Chipotle Mayo

Modified from Allrecipes.com

1/2 cup real mayo (not Miracle Whip)
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
2 teaspoons real lime juice
1 clove of garlic

Combine all ingredients in a food processor (or use a hand blender0 and pulse until well blended and smooth. Use as a spread on sandwiches or paninis.

Dinner Rolls

-Mom Pulsipher
Also good for Cinnamon Rolls

3 cups very hot water (from tap)
1 cube margarine, sliced
Mix, and then when margarine is melted add:
3 pkgs. yeast (2T + 1-1/2 tsp)
3/4 cup sugar
2 tsp. salt
3 eggs, slightly beaten

Blend all together with yeast mixture. Add 7 heaping cups flour. mix well; cover and let rise at least one hour until approximately double in bulk. Pour oil in bottoms of 2 9"x13" pans (or cookie sheets). Oil tops of rolls while placing in pans. Bake at 350 until golden brown (approximately 20 min.) Butter tops while warm.

Ambrosia

Mom Roberts

1 bag mini marshmallows
Enough sour cream to moisten
Mandarin Oranges - drain & pat dry
Pineapple Chunks or tidbits - drain & pat dry

Spaghetti

Pasta
Ground beef, browned with minced onion, s&p or meatballs

Smoky Tomato Sauce
-Better Homes & Gardens

2 Tbsp. olive oil
1 large onion, finely chopped
8 cloves garlic, minced
2 tsp. dried or 2 Tbsp. chopped fresh basil
2 tsp. dried or 2 Tbsp. chopped fresh oregano
2 (28 oz) cans crushed tomatoes
1/3 cup tomato paste
1 1/2 tsp. smoked paprika or paprika
1/2 tsp. salt
1/2 tsp. ground black pepper

In a Dutch oven, heat oil over medium-high heat. Add the onion, garlic, basil, and oregano; cook, stirring occasionally, until onion is tender, about 4 to 5 minutes. Add the tomatoes, tomato paste, smoked paprika, salt, and pepper. Bring to a boil; reduce heat to medium-low; Simmer, covered, stirring occasionally, for 20 minutes.

Makes about 7 cups.

Snickerdoodles

-Mom Pulsipher

1 1/2 cups white sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C).

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Frozen Peppermint Dessert

- Mom Roberts' Ward R.S. Party

1 pkg. (1 pound) Oreos, crushed (about 3 cups).
1/2 cup butter, melted
1/2 gallon peppermint stick ice cream, softened
12 oz. Cool Whip, thawed (divided)

Red food coloring, if desired

Chocolate Topping:

1/2 cup butter
2 c. pwd. sugar
1 can evaporated milk
1 c. chocolate chips
1/2 tsp. peppermint extract

1/3 cup Andes Peppermint Crunch baking chips

Mix crushed cookies and melted butter. Press mixture firmly in bottom of ungreased 13x9 in. pan.

Stir together ice cream, 2 cups of the whipped topping and a couple drops of red food coloring to make it pink; spoon evenly onto chocolate cookie crust. Freeze about 3 hours or until firm.

Meanwhile, in a saucepan, mix butter, powdered sugar, and milk. Bring to a boil and cook for 3-4 minutes. Mixture should thicken some. Remove from heat & stir in chocolate chips and peppermint extract. Stir until combined. Cool to room temperature.

Pour evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks.

To serve, cut into 5 rows by 3 rows. Top with remaining whipping topping and sprinkle with crushed peppermints.

15 servings.

Time-Saver Tip:
Omit the home-made fudge sauce and use 3 cups prepared hot fudge sauce.

Mint Brownie Bites

This is one of our favorite easy and delicious desserts - made especially easy if you have a Demarle mini muffin tray!

Ghirardelli Triple Chocolate Brownie Mix - mix according to directions
Use Demarle mini muffin tray on perforated baking sheet
Fill each 3/4 way full
Bake about 20 minutes
Remove and immediately insert Hershey Mint Truffle kisses (or any other chocolate candy) - upside down.

Cool completely before removing.

Chicken Pot Pie

Chicken Pot Pie is one of our family favorites. I usually cheat and use a Pillsbury rolled pie crust, which makes this pretty simple to prepare. Increase or decrease the amount of chicken, potatoes and mixed vegetables according to your family's preferences.

