Zucchini Muffins

Zucchini Muffins

·                   1 1/2 cups flour

·                   3/4 cup packed brown sugar

·                   1 teaspoon baking soda

·                   1/2 teaspoon ground cinnamon

·                   1/2 teaspoon salt

·                   1 egg, lightly beaten

·                   1/2 cup canola oil

·                   1/4 cup buttermilk

·                   1 teaspoon vanilla

·                   1 cup shredded zucchini

·                   1/2 cup semi-sweet miniature chocolate chips

·                   1/2 cup sugar

·                   1/2 teaspoon cinnamon

 

In a bowl, combine flour, brown sugar, baking soda, cinnamon and salt. In a separate bowl, combine beaten egg, oil, buttermilk and vanilla. Mix well. Stir into dry ingredients, mixing just until moistened. Just mix briefly. Stir in zucchini and chocolate chips. Fill greased or paper lined muffin cups two-thirds full. In a small bowl, combine cinnamon and sugar. Spoon about 2 teaspoons cinnamon sugar mixture onto each batter filled cup. Bake at 350 for 20 to 25 minutes.

White Bean Chili

White Bean Chili Recipe

2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless skinless chicken breasts torn into bite size pieces
32 oz carton chicken broth
2 - 4 oz cans canned chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
2 C shredded Monterey Jack cheese

Place all ingredients but cheese into large crock pot. Heat for 4-6 hours on low.

Ladle into individual bowls and top with the cheese.

Firehouse Cheese and Chicken Spaghetti

Firehouse Cheese and Chicken Spaghetti

1 pound chicken breast or tenders

Rotisserie Chicken Seasoning (optional)

1/2 to 1 onion, chopped

1/2 to 1 green bell pepper, chopped

1 tablespoon butter or olive oil

1 10-ounce can Rotel (tomatoes and green chiles)

2 cans cream of mushroom soup (1 could be cream of chicken, if you like)

1 pound Velveeta cheese (substitutes just don't turn out the same)

hot cooked spaghetti or other pasta

 

Sprinkle chicken with Rotisserie Chicken Seasoning, if you like. Bake until fully cooked. Meanwhile, in a large saucepan, cook onion and pepper in butter and/or oil until soft but not browned. Add Rotel and cream of soups. Slice Velveeta and add to the pan. Lower heat and allow to melt. Stir until completely melted and smooth. Slice chicken. Serve sauce and chicken over hot cooked pasta.

 

To freeze: Spoon sauce and chicken into bowls or freezer bags. Label and freeze.

 

To serve: Allow to thaw and heat until hot and bubbly. Or put frozen sauce in glass dish and heat until hot and bubbly. Serve over hot pasta.

Shepherd's Pie

Shepherd's Pie

4 carrots

1 onion, chopped
1 pound lean ground beef
3 tablespoons butter
3 tablespoons flour
1/4 cup ketchup
1 1/2 cups beef broth
1/2 cup frozen corn
1/2 cup frozen peas
3 to 4 cups mashed potatoes
1/2 cup shredded Cheddar cheese, if desired

Peel and slice carrots. Cook in salted water until tender, about 15 minutes. Cook onion and ground beef until onions are clear and ground beef is browned. Push onion to the side in the pan and add butter and flour. Stir together until bubbly. Add ketchup and beef broth. Stir all together in pan and bring to a boil. Remove from heat and spoon into the bottom of disposable foil baking pan(s). This recipe serves about 6 to 8. Freeze it in multiple pans if this is too much for one meal at your house. Increase the recipe if you need more for your family. Spoon mashed potatoes over the top of the filling. For St. Patrick's Day, spoon potatoes around the edges of the pan. Form more potatoes into shamrock shape(s) and arrange over the filling. Cover, label and freeze.Bake 30 to 60 minutes (depending on the size of the pan) until the filling is bubbly and the potatoes are browned. Top with cheese, if desired, and bake about 5 minutes longer.

