*they are also good with peanut butter chips.

Fruit Cobbler

1-2 cans of fruit (apples, peaches, etc. dump off most of the liquid)

Mix with a pastry blender or a fork:
1 1/2 c. flour
1 1/2 c. sugar
3/4 c. butter
1/2 tsp. salt

Pour fruit into a greased 9x13 pan. Sprinkle mixture on top.

Bake at 400 degrees for 30-40 minutes.

[from Malia Roundy]

Sausage Souffle

3/4 lb. sausage, browned and drained
6 slices of bread cubed
1 c. grated cheese
1 tsp. salt
1/2 tsp. dry mustard
a dash of tabasco
2 c. milk
6 eggs

Combine sausage and bread and put into baking dish.

Combine salt, dry mustard, tabasco, milk and eggs. Pour over sausage and bread. Cover with cheese and refrigerate over night.

Bake at 325 degrees fro 45 minutes.

[from Grandma Johnson]

Hamburger Steaks

Mix together:
1 lb. ground hamburger
1/2 can evaporated milk
1 tsp. salt
1/2 tsp. pepper

Make 4-6 patties and brown on both sides.

Sauce:
2 Tbs. flour
1/2 can Beef Consume soup (if you want more gravy add the entire can)
1 tsp. worcestershire sauce
1 can cream of chicken soup

Mix and pour over steaks. Bake at 350 degrees for 30-40 minutes
*We like to make mashed potatoes with this and use the sauce as gravy.

Stuffed Burger Bundles

1 c. pkg. herb-seasoning stuffing mix
1/3 c. evaporated milk
1 lb. ground hamburger
1 can cream of mushroom soup
2 tsp. Worcestershire sauce
1 Tbs. ketchup

Prepare stuffing according to package directions.

Combine evaporated milk and meat. Divide into 5 patties. On wax paper, pat each into 6" circles. Put 1/4 cup stuffing in center of each. Draw meat over the stuffing and seal the edges. Place in a casserole pan.

Combine remaining ingredients into a sauce. Pour over meat.

Bake uncovered at 350 degrees for 45 minutes.

Layered Pudding Dessert

Mix for crust and pout in 9x13 pan:
1 c. flour
1 c. margarine
1/2 c. nuts (optional)
Bake at 350 degrees for 15 minutes.

1st layer (place on crust after it has cooled)
1 1/4 c. powdered sugar
8 oz. cream cheese
1 c. dream whip (prepared as pkg. direction)

2nd layer
2 small boxes pudding (prepared as pkd. direction) (I like to use one chocolate and one vanilla)

3rd layer
Whipped cream and nuts (optional)

[from Grandma Law]

Chocolate Sheet Cake

Boil:
1 cube margarine
1/2 c. shortening
1/2 c. cocoa
1 c. water

Pour over:
2 c. flour
2 c. sugar

Mix and add:
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda
2 eggs

Mix well and pour into greased sheetcake cookie pan (17x3/4x11)
Bake at 375 degrees for 25-30 minutes.

Frosting:
melt:
1 cube margarine
1/4 c. cocoa
1/3 c. milk
add:
3-4 c. powdered sugar
1 tsp vanilla

Special K Mix

Melt together:
1 c. sugar
1/2 c. brown sugar
1 lb. margarine

Add 48 large marshmallows and boil 5 minutes.

Pour over 8 c. Special K cereal and mix.

Corn Pops Syrup

1 lb. butter
2 c. sugar
1/4 c. water
Boil 7 minutes, stirring constantly.

Add 1 tsp. vanilla and pour over corn pops, stir to coat well.

Peanutbutter Brownies

1/2 c. butter softened slightly, but not melted
1 c. sugar
1 c. peanutbutter
3 eggs
1 3/4 c. brown sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
1 Tbs. vanilla
3 c. flour
2 1/2 c. oats

Combine and press onto a sheetcake cookie pan. Bake at 350 for 10-15 minutes (do not brown or it's cooked too long).

Cool for 5 mintues then spread a layer of peanutbutter on top, then after it has cooled, top with frosting:

1 cube margarine melted
1/4 c. cocoa
1/3 c. milk
3-4 c. powdered sugar
1 tsp. vanilla

Snickerdoodles

1 c. shortening
1 1/2 c. sugar
2 eggs
Mix and add to:
2 3/4 c. flour
2 tsp. cream of tarter
1 tsp. soda
1/2 tsp. salt

Chill dough at least 1 hour (if you don't, your dough will be sticky and the cookies will be flat).
Roll dough into balls and roll in a mixture of cinnamon and sugar.

Bake at 400 degrees for 8-10 minutes.
**Do not brown the cookies. They will still be gooey when you pull them out of the oven, let them sit on the pan for 1-2 minutes then place on cooling rack. They cook a little more as they cool.