-Mom Pulsipher

Pastry for one crust pie (Pillsbury rolled pie crust)
1/4 cup chopped onion
6 Tbsp butter
1/2 cup all-purpose flour
3 cups chicken broth (I use 1 can of chicken broth and 1 cup milk)
Parsley to taste, about 1/4 tsp
1/2- 1 pkg. frozen mixed vegetables (we like peas and carrots)
1 cup cubed cooked potatoes (I usually use 3 potatoes; be sure to salt your cooking water)
1 1/2 cups cooked cubed chicken (I use 2 chicken breasts,cubed; season with salt & pepper)

Prepare pastry. roll out on lightly floured surface, 1/4" thick. Cut to fit the top of a two-quart casserole dish. (Skip this step if using a pre-prepared pie crust).

Cook onion in butter til tender, but not brown. Blend in flour and 1 tsp. salt. Slowly whisk in broth (or milk). Add parsley. Cook and stir til thick and bubbling; add remaining ingredients. Salt and pepper to taste. Heat til bubbling. Pour into 2 quart casserole dish. Place pastry on top and bake in 450 degree oven til brown (425 for Pillsbury pie crust - 20 to 25 minutes).

* To make beef pie, substitute beef and beef broth.

Tacos

1 lb. Ground beef
1 8 oz can tomato sauce
2 Tbsp. taco seasoning mix

Brown ground beef and drain. Add tomato sauce and taco seasoning and simmer until meat has thickened - about 5 minutes. Fill hard taco shells and top with grated cheese. Bake at 350 until cheese is melted and shells have crisped - about 10 minutes.

Taco Seasoning Mix
-Deals to Meals, slightly modified

6 T. dried minced onion
5 tsp. salt
2 T. chili powder
1 1/2 T. cornstarch
2 tsp. red pepper flakes
2 tsp. garlic powder
1 tsp. oregano
2 T. cumin

Combine all of the ingredients together and store in a cool, dry place.

Pecan Tarts

My mom got this recipe for Pecan Tassies from her good friend Helen Henegar. She has made them for every Thanksgiving and Christmas since and has even sold them at craft fairs. 

-Mom Pulsipher

Tart Pastry:
2 (3 oz) pkgs. cream cheese, softened
2-1/2 c. flour
1/2 lb. butter or margarine, softened

Beat cream cheese and butter until blended. Add flour all at once. Knead in flour util evenly distributed. Roll into small balls and form into tart shells with a teaspoon or tamper. Set aside.

Filling:
1-1/2 c. chopped pecans
1 c. brown sugar
3/4 c. light corn syrup
1/4 c. melted butter
4 eggs, slightly beaten
1 tsp. vanilla

Beat eggs slightly, add melted butter, corn syrup and sugar. Blend well. Stir in vanilla. Mix in chopped pecans. pour into uncooked tarts. Bake until tart crust is lightly browned at 375 or until pecan filling is set-about 15-20 minutes.

Black Bean Chili with Rice

My Uncle Stuart, Aunt Marjie, and family lived in Puerto Rico for 5 years. I believe this recipe came from their time there. We like to use a beef sausage instead of the ground beef.

-Aunt Marjorie

1/2 lb. lean ground beef (or diced summer or beef sausage - we like Aidell's)
1-1/3 cup cooked black beans (I use 2 -15 oz cans black beans, rinsed)
1/2 cup diced green pepper (or any color)
1/2 cup chopped onion
1/2 cup sliced carrots
2 tsp. chili powder
1 clove minced garlic
1 bay leaf
1/8 tsp. ground red pepper
1-1/2 cups vegetable or tomato juice (V8 or 1 small can tomato sauce + 1/2 can water)
1-1/3 cups hot cooked rice

Cook beef in saucepan over medium heat, stirring to crumble. Add all ingredients except rice. Bring to a boil; simmer, uncovered 20-25 minutes. Remove bay leaf. Serve over hot rice. Makes 4 servings.

Sausage Gravy

1 lb. pork sausage
3 Tbsp. flour
2-1/2 to 3 cups milk
1/4 tsp. pepper

Cook sausage over medium-high heat until no longer pink; drain. Add flour and stir. Gradually add milk, stirring constantly. Bring to a simmer and cook until thickened - 2 to 3 minutes. Serve over toast or biscuits.

Grandpa MacKay's Thanksgiving Jell-O

Although Brandon's Grandpa MacKay passed away before he got to know him, Brandon remembers "Grandpa's Jell-O" always being a part of their Thanksgiving dinner, and we have continued the tradition in our own family.

- Mom Roberts/ Grandpa MacKay

1 large pkg. Strawberry/banana Jell-O
2 c. boiling water
Mix above until dissoved
Add:
2 bananas, mashed
1 small can crushed pineapple, drained
1 small pkg. frozen strawberries sweetened in juice

Pour 1/2 mixture into 9x13-glass dish, leaving remaining mixture in bowl. Place both in refrigerator until mixture in the dish is firm. Spread sour cream on top and then pour remaining mixture on top. Top with cool whip once Jell-O has set.