Ham Bone Soup

Ham Bone Soup

1 1/2 cups assorted beans

3 quarts water
2 tablespoons creole seasoning
1 meaty ham bone
2 quarts chicken broth
2 or 3 carrots, sliced
2 or 3 medium potatoes, cubed
1 medium onion, chopped
2 teaspoons minced garlic
2 or 3 stalks celery, sliced or chopped
1 tablespoon creole seasoning
1/2 teaspoon pepper
3 tablespoons sugar
1 tablespoon brown sugar
1/2 teaspoon dry mustard
1 1/2 cups frozen corn
2 (14.5-ounce) cans diced tomatoes

Put beans in water with creole seasoning and soak overnight, or bring to a boil for 10 minutes. Turn off heat and let soak for an hour. Then simmer beans for several hours until tender.Put ham bone in a slow cooker or in a stock pot with chicken broth. Add carrots, potatoes, onions, celery, creole seasoning, pepper, sugar, brown sugar, and dry mustard. In slow cooker cook on High for 4 or 5 hours, or on Low for 6 to 8 hours. Or simmer for several hours in a stock pot on the stove top. Watch liquid carefully and add more if it gets too thick.

Carefully take the bone out of the pot. It will probably fall apart into pieces. Be sure to catch all the pieces. Cool it enough to handle. Separate all the meat bits for the fat and gristle and bone. Put the meat bits back into the pot.When beans are almost soft, drain and add to the pot. Cook for another hour or until all the beans are soft. When the beans are completely soft, add the tomatoes and corn. Simmer for another 30 to 40 minutes. Be sure to add the tomatoes AFTER the beans are completely soft since beans will not get any softer after the tomatoes are added.

Sweet Pork Tacos

Sweet Pork Tacos

4 to 6 pound pork roast

1/2 cup hot sauce
1 12-ounce can Pepsi (any cola)
2 cups packed brown sugar
1/2 cup salsa, if desired
 
Cook pork roast in slow cooker on Low all day or until it falls apart easily. Remove from slow cooker, drain juices, remove any fat and bones. Shred and return to slow cooker. Add remaining ingredients and stir to combine. Continue to cook on Low for about 2 hours longer. Serve on your favorite tortillas and/or freeze for later.

Ranch Taco Soup

1 pound lean ground beef

1 onion, chopped

1 14-ounce can crushed tomatoes

1 14-ounce can diced tomatoes with green chiles
1 14-ounce can pinto beans
1 14-ounce can pork and beans
1 8-ounce can tomato sauce
2 cups water
1/2 - 1 envelope taco seasoning mix
1/2 - 1 envelope Ranch dressing mix

In a large pot, brown ground beef with onion until beef is no longer pink and the onion is soft and clear. Add tomatoes, beans, tomato sauce and water. Add 1/2 an envelope of each of the mixes. Add more to taste.

I like to add a frozen corn and a can of black beans. And a bit more water if it gets thick. So delicious served with a drizzle of Ranch dressing and nacho cheese tortilla chips (Doritos).

This recipe freezes beautifully! I make alot of it and freeze it in quart freezer bags. I also freeze it in individual serving sized bowls for Sam to take with him for lunch. So easy.

Apple Pork Roast

Apple Pork Roast Sandwiches

1 (4-pound) pork roast
1/3 cup Worcestershire sauce
¾ cup packed brown sugar
1 cup apple juice
½ teaspoon salt

Place roast in dish or pan barely larger than roast. Douse roast on all sides with Worcestershire sauce. Press brown sugar on sides and top of roast. Pour apple juice into baking pan but not over top of roast. Cover tightly with extra heavy foil. Place roast in pre-heated 400 degree oven. Immediately reduce heat to 275. Bake for 5 hours. Remove and allow to cool enough to handle. Meat should pull apart easily. Shred meat and sprinkle with salt. Place meat and broth in freezer bag or container. For individual servings, spray a muffin tin with non-stick cooking spray. Fill muffin cups with meat and broth. Cover and place in freezer just until frozen. Pop out and place in gallon freezer bag. Label and freeze. 12 servings.
To Serve: Thaw and heat. Spoon onto warm rolls. Serve with sliced apples or applesauce

Oven Stew

Oven Stew

2 pounds beef stew meat
1 cup chopped onion
2 cups sliced carrots
1 cup sliced mushrooms
1 (10.75-ounce) can beefy mushroom soup
1 (10.75-ounce) can golden mushroom soup

Cut beef stew meat into 1-inch cubes. Arrange stew meat, onion, carrots and mushrooms in a baking dish. Combine soups and pour over all. Cover tightly with extra heavy foil and bake 3 hours at 325. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. 8 servings.