Soft Carmel Popcorn

2 c. brown sugar
1 cube butter
1 c. light karo syrup

Mix in a saucepan, bring to a boil then add 1 can sweetened condensed milk and boil for 3 minutes. (do not boil longer or your carmel will go hard)

Stir with popcorn in a non-stick pan.

Rice Krispy Bears

16 oz. Rice Krispies
2 c. brown sugar
2 sticks butter (1 c.)
1 3/4 c. light karo syrup
1 can sweetened condensed milk

Place rice krispies into a large bowl.
Mix brown sugar, butter, and karo syrup in saucepan and boil for 3 minutes. Then add sweetened condensed milk, put back on the stove and boil 3 more minutes. Pour over rice krispies, mix well.

Spray molds (as needed) and pack warm rice krispie mixture into molds. Remove immediately onto waxed paper. Use red hots for eyes and buttons.

Seal in plastic wrap when cooled.
Makes 25-30.

Peach Ambrosia

1 box vanilla wafers, crushed
2 eggs, separated
1 cube margarine
2 c. powdered sugar
5-6 fresh peaches, peeled and sliced
1 1/2 c. whipping cream (whip and add vanilla and powdered sugar to taste)

Put 2/3rds vanilla wafers in bottom of 9x13 pan.
Beat the egg whites until stiff.
Beat the yolks with margarine and powdered sugar until fluffy, fold in egg whites and pour over crumbs in pan.

Place peaches on top of egg mixture and top with whipping cream. Top with remaining vanilla wafer crumbs. Chill before serving.

Scotcheroos

1 c. sugar
1 c. light karo syrup
1 c. peanut butter
6 c. rice krispies
1 c. butterscotch chips
1 c. chocolate chips

Combine sugar and karo syrup in a saucepan and bring to a boil, then add peanut butter. Mix and pour over rice krispies. Mix and press into a greased 9x13 pan.

Melt butterscotch and chocolate chips in microwave and spread on top of krispies.

[from Sheri Green]

Broccoli Salad

*This is great as a side, or in pita bread.

1 head broccoli cut into bite size pieces
1 c. chopped celery
2 c. red grapes, cut in half
1 c. sunflower seeds (I like slivered almonds instead)
1 c. crasins
12 oz. bacon, cooked and crumbled

Dressing:
1/4 c. sugar
1 c. mayonnaise
1 Tbs. white vinegar
3/4 Tbs. poppyseeds

Sarah's Salad (Lion House)

1 head iceburg lettuce
3 strips bacon (I use much more!)
1/2 10-oz. pkg. frozen peas, thawed
2 1/2 oz. swiss cheese cut into strips
2/3 c. chopped green onion

Dressing:
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. mayonnaise
1/4 c. salad dressing

Spinach Salad

1 head lettuce
2 bunches spinach
3/4 lb. mushroom slices
3/4 lb. grated swiss cheese
1 purple onion sliced in rings
1/2 lb. bacon, cooked and crumbled

Dressing:
3/4 Tbs. poppyseeds
1/3 c. white vinegar
3/4 tsp. salt
3/4 c. oil
3/4 tsp. onion grated
1/3 c. sugar
1/3 tsp. mustard

Oriental Chicken Salad

3 c. chopped romaine lettuce
1 c. red cabbage
1 c. napa cabbage (I don't use this and just use more red cabbage)
1/2 c. grated carrot
Chow mein noodles
Green onion
Sliced almonds
Cooked chicken (I like frozen breaded chicken tenders or chicken nuggets)

Combine and serve with dressing:
(doubled in ( ))
3 Tbs. honey (little less than 1/2 c.)
1 1/2 Tbs. rice wine vinegar (3 Tbs.)
1/4 c. mayonnaise (1/2 c.)
1 tsp. grey poupon dijon mustard (2 tsp.)
1/8 tsp. sesame oil

Pretzel Salad

Mix and pat in bottom of 9x13 pan:
2 c. crushed pretzles
3 Tbs. sugar
3/4 c. melted butter
Bake at 400 for 7 minutes then cool.

Mix and spread over crust:
8 oz. cream cheese
1 c. sugar
1 c. cool whip

Dissolve:
6 oz. pkg. strawberry jello
2 c. boiling water
16 oz. frozen strawberries or raspberries
Chill until slightly jelled then pour on top.

After jello has set, spread more cool whip on top. Sprinkle with more crushed pretzels (too look pretty!).

Blueberry Syrup

1/2 c. sugar
1 Tbs. cornstarch
1/4 c. water
1/4 c. light corn syrup
2 tsp. lemon juice
2 c. washed blueberries

Combine sugar and cornstarch in a saucepan, add water. Bring to a boil and let thicken. Serve fresh, or store in the fridge.