Peanut Buster Parfait

This dessert is one of Brandon's all-time favorites, and is often the choice for special occasions such as Father's Day. 

-Mom Roberts

1/2 c. butter, softened
1 pkg oreos (4 sleeves Costco)
1/2 gallon vanilla ice cream
1/2 c. butter
2 c. powdered sugar
1 can evaporated milk
1 c. chocolate chips
1 tsp. vanilla
1 c. salted peanuts

Melt 1/2 c. butter, crush oreos and mix with butter. Press in 9x13 pan. Freeze for 1 hour. Soften ice cream in refrigerator. Spread evenly over crust. Freeze overnight. In a saucepan, mix butter, powdered sugar, and milk. Bring to a boil and cook for 3-4 minutes. Mixture should thicken some. Remove from heat & stir in chocolate chips and vanilla. Sitr until melted. Cool to room temperature. Pour over ice cream, sprinkle with nuts. Return to freezer until ready to serve.

Texas Sheet Cake

Brandon and I both grew up eating this cake. For my family, it was a staple at family functions and was a potluck favorite. Brandon was the treat baker in his family and I hear that he started making this cake when he was 10! Yes, and he makes all of the Texas sheet cakes in our home too... :)


-Moms Pulsipher & Roberts

2 cubes margarine
1 cup water
4 T. Cocoa
2 c. flour
2 c. granulated sugar
1 tsp. baking soda
2 beaten eggs
1/2 c. buttermilk (or 1/2 c. milk and 1-1/2 tsp vinegar)
1 tsp. vanilla

Boil margarine, water and cocoa together. Pour over dry mixture of flour, sugar and baking soda. Beat well. Add wet ingredients and mix well and bake in a 11x17 pan at 350 for 20 minutes.

Frosting:
1 cube margarine
4 T. cocoa
1/3 cup milk
1 box powdered sugar (3-3/4 cup)
1 cup chopped nuts
1 tsp. vanilla

Five minutes before the cake is done, boil margarine, cocoa and milk. Remove from stove and add powdered sugar, nuts and vanilla. Ice cake right out of the oven.

Greek Grilled Chicken

-Rachael Ray

1 ½ lb. boneless, skinless chicken breasts, cubed
1 lemon, juiced & zested
3 Tbsp. red wine vinegar
1/2 cup olive oil
1 ½ tsp. oregano
1-2 garlic cloves, minced
salt & pepper to taste
Pita bread
Feta cheese
Shredded Romaine
thinly sliced onion
diced cucumber

Mix dressing well - pour half over chicken and marinate 15 min. Use other half of dressing for salad. Stir fry chicken. Serve in warm pita bread with feta, onion and cucumber.

Manicotti

-Mom Roberts

2 boxes manicotti

6 cups shredded mozzarella
1-1/2 cups cottage cheese
6 slightly beaten eggs
6 T. Parmesan cheese
6 T. soft margarine
1-1/2 tsp. salt
1-1/2 tsp. pepper
1 Large Jar Prego (meat added)

Fill cooked shells using piping bag. Sauce on bottom and top. 9x13 pan 350 for 45 minutes.

Empanadas

- Pastry, Alton Brown; Filling, Brandon & Meghan Roberts

Pastry:
9-1/2 oz. all-purpose flour, approximately 2 cups
2 tsp. baking powder
3/4 tsp. kosher salt
2-1/2 oz. shortening, approximately 6 tablespoons
3/4 cup milk

1 egg mixed with 1-2 tsp. water
Oil for frying

Filling:
1 lb. hamburger (salt & pepper)
3/4 tsp. oregano
1/4 c. tomato sauce
1/4 c. El Pato
1/4 tsp. curry powder

In the bowl of a food processor, combine the flour, baking powder and salt. pulse for a few seconds and then pour intoa large mixing bowl.

Add shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10-20 times. using a rolling pin roll the dough to 1/3-1/2-inch thickness, then cut into rounds using a 2-1/4 inch ring. Roll each round as thinly as possible or to 5-6 inches in diameter. Spoon 1-2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. dock pies that are going to be deep-fried, instead of snipping or cutting slits.

Filling:
Brown hamburger and drain fat. Mix in tomato sauce and El Pato. Season with oregano and curry powder.