To serve: Thaw. Heat until hot and bubbly. Serve over hot mashed potatoes.

Oven Stew is especially delicious served over Mashed Red Potatoes.

Bird's Nest Pie

Bird's Nest Pie

1 (8-ounce) package spaghetti noodles
2 eggs, beaten
1/3 cup Parmesan cheese
3 tablespoons melted butter
1 tablespoon dried parsley flakes
1 cup sour cream
1 (3-ounce) package cream cheese
1 cup shredded Mozzarella cheese
1 pound Italian sausage
1/2 cup chopped onion
1 (6-ounce) can Italian tomato paste
1 cup water

Cook spaghetti noodles in boiling, salted water for the shortest time recommended on package. Drain. Mix warm spaghetti with eggs, Parmesan, butter and parsley. Press into a round greased foil pan. Mix sour cream and cream cheese. Spread on top of spaghetti crust. Sprinkle with Mozzarella. Brown sausage with onion. Add tomato paste and water. Simmer 10 minutes. Pour on top of cheese. Cover, label and freeze. 6 servings.

To serve: Thaw. Bake covered for 45 minutes at 350. Uncover and top with Mozzarella cheese. Bake 5 minutes.

Honey Lime Chicken

Honey Lime Chicken

2 pounds chicken tenders
1 1/2 teaspoons garlic salt
1 tablespoon oil
1 (20-ounce) can pineapple rings
1/4 cup honey
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon cornstarch

Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple, reserving juice. Add 1/4 cup reserved pineapple juice to skillet. Cover and simmer 6 to 8 minutes, until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to a boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze. 6 servings.

To serve: Thaw. Heat until sauce is hot and bubbly and chicken is heated through. Serve over hot rice and garnish with lime wedges.

Cheesy Skillet with Pasta and Broccoli

2-3 boneless, skinless chicken breasts, cut into 1- inch pieces
1/2 tsp Salt
Black Pepper to taste
3 Tbsp olive oil
1 med onion, minced
2-4 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes
8oz pene pasta
4 1/4 C water
2 1/2 C chicken broth
4-5 C broccoli
1/2 C oil-packed sun-dried tomatoes, rinsed and chopped
3/4 C heavy cream
3/4 C grated Parmesan cheese
1 1/2 tbsp fresh lemon juice

Directions:-Season the chicken with salt and pepper.
-Heat 2 Tbsp of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking; add chicken in a single layer and cook for 1 min without stirring. Stir and continue cooking until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 min longer. Transfer to a clean bowl and set aside.
-Add the remaining 1 Tbsp oil, onion, and 1/2 tsp salt to skillet; return to med-high heat and cook 2-5 min until onion is softened.
-Stir in garlic, oregano, and pepper flakes, and cook about 30 seconds.
-Add pasta, 3 C water, and the broth. Bring to a boil over high heat and cook until the liquid is almost completely absorbed. About 15 min.
-Add broccoli, sun-dried tomatoes, and the remaining 1 1/4 C water. Cover, reduce heat to med and cook until the broccoli turns bright green and is almost tender, 2-3 min.
-Uncover and return heat to med-high. Stir in cream, Parmesan and reserved chicken. Simmer until sauce is thickened and chicken is cooked through.
-Off the heat, stir in the lemon juice and season with salt and pepper to taste.

PASTA POPPYSEED SALAD

PASTA POPPYSEED SALAD

Museum CaféMAKES ONE SERVING.
PREP AND COOK: 60 min.