*I have frozen this and it turns out good too!

Zucchini Bread

4 eggs
3 c. flour
1 tsp. salt
2 1/2 c. sugar
1 1/2 tsp. baking soda
1 1/2 c. oil
1 1/2 tsp. cinnamon
3 c. shredded zucchini (with peel)
optional:
1 c. nuts
1 c. raisins

Mix together. Grease 2 bread pans or bundt pan and sprinkle with sugar. Pour mixture into pans. Bake at 350 degrees for 1 to 1 1/2 hours.

Glaze: a little lemon juice and milk in powdered sugar.

Cinnamon Puffs

4 1/2 tsp. yeast
1/2 c. warm water
3/4 c. lukewarm milk
1/4 c. sugar
1 tsp. salt
1/2 c. shortening
2 eggs
3 1/4 c. flour
1 Tbs. vanilla

Coating mix: 1 c. sugar and 4 tsp. cinnamon

Dissolve yeast and water. Let stand 5 minutes. In large bowl, mix milk, sugar, salt, shortening, eggs, yeast mix, and half of flour. Beat 2 minutes or until smooth. Add rest of flour and vanilla. Beat 2 more minutes with spoon. Drop 1 Tbs. batter in greased muffin cups. Place in warm spot to rise to double.

Bake at 375 degrees 18-20 minutes or until golden brown. Remove from pans and dip top and sides in 1/2 c. melted butter then in cinnamon and sugar mixture.

Banana Bread

5 large bananas
4 c. sifted flour
1 c. shortening
2 tsp. baking soda
4 eggs
1 tsp. salt
2 c. sugar
1 c. chopped walnuts (optional)

(I like to sprinkle some sugar in my pans after I spray them!)

Bake in 2 greased loaf pans or a bundt pan at 250 degrees for 1 1/2 to 2 hours, or until done (insert toothpick, it shouldn't come out gooey).

Raspberry Slush

Dissolve in microwave until thick and liquidy:
2 cans 12 oz. minute maid raspberry lemonade
2 cups frozen raspberries or strawberries
1 c sugar
1 cup water

Freeze. Thaw slightly before serving. Scoop out chunks into glasses and serve with Sprite over the top.

[from Malia Roundy]

Orange Julius

1 can orange juice
1 can water
1 can milk
2 Tbs. sugar
12 ice cubes

variation: add frozen or fresh berries!

blend and enjoy!

Citrus Punch

5 qts. water
3 c. sugar
1 Tbs. lemon extract
1 Tbs. citric acid

Giant Cream Puff

1 cube butter
1 cup water

Bring to a boil. Remove from heat and add 1 cup of flour. Add 6 eggs one at a time. Spread on greased cookie sheet and bake at 450 for 20 minutes.

Topping:

1 large instant vanilla pudding
1 8-oz. pkg. cream cheese

Mix pudding as directed. Add cream cheese. Spread over cooled puff. Top with cool whip and drizzle with chocolate sauce.

Oven Pancake (aka German Pancake)

Preheat oven to 400 degrees.

Cut 6 Tbs. butter into 9x13 pan.  Place pan in the oven and allow butter to melt.

Meanwhile combine:

6 eggs

1 c. milk

1c. flour

1 tsp. salt

Remove pan from oven and add batter.  Return to oven.

Cook for 15 minutes.

Crepes

3 Tbs. melted butter
1 1/4 c. flour
1/2 tsp. salt
3 eggs
1 c. milk

Pour approx. 1/4 cup in frying pan (or crepe pan), swirl around bottom and edges. Cook on medium heat until edges begin to curl (about 1 minute). Flip and cook 30 seconds more.

Serve with fruit and whip cream, powdered sugar, syrup, ice cream, chicken salad, or whatever you want!

Speedy Chicken Stir-Fry

(adapted from Kraft Food & Family)

8 oz. angel hair pasta
2 c. broccoli florets
1 c. carrots, cut into strips
1 lb. boneless skinless chicken breasts, cut into strips
1/2 c. Kraft Asian Toasted Sesame Dressing
2 Tbs. soy sauce
1/4 tsp. each ground ginger, garlic powder, crushed red pepper flakes
1/3 c. chopped dry roasted peanuts (optional)

Cook pasta as directed on package.

Meanwhile, cook chicken in skillet on medium-high heat (about 6-8 minutes). Add broccoli and carrots, cover with lid, and cook until vegies are desired tenderness. Add dressing, soy sauce, and spices. Cook 1 minute more. Serve over pasta.

Makes approx. 4 servings

Shredded Pork

3-4 lb pork loin roast
1 cup salsa
1 cup brown sugar

Place all ingredients in a crock pot and cook all day. Shred the pork when it is tender.

Serve with taco salad or on buns.

[from Shersti Pearson]