Deep Fry

Baked Pasta

-Paula Deen

1 (15 oz.)can diced tomatoes
2 sm. cans tomato sauce
1 cup water
1/2 onion, diced
2-3 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried rosemary
2 small bay leaves
1-1/2 tsp. sugar
1 tsp. salt
1/2 tsp. garlic pwd. (opt. depending on garlic cloves)
1/2 tsp. pepper

1 lb. ground beef
8 oz. Roni-Mac (found spirals are best)
Shredded cheddar

Combine tomatoes, tomato sauce, water and all seasonings in large pot. Simmer 30 min. covered. Remove lid and simmer while browning ground beef (salt, pepper & dried onion). Drain fat & add to sauce. Cover and simmer while cooking pasta. Cook pasta til al dente. Combine with sauce and pour in 11x7 dish. Top with cheese and bake @ 350 for about 1/2 hour (covered with foil so it doesn't dry out).

White Cake

-Grandma Pulsipher

Combine and cream together:
1-1/3 c. sugar
1/2 c. shortening

Add:
3 eggs
1 c. milk
1 tsp. vanilla

Then add:
2 c. flour
1 tsp. salt
3 tsps baking powder

Bake at 350 for 30 minutes.

Sugar Cookies

-Grandma Carling

1 cube margarine
1 cup sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
1-1/4 to 1-1/2 cups flour
1 tsp. baking powder
1/4 tsp. soda

Cream together. Refrigerate dough. Use powdered sugar to roll out dough. Bake at 350 10-12 minutes. Good for cookie cutter

Raisin Filled Cookies

Every summer my Grandma Pulsipher made these special cookies for the Heap reunion. She only made them once and year and I have to say, I waited all year for them! I remember Grandpa and Grandma drying grapes on large screens to make raisins and Grandma using the hand cranked grinder to prepare the raisins for these cookies. This is definitely not a common cookie, but a very special one to me that always brings back fond memories of home and family.

-Grandma Pulsipher

FILLING
1 cup raisins, ground
3/4 cups sugar
1 cup cold water
1/2 tsp. nutmeg
1 tsp. vanilla
1 T. cornstarch

Mix sugar and cornstarch together in saucepan so it doesn't lump and then add the remaining ingredients and cook until it thickens.

COOKIES
1 cup sugar
1 cup brown sugar
1 cup shortening
3 eggs
1 tsp. soda
1 T. sour milk
1/2 tsp. salt
4 cups flour

Roll dough out and cut into circles the size cookie you want - 1 to 2 inches. put a small amount of raisin filling in the center and place another cookie on top and seal with the tines of a fork. Cut a slit in the top to let the steam escape. Bake at 350 til light brown.

German Pancakes

This is a family favorite for breakfast. We like to eat ours spread with peanut butter and topped with syrup. Brandon grew up calling these Puffy Oven Pancakes, topped the more traditional way with butter or lemon juice and powdered sugar. Either way, they are delicious!

-Aunt Marjie Baird

6 eggs
1 cup milk
1 cup flour
1 tsp. salt

Melt 1/4 cup butter and pour in bottom of 9x13 pan. Combine eggs,milk, flour and salt and pour over butter in pan (I use a blender). Cook for 20 minutes at 425 or til browned.

Banana Bread

-Aunt Deborah Hardy

3/4 cup butter/margarine
1-1/2 cups sugar (3/4 cup white, 3/4 cup brown)
1-1/2 cups mashed bananas
2 eggs, beaten
1 tsp. vanilla
2 cups sifted flour
1 tsp. soda
3/4 tsp. salt
1/2 cup buttermilk
3/4 cup chopped walnuts

Cream butter and sugar together and add eggs, vanilla and bananas. Sift dry ingredients. Add buttermilk alternately with flour. Start and end with flour. Add nuts. Grease and flour and end with flour. Add nuts. Grease and flour 2 small loaf pans (2 small and 1 medium for double recipe.) Bake at 325 for 1-1/4 hours (50-55 min).

Banana Muffins - Count Your Blessings

While Brandon was going to school at BYU, our Stake Relief Society president gave an excellent talk in Stake Conference about counting our blessings in which she shared how blessings can be found in the darkest of times. She used the analogy of black bananas, or those with lots of spots which are often avoided or thrown away, make the best muffins.

-Sandra Thorne - BYU Stake RS Pres

Mix together:
2-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup sugar

Combine and add all at once to dry ingredients:
3 or 4 mashed bananas (or 5 if you have that many)
1 tsp. vanilla
1/2 cup melted butter
2 beaten eggs
1 cup chopped nuts (optional)

The batter will be thick. Bake 350 degrees about 20 minutes. Makes 14-16 muffins. (I collect over-ripe bananas in my freezer until I have enough for a batch.)

Teriyaki Sauce

-Sandra Thorne - BYU 6th Stake RS President

1 Tablespoon corn starch
1/2 cup water
1/2 cup soy sauce
1/2 cup sugar
1/4 cup white vinegar
1/4 tsp. garlic powder
1/2 tsp. ground ginger
1/4 tsp. black pepper

Combine and cook in a small saucepan until thickened. Can add to chicken when it’s almost finished cooking to give the chicken more flavor.