1/2 c. sliced almonds
1 Tbsp. sugar
1/2 Tbsp. butter, melted
1/2 c. cooked rotini or corkscrew pasta
1 boneless, skinless chicken breast
2 c. chopped lettuce greens (romaine and iceberg)
1/4 c. shredded Swiss cheese
1/4 c. (or to taste) sliced button mushrooms
1/2 c. (or to taste) poppyseed dressing
1 large strawberry

1. Prepare sugared almonds: Mix sugar and butter. Coat sliced almonds in sugar-butter mixture. Bake at 350 degrees for seven minutes. Stir and return to oven for seven more minutes. Let cool.

2. Cook pasta; drain.

3. Prepare chicken: Brush or pour about one tablespoon of poppyseed dressing on the chicken breast and sprinkle with about 1 teaspoon of sugar. Bake in 350-degree oven for 30 minutes or until the chicken is done.

4. Mix lettuce greens, Swiss cheese, mushrooms, and pasta in a large bowl and toss well with poppyseed dressing.

5. Slice chicken breast and strawberry and arrange slices in a fan on salad. Sprinkle with sugared almond slices.

Symphony Fudge

Symphony Fudge

Ingredients
4 c. sugar
1 pt. whipping cream
2 giant or 4 Large Symphony toffee/almond bars (16 oz. total)
2 sticks butter

Directions

1. In large pot mix the sugar and cream. Stir well and bring to a boil.
2. While boiling add two sticks of butter. Do not touch the sides or bottom of pan while stirring in the butter.
3. Boil to the soft-ball stage (220 degrees).
4. Add the Symphony bars and beat in with an electric mixer.
5. Pour into a greased pan and chill for 5-6 hours.

MONTANA PANINOS

MONTANA PANINOS


Marketplace Cafe
MAKES FOUR SANDWICHES.
PREP: 15 min. COOK: 5 min.

1 avocado, peeled and pitted
4 Tbsp. ranch dressing
8 slices sourdough bread
8 slices pepper jack cheese
12 slices turkey
8 pieces cooked bacon
12 slices tomato

1. Mash avocado and add ranch dressing until smooth; sauce should still appear green.

2. For each sandwich, spread sauce on two pieces of sourdough bread. Lay two slices of cheese, three slices of turkey, two pieces of bacon, and three slices of tomato between the slices of bread. Brush the outside of the bread with olive oil and grill until cheese melts.

Herb-Crusted Chicken

HERB-CRUSTED CHICKEN

Herb-Crusted Chicken
Pendulum Court

SERVES EIGHT.
PREP: 40 min. COOK: 30 min. SAUCE: 15 min.

1 c. sour cream
2 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. black pepper
2 Tbsp. lemon juice
1/2 tsp. celery salt
1 tsp. paprika
2 c. fine bread crumbs
8 boneless, skinless chicken breasts
3/8 c. margarine, melted
CORDON BLEU SAUCE
1/2 c. sour cream
1 c. cream of chicken soup
2 tsp. lemon juice
1/2 c. mocha mix (nondairy creamer)

1. Mix first seven ingredients (sour cream through paprika) in a small bowl. Place bread crumbs in another small bowl or pan.

2. Dip chicken breasts in sour-cream mixture and coat in bread crumbs. Place chicken in a large pan, like a cookie sheet. Drizzle melted margarine over chicken, about two teaspoons per breast. (Alternate method: Dip chicken in sour-cream mixture and marinate overnight in the refrigerator. The next day, coat chicken in bread crumbs and continue.)

3. Bake chicken at 325 degrees for 30 minutes or until chicken is fully cooked. Bread crumbs should be golden brown.

4. Prepare cordon bleu sauce to serve with chicken: Blend all ingredients; heat on stove over medium heat until bubbling.

Four Corners Chicken and Pasta

FOUR CORNERS CHICKEN AND PASTA


Skyroom Restaurant

SERVES FOUR.PREP AND COOK: 60 min.

1 lb. boneless, skinless chicken breast
8 oz. dry penne pasta
1 yellow onion, sliced
1 large tomato, diced
1 small bunch cilantroSOUTHWESTERN PASTA SAUCE

5 Tbsp. butter
1/2 c. flour
2 1/2 c. half-and-half cream
1 tsp. salt
1/4 tsp. black pepper
3 oz. processed Swiss cheese slices
1/2 c. Parmesan cheese
1/2 c. sour cream
1 Tbsp. canned chipotle peppers, finely chopped
1 Tbsp. chopped fresh cilantro

1. Grill chicken and slice into thin strips. Cook and drain pasta. Slowly cook onion in a little oil until onion is a rich brown.