Pumpkin Cookies

-Mom Pulsipher

3 cups flour
1 cup oatmeal
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup margarine
1 cup brown sugar
1 cup white sugar
1 egg, slightly beaten
1 tsp. vanilla
1 cup solid pack pumpkin
2 cups total of any combination butterscotch chips, raisins, nuts and/or coconut

Cream butter and sugars. Add egg and vanilla; mix well. Add dry ingredients alternately with pumpkin until mixed well. Stir in morsels. Bake at 350 on greased cookie sheet about 12 minutes or until cookies are firm and lightly browned.

If using cookie scoop, press down slightly before baking.

Easy Lasagna

-Mom Pulsipher

1 lb. ground beef
¾ cup water
1 (32 oz) jar of spaghetti sauce (Prego preferred)
1 tsp. basil leaves
1 tsp. oregano leaves
1 (12 oz) container cottage cheese (we use less)
1 beaten egg
9 pieces lasagna noodles, uncooked
3 cups mozzarella cheese, shredded
1/3 cup parmesan cheese (optional)

Preheat oven to 350º. In a large skillet, brown beef (season with salt & pepper) and drain off liquid. Stir in spaghetti sauce, water, basil and oregano. Simmer 5-10 minutes. Combine cottage cheese and egg. In ungreased 9x13 baking pan, layer 1/3 of the noodles, 1/3 of the meat sauce, 1/3 of the cottage cheese mixture, 1/3 of the mozzarella cheese. Repeat layers ending with mozzarella cheese on top. Sprinkle with parmesan cheese, if using. Cover with foil. Bake at 350º for 30 minutes. Remove foil and bake 30 minutes more. Let stand 10-15 minutes before serving. Serve with bread sticks or French bread.

Just Delicious Cookies

-Aunt Luraly Warner

1 cup brown sugar
1 cup white sugar
1 cup margarine
1 cup oil
1 egg
2 tsp. vanilla
3 ½ cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 cup coconut
1 cup quick oats
1 cup Rice Krispies
6-oz mini chocolate chips

Mix sugars, margarine, oil, egg, and vanilla until smooth. Mix in flour, salt, baking soda, and cream of tartar. Mix in coconut, oats, Rice Krispies and chocolate chips. Drop by teaspoon onto cookie sheet. Bake at 350 for 12-15 minutes. These freeze well.

Microwave Peanut Brittle

Every year at Christmastime, Brandon's (step)grandfather would make this peanut brittle for his friends and family. While we were living in Mesa, Brandon and I spent a wonderful evening with him, learning his secrets. Although he is no longer with us, we remember him each year as we make his delicious brittle.

-Grandpa Vern Gibson

½ cup Karo syrup
1 cup sugar
1 cup raw peanuts
2 Tbsp. butter
1 tsp. baking soda
1 tsp. vanilla

Put Karo, sugar, and peanuts in a microwavable one-quart dish. Microwave 3 minutes on high, stir. Microwave 3 minutes more on high, stir in butter. Microwave 3 minutes on high (mixture should be light brown after this 3-minute interval – if not, microwave a little longer), stir in baking soda and vanilla, working very quickly. Pour onto warmed and greased cookie sheet. Cool at least 1 hour and break into pieces.

*I find it helpful to have the vanilla and baking soda pre-measured, and keep the cookie sheet in a 250 degree oven until there's about 10 seconds left on the brittle.

Reindeer Treats

-Valerie Pomerenke

3 cups Rice Chex
3 cups Corn Chex
3 cups Wheat Chex
3 cups Cheerios
2 cups dry roasted peanuts
2 cups pretzels
1 bag (12 oz.) M&Ms
24 oz. Almond Bark or white chocolate

Combine all but Almond Bark in a large bowl. Melt Almond Bark in microwave and pour over cereal. Mix to coat. Spread on wax paper. Let cool and break into pieces. Serves 25.

Teriyaki Chicken

-Aunt Debbie Horne

½ cup soy sauce
¼ cup red wine vinegar
¼ cup oil
1 tsp. oregano
½ tsp. basil
½ tsp. garlic powder
¼ tsp. pepper

Marinate chicken in Ziploc bag for several hours. Best if grilled.

Pizza Pasta Salad

-Rachael Ray, slightly modified

1 lb. wagon wheel pasta, cooked al dente

Mix and add to pasta mixture while it is still hot:
1 1/2 tsp. garlic salt
1 tsp. dried oregano
1 tsp. dried basil
2 Tbsp. tomato paste
2 Tbsp. red wine vinegar
1/3 to 1/4 cup olive oil
Freshly ground pepper, to taste

Cool to room temperature, then add:

2 plum tomatoes, seeded & chopped

½ medium red onion, chopped

1 small green bell pepper, seeded & chopped

2 sticks pepperoni, casing removed & cut into small dice (or 5 oz. pepperoni minis)

1/2 to 1 lb. Fresh mozzarella cheese, diced

Fried Rice

-Mom Pulsipher

1 lb. bacon * I use half
1/3 cup chopped green onion tops
1/3 cup chopped mushrooms
2/3 cup diced celery
1/3 cup grated carrots
*I add fresh minced garlic when sauteeing the carrots
2 eggs, lightly beaten
2 cups cooked rice, chilled
2 Tbs. soy sauce, plus more to taste

Cook bacon and set aside. Drain and reserve 6 tablespoons of drippings. Cook egg
in 3 tablespoons drippings until set. Cook onion and celery in rest of drippings until limp. Add mushrooms, carrots, rice and 2 tablespoons soy sauce. Cook for 10 minutes over low heat, stirring occassionally. Add crumbled bacon. Serve with soy sauce.

Egg Rolls / Sweet & Sour Dipping Sauce

- Denise Raban/ Sherrie Farnsworth

1 pkg. egg roll wraps
1 lb. ground sausage
1 large head of cabbage, shredded
1 can bean sprouts, drained
1 can water chestnuts, sliced & drained
1 bunch green onions, diced
1 cup grated carrots
Garlic to taste
Soy sauce to taste
Ground beef bouillon to taste

Brown sausage in a large skillet or wok. Add cabbage, bean sprouts, water chestnuts, green onions and carrots. Sprinkle garlic, soy sauce and bouillon over all. Stir and cook until cabbage is wilted and carrots are soft. Put 1 ½ TBSP. egg roll filling in corner of egg roll wrap, fold in side corners, roll and tuck. Seal corners with water. Deep fry until golden brown. Serve with sweet and sour sauce.

Sweet and Sour Sauce

Combine and set aside:
½ c. white vinegar
½ tsp. salt
½ cup sugar
4 tsp. cornstarch
2 TBSP. water

Heat 2 TBSP. cooking oil in saucepan. Pour in ¼ c. ketchup, stirring lightly. Add vinegar mixture, stirring until the sauce thickens, boils, and all ingredients come together.

Broccoli Cheese Soup

-Mom Roberts

4-5 cups cubed potatoes
2 cups sliced carrots
1 cup onion (finely chopped)
2 tsp. salt
1 (10 oz) bag chopped, frozen broccoli

Place above ingredients in large pot and fill with enough water to cover all of the ingredients. Bring to boil and then lower to a simmer and cook until potatoes and carrots are tender. Add frozen broccoli and cook until broccoli is warmed through. Note: You might need to drain off a little liquid if there is more than about 1-2 cups liquid left after the vegetables are cooked.

In another sauce pan:
Melt ½ cup butter. Then add ¼ cup flour to make a roux. Whisk in 2 cups milk.
Add:
6 chicken bouillon cubes (crushed) or 6 tsp. bouillon granules
1 TBSP. dry mustard
½ tsp. pepper

Stir until thick. Add 1 lb. Velveeta cheese cut into chunks. Heat until blended. Pour over vegetables (do not drain), and put in Crock-pot to keep warm.

Delicious served in bread bowls!

Pizza

-Lori Roberts, slightly modified

1 c. warm water
1 pkg yeast (2 ½ tsp)
1 Tbsp. sugar
Put water in a large bowl (or Bosch). Sprinkle in yeast and sugar. Let set 5 minutes.

Add:
1 tsp. salt
2 Tbsp. olive oil
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. dried rosemary
1/4 tsp. garlic powder
3-4 c. flour

Knead dough 5 minutes (Bosch speed 2), adding more flour if dough is too sticky.

Let rise 30-45 minutes in a covered bowl. Place in refrigerator and chill at least 4 hours and up to 48 hours.

When ready to use, remove from refrigerator and set on counter for about 30-45 minutes. Brush pizza stone liberally with olive oil. Using your hands, stretch dough into a large circle and then place on pizza stone. Using a rolling pin, roll dough to fit stone and cover with plastic wrap. Preheat oven to 450 and allow the dough to come to room temperature and rise slightly, approximately 30 minutes.

Bake crust for 10-12 minutes or until outside edges are brown. Remove from oven and spread with your favorite pizza sauce and toppings. Return to oven and bake approximately 10-15 more minutes, until cheese is melted and bubbling. Allow pizza to cool slightly before slicing.