2. Prepare southwestern pasta sauce: Melt butter; add flour. Stir until well combined. Add half-and-half, salt, and pepper. Stir with a whisk and continue cooking over medium-low heat until sauce is thickened and bubbly. Add cheeses and stir until blended. Add sour cream and mix well. Add chipotle peppers (chipotle peppers are hot; add more or less to taste) and chopped cilantro.

3. Pour four cups southwestern pasta sauce into a heated saute pan. Add pasta and chicken; toss to coat.

4. After mixture is heated through, pour into a serving bowl. Garnish with chopped tomatoes, caramelized onions, and cilantro.

BYU Mint Brownies

BYU MINT BROWNIES

Sugar-n-Spice, Cougareat Food CourtMAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Toffee

Toffee

Ingredients

* 1 cup sugar
* 1 cup butter or margarine
* 1/4 cup water
* 1/2 cup semisweet chocolate chips {I always use more!}
* 1/2 cup finely chopped almonds

Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Watch carefully so mixture does not burn.
When you're getting close to 290 degrees, the color of the toffee starts to darken. I always debate as to whether or not I should wait until 290 degrees, but I do and it turns out beautifully! Watch out though- the heat increases pretty fast, so have your pan and everything else ready to go.

Immediately pour toffee onto a large cookie sheet lined with parchment paper. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with almonds.
Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container. Enjoy!

Homemade Mac & Cheese

Homemade Mac & Cheese

Ingredients:
7oz Pasta (I used rotini, but it calls for macaroni.)
1/4 C butter
3 Tbsp flour
2 C milk
1 8oz pkg cream cheese
1/2 tsp salt
1/2 tsp black pepper
2 tsp dijon mustard
2 C cheddar cheese
1 C dry bread crumbs (I used crushed ritz crackers.)
2 Tbsp butter melted

Directions:
Preheat oven to 400 degrees.
Cook pasta. Drain.
Over med heat: melt 1/4 C butter, and stir in flour. Cook 1 min until smooth and bubbly.
Mix in milk, cream cheese, salt, pepper, and mustard. Cook until thickend.
Add pasta and cheese.
Pour into caserole dish.
Mix bread crumbs and melted butter and spread over.
Bake 15-20 min.

*The last time I cooked this I added a little chicken bullion to add a little flavor.. It was good both ways:)

Green Curry Chicken

Green Curry Chicken

1 Cup Uncooked Basmati Rice
1lb Cubed Chicken Breast(cubed)
2-3tsp Green Curry Paste
1 Can Light Coconut Milk (divided)
1 Cup Bell Pepper, Red-Green-Gold

1 Cup Carrots

1 Cup Zuccini
Salt
Cilantro
Cook rice according to package, omitting salt and fat. Stir in 1/4 tsp.salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 tsp.salt. Add chicken to pan; saute 4 minutes or until chicken is lightly browned. Stir in curry paste; and cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes, or until chicken is done, stirring occasionally. Stir in bell peppers, 1/4 tsp.salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro

Honey-Lime Chicken Enchiladas

Honey-Lime Chicken Enchiladas

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded (I used a rotisserie chicken from the store)
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce (I couldn't find green enchilada sauce so I  used salsa verde)

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

Poppyseed Chicken

Poppyseed Chicken

1 1/2 c sour cream
2 cans cream of chicken soup
3 chicken breasts, cooked & shredded
2 cups uncooked rice
2 Tbsp. poppy seeds
1/2 pkg ritz crackers, crumbled

Cook rice, boil chicken 20-23 min and shred. Put sour cream and soup in bowl, mix. Add shredded chicken, put in glass baking dish, cook 350* 20 minutes, take out of oven, top with poppyseeds evenly, then crumble ritz crackers, bake 10 minutes more. Serve over rice. ** I used two chicken breasts and halved everything except of the rice and it was perfect:)