Pumpkin Bread

-Aunt Deborah Hardy

2/3 cup shortening
2-2/3 cups sugar
4 eggs
2 cups fresh pumpkin or 16-oz canned pumpkin with 2/3 cup water
3-1/3 cups flour
2 tsp. baking soda
1-1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
2/3 cup chopped nuts
2/3 cup raisins or chocolate chips

Mix together shortening and sugar. Add eggs and pumpkin. Mix well. Sift together dry ingredients and add to pumpkin mixture. Mix well. Add nuts, and raisins or chocolate chips. Blend well. Pour into greased and floured loaf pans. Baked at 350 for 60-70 minutes or until toothpick inserted comes out clean. Cool on wire rack.

For mini muffins - 350 for 17 minutes.

Bread is better the next day!

Cinnamon Coffee Cake

I'm not much of a cake fan, but this is one of the few cakes I truly enjoy and is one of my childhood favorites. My mom won Best of Show at the fair with this recipe (hers look better than mine). The sour cream in this cake makes it moist and delicious. Serve the day after baking for best texture.

-Mom Pulsipher

1 c. butter, softened
2 c. sugar
2 tsp. vanilla
4 eggs
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. (16 oz.) sour cream
¾ c. sugar
2 Tbsp. cinnamon
½ c. chopped walnuts

In a large mixing bowl, cream butter and 2 cups sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 batter into a greased 10-inch tube pan. Combine cinnamon, nuts and ¾ cup sugar; sprinkle 1/3 cinnamon mixture over batter in pan. Repeat layers two more times, ending with cinnamon mixture. Bake at 350 for 60-70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.

Onion Rings

-Rachael Ray

Oil for frying
1 large Vidalia onion, sliced
1 15-oz can evaporated milk
2 c. flour
1 tsp. dry mustard
1 tsp. cayenne pepper
½ tsp. paprika
Salt

Dip onion rings in milk, then in flour mixture. Repeat. Fry in hot oil. Salt while hot.

Vanilla Butter Frosting

1/3 cup butter, softened
3 c. powdered sugar
1 1/2 tsp. vanilla
2 T. milk

Blend butter and sugar. Stir in vanilla and milk. Beat until smooth.

Blueberry Muffins

This recipe is one of my favorites for quick and easy muffins. I like to use the Noosa Lemon yogurt and add a few drops of lemon essential oil for an extra bit of lemon flavor. Toss the blueberries in a bit of flour before adding to the batter so they don't sink.

-Mom Pulsipher

2 eggs
½ c. margarine, melted
¾ c. sugar
8 oz. lemon or vanilla low-fat yogurt
2 c. flour
1 tsp. baking powder
½ tsp. baking soda
1 c. fresh or frozen blueberries

Preheat oven to 350º. Beat eggs, sugar, and melted butter. Stir in yogurt. Add dry ingredients and stir until blended only; fold in blueberries. Spoon batter into 12 muffin cups. Bake 15 minutes.

Thick Sugar Cookies

This recipe comes from my good friend Debbie who introduced me to these delicious cookies one Christmas when we did our goodie plates together. They are thick and soft - perfect! They are our family favorites for frosting/decorating for holidays. I usually half this recipe if just making them for our family.

-Debbie Palmer/ New Era

1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
½ tsp. baking soda
4 tsp. baking powder
4 ½ c. flour
½ tsp. salt

Cream together butter and sugar. Add eggs and beat well. Add sour cream and vanilla. Mix dry ingredients together and add slowly to butter and sugar mixture. Mix well after each time you add flour to butter mixture. Refrigerate until very cold. Roll out on floured surface and cut thick cookies. Bake at 350º for 7-9 minutes. Cookies should be light golden brown on edges when done.

Vanilla Butter Frosting
Enough to frost about 3 doz. medium-sized cookies (1/2 the cookie recipe)

1/3 cup butter or margarine, softened
3 c. powdered sugar
1 1/2 tsp. vanilla
2-3 Tbsp. milk

Blend butter and sugar. Stir in vanilla and milk. Beat until smooth.

Roberts' Chocolate Chip Cookies

I first tasted these cookies while Brandon and I were dating. I believe Brandon started the Sunday cookie tradition in his family, which was later carried on by his brother Levi. I'm not saying these cookies sold the deal, but they definitely helped! They are thick and chewy - just the way I like them. My guy is good looking and a fabulous cook too!

-Brandon

1 c. granulated sugar
1 c. packed brown sugar
2/3 c. margarine or butter, softened
2/3 c. shortening
2 eggs
2 tsp. vanilla
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
Chocolate chips

Heat oven to 375º. Mix sugars, margarine, shortening, eggs and vanilla. Stir in remaining ingredients. Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake until light brown on top, 8-10 minutes. Cookies are best when slightly doughy through the middle. Cool slightly and remove from cookie sheet.

Crockpot Chicken

-Dry Creek Ward YW Cookbook, 47, Annie Earl

1 lb. raw chicken meat, cut into 2-inch pieces (or chicken tenders)
2 cans cream of chicken soup (undiluted)
1 pkg. Good Seasons dry Italian salad dressing mix
1/2 c. sour cream (to be added just before serving)

Place chicken, soup, and Good Seasons mix in crockpot. mix together. Cook on High for 3 hours. Add sour cream and serve over rice.

Turkey-Broccoli Sandwich Melt

This recipe comes from Brandon's cousin Sarah, and is one of my most favorite lunches! Don't be scared of the horseradish - it really is quite delicious with this combination of veggies and the turkey.

-Sarah Stewart

Broccoli crowns, steamed
Red bell pepper, sliced and sauteed until tender-crisp
Turkey, sliced
Swiss or Provolone cheese, sliced
Sourdough bread, or any bread you have on hand

Spread:
1 Tablespoon Sour Cream
1/2 - 1 Tablespoon Horseradish
1 Tablespoon Dijon Mustard

Assemble open-faced sandwiches, starting with bread and spread, then turkey, veggies and cheese. Broil in oven until cheese is melted.

Wialua Delight

-Thomalee Abraham

1 Yellow Cake Mix (plus oil, eggs, etc)
1 (8 oz) can crushed pineapple, undrained*
1 (3.9 oz) package instant vanilla or banana pudding (plus milk)
1 banana, sliced*
1 container Cool Whip, thawed
1/2 cup coconut, toasted*

Mix and bake cake according to directions on package (9x13), cool.
Punch holes in cake with the end of a wooden spoon.
Pour pineapple and juice evenly over cake.
Make pudding according to package directions and spread over cake.
Slice bananas on top of pudding.
Spread Cool Whip on top of bananas.
Sprinkle with toasted coconut.
Refrigerate until ready to serve.

* You can also use a 20 oz can if you like more pineapple
* Skip the bananas and just use banana pudding if you plan on having leftovers
* To toast coconut, spread on baking sheet and bake at 325* for about 5 minutes, until light brown
* Bake in a cookie sheet (10-12 min) and use a large container of Cool Whip to stretch the number of servings.

Chile Egg Puff

-Cindy Martinez

10 eggs
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 pt. cottage cheese/ small curd (I don't add this)
1 lb. jack cheese, grated - could also use pepper jack
1/2 cup butter or margarine, melted
2 cans (4 oz) diced chiles

Beat eggs.
Add flour, baking powder, salt, cottage cheese, jack cheese, melted butter, and chiles.
Bake in buttered 9x13 dish at 350 degrees for 35 minutes or until top is browned and center is firm.

White Bread

-Mom Pulsipher/ Bread book

2 ½ cups water (105 degrees or so – too hot will kill your yeast)
1 Tbsp. active dry yeast (I use SAF or Fleishman's, but do not like Red Star)
¼ honey or sugar (honey with wheat is really good)
3 cups all-purpose flour
1 Tbsp. salt
¼ cup margarine or butter (melted and cooled)
3-4 cups more all-purpose flour (or wheat)

Pour water into your mixer (or large bowl). Sprinkle in yeast and add sugar or honey. Let yeast dissolve, without mixing – about 5 or 10 minutes. Don’t let it stand too long, or it will lose its life.
While yeast is dissolving, grease a large Tupperware bowl and lid with oil and grease your bread pans. Melt your butter in the microwave.

Add butter and 3 cups of flour, mix until all flour is incorporated and then add 3 more cups of flour and mix again. I usually end up using a full 7 cups of flour – until the dough is soft and not too sticky. I have a Bosch and let it knead on speed 2 for about 5 minutes. If you don’t have a mixer, you can give your arms a workout! Plop the dough into your greased bowl and let rise until double (usually about 1 ½ -2 hours for me).

Punch the dough down and divide and shape 2 (1.5-1.75 lb loaves). Cover your pans with some plastic wrap and let rise until about 2” above the top of the pans. Bake in a 375 degree oven 25-30 minutes and your bread is nice and golden (internal temperature 200 degrees). Remove from pans and cool on a wire rack.

For cinnamon swirl bread:
After first rising, divide dough in two, and roll each into 10"x8" rectangle. Brush each with 1 Tbsp. melted butter, 2 Tbsp. sugar and 1-2 tsp cinnamon. Roll starting on short side. Seal seams and place seam-side down in greased bread pans. Bake 350 for 25-30 minutes (internal temperature 200 degrees).