The Inn at Temple Square Dinner Rolls

The Inn at Temple Square Dinner Rolls

2 1/2 T. dry yeast
2 C. warm water (110 degrees F)
1/3 C. sugar
1/4 C. butter softened
1 T. salt
1/2 C. dry milk powder
1 egg
6 1/2 C flour

In a large bowl, combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour and egg.  Beat together until very smooth.  Add 2 more cups of flour, one at a time, until smooth.  Add about one more cup of flour, 1/2 cup at a time, until it is well mixed.  Turn dough onto a lightly floured board and knead until it is smooth and satiny.  Gather dough into a ball and place into a greased bowl.  Let rise in a warm place until double in bulk. Use last of the flour as needed on the board for rolling and shaping the dough. (Don't use it all unless you need it.) Cut or mold into desired shape.  Place on greased baking sheets or pans.  Brush surface of rolls with  melted butter.  Let rise in a warm place until ready for oven. (about 1 1/2 hours) Bake at 400 degrees for 15-20 min or until browned to your satisfaction.  Makes about 2 dozen rolls.

I have never messed these up, so that tells you how easy they are. I usually shape mine in balls and put them in a 9X13 pan, but I have also rolled them like crescent rolls too. They are so good straight from the oven with some butter and honey. Yum

Laura's Carrot Cake

Laura's Carrot Cake

 1 ½ Cups Vegetable oil
3 large eggs
2 Tablespoons vanilla
3 Cups Shredded Carrots
1 Cup golden raisins (optional)
1 Cup chopped nuts of choice (optional)
2 Cups flour
2 Cups sugar
2 tsp baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
Frosting
8 oz softened cream cheese
1 stick softened butter
1 lb powdered sugar
1 teaspoon vanilla
1.  Preheat oven to 350 degrees F.  Spray 2   9 inch cake pans with cooking spray.  In a stand or electric mixer beat oil, eggs and vanilla until well combined.  Add in carrots, raisins and nuts until combined.
2.  Place flour, sugar, baking soda, salt and cinnamon into a large bowl.  Slowly add to wet ingredients.  Beat on medium speed for 1 ½ minutes.  Pour evenly into cake pans that have been generously greased with cooking spray and bake for 35-40 minutes or until toothpick comes out clean from center.  Remove and let cool completely.  When cool, remove cakes.
3.  To prepare frosting place cream cheese and butter into a stand or electric mixer.  Beat until creamy and smooth.  Slowly add powdered sugar and vanilla until smooth.  Frost cooled cakes.
8 servings

I made this cake for Brandon's birthday, it was the best carrot cake I have ever had. I got the recipe from Picky-palate.com.  The only thing I would do different next time would be to squeeze the water out of the carrots after I shredded them because the cake was a little sticky.

Fresh Black Bean & Corn Salsa

Fresh Black Bean & Corn Salsa--YUMMY!!!

Ingredients:

1 can Black Beans-drained & rinsed
1 can Corn-drained
1 small Red Onion
5 Roma Tomatoes
3 Avocados
1 Bunch Cilantro
Juice from 3 Limes

Chop everything up & place in bowl. Add black beans & corn. Add the lime juice last & then stir up really well. Chill in the refrigerator. Serve with chips or crackers. YUMMY!!!

Ryan's Mushroom Cream Sauce with Penne

Ryan's Mushroom Cream Sauce with Penne

Ingredients
3 tbsp butter
4 or 5 cloves of garlic finely chopped or smashed
3 tbsp flour
0.5 – 1.0 lbs mushrooms (I like Portobello mushrooms) cut up in ½ inch pieces
1 ½ cup heavy cream
1 ½ cup chicken broth

1 lb penne pasta (preferably Barilla or DeCecco)
½ cup freshly grated Parmesan cheese (preferably the real stuff, Parmiggiano/Reggiano cheese)
Pepper to taste
A dash of nutmeg

Sauce:
In a skillet, melt butter, add garlic and mushrooms and cook them over medium heat for 5 or 10 minutes (until mushrooms release moisture and liquid evaporates). Add flour and mix it in thoroughly. Add broth a little at a time, stirring constantly, so that there are no lumps from the flour. Add cream the same way. Continue to cook over medium heat for another 5 or 10 minutes—to give the sauce a chance to thicken. If you think the sauce needs to be thicker, you can add some Parmesan cheese. If you think it is too thick, add some milk. Add pepper to taste, and a dash of nutmeg.

Cook pasta according to the package instructions. When the pasta is cooked, drain and add to the sauce. Serve with Parmesan cheese sprinkled over the top.
!DELICIOSO!

Ryan's Pasta Primavera

Ryan's Pasta Primavera

Ingredients

1 lb (or more) broccoli (must be fresh)
3 or 4 small zucchini cut in ½ inch pieces
4 or 5 Cloves of Garlic finely chopped
1 lb Mozzarella Cheese
Parmesan Cheese
1 Box Bow Tie Pasta
Olive Oil
1 package fresh basil (finely chopped)
4 - 5 small tomatoes

Cut up the broccoli in bite sized pieces and steam it—but be sure to not overcook. You want it still crisp. Set aside. In a sauté pan, add about ½ cup olive oil over medium heat, add zucchini stirring occasionally. When the zucchini is about half way done cooking, add the garlic. After the garlic is done, add broccoli and basil mix well (you may have to add a little olive oil as needed). At this point I sometimes cover the pan and watch it to make sure it is all cooked—but be careful, you don’t want to over cook. Cut up the mozzarella into small cubes, set aside. Cut up tomatoes and set aside.

Cook pasta according to package instructions. After you have drained it, put all the ingredients together (I like to put in ½ - 1 cup of Parmesan cheese at this point, but this is optional). I normally wait to put in the tomatoes until just before serving.

Grandma's Sweet Potato Casserole

Sweet Potato Casserole

3 Cups Sweet Potatoes(Mashed)
1/2 Cup Butter (Melted)
1 tsp. Vanilla
1/2-1 Cup Sugar
2 Eggs (Well Beaten)
1/2 Cup Milk

Topping
1/2 Cup Brown Sugar
1/4 Cup Flour
2 1/2 TB Butter
1/2 Cup Pecans (Chopped)

Mix sweet potatoes with butter, vanilla, sugar, eggs and milk.
Put in 8X8 baking dish (Sprayed)
Mix topping ingredients together.
Sprinkle on top.
Bake at 350 for 25 minutes

Breakfast Casserole

BEAVER CREEK BREAKFAST CASSEROLE

Layer the following:

1 pkg frozen hash brown potatoes
1 pound meat (Sausage, cubed ham, bacon pieces, or combo browned)
1 sm onion
1 green bell pepper (cook with meat)
10 eggs scrambled
1 can cream of mushroom soup with 3/4 can milk
1 1/2 cups shred cheddar cheese,

Add last 5 min:
Parsley & mushrooms

Cover with foil. May be refrigerated overnight. Bake 400 degrees for 30 min

Breadsticks

Breadsticks

 

1 TBS. yeast
2 TBS. sugar
1.5 C. warm water
Mix above ingredients until liquid begins to foam (about 10 min)

Add to mixer:
1 tsp. salt
3.5 C. all purpose flour (could also do half wheat flour)

Mix with dough hook for 5 minutes.
Dough will be sticky.
Let rise in mixer for 45 min - 1 hour (cover with towel)

Roll out on generously floured counter into long rectangle. Cut breadsticks into strips with pizza cutter. Fold ends together and twist.

Place 1 stick butter in jelly roll pan. Place in 400' oven until melted. Add twists to pan. Brush with additional melted butter, sprinkle with garlic salt, parmesan cheese and sesame seeds. Cook for 12 min. at 400.

Grandma's Chocolate Pudding Cake

Chocolate Pudding Cake

One Chocolate Devils Food Cake Mix
One Large Package Chocolate Pudding (Cook&Serve)
12oz Package Chocolate Chips
3 Cups Milk

Stir pudding mix and milk into a large saucepan.
Bring to a full boil, stirring constantly.
Remove from heat and immediately stir in the cake mix.
Pour into sprayed 9x13 cake pan.
Put chocolate chips on top.
Bake at 350 for 30 minutes.